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

[JoNorvelleWalker]

5 hours ago, weinoo said:

 

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

 

A minute is an awful long time for an omelet.

 

[munchymom]

I watched the video and was inspired to make a 2-egg omelet for breakfast. It worked perfectly! I had a gorgeous yellow omelet with no brown bits at all. My big technique takeaways:

Use lower heat - I had read somewhere a couple decades ago that omelets should always be made on high heat.

Use a ton of butter - I used a full tablespoon for two eggs, I had been in the habit of using just a little bit, like a teaspoon, or even (bleah) cooking spray.

Don't let the butter sizzle or get brown.

It's okay to stir the eggs around until they get custardy - I had been letting the bottom sit and carefully lifting up the edges to let raw egg slide under from the beginning to end.

Put the cheese on and fold up while the top is still a little runny.

 

I never was able to get the "jerk" motion that you're supposed to use, but this way worked just as well, probably took 3 minutes for 2 eggs, but I'm not working under time pressure here.

[weinoo]

2 hours ago, JoNorvelleWalker said:

 

A minute is an awful long time for an omelet.

 

 

I'm allowing for the preheating of the pan.

[AlaMoi]

2 hours ago, munchymom said:

 

absolutely - make it how you like it!!!

 

even the French have the 'country omelet' where the eggs gets browned.

the creamy/soft/no-color is simply one execution of the dish.

 

the 'jerking' of the pan - now that's a really interesting aspect of 'making an omelet . . .

in multiple videos, Pepin shows the jerk motion during cooking , , , then a fork used to create 'the first fold'

followed by fillings/stuffings/etc

then a 'tap&jerk' to imitate the second fold - with immediate roll out onto the serving dish . . . 

 

I have seen, and I use..., a technique . . .

as it sets, add 'stuffings' then tilt&jerk so the filled edge 'rolls up' the pan side and 'auto folds' over the full pan size.

some seconds later as it sets a bit further, roll the stuffed&folded flap onto the plate with the remaining port flopping over to present the ''' perfect ''' shape on the plate.

 

a pan with a rounded 'corner' to the sides is absolutely essential, as is a slippery 'side wall' of the pan - done with butter.

any sticky points anywhere top/bottom/side . . . gonna' make problem.