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The Art of Making an Omelette

 
CuriouslyIncognito

User ID: 657173
United States
04/18/2009 05:33 PM
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Re: The Art of Making an Omelette
Wow when did this forum turn from a conspiracy into a cooking one?
 Quoting: Anonymous Coward 119198

When you weren't looking--- we are sneaky like that !

I never ever use milk and don't over beat the eggs. AND NO swirling... it makes it too thin

2 eggs in butter or olive oil.. flip once add anything I like and fold :)

Easy Peasy
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"....So I told my Mom I was a prostitute because I didn't want her to know I was HERE doing This Shit !!! " by NANCY REED
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I am a kind of paranoiac in reverse. I suspect people of plotting to make me happy.- JD Salinger
CuriouslyIncognito

User ID: 657173
United States
04/18/2009 05:34 PM
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Re: The Art of Making an Omelette
feta cheese in an Omelette?

never heard of that before.

maybe it's good.
 Quoting: Anonymous Coward 503157



feta with basil and tomato is MMMmmm MMmmmm good !
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"....So I told my Mom I was a prostitute because I didn't want her to know I was HERE doing This Shit !!! " by NANCY REED
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I am a kind of paranoiac in reverse. I suspect people of plotting to make me happy.- JD Salinger
Turtletoss

User ID: 546040
United States
04/18/2009 06:03 PM
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Re: The Art of Making an Omelette
Wow when did this forum turn from a conspiracy into a cooking one?
 Quoting: Anonymous Coward 119198

Perhaps with people that are habitual these cooking tips come in handy tounge
The end is near,everyone knows.
A_Leopard_Sanctuary

User ID: 667321
United States
04/29/2009 06:44 PM
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Re: The Art of Making an Omelette
1. He who does not use safflower oil or a hydrogenated oil (similar to Crisco) may expect a burned egg.

Most oils heats too rapidly. All liquid oils act overheating quick except safflower and grape. Grape seed oil and butter are great however may be expensive and/ or more difficult to manufacture.

Try animal grease, cool but impart flavors some don't like and/ or needs refrigeration.

Hydrogenated does best for eggs if got no extra minutes to spare. (Avoid hydrogenated on other breaded items of course since gross for arteries.) Took me while to accept.

2. Use fork to whip stir and not blender EVER. Blenders and mechanized gadgets all thins out chemistry of the proteins knocking their binding ability.

optional: add two teaspoons of canned milk per three eggs.

3. Add all fillings to center at middle of saute end and gently fold over. Sprinkle cheese.

4. Use extra thick plastic spatula.
Use steel or copper pans non Teflon since especially a funny taste that imparts to eggs.
Keep size of pan small to medium and thin rather than thick big supper pan that urges eggs to roll out far.

Use electric burner preferably since gas gets overly hot too quick for eggs.

I noticed these over past few years.
~ Sanctuary ~

Last Edited by ALeopardSanctuary on 04/30/2009 01:06 AM
Brother sun, intuition moon. Home at the forest.

Sure every post I have mentions goat blood...How do you think we get plasma tv's?

Organic needs are being assaulted. I'm not amused by this & encourage all to grow heirloom seed for themselves.

The garden gives greatest power.
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XLR8

User ID: 656008
United States
04/29/2009 06:51 PM
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Re: The Art of Making an Omelette
The best omelette, bar none
Fillings: diced up tomato, jalapeno, green onion
shredded gruyere, shredded king crab, a spoon or two ea. of guacamole and sour cream.
Czar: 1) An unelected person given substantial authority over a particular policy; 2) sometimes used to refer to monarchs of imperial Russia.
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A_Leopard_Sanctuary

User ID: 667778
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04/29/2009 08:18 PM
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Re: The Art of Making an Omelette
That's got to be one of the best fillings I ever heard of. Thanks.
The best omelette, bar none
Fillings: diced up tomato, jalapeno, green onion
shredded gruyere, shredded king crab, a spoon or two ea. of guacamole and sour cream.
 Quoting: XLR8

Brother sun, intuition moon. Home at the forest.

Sure every post I have mentions goat blood...How do you think we get plasma tv's?

Organic needs are being assaulted. I'm not amused by this & encourage all to grow heirloom seed for themselves.

The garden gives greatest power.
Diabetes curing food list [Forget the FDA - Think for yourself]:
Thread: Every item recently recalled by FDA for salmonella has diabetic healing also prostate Big Pharma rids their competition
Anonymous Coward
User ID: 659728
United States
04/29/2009 08:37 PM
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Re: The Art of Making an Omelette
I'm impressed by this and agree with these points -

no milk
low heat
saute fillings first (if at all, I like raw tomatoes, chopped & drained)
butter is the best pan lube

I'm surprised no one's talked more about seasonings. I personally always beat a healthy pinch of tarragon in with the eggs, gives it that tarragon flavor.

Not everyone likes tarragon, but I do.
Miss Maple

User ID: 683425
United States
06/10/2009 09:32 PM
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Re: The Art of Making an Omelette
I've had some really nasty omelettes in my life. They all seem to be to thin and burnt. I've read online about omelette cooking, but I seem to cook it differently than most do. Any cooks here do it like I do?

The main difference in how I do it is, instead of swirling the pan so the edges of the egg stick farther up the pan, I use a spatula and actually lift up the outer edges of the egg and tilt the pan so the uncooked part travels underneath. And then I use the spatula to manually scrape away all the rest of the uncooked egg so that it goes underneath too. I think this way it makes the omelette more moist, thick, and fluffy instead of thin and burnt.

Also I never add milk.

Here's my favorite omelette recipe:

1/2 T butter
2 eggs
diced salami
diced tomatoes
diced feta cheese
diced shallot
leftover basmati saffron rice with shitaki mushrooms
bean sprouts
 Quoting: ThreshingSword

Wow! This looks like a really yummy omelette. I can't wait to taste this. Thanks for posting the recipe. blobr





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