Helpful ReplyOmelettes

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Foodbme
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RE: Omelettes 2016/10/06 01:11:15 (permalink)
Michael Hoffman
OK. Let me try this again. The "omelets" done on a flattop are not omelets. But they are what those places that do them that way call omelets. They're also not folded scrambled eggs. They are beaten eggs poured onto the flattop and allowed to cook through before being folded over whatever fillings, if any, are called for.

IMHO, If you crack an egg and put the whole egg in a bowl and beat it with a fork combining yolk & whites, and put it on a flat top, it's a scrambled egg.
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Michael Hoffman
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RE: Omelettes 2016/10/06 08:15:55 (permalink)
Whatever.
#32
pnwchef
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RE: Omelettes 2016/10/06 09:32:42 (permalink)
Foodbme
Michael Hoffman
OK. Let me try this again. The "omelets" done on a flattop are not omelets. But they are what those places that do them that way call omelets. They're also not folded scrambled eggs. They are beaten eggs poured onto the flattop and allowed to cook through before being folded over whatever fillings, if any, are called for.

IMHO, If you crack an egg and put the whole egg in a bowl and beat it with a fork combining yolk & whites, and put it on a flat top, it's a scrambled egg.


All you had to do was add "while being stirred" and you had it. Close, but no cigar........
#33
Michael Hoffman
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RE: Omelettes 2016/10/06 10:47:02 (permalink)

#34
mar52
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RE: Omelettes 2016/10/06 14:29:08 (permalink)
If the stirred eggs aren't being stored onc on the flat top they are not scrambled They are perfect for my omelette burrito. I abhor scrambled eggs so the is a differenc.
#35
tmiles
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RE: Omelettes 2016/10/06 16:20:09 (permalink)
Maybe they teach it at Johnson and Wales, but around here, the omelette station often will:
1. Heat peppers, onions, mushrooms, etc, and maybe a meat, in a well lubed pan.
2. Add pre-mixed egg mixture.
3. Gently MIX with a spatula.
4. Lift edges with the spatula to let liquid egg mixture underneath the cooking egg mix.
5. Flip.
6. Add cheese.
7. Fold 1/2 over to create the half moon shape.
8. Slide on to patron's plate.
Maybe it is easier to call it an omelette, rather than,"Scrambled eggs, with your choice of vegetables, folded over cheese"? Whatever it is called, people like it.
 
 
post edited by tmiles - 2016/10/06 16:24:33
#36
mar52
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RE: Omelettes 2016/10/06 17:23:46 (permalink)
Spell check is ruining my posts. Dang iPad.
#37
mlm
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RE: Omelettes 2016/10/06 18:44:10 (permalink)
Bear in mind that I have had very few omelettes of any sort in my life and that, in my family and the type of restaurants we could afford, there is a certain 'take it as it comes unless it's really awful', type of attitude. If I saw an omelette on the menu, I would assume that it would be all about the filling and that the eggs around the filling would be some variety of scrambled, essentially. If it was fancier than that, I'd be delighted and surprise. Having said that, if I ordered something 'fancier' for a high price and it wasn't special after all, I'd be very annoyed. Going in cold, I wouldn't expect an restaurant to be able to make more than the basics with eggs. I'd probably just settle for making omelettes, egg benedict, ect at home where I could make them to make them to my specifications. Is that the point in the discussion here. If there are finer points, educate me.
#38
mlm
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RE: Omelettes 2016/10/06 18:44:50 (permalink)
Hope I'm not coming off as snarky. I don't mean to be.
#39
pnwchef
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RE: Omelettes 2016/10/07 11:20:16 (permalink)
I have trained hundreds of cooks to use egg and omelet pans. Their stock answer was always, I have been doing them for years on the grill. My answer to them was, we do things different here. The most rewarding answer I ever got was while cooking breakfast at a homeless shelter on Sunday mornings. I would sauté a lot of meat and veggie fillings so I could just throw the filling in to the eggs and not have to sauté as needed. Almost all of the guys standing in line at the kitchen door told me how much they looked forward to the upscale professional food they got that morning. They looked at it as a special meal made just for them. These omelets were 6 eggs, it wasn't real easy to make that large of an omelet fast. They waited patiently while I cooked two omelets at a time in pans while thinking they were treated a bit different for at least one meal that week. One guy came over and told me it was the highlight of his week. I never though something so small could make that big of a difference in a persons life. I took this same idea into my business trying to make all aspects of each meal important. 
#40
lleechef
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RE: Omelettes 2016/10/07 11:44:10 (permalink)
Cool story, chef.  My first job in the US was in a small hotel.  They did Sunday brunch and I often worked the omelette station.  I hated every minute of it.  I much preferred working the carving station.  Then I went to the Grand Traverse Resort in Traverse City, MI where we did over 1,000 people on Sunday brunch.  Every Saturday night we would crack 6 cases of eggs.  That's 180 dozen.  That's over 2,000 eggs.  Every Saturday.  And MH wonders why I won't go near eggs or make an omelette. 
#41
Michael Hoffman
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RE: Omelettes 2016/10/07 12:21:36 (permalink)
Heck, I make better omelets.
#42
pnwchef
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RE: Omelettes 2016/10/07 12:30:39 (permalink)
Lisa, I was the F&B manager in a Hotel that had a few bars and restaurants. We had brunch but, on the main holidays we did the brunch in the ballroom to accommodate 1500 to 2000 covers. While walking through the kitchen the Saturday night before the brunch I watch the Chef throw a case of eggs in the mixer shells and all. I never saw anything like that. I asked him why, he answered that he wasn't going to crack cases of eggs all night. He took the mixed eggs shell and all out of the mixer and then put them through a china cap. Like I said, I never saw that before then or after...... Yes!!! I do understand why you don't like eggs. I liked working a omelet station, it gave me a chance to show off. I couldn't do that on the carving station........
#43
Michael Hoffman
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RE: Omelettes 2016/10/07 12:44:14 (permalink)
You couldn't do that on the carving station? Poor knife skills, eh?
#44
Wintahaba
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RE: Omelettes 2016/10/07 13:12:43 (permalink)
pnwchef
Lisa, I was the F&B manager in a Hotel that had a few bars and restaurants. We had brunch but, on the main holidays we did the brunch in the ballroom to accommodate 1500 to 2000 covers. While walking through the kitchen the Saturday night before the brunch I watch the Chef throw a case of eggs in the mixer shells and all. I never saw anything like that. I asked him why, he answered that he wasn't going to crack cases of eggs all night. He took the mixed eggs shell and all out of the mixer and then put them through a china cap. Like I said, I never saw that before then or after...... Yes!!! I do understand why you don't like eggs. I liked working a omelet station, it gave me a chance to show off. I couldn't do that on the carving station........


pnwchef, That's funny...that is exactly what we did for brunch at 1 of our Restaurants in NO VA
#45
RodBangkok
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RE: Omelettes 2016/10/07 21:00:58 (permalink)
Omelets are made in pans...period.  There are two styles that I believe set the standard, classic french and country style.  
A good video showing both styles by one of the masters, IMHO:
https://www.youtube.com/watch?v=s10etP1p2bU
If you want to try something different try a Thai style:
https://www.youtube.com/watch?v=NZpZU0K55rM
Don't like them myself, never liked crispy eggs, and if they're not drained properly contain a lot of oil.
#46
the grillman
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RE: Omelettes 2016/10/08 19:44:56 (permalink)
never was a real fan of the omelettes made on a flat top grill; the eggs are always too thin and dry.  My favorite breakfast place does them this way; all their food is excellent; save for the omelettes.  Lots of people order them, just not my style.  A real omelette should be moist in the center, maybe even just a touch runny, and never dry.  Another pet peeve is if the vegetables are still raw and crunchy; they should be at least softened; I don't want raw onion!
 
My favorite omelette?  either a spinach/mushroom/cheese; or a traditional Denver; ham, green pepper, onion; with NO cheese.   One time while traveling; I ordered a Denver omelet at IHOP with no cheese; twice it came out with American cheese. nasty. Took the cook three tries to get it right.  I wasn't being difficult; I just asked for no cheese....
 
#47
Foodbme
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RE: Omelettes 2016/10/09 02:48:50 (permalink)
pnwchef
Lisa, I was the F&B manager in a Hotel that had a few bars and restaurants. We had brunch but, on the main holidays we did the brunch in the ballroom to accommodate 1500 to 2000 covers. While walking through the kitchen the Saturday night before the brunch I watch the Chef throw a case of eggs in the mixer shells and all. I never saw anything like that. I asked him why, he answered that he wasn't going to crack cases of eggs all night. He took the mixed eggs shell and all out of the mixer and then put them through a china cap. Like I said, I never saw that before then or after...... Yes!!! I do understand why you don't like eggs. I liked working a omelet station, it gave me a chance to show off. I couldn't do that on the carving station........

Sounds interesting but what's a "China Cap"? Did that strain out the shells?
#48
Ghaz
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RE: Omelettes 2016/10/09 09:23:59 (permalink)
Foodbme
Sounds interesting but what's a "China Cap"? Did that strain out the shells?




https://en.wikipedia.org/wiki/Chinois
#49
pnwchef
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RE: Omelettes 2016/10/09 09:51:51 (permalink)
Foodbme
pnwchef
Lisa, I was the F&B manager in a Hotel that had a few bars and restaurants. We had brunch but, on the main holidays we did the brunch in the ballroom to accommodate 1500 to 2000 covers. While walking through the kitchen the Saturday night before the brunch I watch the Chef throw a case of eggs in the mixer shells and all. I never saw anything like that. I asked him why, he answered that he wasn't going to crack cases of eggs all night. He took the mixed eggs shell and all out of the mixer and then put them through a china cap. Like I said, I never saw that before then or after...... Yes!!! I do understand why you don't like eggs. I liked working a omelet station, it gave me a chance to show off. I couldn't do that on the carving station........

Sounds interesting but what's a "China Cap"? Did that strain out the shells?




Foodbme, It worked and did strain out the shell but it didn't look right. Even after watching it I never did it in any operations when I was a Chef. 
#50
lleechef
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RE: Omelettes 2016/10/09 11:52:56 (permalink)
Bill, the chef at that first hotel I worked at did it that way, shells and all and then through a chinois.  Needless to say, I, having just come from France, was appalled!  I had never seen such a thing.  We went to cracking the eggs by hand.  And, yes, the consistency is not the same.
#51
pnwchef
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RE: Omelettes 2016/10/09 12:33:11 (permalink)
lleechef
Bill, the chef at that first hotel I worked at did it that way, shells and all and then through a chinois.  Needless to say, I, having just come from France, was appalled!  I had never seen such a thing.  We went to cracking the eggs by hand.  And, yes, the consistency is not the same.


Lisa, I agree! I think it's all about respect for the food we eat. I remember the first time we had a farm kill for one of our cows. We always treat our animals with respect. This one cow would follow me all around the pasture and love having his head scratched. When it came to the process time I really didn't want to be there for the kill. I then thought to myself, I should be there and not let him be alone at the end. I did this knowing that we gave the cow a better life grazing in our pasture. I have a lot of respect for the farmers who grow our foods and I enjoy preparing the food with care. 
#52
ann peeples
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RE: Omelettes 2016/10/09 13:31:20 (permalink)
I make good omelets according to everyone. I learned from watching Julia Child.
#53
mar52
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RE: Omelettes 2016/10/09 17:45:20 (permalink)
I bought an 8 inch ceramic pan recently just for my omelettes and they've never been better.  Much better than any of the other non-stick surfaces I've tried.
 
I make a lot of omelettes.
#54
Foodbme
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RE: Omelettes 2016/10/10 02:14:46 (permalink)
mar52
I bought an 8 inch ceramic pan recently just for my omelettes and they've never been better.  Much better than any of the other non-stick surfaces I've tried.
 I make a lot of omelette's.



I need a new one. What brand did you buy?
#55
mar52
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RE: Omelettes 2016/10/10 12:29:10 (permalink)
I bought it at the fair.  It's red on the outside and white on the inside.
 
I've seen them on Ebay for pennies on the dollar from the fair price.
#56
mar52
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RE: Omelettes 2016/10/10 12:37:57 (permalink)
You made me go downstairs!
 
I bought a High Performance by Smart Living.  I only bought the 8 inch pan and I use it exclusively for omelets and fried eggs.
 
https://www.oceansales.ca/set-smart-living-ceramic-pans
 
 
It looks like this different brand available at Target:
 
http://www.ebay.com/itm/Bialetti-Aeternum-Red-7190-Saute-Pan-8-inch-White-Nonstick-Ceramic-Coating-/191936181479?hash=item2cb049b4e7:g:me4AAOSwhOdXn4XR
 
 
#57
pnwchef
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RE: Omelettes 2016/10/10 12:57:05 (permalink)
My wife buys new pans every 6 months or so. About 2 years ago I told her to buy me a 8" pan so I could use it only for OE eggs and omelets. With me being the only one using the pan it has stayed intact. I don't wash the pan I may run it under hot water and then dry. This is the same method I did for my front line pans in restaurants. I would layer towels between the pans so they didn't get scratched. The half moon looking omelet below is made with a 8" man with a 6" flat bottom. This size is good for both OE eggs and omelets. The first omelet picture was made in a 12" pan and folded a few times. The difference between the two would be the pan made omelet is thicker and softer. 
 

 

 
The egg and toppings cover the 6" bottom for a nice size omelet.
 

 

 

 
This is the omelet made in the 12" pan and folded over a few times.
 

 

 
 
#58
Mosca
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RE: Omelettes 2016/10/10 13:23:52 (permalink)
RodBangkok
Omelets are made in pans...period.  There are two styles that I believe set the standard, classic french and country style.  
A good video showing both styles by one of the masters, IMHO:
https://www.youtube.com/watch?v=s10etP1p2bU
If you want to try something different try a Thai style:
https://www.youtube.com/watch?v=NZpZU0K55rM
Don't like them myself, never liked crispy eggs, and if they're not drained properly contain a lot of oil.




I had a great herb garden on the deck this summer, and every Sunday I made classic fines herbes omelettes (substituted basil for chervil) using Pepin's method. They were some of the best omelettes ever.
 

post edited by Mosca - 2016/10/10 13:36:12
#59
Michael Hoffman
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RE: Omelettes 2016/10/10 13:38:42 (permalink)
Beautiful.
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