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Omelettes, The Turning Part

Discussion in 'Non-Vegas Chat' started by Breeze147, Dec 4, 2019 at 8:01 AM.

  1. Breeze147

    Breeze147 Button Man

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    Let's get this out of the way, I can't flip. There has to be a way to turn the son of a bitch over without flipping.

    I used to be a folder, but too much of the egg remains liquidy, if I wait until it's solid, the bottom gets too brown. You can see the conundrum.

    Still want to retire? After 7 years of retirement, this is the kind of shit you will ponder and experiment with.

    I've observed and taken notes on the Las Vegas Omelet People. They never miss. For that they get a dollar. I can't do it. My triple bypass left me with weakness and shaking in my right hand. It's still my much more dominant hand, Or maybe it's the DT's, I'm not really sure.

    Whatever, I just want an omelet that is not overly brown, but all of the egg has cooked.
     
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  2. breanna61

    breanna61 Super Moderator

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    Have you tried “keeping the egg moving” not like you would scrambling but tilting the pan or using a rubber spatula to move the uncooked egg to the hot pan. Having a hard time describing it; let me see if I can find something that demonstrates.
     
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  3. breanna61

    breanna61 Super Moderator

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    Here you go, no flip technique

     
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  4. Breeze147

    Breeze147 Button Man

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    Hmm, interesting. I should be a more active egg mover.
     
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  5. Electroguy563

    Electroguy563 Over-Fried Gambler

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    Don't feel too bad, Breeze. I've been trying since forever and I can't do it either.
     
  6. smartone

    smartone VIP Whale

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    HA! After 13 months of retirement I can absolutely attest to this! I appreciate the video, that helps a lot. My wife can flip and nails omelets every time. She's just got the technique down. I do it your way and will give the video info a try. I also figured out "less is more" with regards to the filling... I usedto put too much on/in and ended up with a mess.
     
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  7. bubbakitty

    bubbakitty Doing retirement again and happily so....

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    My wife has a knack for cleaning, washing and folding/hanging. Omlettes.....not so much.
     
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  8. bubbakitty

    bubbakitty Doing retirement again and happily so....

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    And she doesn’t read the board—obviously. :rolleyes:
     
    NFL Wild Card--
    NY giants vs Cincinnati-- y not?
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  9. Geogran

    Geogran VIP Whale

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    An extreme method I used to do: 2 skillets, lol. :goofy: Once your omelette is halfway done, place another skillet upside down on top, using both hands, flip the skillets over. Remove the top skillet and finish cooking your omelette, perfectly done on both sides. Yes, I used to do this. o_O

    Eventually I sacrificed 2 dozen eggs, one by one. Placed one egg in the skillet, partially fried the egg, tried the magic flip (it’s all about the wrist movement) and 2 dozen eggs later I was 50/50 successful. Over time I can mostly flip an omelette without leaving half of it all over the pan or stove. :evillaugh:

    As to the video, I wouldn’t use olive oil as an alternative as he mentioned, to me it overpowers the eggs. When I add anything, I use a smidgeon of butter and a smidgeon of canola oil and let them meld together before adding the eggs.
    (And if you use a coated pan and medium-low heat, you don’t really need butter or oil unless you prefer it).
     
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  10. ardee

    ardee It's only money.

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    Hubster here - why not get a folding omelette pan like this one? I used to own one. Worked great, and isn't as kludged together as Geogran's solution.
     
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  11. RBH4LIFE

    RBH4LIFE Tourist

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    Finish the cooking under a hot grill. Yours, A Chef.
     
  12. SMG

    SMG High-Roller

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    I like the way Jacques Pepin prepares his omelettes. He shows how to prepare 2 types of French omelettes in this video, country style and classic French. My favorite is the second one, the classic French omelette which is soft and creamy in the center. It takes some practice not to turn it into scrambled eggs, but once you have the technique down it comes out pretty good.

     
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  13. ardee

    ardee It's only money.

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    ;)
    @ardee wife, here. No need for a folding omelet pan at all.
    Can’t remember the last time husband made one since I’ve known him. :haha:
    Go with heating the pan til almost smoking...throw in a pat of butta til melted and make sure to coat the pan..pour in the eggs which have been lightly folded with a fork or whisk...allow eggs to cook a bit before using a spatula along edges of pan to move eggs inward and tip to allow wetter parts of egg to move along outer edges.
    When you see bubbles appear across the omelet field ;) ...add your desired ingredients along one side and heat for a bit til you fold over halfway and then use spatula to loosen underneath the fold so you can slide onto your plate. Yum and yum. :feedme:

    *edited to add : My husband better never say @Geogran kludges anything ever again. How dare you, sir.!
    ...Off too look up what kludge means but still.:hmmm:
     
    Last edited: Dec 4, 2019 at 12:24 PM
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  14. LolaDoggie

    LolaDoggie VIP Whale

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    Youtube. Everything I need to know I learned from Youtube.
     
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  15. Valgal

    Valgal Interesting and rude are not the same thing.

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    Martha Stewart

     
  16. deansrobinson

    deansrobinson VIP Whale

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    Size matters. Use a larger spatula (assuming you're making 3-egg omelettes). I lift the pan from the burner and keep the eggs moving -- heating without sticking or burning. Fold over 1/3, then the 2nd third, then flip the whole thing and let the 'seam' cook for just a tad. This works assuming you put your fixins in the center. It took a long time to master that, and for decades I just made the standard 'half moon' omelettes.
     
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  17. Geogran

    Geogran VIP Whale

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    You two lovelies need your own tv show, everyone would just adore you!

    I don’t know what kludged means either, but I’m sure it’s legit and complimentary :haha: :haha: :rolleyes:o_O o_O

    Carry on :love:
     
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  18. Astribling

    Astribling Alice In Casinoland

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    I've never been able to fold an omelet. And I usually like to add too many veggies, cheese, etc, so it makes it even harder to fold. In the end, mine usually turn into a frittata. Which is also delicious!
     
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  19. marksind

    marksind VIP Whale

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    Also in the "can't flip" club. Same with eggs over. I always break at least one of the two yokes when I cook a couple and try to flip them.

    Question: Has anyone noticed that eggs now seem incredibly runny/watery? Maybe it's just the ones here in the northwest, because we got some at the grocery store in Vegas in October while staying at the Grandview and they were nice and firm when cracked into the pan. Held their shape well. No matter where I buy them around here they are really runny and don't hold their shape at all when fried. Makes them even harder to flip without breaking the yokes.
     
  20. progrocker2112

    progrocker2112 Watch out for this guy

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    If y'all want your mind blown search Japanese omelet on YouTube and see all the crazy stuff they do with just chopsticks.

    But I digress. In my experience making a decent omelet is a lot about your equipment as well as technique, and the latter will affect which of the former is meant for you. I switched to a smaller non stick pan with silicon spatula and saw an immediate improvement in my attempts. Most of the time I don't care, let's just scramble some eggs in bacon grease!
     
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