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Who here makes omelets with raisins?

ipsedixit Jun 8, 2013 06:54 PM


Someone made me this for breakfast today and, I must admit, it's just not my thing.

I don't mind tomatoes or even honey-baked ham, but I think that's about as far on the sweet side I want to go with an omelet. Definitely prefer savory additions.


  1. j
    jujuthomas Jun 11, 2013 06:49 AM

    wow, never heard of that before. really doesn't appeal to me.

    1. PommeDeGuerre Jun 11, 2013 02:13 AM

      People like what they like, but there's a reason this isn't a common dish in any cuisine.

      1. linguafood Jun 10, 2013 11:27 PM

        It's not something I would ever make (or have ever eaten) -- but if you used sugar in the egg mix instead of salt and then added raisins.... maybe made the omelet in brown butter? Some powdered sugar? I suppose I could see that working.

        But I like my eggs scrambled or fried, savory all the way.

        3 Replies
        1. re: linguafood
          sunshine842 Jun 11, 2013 03:47 AM

          and lingua would represent the German outlook on sweet v. savoury omelets...

          1. re: linguafood
            chowser Jun 11, 2013 05:01 AM

            Like flan, even. What about raisins rehydrated in rum and the added to flan? It's funny at first, the idea of just tossing raisins into an omelette sounds off putting, at best. But, discussing it, we do bread pudding w/ raisins. This might be an interesting Chopped basket. Raisins in eggs could be good. Maybe just don't call it an omelette.

            1. re: chowser
              sunshine842 Jun 11, 2013 05:22 PM

              with more cream, it becomes custard -- the egg flavor is subdued.

          2. The Professor Jun 10, 2013 07:30 PM

            hmmm...raisin omelet?
            Not something I've ever heard of let alone tried...but I have say that the combinations sounds appealing. The closest I've ever come to it was using raising bread to make
            French Toast.

            I may have to experiment with the raising omelet idea...maybe plumping the raisins first in wine or whiskey.

            5 Replies
            1. re: The Professor
              ipsedixit Jun 10, 2013 08:21 PM

              Raisin rum omelet, anyone?

              1. re: ipsedixit
                sunshine842 Jun 11, 2013 03:46 AM

                before I did that, I'd just go ahead and add some bread and have rum-raisin French toast.

                1. re: sunshine842
                  ipsedixit Jun 11, 2013 04:14 AM

                  It's odd isn't it? That we would be ok with french toast w/raisins but an omelet with raisins sort of gives us pause when the only substantive difference between the two is bread.*

                  (*While I don't do it, most do seem to add some sort of cream and/or milk in their omelets, no?)

                  1. re: ipsedixit
                    hotoynoodle Jun 11, 2013 05:04 AM

                    proportionally, though, that's a much bigger bread:egg ratio. egg is a supporting player there. it's like saying i don't mind egg in my oatmeal-raisin cookies.

                    1. re: ipsedixit
                      sunshine842 Jun 11, 2013 05:22 PM

                      I do add cream to my omelets -- but I'm talking a tablespoon to 3 eggs or thereabouts.

                      French toast or the custard mentioned downthread has more dairy -- thus a custard, which wouldn't have the pronounced eggy flavor of an omelet.

              2. o
                OhioHound Jun 10, 2013 02:39 PM

                I love omelets with cheese and jam... but the texture of raisins is really throwing me off. I've never heard of it before!

                1. 512window Jun 10, 2013 02:10 PM

                  I never have. But, I like to eat sauteed spinach with pine nuts and raisins, and that might taste really good put into an omelet.

                  1 Reply
                  1. re: 512window
                    piccola Jun 10, 2013 10:46 PM

                    I've done this before and it's delicious. But eggs and raisins alone - no thanks.

                  2. c oliver Jun 10, 2013 01:41 PM

                    I've read all these replies and agree with most. I think it sounds nasty. Blech. I've never put fruit in eggs and have no intention of doing it. And the texture seems off also.

                    1. HillJ Jun 10, 2013 08:47 AM

                      I love omelets and I enjoy all dried fruit including raisins but the texture of a raisin in an omelet would not work for me.

                      The only "sweet" I enjoy on eggs is a bit of homemade ketchup.

                      1. eight_inch_pestle Jun 10, 2013 08:30 AM

                        Never done raisins and certainly cook savory most often, but do like sweeter fillings from time to time. I mean, I like a good jam to go with sometimes, so why not something sweet on the inside? Especially like to pair a sweeter filling with a salty, savory one, say caramelized delicata squash with crumbled bacon---maybe with some crumbled goat cheese or a little wilted arugula.

                        1. MidwesternerTT Jun 10, 2013 08:05 AM

                          My jaw dropped when I read the title - I can't imagine this. Although I'm fine with using cinnamon raisin bread for French toast, using raisins in an omelet does not appeal at all.

                          1. pinehurst Jun 10, 2013 06:52 AM

                            Nope, I'm with you--savory only for omelets. The only egg/raisin mix I'll tolerate is in the form of custard.

                            1. MGZ Jun 9, 2013 10:38 AM

                              Not to yuck any yum, but even to this stinky old 'hound that's kinda, let's just say, "Icky".

                              Maybe if you added some hananeros???

                              24 Replies
                              1. re: MGZ
                                Veggo Jun 10, 2013 06:32 AM

                                Golden raisins make a nice sweet-savory combo in traditional Veracruz sauce, but that's for fish or shrimp.

                                1. re: Veggo
                                  MGZ Jun 10, 2013 06:40 AM

                                  I'm simply sayin', I'll try it. I'll try anythin', actually. I eat the hottest peppers I can find with melon for breakfast all Summer long. I'm just not sure if I'm gonna go outta my way for a rasin omelette.

                                  Old dogs, and all. . . . .

                                  This morning, I made plaintain and ground sea bass cakes. I threw some dried cherries in. It was pretty good, but it needed chiles. I'll work on it, but there is somethin' there.

                                  1. re: MGZ
                                    Veggo Jun 10, 2013 06:49 AM

                                    You are a good candidate for Veracruz sauce, which can be hottened up to any level you like with any chili pepper you like. Capers and green olives really round it out.

                                    1. re: Veggo
                                      MGZ Jun 10, 2013 07:20 AM

                                      Veggo, I'm in. I've never seen a bad recommendation from you.

                                  2. re: Veggo
                                    ipsedixit Jun 10, 2013 08:20 AM

                                    The thought of raisins and Veracruz sauce threw my mind for a bender there for a minute. It's going to be a long minute ...

                                    1. re: ipsedixit
                                      Veggo Jun 10, 2013 08:28 AM

                                      In my experience, about 30% of Veracruz sauces I have sampled included golden raisins, and most of them were among my favorites so I work with them myself. I have scavenged much of Mexico for as many interpretations of Veracruz that I could find, many nowhere near the state of Veracruz.
                                      The #1 Holy Grail I chase in Mexico is chiles en nogada.

                                      1. re: Veggo
                                        c oliver Jun 10, 2013 01:07 PM

                                        A lot more convenient to make chiles en nogada at home. Here's Diana Kennedy's recipe. Hard to go wrong with anything she does.


                                        The one time I had one, I didn't think it would be hard to make.

                                        1. re: c oliver
                                          Veggo Jun 10, 2013 01:20 PM

                                          Notice there are raisins (usually golden) in her picadillo (minced meat), along with pieces of candied fruit.

                                          1. re: Veggo
                                            c oliver Jun 10, 2013 01:30 PM

                                            Not sure what the point is. In her book Essential Cuisines of Mexico, she uses fresh peaches, apples, pears and plantain. I figure since you haven't lived in Mexico in some years and only get to visit infrequently, that you might want to make at home since it's your "#1 Holy Grail."

                                            1. re: c oliver
                                              Veggo Jun 10, 2013 01:37 PM

                                              My point was her recipe includes raisins, the subject of this post. Another time tested sweet-savory combination. It's a seasonal dish in Mexico, around their Independence Day which is my birthday, and I visit every year then.

                                              1. re: Veggo
                                                c oliver Jun 10, 2013 01:45 PM

                                                Right. Which is why I gave you the info. I didn't realize you went every year. I know you did last year but thought it was more a catch as catch can kinda thing. Actually the point of the post is having raisins in an omelet, which just sounds nasty. And here in the US pomegranate availability is such a long period, it'd be a shame for you to only have it once a year or less.

                                                1. re: c oliver
                                                  Veggo Jun 10, 2013 01:50 PM

                                                  I had chiles en nogada 3 times in 2 weeks last year. You are a far better cook than I am and you could do a good job of it. It's over my head.
                                                  I agree with you about the raisin & egg thing -nasty.

                                                  1. re: Veggo
                                                    c oliver Jun 10, 2013 08:14 PM

                                                    Read the recipe. Long list of ingredients. But easy.

                                                2. re: Veggo
                                                  Beach Chick Jun 11, 2013 01:48 AM

                                                  ¡Viva 916!

                                        2. re: ipsedixit
                                          chowser Jun 10, 2013 08:43 AM

                                          There's a Sicilian pasta w/ tomato/tuna/raisin sauce.


                                          Sure, raisins are fine but don't ever consider adding cheese to it.;P

                                          1. re: chowser
                                            hotoynoodle Jun 10, 2013 11:37 AM

                                            also one with fennel, sardines and golden raisins -- the moorish influence.

                                            but the dish does not contain eggs. :)

                                            1. re: hotoynoodle
                                              julesrules Jun 10, 2013 12:00 PM

                                              It could though. Hardboiled ones.

                                              1. re: hotoynoodle
                                                chowser Jun 10, 2013 01:12 PM

                                                Nor does veracruz sauce have eggs. I was just thinking of savory dishes that have raisins that are unexpected. I've had the sardine version, too. I didn't dislike it. I remember finishing it, maybe more because I was trying to wrap my head around the unusual combination of flavors.

                                                1. re: chowser
                                                  hotoynoodle Jun 10, 2013 03:33 PM

                                                  i very much like golden raisins or bits of apricot in savory grain/herb salads, but as an accent, not a star player.

                                                  still can't wrap my head around little sunmaids in an omelet.

                                                  1. re: hotoynoodle
                                                    chowser Jun 10, 2013 05:20 PM

                                                    No and it doesn't even look good:


                                                  2. re: chowser
                                                    sunshine842 Jun 10, 2013 06:40 PM

                                                    I **love** meats braised with dried fruits -- pork and turkey, especially, marry beautifully with raisins, prunes, and dried apricots (in any combination)

                                                    1. re: sunshine842
                                                      chowser Jun 11, 2013 04:58 AM

                                                      I do, too. I love sweet and savory together, as I said initially. It depends on the dish, though. The tomato sauce w/ tuna and raisins was interesting but not something I'd order again.

                                                      But, raisins in omelettes? I know it's not chowhoundy not to try something before you say no thanks, but no thanks.

                                                      1. re: sunshine842
                                                        hotoynoodle Jun 11, 2013 05:05 AM

                                                        had lamb burgers at a cook-out the other day with bits of apricot in them. i don't usually like sweet with meat, but enjoyed that.

                                                        1. re: hotoynoodle
                                                          sunshine842 Jun 11, 2013 05:20 PM

                                                          lamb is awesome with dried fruit, too - I used to live near a place that did a lamb tajine with prunes, dried apricots and almonds. Sweet-spicy-savoury heaven.

                                          2. q
                                            Querencia Jun 9, 2013 10:32 AM

                                            I just looked around and see that my German cookbooks are showing sweet omelets with raisins, chopped nuts, and all kinds of fruit in them. I think the US tradition is more in the line of savory omelets.

                                            7 Replies
                                            1. re: Querencia
                                              sunshine842 Jun 9, 2013 02:44 PM

                                              the French tradition is more in the line of savoury omelets, too.

                                              I have born-and-bred German friends and have traveled all over that wonderful country, and have never seen or heard of a sweet omelet from my friends or in any of my travels.

                                              1. re: sunshine842
                                                hotoynoodle Jun 10, 2013 06:15 AM

                                                i just googled "sweet omelete" and got over 4 million results. the first result is made with chocolate chips, so, not my cuppa AT ALL but i suppose not so different from raisins?

                                                shortly after that is tamagoyaki, which i have eaten often.

                                                1. re: hotoynoodle
                                                  julesrules Jun 10, 2013 06:26 AM

                                                  I googled raisin omelette and got one with brocoli and cheddar... 'nuff said.
                                                  I am one who likes jam omelettes, and I think the egg functions sort of like a custard, really. It's rich and mellow, like butter. I actually prefer them to clafouti which always seems a bit rubbery to me.

                                                  1. re: julesrules
                                                    sunshine842 Jun 10, 2013 06:42 PM

                                                    Clafoutis *is* usually rubbery in restaurants, because it's been overbeaten and/or made from a mix.

                                                    Homemade, though, I have to fight the urge to eat the whole dish by myself. (whether my home or someone else's)

                                                    1. re: sunshine842
                                                      melpy Jun 11, 2013 03:56 AM

                                                      Having had clafoutis only once, homemade at a dinner party, I agree that it can be sublime. It was custardy and delicious.

                                                      1. re: melpy
                                                        sunshine842 Jun 11, 2013 05:19 PM

                                                        and it's cherry season right. now.

                                                        I see clafoutis in my future....

                                                      2. re: sunshine842
                                                        Isolda Jun 11, 2013 05:03 AM

                                                        I actually love that rubbery texture!

                                              2. chowser Jun 9, 2013 08:01 AM

                                                I normally like sweet and savory but no. If I want sweet like that, I'd make a crepe.

                                                1. biondanonima Jun 8, 2013 07:42 PM

                                                  I guess I could see it if you were trying to do a breadless French toast type of thing, but it certainly wouldn't be my thing. Were there other ingredients? I could see how a strong cheese to counteract the sweetness might make it palatable...

                                                  3 Replies
                                                  1. re: biondanonima
                                                    ipsedixit Jun 8, 2013 07:47 PM

                                                    No, just raisins.

                                                    1. re: ipsedixit
                                                      sunshine842 Jun 8, 2013 08:06 PM

                                                      Nah, somehow I'm thinking pan-fried clafoutis just isn't all it's cracked up to be...

                                                      1. re: ipsedixit
                                                        hotoynoodle Jun 8, 2013 08:59 PM


                                                    2. tcamp Jun 8, 2013 07:24 PM

                                                      I've never tasted or heard of such a thing. I got sh*t from my kids about using golden raisins in dinner so I'd be scared to try at breakfast.

                                                      1 Reply
                                                      1. re: tcamp
                                                        Querencia Jun 9, 2013 10:36 AM

                                                        See what your kids think of these two uses of "golden raisins in dinner": 1) Saute onions, golden raisins, and curry powder in a stick of butter then combine with a batch of hot rice. 2) Picadillo: Saute ground beef with onion and green pepper, add an 8-oz can of tomato sauce, two cans of water, golden raisins, stuffed green olives, salt, garlic, and cumin. Simmer a few minutes and serve with rice. And without the extra water you can use Picadillo as an empanada filling---buy the circles of empanada dough already rolled out, frozen, at Hispanic supermarkets. I bet your kids would like empanadas.

                                                      2. sunshine842 Jun 8, 2013 07:10 PM

                                                        Not me.

                                                        1. b
                                                          BangorDin Jun 8, 2013 07:08 PM

                                                          Just one?

                                                          I'd like raisins in a dessert omelet, I suppose, but I've never heard of using them. It'd be similar to using jam or jelly. Maybe with some cream cheese?

                                                          1. j
                                                            julesrules Jun 8, 2013 07:03 PM

                                                            Hmmm I have never heard of raisins, but I am familiar with sweet omelettes and love, love, love scrambled eggs or omelette with jam.

                                                            1 Reply
                                                            1. re: julesrules
                                                              ipsedixit Jun 8, 2013 07:48 PM

                                                              If you like omelets with jam, then perhaps raisins might be your thing.

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