Omelette: how do you make your(favorite)s?

[rotuts]

if you have eggs

 

and  mix-ins

 

Im happy to  now  call

 

scrambled eggs

 

w mix-ins  

 

an  extended   omelette.  

 

only in these interesting times.

 

after we all get a fairly effective vaccination 

 

Ill think about it  again 

 

and go back to my older ns trsditional views

 

if i can.

[JoNorvelleWalker]

I switched to a saute pan with higher sides to accommodate more vigorous jerking.

 

 

About thirty seconds.  Still creamy in the center.  No utensil sullied.

 

[rotuts]

@JoNorvelleWalker 

 

looks like an Egyptian  

 

from the Valley of the Dead 

 

or maybe the Kings ?

 

is this Hatsheput ?

 

how did Howard Carter miss this ?

 

glad its still creamy inside 

 

and yes , peoples 

 

Ive been having a very very slow infusion for some time

 

slow , low 

 

and watching Bosch S6

Edited April 20, 2020 by rotuts (log)

[JoNorvelleWalker]

A whole new topic: canopies and canopic jars in the time of corona virus.

 

[gfweb]

7 hours ago, JoNorvelleWalker said:

A whole new topic: canopies and canopic jars in the time of corona virus.

 

 I'd rather make sauerkraut, I think

[FrogPrincesse]

I made chef Ludo's boursin omelette the other day. It was pretty rich, and I would use smaller dollops of boursin next time. Regrettably I was out of chives, so you will have to picture this with finely sliced chives on top. The center was custardy-creamy.

 

 

 

 

[gfweb]

1 hour ago, FrogPrincesse said:

I made chef Ludo's boursin omelette the other day. It was pretty rich, and I would use smaller dollops of boursin next time. Regrettably I was out of chives, so you will have to picture this with finely sliced chives on top. The center was custardy-creamy.

 

 

 

 

Looks perfect!

[Senior Sea Kayaker]

My perfect omelet would be one with no browning and the inside like soft custardy eggs.

I can get that about 50% of the time as it takes near perfect timing and any filling ingredients warmed without any excess liquid (when using greens).

Here's an older example: mushroom, spinach and goat cheese 2 egg omelet.

 

[AlaMoi]

I/we prefer the slightly browned aka 'country style' -

just about everyone is a favorite . . .

- just cheese

- western/Denver

- mushroom & onion

- tomato & scallion

- ham&cheese.  I save&freeze diced spiral ham (Easter thing . . . ) for later use

- cheese&sausage

 

oddly, no "beef" stuff in the mix . . . might have to play with that....

 

btw, my "Blue Diamond" ceramic pan has officially transitioned from "non-stick" to "stick" so I'm having to revert back to real Teflon for eggs & crepes....

[AlaMoi]

follow-up on the Blue Diamond pan . . .

 

I noticed a film build up on the sides and various spots on the floor - broke out the Bar Keeper's Friend and gave it a good scour.

lots of brown stuff came off - I've only used butter and olive oil in the pan - so it's no emulsifiers building up....

 

I have tried Bar Keepers Friend on "real Telflon pans" - the brown film (?lecithin?) did not come off - never used sprays on them ala PAM

. . but once burnt on, the Teflon pan is scrap.

 

in contrast, this (ceramic?) Blue Diamond pan did come clean of the film, and subsequent use I'd say is about 85-90% of "new out of the box" non-stickiness.

how many scrubbings will it tolerate?  dunno.

[rotuts]

@AlaMoi

 

I was about to buy one of those Blue Diamond pans , as the 9.5 " is on sale.

 

but don't really need another pan , of any kind.  but I might succumb for research purposes.

 

My Teflon pans continue to serve me well   this set and brand

 

T-fal Ultimate Hard Anodized Nonstick Fry Pan Set 3 Piece, 8, 10.25, 12 Inch, Oven Broiler Safe 400F, Lid Safe 350F (eG-friendly Amazon.com link)

 

 

I ve had them for years , and now find that they work decently as long as they are hot when the eggs go in 

 

ie there is a sizzle .  no sizzle , I didn't wait long enough and there is sticking .  this is eggs w no EVOO or Butter,

 

they do not function quite the same , of course , as brand new .  but work well for my purposes.

 

in terms of the ' film '   Ive had that on my heavy French copper sauce // fry pans 

 

I think its polymerized oil of some sort .  PAM is the worst thing to use , and promotes very heavy build up

 

I removed it either Eazy=Off or BTF.

 

is it possible you get that brown film , using only EVOO and Butter  because you use the pans at a very high heat ?

 

 

[Katie Meadow]

One of my favorite pans is a dedicated carbon steel omelette pan. I've had it as long as I can remember. I don't use it for anything else, although I suppose you could make crepes in it. It's best for a 2-egg omelette but can accommodate 3. My preferred is a really simple one, with chives and melty cheese; these days we often use Oaxaca, since it behaves so well and we typically have it on hand. I'm not partial to overstuffed affairs. I find that a lot of ingredients takes longer to cook and therefore overcooks the eggs, browning them. I never order omelettes when I'm out for brunch. They just end up clunky and tough. Brunch is a tough sell for me under most any circumstances, though. Could be I've already said this but I don't remember.

[C. sapidus]

30 minutes ago, Katie Meadow said:

. . . I'm not partial to overstuffed affairs. I find that a lot of ingredients takes longer to cook and therefore overcooks the eggs, browning them.

 

 

Restraint is good, but not one of my virtues so I often pre-cook the innards (veggies, etc.) just before making the omelette.

[Pete Fred]

Few things give me more pleasure in the kitchen than turning out a no-colour, soft-set, french omelette...

 

 

 

Just a rub with a pat of butter and a sprinkling of flaky sea salt. "Faites simple", as someone once said.

[Shel_B]

10 minutes ago, Pete Fred said:

Few things give me more pleasure in the kitchen than turning out a no-colour, soft-set, french omelette...

 

  

 

Just a rub with a pat of butter and a sprinkling of flaky sea salt. "Faites simple", as someone once said.

Beautiful ... lovely.

[rotuts]

@Pete Fred

 

your FR Omelette looks perfect 

 

a far cry from scrambled eggs it is.

 

very Continental.

[pastameshugana]

On 4/17/2020 at 4:12 PM, gfweb said:

Try this

https://abcnews.go.com/GMA/video/13-1980-julia-child-cooks-omelet-46889625

 

Watching this I can see I'm not exactly using her method. No jerking, but stirring and then a quick roll into a tube. Takes about 45sec

 

My omelette is more like the 2nd one in Pepin's video

 

 

Love Jacques, but the fork on the non-stick is hurting my head. I thought that was the number one rule about non-stick, or am I mis-remembering?

 

[AlaMoi]

modern days . . . depends on the "non-stick"

original types of Teflon, no metal

newer "ceramic" types, they can tolerate metal utensils....

 

the "middle ages" were 'anodized' - you could gently use metal utensils, but they wore out pretty quick

[weinoo]

8 hours ago, pastameshugana said:

Love Jacques, but the fork on the non-stick is hurting my head. I thought that was the number one rule about non-stick, or am I mis-remembering?

 

I'm pretty sure that in professional settings, nonstick pans are simply replaced at a fairly regular rate. I probably replace mine once every year or so.

[FeChef]

9 hours ago, pastameshugana said:

 

Love Jacques, but the fork on the non-stick is hurting my head. I thought that was the number one rule about non-stick, or am I mis-remembering?

 

I use wooden utensils on my non stick pots/pans. I have yet to find a plastic utensil worth a damn. 

EDIT: except for my metal tongs with silicone coating. If you want to consider that "plastic"

Edited August 12, 2024 by FeChef (log)

[weinoo]

Gave it the old college try this morning...

 

 

With chives and parsley or half fines herbes.  Needs some help in the final shaping.

[Kerala]

On 8/10/2024 at 11:01 AM, Pete Fred said:

Few things give me more pleasure in the kitchen than turning out a no-colour, soft-set, french omelette...

 

 

 

Just a rub with a pat of butter and a sprinkling of flaky sea salt. "Faites simple", as someone once said.

Absolute top standard. It's not the only way, but for this target, this looks perfect.

[MaryIsobel]

22 hours ago, Kerala said:

Absolute top standard. It's not the only way, but for this target, this looks perfect.

As one who cannot abide one tiny fleck of brown on any type of eggs, this looks absolutely perfect to me. 

[Pete Fred]

Some mighty omelette skills in NYC (via Michael Ruhlman).

[weinoo]

On 7/5/2025 at 8:34 AM, Pete Fred said:

Some mighty omelette skills in NYC (via Michael Ruhlman).

 

It took that chef 5 minutes to do what Jacques does in a minute.