"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 06-22-2014, 11:17 AM   #31
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by Mad Cook View Post
I always add a little water because I was told to. Never knew why though. Thankds
I always add milk, rather than water. It adds a little more body to the egg than does water. Or maybe, I just have a love a milk and am prejudiced toward using it.

Seeeeeeya; Chief Longwind of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 06-22-2014, 01:15 PM   #32
Sous Chef
 
no mayonnaise's Avatar
 
Join Date: Oct 2011
Posts: 553
The fattiness of milk will definitely add body to the eggs.
As long as what's added has enough water to steam up and give the omelette fluffiness.
__________________

__________________
no mayonnaise is offline   Reply With Quote
Old 06-22-2014, 02:17 PM   #33
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,281
One more method to cook - perfect fluffy omelette (no flipping):

Make omelette as Jacques Pepin did in the earlier video. Follow the basic instruction for he country omelette but DO NOT allow butter to brown.

As the omelette begins to come together, lift one edge of the egg just a little and pour a little water (maybe 1 TBL) in the pan. Immediately clap on a well fitting lid. IN a hot pan, that water will quickly create steam, cooking the top of the omelet and puffing up the egg. This process only takes a minute or so. Add any toppings and roll eggs out of the pan.

The steam has the added benefit of lifting the omelet away from the pan so that it will slide very easily.

The goal here is to avoid browning the eggs which fundamentally changes the flavor and texture and to allow the top to cook more completely.

You need fairly high heat to make fluffy eggs, as the heat expands the air and water in the eggs and gives that puff. The steaming process reduces the amount of time the eggs need to stay in the pan. Using the "added water method" results in a faster cook time - less time in the pan, but fully cooked eggs. If you like them a little runny just take the lid off sooner ;)
__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 06-22-2014, 04:05 PM   #34
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
I make my omelet the same way as No Mayo. It only takes a minute under the broiler and puffs up beautifully. No flipping necessary.
__________________

__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Reply

Tags
omelet

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:22 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.