View Full Version : HELP !!!!!!
OMELETS
Attempt after attempt, after attempt, after attempt, after attempt, ect., to this day I still can't make an omelet properly.
Sunday, being my "Do Nothing Day", were I get to sleep in late (0630 :lifter), futz around on the computer for awhile, then if I'm in the mood, it's off to make one of my "Big Breakfast's".
Today was/is no different.
I had just pick up some new cookware a couple of weeks ago, and was ready to give making up an Omelet another go.
I was ready. Got out my NEW 15" pan and all the fixins. Made up the bacon, whipped up the eggs (4 medium sized eggs, with a little splash of milk), got the pan preheated (which unfortunately I have an electric stove, not gas) on med-low temp, dropped in my eggs, and let them cook.
The one problem I have with making an omelet is, the Flip. I just can't get it. It's either I don't let it cook long enough, or I let it cook too long, or like most time, I just can't get the pancake flipper (not spatula, I know what a spatula is ;)) under it and make the flip. Every other time I've attempted it, including this mornings, I start to do the flip, and I end up eating scrambled eggs. This morning, I let the eggs cook, and watched for those "Little bubbles" to start coming up, like when you're making pancakes/flapjacks/griddle cakes (I think that covers pretty much everyones definition of them :D), but when I went to to the flip, the bottom ended up looking like a pancake, and sticking a little.
Now I don't put anything on the pan before I drop in the eggs. I've seen places that put down a layer of butter, then put the eggs on (Waffle House comes to mind), but I've also seen it done without putting anything on the pan.
So again, this morning I ended up eating a partially scrambled bacon and cheese omelet, along with my hash browns juice and toast.
So if anyone can help, and of course post up your favorite omelet recipes, I'd be eternally grateful.
Signed,
Scrambled in Denver.
Are you using a non-stick pan with gently sloping sides? They are a big help.
My method:
Whip eggs in a bowl with a splash of water (1T for 2 eggs if you measure). Add extras to the egg (onion, bacon, sausage, whatever).
Preheat the pan on med-high with a tablespoon of EVOO. When the oil is hot, toss in some butter. When the butter is melted and spread around the pan, whip the egg mixture once more and add the to pan.
As the egg sets, lift the pan slightly to allow the uncooked egg mixture to fill in around the edges. Do this until most of the mixture has set. (You can add salt and pepper now or after you plate it, if you like.)
Add your filling to one half of the omelet. (Use the handle of the pan to indicate the centerline.) I’m right handed, so I put the filling on the left side.
Now gently slide the omelet onto the plate and flip the un-filled side over the filling. The residual heat will warm the filling. (If I’m using a dense filling like refried beans, I’ll preheat them in the microwave.)
Garnish and enjoy!
Pat
OMELETS
Now I don't put anything on the pan before I drop in the eggs.
PSM's method works for me, except now I use a Canola oil spray in the pan instead of butter... I also use a rubber spatula to "loosen" aound the sides a bit...
I'm sure Chef Penn will be along shortly to educate us, the unwashed masses. :D
incommin
04-06-2008, 13:17
I think part of the secret is to use a clean pan that the eggs will not stick to. I use an old cast iron skillet that is well seasoned. Eggs in it just slide and slide and slide.......
Jim
1st Your pan is way too big. In high school/college I worked in a waffle house and was trained but a mean old lady that was an expert making them. 15" is way to big and heavy of a pan.
2nd Get a Omelette pan (10" I prefer) and season it. I prefer ones that do not have Teflon. You always scratch them and then it is imposable to flip it.
3rd Water is better than milk as milk tends to limit the fluffiness of the whipped eggs.
You then have to decide if you are a flipper or folder.
For me I am a flipper---- Lots of practice..... You have to use caramelized butter, coat the pan when it is just the right temp you add the whipped eggs. You have to whip them at the last minute as if they stand for 2+ min they will just look like scrambled eggs. While on the burner you watch the edges of the egg and as they start to get cooked edges (Ruffled edges) you move the pan in an rotating manor which gets the center moving and then you will know when the Omelette is stiff enough to flip.
As you are doing this your omelet will be sliding around in the pan. The Omelette pan has a different roll to the sides that lets you rotate it and flip. Being a 10" pan also lets you have more control over the process.
When you are sure the bottom is getting slightly toasted you go for the flip. It does not take a lot of force but it is all in the wrist. When it is flipped you can add seasoning and filers. When the bottom is ready, 1min normally you take the plate and tilt the pan and slide the Omelette out and when it is half way out you make the fold. by lifting the pan and bringing it over the other half.
That is how I was taught and do it to this day. My western Omelettes are about 1.5-2 " thick. The kids always prefer mine to the flat mom's eggs.... Hope that helps.
The down side is my Omelette pan is not cheap.
I like the Calphalon Contemporary 10in Omelette Pan. Runs between 60-90 USD depending on where you get it. I only cook Eggs in mine.
Those other hacks in my house have to use the cheap stuff.......
Good Luck you have to break a lot of eggs to get good at it.:D
in a good french kitchen.
SF BTM is totally correct.
I use the same method only and 8" cast iron pan and only butter. However, we do not flip it. We add our ingredients and fold, then slide to the plate.
FXCOfire
04-06-2008, 16:40
Sdiver... your shift must either not know how to do an omlette either or they are constantly snickering as you try and try again.
The biggest thing is yes... your pan is way too big. An 8" or 10" non-stick pan should be user friendly. If the previous posts don't help... check out the Foodnetwork webiste for a video or demo. I learned a few things by watching the shows ( not Rachel Ray ).
On a different note- I'll never grill cheap fatty hamburgers ( tried to budget ) as they guys almost pulled the booster line on me. The pages of " smoke and flames" over the PA was bad enough.
in a good french kitchen.
SF BTM is totally correct.
I use the same method only and 8" cast iron pan and only butter. However, we do not flip it. We add our ingredients and fold, then slide to the plate.
French They quit and ran away. No stinking French in my kitchen.:D
I do have a 8" pan but I like the 10" one better, but i do have a few years doing it.....
I worked as a fry coodk in the early sixties and used an 8" stainless pan. The trick to preserving pans is to never scrub them.
I have now converted to non-stick. I have had the same set for four years and it is still non-stick. I always spray with a buttery spray and again never scrub them. I usually wipe the fry pans out with a rag.
I prefer to fold omelets but flip a mean egg over easy without breaking.:lifter
I like to fold too. I also use a lid to keep the heat in so the uppers gets cooked. Too much heat will burn the bottom and not cook the top.
Another method, is to bake it the mixture. sautee the filling, pour in the egg/milk mix, add cheese to top, cover then place in a pre-heated oven at 350 for 10 -15 min.
adding a little water will make it more fluffier and also works with less eggs. Say you have 4 people and 4 eggs.
Throw everything in the skillet except the OJ, scramble until not runny.
Squash flat like a pancake with spatula, cut in half. Flip and press until very little "juice" comes out.
Remove and serve. Top with cheese or salsa.
Tastes the same as an omelet, kinda looks like one too.
If anyone balks, tell 'em they don't eat.
Those who didn't eat that morning, will hear breakfast tasted OK by the next time you cook up "omelets".
Food critics get KP duty every time, mumbling same same.
Your omelets will be great in no time.
Note: If "Mom" cooks omelets differently, you might have your work cut out for you, unless you are firm and consistent with the above outlined rules.
Great style B219. On the team in Germany one person would "prepare meals" for the entire team. The newest member was the cook until someone complained, He then became the cook, Amazeingly there were few complaints.:D
Thanks for all the replies.
Looks as if I'm going to look into investing in an omelet pan, and also start adding a little butter before dropping in the eggs.
Also too, I'll look at attempting to to the fold method, which in previous attempts, turned out to be a disaster, but seeing as how when I attempt the flip, it too turns out to be a disaster. Damned if I do, Damned if I don't. :D
Although B219's suggestion doesn't sound bad either. :D
Great style B219. On the team in Germany one person would "prepare meals" for the entire team. The newest member was the cook until someone complained, He then became the cook, Amazeingly there were few complaints.:D
That is a very sound rule for those who complain.
Like the three guys who go on the hunting trip, but the guy who cooks could not make it. One member decides to cook and states that rule. Accidentally instead of sugar he throws an hand full of salt in the coffee. The first guy who tastes the coffee mentions, "This coffee is salty.". The cook looks at the guy, who quickly responds, "Just the way I like it!"
Sdiver good luck on your omelets. I have seen a omelet pan that is hinged so you close the top, flip it over, and no mess. That might be a alternative. I have never used on. Also a griddle works really good for "folding".
How soon we forget the lowly Mess Hall omelet cooked on the big steel stove top.
Pour a ladle full of beaten egg out onto the grill, spread it out will the steel spatula, put the requested items along one edge, roll it up and put it on the soldier's plate. Repeat about 400 times.
How soon we forget the lowly Mess Hall omelet cooked on the big steel stove top.
Pour a ladle full of beaten egg out onto the grill, spread it out will the steel spatula, put the requested items along one edge, roll it up and put it on the soldier's plate. Repeat about 400 times.
You are soooo right but he wants to enjoy it.:D
The Reaper
04-07-2008, 10:31
How soon we forget the lowly Mess Hall omelet cooked on the big steel stove top.
Pour a ladle full of beaten egg out onto the grill, spread it out will the steel spatula, put the requested items along one edge, roll it up and put it on the soldier's plate. Repeat about 400 times.
I'll take mine with ham, cheese, and mushrooms, put that big ladle of SOS right over the top of it. I'll hit it with the Tabasco, salt and pepper to taste at the table.
Man, that is a young man's power breakfast, especially with a side of French Toast, light butter, extra syrup. Probably kill anyone over 50 just to look at it.
These days, a bowl of Special K with skim milk over the top just doesn't do the trick.
TR
How soon we forget the lowly Mess Hall omelet cooked on the big steel stove top.
Pour a ladle full of beaten egg out onto the grill, spread it out will the steel spatula, put the requested items along one edge, roll it up and put it on the soldier's plate. Repeat about 400 times.
Forget??? Egs to order??? Forget Hell!! :confused:The only eggs to order were by the spoon from a pan or mermite container.:D
The method on the griddle is good. HTH do you flip a western omelet?
BTW I think I kilt the List so you'll have to put up with my wierd humr for a while.
I'll take mine with ham, cheese, and mushrooms, put that big ladle of SOS right over the top of it. I'll hit it with the Tabasco...
TR
Sir,
What is it with Men and Tabasco on eggs? :D Swear, every man I know has to put some kind of hot sauce on their eggs...hmmm.
Hope your omlette's improve, Sdiver! :lifter
Holly
How soon we forget the lowly Mess Hall omelet cooked on the big steel stove top.
Pour a ladle full of beaten egg out onto the grill, spread it out will the steel spatula, put the requested items along one edge, roll it up and put it on the soldier's plate. Repeat about 400 times.
Ohhhh, that is one thing I have not forgotten. In fact, the mess hall omelet was my introduction to that form for cackle fruit preparedness. Growing up, my mom NEVER made omelets. Eggs were always prepared scrambled, poached, fried, sunnyside up, ect., but NEVER would she endeavor to make an omelet. :(
Echoes,
Why is it men put tabasco sauce on their eggs?
The simplest answer......It's just the way of things. :D
..What is it with Men and Tabasco on eggs?
Not on the eggs.
When filling your plate the eggs, hash browns or fried 'tators, meat pick of the day and anything else - bread items - on the way to the creamed beef pot forms the bottom layer on the plate.
The dripping ladle of creamed beef is then spread all over the top forming a nice mound.
The hot sauce on the table is then shaken liberaly around the top making nice puddles between the lumps of beef.
The act of forking up the chow will mix the hot sauce evenly - well, mostly.
Sir,
What is it with Men and Tabasco on eggs? :D Swear, every man I know has to put some kind of hot sauce on their eggs...hmmm.
Hope your omlette's improve, Sdiver! :lifter
Holly
Me mas salsa picante (I like hot sauce) not the stuff from NY or Tabasco, but good chunky and spicy salsa.
A great and simple dinner is ranch eggs. Eggs over easy, refritos and a side of sausage (or alternate) cover with cheese and salsa over a tortilla. The salsa seems to really add to the egg flavor.
PS, I really like SOS too........... Yummy.
Not on the eggs.
When filling your plate the eggs, hash browns or fried 'tators, meat pick of the day and anything else - bread items - on the way to the creamed beef pot forms the bottom layer on the plate.
The dripping ladle of creamed beef is then spread all over the top forming a nice mound.
The hot sauce on the table is then shaken liberaly around the top making nice puddles between the lumps of beef.
The act of forking up the chow will mix the hot sauce evenly - well, mostly.
Pete,
(ewwwwww!) LOL! :D No, really?
Sdiver,
Gotcha! Omlette's...who knew? :lifter
Most folks I know like to make their own omlette's...so to each his own...
Holly
Peregrino
04-07-2008, 13:47
Me mas salsa picante (I like hot sauce) not the stuff from NY or Tabasco, but good chunky and spicy salsa.
A great and simple dinner is ranch eggs. Eggs over easy, refritos and a side of sausage (or alternate) cover with cheese and salsa over a tortilla. The salsa seems to really add to the egg flavor.
PS, I really like SOS too........... Yummy.
Huevos Rancheros! On top of a medium rare ribeye. Otherwise I'm still partial to TR's madness. That's probably why I had the heart issues. As for omlettes - a well seasoned 10" Lodge cast iron chef's skillet, a liberal application of butter flavored spray, preheat, add eggs as previously discussed, sauteed fillings, fold when ready, and serve with picante of your choice. Try not to use something that'll clash with the OJ & champaigne. :D
No, really?
Yes, really. That was the Ranger School mountain phase breakfast special. Two ice cream scoops of fried potatoes, covered with scrambled eggs, covered with either bacon or sausage, maybe covered with grits or oatmeal or french toast if you were especially hungry, covered with SOS poured over the top. Like TR said, add hot sauce and pepper to (kill all) taste. It wasn't about enjoying, it was about stuffing as many calories down your throat as quickly as possible. This is why the primary (and often only) utensil was a large spoon. The only food item kept separate was the famous mountain phase blueberry pancakes. You actually tried to enjoy the taste of those.
Ah, for the days I could eat that every morning and still lose weight.
Try not to use something that'll clash with the OJ & champaigne. :D
I think Peach crepes and champaigne is a great combo. I prefer Beer for Huevos Rancheros, Dos Equis, la cervasa mas fina!! I really like breakfast food in the late evenings when I have been out all day.
I think threads like this one is; " That's probably why we had the heart issues."
!Me gustan juevos con chorizos! :lifter
!Me gustan juevos con chorizos! :lifter
There was a store that had the best chorizos, I would make huevos con chorizo, love it......... then I made the big mistake. I read the ingrediance of the chorizos. Never again. :(
There was a store that had the best chorizos, I would make huevos con chorizo, love it......... then I made the big mistake. I read the ingrediance of the chorizos. Never again. :(
Never ask questions that you realy do not need to know.
read the ingrediance of the chorizos. Never again. :(
Dang it. Here I've been blissfully ignorant in my little bubble-land thinking that chorizo was just Spanish for sausage - which is just a part of the pig I hadn't identified yet. :D
Now I'm gonna have to go lookin' stuff up...
sauteed fillings,
Since I just recently have had to join the "heart healthy" diet crowd, I've taken to seasoning and microwaving or steaming the veggies at time...saving a fat or two here to use there I guess.
Dang it. Here I've been blissfully ignorant in my little bubble-land thinking that chorizo was just Spanish for sausage - which is just a part of the pig I hadn't identified yet. :D
Now I'm gonna have to go lookin' stuff up...
as SF_BHT stated, "Never ask questions that you realy do not need to know. "
If the food taste good, then ignorance is bliss, eat up and enjoy. The worse part of that is that I knew better.
Peregrino
04-07-2008, 18:40
Ahhhh pork! They can use all of it except the squeal and I'm pretty sure I heard that recently in a "slasher" movie. :D I know what's in chorizo - I've witnessed the natives making it. Wasn't hungry for days. Fortunately that was after I had been to Korea and I eventually got over it. When I'm HUNGRY it's pretty tasty, otherwise I'll stick to the ribeye.