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Fluffy Omelets ?

Lanyboy Dec 7, 2006 04:48 AM

What is the key to making a fluffy omelet? I have always made them in I guess the French manner, courtesy of David Rosengarten's show "Taste" some years ago. I enjoy them, they are thin and I like the center a little undercooked, almost gelatenous. From time to time I remember having omelets in a thicker version, I guess you would say, and cetainly fluffier, more airy. How does one acheive this ?

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  1. rcallner RE: Lanyboy Dec 7, 2006 05:10 AM

    Thoroughly heat the olive oil in pan on medium. Pour beaten eggs into pan and stir with the corner of the spatula in a quick circular motion to keep the edges turned back into the body of the egg until very lumpy and almost half-cooked.

    Sprinkle small amount of salt and pepper, cover with lid for 40 seconds (egg will rise and fluff under lid (amazing!).

    Holding pan's handle with your left hand, slip spatula gently under egg (take care not to tear) to loosen and lift egg from pan. Help it up by snapping pan upwards and flip egg over in one easy motion. Catch the egg in the pan with wet side down.

    Add any or all ingredients to the cooked side of the egg especially mushrooms and cheese. Fill one half of the egg and fold opposite side over the ingredients until edges of the egg touch - closing the omelet.

    Cover and cook 30 more seconds. Serve steaming with cheese melting everything together inside the new fancy fluffy omelet!

    The trick is covering the omelet during cooking to fluff the egg, then perfecting your technique flipping the egg over without painting the kitchen. It takes a little practice but the easier you flip the better it goes. Keep the pan close to the egg as you maneuver. Keep ingredients close and beat extra eggs for more servings.

    1. c
      Curmudgeon RE: Lanyboy Dec 7, 2006 05:30 AM

      You a a little water to the eggs. It boils as the eggs semisolidify, creates steam which makes it fluffy.

      1. Emme RE: Lanyboy Dec 7, 2006 06:20 AM

        Adding some milk or cream cheese also fluffifies.

        1. junglekitte RE: Lanyboy Dec 7, 2006 12:02 PM

          even better is a la "original pancake house"
          i don't have the exact recipe but you could definitely experiment. the server told me they whip the egg whites separately and fold them into the yolks.... then bake the omelette. this is a very loose description but i'm not sure they beat the yolks also or just the whites. i'd try both and see what happens!

          it turns 3 eggs into looking like 10! ;)

          2 Replies
          1. re: junglekitte
            Ali RE: junglekitte Dec 7, 2006 01:58 PM

            I remember watching an episode of Martha Stewart about this, and frankly, it's a little scary to see just how much those eggs puff when you do whip the whites. (The yolks were beaten but not whipped when dear ol' Martha did it.)

            1. re: Ali
              rworange RE: Ali Dec 7, 2006 07:47 PM

              Depends on what the requirement is for a fluffy omelet by the OP. I love fluffy omeletes. There was this place in San Jose called the Mini-Gourmet that more than a decade back made the most wonderful fluffy omelets that I've never been able to duplicate. The current owners still make fluffy omelets but they are kind of too greasy and no longer made with skill.

              Anyway the original owners said that baking was involved. Maybe a combo of whipping and baking would produce what I am looking for which is sort of like this ... only folded in half, not so brown with the ingrediants in the middle and not incorporated into the egg.

              The food network and Marth's omelette just aren't quite it.

          2. p
            pamelawinter RE: Lanyboy Dec 7, 2006 12:12 PM

            I have always found that by adding milk or cream to the omelette mixture, you make the eggs more creamy. By adding water to the mixture, it comes out more fluffy.

            1. macca RE: Lanyboy Dec 7, 2006 02:15 PM

              I think water will do it. I prefer your omelet method- don't like the fluffy at all. It reminds me of mocrowaved scrambled eggs when I am served a fluffy omelet.

              1. n
                nicoleberry83 RE: Lanyboy Dec 7, 2006 02:40 PM

                I remember seeing some restaurant featured on the Food Network mix the eggs up in an old-fashioned milkshake mixer (they make updated versions, of course, so no need to scour garage sales!). They put the eggs in the tin cup and let it mix for three minutes or so. The eggs bulked up in volume and made a super-fluffy omelet.

                3 Replies
                1. re: nicoleberry83
                  chef chicklet RE: nicoleberry83 Dec 7, 2006 05:19 PM

                  I saw this one too, I haven't tried it but it worked for them and they were seriously fluffy.

                  1. re: nicoleberry83
                    Sharuf RE: nicoleberry83 Dec 8, 2006 10:58 AM

                    That's the way they do it at Fred's in Sausalito.

                    1. re: nicoleberry83
                      SteveG RE: nicoleberry83 Dec 14, 2006 07:32 PM

                      I tried a modified version of this by attacking my eggs with an immersion blender. After 30 seconds or so with the blender the eggs had increased in volume by around 25%. Cleanup was easy because I didn't dirty any extra bowls and the immersion blender rinsed clean with little effort.

                      I cooked them in a hotter pan than I normally would, which helped them puff as the air expanded. Be sure to cook them very fast and keep scraping the bottom of the pan to prevent them from becoming tough, and remove them from the pan before completely set.

                    2. Karl S RE: Lanyboy Dec 7, 2006 02:42 PM

                      I find fluffy=tougher.

                      1. r
                        Rhee RE: Lanyboy Dec 7, 2006 02:42 PM

                        Of course the obvious way is to whip up the egg whites separately, then fold them in. That's what I do.

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                          amoncada RE: Lanyboy Dec 7, 2006 05:14 PM

                          Use a well seasoned preheated cast iron skillet.
                          A bit of water (not milk or cream) in the eggs. I learned from a line cook at a Greek Diner (they have the fluffiest ommlettes in Chicago) in the Goldcoast neighborhood of Chicago that finishing the ommlette under the broiler is the real secret for fluffy ommelettes.

                          1. s
                            SteveG RE: Lanyboy Dec 7, 2006 07:43 PM

                            I would avoid adding milk or water; to avoid soupy eggs you'll have to cook until the extra liquid boils off and nobody wants that.

                            Along those lines, eggs don't have to be 212 (boiling) to be cooked; you're better off cooking lower and never reaching that high temperature where your eggs will come out dry and tough.

                            I think the comments about a lid or a broiler are good, because the heat will cook the eggs from above, but when you flip an omelette to cook the other side the weight of all the cooked eggs squishes any lightness that would develop when the uncooked eggs set.

                            I'd beat my whites just a bit, fold in yolks, and finish in a hot oven if I wanted to get carried away.

                            1 Reply
                            1. re: SteveG
                              amoncada RE: SteveG Dec 8, 2006 04:28 PM

                              If you monitor the amount of water...let's say no more than 2-3 tablespoons per 6-7 eggs, then they don't come out soupy.

                            2. s
                              Soup RE: Lanyboy Dec 7, 2006 07:51 PM

                              I love fluffy and runny omlets. Add TBL spoon of water per egg and add salt and pepper. (salt not only adds flavor but helps breakdown the membranes in the egg). Use pan shaking or spatula to create curds and by all means do not over cook. And you do not need to flip the egg in order to make an omlet.

                              I generally stop cooking when much of the egg in the center of the pan is runny. I add cheese and other filling, then flip the part of the egg onto itself then tranfer to plate by rolling it off the pan and on to the plate. Much of the center of the egg that is still runny will cook a bit further with carry over cooking. And most important, don't let it sit around. Eat it soon as it tends to flatten out as it cools.

                              Hope that helps.


                              1. thenurse RE: Lanyboy Dec 14, 2006 07:37 PM

                                There are no membranes in eggs! It's almost pure casein which is a protein!

                                1. Bronco Billy RE: Lanyboy Dec 14, 2006 08:35 PM

                                  Owned a B&B for 13 years !!! The secret is using peanut oil (high smoke point) a pat of butter in the middle to guage heat. Beat 3 eggs in a bowl then add small amount of warer. Don't overbeat after adding water or they may stick to pan. Wait til butter is bubbling--almost smoking. Dump eggs in and use small spatch to roll uncooked egg mixture to outside of pan as you tilt pan.(use GOOD 8 inch omelet pan) When partially cooked---then comes the FLIP---you must master the FLIP---you will make a mess a few times but after a while it will become easy. (I have done 10 at one time.) after the flip you may cover it briefly for more fluff if you want. Before covering--add a mixture of sauteed onions, garlic and mushrooms with picante and shredded chedder cheese --salt and pepper-all on one half of the pan. When done-slide halfway onto plate and flip last half to form the shape of an omelet. Add small amount of chedder and picante to top with parsley sprig. Serve with baked potato wedges and bacon or ham. They'll come back for more.

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