[elil17]

The omelette does float on the pan. I see this happen every time I make the recipe.

My guess about why this happens is that, given that the omelette is a significantly large fluid droplet, the pan doesn’t actually have to be above the Leidenfrost point for the entire cooking process because it takes time for the residual steam to flow out from underneath the droplet.

[snowwrestler]

If it was the Leidenfrost effect in action, it seems like you would get better results by ladling in a little water instead of high-smoke-point oil.

If Leidenfrost is what makes the omelette slide, why do you need oil at all?