Paper-thin, no-stir omelettes
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Date: 2022-02-25
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Comments and reviews: 10
W.
Dude, this is how we did omletts for the enlisted crew on board the USS Kitty Hawk CV-63 (A conventionally powered aircraft carrier. First couple hours in the morning were just cracking eggs into a GIANT mixing bowl, and then everyone else would use a whisk, I used a meat fork because it would slice through the yokes faster and allow me to airiate deep into the bowl (even though I was faster and more thorough than the others it took a while for my method to actually catch on. Then when the line began we would take a LARGE ladle (we had two industrial sized grills side by side so two of us would work one large mixing bowl at a time on each side (Two chow lines, one port and one starboard to serve nearly 3-4k enlisted onboard when fully staffed and on deployment) for a total of 4 MS's (Mess Management Specialist, shotened to MS) on the grills to get breakfast for EVERY enlisted that wanted it (and Breakfast was the ONE universal meal since it was day crew getting ready to start the day and night crew still on shift before going to bed. So, chow starts and you just take a giant ladle of goupy eggs (don't get me started on the smells for eggs we would get from overseas, because let me tell you I KNOW the FDA does an AMAZING job here in America when compared to the constant smell of sulfur from eggs overseas) and you lay down your blop on the grill and then the spatula goes right in to spread all those eggs out into a HUGE sheet of cooking eggs. Once the egg is hard all tthe way through (because it's pretty thin it doesn't take long and basically by the time you're done spreading the last of it out the fist part is cooked enough) you take a double fist of cheese and saturate the whole thing with chees as quickly as possible and then a double fist of minced ham (in order for it to spread quickly and well the precooked ham was basically ground into fine particulates) and then you take a pizza cutter and make two even (as even as possible) slices cutting the sheet into thirds width wise, then flip through about a half dozen cuts separating the sheet into individual squares. each square gets two quick flips and a flop on the tray. My method produced the most even cheese and ham distrobution, whle other cooks plopped cheese and ham in the middle after cutting the squares. I never served a burnt omelett, and rarely had to discard full omeletts because they were burned and usually I was fast enough most my omeletts were well cooked and only the occasional scorched one at the end of the line, especialy if the line was moving kind of slow. SO MUCH FUN, especially challenging myself to see how fast I could clear a line while making sure the eggs were cooked through all the way (melting cheese can look like uncooked egg so it was always a delicate wating game before the cheese went down. I actually can not cook a normal omelett in a skillet to save my life because of the ease in which I can handle the egg on a skillet that I just don't make them and opt for scrambling mine in a pan ala Chef Gordon Ramsay style (plus a pinch of dillweed to really make the eggs pop. Man, that brings back memories nearly 25 years old. Sheesh.
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Dude, this is how we did omletts for the enlisted crew on board the USS Kitty Hawk CV-63 (A conventionally powered aircraft carrier. First couple hours in the morning were just cracking eggs into a GIANT mixing bowl, and then everyone else would use a whisk, I used a meat fork because it would slice through the yokes faster and allow me to airiate deep into the bowl (even though I was faster and more thorough than the others it took a while for my method to actually catch on. Then when the line began we would take a LARGE ladle (we had two industrial sized grills side by side so two of us would work one large mixing bowl at a time on each side (Two chow lines, one port and one starboard to serve nearly 3-4k enlisted onboard when fully staffed and on deployment) for a total of 4 MS's (Mess Management Specialist, shotened to MS) on the grills to get breakfast for EVERY enlisted that wanted it (and Breakfast was the ONE universal meal since it was day crew getting ready to start the day and night crew still on shift before going to bed. So, chow starts and you just take a giant ladle of goupy eggs (don't get me started on the smells for eggs we would get from overseas, because let me tell you I KNOW the FDA does an AMAZING job here in America when compared to the constant smell of sulfur from eggs overseas) and you lay down your blop on the grill and then the spatula goes right in to spread all those eggs out into a HUGE sheet of cooking eggs. Once the egg is hard all tthe way through (because it's pretty thin it doesn't take long and basically by the time you're done spreading the last of it out the fist part is cooked enough) you take a double fist of cheese and saturate the whole thing with chees as quickly as possible and then a double fist of minced ham (in order for it to spread quickly and well the precooked ham was basically ground into fine particulates) and then you take a pizza cutter and make two even (as even as possible) slices cutting the sheet into thirds width wise, then flip through about a half dozen cuts separating the sheet into individual squares. each square gets two quick flips and a flop on the tray. My method produced the most even cheese and ham distrobution, whle other cooks plopped cheese and ham in the middle after cutting the squares. I never served a burnt omelett, and rarely had to discard full omeletts because they were burned and usually I was fast enough most my omeletts were well cooked and only the occasional scorched one at the end of the line, especialy if the line was moving kind of slow. SO MUCH FUN, especially challenging myself to see how fast I could clear a line while making sure the eggs were cooked through all the way (melting cheese can look like uncooked egg so it was always a delicate wating game before the cheese went down. I actually can not cook a normal omelett in a skillet to save my life because of the ease in which I can handle the egg on a skillet that I just don't make them and opt for scrambling mine in a pan ala Chef Gordon Ramsay style (plus a pinch of dillweed to really make the eggs pop. Man, that brings back memories nearly 25 years old. Sheesh.
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Don
I do something similar with 3 eggs and an 11 inch square pan.
With an (unbuttered) non-stick pan on low, I pour three beaten eggs into the middle and tilt the pan until it is evenly covered. When it is just about cooked through, I shake the pan to see if the egg is loose. When it is, I flip the whole thing with a spatula. If I'm feeling daring, I flip it like a pancake but it's risky because the egg isn't held together as strongly as a pancake.
After the egg is flipped, I scatter the filling across the surface and then roll the egg from one edge across to the other. I do the rolling with the edge of a spatula and my fingers, keeping the roll as tight as possible. I end up with a cylinder of alternating egg and filling layers. I cut in half and garnish to serve.
I like sliced ham and cheese in my own omelettes. Putting a line of cheese near the edge where I start to roll allows me to use it as glue to get the rolling started. When mushrooms are in the filling, I put a line of mushroom near the edge and wrap the egg around them to start the rolling. I like to reserve two slices of mushroom to use as garnish on top of the two finished half rolls.
I'm going to try using the milk and salt trick with 2 egg omelettes. Two beaten eggs won't cover the entire pan so I end up dragging them out with the back of a fork to cover about two thirds of the pan. Maybe with the milk and salt I'll be able to cover the whole pan with a nice thin layer.
I'm also looking forward to trying the brussels sprouts filling.
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I do something similar with 3 eggs and an 11 inch square pan.
With an (unbuttered) non-stick pan on low, I pour three beaten eggs into the middle and tilt the pan until it is evenly covered. When it is just about cooked through, I shake the pan to see if the egg is loose. When it is, I flip the whole thing with a spatula. If I'm feeling daring, I flip it like a pancake but it's risky because the egg isn't held together as strongly as a pancake.
After the egg is flipped, I scatter the filling across the surface and then roll the egg from one edge across to the other. I do the rolling with the edge of a spatula and my fingers, keeping the roll as tight as possible. I end up with a cylinder of alternating egg and filling layers. I cut in half and garnish to serve.
I like sliced ham and cheese in my own omelettes. Putting a line of cheese near the edge where I start to roll allows me to use it as glue to get the rolling started. When mushrooms are in the filling, I put a line of mushroom near the edge and wrap the egg around them to start the rolling. I like to reserve two slices of mushroom to use as garnish on top of the two finished half rolls.
I'm going to try using the milk and salt trick with 2 egg omelettes. Two beaten eggs won't cover the entire pan so I end up dragging them out with the back of a fork to cover about two thirds of the pan. Maybe with the milk and salt I'll be able to cover the whole pan with a nice thin layer.
I'm also looking forward to trying the brussels sprouts filling.
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WZRD
1: 33 And yes, I'm going to grab it with my fingers.
This has got to be one of the top 3 favorite results of working in a kitchen for a few years. While we clearly build a bit of a tolerance to the inevitable burns, I think it's more to do with accidentally overcoming the fear of dangerously hot things by slowly building your trust in your reflexes. Your skin's desire to jump away from lasting damage is incredible, if you approach with a light touch and just reserve your fear for the sticky sugars and splattering oils kitchens and cooking becomes strikingly more comfortable.
Currently working in a bakery and love trying to guess how long before a filling starts to boil by tapping the outside of the pot to see how superficially painful it is: P
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1: 33 And yes, I'm going to grab it with my fingers.
This has got to be one of the top 3 favorite results of working in a kitchen for a few years. While we clearly build a bit of a tolerance to the inevitable burns, I think it's more to do with accidentally overcoming the fear of dangerously hot things by slowly building your trust in your reflexes. Your skin's desire to jump away from lasting damage is incredible, if you approach with a light touch and just reserve your fear for the sticky sugars and splattering oils kitchens and cooking becomes strikingly more comfortable.
Currently working in a bakery and love trying to guess how long before a filling starts to boil by tapping the outside of the pot to see how superficially painful it is: P
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Ben
This is how I make omelettes! If you try 2-egg (or 3-egg) omelettes and--even with the heat very low--the bottom starts to brown while the top is still raw, slap on the lid for the first minute or two of cooking to help the two sides stay even. (I've found that using the lid the whole way through makes the texture puffier than I like, but just a minute or two at the start is perfect) I'm gonna have to try the Brussels sprout thing--that looks fantastic. Thanks as always for making cooking fun!
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This is how I make omelettes! If you try 2-egg (or 3-egg) omelettes and--even with the heat very low--the bottom starts to brown while the top is still raw, slap on the lid for the first minute or two of cooking to help the two sides stay even. (I've found that using the lid the whole way through makes the texture puffier than I like, but just a minute or two at the start is perfect) I'm gonna have to try the Brussels sprout thing--that looks fantastic. Thanks as always for making cooking fun!
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Harrison
A cool trick you can do is put some of those spinach leaves on the hot butter before you pour your egg in. You let the leaves cook only for 20 seconds, so that they lay flat in the pan. Then your pour your egg in, and fill it with cheese like in the video. But when you fold your egg over, the leaves look like they were printed onto the egg, kind of like preserved flowers.
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A cool trick you can do is put some of those spinach leaves on the hot butter before you pour your egg in. You let the leaves cook only for 20 seconds, so that they lay flat in the pan. Then your pour your egg in, and fill it with cheese like in the video. But when you fold your egg over, the leaves look like they were printed onto the egg, kind of like preserved flowers.
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di3
The real time is decieving because you already grabbed everything in advance. it also doesn't consider the fact that you already fully prepared the salad. Although these things would only add on a couple minutes or so, I would be rushing if I tried to create the dish in two minutes. Realistically it should take at least 5 minutes for a normal person.
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The real time is decieving because you already grabbed everything in advance. it also doesn't consider the fact that you already fully prepared the salad. Although these things would only add on a couple minutes or so, I would be rushing if I tried to create the dish in two minutes. Realistically it should take at least 5 minutes for a normal person.
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TheRealKLT
I wouldn't say this was fancier than a french omelet. The beauty of a french omelet is that you get that smooth surface on the outside, but a gooey, buttery center. This method is certainly easier and very tasty, but they're two different beasts. But, hey! Make them however you most enjoy. You are, after all, the head of cookin' your egg.
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I wouldn't say this was fancier than a french omelet. The beauty of a french omelet is that you get that smooth surface on the outside, but a gooey, buttery center. This method is certainly easier and very tasty, but they're two different beasts. But, hey! Make them however you most enjoy. You are, after all, the head of cookin' your egg.
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mistirion
I was going to comment how awesome and simple that omlet looks, so thanks for that.
However, I just saw that 4 packs of freaking cereal cost 40!
Holy sh t bro you could make so many delicious omlets with 40, did I miss something or is this price really that ridiculous?
Sorry but this is really bothering me way too much
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I was going to comment how awesome and simple that omlet looks, so thanks for that.
However, I just saw that 4 packs of freaking cereal cost 40!
Holy sh t bro you could make so many delicious omlets with 40, did I miss something or is this price really that ridiculous?
Sorry but this is really bothering me way too much
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rochak
I saw a chef in China once make an omelette like that during breakfast. Omelettes were not on the menu but I asked for one and he was kind enough to make it. He used to roll the omelette instead of fold and then cut it in pieces. Easier to eat that with chopsticks! I have been cooking omelette the same way since then: )
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I saw a chef in China once make an omelette like that during breakfast. Omelettes were not on the menu but I asked for one and he was kind enough to make it. He used to roll the omelette instead of fold and then cut it in pieces. Easier to eat that with chopsticks! I have been cooking omelette the same way since then: )
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SherlotteR
Love this! So much easier than a French omelette. Also kind of reminds me of Japanese tamagoyaki, for which one technique is to add the egg in stages, rolling as you go, so that you can use two eggs but still keep the layers super thin. (The other method is to have a special, rectangular pan for the purpose)
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Love this! So much easier than a French omelette. Also kind of reminds me of Japanese tamagoyaki, for which one technique is to add the egg in stages, rolling as you go, so that you can use two eggs but still keep the layers super thin. (The other method is to have a special, rectangular pan for the purpose)
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