Swiss.
2:15 Fri Jun 25
Re: Omelettes
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Best with some finely diced Cypriot pastourma sausage (or Chorizo if you can't find) or smoked salmon flakes.
I find onions a big too heavy for morning omelette so use chives...preferably fresh ones.
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simon.s
2:12 Fri Jun 25
Re: Omelettes
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The only meat I'd have in an omelette are Chorizo or some decent Ham. Not sure I like the sound of Salmon in it either.
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Vexed
2:07 Fri Jun 25
Re: Omelettes
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Fruit and assorted sweet stuff in an omelette. Just fuck off.
Pancakes are the vehicle for that kind of shit. You are IDIOTS.
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ironsofcanada
1:31 Fri Jun 25
Re: Omelettes
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A bunch of omelettes (spelled the French way this time) from one of the best named books I have come across in my work.
A perfect school of Instructions for the Officers of the Mouth
https://www.google.co.uk/books/edition/A_perfect_school_of_Instructions_for_the/iflmAAAAcAAJ?hl=en&gbpv=1&dq=omelet&pg=PA445&printsec=frontcover
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Razzle
1:17 Fri Jun 25
Re: Omelettes
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Enough to put you off an omelette
https://www.youtube.com/watch?v=QNomOlR20A8
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ironsofcanada
1:12 Fri Jun 25
Re: Omelettes
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MPI
Here is one may interest you:
Take your apples and slice them and fry them in a pan with a quarter of a pound , or thereabouts , of fresh butter , and as much sugar as you please , and when your apples are thus fried , you may pour upon them seven or eight Eggs well beaten and seasoned with salt , stir your pan often for to hinder that your Omelet may not stick to the pan and burn , and when you pour it out into the dish , you must do it so as that your apples may remain enclosed within the Eggs , and afterwards powder your Omelet with Sugar and Cinnamon if you please , and either eat it hot , or keep it till it be cold , when you may sprinkle it with some Rose-water.
A translation of: Mounsieur Marnette's Patissier françois. Printed 1656 at London for Nath. Brooks at the Angel in Cornhill
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gph
1:12 Fri Jun 25
Re: Omelettes
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Surely you've got to put spud in first, if you're using it.
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riosleftsock
12:59 Fri Jun 25
Re: Omelettes
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MPI
I think I know what's going on there. I reckon you are trying to make the omelette too thick, that's why the pan size is important, it will cook through quicker without burning the underneath.
The only ingredient i might put in the pan first is the onion. Then when the omelette bottom is solid enough to slide a spatula under, i add the ingredients on top so they settle into the egg mix. As its nearly done I add the cheese, fold it over and seal it in the pan. You probably need more oil than you are using. Also, always make individual omelettes, one per person.
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ironsofcanada
12:58 Fri Jun 25
Re: Omelettes
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gph 12:53 Fri Jun 25
That is a souffle omelette in the modern world.
She also did a sweet omelette with cream and sugar.
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Moncurs Putting Iron
12:57 Fri Jun 25
Re: Omelettes
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Irons,
I hear you.
When it comes to the omelette decent pinch of cinnamon.
When it comes to baked bananas on the BBQ just drown them in Amarula cream or if desperate baileys.
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ironsofcanada
12:55 Fri Jun 25
Re: Omelettes
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MPI
I am pretty broad minded when it comes to food but I cannot abide cooked banana and I have made the effort.
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gph
12:53 Fri Jun 25
Re: Omelettes
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English omlette - same basic ingredients as a French omlette, but you separate the eggs, and beat the whites until you're bored if you're using an electric device to do the beating, or very bored and tired if doing it by hand.
Then gently fold in the broken yolks and other liquid ingredients - nothing too robust, or you destroy the structure you've just created.
Gets a lot more air into the mixture.
Source: Mrs Beeton's, the edition my Mum had.
Can't be arsed to make English, myself, but will willingly eat it if someone else can.
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Moncurs Putting Iron
12:51 Fri Jun 25
Re: Omelettes
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Rios,
great technical tips.
Its that and the fact that I warm/cook my added ingrediants in the pan first and cant be bothered to remove them get the heat right for the omelette and add them at the end.
The pans are non stick so I just ensure the base can still move and hasnt gone brown then put the top under the grill to keep it whole and cut it into slices for our breakfast.
The Peanut butter, banana, and blueberry ones are always a mess unless you do it that way.*
*Awaits the horror of WHO.
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Vexed
12:46 Fri Jun 25
Re: Omelettes
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Nick QQQ 11:52 Fri Jun 25
Besides the mushrooms that sounds great. I reckon I could even tolerate the mushrooms in that one.
Omelettes have to be a little under, that's how they're meant to be done.
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ironsofcanada
12:43 Fri Jun 25
Re: Omelettes
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Fifth Column 10:22 Fri Jun 25
A Spanish omelet in the Southwest States was the eggs, cheddar (or what they would call TexMex cheese mix) red onions, refried beans and salsa on the side.
Much prefer those ingredients with seasoned ground beef as a Navajo/(other terms) taco ie. on fry bread (what we actual called bannock - owning to the Scottish heritage of many Metis)
Enough alternative names for things in there?
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simon.s
12:31 Fri Jun 25
Re: Omelettes
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Chicken has no place in an omelette Len. That would be filth, though it’s probably something the Chinese do.
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ironsofcanada
12:31 Fri Jun 25
Re: Omelettes
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Used to really like a souffle omelette with Gruyere and chives.
But haven't made the effort in a bit on the souffle part.
Our family's tradition for Christmas Eve was meat, cheese, veg, and cracker platters with dips. And then Christmas morning was omelettes with the leftovers.
So lots of good combination from there. Chorizo, manchego and red pepper. Nduja or soppresetta and fontina. What we called black forest ham and emmenthal. Cheddar, green onion, red pepper, taco seasoning. Smoked cheddar and roast beef.
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Nick QQQ
11:52 Fri Jun 25
Re: Omelettes
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All cooked in a little olive oil and knob of butter.
Mushrooms first, get a lot of colour on one side, 1/4 red onion, 3 lightly beaten eggs, cheese, ham. Folded in the middle and just under cooked. Lots of salt and pepper and if feeling it i sometime roast some fennel seeds at the start which is nice.
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w4hammer
11:08 Fri Jun 25
Re: Omelettes
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3 eggs
handfull of mushrooms cooked in butter ( separately)
when cooked, combine with cheddar cheese
flip
black pepper to taste.
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riosleftsock
11:07 Fri Jun 25
Re: Omelettes
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MPI
I think it might be either the type and size of pan or the hob setting. My wife always underoils the pan and has the heat too high.
It also helps to add a tablespoon of water to the 3 egg mix before you cook, it stops it sticking, add a teaspoon of greek yog if you want it more fluffy.
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fraser
11:00 Fri Jun 25
Re: Omelettes
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I quite like cheese and jalapeño in mine.
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