Helpful ReplyHot!Omelettes

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chef joe
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2005/05/18 00:15:34 (permalink)

Omelettes

Hey Gang!
Just finished watching Rachael Ray - $40.00 A Day in Memphis. She had a San Diego Omelette - OPEN FACED - realy looked good. Do you guys like omelettes open faced with everything piled on top or closed with everything inside? Thanks - CHEF JOE!
#1
mr chips
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RE: Omelettes 2005/05/18 01:56:04 (permalink)
Closed. I like surprises in each bite
#2
tiki
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RE: Omelettes 2005/05/18 07:19:45 (permalink)
closed--light---fluffy--
#3
seafarer john
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RE: Omelettes 2005/05/18 10:38:47 (permalink)
Closed and fluffy and not browned, with the filling enclosed in the fold, except in a Western where I want the pepper and onion and ham mixed into the eggs, and in a fruit omelette (strawberry is my favorite) when I want strawberries in the fold and piled on top after it leaves the pan.

Cheers, John
#4
HughYeman
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RE: Omelettes 2005/05/18 11:14:21 (permalink)
Closed, definitely. I find it very easy to make what is, IMHO, a darned good omelette in a cast-iron frying pan at home, so I'm surprised by how rare it is to find a really good one at a diner. Many cooks spread out the egg too thin - so that it cooks quickly, I suppose - and the folded-up result is too dry. Others load it up with so much stuff that it's not spread out *enough*, and is too heavy and wet.

I've heard of people adding milk and such to the egg, but all I do is whip up the eggs just before they hit the griddle. Next I spread out the egg slightly to make sure it cooks through without me having to overcook it. Then I put on some cheese, rosemary, adobo and whatever other fillings strike my fancy, fold it in half, and within thirty seconds or so I flip it. In another, oh, thirty seconds or so it starts to puff up and that's when it's done. The result is perhaps a bit more browned than most people like it, but I think it's better than what you can get at most diners.

-Hugh
#5
tsores
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RE: Omelettes 2005/05/18 11:37:41 (permalink)
I prefer omelettes that are tasty. Whether or not they are folded makes no difference to me.
#6
dreamzpainter
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RE: Omelettes 2005/05/18 15:37:47 (permalink)
I always though omelettes were folded, quiche and friata (sp) are open faced. Personally I prefer omelettes, generally stuffed with peppers, onions, sausage and dripping with cheese. Add a couple sides of bacon some grits and hash browns and ...... BBL gone to waffle house..
#7
Michael Hoffman
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RE: Omelettes 2005/05/18 15:45:56 (permalink)
Grits and hash browns? Seems like overkill to me. And I just got back from Waffle House, where I had four poached eggs on whole wheat toast, with hash browns, scattered, smothered, peppered and topped.
#8
dreamzpainter
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RE: Omelettes 2005/05/18 16:13:54 (permalink)
Waffle House is about the only place I get grits (not the same as G.R.I.T.S.)they're almost as good as my own.
#9
Rusty246
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RE: Omelettes 2005/05/18 16:32:27 (permalink)
Folded, bell peppers, mushrooms, onions, tomatoes, ham, cheese. I'd rather have one for dinner than breakfast.
P.S. Still lovin' the book!
#10
signman
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RE: Omelettes 2005/05/18 20:15:11 (permalink)
Eggs are the one thing everyone cooks better themselves. You get them just the way you want them.
#11
Ort. Carlton.
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RE: Omelettes 2005/05/18 20:20:22 (permalink)
Dearfolk,
It really doesn't matter whether it's served open or closed, but an omelette sure is better if it has some livermush in it. Put some Texas Pete(R) on the side and a nice hot biscuit or two, and I'm ready to munch down contentedly.
Wishfully, Ort. in 30601-land, Where I Can Still Buy Livermush.
#12
dreamzpainter
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RE: Omelettes 2005/05/19 15:19:17 (permalink)
I thought livermush was like liverwurst but as much as I enjoy liverwurst I can't imagine it in an omelette..
#13
Theedge
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RE: Omelettes 2005/05/19 16:12:45 (permalink)
I’m a big eater and I can’t put as many items in my omelets as I want and still get it folded neatly, I think I would need a larger cooking surface. So I cheated and purchased one of those pans that is split down the middle and hinged. You can find them on ebay under omelets pans. I actually found an old one like we had when I was a kid, got if for buck! I cook them on medium and they puff up nicely.
#14
Rex Allen
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RE: Omelettes 2005/05/19 16:45:23 (permalink)
This morning I had a closed omelet, stuffed with cream cheese and fresh chives, a little garlic. With fresh fried Yukon Gold potato's. Yummmmmmmmm Rex in very expensive San Diego.
#15
nvb
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RE: Omelettes 2005/05/19 18:46:02 (permalink)
Makes me no difference. Just serve 'em up.
#16
dreamzpainter
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RE: Omelettes 2005/05/20 16:25:34 (permalink)
Eggs were a must eat in the chow hall, its difficult for even an airforce mess sergeant to mess up fresh eggs
#17
chef joe
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RE: Omelettes 2005/05/21 22:06:15 (permalink)
Here's one for you to try, if you'd care to. Whip 3 jumbo eggs with a fork - no whisk, add a little ice water or ice cold milk for the fluff, pich of salt and white pepper. A little butter in the pan and saute 6 fresh orange segments with two Tbsps., orange marmalade, flame the pan with some Grand Marnier, pour in the eggs, let set briefly, give it the flip, remove from heat but leave in the pan, add a big smear of Marscapone Cheese, fold it over and top with several slices of paper thin Prosciutto - pile it on, don't layer it, you want the Prosciutto to stand up high, place under the broiler for a minute or so, until the Prosciutto starts to brown and curl, put it on a plate and dig in. Won an award with this one, think you'll enjoy it. Thanks - Chef Joe!
#18
tmiles
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RE: Omelettes 2016/10/04 09:55:17 (permalink)
Researching this old thread made me miss a lot of folks who don't post anymore.........
 
There are so many ways to make an omelette, and IMO, all can be good. A day or two ago the RF intro page had an omelette made with 6 eggs. Larger may be better, if the people who share want the same thing.
 
Anyway, the reason for my post....
My sample is small, but recently I have had more grilled omelettes than ones cooked in a pan. I saw my most recent one getting made at Blanchard's 101 Diner in Worcester, Mass. Cooked on a griddle the omelette is thinner, and looked easier to cook. (or the grill guy just made it LOOK easy). I couldn't argue with the results. At home, I use an 8 inch pan, and flip the half cooked omelette with a flick of the wrist. Pan cooked omelettes, depending on the number of eggs used are thicker. At breakfast buffets, with an omelette station, they generally (always in my experience) use the pan method.
 
Anyway, do you think that grilled omelettes are more common, or have I just begun to notice?  
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Michael Hoffman
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RE: Omelettes 2016/10/04 10:51:17 (permalink)
The ones cooked on a flattop used to be common in diners and luncheonettes. I still see them occasionally. At the Waffle House I frequent they're known as Old Fashioned. I have no idea why they call them Old Fashioned, but they do.
#20
Wintahaba
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RE: Omelettes 2016/10/04 11:08:52 (permalink)
tmiles
Researching this old thread made me miss a lot of folks who don't post anymore.........
 
There are so many ways to make an omelette, and IMO, all can be good. A day or two ago the RF intro page had an omelette made with 6 eggs. Larger may be better, if the people who share want the same thing.
 
Anyway, the reason for my post....
My sample is small, but recently I have had more grilled omelettes than ones cooked in a pan. I saw my most recent one getting made at Blanchard's 101 Diner in Worcester, Mass. Cooked on a griddle the omelette is thinner, and looked easier to cook. (or the grill guy just made it LOOK easy). I couldn't argue with the results. At home, I use an 8 inch pan, and flip the half cooked omelette with a flick of the wrist. Pan cooked omelettes, depending on the number of eggs used are thicker. At breakfast buffets, with an omelette station, they generally (always in my experience) use the pan method.
 
Anyway, do you think that grilled omelettes are more common, or have I just begun to notice?  


Higher volume or lower cost option spots I have found will use the grill/roll method...which IS easier, but NOT an Omelette IMO. The chef at the Inn where I worked my first restaurant job (as a waiter) would make AWESOME Omelettes...he would separate the whites and whip them before folding them back in and finishing in the oven...OMG...heaven. We do them at home that way every now and then. At our Diner we did the pan method....NO brown.
#21
jaylhorner
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RE: Omelettes 2016/10/04 11:11:16 (permalink)
I always use a pan at home.... much easier to clean than my grill.
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lleechef
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RE: Omelettes 2016/10/04 12:00:06 (permalink)
I have made literally THOUSANDS of omelettes and they were always in a pan.  Which is probably why, now, I cannot stand the sight of an omelette. 
#23
Michael Hoffman
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RE: Omelettes 2016/10/04 12:05:56 (permalink)
lleechef
I have made literally THOUSANDS of omelettes and they were always in a pan.  Which is probably why, now, I cannot stand the sight of an omelette. 


Yeah. That's why I have to make my own -- and in a pan.
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Foodbme
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RE: Omelettes 2016/10/04 22:10:57 (permalink)
There's no such thing as an open faced omelet, omelette!
By definition, in order to be called an OMELET, OMELETTE, IT MUST BE FOLDED! 
 Simple Definition of omelet
  • a dish made from eggs that are mixed together, cooked without stirring, and served folded in half often with a filling of cheese, vegetables, or meat
Source: Merriam-Webster's Learner's Dictionary
A true chef would NEVER serve a plate of eggs that weren't folded and call it an omelet, omelette, would they lleechef??? 
#25
Michael Hoffman
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RE: Omelettes 2016/10/04 22:30:49 (permalink)
Foodbme
There's no such thing as an open faced omelet, omelette!
By definition, in order to be called an OMELET, OMELETTE, IT MUST BE FOLDED! 
 Simple Definition of omelet
  • a dish made from eggs that are mixed together, cooked without stirring, and served folded in half often with a filling of cheese, vegetables, or meat
Source: Merriam-Webster's Learner's Dictionary
A true chef would NEVER serve a plate of eggs that weren't folded and call it an omelet, omelette, would they lleechef??? 

The omelets cooked on a flattop are folded over a filling. They're just cooked "open," making sure of course not to get any color on the eggs, and then folded. In fact they usually get two folds. In places where that's the standard way to make them it is done because it's quicker, requires less attention and doesn't take up a skillet and a burner.
#26
Foodbme
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RE: Omelettes 2016/10/05 01:57:26 (permalink)
Michael Hoffman
Foodbme
There's no such thing as an open faced omelet, omelette!
By definition, in order to be called an OMELET, OMELETTE, IT MUST BE FOLDED! 
 Simple Definition of omelet
  • a dish made from eggs that are mixed together, cooked without stirring, and served folded in half often with a filling of cheese, vegetables, or meat
Source: Merriam-Webster's Learner's Dictionary
A true chef would NEVER serve a plate of eggs that weren't folded and call it an omelet, omelette, would they lleechef??? 

The omelets cooked on a flattop are folded over a filling. They're just cooked "open," making sure of course not to get any color on the eggs, and then folded. In fact they usually get two folds. In places where that's the standard way to make them it is done because it's quicker, requires less attention and doesn't take up a skillet and a burner.

Eggs cooked on a flattop are just that-- FLAT.
They're thin and have no body to them. They're just folded scrambled eggs.
The only true way to cook an omelet is in an omelet pan so it thickens up and has that beautiful half moon shape when it's served! 
 
 
#27
Michael Hoffman
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RE: Omelettes 2016/10/05 12:42:37 (permalink)
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.
#28
mar52
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RE: Omelettes 2016/10/05 13:46:35 (permalink)
My Mexican breakfast burritos are done on a flat top. I love them that way.... Very thin, fillings folded up inside and folded again for the burrito. I love the way the line chef uses that big, long spatula to do the flipping and folding. Perfect texture for the burrito... And still an omelette because it sure isn't scrambled.
#29
pnwchef
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RE: Omelettes 2016/10/05 16:34:00 (permalink)
Michael Hoffman
Foodbme
There's no such thing as an open faced omelet, omelette!
By definition, in order to be called an OMELET, OMELETTE, IT MUST BE FOLDED! 
 Simple Definition of omelet
  • a dish made from eggs that are mixed together, cooked without stirring, and served folded in half often with a filling of cheese, vegetables, or meat
Source: Merriam-Webster's Learner's Dictionary
A true chef would NEVER serve a plate of eggs that weren't folded and call it an omelet, omelette, would they lleechef??? 

The omelets cooked on a flattop are folded over a filling. They're just cooked "open," making sure of course not to get any color on the eggs, and then folded. In fact they usually get two folds. In places where that's the standard way to make them it is done because it's quicker, requires less attention and doesn't take up a skillet and a burner.


I always looked at omelets cooked on a grill as being lesser quality. IMHO and in every food service I have been involved in they were always make in omelet pans. In some places that had a top broiler on the front line. The Chef would melt the cheese under the broiler. This would also puff up the omelet a bit......
#30
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