Omelette

[oli collett]

I can never get omelettes cooked but fluffy.

Follow what Rubo has posted - it will work, I've done two this weekend that were fantastic

 

[Xordium]

As others have said:

Half butter half oil in the pan crank up the heat
3 eggs.
One the liquid on the outside starts to thicken tilt pan and pull that side in a fork to the centre.
Let the liquid fill the gap.
Keep doing that to all sides until no more liquid left.
Flip and serve onto a hot plate so it cooks on the plate.
Nom Nom.

 

[Tattysnuc]

I should stop reading these delicious threads - I'm starving now!

 

[physichull]

I flip it, but only after I have added the filling and folded it. It ensures even cooking on both sides.

 

[Freefaller]

The centre should be "baveuse" - nothing worse than over cooked omelette.

As someone said you shouldn't need to flip it.

I fry or prepare all my fillings (depending on what it is).

Then butter a pan, on med-high heat.
Pour the eggs in.
As they start to cook on the outside, pull the edges in and let the rest of the liquid fill the gaps.
As it starts to cook the new liquid, I dump all the ingredients in.
Then I "tap" the handle whilst tilting the pan to initiate a fold and then help it along to fold it.
I leave it for about 30s in the pan after turning the heat off.

You then have a nice baveuse omelette with oozing cheese (if you put cheese in it) or just a nice jelly like interior. Nom!"

 

[buchtis]

Put it in the over on 150 for about 10 minutes to do the top.

 

[FrenchTart]

Put it in the over on 150 for about 10 minutes to do the top.

That sounds like it would be horribly overcooked :s

 

[buchtis]

Put it in for less then? Unless you want to eat raw egg and get salmonella.

 

[Ahleckz]

Put it in for less then? Unless you want to eat raw egg and get salmonella.

Catching salmonella from eggs is incredibly rare, as the bacteria tends to live on the shell. It's almost impossible to catch it from the yolk unless you had dropped the shell into the egg and let it sit there for a while.

 

[Guerrilla]

Catching salmonella from eggs is incredibly rare, as the bacteria tends to live on the shell. It's almost impossible to catch it from the yolk unless you had dropped the shell into the egg and let it sit there for a while.

Plus, in this country at least, the vast majority of hens have been vaccinated against salmonella... That's what the little lion mark on the eggs means.

 

[FrenchTart]

Beaten to it but worrying about salmonella in this day and age is a little alarmist.

Might be a good idea to be more careful if you're eating a ton of raw battery farmed eggs I guess *shrug* but even then...

 

[Freefaller]

I've eaten raw eggs in several countries and haven't had any issues to date... apart from dying a few times, but that's normal right?

 

[FrenchTart]

I've eaten raw eggs in several countries and haven't had any issues to date... apart from dying a few times, but that's normal right?

Completely normal. I'd be worried if you hadn't

 

[One]

2 egg omelette for me. 2 rashers of bacon, remove the fat and slice into small squares. Fry them up, while they fry crack the eggs into a bowl, mix them up add salt pepper and a handful of grated cheese (any variety as long as it melts) and a dash of milk.
When the bacon is nice and crispy pour the egg mixture over the bacon give a stir to even out the bacon pieces then turn down the heat so the underside doesn't burn then cook to your preference.

Personally I don't like them runny, I like the bottom to get some bacon oil on it to go a little brown then I flip it for 10 seconds which solidifies the majority of the runny egg but doesn't completely dry it out. Then I fold it and put it on my plate and eat it.