I figured this would be a good place to ask this question, since all the people I know use less than three eggs to make an omellete. I usually have 3 or 4 whites and one whole, and everytime it breaks apart in the pan, or it either burns if I try to wait a little longer to turn it over. If I don’t wait, then its too runny for me to flip. Oh, and what kind of stuff do you guys put in em? I like tomatoes, green peppers, mushrooms, little cheese…you know, when it works. So how do I make the perfect omelette?
Low heat is the key. And a lid to help cook the top half while the bottom is cooking. My omelettes usually have mushrooms, green onions, fake bacon, and topped with a bit of low fat cheese. They’re usually 10 whites and a yolk, though.
Ah, the dreaded omlette flip! A non-stick pan helps, as does a little olive oil, but low heat is the key for sure, as was stated above. I used to be big into omlettes until one day i screwed up the flip and it turned into scrambled eggs. Now, i’m a scramblin’ man. Spinach, red onion, red pepper and a little bit of feta cheese is my weapon of choice.
Is best to make a omelette with whole eggs and with just 2 or 3- any bigger than that then just make scrambled eggs. Because most likely it aint gonna work- double that if you are using twice as many whites as yolks.
An omelette should take about a minute to make. 2-3 eggs beaten, pour em in the correct size HOT pan (probably about 8" across or so) with fat (butter or oil…or spray if you must) and keep stirring the mixture and shaking the pan. it shold be ALMOST solid real quick (about 45 sec or so)- throw in the filling and then flip.
Remember anything keeps cooking for a bit after you remove heat- so just underdone in the pan=tasty on the table.
If you just want quantity- do what you want but if you want something good- make a bunch of smaller omlettes or just make scrambled eggs.
I like eggs
alot
a little delicious tip- if you have left over panang curry from a thai place- dump the panang on the eggs- it’ll make you weep tears of joy.
Omega 3 eggs from costco make me a happy happy man. So does buying a 10lb slab of ribeye…ooooh man…
Low heat while using a wooden spoon to
continually make little breaks in the lower surface (the runny stuff oozes in to repair the breaks and reduces the
amount of runny stuff). Meanwhile you had the broiler heating up. Take the pan off the heat and put it under the broiler. The optional cheese and sliced tomato are on top so you get a real nice crispy top.
Forget that flipping shit.
oh I almost forgot stir in a teaspoon of cumin powder to give it an exotic flavor
Definitely agree with the lid and low heat for omelets.
I usually just scramble them with Jalapeno chicken sausage and broccoli, topped with salsa.
Another great way I use is to actually put the pan, non stick, in the oven. This allows the whole thing to cook.
Then just flip and serve.
toppings. boy just about anything is go here mix it up. ham, turkey, chicken all types of veggies and spices. I Usually just think of what I want and build off of it, say italian, spanish, even BBQ.
Happy omelet buliding,
Phill
wtf is this?
yet another thread to make me hungry?
why not title it “big omelettes, big titties, and other things you can’t enjoy at work.”
you guys suck ;(
if you cook eggs too long on low heat, i hear they get rubbery. it only takes about two minutes to make a six egg, including only one yolk omlette. i have it down to a robotic process.
[quote]Phill wrote:
Another great way I use is to actually put the pan, non stick, in the oven. This allows the whole thing to cook.
Then just flip and serve.
toppings. boy just about anything is go here mix it up. ham, turkey, chicken all types of veggies and spices. I Usually just think of what I want and build off of it, say italian, spanish, even BBQ.
Happy omelet buliding,
Phill[/quote]
doesn’t that fuck up the pan?
The type of pan that you use to cook on also helps. Don’t purchase the cheapest thing you can find at the grocery store. A thicker, non-stick pan like Caphalon, conducts heat more effeciently. You will be less likely to burn your omelette if you use better equipment. You can also abuse this type of cookware more without causing any real dammage.
Here is how I do it, learned watching Emeril. I sautee the meat and onions and peppers than add the egg mix. I let it cook a while the swirl the mix along the edge of the pan, use spatula and gently remove the crust from side, swirl and repeat. You will need to do the several times the more egg mix the more swirl. Than when time to fold I have a big honker spatula and do it. Works for me.
[quote]merv wrote:
I figured this would be a good place to ask this question, since all the people I know use less than three eggs to make an omellete. I usually have 3 or 4 whites and one whole, and everytime it breaks apart in the pan, or it either burns if I try to wait a little longer to turn it over. If I don’t wait, then its too runny for me to flip. Oh, and what kind of stuff do you guys put in em? I like tomatoes, green peppers, mushrooms, little cheese…you know, when it works. So how do I make the perfect omelette?[/quote]
If you put a pan with a rubber handle in the oven, say to make a frittata, wrap aluminum foil around the rubber to keep it from melting.
And you better know how to make a fucking omelette if you ever get laid. Practice!
Does anyone sell egg whites or are you throwing away all the yolks except one?
I used to eat a ton of omelettes, but now I am hooked on scrambled eggs. It is easily half the fuss, and just as good.I also scream and cuss a lot less since I am not breaking the omelette in half or dropping it on the floor trying to flip it with a flourish. I like to steam some broccoli, George Foreman up some chicken breasts, and grab some cheese. Scramble the eggs until they are almost done, add your fillings,stir a bit to combine and warm, and welcome to heaven. Very quick,too.
[quote]Senseial wrote:
Here is how I do it, learned watching Emeril. I sautee the meat and onions and peppers than add the egg mix. I let it cook a while the swirl the mix along the edge of the pan, use spatula and gently remove the crust from side, swirl and repeat. You will need to do the several times the more egg mix the more swirl. Than when time to fold I have a big honker spatula and do it. Works for me.
[/quote]
This method is exactly what it says to do in my cookbook.
I’ve got another question regarding the macronutrient breakdown when using egg whites and not the yolk to make an omelette. Is all of the protein shown in the nutritional breakdown in the egg white, whilst all of the fat is in the yolk? I need to know for my food log calculations.
elars…,
Nope been doing it for years now. I bake in all my pans. I think the trickis as stated above get a quality pan. Not the most expensive but something that will last.
I have found that with pans anyway, you get what you pay for.
Hope that helps, give it a try,
Phill
I believe that 4 out of the 7 grams of protein is contained in the whites.