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What's this I hear about omelettes??

post #1 of 22
Thread Starter 
I was watching my favorite Gordon Ramsay show The f Word and Gordon was showing Joan Collins how to make an omelette. He started off by putting butter in the pan and Joan asked him if she could make it with olive oil instead. Gordon went on to explain that the french always use olive oil to make omelettes :confused: Does anyone know anything about this? I thought it was the french that use BUTTER!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 22
I don't know about the specifics but in my kitchen (as my father was a short order cook in college) for omelet, it's butter. (that applies to scrambled eggs and fried eggs too)

However, for a frittata (an Italian omelet)... it's Olive Oil.

Besides, as a Greek and an Italian, what do we care what the French use?? :lol:
post #3 of 22
I use both at the same time. I betcha the French don't always do anything one way any more than we do.
post #4 of 22
My training said that butter was used for omlettes only. I would not dream of using olive oil!
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #5 of 22
I think me you and oldschool should form a club. ;)
post #6 of 22
I use olive oil all the time for omelets.

Put just a little on the non-stick pan, poor in your egg mixture, and the oil flows around the edges nicer than butter.

Makes pretty much a perfect omelet every time. Plus I can pretend I'm being heart healthy.
post #7 of 22
I prefer the flavor of butter over o'oil.

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #8 of 22
I use the bacon fat from the bacon that's going in the omelet :lol: if I am not using bacon its butter.
post #9 of 22
Bacon, olive oil, butter. I've yet to hear a bad idea.

Here's the deal for the European countries in the Med basin. The closer you are to the olive producing regions, the more likely you are to use olive oil. The better the dairy, the more likely you'd be to use butter.

Both are used, other oils and pig fat too.

Butter or olive oil, to me there are three things which make an omelette "French:" 1) Not much air beaten into the eggs. 2) Custard-like texture of the interior -- underdone by a lot of people's standards. And 3) Tri-fold or roll.

BDL
post #10 of 22
amen! Amen! Amen!
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post #11 of 22
Also no brown edges on a true french om.
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post #12 of 22
Well, the rustic country omelet should be lightly golden-brown. But the classic omelet, e.g. fines herbes, should be perfectly pale. I assume that's what you meant....
post #13 of 22
Thread Starter 
Oh dear. Nothing's worse than a lack of dreams. Never is such an unnecessary stance.

I'm sensitive about extremism. Greeks in greece are notoriously known for not using butter in anything. My Mother even makes most of her desserts with extra virgin olive oil. Last year at a dinner party my parents were hosting I helped cook the meal. I make a mean roasted potatoes so I was in charge of that. Everyone at the table was gushing about how wonderful they were and that they simply must know how I created these potatoes! So I told them... olive oil, salt, pepper, thyme/oregano, garlic, and butter. As soon as they heard butter the dinner guests simultaneously put their forks down, one guy spit out the potato, and no one touched them from that point on. What an endearing trait to NEVER use a certain ingredient.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #14 of 22
I use olive oil if I'm making spanish-style omelettes or frittata - but only butter if I'm making a French style omelette.
post #15 of 22
nicely stated.
post #16 of 22
que triste!
post #17 of 22
Mmmmmm......... butter is better!!!!! What club is this you're talking about Kuan?I'm in!:look:
post #18 of 22
When in Greece do as the Greeks do, when in France do as the French do. When in America just do it !
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post #19 of 22
After a bit of thought......and two huge azz Margaritas at dinner tonight (had mexican out at a small local family place:lips:)......... I'm not gonna say Gordon is wrong about the butter thing. Considering I've neither been to, trained nor cooked in France. But since it's like a boat ride and a trip to Wisconsin concerning France from the UK I'll give him the benefit of doubt as to what they are now doing. Yet in my prior 30 plus years combined with the 3 Classically trained French Chefs that I have worked for..... Olive oil was not part of the recipe for making omelettes.

Yet since Gordon Ramsay is my junior, as far as age is concerned, this very well may be what he was taught but like I said....I've never been to France. Note: I very much would have liked to have made the trip but the part of my life that would allow me to do such a thing has certainly come and gone....... twice over. :blush:

I have, due to some of the health concerns of my life, made omelettes for the last few years using an olive oil blend and there are timers when butter or a blend of butter and bacon grease makes it into the pan. But as far as I can say.....Butter is and always will be the taste preferred ingredient when making omelettes.
post #20 of 22
If Ramsay was serious he was full of it. Not to take anything away from him, but he frequently is. Here's are typical recipes for omelettes so French, you can see the Gallic shrug, smell the whiff of black tobacco and all that good stuff. Oh yes, just for verisimillitude and whatnot... they're in French.

Recette de Omelette niçoise - Une recette de Cuisine AZ.

Note, the last ingredient is olive oil -- for cooking the omelette.

Here's one that uses oil AND butter: Recette de Gâteau d'omelette aux girolles - Une recette de Cuisine AZ.

And here's a very brunchy sort of omelette, cooked all in butter: Recette de Omelette de chèvre - Une recette de Cuisine AZ.

Bon appetit,
BDL
post #21 of 22
In my opinon one of the finest culinary combinations on this planet is eggs and butter. A pile of perfectly scrambled eggs on your breakfast, or lunch, or dinner plate is a taste of heaven. Of course I'll admit that though I have been cooking eggs for many years, the times they are *perfect* are not that common. Scrambled eggs or omelettes, these days I always get them close but rarely perfect.

For some other reasons I'm going to be making a batch of garlic oil in the next day or two. The kind where you put about half a zillion peeled cloves of garlic in a pot of oil over low heat, and an hour or two or three later when the garlic is browned and the whole house reeks you declare it done. I'm going to make an omelette using some of that garlic oil, it should be good.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #22 of 22
I don't think they use.. i have been using butter all these days....when ever it is egg scrambling its always butter....
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