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Old 01-15-2010, 10:49 PM   #1
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How do you fold an omelette?

Hi everyone, I'm wondering if anyone has any tips or tricks for cooking a cheese omelett. I made it for the second time today, and I have trouble flipping/folding it. Are there any tricks to this?

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Old 01-15-2010, 11:31 PM   #2
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I do it very clumsily! But I don't flip mine, I only fold it... kinda, sorta... well, no one sees it but me!

My only suggestion is to use a non-stick skillet and a very sharp edged spatula.
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Old 01-15-2010, 11:58 PM   #3
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here's the fold:

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Old 01-16-2010, 12:15 AM   #4
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I use a small spartula, that fits the curve of the pan better. I only use it for omelets, so the edge stay sharp. When I was 12 I bought one of those two piece, hinged omelet pans, that worked great. But we all know how Alton feels about "uni-taskers".
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Old 01-16-2010, 12:47 AM   #5
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Quote:
Originally Posted by Ghuraba View Post
Hi everyone, I'm wondering if anyone has any tips or tricks for cooking a cheese omelett. I made it for the second time today, and I have trouble flipping/folding it. Are there any tricks to this?
1. Use a slotted turner (Fish Spatula).
2. Beat three eggs, 1tsp milk or 1Tbs heavy cream; small pinch of salt.
3. Use 8-10" Cast Iron skillet. (You don't need teflon, trust me.)
4. Pre-heat skillet to medium-high.
5. "Mis-on-Plox" your grated cheese (have it on the ready).
6. Add two pats of butter and stir in the pan to coat it.
7. Just as the butter starts to brown, pour in eggs.
8. Don't be afraid to stir the wet eggs, but be quick... even-out the eggs.
9. just before they start to setup (not runny, but not set) -
- add the cheese . . .
10. Remove from heat and tilt pan over plate...
11. Use turner to guide the "egg pancake" onto the pan.
12. Use finesse to get the fold-over (You can do half-moon or three-fold.).
13. If it's a little messed-up on the plate, you can make ajustments on the plate.

the trick is NOT using low heat. Use medium-high heat, and it should take less than 90 seconds from eggs-in-pan to eggs-on-plate. Most people want to try and "control" the eggs by carefully using low-heat and waiting for them to set before doing anything. By that time, the eggs are already over-cooked and messing with them will just tear the omlette and frustrate the cook.

Golden (egg) Rule: if it's done in the pan, it's over-done!

Eggs will complete cooking with residual heat on the plate, as they are melting that tasty cheese you added. Have faith. You will get it right!
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Old 01-16-2010, 03:38 AM   #6
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I abhor runny eggs so I've bailed on omelets and now make frittatas. Alton Brown has a good explanation. My favorite combo is crumbled bacon in the egg mix with provolone cheese...and place sliced avocados on the frittata right before serving and before you fold like an omelet. Heaven!
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Old 01-16-2010, 04:31 AM   #7
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i made this family size omelet in a large pan - green onion and cheese omelet. i just kinda rolled it down to the edge and flipped it over onto a plate, then cut into 4 pieces.
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Old 01-16-2010, 09:12 AM   #8
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The commercial for the Magic Bullet....I just cringe when they slide the omelet onto the plate. It looks like a powder puff, its so dry. And I agree with Trooper, about cooking medium-high heat. If the eggs don't sizzle when you pour them in, the pan's not high enough. And we all know cast iron is best.
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Old 01-16-2010, 11:28 AM   #9
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I fold it over when it slides out of the (non-teflon) skillet onto the plate...Kinda like the video above...
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Old 01-16-2010, 12:00 PM   #10
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I use a Teflon skillet to make my omelets.

Once the egg has started to set, I put cheese (and other stuff) on one half of the egg, the left side of the pan works for me. When it's ready to come out, I tilt the skillet over the plate and shake it back and forth to encourage the filled side to slide onto the plate. Then I move the tilted skillet back across the filled half of the omelet and that pushes unfilled half over onto the filled side as it falls out of the pan.

Works for me.
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