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/ck/ - Food & Cooking

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File: 1.24 MB, 3264x2448, 2017-04-26 19.33.55.jpg [View same] [iqdb] [saucenao] [google]
8863531 No.8863531 [Reply] [Original]

How do you like your omelettes, /ck/?
For me it's ham, onions, jalepenos, cheese and garlic.

>> No.8863539
File: 129 KB, 590x590, corned beef hash omlete.jpg [View same] [iqdb] [saucenao] [google]
8863539

>>8863531

Corned beef hash omelets are the best.

>> No.8863567
File: 44 KB, 705x397, cheesy-omelette.jpg [View same] [iqdb] [saucenao] [google]
8863567

With chives, cream-cheese and any kind of meat folded inside.

>> No.8863571

>>8863567
>cream cheese
Does it get runny, or do you fold it in last?

>> No.8863573

>>8863531

tomato, ham and red bell pepper

>> No.8863591

we have a regular at my place who orders ham, turkey, bacon, spinach, onion, mushroom, bell pepper, tomato, potatoes, and cheddar cheese. nigga wtf he tasting when he bites into that.

>> No.8863593
File: 1.25 MB, 1280x720, omelette du frommage.webm [View same] [iqdb] [saucenao] [google]
8863593

I don't eat omelettes. If I'm eating at home I eat sunny side up/scrambled. If I go out, I eat machacado con huevos, migas, or chorizo and eggs. All of those of course have jalapenos, onions, and sometimes tomato.

>> No.8863599

>>8863531
Teflon is objectively shit and I'm not spending $10 on a new pan every time I want to make an omelette and then having to scrub the coating off after every egg.
I have never made an omelette in anything but old cast iron, and I've been hunting for a new 10 inch for two years. No fucking eggs for me. I hate everything. Fuck you.

>> No.8863616

>>8863591

I would assume he's tasting egg, butter, ham, turkey, bacon, spinach, onion, mushroom, bell pepper, tomato, potatoes, and cheddar cheese.

>> No.8863629

>>8863591
Cut two of the meats and put the potatoes on the side and I'd eat the shit out of that.

>> No.8863646

>>8863539
Why the FUCK have I never made this for myself?!

>> No.8863655

>>8863531
I only use Colby Jack cheese, salt, and pepper.

Also, I hate having any sort of brown in my omelettes. I like only fluffy, no crispy golden/brown spots. For instance, I wouldn't eat the first three pics if I made them myself. Is that weird? I've gotten really good at doing it too.

>> No.8863659

>>8863655
Not wierd, just a preference. I cook like the OP picture when I'm using that many eggs. I don't want the middle to be too runny, so I go a little overboard.

>> No.8863691

>>8863659
I usually will use 4 or 5 eggs, but I also flip my omelettes so I don't really have to worry about cooking one side so long that the top cooks too

>> No.8863780

Goat cheese and heirloom tomato topped with creme fraiche

>> No.8864171

>>8863571
It doesn't get runny if you beat it in with the eggs, but it does if you just do a normal folded omelette.

>> No.8864178

>>8863531
Camembert

Camembert omelette is the best shit ever.

>> No.8864193

As soon as you brown eggs they turn to garbage. Fuck you and your burnt eggs.

>> No.8864515
File: 37 KB, 300x400, Desi's Taco Lounge.jpg [View same] [iqdb] [saucenao] [google]
8864515

>>8863646
> Why the FUCK have I never made this for myself?!

First time I had one was at Desi’s Restaurant along the Au Sable River near Oscoda MI (get there before 11:00am!) and so far, that’s the ONLY place I’ve found that makes them, though I have seen corned beef omelets on menus but those use chopped lunchmeat.

>> No.8864551

Swiss cheese, onion, mushrooms, bell pepper, and garlic.

Top with salt and pepper. Or maybe some pico de gallo

>> No.8864558
File: 122 KB, 1280x960, IMG_0172.jpg [View same] [iqdb] [saucenao] [google]
8864558

MUSHROOMS AND GREENS MOTHERFUCKER

>> No.8864563

>>8863780
This but replace the sour cream with with kalamata olives and spinach.

>> No.8864565

>>8864558
that looks amazing

>> No.8864669

>>8864558
Apart from the mushroom that looks delicious anon. Eggs look perfect

>> No.8864685

>>8863531
Bacon, Mushrooms, onions, and american cheese

>> No.8864702

mushroom, onion, cheese and a tomato chutney

>> No.8864703

>>8863593
i normally cook up a fried egg, sunny side down when i come home drunk, bit of salt and pepper and sometimes a lilbitty bit of cheese. goat drunk food

>> No.8864741

>>8863531
How do you stop omelettes from tasting leathery?

>> No.8864745

>>8864741

keep them moving in the pan until the last possible moment and don't overcook them

>> No.8864749

>>8864741
Omit the leather from the recipe

>> No.8864752

I just add cheddar, pepper, and salt.

>> No.8864963

Video of the thread
https://www.youtube.com/watch?v=s10etP1p2bU

>>8863531
this omelette makes me cry

>>8864558
this omelette makes me hard

>>8864741
add your salt after the egg begins to cook

>> No.8865091
File: 52 KB, 600x840, Ham and cheese.jpg [View same] [iqdb] [saucenao] [google]
8865091

>retarded euro's and their affinity for undercooked, snotty eggs

I like the flavor of golden brown omelettes, and scrambled eggs, and the texture adds a nice contrast between soft and crisper pieces of the egg.

Virginia ham, onions, and cheddar is the GOAT omelette.

>> No.8865107
File: 655 KB, 2189x2580, image.jpg [View same] [iqdb] [saucenao] [google]
8865107

>>8865091
>cheddar
Like you've ever had Cheddar, Sharty.

>> No.8865111

>>8865091
It's called a country omelette, and is as loved in European countries as any others.

However, specifically the French, are pretty picky about omelettes, even moreso than most preparation methods for eggs.

>> No.8865117

>>8865111
>It's called a country omelette

Only by pretentious douchebags.

The rest of us just call it an omelette.

>> No.8865127

>>8865117
It's the technical term used by chefs and cooks worldwide.

I don't understand why you would come onto a board made specifically for cooking, then shit on people who are merely sharing cooking related information.

I'm not sitting here saying "YOU'RE WRONG, IDIOT", I'm merely sharing the information that has been accepted as true throughout the world.

>> No.8865128
File: 75 KB, 570x428, THICC.jpg [View same] [iqdb] [saucenao] [google]
8865128

i like them like i like my women

>> No.8865151

>>8865127
You seem upset.

>> No.8865160

>>8865151
No he doesn't.
He was trying to be polite in addressing your ignorance.
I'm not polite, you're an ignorant cunt.
Thanks.

>> No.8865166

>>8865151
I don't understand what you mean. There's absolutely no emotions involved, I'm just sharing information. If that intimidates you, that's your own issue.

>> No.8865174
File: 565 KB, 367x265, 1476044214098.gif [View same] [iqdb] [saucenao] [google]
8865174

>>8864558
how much for you to cook for me anon

>> No.8865175
File: 575 KB, 834x445, autist outburst.png [View same] [iqdb] [saucenao] [google]
8865175

>>8865160

>> No.8865218

>>8864558
How did you get it to be so smooth and uniform in color?

>> No.8865269
File: 463 KB, 1417x1063, Not shit omlette.jpg [View same] [iqdb] [saucenao] [google]
8865269

>>8863531
I like mine not looking like a necromantic mess with all your toppings sticking out everywhere.

But I do enjoy with green onions, swiss, and ham.

>> No.8865294

>>8865269
>swiss
What's that???

>> No.8865299
File: 19 KB, 630x429, Swiss cheese.jpg [View same] [iqdb] [saucenao] [google]
8865299

>>8865294
What the fuck do you think it is?

>> No.8865309
File: 697 KB, 2259x1392, image.jpg [View same] [iqdb] [saucenao] [google]
8865309

>>8863531
Plain.

>> No.8865317

>>8865218
Low heat

>> No.8865324

>>8865299
I didn't know.
It's not a thing in my country I guess.

>> No.8865328

>>8865324
What country do you live in that they don't have one of the most popular cheeses of all time?

>> No.8865329

>>8865111
Only omelette is the classic French omelette, butter eggs pepper, the rest is just stuffed folded eggs!!!!!

>> No.8865337

>>8865324
Chill.
It's a 'cheese' produced in the USA from pasteurized milk.
It bears no resemblance to the cheese made in Switzerland, Americans like to use country names as a descriptor, it's known as London, England syndrome.

>> No.8865345

>>8865328
>cheese
Keep telling yourself that.

>> No.8865366

>>8865329
>just stuffed folded eggs!!!!!

Stuffed folded eggs are delicious, though.

>> No.8865471

>>8865317

No I didn't actually use low heat. Just lots of butter, high heat and a good ten seconds of stirring and swirling the pan before filling and folding it. Once you've folded it, roll it to the edge of the pan with the seam side down and pour in any remaining egg from the bowl to seal it while holding the pan at an angle a short distance from the flame.

>> No.8865536

>>8865345
Are you implying it's not a cheese?

>> No.8865667

>>8863539
Holy FUCK. Fucking GAME CHANGER

>> No.8866081

>>8865366
very true anon very true this thread makes me want a cheesy mushroom omelette

but that creamy runny silky buttery melt in your mouth classic omelette is something

>> No.8866091
File: 1.99 MB, 299x152, 1387142015221.gif [View same] [iqdb] [saucenao] [google]
8866091

>>8865175
but... he's totally right. you seem like a total douchebag.

neck yourself you fucking retard.

>> No.8866149

>>8863539
I usually fry eggs with the leftover fat from the corned beef but I've never thought of using it as a filling for an omelet. Will definitely try it.

>> No.8866158

cubed ham, sharp cheddar, fresh salsa

cook eggs only on one side, flip together, serve

still ooey gooey in middle

>> No.8867024

>>8863531
I only put fried rice in my omelettes.