Nomen Nescio > wrote:

>Some people say scramble the eggs but I say different.

For either an omelet, or scrambled eggs, I do not
thorougly scramble the eggs; I puncture the yolks
and stir just once for two seconds.

Steve

Steve wrote on Sun, 21 Feb 2010 18:49:54 +0000 (UTC):

>> Some people say scramble the eggs but I say different.

> For either an omelet, or scrambled eggs, I do not
> thorougly scramble the eggs; I puncture the yolks
> and stir just once for two seconds.

I used to quite like omelets made on a griddle in University cafeterias.
I suppose the eggs could be called scrambled since they were cooked at a
high temperature, tho not browned much, and they were not soft like a
French omelet or Spanish Frittata (both of which I like.)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton > wrote:

> Steve wrote on Sun, 21 Feb 2010 18:49:54 +0000 (UTC):

>>> Some people say scramble the eggs but I say different.

>> For either an omelet, or scrambled eggs, I do not
>> thorougly scramble the eggs; I puncture the yolks
>> and stir just once for two seconds.

>I used to quite like omelets made on a griddle in University cafeterias.
>I suppose the eggs could be called scrambled since they were cooked at a
>high temperature, tho not browned much, and they were not soft like a
>French omelet or Spanish Frittata (both of which I like.)

I basically go in one of three directions: either the frittata
approach; American style-omelet; or American-style scambled eggs.
The salient difference being the first is never stirred, flipped
or folded once it's in the pan; the second is folded once; the
third is given a few flips.

Steve

On Sun, 21 Feb 2010 19:03:23 +0000 (UTC),
(Steve Pope) wrote:

> James Silverton > wrote:
>
> > Steve wrote on Sun, 21 Feb 2010 18:49:54 +0000 (UTC):
>
> >>> Some people say scramble the eggs but I say different.
>
> >> For either an omelet, or scrambled eggs, I do not
> >> thorougly scramble the eggs; I puncture the yolks
> >> and stir just once for two seconds.
>
> >I used to quite like omelets made on a griddle in University cafeterias.
> >I suppose the eggs could be called scrambled since they were cooked at a
> >high temperature, tho not browned much, and they were not soft like a
> >French omelet or Spanish Frittata (both of which I like.)
>
> I basically go in one of three directions: either the frittata
> approach; American style-omelet; or American-style scambled eggs.
> The salient difference being the first is never stirred, flipped
> or folded once it's in the pan; the second is folded once; the
> third is given a few flips.
>
My omelet is rolled, not folded and I keep the eggs moving until they
are almost set.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf > wrote:

>On Sun, 21 Feb 2010 19:03:23 +0000 (UTC),

>> I basically go in one of three directions: either the frittata
>> approach; American style-omelet; or American-style scambled eggs.
>> The salient difference being the first is never stirred, flipped
>> or folded once it's in the pan; the second is folded once; the
>> third is given a few flips.

>My omelet is rolled, not folded and I keep the eggs moving until they
>are almost set.

Interesting; I need to learn more about this rolling approach.

I as well like to keep the thing moving around in the pan, until
it's ready.

Steve

Steve Pope wrote:

>> My omelet is rolled, not folded and I keep the eggs moving until they
>> are almost set.
>
> Interesting; I need to learn more about this rolling approach.
>
> I as well like to keep the thing moving around in the pan, until
> it's ready.



I should not eat eggs because they don't sit well with me. I tested
positive for eggs in several allergy tests, but I really like them. I
like them poached, soft boiled, hard boiled, scrambled, coddled, over
easy and sunny side up. I do not like omelets.

On Sun, 21 Feb 2010 23:20:27 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> >On Sun, 21 Feb 2010 19:03:23 +0000 (UTC),
>
> >> I basically go in one of three directions: either the frittata
> >> approach; American style-omelet; or American-style scambled eggs.
> >> The salient difference being the first is never stirred, flipped
> >> or folded once it's in the pan; the second is folded once; the
> >> third is given a few flips.
>
> >My omelet is rolled, not folded and I keep the eggs moving until they
> >are almost set.
>
> Interesting; I need to learn more about this rolling approach.
>
> I as well like to keep the thing moving around in the pan, until
> it's ready.
>
Keep the omelet thin, put your filling on the fourth/third nearest the
handle, tip slightly with the handle high, use your spatula to nudge
it along. It should roll two or three times depending on filling. I
don't like a lot, just a sprinkle of cheese... maybe some mushrooms, a
slice of avocado, some chopped scallions - salsa. Actually that's too
much for me although do I make it for others.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 21 Feb 2010 23:20:27 +0000 (UTC), (Steve Pope)
wrote:

>>My omelet is rolled, not folded and I keep the eggs moving until they
>>are almost set.
>
>Interesting; I need to learn more about this rolling approach.

Oriental omelet pans are rectangular, and are designed for the omelet to be
rolled out.

>I as well like to keep the thing moving around in the pan, until
>it's ready.

For omelets, I let them sit, lifting the edges to let the liquid egg flow
underneath.

For scrambled eggs, I cook over *very* low heat, and whisk steadily until almost
done.

-- Larry

"sf" > wrote in message
...
> On Sun, 21 Feb 2010 19:03:23 +0000 (UTC),
> (Steve Pope) wrote:
>
>> James Silverton > wrote:
>>
>> > Steve wrote on Sun, 21 Feb 2010 18:49:54 +0000 (UTC):
>>
>> >>> Some people say scramble the eggs but I say different.
>>
>> >> For either an omelet, or scrambled eggs, I do not
>> >> thorougly scramble the eggs; I puncture the yolks
>> >> and stir just once for two seconds.
>>
>> >I used to quite like omelets made on a griddle in University cafeterias.
>> >I suppose the eggs could be called scrambled since they were cooked at a
>> >high temperature, tho not browned much, and they were not soft like a
>> >French omelet or Spanish Frittata (both of which I like.)
>>
>> I basically go in one of three directions: either the frittata
>> approach; American style-omelet; or American-style scambled eggs.
>> The salient difference being the first is never stirred, flipped
>> or folded once it's in the pan; the second is folded once; the
>> third is given a few flips.
>>
> My omelet is rolled, not folded and I keep the eggs moving until they
> are almost set.
>

IMHO eggs for omelets are beaten usually with milk or cream, then placed in
a hot pan with butter or oil. Folding is preferable in my house. I don't
roll eggs LOL

Jill

Jill wrote:

> I don't roll eggs LOL

http://www.whitehouseeastereggroll.com/

Bob

James Silverton wrote:
>
> I used to quite like omelets made on a griddle in University cafeterias.

The thin folded style is also common in the military. It's one of
several styles of olmette that I like, but i don't have the big grill to
make this style for myself.

> I suppose the eggs could be called scrambled since they were cooked at a
> high temperature, tho not browned much, and they were not soft like a
> French omelet or Spanish Frittata (both of which I like.)

The puffy baked frittata style I do have the equipment for. Very
different from the thin folded star but I like both types. I like to
finish my frittata style omlettes in the oven after starting them in the
frying pan on the range.

Doug Freyburger wrote:
> James Silverton wrote:
>>
>> I used to quite like omelets made on a griddle in University
>> cafeterias.
>
> The thin folded style is also common in the military. It's one of
> several styles of olmette that I like, but i don't have the big
> grill
> to make this style for myself.
>
>> I suppose the eggs could be called scrambled since they were cooked
>> at a high temperature, tho not browned much, and they were not soft
>> like a French omelet or Spanish Frittata (both of which I like.)
>
> The puffy baked frittata style I do have the equipment for. Very
> different from the thin folded star but I like both types. I like
> to
> finish my frittata style omlettes in the oven after starting them in
> the frying pan on the range.

I essentially use the Julia Child style - up-end the frying pan and
essentially roll it off onto the plate. Works for me.