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Tiger1242 
LSU Fan
Member since Jul 2011
13946 posts
| Advice on making a 3 egg Omelete (Posted on 10/10/12 at 11:02 am)
Usually when I make myself an Omelete I use 2 eggs and have no problems. But this morning I was hungry and decided to make a 3 egg ham & cheese Omelete. Well the issue I had was by the time the middle stopped being runny, the outside of the Omelete was burned... I saved it kinda by smothering salsa all over it but still I had to eat a burnt Omelete.
So how do you make a 3 egg Omelete that is both not burnt, yet not runny on the inside? Is it as simple as using a wider pan so it won't be as fat? TIA 
This post was edited on 10/10 at 11:03 am
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RedHawk 
Army Fan
Baton Rouge
Member since Aug 2007
4971 posts
| re: Advice on making a 3 egg Omelete (Posted on 10/10/12 at 11:06 am to Tiger1242)
quote:
Is it as simple as using a wider pan so it won't be as fat? TIA
This and also why I only make 2 egg omelets at home. You could try and make two 1 1/2 egg omelets.
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LNCHBOX
LSU Fan
Baton Rouge, LA
Member since Jun 2009
7178 posts
 Online
| re: Advice on making a 3 egg Omelete (Posted on 10/10/12 at 11:06 am to Tiger1242)
Wider pan, or cook on lower heat.
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Tiger1242
LSU Fan
Member since Jul 2011
13946 posts
| re: Advice on making a 3 egg Omelete (Posted on 10/10/12 at 11:08 am to RedHawk)
quote:
You could try and make two 1 1/2 egg omelets.
That's a good idea. At least I learned I really like spreading salsa on top of it from now on 
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hiltacular 
Georgia Tech Fan
ATL
Member since Jan 2011
6134 posts
| re: Advice on making a 3 egg Omelete (Posted on 10/10/12 at 11:12 am to Tiger1242)
you could turn the heat down or start moving the middle to the outside earlier. I have also heard of people moving the omelette into an oven on broil for the last couple of mins, seems like that would apply here.
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Degas
Member since Jul 2010
4907 posts
| re: Advice on making a 3 egg Omelete (Posted on 10/10/12 at 11:22 am to Tiger1242)
Sorry for the obvious, but move it around a bit when it first hits the pan, sort of like mildly scrambling eggs, then let it set.
Another thing you can do is to run your spatula around the outside while tilting the pan, letting the uncooked eggs run under what has already set.
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LSUEnvy
LSU Fan
LakeClusterChuck
Member since May 2011
6483 posts
| re: Advice on making a 3 egg Omelete (Posted on 10/10/12 at 11:25 am to Degas)
quote:
Sorry for the obvious, but move it around a bit when it first hits the pan, sort of like mildly scrambling eggs, then let it set.
this and lower your heat
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Tiger1242
LSU Fan
Member since Jul 2011
13946 posts
| re: Advice on making a 3 egg Omelete (Posted on 10/10/12 at 11:35 am to Degas)
quote:
Sorry for the obvious, but move it around a bit when it first hits the pan, sort of like mildly scrambling eggs, then let it set.
Another thing you can do is to run your spatula around the outside while tilting the pan, letting the uncooked eggs run under what has already set.
No I appreciate it I didn't do that I never do. I run my spatula under it to make sure it doesn't stick but that's it
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hiltacular
Georgia Tech Fan
ATL
Member since Jan 2011
6134 posts
| re: Advice on making a 3 egg Omelete (Posted on 10/10/12 at 11:39 am to Tiger1242)
Yeah watch how to properly cook them on youtube, I thought it was understood that you use a spatula to lift the outer edge so that the runny middle goes underneath it.
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Boudreaux35
BR
Member since Sep 2007
6649 posts
| re: Advice on making a 3 egg Omelete (Posted on 10/10/12 at 11:44 am to Degas)
quote:
but move it around a bit when it first hits the pan, sort of like mildly scrambling eggs, then let it set.
This....learned this many years ago. At the beginning, pull the eggs away from the edges. It lets the uncooked flow there. It also results in a much fluffier omelette. Takes getting used to though.
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dpd901
LSU Fan
Thibodaux
Member since Apr 2011
1407 posts
| re: Advice on making a 3 egg Omelete (Posted on 10/10/12 at 11:53 am to Tiger1242)
Jacques Pepin Omlette-Country style and Classic French
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bubbz 
Baylor Fan
Team Boxtard
Member since Mar 2006
15842 posts
| re: Advice on making a 3 egg Omelete (Posted on 10/10/12 at 12:09 pm to Tiger1242)
I usually make a 4 egg omelette. Lower heat is the key. When I cook mine it's usually around 3 on the heat scale. Nothing much higher because it will burn and not cook the egg enough.
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ryan985
Member since Nov 2011
1354 posts
| re: Advice on making a 3 egg Omelete (Posted on 10/10/12 at 12:30 pm to bubbz)
You can also lift the edges and tilt the pan towards the edge that is lifted. This allows the runny eggs to go under the lifted edge. Slows down the cooking of the outside and allows the middle to catch up.
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GeauxldMember
LSU Fan
NOLA
Member since Nov 2003
2158 posts
| re: Advice on making a 3 egg Omelete (Posted on 10/10/12 at 12:55 pm to Degas)
quote:
Another thing you can do is to run your spatula around the outside while tilting the pan, letting the uncooked eggs run under what has already set.
This is what I do. Works like a charm.
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LSUAfro
LSU Fan
Baton Rouge
Member since Aug 2005
8713 posts
| re: Advice on making a 3 egg Omelete (Posted on 10/10/12 at 2:33 pm to Tiger1242)
I actually like a somewhat runny egg inside in my omelette occasionally.
People freak out about runny omelettes and scrambled eggs, but will eat a poached or sunny side up egg that runs all over the place.
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LSU lilly
LSU Fan
Member since Aug 2010
8396 posts
Online
| re: Advice on making a 3 egg Omelete (Posted on 10/10/12 at 2:47 pm to Tiger1242)
quote:
Is it as simple as using a wider pan so it won't be as fat?
This.
My SO just demonstrated this for me like a week ago.
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stapuffmarshy 
Syracuse Fan
lower 9
Member since Apr 2010
12905 posts
| re: Advice on making a 3 egg Omelete (Posted on 10/10/12 at 2:53 pm to LSUAfro)
quote:
People freak out about runny omelettes and scrambled eggs
disgusting cause those are not suppose to be runny
quote:
a poached or sunny side up egg that runs all over the place
cause I ordered it that way
anyway, I am sure I will be lit on fire for this but:
I was taught about 7 years ago how to do a 3-4 egg omelette in a ziploc bag
whip your eggs and such as usual, add whatever goodies you like, place all in a ziploc, place ziploc in a pot of boiling water.....it's basically a boiled omelette but it is always fully cooked and frankly it's delicious
now I like a "little" pan burn on mine so after the thing is finished in the bag, I just touch the outside with a lil heat from a pan and boom, delicious omelette
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LSUAfro
LSU Fan
Baton Rouge
Member since Aug 2005
8713 posts
| re: Advice on making a 3 egg Omelete (Posted on 10/10/12 at 2:58 pm to stapuffmarshy)
quote:
disgusting cause those are not suppose to be runny
Says who? Silly Amuricans.quote:
cause I ordered it that way
Well high five for you. I like them too.
quote:
I was taught about 7 years ago how to do a 3-4 egg omelette in a ziploc bag
Nothing new here...move along.
quote:
now I like a "little" pan burn on mine so after the thing is finished in the bag, I just touch the outside with a lil heat from a pan and boom, delicious omelette
Silly. The bag trick is to used when there is no pan available.
This post was edited on 10/10 at 2:59 pm
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RedHawk
Army Fan
Baton Rouge
Member since Aug 2007
4971 posts
| re: Advice on making a 3 egg Omelete (Posted on 10/10/12 at 3:18 pm to stapuffmarshy)
quote:
I was taught about 7 years ago how to do a 3-4 egg omelette in a ziploc bag
I don't think you are suppose to boil regular ziploc bags for health reasons.
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dallastiger55
LSU Fan
Fort Worth, TX
Member since Jan 2010
2027 posts
| re: Advice on making a 3 egg Omelete (Posted on 10/10/12 at 5:04 pm to RedHawk)
2 egg omlete? thats weak
for some reason i can eat a ton of eggs. i usually make a 5 or 6 egg omelete and yes low and slow is where its at.
i like to mix in a little milk and pancake batter to make it creamy and fluffy. thats what IHOP does.
good stuff!
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