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For lunch today I made an omelette that I hadn’t quite cooked to perfection and had to chase it around the plate!
I like them gooey in the middle but well done on the outside, with red Leicester/ Double Gloucester grated in, slices of ham, red onions and a bit of salt and pepper. Then lettuce, tomatoes and peppers on the side. Oh, and the pan lubricated with full fat butter.
How does everyone cook theirs? Share your recipes.
3 large eggs, not runny with ham and cheese and some cracked black pepper
For me, an omelette is best if you crack the egg straight into a frying pan, don't beat it, then when it's cooked put it straight onto some nice bread with bacon and a bit of brown sauce.....
^^^ As steve but forget the pepper. The ham and cheese season an omelette enough without adding more.
Ohh, and French style - very high temperature and fold in the egg quickly before throwing the ham and cheese on - the whole thing should take no more than two minutes to cook. None of those silly 4'' thick simmered wedges for me thank you very much.
The day we finished skiing the Haute Route and skied down into Zermatt I was starving, shattered and unwell with a bad tummy from lack of water in the huts for hand washing after using the toilet. I was badly in need of fats and protein and we stopped at the first restaurant terrace and I ordered a monster omelette with chips, I think there must have been five or six eggs in it. It was about the size of a slipper, folded over and sloppy inside and a deep yellow colour and tasted fantastic in the clean Alpine air. I can still see it now, no meal ever tasted as good. Eggs truly are the food of the Gods.
Big
I heard that the french only have one egg in their omelette, because one egg is un oeuf
cheese bacon and shrooms, cook plain omeletee until it's nearly done then add filling & loadsa black pepper, fold omlette in the pan and finish so it's still just not quite done(*) inside
(*) - determining this point is similar art to getting a cup and cone set up to have almost no play when loose that'll disappear when the QR is done up.
Superhot pan initially when the eggs (3) go in, add cheese, cooked chorizo and pepper - fold in half, turn the heat down and allow it to cook on each side for a couple of minutes.
Result should be crispy outside but gooey in the middle.
One or two eggs depending on the size of the pan. Whisked lightly with chopped chillies, garam massalla, and salt.
Perferably cooked over a campfire with a steaming hangover.
3 eggs, cooked quickly in a hot pan until not quite set on top. Season, toss in some ham if I have any, fold onto plate. Then drizzle some Chinese chili crispy oil (here) and some of the crunchy bits on the top. Perfect.
Two beaten eggs, black pepper, into a ridiculous quantity of butter in the pan. Add sautéed mushrooms, possibly herbs, fold.
Should be moist inside.
Using the Hannah Grant technique. https://www.globalcyclingnetwork.com/video/how-to-make-an-omelette-cooking-with-team-saxo-tinkoffs-hannah-grant
3 eggs, no filling, lots of salt and pepper, runny in the middle, 7 folds minimum.
2 eggs so its not too thick, folded in half over sweet and very spicy fried noodles.
Dunno. Apparently I've been doing it wrong and have only ever made Spanish omelet. All the ingredients in a hot pan, scramble a bit, shove it under the grill, wait till the top is crispy, bish bash bosh.
Hannah Grant
The one on the plate looks like a Blue Peter "Here's one I prepared earlier". It has colour. The one in the pan is white. Also, an omelette deserves, nay demands, butter.
Dunno. Apparently I’ve been doing it wrong and have only ever made Spanish omelet. All the ingredients in a hot pan, scramble a bit, shove it under the grill, wait till the top is crispy, bish bash bosh.
I hope there are no Spaniards in here tonight ..
@ thisisnotaspoon - If its got omelette in the name it counts.
Edit : I'm going to call my rare lunch creation a French Omelette
2 eggs, whisked up with a tiny bit of crushed garlic and a bit of cracked black pepper. Dollop of butter in pan, pan on medium heat with only half the pan over the flame. When the butter has melted pour the omelette mix into pan, wait for the heated half to cook, add a bit of cheese to the uncooked half and move the whole pan over the flame. Let the uncooked half firm up enough to cope with a deft flick of the wrist that flips the cooked half over and on to the melting cheese, return to heat until cooked to liking.
Personally, I prefer a galette to omelettes. Preferably with the classic Comté, ham, spinach, egg combo.
Either way, frying with unsalted butter is more non-stick than salted butter. I have no idea why.
This one by Jamie Oliver is on the money for me. I normally make a mess though.
3 or 4 eggs, grated cheese, ham, spinnach and a tomato (with watery, seed centre removed). Into a low heat pan for a long low cook. Flip once at end. I dont like a runny omelette, needs to be cooked through for me.
Proper thread this and one of the reasons I keep coming back in amongst the bike shysters and the "which Maxxis do I need threads". Turbonom.
@ scuttler - Yeah, this one has got nearly as many replies in 6 hours as my last thread on wide rims and 2.6 tyres has in 2 days!
Despite my previous post, that Jamie Oliver one looks like exactly my sort of omelette.
What about the splash of milk to the eggs and definitely cooked for me non of this crappy james martin fastest omelette most if not all look s__t
My personal favourite is a portugese omelette...
Fyi..Don't Google the recipe at work..
ignore - the embedding I managed earlier was a fluke
2 eggs beaten, poured in a pan over medium heat. Stir with the back of a fork and cook until almost no runniness remains then add cheese, peppers, and ham or bacon then a touch of pepper. Fold over in the pan and serve with with a splash or two of tabasco. Lovely
Unfertilised... Oh, hang on...
img src="https://tenor.com/view/bring-it-on-in-to-omeletteville-gif-8765556" alt=""/
Argh! What am I doing wrong?!
Is this the sort of thing IHN?
What about the splash of milk to the eggs
What you have their is a badly scrambled egg.
Agreed- if it has milk in it’s not an omelette. Sorry redmex, you’ll have to start a ‘how do you like your scrambled eggs’ thread.😋
Sat randomly talking with a chef at 2300 hrs at the bar of 5 star hotel, nice bloke. We were drunk as hell.
He opens up the kitchen to show me how to make the perfect omelette for job interviews.
Nice bloke.
I remembered most of his instructions and add more veg and olive oil for healthy reasons.
3 eggs, Chorizo and Manchego!
RM.
Not sure if it's one of those things I've been told is wrong therefore just taken it as true.
But eggs cooked in olive oil taste vile!
Instead of chorizo I use numerous small plobs of anchovy paste and a generous sprinkling of good smoked paprika.
salt, pepper.
Served with roasted full baby toms and roasted finely sliced bell pepper.
Habanero sauce to finish.
Rather boring...3 or 4 eggs, pack of smoked salmon (sliced and diced) and some chilli flakes...
Feta in the fold
Not sure if it’s one of those things I’ve been told is wrong therefore just taken it as true.
But eggs cooked in olive oil taste vile!
Yeah, that would be one of those things you've been told is wrong and you've taken it as true. What oil do you think Spanish omelettes are cooked in?
My scrambled eggs are treated to creme fraiche rather than milk, with some smoked salmon, some balsamic syrup drops, rocket and roasted wee toms
My scrambled eggs are treated to creme fraiche rather than milk, with some smoked salmon, some balsamic syrup drops, rocket and roasted wee toms
Served with artisan sourdough and craft beer? #PeakSTW
The day we finished climbing Everest and made it back to base camp, I was starving, shattered and had a runny bottom from eating yellow snow, badly in need of fats and protein we stopped at the first Sherpa’s tent and I ordered a massive omelette with chips, I think there must have been ten or twelve eggs in it. It was about the size of a manhole cover, folded over and sloppy inside , a deep golden colour ,in that rarefied air it tasted amazing. I can still see it now, no meal has ever been consumed so fast. I did however shit it out 5 minutes later. Eggs truly are the food of the Devil. I have never touched an egg since.
I'll take mine Dave England style
feta in the fold
My scrambled eggs are treated to creme fraiche rather than milk, with some smoked salmon, some balsamic syrup drops, rocket and roasted wee toms
One assumes the servants take care of that!🧐
@ Malvern rider- I think you have just put me off omelettes!🤮
I’ll take mine Dave England style
Yum, extra digestive enzymes😂
Guess what i just ate.
Had to reaffirm their deliciousness before Malverns post to hold and tainted them for life.
I'd rate it 7out of 10. My electric hob is too slow to get back up to heat after dumping the egg in. Also strong cheddar is not the best choice for a filling.
Best thread in ages 🙂
Heat large knob of butter in pan to high heat, 3 eggs beaten with black pepper and bit of sea salt. Add a knob of butter to the mix, pour mix into pan and scooch the edges up as they get cooked to let the uncooked mix flow through.Try to keep it a little soft inside.
Fillings:
Breakfast = Smoked salmon and a bit of cheese or mushroom and cheese
Lunch = fresh chilli, red or yellow peppers, with the addition of cooked chicken if hungry
Tea = Spanish omelette
Lidls faux sourdough no fancy beers for me but using my classic for the coffee and Silvia makes lovely velvet to add giving me the perfect flat white
My scrambled eggs are treated to creme fraiche rather than milk,
Cream in mine. With real sourdough from my local baker. Except last night when I had some Warburton's crumpets to finish.
Anyway, back to omelettes and this little extract from Elizabeth David's classic book "An Omelette and a Glass of Wine". At the end you will discover how to make the perfect omelette.
Once upon a time there was a celebrated restaurant called the Hotel de la Tête d’Or on the Mont-St-Michel. The reputation of this house was built upon one single menu which was served day in day out for year after year. It consisted of an omelette, ham, a fried sole, pré-salé lamb cutlets with potatoes, a roast chicken and salad, and a dessert.
But it wasn’t so much the lavishness of the menu which made Madame Poulard, proprietress of the hotel, celebrated throughout France. It was the exquisite lightness and beauty of the omelettes, cooked by the proprietress herself.
Quite a few customers attempted to explain the particular magic which Madame Poulard exercised over her eggs and her frying pan. She mixed water with the eggs, one writer would say, she added cream asserted another, she had a specially made pan said a third, she reared a breed of hens unknown to the rest of France claimed a fourth. Before long, recipes for the omelette de la mere Poulard began to appear in magazines and cookery books. Each writer in turn implied that to him or her alone had Madame Poulard confided the secret.
At last, a Frenchman called Robert Viel wrote to Madame Poulard, by this time long retired, and asked her once and for all to clear up the matter. Her reply, published in 1932 in a magazine called La Table, ran as follows:
6 June 1932.
Monsieur Viel, Here is the recipe for the omelette: I break some good eggs in a bowl, I beat them well, I put a good piece of butter in the pan, I throw the eggs into it, and I shake it constantly. I am happy, monsieur, if this recipe pleases you.
Annette Poulard.
@slowoldman- a case of occam’s razor.