Omlet

3 eggs, baby broccoli, mushrooms, sliced jalapenos, feta cheese

Ohmlet: copper, carbon, various dielectrics

throw yr hands up if you can flip a 'let w/o a spatula

I cannot, also I don't own a spatula so I got some sad 'lets

some sad 'let 'lets

Omlet: satori, rehydrated prajna, free-range bodhi. Cruelty-free toast and jam on the side.

romcomlet: tom hanks, julia roberts, a dog

Vomlet: eggs, vomit.

http://en.wikipedia.org/wiki/Eggs_and_brains

In the American Midwest the names are reversed and it is called Brains and Eggs.

I love making omlets for mr Veg but I don't like eating them. Ever since I learned the Julia Child method I've been in love with omlet cooking. Just not omlet eating.

SOmeone should do promlet, I never went to prom so I'm not qualified.

chunklet

the only thing i hate more than the spelling of omelette in this thread title is the humor in this thread

wtf is 'omelette' sounds franch

omelet

omlit

3 eggs, 1 pinch herbes de provence, 2 oz. shredded William Gass novel

i just started making my omelets a la thomas keller

cast iron warmed over very low heat,

2 whole eggs 1 egg white in blender
.25 t salt
t fresh rosemary minced

on very low heat for 5-7 minutes, flip once and grate a little parm into the middle, fold and eat

momlet: fetilized eggs

omulet: good luck omelet

Romlet: made from a few of his wife's Cadillacs

ahhmlet: a very satisfying omlet
ummmlet: a spurious omlet
dotcomlet: a omlet you can electronic mail
ethanfromelet: a 1993 omlet starring Laim Nelson

what is julia child method

my omelettes always look very british but generally i can live with that

OI MLETS

An overcooked omelette is a terrible thing.

Julia Omelette

https://www.youtube.com/watch?v=LWmvfUKwBrg&feature=youtube_gdata_player

the only thing i hate more than the spelling of omelette in this thread title is the humor in this thread

― J0rdan S., Monday, March 5, 2012 10:17 AM (3 hours ago) Bookmark Flag Post Permalink

^^

Well, the spelling thing, mainly.

Dont think Ive ever seen it spelled "omlet" in fact. It looks so jarring.

That's how Amricans spell omlet (also omlit) so its the best way

Umlaut - two dots

i like seeing it spelled omlet
it makes me giggle

"omlit"

I have seriously never seen it spelled that way. Ugh.

If I'm making them at home I generally do 1 egg and 2-3 egg whites, cheese of some variety, onions, and mushrooms.

4 eggs siracha eat it out of the pan

I feel like I should accept the unspoken challenge of finding at least one legitimate instance of 'omlit'. I also sadly feel like it may not be too much of a challenge?

That's how Amricans spell omlet (also omlit) so its the best way

no.

^^

i have never seen it spelled that way. stop shitting all over americans; americans find it really tiresome.

I am an American, and I was joking. Jeez. You Americans are so uptight.

sorry for the outburst, wasn't attacking you in particular.

*turns bottle of meds upside down* *tumbleweed comes out*

again, sorry. i will not be a troll on a breakfast food thread.

Somehow I could not find it in my heart to strongly resent the imputation of my spelling it "omlet" because I am American. I am old and tired today and would like to save my precious outrage for other matters.

don't eat omelettes, stop shitting

4 eggs siracha eat it out of the pan

― puff puff post (uh oh I'm having a fantasy), Sunday, March 4, 2012 7:41 PM (18 minutes ago) Bookmark Flag Post Permalink

wrong thread I scramble the fuck out of this

We should probably all step away for a little while. Cool off, take a breath, and enjoy a refreshing omlit.

I am overjoyed how much fun my misspelling had cause.

Obviously I have trouble with grammar as well.

too many aigs in your omelittes
2 is more than enough

I do 3 eggs on weekends, 2 eggs if I make one during the week.

I presume one egg is just right, if two are more than enough.

LL OTM. If I were using all whole eggs it would be 2.

what happens to the extra yolks??

My for-real omelette method: three egg whites into a super-hot pan, then turned on low heat and slow cooked. No flipping!

LL i appreciate your joke

You can buy cartons of whites, tanuki. They're more expensive than just buying whole eggs, but on the upside, they're pasteurized, so you can safely use them in smoothies and what have you.

do omlet fans believe there should be any browning on the bottom of omlet, or should they be perfectly yellow? also: fluffy and bubbly, or uniform, dense, and crêpey?

micropoll:

a little browning, bubbly and light
a little browning, uniform and crêpey
perfectly yellow, bubbly and light
perfectly yellow, uniform and crêpey

Pybl

A little browning, bubbly and light, barely done, avoid crispness at the edges if possible.

One of the ladies working the morning shift at the Ole Miss student union (before the university sold their soul to Aramark) was an omelette genius.

pyuc for me – i like it bubble-free and kind of dense, all the better to wrap veggies in. max delic. w barely steamed asparagus, romano, and white pepper.

a little browning, uniform and crêpey
puffy is gross

sorry

pyuc if I had to eat one. I hate the taste of browned egg

I heart creepy omlits.

pybl--the cheese I'm going to melt in it will add the mouth feel that the whipped/airy egg structure is not providing. Don't like crepey that much, on a sliding scale (although c'mon, eggs with tasty things in them, who's going to say no to that at all?).

In The Autobiography of Alice B. Toklas, Gertrude Stein noted that her live-in cook admired Picasso, and whenever he stayed late visiting and she requested a light midnight meal for her guest, the cook would make him a souffle. Otoh, if it were Hemigway, she'd just make an omelette.

perfectly yellow, bubbly and light

I had an omlet on saturday and an omlet on sunday

I love it with TONS OF CHEESE. lol

I knew that spelling looked familiar...

http://www.omlet.co.uk/

They seem to have cornered the market in innocent drinks style hen-house marketing: the "eglu" coop etc, "beehaus" for keeping bees. Four hundred quid for a plastic chicken roost.

I have scarmbled egg whits almost every morning. I love omlets, but I get myself into trouble when I make them for myself (overloading on the hamb, chese, etc.).

I really don't like overcooked eggs. But worse still are omlets that are not fully cooked. Usually I just stick with scrambled eggs (preferred additives: some kind of dairy before whisking the eggs, then cheese, mushrooms, and ham) since they are harder to foul up.

This morning: green onions, spinach, tomato, and feta, folded and flipped in the pan. I keep meaning to try a homlet Julia style.

When the Julia style works, I want to run outside and tell everyone.

I remember reading in Marc Bitman that Thomas Keller had some special way of making scrambled eggs where you heated them on like REALLY low heat for a REALLY long time, but my few tries at this have been unsuccessful. Maybe you need a very precise stove?

that sounds annoying as hell
hot & fast is how I like my scrambied eggs

Proteins tend to become tough and rubbery when subjected to high heat. This applies to the albumen of eggs, too. A suggestion to cook scrambled eggs at very low heat means the chef wants the result to be extremely soft and tender. There's nothing inherently good about this texture. It's a matter of preference.

I do scrambled eggs low and slow. Probably not as low and slow as Mark Bitman and Thomas Keller, though.

I basically make mine like the Julia omlet, and just move the eggs around with a spatula til the runny part's gone.

pour acks in a hot pan, reduce & cook over low heat covered until they get solid on top. not too brown on the bottom. put cheese and things and fold. asparagus & chevre is nice. also good to make a muck of cooked tomatoes & onions and garlics and basils and like and put that.

very delicious but punishingly rich omelet filling/sauce: sautee mushrooms, add some whole milk when they get juicy, reduce til saucy and fatty, add a splash of soy sauce.

om(e)let: mushrooms, goat cheese, fresh green onions. omgdelicious

plain yogurt, fines herbes

feel inspired by goat cheese and green onions omlet, will try tomorrow

OK so I just had the weirdest mindfuck of a memory and my mind is sort of blown right now.

Yes, it involves omelets.

Has anyone ever had a jam omelet? When I was a kid my dad (a chef originating from Germany) used to make them for me all the time and I LOVED them but I swear I haven't thought about it for at least 20 years. Basically it's a plain omelet spread with jam on the inside and the sprinkled with sugar. He used to roll mine up and slice them so they looked like pinwheels.

I looked it up an it turns out I'm not crazy!! It's a thing. One that some websites seem to suggest came from Germany.

http://lightheartedlocavore.thedailymeal.com/2011/08/raspberry-jelly-omelet-recipe.html
http://queenofthecastlerecipes.blogspot.com/2009/08/heavenly-peach-jam-omelet.html

https://encrypted-tbn2.google.com/images?q=tbn:ANd9GcQgCak5cHMEsi_Pj0EwlkUB3EN-f-dZE6AdbkuqShKmzrI6ZSF-9g

i've had that once or twice at very traditional fancy hotel brunch, its basically a crepe made w egg instead of batter

Yep. I know it sounds weird but it's really good.

I'd make some this morning but I don't have any jam on hand.