Egg White Omelet Technique
- SilverlakeGirl Jun 9, 2008 08:32 AM
In the interest of eating a more healthy breakfast I attempted to make my first egg white omelet at home this weekend.
The omelet came out in pieces ... like a crumbled up egg white. And, even though I used non-stick spray, it still stuck to the pan in places.
What am I doing wrong? And to what stage should the egg whites be beaten? I noticed they were quite viscous without the yolk.
I'm going to be making white egg foo yung later today, so your topic really interested me.
I do make eggs pretty well so I have a few questions.
what kind of pan?
and what was your technique?
I watched Tyler Florence make an omlette yesterday and I was really baffled, he said to use high heat making an ometette because it will stay together.
On the lowest heat, and sometimes I turn the stove off and use residual heat only to make sure that I get the softest and creamiest eggs.
Using low heat.
I do this, I do use a vegetable oil ( I'm not in the canola court), swirl it all over tipping the pan so that the pan is coated well.
On low heat put in the seasoned egg mix
Using a rubber heat resistant spatula as I tip the pan, I lift the cooked egg and let the runny part go under, I keep doing this until there is no more run off.
When the top looks like a custard, I fill my omelette (cooked veggies, cheese meats whatever.) Let it cook a little longer, turn the heat off and then carefully flip it over. If you're really good you can flip it over on the plate.
I don't want any brown cooked egg on my omelette, this technique takes a bit of patience but does work the best for me.
Not knowing the size of your pan, it is really hard to do this with just 1 or 1 egg whites, you will need to use more so that you have something to work with and it doesn't cook too fast. You will want to have at least 1/4 to 1/2 inches of egg mix in the pan for the best results.
Did I help at all???
re: chef chicklet
I think my problem came from making it as though I was making a regular omelet with the yolks.
I used non-stick spray, when hot I slipped in the beatten egg whites. I lifted the edges from the sides ... but the all egg-white omelet presents problems because whites do not act the same as whole eggs.
The whites not only still stick ... but they break up.
Will you be making your egg foo yung with whole eggs or only whites?
I use a nonstick carbon steel wok with very little vegetable oil. Keep the stove on low the whole time, don't increase it at all and after you form the shape, leave it alone.This wil allow it to set properly.
I also use an extremely thin spatula that I bought for thin cookies.
The spatula is made by Calphalon, I bought it at Ross.
I show the entire steps to making the egg foo yung- all but the sauce.
Let me know if you have any questions, by clicking on the link it will take you to my flicker page. Hope this helps.
I used 5 egg whites by the way...
re: chef chicklet
Thank you for the advise.
I'm going to change a couple of things: I'm going to add more egg whites. A two egg omelet is just fine of me but it makes a very small EW omelet [that would go to your idea of the size of the pan]. I'm going to use 3 EW minimum.
And I'm going to add more non-stick spray. I also like your idea of a thin spatula.
I'm pretty adept at making regular omelets so it may have been a quirk. Also, here is a 3 minute video of Martha Stewart making a 4 EW omelet although she doesn't complete from beginning to end.
I don't whip the egg whites for the egg foo yung like she did. Just stirred them a little, but didn't beat. Interesting that she did a swap.
A lot of recipes will have you add flour too to get the fluffy white egg omelette. Well I think you figured it out, you just needed more eggs. It can be so frustrating cooking some things you think would be the simplest.
Either the pan wasn't hot enough, you didn't use a non-stick skillet (can't tell by your post) or didn't use enough spray. For the record, I hate Pam and never use it. I've made plenty of egg white omelets (for the wifey) and have never had a problem. They act just like regular eggs. Use a non-stick skillet, let it preheat and add some butter. When the butter just foams, add the lightly beaten egg whites and cook like a regular omelet.
If you are doing egg whites then perhaps you are avoiding oil as well? If so- spray pan, turn in beaten whites and DO NOT TOUCH. I think of them like meats where they will stick to the pan if you play with them before they get their "crust". Sprinkle on your add-ins as whites start to set. When they easily release from the pan you can fold in have and flip a few times to finish cooking. As to the stage of beating- depends on what you like. For a while I was doing them really airy with a wisk, and sometimes I like that texture, but usually I just beat enough to break up the gloppy bits.
I buy the egg whites in the carton. I shake it really well -- until foam on top, and then pour into Pam sprayed pan, or buttered pan. Then I just make like I would any omelet. The whites in the carton are much less viscous than fresh eggs. When I do use fresh egg whites, I whip them with a small wire whip for until they're foamy.
You are right, egg whites do cook differently from whole eggs.
I use a teflon pan with a Pam type spray. Use your whisk or fork and give them a good whip. I also add a bit of shredded cheese, the melted cheese helps the eggs to bind and cook like a regular omelet.
We even tried making matzah brie and chilaquillas with egg whites as well.
Just wanted to give an update on what I'd learned about making egg white omelets. I make one every day Monday through Friday.
1. Use a minimum of 3 egg whites
2. Put the egg whites in a large bowl
3. Use a balloon whisk
4. Whisk to just until it reaches the frothy stage or to the frothy stage depending on preference
5. Non-stick or butter in hot pan
6. Proceed as with any other omelet
I found that this procedure made an omelet with some body that was easy to manipulate ...
The only thing I do differently than any of the posts I've read so far is to add a small amount of water, just bit more than 1/4 teaspoon for each egg white, while whipping them up. But I only whip to the soft peak stage, no more. When I had a problem with the breaking while trying to fold them I learned, which should not have been a surprise, that I needed a wider spatula than the medium width variety I started with. I maintain medium/low heat in a lightly oiled pan (I wipe the pan with a bundled cloth dipped in cooking oil just enough to put a film on the pan surface - Whip 'em up; let 'em set, fill 'em up and fold 'em up. That's it.
I too have tried the 3 egg white omelet with little success. Then I tried it with 3 eggs and only 1 yolk. I mix well with a fork in a pint glass. Lightly spray with Pam. Cooks the same as my regular omelets, but healthier. I'm going to try your method for all whites. Can the size of the mixing device really be a factor?