Jump to content

Sign in to follow this  
Dub

Ugly omelette

Recommended Posts

One of these days I'll learn how to make decent looking omelettes.....today is probably not that day.....unless you folks can coach me up.

 

Maybe the pan I used is too small and the eggs are too "deep" when poured in over the dice onions that are already cooking in there.

 

Wife's plate....

 

drr4dkO.jpg?1

 

 

 

Mine:

 

no348sw.jpg?1

 

Hit it hard with this sauce:

 

oH8TDsn.jpg?1

 

 

Monday is off to a good start thanks to strong coffee and this fuel.

 

 

Share this post


Link to post
Share on other sites

I have found over the years that a slopped pan helps but is not a requirement. I have used a slopped pan and a pure flat top. Either work fine. The one kind of pan that never works for me is a pan that has a straight lip and the egg mixture gets close to or touched the lip. Maybe an expert chef could make it work but I never can so I use a slopped or griddle top for mine.

I don't flip till the bottom is fairly firm on the half that I'm going to flip. Then I gently run the spatula around and under the edge of the half I'm gonna flip. I then place the spatula under the 1 half and raise it and let it flop on the other half. At that time I hold the spatula on top of the now completed omelette to let it set. I know it's not the way an expert chef does it. Then again I can create an acceptable looking omelette now and the chefs have learned it after making 1,000s of omelletes. If you're lucky like I am, your family, or those you're serving care less about how it looks and more about how it tastes. In that realm I score at 9+ so I'm happy.

Share this post


Link to post
Share on other sites

Thanks to you both.

 

I'm lucky in that my family will jump on just about any eggs I make as long as they aren't too salty or two geeked up with weird stuff....like various rubs and such.

 

I located the "big" pan with a gradual sloped side and I'm gonna try again in the morning.

 

 

 

 

Share this post


Link to post
Share on other sites

I beat some milk into the eggs while the skillet is heating over medium heat, butter the pan, then pour the eggs in. Let them set up some, pop any bubbles that from then I'll pick the pan up off the heat and rotate it a little so the runny egg runs up the side a bit and cooks when it hits the hot side. Then I'll add my fillings ( usually grated cheese, ham, and pico ) and fold it over. Cook time is less than five minutes. Coconut oil works wonders for omelettes, just make sure it's the neutral flavored refined stuff. 

Share this post


Link to post
Share on other sites
47 minutes ago, Mr Cue said:

I beat some milk into the eggs while the skillet is heating over medium heat, butter the pan, then pour the eggs in. Let them set up some, pop any bubbles that from then I'll pick the pan up off the heat and rotate it a little so the runny egg runs up the side a bit and cooks when it hits the hot side. Then I'll add my fillings ( usually grated cheese, ham, and pico ) and fold it over. Cook time is less than five minutes. Coconut oil works wonders for omelettes, just make sure it's the neutral flavored refined stuff. 

 

 

Pico.........ah yes......that and a few shroom slices and it's a home run next time.

 

 

Thanks.

Share this post


Link to post
Share on other sites

 

More ugly eggs this morning....didn't fool with making them look good....in a hurry to get grilling stuff rolling.

 

 

Mine:

ywwQgmU.jpg?1

 

 

Wife's:

 

3TNQMRj.jpg?1

 

 

Little Guy's:

 

Ate three of these and then was asking when lunch would be ready.........bottomless pit.

 

 

6P2KCSV.jpg?1

 

Share this post


Link to post
Share on other sites
1 hour ago, Dub said:

 

More ugly eggs this morning....didn't fool with making them look good....in a hurry to get grilling stuff rolling.

 

 

 

So I was laying in bed this morning reading through the posts and read yours. You inspired me to get up and cook and omelette for myself! It was delicious, bacon, green pepper & cheese (basically what I had on hand). Thanks!

 

DSC02075.JPG.502f5c9aee754012ea5cc2b0964fa3da.JPG

Share this post


Link to post
Share on other sites

Great looking results @Tarheel   

 

 

Dean Smith, himself, would be proud of that one !!!

 

 

Thinking about what I currently have on hand for tomorrow's breakfast.....sweet peppers, Vidalia onion, different cheeses and bacon.  I think I'll give it another go in the morning.....after a pot of strong coffee.

 

 

Share this post


Link to post
Share on other sites

Well.....gave it another shot this morning.

Not there yet but getting dialed in.  Only thing needed now is being a bit more patient before I load it down with stuff and let it cook a bit longer.

 

Stuff I had on hand...

3P0rSWy.jpg

 

Tunes.


oSMMVSM.png?1


Let this stuff ride a while in the pan first....took it off before it softened up and put it back on the eggs later.


rUtq5uk.jpg?1


Should have let the eggs cook just a bit more first.


Toppings on too soon.

Pqiuslj.jpg?1

 

Split it with my wife.  4 eggs is the perfect number for us.


hSsn3Se.jpg?1

 

Getting there.

I'll nail it next time.


4 eggs with a small amount of water all whipped up with a fork was the base.  All this time I've been trying using milk and winding up with scrambled eggs, lol.   Water worked perfectly.

Old dog....learning new tricks.  

Thanks for coaching me up !!!!!!

Share this post


Link to post
Share on other sites
1 hour ago, TKOBBQ said:

@Dub I use 1 Tbs of water per egg, put 1 tsp of butter and one tsp of oil in the pan when the sizzling stops it's time to put your eggs in.

 

 

Will give that a go next time.

 

Thanks.

 

 

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
Sign in to follow this  



  • Similar Content

    • By DerHusker
      Started this beautiful Easter morning out right.

    • By Cajunate
      I had to do a few errands this morning and on the way back home I was getting hungry. I thought about frying a couple of fresh eggs I picked up from the girls in the yard but when I walked in the house my daughter was just finishing making herself a grilled cheese sandwich to go with soup she was having for lunch. It smelled so good I was now undecided which to have..... eggs or grilled cheese. It didn't take long for me to decide what to do.
      I fried up a couple of eggs in bacon drippings and set those aside.

      Then I quickly started making a couple of grilled cheese sandwiches. I added one egg between two slices of cheese and proceeded to grill(or griddle rather)the sandwiches.

      Not a really heavy lunch but it sure was tasty!!!!!


       
    • By DerHusker
      It’s still July so I tried a new burger this evening. “The Crunchy Guacamole Cheeseburger” I had a leftover Buffalo patty and some buns from the Buffalo Buffalo Cheeseburger cook on Sunday.  I spread on some Crystal mayo and then placed on some thinly sliced carrot and celery. (The Crunch) I liked it so much from the Buffalo Buffalo Cheeseburger that I wanted it again.

      I then placed on the buffalo patty with 2 slices of sharp cheddar cheese.

      Then a heaping tablespoon of fresh made guacamole.

      Place on the lid and took it outside to take a plated pic.

      Yum!
      Thanks for looking.
    • By holysmoke
      This a quick and dirty recipe that tastes GREAT. The kids and wife ask for this on mornings after a cook of  brisket or beef ribs the day before.
       
      You will need:
      Eggs to scramble. (How many is determined by the mouths you'll need to feed)
      Leftover brisket thinly sliced and cut up.
      Your favorite rub (The wife likes Montreal Steak seasoning on this recipe)
      Cheese (optional)
      Anything else you serve with a usual breakfast.
       
      What you do:
      Preheat pan to med.
      Beat the eggs normally and pour into preheated pan.
      Scatter the brisket through out the eggs. Not too much tho as the brisket and smoke flavor are more pervasive than you might imagine.
      Sprinkle the rub around as you would salt and pepper. Be conservative! Eggs are light in flavor and you can cover their flavor easily.
       
      Easy and quick. The smoke flavor transforms the taste to something wonderful if you've never tried this.
       
      I'm sure there are lots of recipes here that are quick, tasty and carry that outdoor flavor into unexpected places.
      Cheers
    • By DerHusker
      There is a restaurant here in San Diego (it’s actually on Coronado) called the Bluewater Grill. It is located over the water in the historic former Hotel Del Coronado boathouse, built in 1887. Here’s an aerial picture of it.

      Anyway, they have this dish, Crab Cakes Benedict, on their Brunch menu. Here is a Yelp picture of it.

      From their menu: “Poached eggs and crab cakes on a toasted English muffin, with spicy cilantro hollandaise, breakfast potatoes and fresh fruit”.
       
      It is delicious and I’ve always wanted to recreate it myself. Tuesday I made the Crab Cakes.
      Link: http://www.kamadoguru.com/topic/27006-crab-cakes/
       
      Yesterday evening I started out making up some more Hollandaise sauce

       

      Hollandaise Sauce Ingredients: (Another recipe I followed from Chef John of FoodWishes.com. I added a dash of turmeric, cayenne and white pepper to it and cut Chef John’s ingredient amounts in half)
      1 egg yoke
      1 tsp lemon juice
      3/4 stick of melted Unsalted butter
      salt to taste
      turmeric, cayenne and white pepper, optional
       
      Cooked up some hash browns.

      Sliced up the fruit.

      Toasted up some English muffins.

      Poached some eggs, added some minced cilantro to the Hollandaise sauce and plated it up.

       

      Cut out a bite.

      Eggs were done a little more that I like but they still were a little runny.

      And the required Fork Shot!

      Soo Delicious!!!
×
×
  • Create New...