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Message
Advice on making a 3 egg Omelete
Posted on 10/10/12 at 11:02 am
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
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 10/10/12 at 11:03 am
9
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.
Posted on 10/10/12 at 11:06 am to Tiger1242
Wider pan, or cook on lower heat.
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
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.
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.
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.
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
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 itPosted 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.
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.
Posted on 10/10/12 at 11:53 am to Tiger1242
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.
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.
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.
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.
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.
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.
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
Posted on 10/10/12 at 2:58 pm to stapuffmarshy
quote:Says who? Silly Amuricans.
disgusting cause those are not suppose to be runny
quote:Well high five for you. I like them too.
cause I ordered it that way
quote:Nothing new here...move along.
I was taught about 7 years ago how to do a 3-4 egg omelette in a ziploc bag
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 10/10/12 at 2:59 pm
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.
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!
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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