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What differences are, besides speed, when cooking omelettes in oven versus in the frying pan?

I have traditionally always used pan but i see now some recipes recommend oven.

  • 2
    There are different types of omelettes, with different methods. Can you narrow the focus of the question? – SAJ14SAJ Jan 2 '14 at 20:08
  • I have never heard of an omelette made in the oven. Mind = blown. Is it more like a frittata or something? – Preston Jan 5 '14 at 5:21
  • Ît was indeed made in the oven and it was a omelette. – Enrique Moreno Tent Jan 6 '14 at 0:28
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    Did the recipe call for it being made entirely in an oven? It's common to start them in a skillet and transfer them to an oven to set the eggs. – SourDoh Jan 9 '14 at 15:28
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Just because the recipe calls it an "omelette" doesn't make it one. An omelette starts and ends its cooking in a pan. If you finish it in the oven, it becomes a frittata. (There are a couple of historic differences, but let's just stick with that.) If the egg mixture both starts and finishes in the oven it would probably be a crust-less quiche.

The benefits of cooking in the oven is the ability to get more even cooking of the eggs to get a more consistent texture throughout.

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I've finished an omelette in the oven from the stove. It's nice b/c you don't have to flip it over and you can get just the right amount of cooking you want. I also find that when an omelette is finished in the oven (that I added a bit of water to) puff up nicer than just on the stove. Don't cook it too much or when you fold it over it will crack.

  • I took a guess at the last word you intended. If I guessed wrong, please edit to change it to what you did intend. Welcome to seasoned Advice! – Jolenealaska Jul 1 '14 at 19:28
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Speed, yes, but cooking in the oven will also cook the omelette more consistently all the way through.

Consider pan frying chicken; the outside cooks much faster than the inside. It will also possibly dry out the ingredients more than pan frying, making the finished product less runny.

  • chicken becomes dry when pan frying usually from being overcooked. An omelette is much more likely to dry out in an oven where it is surrounded by hot, dry air. – SourDoh Jan 16 '14 at 10:34
  • Yeah, that's what I was saying. It will dry it out more in the oven than pan frying. – ExpertChef Jan 16 '14 at 15:21

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