Originally posted by: sixone
Crack the eggs into a bowl, add a LITTLE bit of water and a LITTLE bit of milk, then mix. The milk will help hold the egg together. Then pour the mix into your pan. Don't stir, just pop the bubbles so they don't explode. When the egg is cooked, remove from direct heat, then add cheese, and fold. As the cheese melts, it will hold the folded side over. Give it a minute or two before you try to take it out of the pan.
I recommend one of those split pans for omelettes - very easy to use.
Originally posted by: Injury
When I make omlettes I prefer to NOT use milk or any other liquid. It makes the omlette too fluffy and a bit les tasteful. It also makes it easier to break.
Basically, you get a couple of eggs (1-3 is best), crack them in a bowl or something, wisk/stir them until the yolk is broken up and mostly blended with the white.
Put a skillet on the stove under LOW heat with a small bit of butter/margarine in it and rotate the skillet until it is melted and coating the bottom. (you can use cooking spray, it will work fine, but won't taste as good.) Crank the heat up to MED/HIGH (the setting in between medium and high, not medium or high.) and pour your egg in.
Let it sit. Use a fork to pop any air bubbles that may form. Rotate the skillet to fill in the holes that are left behind from the bubbles. If you use a spatula to move the egg, you are likely to rip the omlette or make it very thin in parts. Shake the skillet around a bit once it starts cooking so that uncooked amounts of egg don't gather in one area.
When the egg seems to be mostly cooked and only a few wet looking spots are left, flip it with the largest spatula you can find. Slide it under slowly so you don't rip it.
Reduce to LOW heat again, an immediately add your ingredients to one side of the omlette and fold. Let it remain there for about 30-60 seconds to allow the ingredients to warm up a bit, because cold ingredients are gross.
Serve, enjoy!
Originally posted by: LolaWiz
Originally posted by: sixone
Crack the eggs into a bowl, add a LITTLE bit of water and a LITTLE bit of milk, then mix. The milk will help hold the egg together. Then pour the mix into your pan. Don't stir, just pop the bubbles so they don't explode. When the egg is cooked, remove from direct heat, then add cheese, and fold. As the cheese melts, it will hold the folded side over. Give it a minute or two before you try to take it out of the pan.
I recommend one of those split pans for omelettes - very easy to use.
Only thing that i would change is add the cheese before you take it off the stove. only add it to 2/3 of the omlette though.
Originally posted by: blazerazor
This is better, I call it CaliforniaLove.
Cut up coneca sausage into little bits. Cook until done.
Cut up potatoe(s) into little bits. Remove the done sauage, lay on paper towel.
Save some greease from sauage for the potatoes, put in potatoes.
Now as they cook, scramble up 3or4 eggs in bowl.
Once the potatoes done, add done sauage, then pour eggs in all over.
It will mold together. Season to taste.
This stuff is FIRE!!! And its all together, one plate meal.
Enjoy.
Originally posted by: logic1485
Omelettes are easy, HTF do you make scrambled eggs? How do you scramble those bastards?
Sounds like a fine method, but I do it a little differently:Originally posted by: sixone
Crack the eggs into a bowl, add a LITTLE bit of water and a LITTLE bit of milk, then mix. The milk will help hold the egg together. Then pour the mix into your pan. Don't stir, just pop the bubbles so they don't explode. When the egg is cooked, remove from direct heat, then add cheese, and fold. As the cheese melts, it will hold the folded side over. Give it a minute or two before you try to take it out of the pan.
I recommend one of those split pans for omelettes - very easy to use.
When you don't use milk, they usually end up too dried out. I want them fluffy. Maybe I'm cooking too long, but am always afraid of eating undercooked food.Originally posted by: Injury
When I make omlettes I prefer to NOT use milk or any other liquid. It makes the omlette too fluffy and a bit les tasteful. It also makes it easier to break.
Nowadays, eggs - especially organic eggs - are unlikely to carry salmonella. This is good for me, as I like my yolks soft and my omelletes still "damp". I would not worry about undercooking your eggs unless you have had them for months...Originally posted by: Slickone
Maybe I'm cooking too long, but am always afraid of eating undercooked food.
Originally posted by: Slickone
When you don't use milk, they usually end up too dried out. I want them fluffy. Maybe I'm cooking too long, but am always afraid of eating undercooked food.Originally posted by: Injury
When I make omlettes I prefer to NOT use milk or any other liquid. It makes the omlette too fluffy and a bit les tasteful. It also makes it easier to break.
I drink soy milk instead of cows milk and I dont think it works for frying eggs like cows milk. Any tips?
Oh, what's a split pan?