Article: Timing is everything in omelet flipping, and a good rule of thumb is to look for solidified eggs on the edges. Once they have begun to turn white, you have a short amount of time before they become too hard. Use medium heat and allow the center to solidify slightly. Flipping an omelet when the sides have started to turn brown will sometimes result in an omelet that is well-done on the outside, but runny inside.
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Allow the eggs to turn white on the edges of the omelet.