What do you put in omelettes?

[pammie]

oh I don't like my eggs when they are all fluffy like that...
my omelets have to be thin, almost paper thin fully cooked egg, if even one tiny bit of slime leaks out of my omelet I will stick it in the microwave and nuke the **** out of it

[Heidi3]

Hey, I don't bother trying to do mine in that style anymore. I just whisk some cream with the eggs, give me enough fluff, and dump it all into a super hot pan, in go the fillings, fold it over as soon as it is tough enough to take it, brown on both sides, and serve. Not the french ideal, but just as tasty to me.

I am the same way ...I love his and that he takes the time when he does them but I do it like you fast and easy...do you ever do a Vietnamese style omelet ...I love those lots of oil and the edges are very crispy!....never burned but golden and crisp....they are fun to make and wonderful to eat....

[Heidi3]

Vietnamese Crab Omelet

Now I have to buy some crab dungeness are in season again!!!

4 eggs slightly beaten
salt and pepper to taste
1 cup fresh or frozen crabmeat
2 chopped green onions
1 tsp fish sauce (check label)
1 (or more for us hotties) hot thai chile
oil to fry
add the salt and pepper to the eggs
heat about a tbl of oil in a good heavy skillet then saute the green onion and chile for about one min then add the crab and just saute' for about another min...when this is done remove from pan and set aside to cool
then cover the bottom of the pan with oil heat until water sizzles add the eggs sizzle them until the top is creamy then add the crab mix and fold over carefully remove and voila'...sefve with lettuce and fish sauce!....very yum!!!!

[pammie]

this is vietamanese? we eat that all the time here in japan, it is a common dish. sometimes made with crab and sometimes with shrimp

[Heidi3]

A LOT of French influence in Vietnamese food...

[not2late]

I had fresh smoked salmon with water chestnuts in an omelet last night!!!

how good are you guys at making omelets?...I mean a real fluffy gently rolled evenly cooked smooth creamy French omelet?...I am not great but can do it...my dh however can not make toast but can make a perfect omelet he just has the temp the pan the amt of everything down and then timing is perfect he fluffs and rolls it ...would make Julia or Jaques proud!!!.....it is like eating a wonderful eggy cloud...I just love eggies!!!

Tried doing that few times---haven't gotten the technique down.

If I don't do the "fold over" omelette, I make it like a Spanish tortilla: beat the eggs, mix in the extras, heat oil, pour egg mixture in. Cook on one side until golden brown. Flip, cook on the other side until golden brown. Yummy. I really like spinach cooked in this.

[gorillagirl]

Hi,

This morning I made one with spring onion, ginger and beansprouts. Was so good. Thanks for the suggestion.

Flicking through my recipe collection, I found one for an Indian-style omelette (akoori). It involved sauteeing onion, fresh ginger, chilli and Indian spices, then pouring in the egg. Will try it and report back.

Cheers, GG

[Heidi3]

Hi,

This morning I made one with spring onion, ginger and beansprouts. Was so good. Thanks for the suggestion.

Flicking through my recipe collection, I found one for an Indian-style omelette (akoori). It involved sauteeing onion, fresh ginger, chilli and Indian spices, then pouring in the egg. Will try it and report back.

Cheers, GG

Post it would you? it sounds great!!!

[gorillagirl]

Here you go, Nurselady,

It's from an Indian website which has been defunct for a couple of years now.

Egg Akoori

Ingredients:
4 eggs
1 onion, finely sliced
2 green chilies, chopped
2 cloves garlic, chopped finely
1/4 inch ginger, chopped
Salt & pepper to taste
1 tsp garam masala
3-4 tbsp butter
Coriander leaves for garnishing

Method:
1. Heat butter in a pan and fry the onions, ginger, garlic and green chilies till the onions turn brown in color.
2. Take the pan off the heat, add the eggs, salt and pepper, garam masala powder and stir well.
3. Put back the pan on low heat and fry, stirring continuously till the mixture turns solid and is well browned.
Garnish with coriander leaves

[higgies]

I'm boring when it comes to my omelets. I usually just make Sausage and Cheese or Bacon and Cheese omelets. I had this one at IHOP that had cheese, shredded beef, sausage, bacon, ham, etc in it...it was really good. I always use Cooper sharp American cheese though.

Anyway, I've gotten really good at cooking the omelet. I used to be a cook back in high school and we did big breakfasts, so I used to be able to flip them really well. I got out of practice, but now I'm learning again. I've gotten pretty good at flipping them now and they turn out incredibly well...golden brown and fully cooked!

[cleochatra]

It's not technically an omelette, but here goes: I hand whip 3 eggs with 2 tbsp water until fluffy, and then whip in 1/2 thawed, drained spinach. I fry 2 Tbsp finely chopped onion in butter on the stove until translucent and then add the egg mixture. I flip the eggs when the edges are bubbly, cooking both sides, turn off the heat, add a slice of swiss and cover the pan for a minute, then slice the eggs onto a plate.

It's my fave!