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25 votes
Accepted

(Intentionally) Mixed Texture 'Scrambled Eggs'

That's the method of scrambeled eggs I learned when I was a kid. It's extremely simple and needs a certain sloppiness to get the - in this case desired - results. No beating the eggs in a bowl, no ...
Stephie's user avatar
  • 60.1k
6 votes
Accepted

What is the term for 'sunny side up' omelette?

I believe that is called a classic french omelette. "Sunnyside" comes from frying unbroken eggs, where the yolk resembles the sun, and by not flipping the egg over makes it "Sunnyside up".
Food Lover's user avatar
5 votes
Accepted

Reverse engineer the Perfect Japanese Omelet

Hi for anyone interested, the chef himself has put up videos of his recipe, and techniques. Apologies for the long post; I know it's an old thread lol...just thought I'd post it just in case:) ...
lightawake's user avatar
5 votes

reheating leftover omelette on stove in pan without overdrying or making it too oily?

There is no way to reheat an omelette & arrive back at 'a fresh omlette'. You serve it just before it's completely cooked, so it arrives at the table correctly finished. Five minutes later ...
Tetsujin's user avatar
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4 votes
Accepted

3+ egg omelette in a pan

I'm quite new to making omelettes, but when I make a thick/Spanish omelette on the stove (gas) I do a few things that help. I don't want to turn the grill on just to finish an omelette off, and the ...
Chris H's user avatar
  • 44.6k
4 votes
Accepted

What is the ratio of tomatos/onions to egg when making omlette?

In most styles of omelette vegetables are optional. The obvious exception is the Spanish tortilla, where sliced or grated potato (and possibly onion) adds strength, but that's cooked more slowly and ...
Chris H's user avatar
  • 44.6k
3 votes

Reverse engineer the Perfect Japanese Omelet

You might like to check out this video excerpt which shows what is happening in the pan quite clearly (starts 1:20): tampopo omuraisu It is from a Japanese movie called 'Tampopo', a spaghetti western ...
lightawake's user avatar
3 votes
Accepted

Does beating hot oil into eggs before cooking an omelette make a difference?

Not tried or heard of this before. I can only arm-chair experiment in my head until I try this out. This seems to be an encapsulation/spherification method. I can see a thin "shell" of cooked eggs ...
user110084's user avatar
  • 2,756
3 votes
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Omelette stuck to pot on low fire with extra virgin olive oil

I would recommend using a pan for an omelette not a pot, as it makes it easier to get a spatula under the omelette. Also, if you are not using a nonstick surface, use a little more oil (or preferably ...
seg's user avatar
  • 166
2 votes

Does beating hot oil into eggs before cooking an omelette make a difference?

In addition to adding fat (for flavor and more silky eggs) I've seen this technique used used to temper cold eggs before adding them to the skillet. As to whether you should keep making eggs this ...
beausmith's user avatar
  • 582
2 votes

Making a pocket-type french omelette without the curd sticking to the pan?

Start with examining your pan closely. I suspect Pepin's has a good base with even heat distribution (no heat spots) and a good working non stick surface. Also consider using a wooden spoon/spatula or ...
Food Lover's user avatar
2 votes

Why did my omelette turn gray?

I'm not sure if this is traditional omelette technique or not, but I always thought that you start with the beaten eggs (maybe some salt and pepper), alone, in the pan. Once it's semi-set, then ...
PoloHoleSet's user avatar
  • 3,634
2 votes

Keeping scrambled eggs with tomatoes from being too watery

Here's my solution. First, it helps to use a firm tomato. After I dice them, I put them in a paper towel and squeeze as much water out of them as I can, over the sink, and then add them to the egg ...
simon's user avatar
  • 21
2 votes
Accepted

How to save Omelette from breaking while keeping the oil quantity low?

You don't necessarily have to increase oil quantity, you have to reduce friction. There are a few variables to consider: Tools - What type of spatula are you using? If it is a thin spatula, I have ...
ADKCourage's user avatar
2 votes

Double Omelette pan?

An alternative suggestion for producing multiple omelets (rather than frittatas) at once would be to get a griddle pan or electric griddle and then he'd have to learn to cook on a flat top, which ...
Michael's user avatar
  • 161
1 vote

Blue spots in omelette?

It sounds like the yolk was overcooked in an iron pan. Hydrogen sulfide + Iron = Hydrogen and Iron Sulfide (which is dark blue to black). This is a common reaction in eggs and generally is not ...
SirHawrk's user avatar
  • 201
1 vote

Double Omelette pan?

Actually, such a thing does exist. It is called Better Chef Non-Stick Double Omelette Or Frittata Maker - No Pans Mess Fuss. This would serve as a great present for your husband.
Christina Carlson's user avatar
1 vote
Accepted

Which fresh herbs goes well with an omelette?

Plain omelette: parsely and chives. I'd be careful with woody, stalky herbs like rosemary; not because of the taste but because I don't want to chew on the hard pieces. Keep in mind that the omelette ...
Robert's user avatar
  • 1,323
1 vote

Can I include carrots in Tortilla de Patatas and can I use a casserole dish to make it taller?

You can put almost anything in tortillas. With tortilla de papas, you would typically fry the potatoes before hand, I would add the carrots there since those take a while to cook, like potatoes. I add ...
Adam H's user avatar
  • 21
1 vote

Can I include carrots in Tortilla de Patatas and can I use a casserole dish to make it taller?

I'd most likely slice the carrots very thinly and fry them just before I did the potatoes. Boiling to soften and drying before frying would be another possibility if you're not being lazy. But I ...
Joe's user avatar
  • 81k

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