Omelet

[devilwoman]

...bring a good size pan of water to a boil. Fill a ziplock sandwich bag with your favorite omelet filling and three eggs. Push out as much air as possible before zipping it shut. Put egg filled ziplock into boiling water...cook 20 minutes...10 on each side. I was amazed at how this turned out. Enjoy.

 

I forgot to mention you need to beat the eggs before you put them in the bag...but you probably figured that out already.

Edited December 29, 2007 by devilwoman

[SheikYerbuti]

...bring a good size pan of water to a boil. Fill a ziplock sandwich bag with your favorite omelet filling and three eggs. Push out as much air as possible before zipping it shut. Put egg filled ziplock into boiling water...cook 20 minutes...10 on each side. I was amazed at how this turned out. Enjoy.

 

the bag didn't melt?

[wiegie]

the bag didn't melt?

plastic doesn't melt at 212 degrees

[Chief Dick]

plastic doesn't melt at 212 degrees

 

[driveby]

...bring a good size pan of water to a boil. Fill a ziplock sandwich bag with your favorite omelet filling and three eggs. Push out as much air as possible before zipping it shut. Put egg filled ziplock into boiling water...cook 20 minutes...10 on each side. I was amazed at how this turned out. Enjoy.

Sounds interesting but I like my omelet, and virtually any baked or fried egg dish, with a little light brown crustiness on the outside. Seems to give it a little extra flavor.

[sundaynfl]

...bring a good size pan of water to a boil. Fill a ziplock sandwich bag with your favorite omelet filling and three eggs. Push out as much air as possible before zipping it shut. Put egg filled ziplock into boiling water...cook 20 minutes...10 on each side. I was amazed at how this turned out. Enjoy.

 

Great way to cook omelets when camping!! Dutch ovens rock!!

[Missoula Griz]

WE did the same thing, but used the microwave for 1 minute. It turned out really good.

 

Make sure the bags are high quality. I tried it once with a cheaper bag and spent 20 minutes cleaning up the mess in the microwave.

[dmarc117]

the bag didn't melt?

 

 

plastic is the new salt

[Bier Meister]

Great way to cook omelets when camping!! Dutch ovens rock!!

 

 

i would agree...... and kinda like i busted pd's chops for doing chicken parm in a crock, i'd have to ask why (outside of camping) one would want to do an omelette this way?

[wiegie]

i would agree...... and kinda like i busted pd's chops for doing chicken parm in a crock, i'd have to ask why (outside of camping) one would want to do an omelette this way?

It's easier to clean the pan when you are finished.

[Bier Meister]

 

best omelettes are made in a teflon non-stick pan...... one of the easiest things to clean in the kitchen. if one is using a different pan (and the omelette is sticking... prob won't make a very good omelette- more like a scramble- and that pan could be a pain to clean).

[policyvote]

best omelettes are made in a teflon non-stick pan...... one of the easiest things to clean in the kitchen. if one is using a different pan (and the omelette is sticking... prob won't make a very good omelette- more like a scramble- and that pan could be a pain to clean).

 

I use a non-stick pan and a teaspoon or so of olive oil. I always get compliments on the slightly browned crust, etc.

 

Peace

policy

[detlef]

Sounds interesting but I like my omelet, and virtually any baked or fried egg dish, with a little light brown crustiness on the outside. Seems to give it a little extra flavor.

 

 

I use a non-stick pan and a teaspoon or so of olive oil. I always get compliments on the slightly browned crust, etc.

 

Peace

policy

A well made omelet or pretty much all egg dishes should not have a "brown crust". In certain things like a Spanish Tortilla it is almost unavoidable and is, thus, accepted. However, it should not be a desired thing. The browning creates a leathery texture. If you want flavor, then add something that has flavor. However, an omelet should be pillowy soft and completely blond. Like Bier, I'm all about a teflon pan, ideally one that gets used for nothing else. If you're good, you can make one with lots of butter and a well seasoned french carbon steel pan. However, the non-stick is much, much easier.

 

The procedure:

 

Have your grated cheese and warm filling standing by.

 

Using clarified butter or olive oil (actually duck fat's pretty nice too). Melt the oil in the pan over medium heat (the more practice, the hotter you can go), add 3 seasoned and lightly beaten eggs (a bit of parsley is nice as well and milk if you want it). Continue dragging the edges of the eggs to the center while the uncooked eggs fill in the spot you just pulled to the middle. A few times, lift under one of the edges and tilt the pan in that direction to "pour" the uncooked egg under the lifted flap.

 

Once you've got it to the point that you have just a tiny bit of uncooked egg on the top, remove from heat and flip the entire omelet over in the pan. While you are putting the filling in, the residual heat of the pan will barely cook the part that you just flipped to the bottom of the pan. This will be the outside. Place the fillings in a linear fashion that lines up with the handle. With the handle in your left hand, slide the spatula under the third of the omelet that is away from you, folding it over the filling towards you. Then, bring a plate to the pan, slide the unfolded 1/3 of the omelet barely onto the plate and flip the omelet out onto the plate causing that last section to get folded underneath.

Edited December 29, 2007 by detlef

[Gopher]

A well made omelet or pretty much all egg dishes should not have a "brown crust". In certain things like a Spanish Tortilla it is almost unavoidable and is, thus, accepted. However, it should not be a desired thing. The browning creates a leathery texture. If you want flavor, then add something that has flavor. However, an omelet should be pillowy soft and completely blond. Like Bier, I'm all about a teflon pan, ideally one that gets used for nothing else. If you're good, you can make one with lots of butter and a well seasoned french carbon steel pan. However, the non-stick is much, much easier.

 

The procedure:

 

Have your grated cheese and warm filling standing by.

 

Using clarified butter or olive oil (actually duck fat's pretty nice too). Melt the oil in the pan over medium heat (the more practice, the hotter you can go), add 3 seasoned and lightly beaten eggs (a bit of parsley is nice as well and milk if you want it). Continue dragging the edges of the eggs to the center while the uncooked eggs fill in the spot you just pulled to the middle. A few times, lift under one of the edges and tilt the pan in that direction to "pour" the uncooked egg under the lifted flap.

 

Once you've got it to the point that you have just a tiny bit of uncooked egg on the top, remove from heat and flip the entire omelet over in the pan. While you are putting the filling in, the residual heat of the pan will barely cook the part that you just flipped to the bottom of the pan. This will be the outside. Place the fillings in a linear fashion that lines up with the handle. With the handle in your left hand, slide the spatula under the third of the omelet that is away from you, folding it over the filling towards you. Then, bring a plate to the pan, slide the unfolded 1/3 of the omelet barely onto the plate and flip the omelet out onto the plate causing that last section to get folded underneath.

You can also do it this way without flipping the eggs. Just make sure you lift the edge and get the uncooked part to slide underneath, so that it cooks. Can make for a slightly more runny "inside" of your omelet, but if you do it right, you can cook it just right and avoid having to worry about tearing the omelet when you flip it.

[detlef]

You can also do it this way without flipping the eggs. Just make sure you lift the edge and get the uncooked part to slide underneath, so that it cooks. Can make for a slightly more runny "inside" of your omelet, but if you do it right, you can cook it just right and avoid having to worry about tearing the omelet when you flip it.

I think an advantage of flipping it is that, in the event that the side that has seen the heat is even a tiny bit tough and leathery, the warm filling, cheese, and residual heat will sort of steam that side soft again and the new outside is super soft having never seen direct heat.

[SheikYerbuti]

Dutch ovens rock!!

 

THEY SURE DO!

[detlef]

THEY SURE DO!

So, after the first person posted the definition, what exactly possessed so many others to put forth the exact same definition worded a different way?

[Big John]

THEY SURE DO!

or him

[SheikYerbuti]

So, after the first person posted the definition, what exactly possessed so many others to put forth the exact same definition worded a different way?

 

I don't know, but I always enjoy the many different sample sentences. They always crack me up.

[HowboutthemCowboys]

A well made omelet or pretty much all egg dishes should not have a "brown crust". In certain things like a Spanish Tortilla it is almost unavoidable and is, thus, accepted. However, it should not be a desired thing. The browning creates a leathery texture. If you want flavor, then add something that has flavor. However, an omelet should be pillowy soft and completely blond.

No offense detlef, but isn't cooking at home all about making things you enjoy eating? I mean, I'm certainly not going to argue the finer points of omelet making with a chef but, if someone obviously enjoys a little "brown crust" on it, who's it hurt?

 

spell edit

Edited December 30, 2007 by HowboutthemCowboys

[detlef]

No offense detlef, but isn't cooking at home all about making things you enjoy eating? I mean, I'm certainly not going to argue the finer points of omelet making with a chef but, if someone obviously enjoys a little "brown crust" on it, who's it hurt?

 

spell edit

Perhaps they've never had a truly perfect omelet? Considering how many things are better with a browned crust, it is entirely possible that they have been trying to achieve a browned crust not realizing that it may not be desirable with eggs. After all, it is not easy enough to make an omelet without color that one would do so accidentally. I've been cooking since I was a kid and had made that same mistake many times before I learned otherwise. Again, it's rather counter intuitive, since we tend to sear a crust on nearly all the meats we cook. It just happens that meat and eggs are not the same thing.

 

And obviously, it doesn't hurt anyone. However, browning an omelet would compare to preferring your steak well-done. You're certainly allowed to have your steak cooked however you like but you need to realize that you prefer your steak cooked "improperly" if that's the case. Sorry to be dogmatic, about it but it's pretty much true. If a guy in a legit kitchen starts turning out browned omelets, he's not going to be cooking them for long.

Edited December 30, 2007 by detlef

[Jimmy Neutron]

best omelettes are made in a teflon non-stick pan...... one of the easiest things to clean in the kitchen. if one is using a different pan (and the omelette is sticking... prob won't make a very good omelette- more like a scramble- and that pan could be a pain to clean).

 

Wurd. I'm a bit of an omelette snob and believe you not only need a good teflon pan, but it needs to be the right surface area to egg ratio. I like a 9" pan for a 3 egg omelette.

 

I take my omelettes way too seriously.

[policyvote]

A well made omelet or pretty much all egg dishes should not have a "brown crust". In certain things like a Spanish Tortilla it is almost unavoidable and is, thus, accepted. However, it should not be a desired thing. The browning creates a leathery texture. If you want flavor, then add something that has flavor. However, an omelet should be pillowy soft and completely blond.

 

Oh! Okay. I never used to go for the 'crust' until it happened one time and it looked 'fancy'. I had no idea that wasn't right.

 

The procedure:

 

THANK you for posting this! I take pride in my omelettes and can't wait to try this. Also, I never dragged from the center out, I pulled from the edge in and/or did the flap-lift-pour thing. I'm excited to try my hand doing it the right way . . .

 

Peace

policy

[detlef]

Oh! Okay. I never used to go for the 'crust' until it happened one time and it looked 'fancy'. I had no idea that wasn't right.

THANK you for posting this! I take pride in my omelettes and can't wait to try this. Also, I never dragged from the center out, I pulled from the edge in and/or did the flap-lift-pour thing. I'm excited to try my hand doing it the right way . . .

 

Peace

policy

I think you mis-read the directions (or I mis-wrote them). You've been doing it the right way in terms of pulling from the edge in. I doubt going from the center out would yield good results.

[policyvote]

Perhaps they've never had a truly perfect omelet?

 

'Fraid not. Just know my mama's way of doin' it. My family enjoys a greasy spoon approach, and if we ever have "nice" breakfast it's usually a Sunday Brunch buffet--ergo, no 'truly perfect' omelettes.

 

Considering how many things are better with a browned crust, it is entirely possible that they have been trying to achieve a browned crust not realizing that it may not be desirable with eggs. After all, it is not easy enough to make an omelet without color that one would do so accidentally. I've been cooking since I was a kid and had made that same mistake many times before I learned otherwise. Again, it's rather counter intuitive, since we tend to sear a crust on nearly all the meats we cook. It just happens that meat and eggs are not the same thing.

 

Whew, good to know this is a typical mistake. Thanks detlef!

 

And obviously, it doesn't hurt anyone. However, browning an omelet would compare to preferring your steak well-done. You're certainly allowed to have your steak cooked however you like but you need to realize that you prefer your steak cooked "improperly" if that's the case. Sorry to be dogmatic, about it but it's pretty much true. If a guy in a legit kitchen starts turning out browned omelets, he's not going to be cooking them for long.

 

Yeah, I actually don't prefer the crust, I just thought that was 'right'. I'm glad to know it isn't!

 

Peace

policy

Edited December 30, 2007 by policyvote