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Nov 10, 2012 01:19 PM

making an omelete

I love omeletes and was curious about one thing. I usually pride myself on the fact that the outside of my omelete is not brown. Yet I was watching Top Chef Seattle last week and many of the contestants as well as Wolfgang Puck created omeletes that were brown on top.

Is this just a matter of taste, or is it actually better for the omelete TO be brown a bit on the side facing out?


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  1. purely personal taste -- there are a couple of threads running right now about how some people like the brown crust, but others just won't eat it if it's brown.

    1. Like nearly everything regarding food, it's neither right nor wrong - just a matter of personal preference.

      1. I've never had an omelet at a restaurant in France that was browned.

        4 Replies
        1. re: escondido123

          Ah - but that really doesn't mean a darn thing when it comes down to personal preference. France doesn't enjoy the be all & end all for personal preference.

          1. re: Bacardi1

            I don't like color on my omelette at all, but I agree that the originating country (or certain types of foodies who are stuck on authenticity) doesn't get to decide how people "should" make a dish. They can set a standard, but after that, people can make it how they like it. If you like it brown, make it brown. Otherwise, you won't enjoy eating it. The whole purpose of good food is to enjoy it.

            1. re: Bacardi1

              And I did not say it was the be all and end all. France, for me, is the only place I order an omelet since it meets my personal preference. (I watched Top Chef Seattle tonight and found all but one of those omelets to be bad.)

              1. re: escondido123

                <France, for me, is the only place I order an omelet since it meets my personal preference>

                I'm curious....are you saying the only place you are able to order an omelet the way you like it is in France? I agree with you on your assessment of the omelets on Top Chef. I had no idea it was so difficult for presumably good chefs to make an omelet.

          2. All a matter of personal taste - I like a bit of colour on my omelette

            1 Reply
            1. re: Harters

              Me too.

              Has to have a bit of brown. Without it it looks like an Egg mcMuffin

              Jacques Pepin makes 2 styles of omelet, a country style with some browning, and a classic French that is pale (he doesn't even let the butter brown) and tender. He says browning will toughen the albumin. But he stresses that one is not better than the other, just different.

              4 Replies
              1. re: paulj

                +1,Took the words right out of my mouth.

                1. re: paulj

                  Exactly the segment that popped into my head when I saw this question. Perfect reply.

                  1. re: Terrie H.

                    another +1, both are correct, and it's down to personal taste. I usually make the unbrowned version because I get the nicest texture that way, but I can't say anything bad about the flavor of browned protein.

                    1. re: adamj880

                      And I like the browned butter taste on the "country style" version. It's a matter of personal taste, so sweetpotato, make it as you like it.