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Been making lots of french omelettes lately, and looking to mix it up. I usually do grainy dijon with the eggs, and a soft cheese inside. Made it with a slice of havarti today. On toast is always a treat but tried to cut the carbs today and ate it naked as a j-bird. What did you put in your last omelette? If you've never made one check out K. Lopez Alt's 2 minute instructional video. https://youtu.be/3oTFE6FAIrw
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Jul 8, 2020 15:21
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| # ? May 6, 2024 19:10 |
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just butter. buttery salty egg is wonderful. i like eating it with stuff, though. that said i like egg with a sharp provolone, sriracha, black pepper, green onions.
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Jul 10, 2020 16:35
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mediaphage posted:just butter. buttery salty egg is wonderful. i like eating it with stuff, though. Yeah on a nice piece of bread, an extra buttery omelette is good all on its own. But eating it carbless I feel requires a little something extra. Green onion is always a good choice if you are chiveless; Ill try sriracha next time to see how that goes down.
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Jul 10, 2020 20:52
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I like fines herbes or herbes de provence, mostly because I usually have fresh herbs (not chervil but dried is ok) and I have a container of HdP someone gave me a while back as a souvenir type thing. Otherwise just butter and probably some chevre or something on the side.
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Jul 11, 2020 02:23
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angerbeet posted:probably some chevre or something on the side. Why on the side and not warmed inside the omelette? Sometimes if I want a lot of a cold dense cheese like goat or feta Ill nuke it for 15 seconds to avoid undercooking the surrounding egg. Is that your concern?
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Jul 11, 2020 02:57
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Some onions and mushrooms sautéed with butter and thyme, plus finely grated cheddar, alongside a cup of coffee.
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Jul 11, 2020 04:31
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I saw the french chef from The Mind of a Chef show make his omelette with the Boursin garlic herb cheese. It's basically the French version of cheese whiz and it's really good. Only $3 at Trader Joe's. It's a processed cheese that melts wonderfully just from the residual heat.
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Jul 11, 2020 04:36
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2 penny bottle imp posted:Why on the side and not warmed inside the omelette? Sometimes if I want a lot of a cold dense cheese like goat or feta Ill nuke it for 15 seconds to avoid undercooking the surrounding egg. Is that your concern? No, I just don't like it any more than room (e: ambient?) temperature. I think it's a texture thing. Also re: Mu Zeta's post, yeah Boursin is very nice and a "little" fancy. I like the cranberry one they have at the holidays. If you can find Madame Loïk, try that instead, I prefer it. The whipped goat cheese with black figs is very nice. https://www.paysanbreton.com/fr/produits/fromages-fouettes-madame-loik I do not care for their hard cheeses.
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Jul 11, 2020 04:44
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Chicken. I love a nice chicken omelette. Beef and Prawn are good, too
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Jul 11, 2020 08:58
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Dell_Zincht posted:Beef and Prawn are good, too Dammit, now I want a bánh xèo and the Viet grocer isn't open yet.
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Jul 11, 2020 18:04
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Meaty Ore posted:butter and thyme, Mu Zeta posted:Boursin garlic herb cheese Dell_Zincht posted:Prawn Oh hell ya, this is what I made the thread for. Dell_Zincht, what flavours go into your prawn omelette? I assume you pre-cook the prawn? Ive been boiling prawns in salted water with cloves and bay leaves lately; pretty good protein addition to drat near anything.
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Jul 11, 2020 19:59
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2 penny bottle imp posted:Oh hell ya, this is what I made the thread for. Prawns precooked marinated in thai sweet chilli sauce 
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Jul 12, 2020 10:47
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I love carmelized onions and a sharp cheese, sometimes crispy bacon. My wife covers hers in ketchup ( )
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Jul 12, 2020 21:12
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Eat This Glob posted:I love carmelized onions I would order that off the menu but for me an omelette is a spur of the moment thing to make, and caramalized onions take too long. Maybe I could start the onions and then get on woth other morning prep? Hmmm, maybe on a weekend.
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Jul 12, 2020 21:27
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Dell_Zincht posted:Prawns precooked marinated in thai sweet chilli sauce Pan fried I assume?
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Jul 12, 2020 21:27
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I usually keep it simple and chive/scallions, sour cream and some cheese. I suck at making omelettes so it usually ends up more lightly scrambled eggs
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Jul 12, 2020 21:35
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Dr. Krieger posted:I usually keep it simple and chive/scallions, sour cream and some cheese. I suck at making omelettes so it usually ends up more lightly scrambled eggs I used to be the same - but the sour cream is a crutch. If you whisk dairy in from the start, you will never get the omelette texture. Of course I often do make Ramsey-esque scrambled eggs with cream or sour cream, so you're hardly living a tough life by doing so. Check the vid I linked in the OP if you want to go for a true French omelette. A couple of failures and you can manage it, I promise.
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Jul 12, 2020 22:38
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usually classic ham and cheese, but today I had some mushrooms to use up
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Jul 12, 2020 22:46
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I've heard of but have never tried a sugared omelette - more like custard, apparently, than a typical omelette. I can't quite bring myself to try it. https://www.epicurious.com/expert-advice/i-tried-making-a-sweet-omelet-article
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Jul 13, 2020 12:54
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Crusty Nutsack posted:usually classic ham and cheese, but today I had some mushrooms to use up looks delicious, Crusty Nutsack! Notahippie posted:I've heard of but have never tried a sugared omelette - more like custard, apparently, than a typical omelette. I can't quite bring myself to try it. Bold and brash! Gonna try this for brunch on the weekend. Dell_Zincht posted:Prawns precooked marinated in thai sweet chilli sauce I made this today and it was amazing, really good texture with chopped shrimp. Not sure why tmg isnt working... http://imgur.com/gallery/NgNPiDM 2 penny bottle imp fucked around with this message at 14:27 on Jul 13, 2020 |
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Jul 13, 2020 14:08
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2 penny bottle imp posted:I would order that off the menu but for me an omelette is a spur of the moment thing to make, and caramalized onions take too long. They freeze pretty well. I make a big ol batch when I have time and defrost as needed.
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Jul 13, 2020 19:00
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Eat This Glob posted:They freeze pretty well. I make a big ol batch when I have time and defrost as needed. I would have thought onions would get destroyed in the freezer, due to their high water content. Or do you go almost crispy with them?
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Jul 13, 2020 19:58
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2 penny bottle imp posted:I used to be the same - but the sour cream is a crutch. If you whisk dairy in from the start, you will never get the omelette texture. Of course I often do make Ramsey-esque scrambled eggs with cream or sour cream, so you're hardly living a tough life by doing so. Good to know! I'll give it a try and post results, been loving these kenji gopro videos
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Jul 13, 2020 21:02
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I just chuck em in a freezer bag. https://www.thekitchn.com/why-you-should-freeze-caramelized-onions-and-3-ways-to-do-it-tips-from-the-kitchn-81485
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Jul 13, 2020 21:02
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Always put parsley in my French omelette sometimes chives too
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Jul 14, 2020 02:57
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I've taken advantage of my pandemic garden a lot. I make my French omelettes with a lot of chives mixed into the eggs (like, 1Tbs per egg), and then fill it with a small-ish line of homemade pesto just before folding (probably about 1.5Tbps per egg of pesto). Edit: ... and the amount of butter to egg and filling ratio is enough that I liked cooking the eggs in the cultured butter made from a recent Cook Or Die. I think I'm going to have to make some more this week. Ginger Beer Belly fucked around with this message at 04:45 on Jul 14, 2020 |
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Jul 14, 2020 04:41
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Meaty Ore posted:Some onions and mushrooms sautéed with butter and thyme, plus finely grated cheddar, alongside a cup of coffee. This is pretty much what I doo, though I also like to use leftover roast meat as filling and then add something to complement whatever meat it is (chicken and hot sauce, beef mustard and onion, turkey and cranberries etc).
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Jul 14, 2020 13:04
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sous vide some yolks and then roll them in your omelette
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Jul 15, 2020 01:10
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LifeLoveLive posted:sous vide some yolks and then roll them in your omelette holy poo poo
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Jul 15, 2020 01:17
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2 penny bottle imp posted:Pan fried I assume? Naturally, and looking at your later post, glad you enjoyed it!
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Jul 15, 2020 10:15
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Been super lazy about going to the store lately so just whatever's around. I put a French omelette on a hoagie roll with bacon and cheese the other day. Another day I made an omelette with I think just muenster and had kimchi and country ham on the side, and I was blown away by how good kimchi and country ham are together.
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Jul 18, 2020 11:31
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Kimchi and pork is a classic Korean pairing. Even SPAM counts.
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Jul 18, 2020 12:05
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Notahippie posted:I've heard of but have never tried a sugared omelette - more like custard, apparently, than a typical omelette. I can't quite bring myself to try it. Was gonna make this on the weekend but just couldnt bring myself to do it. Putting maple syrup on an omelette is some real serial killer poo poo. Anyone actually do this here?
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Jul 23, 2020 15:23
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Think of it a little like French toast except the toast is on the side; I promise it’ll be good.
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Jul 23, 2020 18:36
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Mu Zeta posted:Kimchi and pork is a classic Korean pairing. Even SPAM counts. Or just kimchi in the omelet with eggs alone. I thought it would be a crime but it turned out very tasty actually. feizhouxiongdi2 fucked around with this message at 08:14 on Jul 25, 2020 |
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Jul 24, 2020 22:58
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For a French omelet, I usually chop and fresh herb I have and mix it with the egg. Aside from that I keep it very simple. Butter and cheese. I prefer Brie with parsley.
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Aug 17, 2020 20:56
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feizhouxiongdi2 posted:Or just kimchi in the omelet with eggs alone. I thought it would be a crime but it turned out very tasty actually. Kimchi is good with all the things.
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Aug 18, 2020 06:31
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I really like with old bay, a lot of onions, a lot of cheese, and some shrimp. Green onlion and angry lady sauce and soy is awesome too. Tornado omlette on a bed of rice and Japanese curry works too
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Aug 30, 2020 05:55
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I just got an Anova Precision Oven. First thing I made was an omelette. Canadian Bacon, Gruyere inside, topped with chives. Impossibly soft texture. Really tasty. If you want to see how it’s done check this out: https://oven.anovaculinary.com/recipe/EIeSyYFaR5EWUqoPtE9n
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Oct 5, 2020 05:06
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| # ? May 6, 2024 19:10 |
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That is a weird looking texture. like something you'd get at El Bulli or Alinea
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Oct 6, 2020 02:10
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