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recommendations for omelette pan

recommendations for omelette pan
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  • Post #91 - March 1st, 2020, 11:22 am
    Post #91 - March 1st, 2020, 11:22 am Post #91 - March 1st, 2020, 11:22 am
    WhyBeeSea wrote:Not a big breakfast guy but a French omelet has become my go to when I want a light breakfast. I honestly would be content leaving it as properly cooked (i.e undercooked) scrambled eggs. But I like the practice of rolling these bad boys up. One of these days, I'll learn to clean up the edges...

    Impressive!

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    That don't impress me much --Shania Twain
  • Post #92 - March 2nd, 2020, 11:23 pm
    Post #92 - March 2nd, 2020, 11:23 pm Post #92 - March 2nd, 2020, 11:23 pm
    WhyBeeSea wrote:Not a big breakfast guy but a French omelet has become my go to when I want a light breakfast.

    Nice!
    Hold my beer . . .

    Low & Slow
  • Post #93 - March 3rd, 2020, 3:20 pm
    Post #93 - March 3rd, 2020, 3:20 pm Post #93 - March 3rd, 2020, 3:20 pm
    G Wiv wrote:
    WhyBeeSea wrote:Not a big breakfast guy but a French omelet has become my go to when I want a light breakfast.

    Nice!


    I realized how crazy this was after I posted. 3 eggs and 2 tablespoons of butter is my definition of light.

    Healthier than a breakfast baconator I guess!
  • Post #94 - April 20th, 2020, 9:55 am
    Post #94 - April 20th, 2020, 9:55 am Post #94 - April 20th, 2020, 9:55 am
    at newyorker.com, Bill Buford wrote:A few years ago, when I was a student at l’Institut Paul Bocuse, one of the premier cooking colleges in France, I watched an omelette-making class through a glass partition. I was in a hallway, in the school’s zone culinaire, which is reserved for lessons in making food; theory courses are held on another floor, in small rooms with desks. This particular class was on French kitchen basics. I’d been exempted, on the grounds that I’d worked in restaurants. (The confidence the exemption implied in my skills would, alas, turn out to be spectacularly misplaced.)

    A student presented his omelette. The instructor poked it and shook his head. He didn’t bother to taste it; he just tipped it into the trash. An omelette must be soft in the middle, pillowy to the touch. It should have bounce. This one was hard.

    Mastering the Art of Making a French Omelette

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    That don't impress me much --Shania Twain
  • Post #95 - April 20th, 2020, 10:35 am
    Post #95 - April 20th, 2020, 10:35 am Post #95 - April 20th, 2020, 10:35 am
    Me, I learned how to make a French omelette by watching the master, Jacques Pepin. It can be done!
    American omelettes, those I already knew how. It's great to be able to do both. Makes for a nice change.

    Buford writes well. Really enjoyed his piece on learning to bake baguettes.

    Geo

    https://www.youtube.com/watch?v=s10etP1p2bU
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #96 - April 20th, 2020, 12:11 pm
    Post #96 - April 20th, 2020, 12:11 pm Post #96 - April 20th, 2020, 12:11 pm
    Inspired by the Buford piece I linked above, I decided to give it another go this morning and I think I'm finally getting the hang of it . . .

    Image
    French-Style Chive & Grated Cheese Omelet
    With a toasted and buttered slice of boule from Hewn Bakery

    Image
    Omelet Interior
    Just about done working through -- and giving away -- my pound of garlic chives!

    A for flavor, B- for technique.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    That don't impress me much --Shania Twain
  • Post #97 - April 21st, 2020, 7:33 am
    Post #97 - April 21st, 2020, 7:33 am Post #97 - April 21st, 2020, 7:33 am
    As an FYI, should anyone find themselves in Lyon, the Institut Paul Bocuse has a restaurant in the chateau that's a relative bargain. All part of the students' training and the instructors watch them like hawks.
  • Post #98 - November 22nd, 2020, 12:30 pm
    Post #98 - November 22nd, 2020, 12:30 pm Post #98 - November 22nd, 2020, 12:30 pm
    Hearty breakfast for the start of snow season. French omelette filled with cream cheese, the bride loves cream cheese in her eggs.

    Click to enlarge
    B-
    Image
    C+
    Image

    French Omelettes, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #99 - December 5th, 2020, 2:08 pm
    Post #99 - December 5th, 2020, 2:08 pm Post #99 - December 5th, 2020, 2:08 pm
    Ham, chive and cheese omelette, biscuits slathered in fig/apricot jam = lunch.

    click to enlarge
    Image
    Image
    Image

    Cheese omelette, count me a Fan!

    Edit:
    Yes, I know, its actually a frittata, I wrote omelette anyway. Go ahead, take away my Chaîne des Rôtisseurs super secret signet ring, see if I care. :)
    Hold my beer . . .

    Low & Slow
  • Post #100 - February 16th, 2021, 7:30 pm
    Post #100 - February 16th, 2021, 7:30 pm Post #100 - February 16th, 2021, 7:30 pm
    Wanted a pastrami sandwich but didn’t want to face 12-foot drifts and angry penguins so I made a Thai omelette.

    click to enlarge
    Image

    Omelette, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #101 - February 21st, 2021, 4:42 pm
    Post #101 - February 21st, 2021, 4:42 pm Post #101 - February 21st, 2021, 4:42 pm
    Scrambled eggs using recent NYT recipe/technique by Kenji. Uses potato starch, tapioca starch or cornstarch and four, that's right, four, tablespoons of butter for four eggs. I've been adding corn or potato starch to eggs for a while, helps retain moisture and, to my mind, adds a bit of lushness. But a tablespoon of butter per egg was over the top, even for me.

    Served with Morelia Grocery salsa, radishes and simple Oaxaca cheese griddled quesadillas.

    Note: Video recipe on Kenji's cooking Youtube channel
    https://www.youtube.com/watch?v=CXTnq7srJRs
    Note 2: In the video recipe Kenji used about half the recommended butter in the NYT published recipe.

    click to enlarge
    Image

    Eggs, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #102 - February 21st, 2021, 8:29 pm
    Post #102 - February 21st, 2021, 8:29 pm Post #102 - February 21st, 2021, 8:29 pm
    Yesterday made fried eggs using my xmas gift of a misen carbon steel pan which I've been seasoning up since then.

    Never going back to non-stick or cast iron for eggs. Managed a pan flip perfectly without breaking a yolk, a first for me. Next up: French omelet.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #103 - May 16th, 2021, 2:53 pm
    Post #103 - May 16th, 2021, 2:53 pm Post #103 - May 16th, 2021, 2:53 pm
    Managed to do a decent job of cleaning out the fridge making an omelet for brunch . . .

    Image
    Clean-Out-The-Fridge Omelet

    Leftover pork and veal wieners, leftover sauteed mushrooms, shallots and assorted cheeses. Garnished with chives and chive blossoms.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    That don't impress me much --Shania Twain
  • Post #104 - May 22nd, 2021, 3:47 pm
    Post #104 - May 22nd, 2021, 3:47 pm Post #104 - May 22nd, 2021, 3:47 pm
    Found a good use for some leftover sauteed spinach that was doggy-bagged from a restaurant meal earlier in the week . . .

    Image
    Spinach, Shallot & Feta Omelet
    Garnished with chive blossoms.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    That don't impress me much --Shania Twain
  • Post #105 - May 23rd, 2021, 1:09 pm
    Post #105 - May 23rd, 2021, 1:09 pm Post #105 - May 23rd, 2021, 1:09 pm
    Getting RID of some more restaurant leftovers in a nostalgic way. A nod to my old NOLA days with a chili cheese omelet a la Camellia Grill . . .

    Image
    Chili Cheese Omelet
    Cooked this in some of the leftover garlic oil from last night's dinner. Garnished with chives and a chive blossom.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    That don't impress me much --Shania Twain
  • Post #106 - May 29th, 2021, 12:43 pm
    Post #106 - May 29th, 2021, 12:43 pm Post #106 - May 29th, 2021, 12:43 pm
    Saturday brunch omelet . . .

    Image
    Newsom Ham & Cheeses Omelet

    Garnished with chive blossoms and flanked by a slice of toasted/buttered country boule from Hewn.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    That don't impress me much --Shania Twain
  • Post #107 - May 31st, 2021, 12:41 pm
    Post #107 - May 31st, 2021, 12:41 pm Post #107 - May 31st, 2021, 12:41 pm
    Had several ingredients leftover from a Saturday night spinach casserole, so I decided to omeletize them . . .

    Image
    Ricotta, Buffalo Mozzarella & Sauteed Onion Omelet
    All the fillings were strictly Saturday spinach casserole surplus. Garnished with the seemingly never-ending supply of chives and chive blossoms.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    That don't impress me much --Shania Twain
  • Post #108 - May 31st, 2021, 2:53 pm
    Post #108 - May 31st, 2021, 2:53 pm Post #108 - May 31st, 2021, 2:53 pm
    ronnie_suburban wrote:omeletize
    A great new word that I will definitely use ...
  • Post #109 - June 10th, 2021, 6:48 pm
    Post #109 - June 10th, 2021, 6:48 pm Post #109 - June 10th, 2021, 6:48 pm
    nr706 wrote:
    ronnie_suburban wrote:omeletize
    A great new word that I will definitely use ...

    LOL, thanks. Kind of reminds me of something from Portlandia. :lol:

    Back at it today, since I was working from home and had time to cook myself lunch . . .

    Image
    Vegetable Mish Mash & Feta Omelet
    Used up the rest of last night's dinner's side dish, added a little feta and, for garnish, continued to dwindle down my supply of chive blossoms.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    That don't impress me much --Shania Twain
  • Post #110 - June 11th, 2021, 9:36 pm
    Post #110 - June 11th, 2021, 9:36 pm Post #110 - June 11th, 2021, 9:36 pm
    ronnie_suburban wrote:
    nr706 wrote:
    ronnie_suburban wrote:omeletize
    A great new word that I will definitely use ...

    LOL, thanks. Kind of reminds me of something from Portlandia. :lol:

    Back at it today, since I was working from home and had time to cook myself lunch . . .

    Image
    Vegetable Mish Mash & Feta Omelet
    Used up the rest of last night's dinner's side dish, added a little feta and, for garnish, continued to dwindle down my supply of chive blossoms.

    =R=
    But you forgot the picture of the omelette pan!
    The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
  • Post #111 - June 11th, 2021, 11:00 pm
    Post #111 - June 11th, 2021, 11:00 pm Post #111 - June 11th, 2021, 11:00 pm
    HI,

    When you make your omelettes at home, how many eggs do you use?

    I find restaurant omelettes are too big. I usually make an omelette from a single egg.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #112 - June 11th, 2021, 11:29 pm
    Post #112 - June 11th, 2021, 11:29 pm Post #112 - June 11th, 2021, 11:29 pm
    Xexo wrote:But you forgot the picture of the omelette pan!

    Haha. Almost always it's a nonstick Scanpan. Which size depends on how many eggs. In any case, they're not very photogenic.

    Cathy2 wrote:When you make your omelettes at home, how many eggs do you use?

    I find restaurant omelettes are too big. I usually make an omelette from a single egg.

    Interesting. I don't think I've ever made an omelet with just one egg, though I imagine its controllabililty is probably excellent. I generally use 3 eggs but if I'm having other food with it, I'll use 2. If I'm making it for sharing, then I'll usually use 4. Anything larger than that generally goes to Frittataville. :)

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    That don't impress me much --Shania Twain
  • Post #113 - June 12th, 2021, 8:24 am
    Post #113 - June 12th, 2021, 8:24 am Post #113 - June 12th, 2021, 8:24 am
    The Peppermill in Vegas served 10-egg omelettes, but they're likely Small graded eggs. Still an enormous omelette.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #114 - June 12th, 2021, 9:32 am
    Post #114 - June 12th, 2021, 9:32 am Post #114 - June 12th, 2021, 9:32 am
    ronnie_suburban wrote:
    Xexo wrote:But you forgot the picture of the omelette pan!

    Haha. Almost always it's a nonstick Scanpan. Which size depends on how many eggs. In any case, they're not very photogenic.

    =R=
    And here I was thinking you'd have some carbon steel omelette pan, imported from France. Or picked up at a Julia Child yard sell. :mrgreen:

    And just did some googling and discovered that omelet is the American spelling and omelette is the British spelling. Guess I'll have to use omelet now, since I'm not British, nor do I play one on TV.
    The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln

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