Omelette

http://thumbs.ifood.tv/files/images/food/meat-omelette-05.jpg

i would make love to you omelette.

no one eat omelette.

I assume you did not make that omelette.

no.

I thought maybe you'd laid your kitchen out like a diner with a bowl full of little butter containers.

this is how I make an omelette -

http://www.howdidyoumakethat.com/content/main-dishes/omelettes-la-julia-child

I thought maybe you'd laid your kitchen out like a diner with a bowl full of little butter containers.

― Pop is superior to all other genres (DL), Tuesday, March 8, 2011 1:14 PM (44 seconds ago) Bookmark

that would be fantastic.

i can never get it so i don't tear the omelette. Maybe because i stuff it like a burrito.

If we weren't already having breakfast for dinner tonight, I'd make an omelette for lunch.

Yeah you have to cut stuff really really small and not use too much of it so it doesn't break the omelette.

i love corned beef hash omelettes.

i would love someone to make me omelette. can't make them myself though.

really?

don't know how exactly/always goes wrong anyway/as with all cooking

haha.

i am pretty good at these actually--make them neat and unbroken maybe 4 out of 5 times. when i'm cooking for myself though i usually just make "scrambles", because there's less pressure.

flawlessly flipped omelets are things of great joy; they don't happen all the time

oh god, flipping stuff - saw a bunch of tweets about pancake day today which literally made me break out in a cold sweat at memories of trying to make the fucking things (a disaster, every time)

pro tip: don't flip them, particularly if you like them dinner plate sized

i'm generally on the clumsy side in the kitchen but i make rad omelettes. lots of practice i guess.

i've always wanted to try to do that fancy flip in pan trick, but usually end up with shit all over the stove top.

my pro tip is just "don't cook"

pro tip: don't flip them, particularly if you like them dinner plate sized

― a murder rap to keep ya dancin, with a crime record like Keith Chegwin (snoball)

Frittata.

i have a pan reserved exclusively for omelets. it was handed down to me by my great uncle, who told me "this pan is perfect for omelets." he was right, of course.

omelets i have loved:

tomato, avocado, & black bean (with or without chicken)

diced ham & cheddar

caramelized onions. lots of them.

that's a good recipe tracer!

also omelets are the only application of american cheese that i enjoy without shame. it's so melty!

protip: put the assembled omelet in the toaster oven for a couple minutes to ensure maximum meltiness

Favorite: lots of (pre-sauteed) mushrooms, a little sweet onion, a little cheddar.

elmo, do you put the cheese on top of a finished omelette or fold it into the middle?

in the middle! but sometimes by the time the cheese has all melted, the egg is no longer piping hot -- toaster oven is a nice work-around of this problem ime.

The first time a diner served me an omelette that had the cheese on top, I was all "wtf is this abomination"

I'm good at omelettes!

And mushrooms, onions and cheddar are my favorite fillings too :)

i like a western omelette with peppers, onions, cheddar and ham...lots of ham.

i always feel like i should be pantsless while making omelets, since that usually is the state my dad was in when he would make them. raised by a bachelor, lol.

for a moment there was o_O until I remembered that in the US pants = trousers, not underpants...

yeah, those too, actually!

I feel like I'm OK at cooking but I am pretty bad at making omelettes. they usually end up as scrambles. i have no idea what the problem is.

The thing chris posted is less an omelette and more a guiness book of records attempt right? WTF it's huge.

that is perfect for hangover.

I prefer limp bacon, runny eggs and lots of buttered toast as a hangover cure.

I prefer corned beef hash with anything, for a hangover breakfast life.

Up until my heart attack, obv.

i could drape myself in hash.

All appearances aside, I am not actually trying to have a heart attack.

now i want an omelette.

i had one yesterday! i dropped my car off at the mechanic and my mom took me out for breakfast. sweet potato, cheddar, caramelized onion, taragon.

idg omelettes but I would be happy if somebody tried to make me get them

it's eggs, there's other food inside, you cook it all together, what's to get

they don't really taste good, they just kinda taste like eggs mishmashd with the other food, I don't like scrambled eggs either

however if you put ketchup on an omelette then you got something going imo

gross, you philistine

get one with hash browns in it, then.

that sounds ok but why wouldn't you just get french fries

eggs are the
most overrated ingredient only the yolk is good and even then only when it's runny why would anybody ever want to eat the whites

a+ trolling I hope there are 50 other egg fans around here

I would literally eat eggs for breakfast every morning of my life if it didn't mean I would die at 35

scramble the eggs / make them into an omelette = no more whites, all yellows

yeah but then it just kinda tastes like eggy rubbery protein no excitement throw some ketchup on that plate you know you wanna

eggs + salsa >>>>> eggs + ketchup

I used to make these great omelettes and the ingredients were totally weird: smoked tofu, fresh rosemary, mushrooms, cream cheese, and coriander chutney.

Prob would use about three eggs and then chop it in half and serve it in sandwiches.

hitler probably ate a lot of eggs fyi

only reason he was strong and crafty enough to conquer a continent

I am not supporting hitler btw just eggs

yum omelets.

many xposts --- tarragon & eggs are so good, that omelet sounds amazing cad

Thanks to this thread I went home last night and asked my wife if we could have omelettes for dinner, and we did. With red and green peppers, onions, mushroom, avocado and goat cheese. Damn, were they good.

im making them tonight for my son and i. mmmm.

xxp Sorry, egg yolks are disgusting unless they're all mixed up with the whites.

my favorite omelettes have lots of fresh vegetables that are cooked well and not too greasy, and some goat cheese or feta to hold it all together.

however, there's something really comforting about a regular ol' cheese omelette with kraft slices, eaten at a diner at 3am.

I always remember Keith Floyd making omelettes in france that were as simple as could be, just beaten eggs cooked quickly, scattered with ceps marinatedin garlic, folded, then put on a plate.

the one-egg french omelette is a thing of beautiful simplicity, but ultimately i'm a fatass american and i like multiple eggs and fillings.

I thought a one-egg omelette was just... an egg.

Beautiful, thin one-egg omelette filled with chopped scallions, cream cheese and flakes of hot-smoked salmon.

aw yeh

Just keep thinking about the episode of Dexter's Laboratory where he's set up a teach yourself french recording that gets stuck in the groove & subsequently can only say 'omelette du fromage'.

Bet somebody already said that.

Also that I'm a bit partial to the odd omelette, it was probably the first thing I learned to cook. Pretty easy, though I really need to work out how to perfect them & stop the mix sticking to the pan. Keep getting scrambled omelettes with this pan.

- get a new pan and/or
- use more butter

Life's too short to use anything but a nonstick skillet for omelettes and fried eggs.

^^

Life's never too short for the taste of egg cooked with just the right amount of butter in a good pan rendered unsticky by proper seasoning.

i find the best nonstick pans to use for omelettes are the cheapy ones.

save your $80 nonstick for delicate fish imo

The idea that any pan other than a cast-iron skillet could ever become "seasoned" is a fucking lie that everyone unthinkingly retells.

You CAN get eggs not to stick in, say, a stainless steel pan, but it's more about amount of butter/oil and temperature rather than some imaginary coating of stardust particles. Your pan wasn't seasoned, you just figured out how to cook with it.

I find if I cook eggs in my cast-iron skillet it causes a residual sulfurous odour to cling to the real, actual seasoning. I don't use non-stick because I have a gas stove so blindingly hot I would practically be hotknifing aerosolized teflon. Stainless steel works fine, but it's gonna be a greasy omelette (fine with me).

what exactly would be the advantage of using a 'good pan rendered unsticky by proper seasoning'?

getting a good sear on yr eggs?

I don't use non-stick because I have a gas stove so blindingly hot I would practically be hotknifing aerosolized teflon.

Oh come on, the whole point of gas cooktops is that there are a million flame settings between "OFF" and "NUCLEAR". If you're hotknifing aerosolized teflon, you're doing it wrong.

My stove is so old it's also quite literally a central heating system. Not a particularly subtle appliance.

adding a drop of oil to a non-stick pan after you've washed it does extend its life. i don't know if that counts as seasoning or not.

I follow Bourdain's advice with my nonstick -- never let soap touch it, period. Hot water and wiping it out with a dish towel are all it needs.

i am pretty good at these actually--make them neat and unbroken maybe 4 out of 5 times. when i'm cooking for myself though i usually just make "scrambles", because there's less pressure.

QFT.

Scrambles should be made in sweatpants and a ripped t-shirt because really, I'm not out to impress anyone today.

Also, omelettes tastes better if you make them while wearing an ascot. True story.

for all you troubled omelette makers.
http://www.williams-sonoma.com/products/nordic-ware-rolled-omelette-pan/

stickin to the middle, outside of the pan uncooked, the worst

sounds like a pan problem, not enough heat retention imho

i'da said conductivity but i mean i may be expressing in my limited physics speak the same concept in cooking terms

yeah, we're talking about the same thing but the issue is the pan is too conductive

https://www.washingtonpost.com/business/economy/meet-marriotts-longest-standing-employee-a-79-year-old-omelet-maker/2017/05/26/0937b612-4190-11e7-adba-394ee67a7582_story.html?utm_term=.3c6ed31cfaac&tid=sm_tw

“To be honest with you, I’m not really an omelet person,” Exum says after work one day.

Can't believe the WaPo misspelled omlet.

http://www.washingtonpost.com/wp-dyn/content/article/2007/09/04/AR2007090400411.html

Exum, who makes omelets for himself and his wife at home, has an at-work favorite and an at-home special. "My favorite omelet at work starts with Egg Beaters, because they have more protein than the egg whites but less cholesterol and fat than regular eggs," he says. "I add in mushrooms, tomato and turkey. No cheese. If you put cheese in it, you're putting the cholesterol right back into it."

At home he uses regular eggs and chooses spinach as his preferred add-in. "I have a good appetite on Saturdays, so I usually put four eggs in mine," Exum says. "I use lots of spinach, mushrooms and tomatoes. I don't like salt that much, so I put a pinch of salt substitute and a pinch of pepper in my eggs at home."

“So many people have heard about him, and they are always stopping to say hello,” said Mohammed Kamalzadh, 64, who fills in for Exum. “They’ll say to me, ‘Are you Mr. Cecil?’ ”

He usually says no, but at times, he can’t help himself: “I don’t like to lie, but sometimes I say yes,” Kamalzadh said. “People get so happy to meet someone who’s worked here for so many years.”

lol busted

and they say people never change

I was ok until the salt substitute