I make an omelet for Charlie every morning now, and have become much much better at making them!
I still have room to improve though, so would love to hear your tips. What tips and tricks do you use to make your omelets especially yummy?
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WJ gets an omelet every morning too! Well, we call it scrambled eggs, but the way we make it it's really just an omelet, cut up into bite sized pieces.
All we do is one organic egg and a splash of whole milk, whip with a fork, pour into a pan sprayed with Pam. Sometimes we add a slice of cheese but usually WJ prefers it plain!
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oooo I'm interested in this too. I always end up making what it basically scrambled eggs with things mixed in because I've never mastered the art of omelet making.
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I would say a very hot pan is the key to making a proper omelet. I don't think the pan can be too hot.
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1. Always use a nonstick pan, 2. Dont overbeat eggs, 3. Move eggs around with spatula so uncooked eggs hit the pan, 4. Dont use too high of a heat (sorry, @sea_bass: i disagree with you on this point!) otherwise you end up with rubbery brown outside and runny inside, but 5. Wait for pan to be hot before you add the eggs.
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I use a lot of butter!
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No tips at all, I just want to watch this thread. For some reason I really suckat making eggs! DH though is like the egg-master. He always cooks breakfast on the weekends!
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Jacques Pepin makes a mean omelette: http://www.nytimes.com/video/2011/10/18/dining/100000001116746/jacques-pepin-makes-an-omelet-.html
My husband has used Jacques Pepin's technique with great success.
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@caffeinated: no problem. Personal preference I guess
I grew up in France and omelettes there are runny on the inside, so I find ones cooked on low heat cooked through to be kind of dry/scrambled eggy.
I found this recipe which is exactly how I make mine.http://www.deliaonline.com/how-to-cook/eggs/how-to-make-an-omelette.html
I suppose even the humble omelette has different international leanings..
Now I am craving tamagoyaki & omurice... Gahhhh
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@NerdBee: Wow I had no idea you were supposed to get all up in the eggs while they were cooking! I will have to try that!
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I make scrambled eggs for M every morning.
1-2 organic eggs, some heavy whipping cream, a dash of salt.Butter in pan, pour in the egg and I have no idea how to describe it, but I scrape the egg from side to side until it's cooked. Makes it fluffy.
Today she ate 2 eggs! -
@NerdBee: @mrbee: I guess that video explains my "move the eggs" around tip better. Haha
@sea_bass: I used to do it at high heat but they got super runny which DH didnt like. Medium heat works best for me. Oh man, i love omurice!!
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This:
http://www.pccnaturalmarkets.com/pcc/recipes/individual-springtime-omelette-parisienneMakes the BEST omelet you will ever have in your life. It is a LOT of extra work, since it requires that you separate the whites from the yolks and beat them into soft peaks before folding them back into your egg yolk/cream mixture, so perhaps not one for every day... but it makes the fluffiest, most scrumptious omelet I've ever had in my life.
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@seabass: I'm also a fan of the French-style, runny inside. My secret is the omelet pan. Mine is like this: http://potshopofboston.com/OmelettePan.htm. I also move the pan back and forth and the fork in circles to allow the eggs to cook more evenly. My husband totally mocks the process, but he happily eats the delicious omelets that result!
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I don't have any tips, but my favorite part of an omelette are the fillers!! Now, I'm salivating about omelettes! Darn.
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@caffeinated: haha I am in bed oscillating between wanting to vomit and DYING to eat omurice. Hah!
@mjane: that pan looks really nice. I use one of my Le Creuset fry pans. I totally do the fork thing as well
yum!
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@mrbee: yeah, it looks weird but results in a deliciously fluffy, just cooked through omlette.
ETA the word "results"
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16 comments