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You and your omelet - how many eggs?

fldhkybnva Mar 2, 2013 08:49 PM

How many eggs do you use/prefer in an omelet?

  1. j
    jpc8015 Mar 2, 2013 08:52 PM

    3

    1. chris2269 Mar 2, 2013 08:54 PM

      3 eggs a little runny... lots of veg and a little cheese. Folded.
      A side of bacon and I'm a happy man.

      1. MidwesternerTT Mar 2, 2013 09:00 PM

        3 and then split it between two people. 1 and my smallest skillet if just for me.

        2 Replies
        1. re: MidwesternerTT
          j
          jeanmarieok Mar 4, 2013 01:49 PM

          Same for me, 1 egg in a small skillet, just enough egg to hold my filling..

          1. re: jeanmarieok
            smaki Mar 4, 2013 01:57 PM

            +1

        2. s
          sandylc Mar 2, 2013 09:06 PM

          One.

          1. e
            escondido123 Mar 2, 2013 09:20 PM

            Two for one person, three for two assuming cheese and/or other fillings. This would be breakfast or lunch, really never have it for dinner.

            1. LMAshton Mar 2, 2013 10:13 PM

              One or two, depending on how hungry we were.

              1. petek Mar 2, 2013 10:20 PM

                3-4, depends on the fillings...

                1. Lillipop Mar 2, 2013 10:22 PM

                  Two with a sprinkle of asiago cheese...two slices of buttered toast and a small crisp mixed green salad for dinner maybe once a month.Two chilled sliced fresh oranges from my trees later for dessert.

                  1. ipsedixit Mar 2, 2013 10:27 PM

                    4 to 6 depending on what else I am having, and how hungry I am.

                    5 Replies
                    1. re: ipsedixit
                      Veggo Mar 3, 2013 01:41 AM

                      quail eggs ?

                      1. re: Veggo
                        ipsedixit Mar 3, 2013 11:48 AM

                        Chicken.

                        4 whole, 2 whites (or 3 whole and 1 white)

                      2. re: ipsedixit
                        t
                        treb Mar 3, 2013 05:09 AM

                        6?? do you share or hoard??

                        1. re: treb
                          fldhkybnva Mar 3, 2013 05:59 AM

                          I guess I shouldn't mention my past 14 egg whites morning scramble habit...It's different beast but the portion is still quite impressive, revs me up, ready for lunch in a few hours

                          1. re: treb
                            ipsedixit Mar 3, 2013 11:48 AM

                            Hoard.

                        2. t
                          tastesgoodwhatisit Mar 2, 2013 11:41 PM

                          Two or three, depending on the fillings, egg size and how hungry I am.

                          I find filling a one egg omlette is tricky with the pan size I have, and I'm rarely hungry enough for more than three eggs.

                          1 Reply
                          1. re: tastesgoodwhatisit
                            fldhkybnva Mar 2, 2013 11:52 PM

                            I have a pretty big appetite and this is quite my problem. I am a chronic overstuffer not just with omelets. However, I really want to master the omelet so I think I need to go smaller and gauge upwards.

                          2. l
                            LP808 Mar 3, 2013 12:05 AM

                            Uh oh. I'm the only (partial) egg white person here. 1 egg + 2 egg whites for me. Double if I'm not filling it with meat/veg.

                            4 Replies
                            1. re: LP808
                              fldhkybnva Mar 3, 2013 12:07 AM

                              I am a partial egg white person but figured I'd convert my approximate number of eggs by volume of whole + whites to compare to othes.

                              1. re: fldhkybnva
                                l
                                LP808 Mar 3, 2013 12:22 AM

                                Good call. Not a lot of people do partial whites. I like the 1:2 ratio best, personally. Still has some of that yolk-y goodness and lets me have the more important extra piece of bacon, haha.

                                1. re: LP808
                                  p
                                  pine time Mar 3, 2013 07:14 AM

                                  I also do 1 yolk, 2 whites for me. However, there's a local restaurant we *used* to go to where all omelettes had 6 eggs--crazy big. So, we'd split one and still had leftovers. Once we got older and fatter, quit going there and do the mostly egg white ones at home.

                              2. re: LP808
                                danna Mar 4, 2013 10:48 AM

                                not alone! I'm a 1 egg + 1 white girl. I prefer the taste of it that way, in addition to the fat savings.

                              3. v
                                veggiedoc Mar 3, 2013 01:46 AM

                                2. with cheddar and tortilla shreds and sour cream and onions and green peppers and picante sauce.

                                1. h
                                  Harters Mar 3, 2013 02:08 AM

                                  3 - if it's a French style omelette for one

                                  4 - if it's a Spanish omelette for two.

                                  1. tcamp Mar 3, 2013 04:48 AM

                                    2

                                    1. t
                                      treb Mar 3, 2013 05:08 AM

                                      3 for me, helps to make a fluffy light omelt and to hold some stuff.

                                      1. h
                                        Hobbert Mar 3, 2013 05:58 AM

                                        1 or 2 for me. My husband eats 6 (3 or 4 whole eggs, the rest just whites).

                                        1. f
                                          foodieX2 Mar 3, 2013 06:02 AM

                                          two

                                          1. g
                                            GManBluesMan Mar 3, 2013 06:27 AM

                                            3 eggs with a little heavy cream plus salt/pepper to taste.

                                            Cook like soft scrambled eggs. Not well done and dried out.

                                            1. m
                                              MamaCrunch Mar 3, 2013 06:31 AM

                                              2-3 depending upon my hunger. Cheese inside and served with jam on top.

                                              1 Reply
                                              1. re: MamaCrunch
                                                h
                                                Hobbert Mar 3, 2013 07:14 AM

                                                I'm intrigued. What kind of jam?

                                              2. PHREDDY Mar 3, 2013 06:31 AM

                                                3 for two persons...plus an ounce of cream or milk.....

                                                1. Kholvaitar Mar 3, 2013 06:35 AM

                                                  Just 2.

                                                  1. v
                                                    vttp926 Mar 3, 2013 06:43 AM

                                                    2 or 3 depending on how many eggs I have had in the week. Just don't want to overdo on eggs.

                                                    1. i
                                                      INDIANRIVERFL Mar 3, 2013 08:42 AM

                                                      Two at home, three in a restaurant. They seem to come out the same size, irrespective of stuffing.

                                                      1. arktos Mar 3, 2013 11:53 AM

                                                        3 eggs with basil, green onions, parsley, mint and dill.

                                                        1. goodhealthgourmet Mar 3, 2013 12:01 PM

                                                          One whole egg plus 2 or 3 whites.

                                                          1. Bacardi1 Mar 3, 2013 12:22 PM

                                                            I use 2 large or extra-large eggs per one-serving omelet.

                                                            1. DonShirer Mar 3, 2013 04:39 PM

                                                              I only eat eggs aboiut twice a week, but since I've passed the 4 decade mark , I find 1 egg is usually enough if I eat it with CB hash. Had 2 this morning, though, because I was hungry.

                                                              1. jo_jo_ba Mar 3, 2013 06:48 PM

                                                                i usually do 2, or 1 egg and 3 whites

                                                                1. smaki Mar 3, 2013 10:42 PM

                                                                  One (usually). Whisk well to add air. A little added water for more fluff as steams with lid on. Use a non-stick pan. Cook well on one side and flip before add fillings. Heat fillings again lid on. Fold in half when done then plate it.

                                                                  1. o
                                                                    ohmyyum Mar 3, 2013 10:54 PM

                                                                    Two whole eggs + two whites, unfilled and rolled is my favorite!

                                                                    Or four egg whites and jarlsberg cheese. But this type requires ketchup on the side.

                                                                    1. s
                                                                      sandylc Mar 4, 2013 09:41 AM

                                                                      I'm curious about all of the egg white love here?

                                                                      18 Replies
                                                                      1. re: sandylc
                                                                        fldhkybnva Mar 4, 2013 10:11 AM

                                                                        I don't love them but am not a particular fan of yolks. They are OK but have never been a big fan so I add a few whole eggs for a hint of flavor without too much eggyness and add whites for volume and fullness.

                                                                        1. re: fldhkybnva
                                                                          danna Mar 4, 2013 10:51 AM

                                                                          agree with that, plus I'll add that I love the silky/fatty flavor of a very fresh , bright colored egg yolk straight from the farmer's market...but if the eggs have any age on them at all, I find the yolk less and less appealling. Whites survive age a lot better, at least to my taste.

                                                                          1. re: fldhkybnva
                                                                            s
                                                                            sandylc Mar 4, 2013 11:49 AM

                                                                            The "eggy" flavor comes from the white, not the yolk.

                                                                            1. re: sandylc
                                                                              fldhkybnva Mar 4, 2013 12:42 PM

                                                                              Well, whatever flavor is associated with the yolk is the part that I don't like.

                                                                              1. re: fldhkybnva
                                                                                danna Mar 4, 2013 01:24 PM

                                                                                exactly.

                                                                              2. re: sandylc
                                                                                fldhkybnva Mar 5, 2013 09:39 AM

                                                                                This has been bugging me, is this actually true? For some reason I along with many others I think thought the flavor of the egg was from the yolk and is the reason that there are often requests for "how to enhance the flavor of scrambled or omelet egg whites?"

                                                                                1. re: fldhkybnva
                                                                                  s
                                                                                  sandylc Mar 5, 2013 10:16 AM

                                                                                  The sulpher-y strong part comes from egg whites. I read this a few years ago and was amazed. But keeping this in mind subsequently, I tasted and observed results from things like homemade ice cream with either egg yolks or whole eggs, pastry cream with the same, and white cakes that use only the whites. My conclusion was astonishingly that it seems to be true. The products that had only egg yolks did not have that "too eggy" taste!

                                                                                  But what makes it astonishing? Are we trained to think that foods that are white have less, or more pure, flavor? Are we brainwashed into thinking the yolks are bad for us, therefore they must carry all of the "bad" characteristics of the egg?

                                                                                  1. re: sandylc
                                                                                    fldhkybnva Mar 5, 2013 03:47 PM

                                                                                    Nope I wholeheartedly believe that if you like egg yolks you should eat teh entire egg and the yolk is actually good for you as many recent studies have shown. I do find it interesting that the flavor is in the egg white. Although I'm not sure if the "sulpher-y" flavor which I associate with boiled eggs or egg farts perhaps is the same flavor which I associate with the yolks that I don't like but perhaps it's the same flavor after a few chemical modifications in the GI tract. I can't describe why I don't like eggs but it doesn't involve any description of a sulfur taste or smell. I actually enjoy boiled eggs, but don't like the yolks in scrambled or omelets and neither smell like sulfur ever to me really. Quite interesting.

                                                                                    1. re: sandylc
                                                                                      fldhkybnva Mar 5, 2013 03:50 PM

                                                                                      I couldn't resist. I did a very quick Google search and this site http://chestofbooks.com/food/science/... was one of many which shows that the sulfur is in both components of the egg although a slightly higher level in the white. I think the flavor of egg mystery is unsolved.

                                                                                      1. re: fldhkybnva
                                                                                        s
                                                                                        sandylc Mar 5, 2013 04:06 PM

                                                                                        Very interesting - thanks! It also says that the sulphur in the white is more available, if I read it correctly.

                                                                              3. re: sandylc
                                                                                ipsedixit Mar 4, 2013 11:05 AM

                                                                                For me, the whites are too make the omelet lighter.

                                                                                Whether I am making scrambled eggs or an omelet, I separate the yolks and whites, beat them separately, and then fold in the egg whites into the yolks.

                                                                                It makes for a fluffier and lighter omelet (or scrambled egg).

                                                                                1. re: ipsedixit
                                                                                  smaki Mar 4, 2013 11:17 AM

                                                                                  egg whites also are great to fluff pancakes.

                                                                                  1. re: smaki
                                                                                    ipsedixit Mar 4, 2013 11:25 AM

                                                                                    ... and pound cake.

                                                                                2. re: sandylc
                                                                                  o
                                                                                  ohmyyum Mar 4, 2013 01:48 PM

                                                                                  My omelets always get at least one egg white to increase fluff and volume!

                                                                                  I also prefer using all or mostly whites when filling with something richer like cheese to make it less heavy.

                                                                                  1. re: ohmyyum
                                                                                    s
                                                                                    sandylc Mar 4, 2013 01:52 PM

                                                                                    Do you egg white users keep the yolks for something else?

                                                                                    1. re: sandylc
                                                                                      danna Mar 4, 2013 01:58 PM

                                                                                      only occasionally I might keep them if I'm going to be making custard or something. but usually they go to the dog or the disposal.

                                                                                      I'm careful that if one carton is fresher than the other, the least fresh egg is the one whose yolk goes to waste. I feel fortunate that eggs are relatively inexpensive.

                                                                                      1. re: sandylc
                                                                                        fldhkybnva Mar 4, 2013 02:28 PM

                                                                                        I buy egg whites, liquid in the refrigerator aisle. I so rarely eat whole eggs that I only buy 1/2 dozen at a time and then they sit in the fridge for quite a long time. I buy egg whites nearly every time I go to the store and love them.

                                                                                        1. re: sandylc
                                                                                          ipsedixit Mar 4, 2013 07:24 PM

                                                                                          ice cream

                                                                                          egg custard tarts

                                                                                    2. c
                                                                                      ChiliDude Mar 4, 2013 11:45 AM

                                                                                      Ciao, I make what is sometimes call an Italian omelet, but actually is a frittata. It is made in a cast iron skillet, starts on the cook top (electric) and finishes under the oven broiler.

                                                                                      Because of a cholesterol problem dried egg whites are one of the ingredients. Six rehydrated egg whites, 3 whole eggs along with diced onion, diced celery, some form of hot peppers and leftovers. Sometimes with leftover rice or leftover pasta. Cheese on top after taken out of the oven and allowed to melt.

                                                                                      This 2 stage method eliminates flipping the egg mixture. Just remember to use an oven safe skillet.

                                                                                      2 Replies
                                                                                      1. re: ChiliDude
                                                                                        o
                                                                                        ohmyyum Mar 4, 2013 01:54 PM

                                                                                        ChiliDude, how do dried egg whites help more than fresh when it comes to cholesterol? Fresh egg whites don't have any cholesterol either.

                                                                                        1. re: ohmyyum
                                                                                          c
                                                                                          ChiliDude Mar 4, 2013 02:29 PM

                                                                                          The reasons that I use dried egg whites are that I do not need to separate the yolks from the whites, and the dried egg whites store more easily for a long duration in our cool basement.

                                                                                          Our basement is not used for any other reason than to store packaged goods, wine for my wife, and my tools. If course our modern gas heating system is down there, but it is ignited electronically with no pilot light constantly burning.

                                                                                          If I had to separate yolks from the albumen, a messy process, what would I do with them? I do not like to waste food. I have been using dried egg whites for many years with great success.

                                                                                      2. pinehurst Mar 4, 2013 01:26 PM

                                                                                        3 eggs.

                                                                                        1. weezieduzzit Mar 4, 2013 07:35 PM

                                                                                          2, which is usually just a little bit too much for me but accounts for any loss due to accidental "egg plastic." This is what the man calls the edges if they accidentally get overcooked a bit. I cannot eat egg plastic.

                                                                                          If I'm paying attention and there is no egg plastic the cats get lucky and get a couple bites of egg each.

                                                                                          1. c
                                                                                            ChopsForChamps Mar 5, 2013 09:44 AM

                                                                                            I say three if your a man or women looking to piles the meat if you don't use enough you won't be able to fold it evenly and will end up with unevenly cooked spots and hole in your omelet

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