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MrMeltedCrayon's avatar

How does the collective go about making omelettes?

Asked by MrMeltedCrayon (2804points) March 9th, 2009

I was recently hired by a fairly swanky restaurant to prepare egg dishes to order for the guests that visit the buffet. During the week, this means scrambled eggs (easy enough), and during the weekend it means omelettes. Now, I have never made an omelette before (successfully, anyway). Though my boss has said he will show me how in a crash course before my first shift, I think I’d be a lot more comfortable if I practiced before hand. Having to quickly cook and shovel out omelettes under the penetrating gaze of a horde of quests is probably stressful enough when you know what you’re doing; having only a half hour of experience probably wouldn’t be too great.

So, I’d like to practice over the next few days! How do you guys cook omelettes? Anything I should know? Any hints? Tips? Are their any absolute and utterly unbendable laws of omelette making I should take to heart?

Thanks in advance!

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18 Answers

ninjacolin's avatar

they imagine it simultaneously along with millions of other thoughts and memories all at the same time. they’re flying in space ships and invading planets and assimilating innocents the universe over all while having a nice cup of tea and surfing the waves in jupiter. i mean, is it really that bad to be a borg?

oh wait.. you meant the fluther collective. i don’t make omlettes, myself..

wundayatta's avatar

First, you break some eggs…..
At least, everyone says you can’t make an omelette without doing that.

AlfredaPrufrock's avatar

the right size pan is important.

adreamofautumn's avatar

I whisk together the eggs and some milk, pour them in a pan and let them start cooking, when they are getting fairly cooked on the bottom I put my fillings on top and fold the whole thing in half, eventually flipping it over. I throw the cheese on top just before it comes off the stove. Good luck!

Likeradar's avatar

@adreamofautumn how do you get the eggs on the inside part not runny and undercooked? my omelettes always turn into scrambled eggs with stuff in them

skfinkel's avatar

I have an omelet pan, to start with, which allows you to gently life up the eggs as they cook, and roll the pan so the uncooked eggs seep down below the cooked part.

But before that, my big secret is a small splash of water in the raw eggs as you whip them up. It makes them extra light. This is from Julia Child, by the way, it’s what she used to do.

Other than that, and adding some salt and pepper, and whatever else you put inside, I would always use butter, and not whatever oil most places use.

Your omelet will be delish.

adreamofautumn's avatar

@Likeradar I don’t know. I just flip them over from time to time once it’s been folded in half until the whole thing cooks.

aprilsimnel's avatar

@skfinkel – Water, eh? I will try that tomor… later on this morning.

bigbanana's avatar

I can tell you that my mother always added a dash of water to the eggs which she learned from the french and well, when it comes to food they do know their way around the kitchen…

madcapper's avatar

I use a skillet and whisk three eggs and pour them fairly thinly. After that u can use the spatula to “scrape” the excess off to the sides so it cooks as well. This makes a very flat egg “rectangle” fill it with whatever you want and tri-fold it and they are damn good if I do say so myself.

Harp's avatar

A teflon pan is an absolute must. The pan should be hot before adding the egg (very hot if you want the omelet to be moist inside, less hot if you want it more cooked). The pan shouldn’t be buttered until just before the eggs are added, so that the butter doesn’t burn.

Add the eggs and immediately begin stirring. For that first 15 seconds or so, you want to be constantly scraping the cooked egg away form the sides and bottom of the pan and allowing the liquid egg to take its place. But you want to stop this at the point when there isn’t enough liquid egg to fill the gaps anymore. At this point, just quickly smooth the upper side of the omelet and add your fillings (place them on the half of the omelet away form the pan’s handle) while the bottom finishes cooking. The whole process takes only about 2 minutes if the pan is hot enough. Even if there’s a little moist-looking egg at this point, it’ll continue to cook inside once it’s folded

To fold the omelet, loosen the edges all around and tilt the pan toward the plate while using your spatula to flip the half nearest the pan’s handle over the filled half. Keep tilting the pan over to roll the omelette out onto the plate. Spread a dab of butter over the top to give it a bit of shine.

The surface of the omelet should be smooth and starting to show a hint of browning. If there are lots of creases, you should have stopped stirring the egg sooner. If it’s too pale, your pan isn’t hot enough; too brown, too hot.

Bagardbilla's avatar

My girls and I have a Sat am ritual of Omlett and Parathas. I do it just like how my parents did it. Fork blend eggs with a few drops of water, add finely chopped onions, wild mint (chopped), sea salt, a dash of ground red pepper, and one chopped green pepper (desired hotness). Fork blend all together again and put in “ghee“ed pan (not buttered). Pour it thin like crapes, when fully cooked on one side place cheese in middle and fold in half. If w/o cheese then flip over for a minute or so and serve folded.

MrMeltedCrayon's avatar

Thanks! You guys are the best.

cwilbur's avatar

I don’t make omelets anymore because I was so spoiled by the kitchen in my fraternity house, which had a huge cast-iron grill. If I ever find a kerjillion dollars, I’m going to have one installed in my kitchen. You might be able to substitute a Teflon grill, but then you need to use rubber or silicone cooking implements, and it won’t last long under frequent use.

Heat the grill, and butter it (because, being a restaurant kitchen, you have a saucepan of melted butter and a brush handy). Whisk the eggs together, and pour them out onto the grill in a rough oval. Put the cheese down the center of the oval, and cover it with the other fillings. Once the egg is mostly set, flip the right wing of the oval over the fillings, and then flip the left wing of the oval over the rest of the omelet, so you have a tube. Let it cook that way a few moments more, and then serve it.

gailcalled's avatar

I was taught that you add the butter first, it bubbles up and then stops; then you add the eggs and follow all the good instructions above. Keep your omelette pan only for omelettes.

jsc3791's avatar

Have you ever tried the Ziploc Omelette ?

It sounded like a pretty neat idea but then I heard some stories about it being possibly toxic, due to heating the bag up.

Anyone ever tried them?

La_chica_gomela's avatar

One trick I always see used in restaurants and hotels to avoid breaking the omelette is using copious amounts of oil (or whatever you’ll be using to grease the pan). It’s the most important thing you can do to keep the eggs from sticking to the pan which can ruin the entire omelette.

catfish182's avatar

I have not had one since i was in the army some time ago but i can say we would take a small skillet with a spoonful of butter and allow that to grease the pan. 2 eggs with a little milk and we would put the cheese in with the eggs. mix it up and pour. once cooking we added ingredients or just more cheese. worked out well for us.

Good luck!

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