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Omelette

I read an article in which someone said they grill their omelette after pan-frying it; does anyone else do this? usually I flip mine to get it cooked trough.

What other differences? I'd have ham, but not cheese. Well, ok, Feta.

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  1. Not precisely a classic omelet, sort of halfway to a frittata, but what I do when I want to make an egg dish for a crowd is get out my largest oven-safe skillet, melt a good-sized knob of butter in it until it almost starts to brown, whisk up a bunch of eggs with salt & pepper, pour into the pan and cook without stirring on the top of the stove for a bit. Then add toppings like a pizza - maybe ham, and/or sauteed onions, peppers, mushrooms, whatever you like. Top with lots of shredded cheese and slide it under the broiler until the cheese starts to brown. It will puff up in a really cool way, then start to subside as soon as you take it out of the oven.

    Pop it out and slice into wedges. Quick, easy, and always a big hit. If there are kids involved I call it an egg pizza.

    4 Replies
    1. re: BobB

      The way I was taught by an old school French Chef was never to flip it, even though I do now. Chef Michel would always have an advance placement student make him an omelette as part of the admissions test. He would not accept any color on the egg, it had to be yellow and smooth "like a baby's bottom" he would yell in his heavy french accent. oh yeah and this was before everyone used teflon pans, you would have to use a black steel pan that was properly seasoned.

      1. re: BobB

        I heard the salt reacts with egg and makes it runny - I don't know how much difference it makes in this case, but can you try it next time and see if there's a difference?

        JScott, I guess it's his perogative as a teacher to teach the traditional way, but I find a golden brown omelette so much more palateable, don't you?

        1. re: Soop

          Soop, I do like it golden brown, and have even been know to toss the whole pan under the salamander to melt the cheese. I know now that part of the admissions test was also to see how the potential student reacts to the stress of trying to make a perfect omelette with a beat up old pan.

          1. re: jscott65

            I got this image of a student recieving the instruction and then asking the teacher "and how do you like your omelette cooked?"

            heheh, I wonder if anyone did that

      2. Just to clarify, when you say "grill," in the US, we'd say "broil." (In the US, a grill is an outdoor grill, what in the UK you call a "barbecue," which word in the US is a noun denoting a cuisine (slow-smoked meats), not properly a cooking implement.)

        2 Replies
        1. re: Caitlin McGrath

          *sigh* I know. Thankfully I learned that one a while back, but it's on the big list of cullinary-language discrepancies between us.

          And broil looks too much like "boil" to me :)

          1. re: Caitlin McGrath

            And if you're a pro (or want to sound like one) you say "salamander" instead of broiler.

          2. Classic omelettes are supposed to be cooked quickly on high heat, you move the egg, form the skin, then roll off. Scrambled eggs are done over low heat and constantly stirred to keep the skin from forming. Neither requires broiling or baking - you want the skin on the omellete, you don't want the skin on scrambled. But there is a third item often called a omelette souffle that is a super fluffy version of an omelette. This is made by beating lots of air into it, then into the pan over low heat, with constant stirring until it just begins to set, then it is put in an oven to finish by baking. The British form of scrambled, made in a pot with milk and constantly stirred to make small curds, then served over toast, is yet another form. It takes all kinds... sometimes you feel like a nut, sometimes you don't.

            6 Replies
            1. re: applehome

              Omelette soufle sounds gooood....

              1. re: Soop

                Here's a link to Tyler Florence's version on TVFN, using roasted mushrooms and chives. I've made pretty much the same thing - make sure you preheat the oven before you start and you use an oven-safe pan. You only want the pan in there for a few minutes, but the temp has to be hot.:

                http://www.foodnetwork.com/recipes/ty...

                BTW, he never does call this a souffle omelette, but it's obviously not a classic omelette. Several years ago, after I saw Tyler's show, where he gets this technique from a French cook, I did some research as to what was a classic omelette, and what was this kind. I don't remember for sure, but I think it was Larousse Gastronomique that defined the term Souffle Omelette. It definitely wasn't in Julia's books - she's classic all the way.

                1. re: applehome

                  I have that book, but not an oven-safe pan! Figures huh?

                  1. re: applehome

                    It's the kind of "omelet" my mom made, and it was her pride and joy. I hated it but never let on - scorched egg is one of my deepest loathings, makes me think of burnt hair. When I discovered the proper French omelet I was instantly in love, and mastered the skills as quickly as I could. I use a small slope-sided iron skillet that I DO use for lots of other things, but nothing that'll screw up the seasoning, and always make a couple of one-egg ones per serving. Ham, cheese and avocado is our favorite filling, though I'm especially fond of split canned green chiles and cheese - my "chile relleno" omelet - with sour cream and Pico Pica drizzled over.

                    1. re: Will Owen

                      For me it was being stationed in the south - at Keesler in Mississippi - where I ran into my first Waffle House. They made these super fluffy, small-pan omelettes, made by putting the eggs in a blender and whipping them up and then putting 3 American cheese slices in the middle before folding over onto the plate - it was the first time I had run into anything like it. It became my favorite 3AM post-partying food. But in the morning, it was the chow hall griddle with the thin eggs folded over and western innards - and I guess that I really preferred the thin eggs - at least sober. But I still have a desire for the other once in a while, just like I like to make the small curd British scrambled eggs in a pot now and then.

                      Avocado? You Californians and your avocados... I guess it's true - every Southern Californian has their own Avocado tree in the front yard. But the canned green chiles sounds really good - and I just happen to have a little can - I know what I'm having for breakfast!

                2. re: applehome

                  This so called 'classic' omelet gets by with just bottom heat by a combination of:
                  - being thin,
                  -stirring the eggs some before they set (just saw a demo of this on Chef's Story),
                  - lifting the edge to let uncooked egg drain underneath,
                  - limiting the filling,
                  - and finally rolling.

                  But there are thicker styles that need some sort of top heat, or flipping. A good example is the Spanish tortilla, which can have a high proportion of filling (such as fried potatoes and onion), and may be an inch thick. Often these are cooked till they are firm all the way through, though I've also seen a version on Jose Andres's show which turned out more like a 'water pillow' - set on the outside, soft to the point of being runny on the inside. If I recall correctly this involved two flips.

                  For thicker omelet, a close fitting lid also helps set the top.