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Hello to everyone. I imagine most of us are freezing.Does anyone have tips to share on making omelets at home? Mine always taste fine, but the appearance is hit and miss. Thanks!
Agree on practice and videos but I will share with you some of my tips.
First, I use eggbeaters, now that is not for everyone but it makes them perfectly. And my last tip is to put the ingredients in the pan first and let them cook then pour the eggs over it and eventually fold...may not be a classic one but that works for me. And again it depends on what your ingredients are.
Hello to everyone. I imagine most of us are freezing.Does anyone have tips to share on making omelets at home? Mine always taste fine, but the appearance is hit and miss. Thanks!
most classical omelettes look very bland. I dont make omelettes any more, the egg is over cooked and most times folks make them spongy. I know some folk that cook omelettes till its brown on the bottom...
I like very fast scrambled eggs, and if you watch Jac Pipen and Julia Childs
make omelettes, the scramble the egg in the pan, let it set and roll it out of the pan. The outside of the omelette is very smooth and bland looking.
I put a fresh tomato cooked salsa over my eggs.
I use diced breakfast meat(bacon, sausage, ham...ect cooked)opt.
diced tomatos
diced onion
any other diced veggies you like(mushrooms, peppers, potatos,)
diced jalepeno-serrano or red pepper flake to taste
salt, pepper, dash of garlic powder-cumin powder
fresh cilantro
saute onion in a pan, add tomato, veggies and spices...saute till tomatos become soft.
add 1/4 cup water and cilantro, and meat sitr untill heated, and spoon over eggs of your choice.
I use my small cast iron, I think 6" or so. I heat the pan first, add butter to coat the bottom. I only do 2 eggs beat with a splash of water, as 3 seem to be too much, and pour in the pan. Heat seems to be the biggest factor, not to low or eggs absorb the butter and if too high it will start to set the bottom too fast so you can't move the wet to cook all the way. When they start to thicken I use a spatula to pull the cooked toward the center and swirl the pan to distribute the wet around the outside edge. When the center puffs up, I will put a slit or two in the center to drain to the bottom. When the top is almost set, I put the filling in if using and let cook another minute or so without moving. I then loosen the edge to lift toward the center about 1/3 of the way(furthest side from the plate, then while tipping the pan toward a plate roll out. The seam 'usually' ends up on the bottom and I toss a few more toppings on top to finish.
The pan should be hot enough that when the egg mixture hits the pan, the sides should set immediately. Granny's right - push cooked portions from the edges toward the center with an inverted turner and tilt the pan.
(I was part of a crew that helped Howard Helmer [Guinness World Records “World’s Fastest Omelet Maker.”] hit his record 427 omelets years ago )
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Does anyone have tips to share on making omelets at home? Mine always taste fine, but the appearance is hit and miss. Thanks!
