Let's talk about Omelettes

Sorry this is late but I have pictures to go along with this post and as soon as I figure out how to insert them I will be more than happy to do so. Until then, I'm sorry, no pictures  😟

Omelettes are tricky little buggers but I have discovered many things about them and things to do and not do.

First I want to talk about types of omelettes. I like nice big fat fluffy ones that are stuffed to the brim! and are 'dry'. What I do not like are the thin wet things known as a french omelette, yuck. I like my beaten eggs cooked through. On the other hand I like my fried eggs over medium with a still runny yolk. In either case raw egg white equals yuck!

Now that that is out of the way, let's talk about the things I have learned and let's start with pan size. Yes, size matters. There I said it. The size matters because of ratios. If you have too much or too little egg for the size of your pan it will directly affect many aspects of your finished product, especially how fluffy, cooking time, and most importantly how easy it is to flip. Yes folks in order to get my eggs cooked through I flip my omelette. You can use a broiler technique but .. I don't. I will however include more about it in the notes section of this post. Shape of pan will also make a difference in how it cooks and how well you can flip it.  I have 2 pans I use regularly and both are smaller than your average frying pan. The smaller pan is perfect for a 2-3 egg omelette and the bigger is 3-4 egg size. I maybe could push it more but haven't tried. (Hmmm, experiment for another day). My pans measure 13.5 cm and 15.5 cm across the inside of them.

Type of pan is important too. Non stick is best, cast iron is good too but I am not so great with stainless. It's possible, just not my preferred pan and I end up adding way too much fat.

Tools matter. I like to beat my eggs with a fork. A whisk adds too much air and while i like fluffy there is limits. I like texture to my food. i want it to have bite. You want a good spatula that is appropriate for your pan. I'm not sure if people even have metal spatulas in this modern age but if you have a metal spatula you are doing way more harm than good if you have a nonstick pan. You want a spatula that isn't too big for your pan but that will support your eggs.

There are 3 schools of thought on what should be added to the eggs or not.
1st add milk/ cream
2nd add water
3rd add nothing just beat the eggs

I'm a milk girl, It's just the way I was taught. You don't need a lot. For 2-3 eggs I use the same amount of milk. A dollop the size of an egg yolk. Then I beat my eggs until they are a uniform color. As I mentioned before, I use a fork. I just want to get everything mixed together not beat air into it. Feel free to experiment.

Salt and pepper are very important, DO NOT SKIP THEM. Even if it is just a tiny bit. Salt is a flavor enhancer and you want the eggs to shine. I add mine to the eggs while they are in the pan. Other's like to add them while beating the eggs, I have found there is no significant difference unless you let the eggs sit for a period of time. If you add salt to the eggs and let it sit before cooking they turn out much flatter and a bit tougher in my opinion.

Fillings, cook them ahead of time to your desired level of doneness. These can be anything. I have used leftover chili, sausage, taco meat, and or ham. I have used many types of vegetables as well and cheese, lots of cheese, shredded and sliced both work well.

The process is simple. Beat the eggs and pour them into a hot pan with melted fat in it. I use butter or bacon grease. Then wait. Once the eggs have begun to firm in the bottom of the pan I push from the side and allow egg to flow from the top to under the cooked part. I do this a few times You aren't piling it in the middle and you don't want to break the egg that is cooking but you want the bottom to cook and the top to begin to dry. When most of the liquid egg is gone I gently lift the egg and flip it over to cook the other side. At this point I put my cheese on top as well as my filling. After a few minutes when I'm sure it is now cooked through I fold it in half, add extra cheese on top and gently slide it from the pan onto my plate. Now enjoy it!

As soon as I can insert the pictures i will go back and do so.