To provide a method for cooking thick omelets with variation in thickness and interlayer taste.

A plurality of heating lines (2a'-2d') are provided with heating vessels (7) and driven endlessly. The first omelet element (TY') having the bottom face heated by the first heating line is superposed, by a sucking device, on the second omelet element, from which steam is vented, having the bottom face heated by the second heating line driven in the opposite direction to that of the first heating line. The superposed omelet elements are superposed, by a sucking device, on the third omelet element, from which steam is vented, having the bottom face heated by the third baking line driven in the direction opposite to that of the second baking line. The primary omelet made by superposing a specified number of the omelet elements is transferred to the other heating line (20') by the sucking device. A plurality of the omelet elements are pressed (30) to form an integrated omelet.