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Do you cook omelettes, omelets, or not?

 
 
Reply Mon 16 Feb, 2009 04:46 pm
Ms Eggy Picky here has finally ventured into omelet land, and I've stopped for a while at not-just-right. Turns out there is a good Bitten Blog column by Emily Weinstein, who is presently teaching herself to cook - with attendent column responses - very useful, including lots of acerbic snottery, helpful bits, and several videos, including Julia Child as herself, 90 responses as I type.

Here's the link, which will say 'comments', but has the original Weinstein piece as well -
http://bitten.blogs.nytimes.com/2009/02/13/its-in-the-wrist-mastering-the-omelett/#comments


As a teaser, I'll embed Julia Child on omelettes on youtube -



Hmmm, not working - will try again. Oops, sorry, it was just slow to load.
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Type: Discussion • Score: 4 • Views: 2,764 • Replies: 29
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mismi
 
  1  
Reply Mon 16 Feb, 2009 04:49 pm
@ossobuco,
It's working Osso...can see where that omelette may be better than some I have had...folks have a tendency to scorch the eggs and that ruins it for me.

love the "lightly coagulated egg" phrase...yummmm
DrewDad
 
  1  
Reply Mon 16 Feb, 2009 04:52 pm
I tried to make an omelet just Saturday, and thought I'd screwed up when I got the result at the beginning of your video.

I was not vigorous enough in my shaking, though....
0 Replies
 
ossobuco
 
  1  
Reply Mon 16 Feb, 2009 04:57 pm
@mismi,
Someone in the comments section called that one you don't like the american style omelet, if I understood that fellow correctly.
I'm weird on eggs that I consider that I'd rather starve (though of course not, but I'd better not be tested on it) than have runny eggs or eggs where I can see the egg white, but also don't mean by that that I want overcooked eggs. Thus I am a loss for explaining in cafes and my egg ordering is a crap shoot. I demand egg control!
ossobuco
 
  1  
Reply Mon 16 Feb, 2009 05:02 pm
@ossobuco,
I've only read about ten of the comments so far. Often the NYT comments get pretty interesting.
As far as that site, you probably have to register (no fee), which I did long ago, and has caused me no computer trouble over many years.
0 Replies
 
ehBeth
 
  2  
Reply Mon 16 Feb, 2009 05:02 pm
@ossobuco,
The poster, John Barry, describes how I do it. Apparently I learned the French way. Tbsp of water, hot hot hot pan, swirl, lift edges, fluffy results.
mismi
 
  1  
Reply Mon 16 Feb, 2009 05:02 pm
@ossobuco,
Making your own at home is a must then. There is definitely a fine line between runny and overdone. I want them to be tender - the rubbery kind is not worth the effort and the runny - well...don't think I need to elaborate. Wink
0 Replies
 
mismi
 
  1  
Reply Mon 16 Feb, 2009 05:05 pm
@ehBeth,
I think I learned watching the woman do it at my sis in laws country club...she took the eggs and stirred lightly in the middle with a spatula then flipped over one side and flipped onto a plate. seems to work about the same.
ossobuco
 
  1  
Reply Mon 16 Feb, 2009 05:07 pm
@ehBeth,
Have to check that, but it's somewhat how I do it, but I don't do any flipping. I don't flip pizza dough in the air either. Chicken little.

Clearly flipping practice is in order.
ehBeth
 
  1  
Reply Mon 16 Feb, 2009 05:09 pm
@ossobuco,
I don't flip omelets at all. Lift the edges, let the uncooked part run under the already cooked part to cook. Eventually slide onto plate and fold on the way. Anything more active makes the omelettes seem overworked to me.
mismi
 
  1  
Reply Mon 16 Feb, 2009 05:12 pm
@ossobuco,
Nah...just the way I saw it done...monkey see monkey do...

enough about eggs...still have the stomach flu...ugh
ossobuco
 
  1  
Reply Mon 16 Feb, 2009 05:13 pm
@mismi,
I watched them at that cafe I keep messing up the name of le pain quotidien (ehBeth knows, but I think there is one with a similar name), and it was more as you describe, mismi.
0 Replies
 
ossobuco
 
  1  
Reply Mon 16 Feb, 2009 05:22 pm
@ehBeth,
Ok, then I'm on my way, that's how I do it. Still, I plan to read all the comments..

I have a le Cruset pan that I use for omelets but it might be a crepe pan. NOT going to spring for another pan, or so I say today. Or, if I do, a cheapo one. But the pan size and number of eggs matters - given my present pan, maybe I should be doing only one egg at a time, or two mediums..
ossobuco
 
  1  
Reply Mon 16 Feb, 2009 05:23 pm
@mismi,
Oh, noooooooo.

Get better soon, mis.
mismi
 
  1  
Reply Mon 16 Feb, 2009 05:27 pm
@ossobuco,
Thanks Osso... hoping by in the morning all will be well.
0 Replies
 
ehBeth
 
  1  
Reply Mon 16 Feb, 2009 05:30 pm
@ossobuco,
Isn't a crepe pan sort of upside-down to what you need for an omelette?
ehBeth
 
  1  
Reply Mon 16 Feb, 2009 05:31 pm
@ossobuco,
oy! I found a real real real Le Creuset saucepan at a thrift shop a couple of months ago. Someone was selling the lid to it on E-Bay for about mmmm 8 x what I paid for the pan and lid.

Thank goodness someone didn't want to bother cleaning that Le Creuset.
0 Replies
 
Roberta
 
  1  
Reply Mon 16 Feb, 2009 05:33 pm
I've been making omelets for years. Fluffy sometimes. Sometimes not. Throw in stuff. Sometimes not. Salami and eggs. Tres good. Sometimes I have an omelet sandwich.

I'm doing everything wrong. Huh? C'est la vie.
ossobuco
 
  1  
Reply Mon 16 Feb, 2009 05:36 pm
@Roberta,
C'est la vie is true. I may play with omelet flips. I'm not going near twirling my hard earned pizza dough. I might if I had an expansive counter in front of me. And attendants to play catch.
0 Replies
 
djjd62
 
  1  
Reply Mon 16 Feb, 2009 05:39 pm
i like a pretty plain omelet, couple eggs, splash of water, whisk, hot pan let cook until almost set, sprinkle cheese of choice flip in half, slide on plate
0 Replies
 
 

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