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Old 01-28-2014, 08:46 PM   #1
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Omelet problems

Tonight I tried making an omelet with spinach and gruyere, and I ran into some problems. The grated gruyere disappeared into the egg and didn't have that yummy oozy texture. Also, the bottom of the omelet came out crispy. I used my Simply Calphalon omelet pan on medium heat with a little melted butter. I waited until the egg was almost completely cooked before adding the grated gruyere. Would could have gone wrong?

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Old 01-28-2014, 08:53 PM   #2
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Lower the heat to avoid a crispy bottom. As far as the cheese is concerned, just add more to the inside, and maybe sprinkle some on the top after it's plated also.
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Old 01-28-2014, 09:05 PM   #3
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Another way to prevent your omelet from browning too much is, after the egg is almost completely set, spread you fillings evenly on top, and cover with a tight fitting lid. The steam will set the top of the egg and heat the filling ingredients. Of course, have any meat products cooked before spreading them on top. If you want to have ooey-gooey cheesy goodness in your omelet, don't be shy with it. Use lots.

Avoid watery veggies such as tomatoes as they will detract from the texture by making the fillings watery. You can use sun-dried tomatoes if you want, and pre-browned mushrooms.

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Old 01-28-2014, 09:07 PM   #4
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For gooey cheesey goodness - cook the omelette on all sides (I use a round pan and flip it - though it's noot always pretty!) . Add cheese JUST before it's done. Fold. Put a dash of water into the pan and cover it. Leave it just long enough to melt the cheese.
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Old 01-28-2014, 09:07 PM   #5
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I have been cooking for a very long time and have yet to master omelets or any type of egg cooking except hard boiled for deviled eggs. I was thrilled when an Omelet House came to town solving my omelet problem. I can sort of do an omelet using the scout method of boil in a bag and then roll it out into a pan to finish. But that's really no much to brag about.
If you were able to produce any sort of omelet, I salute you.
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Old 01-28-2014, 09:11 PM   #6
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Thank you for the very helpful suggestions, Kayelle and Chief Longwind! Is it best to add the spinach raw (and let it cook under the lid) or sautée it in advance?
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Old 01-28-2014, 09:11 PM   #7
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When I watch the sweet lady cooking our omelet at a favorite place, I see she puts the grated cheese in at the very last moment, then flips and plates. Her omelets always come out perfect. Mine, not so much, I'm better with scrambled eggs.

She also sautees the vegetables in advance.
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Old 01-28-2014, 09:13 PM   #8
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Quote:
Originally Posted by Oldvine View Post
I have been cooking for a very long time and have yet to master omelets or any type of egg cooking except hard boiled for deviled eggs. I was thrilled when an Omelet House came to town solving my omelet problem. I can sort of do an omelet using the scout method of boil in a bag and then roll it out into a pan to finish. But that's really no much to brag about.
If you were able to produce any sort of omelet, I salute you.
Thank you, Oldvine! I watched a lot of YouTube videos on omelets and am still struggling with it. Good to know that's normal :)
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Old 01-28-2014, 09:14 PM   #9
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Quote:
Originally Posted by Zereh View Post
For gooey cheesey goodness - cook the omelette on all sides (I use a round pan and flip it - though it's noot always pretty!) . Add cheese JUST before it's done. Fold. Put a dash of water into the pan and cover it. Leave it just long enough to melt the cheese.
Sounds like an easy solution! Do you add the cheese grated or in slices?
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Old 01-28-2014, 09:21 PM   #10
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Quote:
Originally Posted by Dawgluver View Post
When I watch the sweet lady cooking our omelet at a favorite place, I see she puts the grated cheese in at the very last moment, then flips and plates. Her omelets always come out perfect. Mine, not so much, I'm better with scrambled eggs.

She also sautees the vegetables in advance.
My omelet looked like a big puffy piece of scrambled egg LOL!
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