how to make an omelette?

[RavenSpirit2k4]

Can someone tell me how? I've never made one before, other people always made them for me, but now there's no one around to do that anymore.

Heh, I figured this was an even better place to post this question than How To for obvious reasons.

 

[CharleyH]

Well, take 2 eggs, put them in a bowl, add a half ounce of water, beat well.

Prepare whatever you will put in them:

OPTIONS:
Grated swiss cheese, and slightly sautee'd mushrooms

Thinnly sliced brie and slightly cooked asparagus (use canned asparagus IF YOU MUST, but I don't recommend it)

Old Cheddar, just old cheddar or add sautee'd onion, green pepper, red pepper, pieces of ham or bacon should you be in the mood for a western.

Put the vegetables to the side.

Butter in a pan, though margarine doesn't burn, so thats an option. My theory is there is never enough butter. Heat on high until melted, then turn down to medium.

I'd use a small pan until you get used to flipping them. If you dont have one, well, you'll have to get used to flipping them. Some people don't flip them, but yuk, I don't like slimy eggs.

Cook until the egg looks gelled. It will still be wet in centre. FLIP.
Sprinkle the cheese and veggie stuff on one Half, then immediately fold the other half over.

Cook for about 40 seconds, then flip the whole thing onto the other side, and cook until the cheese is melted.

Voila, Omelette.

Hope this helps.

 

[RavenSpirit2k4]

Thanks!

 

[oggbashan]

For recipe see above.

For three years I had Spanish Omelette for breakfast:

Make an omelette, chuck in anything left over from yesterday such as potato, cabbage, chopped pieces of meat. add olives to taste, sprinkle with paprika and cook in olive oil.

I got fat.

Og

 

[Rumple Foreskin]

Can someone tell me how? I've never made one before, other people always made them for me, but now there's no one around to do that anymore.

Heh, I figured this was an even better place to post this question than How To for obvious reasons.

You can always try the old reliable, "Hey there, you good looking thang. You're sure one fluffy little number."

But seriously folks, the trick is the beating or even whipping the eggs (not the shells, just the inside stuff). You can add a little water, as CharleyH suggested, or say "Damn the cholesteral," and use milk. Some folks add bread crumbs to the mix.

Pour the mess into a skillet (smal for two eggs, etc.) wait until it's almost done, then add whatever you like (cheese, meat, veggies) to one side, flip the other side over on top of it, turn the whole mess once (optional) and you shuld either have a great omelett or one hell of a mess in the kitchen, maybe both.

Rumple Foreskin

 

[Guest]

For three years I had Spanish Omelette for breakfast

Why three years? Why did you stop? What did you switch to?

Perdita

 

[ABSTRUSE]

I really want a cheese omelette now, with mushrooms and bacon.

 

[Svenskaflicka]

I really want a cheese omelette now, with mushrooms and bacon.

Don't say things like that to a person who hasn't had dinner yet!

 

[RavenSpirit2k4]

I'd like mine with onions, peppers and bacon.

 

[matriarch]

Don't say things like that to a person who hasn't had dinner yet!

DARN IT PEOPLE!!!
Stop talking about food. Its gone 11 at night here, and my stomach is in revolt, wanting input. Its way too late, I'll have indigestion all night.

Have some mercy. PLEASSSSSEEEEE !!

Mat

 

[Clare Quilty]

My preference is for an omelet made with four egg whites but only half of one yolk--just enough to give it some colour. I add neither water nor milk.

Whisk until the eggs are frothy and of uniform colour and consistency. This takes all of about 20 seconds. You'll want to do this by hand. Any sort of blender, in my experience, destroys the texture of the eggs. I generally mix cayenne pepper, freshly ground black pepper, garlic powder, a little grated parmesan & romano cheeses and a little saffron (for colour) at this point.

In my opinion, the pan in which one cooks an omelet contributes to the end product. My pan of choice is my massive 12" stainless steel fry pan--I'd hazard that it weighs about 13 pounds, including the domed glass top. It has a very thick copper bottom and conducts heat evenly across the surface of the pan. (FYI, it's from the Martha Stewart collection of crap at Kmart. It was originally a $35 pan with the glass lid costing another $12. However, I got it for a song when Kmart was on the verge of going under and Martha's criminal inclinations were just coming to light)

You'll want to fully preheat your pan at a very low heat, to allow for even heating. My preference for cooking oil is extra virgin olive oil. I buy it in the big "Godfatheresque" gallon cans. I would never advise anyone to use a non-stick fry pan. Teflon coated pans out-gas poisonous fumes!

What you'll put in your omelet is left to your tastes. As for me, I prefer broccoli or spinach, chopped sun-dried tomatoes, feta and/or sharp cheddar cheese, sautéed onions and thinly sliced grilled chicken breast (this has to be un-kosher). I usually add whatever contents to the omelet after about 30 seconds with the top on. Because I whisk the eggs, the omelet actually rises and is quite fluffy. At this point, I generally fold the omelet over, turn off the heat and let the omelet continue to cook for another 30 seconds or so. (I hate runny eggs).

Finally, I present the omelet with sprinkle of fresh parsley. Sometimes, depending on my mood, I'll deglaze the pan with a little balsamic vinegar, reduce and pour over the spinach inside the omelet. Oh yeah, if I do use spinach, it goes in right before I flip the omelet and remove from the pan. I like spinach that is just wilted, not cooked to mush.

 

[Svenskaflicka]

They're evil, ruthless people, matriarch. EVIL, I tell ya!!!

 

[RavenSpirit2k4]

Now I'm starving.

 

[Clare Quilty]

They're evil, ruthless people, matriarch. EVIL, I tell ya!!!

Don't you Europeans eat diner at like 22:00? Or is that just in the Latin bits of Europe?

 

[Guest]

Quilty, I just knew you'd make my mouth water. Only a half yolk to four whites, eh? I'd have to taste it to believe it.

Now why didn't I think of going to Kmart when Martha was arrested? P.

 

[Guest]

Martin's Dragon Fyre Omelet

Crack two eggs in a bowl, whip in a half cup of milk. Pour into a hot skillet. turn heat to med-low. When mix is half cooked add in a third of a cup of HOT spicey chili, some shredded pepper jack cheese and and a handfull of fresh diced peppers. Add this to ONE half of the omlet only. cover until egg is completely cooked. Fold omelet over in skillet and sprinkle with more pepper jack. Slide it on a plate and let the regrets wait til tomorrow.

 

[SlickTony]

My recipe is basically the same as Charley's, except I use three eggs. Actually, I got it from Jeff Smith, the Frugal Gourmet, who died recently. I know he settled out of court with some guys who accused him of sexually abusing them when they were kids, but damn, he had some good recipes. And look at it this way: Adolf Hitler is unversally hated, but lots of people drive VWs.

 

[Guest]

Tony, that is one of the funniest posts ever from you.

Perdita

 

[Clare Quilty]

Now why didn't I think of going to Kmart when Martha was arrested? P.

I do this whenever a pitch-person blunders into a scandal. Oddly, this often involves a Kmart celebrity endorser. I cleaned up on golf accessories when old Fuzzy Zoeller stuck his foot in his mouth. They were practically giving his stuff away.

 

[Lisa Denton]

Pillsbury doughboy omelette, directions, burn till dead.

 

[CharleyH]

It has a very thick copper bottom and conducts heat evenly across the surface of the pan.

I think I suddenly dream of cooking with Claire.

 

[Guest]

Lisa, you are the coolest sicko I know. P.

 

[Guest]

Fuzzy Zoeller?

Quilty: You need to start a listserv and just post everything you know. Sign me up. P.

 

[Clare Quilty]

oops--apparently we can't delete erroneous posts.

 

[Lisa Denton]

Lisa, you are the coolest sicko I know. P.

I feel honored!! Seriously!! Let me make ya an omelette?