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.
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.
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....
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ossobuco
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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!
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.
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ehBeth
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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.
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.
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mismi
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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.
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.
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.
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ossobuco
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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..
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.
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Roberta
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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.
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.
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djjd62
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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
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