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Omelettes, The Turning Part

Discussion in 'Non-Vegas Chat' started by Breeze147, Dec 4, 2019.

  1. bubbakitty

    bubbakitty Doing retirement again and happily so....

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    Throw grease up on the eggs when facing up as you cook. It will give it a consistency which is more difficult to violate when flipping. So just use a spatula you plan to turn it with and let it cook a little with the hot grease being sorayed(?) prior to flipping.
     
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  2. jamesxnj

    jamesxnj VIP Whale

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    You can practice the wrist technique by flipping a piece of bread in the pan.And a non-stick pan is essential when eggs come into play.
     
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  3. hammie

    hammie VIP Whale

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    Breeze, what are youse eatin’ eggs for?
     
  4. progrocker2112

    progrocker2112 Watch out for this guy

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    I can eat 50 eggs.
     
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  5. azlefty

    azlefty VIP Whale

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    You don't need to flip in the pan. The kicker is that if you are cooking in an 8 inch pan, you only use 2 eggs (NOT 3 or more). That way, the omelet is thin enough to cook through before the pan side gets rubbery. Then you just turn a corner of the omelet, and you flip the rest from the pan onto the plate that you will eat it from. This produces an elegant trifold omelet. If that isn't enough food for you, make another one.

    When I learned this from here, it was life changing as far as the most important meal of the day is concerned.
     
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  6. Chuck2009x

    Chuck2009x VIP Whale

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    If you don't care about folding, you basically want an egg pancake, and 2 eggs is enough, get yourself a 7" T-Fal non-stick fry pan. Melt a little butter, dump the eggs in when the butter's hot but before it separates and runs into the edges of the pan. Let the eggs set a little, then shimmy the pan a little so the pancake slides around.

    You gotta wait long enough so the top isn't still totally runny, but the bottom isn't starting to brown, it's a heat management thing. :D Then you can flip, you won't get a bulls-eye every time, but you'll get the hang of it.

    DON'T buy an "egg pan," the sides are too steep. You need a gentle slope on the sides.
     
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  7. Pancakes

    Pancakes Low-Roller

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    I make them in the normal way, fold, then turn the heat right down and put a lid on the pan. leave it for 2-3 mins and then flip, leave for a bit longer with the lid on and it's done a treat.
     
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  8. NYNYGirl

    NYNYGirl VIP Whale

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    I took notes from the cook at our local casino here (Turning stone) where he would push the edges of the eggs in to be sure they are cooked enough then do the flip...Now I want an omelet.

    Though it was nice when it was included in the $9.99 breakfast buffet. That alone made the price worthwhile.
     
  9. fenway68

    fenway68 VIP Whale

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    I saw this series years ago (?>20?) and learned a ton of cooking techniques I use in the kitchen to this day (need to get my hands on a copy if it exists), and soon after this episode, I tried my hand at the Classic omelet. I have succeeded once!! It was just like the video! Never since but I still keep on trying!! I will get this down, as I always remember this is how Jacques judges a good chef! I am no chef, but should I ever meet him before he dies, I want to make him an omelet!
     
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  10. C0usineddie

    C0usineddie VIP Whale

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    There is a magic thing called scrambled. Maye life much easier.

    If you have to have an omelette, put the pan under the broiler for a minute or less. Cooks the top of the eggs so they wont be runny. Do this after they tighten a bit on the bottom.
     
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  11. julia

    julia (was miss_sonja)

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    When our second child was born, we had chickens in a coop in our backyard. My husband decided he would learn to cook omelettes during his paternity time off and he did! 16 years later, he still makes a one-egg omelette for his breakfast every morning. Stainless steel pan, butter. Never sticks and always perfect. I can't duplicate his technique.

    What I do is to cook the eggs until the bottom layer has enough integrity to keep it tight. then I flip it in the pan with a nice little thwoop of the wrist. pop on the filling and fold, then cover to let the cheese melt. perfect every time. Except the time the thwoop didn't work and egg would up all over the stove top.
     
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  12. Breeze147

    Breeze147 Button Man

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    Love eggs. 4 to 6 a week is doing no harm, cholesterol wise.
     
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  13. fenway68

    fenway68 VIP Whale

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    The egg limiting cholesterol recommendation was thrown out years ago. Just don’t cook them in tons of butter and salt if you have heart issues or want to avoid heart/blood pressure issues.

    Hard boiled !!

     
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  14. Ninjamom

    Ninjamom Tourist

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    Its all in the mechanical wrist ...


    Im actually surprised that this contraption doesn't make more of a mess!
     
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  15. Jackpot Johnny

    Jackpot Johnny Wynn Fan

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    I have scrambled eggs for breakfast most mornings, partly because I’ve messed up more omelettes than I’ve done right. I’ve just never mastered omelettes. I could teach air-to-air combat in high performance aircraft and build fine furniture, but omelettes mystify me. I am an omelette dyslexic.

    I am an expert at watching skilled omelette makers at the Wynn buffet. Perfect every time.
     
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  16. LolaDoggie

    LolaDoggie VIP Whale

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    I have learned to do a "half moon" single fold/flip. Took a while. 2 eggs, toppings on one side of the "moon". Wait until things look firm enough. Half moon fold of the empty half over the full half. Watch again. Flip it over so the toppings kind of melt in. On the plate. I think having a glass lid to kind of watch and yet contain the heat/steam kind of helps. I never liked runny or close to runny eggs, so there is "colour" on them. That is a no no for a lot of people but screw them this is my omelette and Imma eat it the way I want it.

    On buffets, I like them folded in 3 with the cheese coming out at me like lava. That makes me happier than maybe it should make a normal person. Simple pleasures in life.
     
  17. DDB

    DDB Low-Roller

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    Runny eggs disgust me.

    Once the bottom is cooked, I slide the omelet onto a plate. Put the skillet over the plate and turn the whole package upside down.
     
  18. Breeze147

    Breeze147 Button Man

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    It was this technique that led me to start this thread. When I tried it, the eggs slid off of the plate and over the kitchen counter. My sausage, pepper, mushroom and cheese omelet became a "Farm Scramble".
     
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  19. KnotGillty

    KnotGillty High-Roller

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    If you're going to use this technique:

    1. Turn the heat to low just before you slide off/flip. The residual heat from the skillet will cook the other side super fast.

    2. Don't add your ingredients (cheese, meats, veggies) until after you flip the eggs over. Once your ingredients are placed, fold the omelet.

    Naturally, colder ingredients (ham, cheese, etc) take longer to warm up / melt. Room temp works best.
     
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  20. smartone

    smartone VIP Whale

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    I made myself an omelet this morning following what this fella did and it turned out perfect! Moving the liquid on top to the outside and underneath did the trick! It's funny how a three-(3) egg omelet is so filling, but I can wuf down three-(3) eggs over easy like it was nothing.
    Thanks for the video @breanna61
     
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