The Perfect Ommelette
Discussion
So - how is it done?
I am a keen cook and create some lovely food, all be it simple. But, how to do a perfect ommelette?
So far looking at my wifes (poor) attempt I see that...
1) Heat a pan and place butter within
2) Whisk the eggs in a pot
3) Add the whisked eggs to the pan
4) Add your extras (mushrooms, onion, coriander, cheese whatever)
5) Wait for the edges to solidify and then look to turn it...
This is where it went wrong for her. It stuck to the pan and it broke. Was on ok meal taste wise, all be it a mess.
Whats your method?
(I have 3 eggs on standby as well as mushooms, cheese, bacon and onions...)
I am a keen cook and create some lovely food, all be it simple. But, how to do a perfect ommelette?
So far looking at my wifes (poor) attempt I see that...
1) Heat a pan and place butter within
2) Whisk the eggs in a pot
3) Add the whisked eggs to the pan
4) Add your extras (mushrooms, onion, coriander, cheese whatever)
5) Wait for the edges to solidify and then look to turn it...
This is where it went wrong for her. It stuck to the pan and it broke. Was on ok meal taste wise, all be it a mess.
Whats your method?
(I have 3 eggs on standby as well as mushooms, cheese, bacon and onions...)
I use a lid, by doing this you heat the top of it too. You then have a choice of not flipping it as the top side cooks just enough (then fold it on the plate), or if you do want to turn it you'll find it's a bit more 'together' and less likely to fall apart.
Edited by AlpineWhite on Saturday 27th November 08:20
Get the pan smoking hot and don't add butter/fat until you are ready to pour the eggs in. I literally have the egg mixture ready in one hand and the butter etc in the other hand and they are added one right after the other.
Once the eggs are in, keep the pan moving, stir the egg with a fork (I never use a spatula when I make omelettes) and pull the set edges in to the middle of the pan allowing the liquid to flow to the outer edges where they will set quicker. When it is about 75% set/cooked/done, I switch off the heat then add the ingredients.
I don't fold it in the pan as I find it easier to partially slide it onto the plate and use the pan itself to flop the omelette over on itself. As I don't like runny omelettes (there, I said it!), I stick it in the microwave for about 45 secs to finish cooking the eggs, melt cheese, and heat fillings.
Once the eggs are in, keep the pan moving, stir the egg with a fork (I never use a spatula when I make omelettes) and pull the set edges in to the middle of the pan allowing the liquid to flow to the outer edges where they will set quicker. When it is about 75% set/cooked/done, I switch off the heat then add the ingredients.
I don't fold it in the pan as I find it easier to partially slide it onto the plate and use the pan itself to flop the omelette over on itself. As I don't like runny omelettes (there, I said it!), I stick it in the microwave for about 45 secs to finish cooking the eggs, melt cheese, and heat fillings.
Edited by redtwin on Saturday 27th November 08:38
I get the pan and oil very hot, the turn it down to medium.
Whisk 3 eggs + tiny bit of milk + ground black pepper and add to the pan, pull the edges into the middle with a spatula and swill the pan around so that the runny mixture goes to the edges.
Add filling, I usually add cheese and smoked ham wait 30 secs
French fold
leave in pan for 30 secs ish, slide onto plate.
Whisk 3 eggs + tiny bit of milk + ground black pepper and add to the pan, pull the edges into the middle with a spatula and swill the pan around so that the runny mixture goes to the edges.
Add filling, I usually add cheese and smoked ham wait 30 secs
French fold
leave in pan for 30 secs ish, slide onto plate.
zakelwe said:
What they said.
Also, I always used to fold it in half on the plate, but now I fold it in 3, so both edges to the middle to make a flat sausage shape. It looks better and because it looks better it tastes better psycholigically speaking
Andy
Had a couple of Also, I always used to fold it in half on the plate, but now I fold it in 3, so both edges to the middle to make a flat sausage shape. It looks better and because it looks better it tastes better psycholigically speaking
Andy
and I can't work out the spatial practicalities of how to fold it into 3? Far edge folded into the centre, slide other side onto plate and flip when half out? Or fold both sides into the centre whilst in the pan and flip it out? Might go and experiment...Firstly, cook anything going into it like bacon or mushrooms and set them aside. Seperate the eggs and discard one egg white so if for example you started with four eggs, you now have three whites and four yolks. Season and add a small dab of English mustard (about an 8th of a teaspoon - you will barely taste it but it really livens up the flavour). Whisk the whites to the consistency of meringue and carefully fold in the yolks. You now have a very light, nearly set egg mixture which when poured into the pan will be an inch deep instead of a quarter inch or less. Heat pan and drop in lump of butter. Pour in egg mixture and then sprinkle any fillings on. Don't stir it aorund to much or you'll beat the air out of it. After a couple of minutes fold it in half and flip it over. After another minute serve it.
A bit of water or milk will help it get fluffy. Don't whisk it too much; a gentle mix with a fork is enough. Move it around in the pan, outside to in, then roll the pan to re-fill the edges. Then put in the filling in a strip (white crab meat is a favourite). Fold a third over in the pan, then fold the second third as you put it on the plate.
Greens on the side; Asparagus for crab.
Greens on the side; Asparagus for crab.
First off, choose your weapon.
My father swore by a 20cm cast iron pan, seasoned with mustard oil, especially reserved for omelettes - and crucially never washed - just scrubbed out with hot water.
As I now understand it, the Chinese have a term for the flavour that the cooking vessel itself imparts to the finished dish: 'wok breath'.
Two eggs, beaten, S&P, and a half-eggshell of water per every two eggs. Throw that into a smoking hot pan and muddle the edges, allowing any liquid egg to run underneath.
Purists leave it there, when the runny top is just 'wobbling' - it will continue to cook on a warmed plate if you fold it in half and serve.
Personally I can't stand runny egg, so I top my omelettes with Parmesan (in addition to 'whatever') and whack them under the grill.
My father swore by a 20cm cast iron pan, seasoned with mustard oil, especially reserved for omelettes - and crucially never washed - just scrubbed out with hot water.
As I now understand it, the Chinese have a term for the flavour that the cooking vessel itself imparts to the finished dish: 'wok breath'.
Two eggs, beaten, S&P, and a half-eggshell of water per every two eggs. Throw that into a smoking hot pan and muddle the edges, allowing any liquid egg to run underneath.
Purists leave it there, when the runny top is just 'wobbling' - it will continue to cook on a warmed plate if you fold it in half and serve.
Personally I can't stand runny egg, so I top my omelettes with Parmesan (in addition to 'whatever') and whack them under the grill.
Huntsman said:
I finish mine under the grill, they get all fluffed up!
Glad someone else does this, I wouldn't make an omlette now without finishing it this way, especially with a bit of nice cheese (mature cheddar, blue of some type or parmesan) grated across the top just before it goes under.Yum
I'm another that finishes it under the grill - approx the same time it's on the hob ( on high). Gives it a souffle effect
I fry ingredients in a butter/olive oil mix eg mushrooms, diced cooked potato on a medium hob setting - then add sliced ham pieces/grated cheese just as I'm cranking the heat up to high.
Then add the 2 or 3 egg lightly beaten mixture which has salt,pepper and small addition of water in it. ( If I need an egg white then I keep this aside for later..then there is the extra yolk for the omelette).
Stir lightly with a fork doing a figure of 8 movement to quickly cook the egg - then straight under the hot grill to finish
I fry ingredients in a butter/olive oil mix eg mushrooms, diced cooked potato on a medium hob setting - then add sliced ham pieces/grated cheese just as I'm cranking the heat up to high.
Then add the 2 or 3 egg lightly beaten mixture which has salt,pepper and small addition of water in it. ( If I need an egg white then I keep this aside for later..then there is the extra yolk for the omelette).
Stir lightly with a fork doing a figure of 8 movement to quickly cook the egg - then straight under the hot grill to finish
I had a three egger this morning after reading this thread.
Pan on, medium heat
Whisk eggs well in a bowl, season, add a splash of milk
A splash of olive oil in the hot pan with a small nob of butter
In with the egg mix, pulling the cooked outer to the centre allowing the raw egg to pool in the gaps
Just before it sets fully on top, turn off the gas and roll two sides towards the centre, rolling it on to the warm plate
I had it with a slice of toast with brown sauce. Very satisfying
I wish I could say I did it like this but then I'd be fibbing!
http://www.youtube.com/watch?v=QMK9QLfRmag
Pan on, medium heat
Whisk eggs well in a bowl, season, add a splash of milk
A splash of olive oil in the hot pan with a small nob of butter
In with the egg mix, pulling the cooked outer to the centre allowing the raw egg to pool in the gaps
Just before it sets fully on top, turn off the gas and roll two sides towards the centre, rolling it on to the warm plate
I had it with a slice of toast with brown sauce. Very satisfying
I wish I could say I did it like this but then I'd be fibbing!
http://www.youtube.com/watch?v=QMK9QLfRmag
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