I fold mine the easier way. Eggs in the pan, get the stuff on top on
to the sides and under. Place topping all over. Put lid on for a
brief moment(although you can put it under the broiler for a sec)to
melt cheese if any. Then take plate and slide omlette on it, folding
it over using the pan. Some cooks like to fold it in the pan. One
third over, then the other third, then slide it onto the plate. Also
some restaurants(greasy spoons[it's OK to mention grease in this
context]) do their omlettes on the grill, folding it a few times. One
third over, then the other third, then the top half is folded, then
the bottom half etc. Then it's put upside down on the plate. So it
looks Kosher.
Which do you prefer?

In article
,
"Bent Attorney Esq." wrote:

I fold mine the easier way. Eggs in the pan, get the stuff on top on
to the sides and under. Place topping all over. Put lid on for a
brief moment(although you can put it under the broiler for a sec)to
melt cheese if any. Then take plate and slide omlette on it, folding
it over using the pan. Some cooks like to fold it in the pan. One
third over, then the other third, then slide it onto the plate. Also
some restaurants(greasy spoons[it's OK to mention grease in this
context]) do their omlettes on the grill, folding it a few times. One
third over, then the other third, then the top half is folded, then
the bottom half etc. Then it's put upside down on the plate. So it
looks Kosher.
Which do you prefer?

I prefer it folded in half over the filling. Just have not quite
mastered it yet without tearing it.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: http://picasaweb.google.com/OMPOmelet

Subscribe:

Reading from news:rec.food.cooking,
Omelet posted:

I prefer it folded in half over the filling. Just have not quite
mastered it yet without tearing it.

I don't like omelettes, but I love scrambled eggs and quiches. Even if an
omelette has the same ingredients as a quiche, the quiche just has a
different taste to it.

A nonstick pan seems crucial for turning an omelette, as well as a very
wide, very soft plastic spatula.

Damaeus

Damaeus wrote:
Reading from news:rec.food.cooking,
Omelet posted:

I prefer it folded in half over the filling. Just have not quite
mastered it yet without tearing it.

I don't like omelettes, but I love scrambled eggs and quiches. Even if an
omelette has the same ingredients as a quiche, the quiche just has a
different taste to it.


I agree. I love eggs done just about any way.... except an omelet.

Dave Smith wrote:

Damaeus wrote:

Omelet posted:

I prefer it folded in half over the filling. Just have not quite
mastered it yet without tearing it.

I don't like omelettes, but I love scrambled eggs and quiches. Even if an
omelette has the same ingredients as a quiche, the quiche just has a
different taste to it.

I agree. I love eggs done just about any way.... except an omelet.

I disagree. They're different, but they're all good. A folded omelet
is just a little tricky to have come out right. But unless
you're a perfectionist wanting it to look perfect always, it should
taste equally as good as any other egg dish with the same ingredients.

However. My absolute favorite egg dishes, I think, are the ones that
include some form of fried bread, such as matzo brie or migas.
I made a killer migas the other day...


Steve

Steve Pope wrote:
Dave Smith wrote:

Damaeus wrote:

Omelet posted:

I prefer it folded in half over the filling. Just have not quite
mastered it yet without tearing it.

I don't like omelettes, but I love scrambled eggs and quiches. Even if an
omelette has the same ingredients as a quiche, the quiche just has a
different taste to it.

I agree. I love eggs done just about any way.... except an omelet.

I disagree. They're different, but they're all good. A folded omelet
is just a little tricky to have come out right. But unless
you're a perfectionist wanting it to look perfect always, it should
taste equally as good as any other egg dish with the same ingredients.

You are welcome to disagree. It is not a matter of being a
perfectionist. I don't care if they are flat, folded in half or rolled.
I have had lots of omelets over the years and, with the exception of a
toasted western sandwich, I am not a fan of omelets. My wife loves them.
I don't.

"Omelet" wrote in message
news
In article
snip

I prefer it folded in half over the filling. Just have not quite
mastered it yet without tearing it.
--
Peace! Om
Don't attempt to fold it. Line the filling up in a straight line from the
handle of the pan. If you are right handed, the filling should be on the
left hand of the pan. Jiggle the pan to make sure the egg is loose in the
pan. Hold the pan a couple of inches over the plate, jiggle a bit and let
the egg/filling side slide onto the plate. As the non-filled side begins to
leave the pan, drape (cover) that part over the filled side already on the
plate. You should end up with a nicely half circle shaped omelet on your
plate.
Janet

Dave Smith wrote:

Steve Pope wrote:

Dave Smith wrote:

Damaeus wrote:

I don't like omelettes, but I love scrambled eggs and quiches. Even if an
omelette has the same ingredients as a quiche, the quiche just has a
different taste to it.

I agree. I love eggs done just about any way.... except an omelet.

I disagree. They're different, but they're all good. A folded omelet
is just a little tricky to have come out right. But unless
you're a perfectionist wanting it to look perfect always, it should
taste equally as good as any other egg dish with the same ingredients.

You are welcome to disagree. It is not a matter of being a
perfectionist. I don't care if they are flat, folded in half or rolled.
I have had lots of omelets over the years and, with the exception of a
toasted western sandwich, I am not a fan of omelets. My wife loves them.
I don't.

Okay, but are you saying that an omelet tastes different
from scrambled eggs with the same ingredients? If so,
in what way?

About the only thing I can think of is that "gooey" ingreditents,
like pesto, melted cheese, or tomato sauce can sit inside the middle
of a omelet while cooking for longer; with scrambled eggs you need to
add them pretty much at the end. Still I don't think the total
effect is all that different.

(I'll readily acknowledge the possibility of some classical difference
in outcome that's beyond my ability as a cook to achieve...)


Steve

In article ,
Damaeus wrote:

Reading from news:rec.food.cooking,
Omelet posted:

I prefer it folded in half over the filling. Just have not quite
mastered it yet without tearing it.

I don't like omelettes, but I love scrambled eggs and quiches. Even if an
omelette has the same ingredients as a quiche, the quiche just has a
different taste to it.

I agree with that. Having it mixed vs. folding it makes two entirely
different meals.


A nonstick pan seems crucial for turning an omelette, as well as a very
wide, very soft plastic spatula.

Damaeus

Not too soft. I have two of them.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: http://picasaweb.google.com/OMPOmelet

Subscribe:

In article ,
Dave Smith wrote:

Damaeus wrote:
Reading from news:rec.food.cooking,
Omelet posted:

I prefer it folded in half over the filling. Just have not quite
mastered it yet without tearing it.

I don't like omelettes, but I love scrambled eggs and quiches. Even if an
omelette has the same ingredients as a quiche, the quiche just has a
different taste to it.


I agree. I love eggs done just about any way.... except an omelet.

They are easy to overcook. Keeping them slightly soft makes all the
difference in the world imho.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: http://picasaweb.google.com/OMPOmelet

Subscribe:

In article ,
(Steve Pope) wrote:

I made a killer migas the other day...


Steve

Okay, that's different. I've not tried that. Care to share a recipe?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: http://picasaweb.google.com/OMPOmelet

Subscribe:

In article ,
"Janet Bostwick" wrote:

"Omelet" wrote in message
news
In article
snip

I prefer it folded in half over the filling. Just have not quite
mastered it yet without tearing it.
--
Peace! Om
Don't attempt to fold it. Line the filling up in a straight line from the
handle of the pan. If you are right handed, the filling should be on the
left hand of the pan. Jiggle the pan to make sure the egg is loose in the
pan. Hold the pan a couple of inches over the plate, jiggle a bit and let
the egg/filling side slide onto the plate. As the non-filled side begins to
leave the pan, drape (cover) that part over the filled side already on the
plate. You should end up with a nicely half circle shaped omelet on your
plate.
Janet

I do need to practice this and since dad loves them, they will be
consumed. ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: http://picasaweb.google.com/OMPOmelet

Subscribe:

In article ,
(Steve Pope) wrote:

Okay, but are you saying that an omelet tastes different
from scrambled eggs with the same ingredients? If so,
in what way?

I have to agree with him. The ingredients mixed in with the eggs have a
totally different effect than the eggs folding over a filling. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: http://picasaweb.google.com/OMPOmelet

Subscribe:

Omelet wrote:

(Steve Pope) wrote:

I made a killer migas the other day...

Okay, that's different. I've not tried that. Care to share a recipe?

Sure. My most recent version, to serve 2, was as follows:

2 eggs
3 ounces medium tofu, diced
Olive oil
1/2 large bell pepper, chopped
1/2 medium onion, chopped
3 t Ground NM chile
5 soft corn tortillas, cut into strips
3 ounces cheddar cheese, cut into small slices
2 T salsa
Sea salt, pepper

Open the eggs, add the tofu and 1 t of NM chile, and stir
once or twice. Let come up to room temperature.

Heat olive oil in a pan. Add the bell pepper, onion,
and the rest of the NM chile and sautee until tender.
Add a little more olive oil and the tortillas and
continue to sautee, adding salt and pepper. Add a little
more olive oil and the egg mixture, cook undisturbed until
half-set, flip once, place the cheese and salsa on top,
and cover until done. (The total cooking time is perhaps
6 minutes.)

Steve

On 3/8/2010 9:01 PM, Damaeus wrote:
Reading from news:rec.food.cooking,
posted:

I prefer it folded in half over the filling. Just have not quite
mastered it yet without tearing it.

I don't like omelettes, but I love scrambled eggs and quiches. Even if an
omelette has the same ingredients as a quiche, the quiche just has a
different taste to it.

A nonstick pan seems crucial for turning an omelette, as well as a very
wide, very soft plastic spatula.

What is crucial is skill in handling the pan, and if you're using a cast
iron pan a certain amount of upper body strength.