Why can't I flip an omelet sheet without breaking it.... now my breakfast look like this...
Recipe
Ham, Green Peppers and 2 eggs, 2 slices of Bread.
Step 1, stir fry the ham and green peppers, and cook the egg in a thin sheet Step 2, Try to put the ham and peppers on the egg sheet Step 3, Fuck it up and tear the Egg sheet, Step 4, Say fuck it and stir fry everything -.-" Step 5, add bread
Ok so anyone know how to make omelet sheet not break?
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
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?
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?
Cheap stuff is, well....cheap Hard to get some good ham in China town, tastes awfully dry. and that was the best quality carried by that store
I hate to tell you, but that doesn't look very appetizing. Without replays, it's hard to say where you went wrong. Oh wait...
My guess is that the pan was not hot enough when you were doing the egg. Both the oil and the pan must be hot to get it going.
-To whip up the egg, I personally use a fork and with repeated flicks of the wrist, then stir it up quickly. - Glaze the entire pan with oil after the pan is hot. Do not let them stick to the pan, the eggs will quickly absorb some of your oil too. - The cuts on the pepper and the ham looks quite big for an omelet. - Have patience, gently start to peek at the edges (from all sides) to keep them from sticking, and watch the color. Try to turn it only once.
On November 05 2011 23:22 HereBeDragons wrote: I hate to tell you, but that doesn't look very appetizing. Without replays, it's hard to say where you went wrong. Oh wait...
My guess is that the pan was not hot enough when you were doing the egg. Both the oil and the pan must be hot to get it going.
- to whip up the egg, I personally use a fork and with repeated flicks of the wrist, then stir it up quickly. - glaze the entire pan with oil after the pan is hot. - the cuts on the pepper and the ham looks quite big for an omelet.
Bad spatula micro -.-", I use a electric skillet for cooking so do you think using fire+pan would be a better idea? Yeah I didn't dice it down alot...
On November 05 2011 23:24 Dalguno wrote: Make sure the pan is big enough. I always have problems with super small pans, hard to get the angles right.
On November 05 2011 23:22 HereBeDragons wrote: I hate to tell you, but that doesn't look very appetizing. Without replays, it's hard to say where you went wrong. Oh wait...
My guess is that the pan was not hot enough when you were doing the egg. Both the oil and the pan must be hot to get it going.
- to whip up the egg, I personally use a fork and with repeated flicks of the wrist, then stir it up quickly. - glaze the entire pan with oil after the pan is hot. - the cuts on the pepper and the ham looks quite big for an omelet.
Bad spatula micro -.-", I use a electric skillet for cooking so do you think using fire+pan would be a better idea? Yeah I didn't dice it down alot...
Gas stoves are always better, except that they're not allowed in apartments and such. I hate electric stoves, but I had no choice. You want to peek at the edges and start from there before you flip it. When you're crawling underneath your egg with the spatula, you're keeping it from sticking, and you're looking at the color to see the progress. Have progress and flip it once.
A bigger, flat spatula helps, but not necessary. If you break it, do damage control and don't break the rest.
Your chunks of ham and peppers look a little bit too big to be in an omelette. You should improve your opening a little by dicing it into slightly smaller pieces.
You have to be very careful with your spatula micro, it's like marines vs banelings or lurkers, one misclick and it's gg. I generally spread the egg all over the pan, then slowly prod at the sides of the creep egg with the spatula so that the runny bits at the top flow down and get cooked at the bottom of the pan. It helps a little in making the egg sheet a little thicker and you won't end up with raw runny egg on top/inside and cooked/burnt egg underneath.
Also, be sure to slow push cook the egg on medium heat, mb even medium-low so the bottom doesn't cook too fast compared to top.
Blast since you're into anime and all why don't you try making a japanese omelette? I think it was called omurice or something but I can't remember, but you won't have to deal with flipping the entire thing over. Plus it'll look a lot more appetizing... cause your breakfast looks awful.
Instead of using fried rice you can try wrapping it up with meat and veggies like a wrap but in the way Japanese people do it. It's really easy all you need to do is just place your inside ingredients on the dish and then plop the omelette on top and wrap it up using a paper towel. The key is to not overcook the omelette so that its easy to mold it into any shape you want, and when it cools it'll stay that way.
Also its important to note that they also add cream into the omelette mix, I don't know why but I think it might help keep the omelette from breaking.
And cheese is AWESOME with omelettes its so goood.
I've probably made over fifty omelettes this year between Feb. and May because they are so freaking amazing. To make a perfect omelette, it really takes a lot of practice, and there are a lot of variables in the equation
1. ingredients: what you pick is very important, if you choose hard ingredients, then your omelette is not going to turn out well. This, however, can easily be alleviated through finer chops and sauteing them before adding the beaten eggs. Ingredients that definitely need to be cooked for a while: onions and bell peppers.
2. quantity: the amount of ingredients you add to your omelette is crucial. Everyone wants to stuff as much as possible into the eggs, hey, bigger is better, but if you overstuff your omelette, it's certainly going to break. This takes a lot of practice to eyeball, and I think I broke through after fifteen or twenty.
3. eggs: adding milk to your eggs will give it more fluffiness, which will make flipping easier. However, if you add too much milk, it'll be very runny.
4. cooking technique: Control the temperature. I find cooking it on low-heat gives the best results. Also, covering the pan with a lid for a few seconds (similar to steaming almost) before flipping helps immensely. Later, I started broiling it briefly before flipping it over. This way, the middle of the omelette won't be runny (which I hate, but you might not).
But from what I can remember... using butter seemed to make the egg sturdier.
Also you have way too much stuff and it's not chopped into small enough pieces. If you really want a ton of shit you can try making two egg sheets (which cook really fast), and just sticking everything in between the sheets. Use cheese as an adhesive.
You put too many large chunks of ham and peppers into the omelet so that's why it tore up. Try cutting stuff down into smaller chunks and adding a bit less overall.
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.
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.
You should try it once with sesame oil. When I lived in Japan I used to eat rice with big slabs of tofu fried in sesame oil for dinner like three nights a week. It's practically free and its soooooo delicious...
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.
You should try it once with sesame oil. When I lived in Japan I used to eat rice with big slabs of tofu fried in sesame oil for dinner like three nights a week. It's practically free and its soooooo delicious...
Thanks for the tip :D I'll pick some sesame oil up on payday.
Hmm, I don't have a spatula, but have this sort-of-thick wooden spoon instead. Any tips on flipping omelettes (or other things that need to stay together... I guess it works mostly fine with quesadillas) with something like that?
Looks to me like you have the heat too high and the egg too spread out over the pan. I think the key is slow cooking and making sure the pan is properly lubricated.
Try adding a little milk and cream cheese to the omelet. It adds an excellent texture and flavor to the egg.
On November 07 2011 17:57 Ghin wrote: Looks to me like you have the heat too high and the egg too spread out over the pan. I think the key is slow cooking and making sure the pan is properly lubricated.
Try adding a little milk and cream cheese to the omelet. It adds an excellent texture and flavor to the egg.
SECRET TECHNIQUE: CREAM CHEESE
FYI All the youtube vids linked in this thread advocate high heat for omelettes. Julia Child makes hers in 20 seconds with high heat.
THE MORE YOU KNOW =============__/\__ =============\---_---/ =============/--/ \--\
On November 07 2011 17:57 Ghin wrote: Looks to me like you have the heat too high and the egg too spread out over the pan. I think the key is slow cooking and making sure the pan is properly lubricated.
Try adding a little milk and cream cheese to the omelet. It adds an excellent texture and flavor to the egg.
SECRET TECHNIQUE: CREAM CHEESE
FYI All the youtube vids linked in this thread advocate high heat for omelettes. Julia Child makes hers in 20 seconds with high heat.
THE MORE YOU KNOW =============__/\__ =============\---_---/ =============/--/ \--\
Awesome star :-D.
I mostly do the style of omlettes that the renouned Ms. Child makes in the video I linked now, and they definitely are done best on high heat. I think you'd want lower heat for an American-style omlette, though, where you have a big slab of egg wrapped around toppings, since you don't keep them moving the whole time and they tend to be made thicker. Really low heat is for scrambled eggs, which you want to be super light and fluffy and also don't keep moving around in the pan (the less you stir them the nicer structure they have).
On November 07 2011 16:29 ]343[ wrote: Hmm, I don't have a spatula, but have this sort-of-thick wooden spoon instead. Any tips on flipping omelettes (or other things that need to stay together... I guess it works mostly fine with quesadillas) with something like that?
I 've done it with the flat of a kitchen cleaver before. It's pretty good actually just because how flat and wide it is
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