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Omelets?? - Page 2

post #31 of 35

BDL

       How did I know you would answer the Baked Alaska   You are showing your age to like me. Believe it or not, I have an oval copper clad omelet pan.  I was given it about 35 years ago, never use it but it is sure pretty it could go right to table. EdB

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #32 of 35

A classical omelet should never be browned.  It should also be creamy and not entirely cooked through to the point of rubberizing the eggs, but cooked enough to be able to achieve a nice roll.  And then, after filling it, it should be rolled off of the pan and on to the plate to be presented... 

post #33 of 35

You are perfectly correct I learned it that way in  Europe over 40 yers ago.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #34 of 35

I don't know about you all, but the perfect omelet is something I'd eat after coming home from a late night out, dressed down in a robe,  Nat King Cole in the background and pairing the creamy, ever-so-slightly browned and no-filling added egg dish with a crisp white wine...and the world is at peace!

post #35 of 35
Quote:
Originally Posted by boar_d_laze View Post

A "classic" French, country-style omelet usually has a fair bit of brown.  Not just my opinion, Pepin's (and a lot of other people's) as well.  FWIW, the brown comes more from the browned butter than from anything else.  Just sayin'.  Of course, however you like your eggs is however you like them and you should not only enjoy whatever you like, when you're my guest I'll do my best to make them that way. 

 

I like mine browned or unbrowned; pancake, tortilla, folded or rolled; thin an fluffy; salami, lox, mushrooms, huitlacoche, cheese, cheese and whatever, spinach mushrooms and jack cheese, nopales, chilis, stuffed with whatever, or herb only; or just about any way but overcooked and dry.  But then, I'm picky.

 

I agree with this. However, It all depends on where I eat... A coney Island or a Classic French Restaurent. I prefer mine not browned though FWIW....

 



 

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