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OT - How come every time I cook an omelet it turns to ****?

  • Every time I cook an omelet, it ends up being scrambled eggs. It should be simple, right? Eggs, fillings, cheese, let it cook on one side, then flip. What the hell am I doing wrong? I've got a decent omelet pan so it's not the hardware. I blame BH 100% for omelet cooking suckiness. Need tRCMB's help on this one. What are some of the finer points on omelet cooking.

    This post was edited by Trevor Barnes on 2/26/2012 at 4:25 PM

    BH Spartan

  • Cook it as slow as possible.

    Also, don't add your fillings until the eggs are halfway done.

    This post was edited by jv03 on 2/25/2012 at 8:06 AM

    jv03

  • Have DavidsonNCCock check with his wife for recommendations on how to fix this.

    Vince of 231 ●

  • Vince of 231 said...

    Have DavidsonNCCock check with his wife for recommendations on how to fix this.

    Will she put tomatoes in the omelette

    jv03

  • Your pan isn't the right temp

    signature image signature image signature image

    Snake Plissken

  • Are they sticking to the pan? I just use a small nonstick pan and spray with cooking spray. If not maybe you aren't letting them cook enough before flipping the first time?
    I don't add fillings until the eggs have been flipped; then add fillings and fold.

    This post was edited by speedbump on 2/25/2012 at 8:16 AM

    speedbump

  • jv03 said...

    Cook it as slow as possible.

    Also, don't add your fillings until the eggs are halfway done.

    exactly...and don't flip until its cooked

    Angelo Pappas

  • jv03 said...

    Cook it as slow as possible.

    Also, don't add your fillings until the eggs are halfway done.

    This. And don't overload it.

    signature image

    I think of a hero as someone who understands the degree of responsibility that comes with his freedom. -Bob Dylan

    Geoff71

  • jv03 said...

    Cook it as slow as possible.

    Also, don't add your fillings until the eggs are halfway done.

    I do just the opposite...cook the fillings in the pan first and then pour the egg mixture in. Probably not considered a true omelet, but it works every time.

    Join Date: 06-12-2001 RCMB vBull #32 # Total Posts: 35,866

    Floyd Robertson

  • Psst.

    attachment

    spartanMF ●

  • I just watched the old Good Eats episode on perfect omelets last night.

    http://www.youtube.com/watch?v=F5p5XHb_97s

    http://www.youtube.com/watch?v=741_xfb1xZs

    http://www.youtube.com/watch?v=HC4zO5zLgj4

    Watch in order.

    Playsignature image

    mpcoan ●

  • Well, technically, everything you eat should turn to shit eventually. If not there's something seriously wrong with you.

    ROtown Sparty

  • BH Spartan said...

    Every time I cook an omelet, it ends up being scrambled eggs. It should be simple, right? Eggs, fillings, cheese, let it cook on one side, then flip. What the hell am I doing wrong? I've got a decent omelet pan so it's not the hardware. I blame BH 100% for omelet cooking suckiness. Need tRCMB's help on this one. What are some of the finer points on omelet cooking.

    This is why you entrust paid professionals at the diner. I just ate a 4 egger with bacon, roasted garlic, green chilis, cheddar and feta cheese. It's 10 times better than what I could of done.

    ErnieMcCracken ●

  • Floyd Robertson said...

    I do just the opposite...cook the fillings in the pan first and then pour the egg mixture in. Probably not considered a true omelet, but it works every time.

    If you have a good omlet pan you're 90% of the way there.

    Put the pan on medium heat and let it get up to temp.

    Mix the eggs

    Put butter in the pan, coat everywhere

    Pour in the eggs

    Cook the eggs until the are about 3/4 done

    Add all the "fixins" to one side, if you are right handed, add them on the left side

    With your left hand tilt the pan slightly to the left side, using a thin spatula flip the other side over the top

    Wait another minute

    Slide the omlet out of the pan on to a plate, using the spatula to assist if necessary

    It takes a little practice....just like some kinds of sex, the key is liberal lubrication

    doc_spartan

  • For gods sake use real butter in the pan with a splash of olive oil. Get it nice and hot before putting the eggs in.

    ByTor20084

  • By-Tor said...

    For gods sake use real butter in the pan with a splash of olive oil. Get it nice and hot before putting the eggs in.

    Totally agree with this. Also put some water in your egg mix and whip it slightly as it will help the omelet be more fluffy.

    signature image signature image signature image

    SpartanEar

  • BH Spartan said...

    Every time I cook an omelet, it ends up being scrambled eggs. It should be simple, right? Eggs, fillings, cheese, let it cook on one side, then flip. What the hell am I doing wrong? I've got a decent omelet pan so it's not the hardware. I blame BH 100% for omelet cooking suckiness. Need tRCMB's help on this one. What are some of the finer points on omelet cooking.

    Define a good pan. The best pan for omlets I have found is the inexpensive Tramontina fry pans they sell at Costco. Made in USA . Set of 3 for about $25 and they last just as long or longer than the high dollar stuff like Calaphon. We're big made in the US cast iron fans but for making omlets, scambling eggs and sauteing vegatables like spinach cast iron works but the food isn't real attractive. Link from amazon below

    Make sure your pan is sized right. I use a 10" for 2 egg omlets, a 12" for 3 eggs
    When you scamble the eggs add about 1 tbs of cold water , 1.5 for 3 eggs it helps fluff the eggs when cooking
    I use a whisk to make sure its an even mix
    Even with a non-stick pan don't skimp on butter. I use about 1 tbs of butter that melts and I roll the pan for coverage
    MAKE SURE YOU PAN IS HOT. (about Med heat or a scosh less)
    Too many folks rush and if the pan isn't to temp you are screwed. Too cold and cooking takes forever.
    Roll the pan so the eggs are even across the surface.
    If you get early bubbles , pop them and push some uncooked egg into the hole
    Dont overfill. Geoff is right)
    You know which way you will flip to cover so add ingredients evenly just over the centerline
    Add meat/veggies 1st, cheese is always last. leave at least a 1/2 inch from the edge clear if stuff.
    Don't be shy about using 2 spatulas to flip the side that covers the ingredients until you get good at it.
    About 30 -45 seconds after you get the omlet "made" flip it for the only time so the last stuff added gets hot.

    Make then every week for awhile and you'll get good at it.

    This post was edited by GRR Spartan on 2/25/2012 at 9:01 AM

    Amazon.com: Tramontina 3pk Long Life Saute Pan Value Set: Kitchen & Dining

    Amazon.com: Tramontina 3pk Long Life Saute Pan Value Set: Kitchen Dining

    www.amazon.com

    GRR Spartan ●

  • Does an angel get their wings every time you ring a bell too?

    It could be the same type of deal...

    SaintofSinners

  • GRR Spartan said...

    Define a good pan. The best pan for omlets I have found is the inexpensive Tramontina fry pans they sell at Costco. Made in USA . Set of 3 for about $25 and they last just as long or longer than the high dollar stuff like Calaphon. We're big made in the US cast iron fans but for making omlets, scambling eggs and sauteing vegatables like spinach cast iron works but the food isn't real attractive. Link from amazon below

    Make sure your pan is sized right. I use a 10" for 2 egg omlets, a 12" for 3 eggs When you scamble the eggs add about 1 tbs of cold water , 1.5 for 3 eggs it helps fluff the eggs when cooking I use a whisk to make sure its an even mix Even with a non-stick pan don't skimp on butter. I use about 1 tbs of butter that melts and I roll the pan for coverage MAKE SURE YOU PAN IS HOT. (about Med heat or a scosh less) Too many folks rush and if the pan isn't to temp you are screwed. Too cold and cooking takes forever. Roll the pan so the eggs are even across the surface. If you get early bubbles , pop them and push some uncooked egg into the hole Dont overfill. Geoff is right) You know which way you will flip to cover so add ingredients evenly just over the centerline Add meat/veggies 1st, cheese is always last. leave at least a 1/2 inch from the edge clear if stuff. Don't be shy about using 2 spatulas to flip the side that covers the ingredients until you get good at it. About 30 -45 seconds after you get the omlet "made" flip it for the only time so the last stuff added gets hot.

    Make then every week for awhile and you'll get good at it.

    GRR, forget that lunch invitation, how about having me over for breakfast?

    RQA

  • Lubrication (butter, little olive oil) is essential and adds flavor.

    I also add a shot of water before whisking my eggs. Adds body. I've also heard that keeping your egg mix in the fridge for an hour or so will add further fluff, but it may just be an old wives tale.

    I endorse lightly vegetables and meat ahead of adding eggs in the same pan. You can set them aside to reincorporate at the end, or add eggs directly and evenly atop. Simply a matter of preference. If you pour the eggs on top, it makes adding cheese at the end right before the flip easy.

    State00

  • just have your wife do it

    RIP tRCMB

    MR Universe19299 ●

  • paging minnie

    I bought some batteries, but they weren't included... so I had to buy them again. What do batteries run on?

    Steven Wright

  • Never use cooking spray on your non stick pans. Use butter or oil. The spray will build up and will create that gunk you can never remove.

    trd697

  • I've never heard of adding water to eggs. I do add milk though, which I was taught adds to the fluffiness

    Le Flama Blanca

  • BH Spartan said...

    Every time I cook an omelet, it ends up being scrambled eggs. It should be simple, right? Eggs, fillings, cheese, let it cook on one side, then flip. What the hell am I doing wrong? I've got a decent omelet pan so it's not the hardware. I blame BH 100% for omelet cooking suckiness. Need tRCMB's help on this one. What are some of the finer points on omelet cooking.

    The perfect french omelot per Cooks Illustrated.

    http://www.americastestkitchen.com/video/index.php?docid=24462&Extcode=L2BN3BA00

    I tried it last week and it worked incredibly well.

    signature image signature image signature image

    jjspartan

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