Why even try? Omelettes are awesome without flipping them. I think they even taste better without flipping since they become less dry. Here's what I do:
Make the omelette base with eggs and milk, or even better, cream. Whip it gently just so it mixes. Pour it in a hot, but not too hot, pan with lots of butter. The amount of heat here is key. If it's too hot, your omelette will get burnt on the bottom.
Keep stirring it in the pan and make sure that the still runny eggs get to the bottom to coagulate. After a certain point (like when there's not alot of runny eggs at the top), stop the stirring and add whatever you think is good.
When most of the eggs have coagulated (you still want some to be runny so it's not too dry), just slide it off the pan and make it fold on your plate.
I've learned to be patient when making omelets but in the past I was always turning them too quickly and they ended up as scrambled eggs instead... cook faster damn eggs!
I always have this problem because I try to put too much stuff in it and then the whole thing splits apart when there isn't enough casing for all the peppers and meat
There's no need to use a spatula to flip an omlette. If you want to make a simple French-style omlette, this is the way to do it, from the master herself:
If you want to do a big American-style omlette, just make sure you have a proper non-stick pan with a bit of butter. As long as the omlette isn't sticking to the pan, you should be able to just flip it like you would with a pancake with a bit of practice, and that will reduce the stress on the omlette and result in less tearing..
On November 06 2011 02:00 heyoka wrote: I always have this problem because I try to put too much stuff in it and then the whole thing splits apart when there isn't enough casing for all the peppers and meat
What do you use for fillings? I do pepper and ham but I should use other things too but I don't know what.
On November 07 2011 04:24 KazeHydra wrote: Hmm...I know what kind of fail lunch I'm having today.
You can tell me how it turns out
I made a critical mistake in deciding to make omlettes. I forgot that my roommate and I have no restraint when it comes to cooking food and despite all the warnings in this thread, we added all the delicious components of our fridge resulting in what would inevitably break. Menu change to scrambled eggs.
5 eggs 3 slices of pepperjack cheese 1 mushroom 1/4 an onion 1/2 cup of milk a large portion of ham and some spinach in hopes of being slightly healthy
all on top of some bread that was initially supposed to become a sandwich but another menu change was in order. I shall dub this atrocity Kaze Eggs
On November 05 2011 23:10 Roe wrote: i just plop everything in the pan, wait till the bottom is sorta crispy/solid, and then using a spatchela flip it around. it's just a skill you have to learn, like muta harass in BW btw that ham looks awful...or is it just me?
This takes the cake.... "learn omelette flipping like muta micro"
On November 07 2011 12:00 NeverGG wrote: I had the same problems with tofu, but buying a decent non-stick pan seemed to solve everything. This makes me crave an omelet.
Simple tip for really fluffy omelettes, add a tablespoon of water to the mixture. It evaporates on the pan which helps create bubbles and keeps the omelette soft.
So simple, yet it is super effective. Oh and hot pan is a definite.
On November 07 2011 12:00 NeverGG wrote: I had the same problems with tofu, but buying a decent non-stick pan seemed to solve everything. This makes me crave an omelet.
Never heard of tofu sticking to the pan :o
What tofu dishes do you make?
I think it was definitely a case of using crappy old pans which had lost their non-stick capabilities. Since switching to my shiny new pan everything is fine. It varies - I've been experimenting with different types of tofu-based scrambles using veggies and herbs. I also like to just pan fry slices in soybean oil and eat them with soy sauce, or a homemade sauce (Usually light soy sauce plus scallions and herbs.) I'd like to experiment wih tofu burgers and other styles (salads etc) in the future.
EPT
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