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Old 03-16-2016, 02:00 PM #1
48cantCstraight 48cantCstraight is offline
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Default Anyone here good at making omelettes?

Everytime I try to make one it comes out too dry or burnt. I tried cooking on lower heat but then it doesnt cook evenly and the outer layer ends up burnt. How the tf do I make a nice fluffy and moist omelette?
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Old 03-16-2016, 06:20 PM #2
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Lower heat is actually less likely to burn the outside. I'm the omelette master (former chef/caterer). I'll see if I can find some time tonight to go into detail when I'm back at my PC. A good omelette is an awesome way to get protein and veg in the morning. Very easy once you get the feel for it too.
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Old 03-16-2016, 06:56 PM #3
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i use low to mid heat because I dont want to be cooking it for 20 minutes. I'll add some simple tips that you might already be doing but I'll repeat them anyway.

-make sure your pan has enough oil to cover the surface. A pan that isn't properly lubricated often results in burnt food even on low heat.

-whip your eggs properly. Eggs that aren't properly whipped usually result in flat dry omelette.

One suggestion I can make is to make a scramble with your ingredients as opposed to a omelette. Sauté your ingredients first then take them out. Crank the heat and add the eggs. If you're working quick enough those eggs will be done in a minute and they won't be burnt. Then turn off the heat and toss in your veggies and other meats if you have them. Mix those around for a bit and you're done.

Good luck.
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Old 03-17-2016, 01:26 AM #4
48cantCstraight 48cantCstraight is offline
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Quote:
Originally Posted by Redd Foxx View Post
Lower heat is actually less likely to burn the outside. I'm the omelette master (former chef/caterer). I'll see if I can find some time tonight to go into detail when I'm back at my PC. A good omelette is an awesome way to get protein and veg in the morning. Very easy once you get the feel for it too.
Tips from a chef would be cool. I figured they would be an easy way to get protein and veggies but it turns out I suck at it.

Quote:
Originally Posted by El-blanco View Post
i use low to mid heat because I dont want to be cooking it for 20 minutes. I'll add some simple tips that you might already be doing but I'll repeat them anyway.

-make sure your pan has enough oil to cover the surface. A pan that isn't properly lubricated often results in burnt food even on low heat.

-whip your eggs properly. Eggs that aren't properly whipped usually result in flat dry omelette.

One suggestion I can make is to make a scramble with your ingredients as opposed to a omelette. Sauté your ingredients first then take them out. Crank the heat and add the eggs. If you're working quick enough those eggs will be done in a minute and they won't be burnt. Then turn off the heat and toss in your veggies and other meats if you have them. Mix those around for a bit and you're done.

Good luck.
Hmmm lack of lubrication might be my problem. I haven't even been using olive oil, just a non stick spray. And I like the idea about sauteing the ingredients first. I'll try this stuff tomorrow morning. Thanks.
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Old 03-17-2016, 01:28 AM #5
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Omelettes are for ****sexuals
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Old 03-17-2016, 01:40 AM #6
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I use the microwave...they come out perfect every time and it saves time and clean up.
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Old 03-18-2016, 08:57 PM #7
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Default

Method;
You want a moderate heat. Too high and you get a nasty skin. Too low and the heat doesn't travel through. It will take some experimentation to see what works for your stove. "Low" on a gas stove will be like med-high on a cheap electric cooker.

-Let the pan warm-up sufficiently, then let the oil/fat warm up before adding the eggs.
-Stir the eggs (like you're scrambling them) for the first few secs, then let them form into a circle while they're still wet. This helps get your cooking underway so you aren't just scorching the outside into a thick skin while waiting for the other side to cook.
-Add ingredients.
-Push the edges w/ your spatula to keep them from sticking and periodically lift to see if it's getting close to done. The rest is pretty self-explanatory.

Ingredients;
-Add egg whites for more protein. Remove yolks for less fat.
-Put salt and pepper in your egg mix and beat them lightly for a lighter omelette.
-For a fluffy omelette, add a splash of milk and beat it in well.
-Good ingredients are; fresh garlic, mushrooms, spinach, asparagus (par-cook first), broccoli florettes, shallots, etc. I also like to add bacon w/ the fat removed.
-For cooking fat (you need a very thin layer in the bottom of the pan) Avocodo oil is excellent, as is EV olive oil.

Omelettes are so helpful when you're trying to get extra protein while managing carbs. The fats are from a quality source so don't feel guilty about that.
Also, consider eggs from PASTURE-RAISED CHICKENS (it'll say on the carton)! "Cage-free" helps but can sometimes still be a horrific life for the chickens.
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Old 03-18-2016, 10:16 PM #8
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Default

Quote:
Originally Posted by 48cantCstraight View Post
Everytime I try to make one it comes out too dry or burnt. I tried cooking on lower heat but then it doesnt cook evenly and the outer layer ends up burnt. How the tf do I make a nice fluffy and moist omelette?
burnt? you are already using low heat... are you that bad at cooking? haha.

heat the pan at medium heat, put a bit of oil in, crack an egg in a separate bowl, beat it like you mean it, add some milk and beat it like you mean it some more, pour it in the pan.

like boxing, u gotta adjust your game plan... so flip it, shift it, move it around... dont just let it sit there and burnn.
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Old 03-19-2016, 02:19 PM #9
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Originally Posted by TripleK4TripleG View Post
Omelettes are for ****sexuals
Is that what they cook for you in the morning?
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Old 03-19-2016, 11:13 PM #10
48cantCstraight 48cantCstraight is offline
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Quote:
Originally Posted by Redd Foxx View Post
Method;
You want a moderate heat. Too high and you get a nasty skin. Too low and the heat doesn't travel through. It will take some experimentation to see what works for your stove. "Low" on a gas stove will be like med-high on a cheap electric cooker.

-Let the pan warm-up sufficiently, then let the oil/fat warm up before adding the eggs.
-Stir the eggs (like you're scrambling them) for the first few secs, then let them form into a circle while they're still wet. This helps get your cooking underway so you aren't just scorching the outside into a thick skin while waiting for the other side to cook.
-Add ingredients.
-Push the edges w/ your spatula to keep them from sticking and periodically lift to see if it's getting close to done. The rest is pretty self-explanatory.

Ingredients;
-Add egg whites for more protein. Remove yolks for less fat.
-Put salt and pepper in your egg mix and beat them lightly for a lighter omelette.
-For a fluffy omelette, add a splash of milk and beat it in well.
-Good ingredients are; fresh garlic, mushrooms, spinach, asparagus (par-cook first), broccoli florettes, shallots, etc. I also like to add bacon w/ the fat removed.
-For cooking fat (you need a very thin layer in the bottom of the pan) Avocodo oil is excellent, as is EV olive oil.

Omelettes are so helpful when you're trying to get extra protein while managing carbs. The fats are from a quality source so don't feel guilty about that.
Also, consider eggs from PASTURE-RAISED CHICKENS (it'll say on the carton)! "Cage-free" helps but can sometimes still be a horrific life for the chickens.
This stuff really helped I'm not burning the outer layer anymore and they're coming out fluffy how I like them.

Quote:
Originally Posted by nivek535 View Post
burnt? you are already using low heat... are you that bad at cooking? haha.

heat the pan at medium heat, put a bit of oil in, crack an egg in a separate bowl, beat it like you mean it, add some milk and beat it like you mean it some more, pour it in the pan.

like boxing, u gotta adjust your game plan... so flip it, shift it, move it around... dont just let it sit there and burnn.
Yea I'm pretty bad. I know it seems crazy that I could burn it on low heat, but heat that's too low won't cook through all the liquid fast enough so I'd have to leave it sitting there cooking for too long, which would cause the outer layer to get burnt and dry.
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