Farm cooking - Omelet making

Hi, Just tried a 3 egg omelet yesterday using a bigger pan than I do for a 2 egg omelet and had not so good results. I've tried about a hundred different ways to make an omelet and wonder what others do.

My 2 egg omelet method: melt a pat of real butter in the bottom of a 9" teflon coated pan with the electric burner at 5.5 on a 10 scale dial so the bottom is just covered with butter. Start my onion chunks and ham chunks if using them(green peppers and other stuff would go in here as well). Mix 2 eggs in a bowl with a fork so the yokes are mixed up. Sprinkle in a little salt and pepper. Pour into pan when ham and onions are cooked. Let cook until the top is starting to get halfway solid. Pick up pan and try to slide eggs around and use a wide spatula around the edges to get the eggs so they move around on top of the butter. Maybe hold the pan above the burner some to avoid overcooking the bottom, When the top is fairly firm, I slide the eggs onto a plate. Then I flip the plate over so the eggs go into the pan upside down with the undone side down. (I haven't mastered the flip using the pan alone). Then throw on the shredded cheese. Cook till eggs are firm but not getting to brown (I like my eggs fully cooked but not browned too much). Then double over and slide into a new plate.

I've tried different oils such as vegetable, olive, margarine, etc but real butter seems to work best. Tried aluminum pans but non-stick teflon works the best. 9" pans works good using my method with 2 eggs. 3 eggs in that size pan never gets stiff enough on top to flip with out making a mess or else I end up cooking the bottom too much. 3 eggs in a bigger skillet makes it too thin to really flip well. The traditional method of just cooking one side, adding cheese, and folding it over doesn't cook the inside enough for my taste.

Any other ideas and secrets out there. Need a good breakfast before starting on the tractor.

I make omelets all the time but I also have chickens so eggs are always around. I use ONLY a cast iron fry pan and yep butter. As for the ham and onions yep but after cooking the ham I then put that in with the eggs ans scrap the bottom of the pan before pouring the eggs and ham etc back in and put in a little more butter because the ham or any meat for that matter makes things stick fro some reason. I also mix in a little water or milk or salsa with the eggs. I also cook them on a lower setting then you use and use a lid on the pan. After the eggs are set pretty good I put cheese on top and wait for it to melt then slide it on a plate and as I slide it on I fold it over

Non-stick pan with sprayed-on canola oil. The "experts" say to use water instead of milk, but I like milk mixed with my eggs better. Heat the pan until a couple of drops of water "dance" on the pan. I add pepperjack cheese and jalapeno peppers. If I'm really want a buzz, I add some red pepper sauce.
My wife loves an omelet fixed by me, but won't touch the hot peppers or pepperjack cheese. I kid her that she leads a dull life.

I do the meat first, on high heat, set it on a cutting board and dice it. Dice the onion. Two whipped eggs in the pan, elec heat at about 1/3. Roll the pan like you do to spread the mix, get the edge up the side of the pan. Scrape the fixin"s onto the near half of the pan, lay the cheese slice on top, and flip the far side onto the near with a large spatula. Let the cheese melt inside. Flip it once to finish off the second side.

I do a 3 egg omelet in a 8 or 9 inch teflon pan. Ends up being thick sided so some may not like that. Using butter like you say and on real low heat usually turned down almost all the way on a gas burner. Keep the eggs moving so they don't burn till they begin to form a sheet on the bottom of the pan. Then start pushing the raw egg out to the sides and under the egg sheet. I put my toppings in when I can't scrape any more liquid off. Fold and slide onto a plate.

I absolutly hate brown on my eggs and keep the temps low and eggs moving to avoid that. I preheat my filling and have everything ready cause when the egg is in the pan there is no time to leave them.

Making eggs and pancakes is the only thing I use teflon for. Everything else is done in cast iron.

You need a tablespoon or two of milk or water with the stirred up eggs. Then they cook better. That liquid boils and adds volume with the steam.

Gerald J.

Well here is what I do. In one pan I fry my onions, ham, moose meat, peppers, left over steak from last nite, ect. While that is frying I break a couple eggs in a bowl & beat with a fork. Then in a second pan I put a litle dab of bacon grease in a pan. (I ONLY use bacon grease to cook with. Not butter or mazolla). I melt the bacon grease with the burner set at 5.5 on a scale of 10. When it is just about melted I turn the burner down to 4 then I pour in the eggs & season to taste. When the eggs are done on one side I add the contents of the first pan & grate cheese on top of it all & then fold half of the omelette over on top of itself & let it cook until you can see the cheese just starting to melt. Then I turn it over on the other side, put toast in the toaster & when the toast pops up you are ready to eat. I know what you mean about not likeing raw eggs. My wife doesn't like them raw either. But I have never had any complaints about my omelettes. When you get this down pat, in a third pan cut some potatoes in small cubes & fry them in some bacon grease. When they are just about done pour in about a 1/8 or 1/4 cup of water & let simmer. WOW I'm getting hungry. Gerald

Glad Im not the only one that gets the sticky spot in the skillet after frying meat. Its a real pain, the eggs like to stick to it if you dont scrape it like you pointed out.

Yep but then I do sort of fancy my self as a chef and so does most of my family and I do 99% of the cooking in my house and all the holiday cooking

Yep but then I do sort of fancy my self as a chef and so does most of my family and I do 99% of the cooking in my house and all the holiday cooking. Oh and I do have a secret recipe for lasagna also but boy does it cost to fix it as in over $100 just for the stuff I use in it

I managed a 4H Omelet concession at two count fairs for about 5 years. We had a set procedure and recipe that had come from the NH egg producers when they donated the wagon to 4H. We used it the whole time that I was involved. It consisted of first sauteing the peppers onions, ham, and ingredients like that. Then doing it like Bill says below except for addition of about 1/4 tsp of Tobasco. People seemed to love them.

Hey Old. Would the secret to your lasagna be coon? Sorry I couldn't resist.

NO but lets just say when I make it, it takes me a week to do so and it has around 7 plus types of cheese in it

Tried your recipe but as we were short on hen eggs and used goose eggs instead. It was good but now I need to rest for a while.

(quoted from post at 12:55:53 02/22/10) Yep but then I do sort of fancy my self as a chef and so does most of my family and I do 99% of the cooking in my house and all the holiday cooking. Oh and I do have a secret recipe for lasagna also but boy does it cost to fix it as in over $100 just for the stuff I use in it

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I can see it now......Rich cookin an a coon shows up on the porch. No time to take off the pink ruffly apron before jumping onto the porch with a 44 and no keys. Wife comes home to a burned dinner............

I can only think of a handful of things that I can't stomach. Linburger cheese, brain, guts other than heart and liver, ocra, and snotty eggs............

To avoid the egg problem, we get everything ready for the omelet, put hashed potatoes or leftover homefries in the biggest pan we have, dump in everything else and scramble all together. When the eggs no longer have a runny nose, stuff gets divided on the plates, some kind of cheese on top and popped in the micro a few seconds.

Dave

Thanks. Knew there would be a few chefs around here. I'll try a few different things like milk, water, and lower heat and scraping the pan. I'm fresh out of moose so can't do that.

I've tried spray on pam and it doesn't work. We microwave our bacon anymore so no grease. I've tried pushing the sides in and rolling liquid around to the sides but the middle usually tears up and won't stay in one piece so I end up with scrambled eggs. I've been to a number of buffets where they prepare omelets to order and it seems like they use a small ladle of oil and then they flip them. Other places like Ihop I think just use a thin layer of eggs spread out on a large grill and then fold them. I just know I don't like them browned too much or with any uncooked liquid.