omelets

[tatonka]

omelets , 1st time I ever made one and 1st time I ever had one , pretty good. I added cheese and spam and onions and milk.

[AntiM]

Yay?

[Captain Goddammit]

Yay?

You are correct, yay!!

[AntiM]

Now I'm hungry!

[Captain Goddammit]

Me too! I was thinking about going down and cooking something for me & Charlie, now I want an omelette, but we're out of eggs! Damn you Tatonka!!

[ygmir]

add sliced mushroom, and thinly sliced salami. For that extra kick, with the salami, add sliced finger.

[tatonka]

1st one I didnt add milk , and was still ok . 2nd one I added milk and it was much smoother . The spam makes them a little salty tho but still good. Will try the mushrooms Sry Cpt

[Eric]

If you use button mushrooms, quarter them and roast them in a skillet first with a very small amount of butter. You want to keep space between the pieces (we do them in batches), when they give up a bunch of their moisture & turn a lovely brown, set them aside. It gives a great "meaty" flavor & texture to them (even if you're using other meat). These work best when you add them to the center of the omelette with the other fillings right before folding it. If you're doing the East-coast style where all the ingredients get mixed with the egg in the skillet, it's not worth the extra effort.

[AntiM]

East-coast style sounds a lot like scrambled eggs with stuff.

[Jackass]

I didn't even realize there was a west coast/ east coast thing going on there.
I guess I'm a little east coast when it comes to making omelets.

[The Rod]

East Coast? That's a scramble, not an omelet...

Tip for extra fluffy West Coast (French) omelets: right after or before folding, put the omelet in a hot oven for a minute or two. If you like your omelets dry fluff them before folding, if you like 'em a little wet on the inside, fluff after the fold.

Works with regular old scrambled eggs too.

Happy fluffing!

[tatonka]

gots some new exploren with food to do

[theCryptofishist]

I didn't even realize there was a west coast/ east coast thing going on there.
I guess I'm a little east coast when it comes to making omelets.

Me too. Scrambles eggs with stuff is fine by me. Raised by a Buffalo woman...

[Eric]

I call them East Coast/ West Coast because the variations seem dominant on those coasts, in my limited experience:

East Coast isn't scrambled eggs, it's still an omelette, the "filling" is just mixed in with the eggs & cooked at the same time:


West Coast: the filling is added to the center of the omelette & then it's folded in half


French omelette: this is a specific style. The eggs are more like a custard, the center is left runny, and it's generally made with minimal fillings (herbs, maybe onions & tomatoes). Personally I don't like the runniness, but this is the "classic omelette"


Then we can get into frittatas, and all the other variations. I will never be a vegan, because if you try to take my eggs away I will Kill You.

[BeeWeeDee]

Well there is the Western omelet (chili inside)
a Denver omelet (ham onion cheese green pepper)
the Southwest omelet (jalapeno, cheese and salsa)
and my favorite
the 3 am after the bar closes omelet.

[VultureChow]

Well there is the Western omelet (chili inside)
a Denver omelet (ham onion cheese green pepper)
the Southwest omelet (jalapeno, cheese and salsa)
and my favorite
the 3 am after the bar closes omelet.

My favorite is a close relative.

The "I've got nothing in the fridge to eat" omelet.

[Ratty]

Omlets use water. Scrambled eggs use milk. Just sayin.

[Eric]

Omlets use water. Scrambled eggs use milk. Just sayin.

Oh hell no - I would never use water in my omelette. Milk only (in my case "Lactaid", since I'm lactose intolerant, but it's still milk). In versions of the classic French omelette you don't use either (like the one I linked below). A lot of American's use water for the same reason we eat canned veggies - we were brought up with it. Milk makes a much richer omelette (and scrambled eggs)

The difference between an omelette & scrambled eggs is that in an omelette you let the curds fuse together, in scrambled eggs you keep them moving to make separate "bits". That's it. To make them fluffy make sure you whisk a lot of air into them before adding them to your skillet (for both).

One trick with scrambled eggs: if they're done in the pan, they're rubber on the plate. Take them out shortly before they fully set since they'll keep cooking.

[CaffeineGirl]

Chilaquilles are a favorite egg dish in this house. You cook a mixture of tomatoes, spicy salsa, onions, and green pepper until almost dry. Also toast corn tortilla strips in a cast iron pan until nice and crispy. Scramble eggs with vegie mixture, and add tortilla strips and a little cheddar cheese once eggs are about half cooked. Serve with a fresh fruit and a side of bacon.
A playa version would likely use packaged tortilla chips, salsa, cheese, and whatever other vegies had survived the week.

[Ratty]

Chilaquilles are a favorite of mine too. They don't have any eggs in em. Mine are enchiladas that aren't rolled up. (Mexicans in Mexico don't really have time to fry the corn tortillas and roll em and bake em.) Isn't cooking great fun. There are as many ways to cook an egg as there are to grow a tomatoe.

[Sunbeam56]

Quiche - omellette backed in a crust
Just sayin'

[trilobyte]

Tatonka, are you trying to tell us you're bringing some kind of omelette bar to the playa?

[FIGJAM]

Chilaquilles are a favorite of mine too. They don't have any eggs in em. Mine are enchiladas that aren't rolled up. (Mexicans in Mexico don't really have time to fry the corn tortillas and roll em and bake em.) Isn't cooking great fun. There are as many ways to cook an egg as there are to grow a tomatoe.

Fastest enchiladas, quick and easy!

Microwave safe bowl.

Put a tablespoon of sauce, then a corn tortilla.

Moosh it so it spreads the sauce on the bottom and add another tbs. on top.

Add cheese and onion and repeat layers depending how hungry you are. (I do two)

Nuke for a minute and a half.

That's it, and a quick clean up!

[tatonka]

Tatonka, are you trying to tell us you're bringing some kind of omelette bar to the playa?

im still learning . 1st one I made came out like this one , kinda runny



next one I added milk and it looked like this one on the outside but all the extra's were inside

[Eric]

This whole thread just makes me happy that I can get 30 fresh eggs at the local farmers market* for $6. Hello cholesterol!




*for people in SF, this is the "Heart of the City"/ Civic Center Farmers Market

[Monkeystyle]

Omlets use water. Scrambled eggs use milk. Just sayin.

As a classically trained french chef, i can say that yes, omlets have milk in them.

[digital]

Goat and Swiss cheese omelet. This is a high-contender for last meal.

[Patsh]

Omlets use water. Scrambled eggs use milk. Just sayin.

As a classically trained french chef, i can say that yes, omlets have milk in them.

and as a classically trained french Canadian english-speaker, I can say that omelets have two 'e's, and omelettes have three.

[Sham]

I'm surprised you didn't try to shove a "U" in there someplace, eh?

[theCryptofishist]

I'm surprised you didn't try to shove a "U" in there someplace, eh?

No, that's us Germans...