Flipping Omelets

T

TexasHooch

100+ Posts
Ok this was brought up in the egg cracking thread. I didn't want to hijack that thread so here we go..

Who flips? I do, briefly at the very end.
 
I can't even keep omelettes from sticking to the pan, so there's no way I could flip one. I usually end up peeling about half of one side off when I try to fold it in half before plating it.

It's a good thing my omelettes taste good, because they often look like crap. Advice?

(No, I'm not using a non-stick pan. I'm not a fan of them. I've never seen a chef have the problems I do with stainless steel, either. I have roughly as much luck with cast iron.)
 
Speaking of omeletts-- I make a chicken, tappenade omelett for dinner

I have been craving real food--had my wisdom teeth removed last week-- I used canned chicken, and the olive tappenade from HEB with the feta cheese-- covered in mozerella

I use med heat-- olive oil-- egg beaters since they were handy-- add toppings once I see bubbles-- fold half over then -- didn't flip-- cooked just right--- and ate in little bitty bites

I like to sautee tomatos, onion and tappenade with some pesto sauce--then make an omelette --sausage too if I have it

so basically a garlic omelette from the wife's perspective
 
If it does not get as done as you like on top just stick it under the broiler for a few minutes.

No need to flip.

You can also use cooking spray in you pan to prevent sticking.
 
If it does not get as done as you like on top just flip it.

No need to stick it under the broiler.

I won't argue that an omelete needs to be flipped to be done correctly, it's just my preference. I like thick, dry omeletes and the flip is fun when you have an audience.
 
I agree Hooch. Who is to say what is "proper" in most cooking. I like my eggs well done and that is why I flip. Why move it somewhere else to finish cooking it? To each his own.
 
I flip mine and I have no problems using nonstick. I use a resturant 8" to cook mine.

Stainless could be the problem, I would try bare aluminum, resturant pan instead of the stainless if you don't like nonstick. I've never had any luck with stainless but it dosen't matter anyway because I have nickle allergy and so stainless is a no-no, no stainless jewelry or pots or pans as all stainless leaches nickle, even the good stuff. One other thing about the stainless if you want to use it, you might turn the heat down a little and cook it a little longer along with the extra butter.
 
I flip mine right at the end, or at least try to, as sometimes I make a big mess.

i love omlettes, but if you're making it so thick you finish it under a broiler, don't you call it some thing else? a fertatta or something? I like those, too.
 
Tyler Florence recommends finishing an omelette in the oven for one minute, so it's not that crazy a concept. I trust Tyler.
 
Not sure about this flippin' of which you write. We have a small nonstick which we use for nothing but eggs.

We saute up some green onion, cooked potato shreds, and ham in some bacon grease--- in another pan.

A good teaspoon of butter in the nonstick and when the foam subsides pour in two eggs which are not cold, mixed with some cream.

When the eggs start to cook, lift up the edges and let the liquid egg slide onto the pan surface--this is done several times until the underside is cooked and the surface is no longer very loose.

Then put the onion, potatoe, and ham mixture on the left half of the egg mixture. Slide the omelet half way out of the pan, then "flip" the bare half over on top very gently.

Put a little parmesan or whatever cheese on the top. A nice ridged, brownish top and bottom of the omelet should be the result. Very classic except for the bacon grease, use butter if you like.
 
Idahorn you're a non-flipper (not that there's anything wrong with that).

Just slightly before the step when you fold, I flip. Couple of small circular movements to get the momentum going, flick the wrist and send her flying. From there I generally wait only 30-45 seconds and flip it right back, add the goodies and fold.

What I'm gathering from those of us who flip (and many of those who use the oven I bet) is that we enjoy it completely dry on both sides of the omelete.
 
My grandma cooks omelets in the oven at the end. They are AWESOME. I love those things. I can't ever get them right when I try that way, but hers are just amazing.
 
I never could get the hang of flipping the omelette in the pan. Regardless of what kind of pan, or what kind of spatula I used my omelettes nearly always fell apart. Finally I decided it would be easier to just use a second pan on the stovetop. I heat pan #2 while the first side of the omelette is cooking in pan #1, then when that is done I flip it over into pan #2, and finish it that way. It works really well, you just have to flip over pan #1 in one quick, smooth, easy motion.
 
There are a number of methods, illustrated well in this thread. Here's the one I learned at Les Trois Gros, in another life. One technical point: when you beat eggs and cook them in the oven, in my opinion you're making quiche.

Heat two tbsp butter under medium heat untlil bubbles start to form. Pour the egg mixture into the pan. Use a freaking omelette pan, not a skillet, although if you have to use a skillet or frying pan, for God's sake use a small one.

When the bottom is set, insert a spatula under the edge of the eggs and lift while tiltting the pan, so a portion of the liquid egg can run under what you've lifted. Continue in this fashion, moving to different parts of the pan, until the liquid egg no longer wants to flow. Reduce heat. If you're using cheese, scatter it across the whole omelette (it will melt faster and more uniformly). If you like the one-fold style, pile your remaining ingredients on half of the omelette. If you like the two-fold style, place the ingredients in the middle. Wait until the surface is what I call "sticky," then lift the portion that has no ingredients with a small spatula, get a bigger spatula in under the whole side, and then voila, flip, wait a sec, and slide 'er out.

Another thing: one tbsp of whole milk per egg and a splash of water. If you like a thick omelette, use half and half instead of whole milk. Really get after it when you beat the eggs, get it good and aerated, and then do it again right before you pour it into the pan.

I'm not saying this is the way to do it, just the way I learned to do it.
 
Honestly, I thought when you flipped it or finished cooking it under the broiler it went from being an omelet to being a frittata.

I love the way they puff up when you put them under the broiler.
 
Omelettes have a soft center.

Frittatas the eggs are cooked until they are set and usually opened face.
 
There is another recipe for frittata that I make all the time. You take a mess of leftover (or not) pasta and mix a mess of parmesan and eggs and basil and tarragon into it. You then put half of the mess into a pan with about 2/3rd stick of butter and then add a layer of bells, sausage, shrimp, shrooms, queso fresco - whatever you want and then top it with the rest of the pasta and cook it over medium high. You have to keep running a spatula under it to keep it from sticking. Then you brown it in the broiler and flip it out. It's best if you get the pasta to have a little crunch.
 
LOL, I made a version of this for some house guests just last weekend.

I spread the leftover spag in the saute pan w/ just about a t-spoon of olive oil first, brown it on both sides, then add the eggs etc.

I always get a kick out of the raised eyebrows when they realize the crunchy stuff on the bottom, they thought was hash browns, is actually leftover cold spaghetti.
tongue.gif
 
I don't flip omlets, but when I have guests I get several omlette pans going at once, and slide the omlette out of the pan over their heads and bodies, thus "making it rain".
 
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