Omelettes. Why do mine result in this?
Discussion
I will post some images beneath this as I have to upload them.
I have cooked all my life and can produce some decent tasty fayre. I have never even attempted omelettes but over the past month or so decided I should, as these are apparently very simple and whenever I order one at London cafe's they appear nice and slippery and in one neat bundle.
I looked up the technique and settled on melting butter around a pan before adding the mixture, and using a mixture of 4 eggs, bit of butter, pepper, salt and for some reason coriander leaf. I then put in the pan and leave well alone for a bit. Once the sides crisp up I go at it with a flat spatula but the middle remains runny, so when I attempt to fold I get a breakage / disaster, and sometimes I find it screwed up on the bottom. I had both of these things happen on this weeks attempt. I mean, I always get it on a plate and it tastes luxurious however, it just seems to look such a mess and the pan also gets screwed.
I added milk to the mixture once and ended up with scrambled egg so believe that was an error. What am I doing wrong?
I have cooked all my life and can produce some decent tasty fayre. I have never even attempted omelettes but over the past month or so decided I should, as these are apparently very simple and whenever I order one at London cafe's they appear nice and slippery and in one neat bundle.
I looked up the technique and settled on melting butter around a pan before adding the mixture, and using a mixture of 4 eggs, bit of butter, pepper, salt and for some reason coriander leaf. I then put in the pan and leave well alone for a bit. Once the sides crisp up I go at it with a flat spatula but the middle remains runny, so when I attempt to fold I get a breakage / disaster, and sometimes I find it screwed up on the bottom. I had both of these things happen on this weeks attempt. I mean, I always get it on a plate and it tastes luxurious however, it just seems to look such a mess and the pan also gets screwed.
I added milk to the mixture once and ended up with scrambled egg so believe that was an error. What am I doing wrong?
RoadToad84 said:
Cook low and slow until it's firmed up throughout. If the top is a little runny, that's fine but the middle needs to have gone firm before you fold. I tend to use a flat silicone spatula to lift the edges a bit and get a feel for structural integrity before I attempt to fold it.
Exactly how I do it. Patience is the game with omelettes.I'd go the other way! Fairly hot pan, wiped with oil then a knob of butter just before the eggs. It should sizzle as it melts. Then scrape the eggs from the sides as the bottom sets meaning more uncooked eggs hit the pan. Do this until it's mostly set then add fillings and leave for a minute or two to firm up before tipping out. It should slide out easily and you can fold it using the pan when it's a bit over half way out.
vikingaero said:
Are you using a stainless steel utensil on that non-stick pan? Is the surface of the non-stick mullered?
Yes and in that case it is an old pan with a mullered base however I have also brand new decent woks ( in fact usually use ) and have had similar issues. I did get one folded once and looking all neat and good, but generally its a bit of a mess!
I do mine over a reasonably high heat. Not too many eggs or ingredients. If you've still got runny egg on top, lift an edge up slightly and tilt the pan to run the uncooked egg down to it and underneath.
If you've gone for a thick omelette with lots of eggs or ingredients, turn it down once it's settled in the pan and as suggested pop under a grill for a minute or two at the end.
If you've gone for a thick omelette with lots of eggs or ingredients, turn it down once it's settled in the pan and as suggested pop under a grill for a minute or two at the end.
Arrivalist said:
RoadToad84 said:
Cook low and slow until it's firmed up throughout. If the top is a little runny, that's fine but the middle needs to have gone firm before you fold. I tend to use a flat silicone spatula to lift the edges a bit and get a feel for structural integrity before I attempt to fold it.
Exactly how I do it. Patience is the game with omelettes.Low and slow, I would also say keep a lid on the pan while it rises.
I whisk up the eggs, bit of butter in the pan, and then pour in the mixture, and let it just rise gently for quite a few mins on a low heat until it has gone firm.
I'm an omelette expert, so my missus says.
- Non stick pan
- Silicone spatula
- low pan temperature to start
- Important - put the grille on first.
Oil pan, and put your eggs and ingredients in whilst pan is still warming. Cook on low temperature until you feel the underside is cooked.
Then take the pan off the heat and whack the pan under the grille for a few mins. This blows hot air into
the omelette, which cooks the top and adds lovely big bubbles. You'll never go back to the old way ever again.
- Non stick pan
- Silicone spatula
- low pan temperature to start
- Important - put the grille on first.
Oil pan, and put your eggs and ingredients in whilst pan is still warming. Cook on low temperature until you feel the underside is cooked.
Then take the pan off the heat and whack the pan under the grille for a few mins. This blows hot air into
the omelette, which cooks the top and adds lovely big bubbles. You'll never go back to the old way ever again.
4 eggs is too many.
I always add a small pinch of baking soda to increase fluffiness.
Turn grill on first if pan is overfilled, when bottom is browned put under grill to get the top cooked.
A decent pan is a good investment, mine never stick!
Now I feel hungry, think I’ll have a mushroom (and whatever else is in the pantry) omelette!
I always add a small pinch of baking soda to increase fluffiness.
Turn grill on first if pan is overfilled, when bottom is browned put under grill to get the top cooked.
A decent pan is a good investment, mine never stick!
Now I feel hungry, think I’ll have a mushroom (and whatever else is in the pantry) omelette!
French omelette is not as easy as what many chefs thinks. I used to train every day to make the perfect one.
I think J.Pepin explain it very well:
https://youtu.be/s10etP1p2bU?si=IYYnQWbHOsDdmb5L
You can make it without spatula or fork just by rotating your pan vigorously over the stove (it take some practice).
I think J.Pepin explain it very well:
https://youtu.be/s10etP1p2bU?si=IYYnQWbHOsDdmb5L
You can make it without spatula or fork just by rotating your pan vigorously over the stove (it take some practice).
Zero need for a grill if you want the omelette to be unctuous inside (I do), as others have said get a better pan, I have the heat high to start with so you form the base quickly, (I reduce on the fly during the process) I'll then draw in the sides and allow the still liquid egg to flow into those areas this thins the centre out and allows a more even cook without burning the bottom, I then dress the omelette with whatever I'm using and then fold as I serve from the pan on to the plate.
They are really easy to cook but don't take your eyes off them it only takes a few minutes so be there the whole time.
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