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Who here makes omelets with raisins?

Anyone?

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.

You?

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  1. 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

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

    2. 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. 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

            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. 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: ipsedixit

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

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

                1. 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

                    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

                      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

                        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

                          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

                            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

                              and it's cherry season right. now.

                              I see clafoutis in my future....

                            2. re: sunshine842

                              I actually love that rubbery texture!

                    2. 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

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

                        1. re: Veggo

                          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

                            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

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

                          2. re: Veggo

                            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

                              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

                                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.

                                http://www.pepperfool.com/recipes/mex...

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

                                1. re: c oliver

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

                                  1. re: Veggo

                                    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

                                      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

                                        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

                                          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

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

                                2. re: ipsedixit

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

                                  http://www.cliffordawright.com/caw/re...

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

                                  1. re: chowser

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

                                    but the dish does not contain eggs. :)

                                      1. re: hotoynoodle

                                        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

                                          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: chowser

                                            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

                                              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

                                                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

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

                                    1. 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. 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. 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. 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. 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

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

                                              2. 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. 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: ipsedixit

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

                                                      1. re: sunshine842

                                                        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

                                                          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

                                                            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. 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

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

                                                        1. re: linguafood

                                                          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

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

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

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