Do you cook omelettes, omelets, or not?

I made omelettes all last year in camp. Here's the secret :

Have your pan at one point above the medium setting. Let it get pretty warm but not too hot. Spray Canola in it (or spread butter around). Wait a minute or so then sprinkle a drop or two of water in the pan. When the water sizzles, the pan is ready. This is so important. You want your pan hot and your butter sizzling!. Now, pour in your eggs. Let them sit for a couple or a few minutes till it solidifies a bit, then shake the bottom so it loosens. Point the handle the end is facing you and put toppings on the left half of the pan. Let it all cook a little bit more, shake shake shake (lightly) to keep the bottom loose. Then when the eggs are congealed, cooked... get your plate in your left hand, lift the pan and slide the left half of the omelette onto the plate and then flip the right side over on top of it.

Voila.

And the secret to fluffy scrambleds is to beat the dickens out of the eggs and add a bit of cold water (1 tsp or so). Beat again. Pour into the same pan (heated, sprayed) as above. I push the outer edges into the centre over and over and tilt the pan so the runny eggs hit the metal and within several minutes your scrambleds are done.

Fluffy, fluffy, fluffy.

water in the egg is the key, as a kid it was always milk in eggs, but they actually make the egg heavier when cooked

I use a half egg shell of water, but then I usually use medium eggs. Will play with this.
Make scrambled the same way as Mame.
Will try as she says re omelet..

Totally agree about the milk.

I dunno, looks ok to me, but the sides aren't any two inches high. Will have to study the matter. Back after a little research.

That's more water than I'm used to but I'll try that. May be much lighter.

I'll see if I can get the dude here. He makes an omelet for us every weekend. No flipping or at least I think none. Me, I make fritattas (fritattae?).

Yeh, it's an omelette pan. Mine's green, as it happens.


That was back when I had a few dollars lying around. One of my best ever pans was a Belgian saucepan of enamelled cast iron that I got at a thrift . It didn't make the trip, after about twenty years use by me, may it rest well in someone else's kitchen.

I like those too, Jes. Plus I like eggs thrown together in an asian based recipe (far as I know) in a glass pie plate, which I butter to start with as a kind of rite of passage. You might try good margerin'ing.

Take, say, maybe six eggs and a bunch of half egg shells of water. Beat. Add stuff. The original recipe probably had sesame oil. That was long ago. I add some olive oil, some slivered scallions, perhaps some olives or water canned artichoke bits, or sun dried tomatoes, garlic, previously sauteed-to-sweet onions, cooked sausage? shrimp? bacon? leftover cheese fragments? none of those?, chopped celery or fennel, whatever... one could go in the water chestnuts/bamboo shoots direction. Or toward good mushrooms. I might try it with my now secured jar of caramelized onions.

Bake until done. I'm guessing 375 for 35 minutes, then check it. 45 rings a bell, but I'm not sure.

Essentially a quiche sans crust.

Ours tend to be the repository for whatever looks good in the fridge. This weekend it was leftover assorted vegetables, some onion I had charred on the gas stove and some cheese to kinda link it all together. Oh and tomatoes. Good and easy. I think it was about 30 mins all together, at the magic number, 350, but keep in mind this is being made with Egg Beaters so it's less rich and may cook faster as a result.