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I'm cooking omelettes tomorrow night |
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#1 |
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Join Date: Mar 2011
Location: Here and some places
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I'm cooking omelettes tomorrow night
What's the best way? I have to make amends for the awful supper that was served up tonight
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#2 |
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Join Date: Jun 2007
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Start with an omelette pan - i.e one small enough to cook a two or three egg omelette so that it doesn't end up too thin.
Break 2-3 eggs in a cup and mix together lightly without overly beating them. Old French women use a knife to just 'cut' the eggs together. Season with salt and, if you like, pepper. Put the pan on a medium heat and when hot, add a large knob of butter. Wait until the butter starts to froth, swill it around so it covers the base of the pan and pour in the eggs. Leave for a few seconds then, taking at wooden spoon draw the egg from the outside of the pan towards the centre, tilting the pan to fill the trenches you create with liquid egg. After a minute or so, when you can still see wet egg on the top, either add your filling, or for a plain omelette, take a spatula and fold a third of the omelette over into the centre, then take to a warm plate and tilt the omelette out onto the plate, rolling it over so the last third folds over on top and you've got a sort of fat tube. |
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#3 |
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Join Date: Mar 2011
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I dont have any butter. Whats the best to use
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#4 |
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Join Date: Aug 2010
Location: Essex
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Similar to above though after adding filling I transfer to a grill to let the top cook and melt cheese
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#5 |
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Quote:
I dont have any butter. Whats the best to use
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#6 |
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Join Date: Mar 2006
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Quote:
It's this kind of attitude that will lead you to make substandard omelettes. You need butter.
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#7 |
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Join Date: Aug 2006
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Quote:
It's this kind of attitude that will lead you to make substandard omelettes. You need butter.
Quote:
Harsh but true.
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#8 |
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Join Date: Mar 2011
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Quote:
To make the perfect "classical" omelette I would agree. However, I suspect the OP just wants to make something simple and tasty. Last night I made a mushroom omelette and as i'm trying to lose a few pounds I used a tsp of olive oil instead of butter, and it was very nice.
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#9 |
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Join Date: Aug 2005
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Quote:
It's this kind of attitude that will lead you to make substandard omelettes. You need butter.
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#10 |
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Join Date: Feb 2010
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I only ever seem to make mushroom omlettes and I cook them the way my brother showed me.
Cook your chopped mushrooms in a tiny bit of oil (garlic oil is my fave for this) then chuck in the whisked up eggs. Cook it just till the bottom half or underneath of the omelette is set, then bung it under the grill to cook/brown the top half. It fluffs up nicely under the grill and depending on how you like it can develop a slight crust. Personally I like mine well cooked - none of this still runny french nonsense. If I wanted scrambled eggs I'd ask for em! |
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#11 |
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Join Date: May 2005
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I cook my omelettes in butter and oil (it stops the butter from burning). I also like to add a spoon of cream to the eggs before beating them (if I have any cream in the fridge, that is, which isn't very often). It makes the omelette more, well, creamy
![]() For my favourite omelette, first I fry diced left over roast potatoes, with some sliced mushrooms and peppers, then add the egg and, when it's nearly cooked, add ham and grated cheese. Yum! |
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#12 |
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Join Date: May 2011
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I love omelettes. One of the few things I can cook!
I use a little bit of oil, get the pan pretty hot, then beat 3 eggs in a bowl/jug and add a dash of milk, salt and pepper. I then pour this into the pan and add what filling I want (red peppers, ham and cooked potatoes are yum) then when the bottom is about done, pop under a medium grill so it fluffs up nicely and gets a slightly crisp top. Perfect! |
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#13 |
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Unsalted butter if you have it, apparently the salt content encourages it to burn at a lower temp.
I keep a block in the fridge for buttery frying
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#14 |
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Join Date: Aug 2010
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Quote:
Unsalted butter if you have it, apparently the salt content encourages it to burn at a lower temp.
I keep a block in the fridge for buttery frying ![]() You can make it yourself, gently heat butter still it melt, keep it melted over low heat (just below simmering) for around 20 minutes and impurities will either rise or sink, So skim off the scum from the top and then gently pure off the ghee leaving the sediment. It will keep in the fridge for a couple of months. |
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#15 |
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Join Date: Mar 2006
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Quote:
ghee is best if you can get it, its basically clarified butter so is less likely to burn.
You can make it yourself, gently heat butter still it melt, keep it melted over low heat (just below simmering) for around 20 minutes and impurities will either rise or sink, So skim off the scum from the top and then gently pure off the ghee leaving the sediment. It will keep in the fridge for a couple of months. |
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#16 |
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Join Date: Aug 2010
Posts: 2,786
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my ommlettes look more like pancakes. why is this?
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#17 |
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Join Date: Aug 2006
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Sounds like you may be using too big a pan?
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#18 |
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Join Date: Jun 2004
Location: Essex
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Omelettes are a great way of using up left-over cooked veg & potatoes. Toss in any herbs you like etc.
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#19 |
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Join Date: Mar 2000
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Best way to do omelettes is in a bag
Much healthier too, as its just eggs and your chosen filling, no butter. I use the pour and store bags I use for freezing my soups and stocks. Been doing omelettes this way for years. A fun video that demonstrates here; http://www.videojug.com/film/how-to-...ag-omelettes-4 |
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#20 |
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Forum Member
Join Date: Jul 2011
Posts: 222
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Quote:
Best way to do omelettes is in a bag
Much healthier too, as its just eggs and your chosen filling, no butter. I use the pour and store bags I use for freezing my soups and stocks. Been doing omelettes this way for years. A fun video that demonstrates here; http://www.videojug.com/film/how-to-...ag-omelettes-4
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