I know.
I was just being a wise ass.
actually, making an omelete is no easy task. a perfect omelet is the test of a chef. one cannot call himself (or herself) a chef until they can produce omelets that are perfectly made, good enough for kings and queens. it is the hallmark of skills!
there are many different ways to make an omelet. some chefs beat the eggs until frothy (French) and bake the egg part-way through the process. these often have herbs, and are prepared in clarified butter, etc.
others use melted butter in the eggs (Americans), others water, some milk, etc etc etc.
to simplify an omelet, you will need spray oil. canola is excellet; any brand works.
once the skillet is hot, spray it. you see the oil slide down the sides. wait 15 more seconds (yes, 15), and then pour in the scrambled-beaten mixture.
when learning, use only 2 eggs, and no more than a tablespoon of water*. once you get good (if you ever do), you can increase the amount of eggs when you have your skills down.
*i favor water, as the steam from the water puffs up the egg and makes a lighter, fluffier omelet, you can leave the fat and fuller-mouth ingredients to the filling. i like my eggs delicate and fluffy, not weighted down with fat.
pour in, let sizzle, youâll see bubbling around edges. TURN THE HEAT TO LOW
push gently to the center, and let the uncooked egg roll to the bottom. you will have to literally pick up the skillet and roll it around. keep HEAT ON LOW, and be patient. if the egg browns, throw it out and send yourself to the corner. the best chefs do not brown eggs, it is a sin. A SIN!!!
once it is set, flip it. you will see it is set by a opaque bottom with some translucent egg on top that will cook once itâs flipped. if you wait to long it will brown. if you donât wait long enough your omelete will break and you will be shot at dawn.
to flip, pick up the skillet if you have to. making an omelete is very involved,you have to work with the skillet, not just whatâs inside of it. this is the keyâWORK WITH THE SKILLET, NOT JUST WHATâS INSIDE.
once youâve flipped it, add a little ingredients if you so desire. wait 10 seconds (yes 10), fold over, and then get it on the plate. if it is brown, fling yourself in the street.
I feel so naughty. I like the outside to be a little golden brown. Just a little. If I didnât want that, Iâd make scrambled eggs.
Shall I go lay down in front of the next crosstown bus now??
LOL! You are a trip.
I feel so naughty. I like the outside to be a little golden brown. Just a little. If I didnât want that, Iâd make scrambled eggs.
Shall I go lay down in front of the next crosstown bus now??
on your next burnt frisbee add poison; as are poisoning the entire culinary world by referring to a burnt frisbee as an omelete!
death to you sir! death!!!
Iâm thinking of flying you down here this winter just to see you make an omelette for me. Youâd better not disappoint after all this talk!
But I donât make omeletes. I make omelettes. The extra âtâ makes all the difference, like the difference between a Rolex and a Rollex.
But I donât make omeletes. I make omelettes. The extra âtâ makes all the difference, like the difference between a Rolex and a Rollex.
SHUT IT!
YOU SIR, ARE COW POOP!
Take you and your burnt rolex frisbees to the barn and milk the goats!
Iâm thinking of flying you down here this winter just to see you make an omelette for me. Youâd better not disappoint after all this talk!
first, you must prove that you are worthy of such greatness.
I make mean Vietnamese sandwiches with only the best ingredients⌠I make decent bruschetta as well.
Come on down.
SHUT IT!
YOU SIR, ARE COW POOP!
Take you and your burnt rolex frisbees to the barn and milk the goats!
Why the hostility?? Are you worried that my omelettes might be better than your omeletes??
Being that Iâm male, shouldnât you be referring to something from a bull, not a cow?
you imp! when will you stop referring to your burnt frisbee as eggs?
to do so is a travesty!
Iâm getting hungry. Tonight Iâm going to have a lovely, golden brown omelette for dinner. Mmmmm.
I make spanish omelets all the time. I take a half dozen eggs and add 2 or 3 tablespoons of pancake batter (for fluffiness) throw them in the blender. I like to sautee the veggies and season them in olive oil over medium heat in a 10 - 12 inch wide frying pan. Pour egg mix over veggies and leave them alone on medium heat. It should take several minutes until you cook the bottom half. Slide the half cooked mixture onto a plate. You should now have a half cooked omelet shaped like the pan keeping all the gooey stuff in sitting on top of a plate. Take the pan and hold it upside down over the plate. With one hand on the pan handle and the other on the bottom of the plate, put the two together and in one quick motion flip the pan and plate. Then remove the plate and give the other half a few minutes to cook. When finished slide to a plate. you now have a 2 - 3 inch deep omelet filled with stuff. I like to top it off with refried black beans.
Yeah! 6-7 eggs is more like it. Whatâs up with the folks who use 1-2 eggs?? For an omelette?! Thatâs crazy talk.
Is there a Bora Bora omelete technique? I thought for sure you would mention over beating the egg. Is that just for baking?
Bernie
well, i think the Frenchies like the foamy egg. iâve seen so many French chefâs do the same technique, and the egg is cooked in clarified butter with herbs in the mixture, etc. the reasoning is to put air into the egg and it will have more loft, be lighter and fluffier.
personally, i do not like to over beat the egg, as itâs protein, and tends to be more delicate if beaten lightlyâi do not whip my eggs, not in any recipe, ever*.
overall, i joke about being a southern cook, but i actually favor italian style cooking, as this is my true style. FWIW, the italians do not overbeat their eggs either. they allow the food to be âas it isâ moreso than the french, it is just a style difference.
even in scrambling, italian-style eggs have bigger pieces, and tend to be a whole egg broken up, scrambled in the skillet, or just ever so lightly beaten before adding to the skillet. french will seperate the eggs, break up the whites, first scramble the white, then add the yolk, and then butter, etc etc. itâs delicious though, iâll give 'em that!
another fundamental difference is that italians cook with olive oil; french with butter. this presents different characteristics in the straight-forwardness of the food (at least IMO). butter can mask anything and make it creamy. (so if youâre screwing something up, just add butter! LOL)
*just to clarify, if eggs are beaten extensively, they do become stiff. the french techniques whip the egg to foamy (which is supposed to incorporate air), and stop. while certainly the eggs can be beaten to stiffer degree; this foam requires more whipping than a lightly beaten egg with water.
this is all probably TMI, i know. someone shut me up for peteâs sake.
http://www.jacquespepin.net/...cipes/jamomelet.html
this is the king of all things French, and detailed instructions of a French style omelette. this is a sweet variation.
Hey nice monologue. You may enjoy Pepinâs autobiography, being a foodslut yourself. I found it a good read.
BTW Pepin says that there are actually three relatively distinct cuisines in France: 1) the froufrou-ey haute cuisine, 2) the household cuisine, and 3) farm cuisine. We in the US are most likely exposed to category 1) and its knock-offs. Perhaps your description of the French omelette belongs in 1)?..
Contrary to the advice youâve been given previously, never use milk. Water will give you a better omelette.
STâers can never agree on anything! LOL.
Milk is just water with pus in it 
and that all-important calcium. I always cook eggs with milk! Iâve never heard of using water.