/ck/ - Food & Cooking

[Anonymous No.19382941]

I can't make a decent French omlete to save my life. How the fuck do you do it?

[Anonymous No.19382948]

>>19382941
You can't even spell omelette

[Anonymous No.19382965]

>>19382941
Add more butter.

[Anonymous No.19382976]

>>19382941
The trick is to leave the egg in the middle raw. Think of it as a burrito where the tortilla is the cooked egg, and the filling is snotty runny egg goo. French omelette's are overrated as fuck.

[Anonymous No.19382978]

You aren't banging your pan enough

[Anonymous No.19383004]

I tried getting good at making them because people said it was a test of a good cook but after making it twenty times I realised I don't like omelettes and would rather just fry some eggs in a lot of butter

[Anonymous No.19383034]

>>19382941
Whip the shit out of your eggs. Med-low heat, well buttered pan, let butter heat up but not change color, pour egg, push cooked parts of egg to one side and let uncooked egg fill the gaps, do this a couple times until you might be able to squeeze one more push out of your uncooked egg. Don't do it, instead form your omelette and allow that uncooked egg to remain inside. Nottacook just the way I do it and I think it is ok

[Anonymous No.19383036]

You forgot le fromage

[Anonymous No.19383052]

>>19382941
Buy a new non stick pan

[Anonymous No.19383084]

>>19382941
Try to think about what you're doing wrong. What is the main problem? Too much colour? Sticking? Not able to roll it?

Let us know

[Anonymous No.19383095]

>>19382976
>snotty runny egg goo
you're making it wrong. the runny part is almost the consistency of egg yolk and tastes as good, better even since its seasoned and has butter in it. people don't think twice about eating runny egg yolk, but when its a runny omlette it seems gross.

[Anonymous No.19383106]

>>19383095
I have no problem eating cold raw egg, including raw whites, but lukewarm raw egg white that isn't quite cooked turns my fucking stomach. I can't stand the warm snotty texture. Omelettes obviously are a mixture of both the yolk and the white.

[Anonymous No.19383124]

>>19383106
>Omelettes obviously are a mixture of both the yolk and the white.
It should be a homogenous mixture of the yolk and white and the runny part of an omelette should be piping hot. I would try one at a restaurant or something. its not like what you are describing when properly prepared.

[Anonymous No.19383198]

>>19382941
Low heat nice helping of butter, let it melt then add you egg, gently scramble the egg but not too much you just want a few bumps and ripples but still plenty of runny egg. Let it cook for a bit more to form a decent base but don't lose all of the runny egg. When there is a good base and 20% runny egg left then fold and remove from heat, finish with a rub of butter across the top.

[Anonymous No.19383204]

Bring the eggs up to room temp in their shells, run water if you can't leave them out. Like >>19383034 says, beat them until completely homogenous. Use clarified butter to get the fat hotter without browning. I assume you know the technique for stirring/shaking/folding. If it comes out dry/cracked on the outside but too runny on the inside then the pan/fat was too hot, if it takes longer than a minute the pan/fat was not hot enough. Relax these precautions once you're consistent

[Anonymous No.19383216]

>>19382941
The answer is always heat. People that fuck up eggs have no idea how to manage stove temps.

[Anonymous No.19384418]

>>19382965
This guy has it. I would add more butter first and see how that works.

[Anonymous No.19384447]

>>19382941
I don't know that, but what I do know is pic rel looks exactly like the kind of omelette that would be placed upon a windowsill to be stolen by a cheeky wild fox.

[Anonymous No.19384454]

>>19382965
>>19384418
will margarine do the trick?

[Anonymous No.19384465]

>>19384454
fuck no

[Anonymous No.19384467]

>>19384465
why not

[Anonymous No.19384468]

>>19384467
french people eat a ton of butter

[Anonymous No.19384500]

I heat the pan.
Add the butter.
Melt it.
Add the beaten egg.
Swirl it about.
Off the heat.
Keep swirling until the eggs are almost, but quite, set.
Add filling, if desired.
Fold a third over.
Roll the filled bit over the other third.
Tip out onto the plate.
idk if it's the proper way to do it, but it works for me and it tastes nice.

[Anonymous No.19384521]

>>19384467
Because it tastes much worse than butter for one.

[Anonymous No.19384525]

>>19384468
>>19384521
Yeah okay, but how does it affect the actual preparation of a french omelette apart from final taste?

[Anonymous No.19384540]

>>19384525
I don't think anyone knows because no one would be retarded enough to use margarine to make a french omellete.

[Anonymous No.19384607]

>>19382978
big testosterone man....

[Anonymous No.19384648]

>>19384500
Wow your helpful post made me actually want to attempt this thanks anon.

[Anonymous No.19384849]

>>19384648
Nifty. From the moment the eggs hit the pan to the moment you take them out should be no longer than a minute and a half TOPS. One minute is usually enough.

[Anonymous No.19384937]

>>19384849
There are always factors at play, but with 2 nearly-whipped eggs, gently poured into and delicately stirred/folded for a few seconds in a 9-12" pan sitting at an appropriate med-low with a large pat of room-temp butter that has just melted, 90s is about when you'll start to see browning. It's the equivalent of the edge of well-done for beef. There's still moisture, but it's hinting on dryness.

[Anonymous No.19384945]

>>19382941
That's the neat part: You don't. I remember once I tried to make a French omlette for 1 month straight and I failed every time. Shit is hard as fuck, especially if you don't have a nonstick pan. I curse the French

[Anonymous No.19384963]

>>19382941
You won't like hearing this, but the first step is to spell it correctly.

[Anonymous No.19384967]

>>19384945
heated pan, room temp oil/butter. Do not allow your grease to heat past the point where it's a liquid, or it won't remain viscous enough to support your eggs.

[Anonymous No.19384973]

>>19384963
<<La première étape pour obtenir ce que vous voulez est d'apprendre à l'appeler par son nom.>>

[Anonymous No.19384997]

>>19384937
Right, yeah. That's why I said "tops."

[Anonymous No.19385061]

>>19382941
Don't worry, god couldn't make a French person who was decent.
Jokes aside, start cold, and never go past medium. Adding cream might help but I never felt the need to.

[Anonymous No.19385064]

>>19382978
He makes it look so easy.

[Anonymous No.19385093]

>>19384997
Just digging into the why

[Anonymous No.19385097]

>>19382978
Look at him sucking on that tap. This is why you never feed your garloids tap water.

[Anonymous No.19385123]

>>19382941
>prepare your eggs, 3 eggs for a medium pan
>beat them well
>season with salt and pepper, fuck all those retards who parrot what ramsay said, you don’t want a bland omelette
>add your herbs, if using. Chives are great
>heat non stick pan at high temp
>add a couple tablespoons of butter
>butter should melt instantly and foam up but it must not become brown
>add soon as the butter foams you add the eggs
>mix constantly and quite vigorously making sure to break the egg into tiny curds
>after 30-45 seconds, run a chopstick or some wooden thing around the outside to dislodge the omelette
>tilt the pan and start folding the omelette onto itself
>you can add some cheese right now
>close the omelette
>gently slide it on a plate, seam side down

[Anonymous No.19385142]

>>19383106
Whites cook faster than yolks. Pretty sure Anon's "snotty texture" apples to yolks, and my opinion, there's nothing wrong with "undercooked", nearly raw yolks.

[Anonymous No.19385149]

>>19384454
>will margarine do the trick?
Blasphemer!

[Anonymous No.19385155]

>>19382978
Pepin FUCKS~!

[Anonymous No.19385160]

>>19384454
Why don't you just go ahead and dump Canola oil in it.
Please poast results--Be honest, remember, this is for posterity.

[Anonymous No.19385167]

>>19384648
This is closer to an American omelette, which is what I make. Look up the technique. I like caramelized onions and ricotta for a filling.

[Anonymous No.19385168]

>>19384525
OK anon, here's the deal-
You could make an omelette with wd-40 and it might turn out LOOKING correct.
You still wouldn't want to eat it.
INB4 WD-40 is fish oil

[Anonymous No.19385177]

>>19385064
It's NOT rocket surgery...Just YEARS of experience.
Eggs are back down to 1.01 at Aldis.
take the good advice here and Practice, Practice, Practice!
We've all had to eat our mistakes--unless they are really bad.

[Anonymous No.19385182]

>>19385097
I lost...

[Anonymous No.19385201]

>>19385177
>MANGE LA VERRE!

[Anonymous No.19385209]

>>19385167
That sounds really good....
>>19384849
Thank you both!

[Anonymous No.19385219]

>>19385168
>>19385160
>le vegetable oil is....LE BAD!
was waiting for you faggots to start crying

[Anonymous No.19385220]

>>19385168
Why would anyone say WD-40 is fish oil? It's almost entirely paraffins/alkanes.

[Anonymous No.19385227]

>>19385219
Vegetable oil is what soybean oil's called here. I'm not big on the flavour.

[Anonymous No.19385251]

>>19385201
non...

[Anonymous No.19385254]

>>19385227
Valid criticism unlike /pol/fags.

[Anonymous No.19385257]

>>19385219
Go eat your clown food and Sad Pockets, retard.

[Anonymous No.19385258]

>>19385167
American omelettes are browned to fuck and folded in half, tho.
Maybe it's a Kwebecker omelette. Not quite French. Not quite American.

[Anonymous No.19385480]

>>19385219
Why use that when animal fat exists? It tastes better and doesnt kill you

[Anonymous No.19385768]

>>19382941
I usually cheat.
Separate white and yolk of 3 eggs
Foam the whites
Beat the yolks, season with salt and paper, minced chives if you like too.
Now, mix the yolk mixture to foamed whites
Heat up a stainless steel pan (between medium and hot)
I use butter as a fat, but you can use something else if you have no taste/choice.
You need a bit much fat than you think, because too few will make your omelette stick.
Too much won't hurt, the omelette don't drink that much (don't deep fry tho)
Prepare your filling to have it by hand, cause it will be fast.
When you are ready, poor the preparation in to hot fat pan.
It will be fluffy as hay.
I look for the sides to check if it's cooked, here you have two schools: cooked, but "colorless" (pale), or crispy (slightly brown but not burn)
Note that I talk about the bottom, the top will be half baked.
That's when you turn down the heat to low and add you fillings.
You then fold your omelette, the first third over the middle, and the third third over the middle (or you can fold in half, that works too).
When I fold in three, I like to flip it using a spatula to "hide" the folded part.
Let it cook slowly until the center is just cooked.
You can dress in a plate with more chives, or parsley.

[Anonymous No.19386127]

>>19385480
>DUDE SNEED OIL KILLS U UR GONNA DIE SOON BRO

[Anonymous No.19386518]

>>19385480
It's definitely got some complicating factors (smoking, drinking, PTSD from being an active combatant/target/slave in god damned wars), but ask your nearest and dearest boomer how and when their parents died. Cooking everything in bacon grease, butter, schmalz, or tallow isn't really any less likely to kill you than rapeseed/canola, sunflower, or avocado oils. Inflammatory responses absolutely exist in high-animal fat diets (gout). So on and so forth. Eat what you want, remember that poison's in the dosage, and accept the fact that - just like everything else - chronic abuse and overdose will eventually stop you from doing more.

[Anonymous No.19386551]

>>19384500
This is what I do. Kind of a bastardized American/French omelette. I used to hate omelettes because they were folded in half fluffy overcooked egg.

Since the egg is so thin and I tend to pile the fillings in I use a benchsraper to help flip/roll it or it will tear sometimes. But, yeah. You make omelettes like I do, lul.

[Anonymous No.19386677]

>>19382941
>>19382978
He makes it look easy I followed the first time what he did but fucked up.
I watched Him instead
https://www.youtube.com/watch?v=5__zptEU9vE
I hate his faggy voice but he teach very well, after I followed his guide I started making decent omelletes I still need to learn but at least now I can have the shape and not really burned omelette. But yeah it's all in the movement and how many eggs are you putting in a big enough pan.