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Old 06-13-2014, 05:33 PM   #1
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Need Help Flipping Omelette

The cooks at Waffle House never fail to serve me a fluffy omelette.

While I figure there are some secret ingredients in the mix to help my breakfast be so tasty, YouTube tells me the fluffiness is due to them whipping alot of air into the eggs, and then flipping the mixture with one deft wrist motion before the air bubbles deflate.

I have a mixer to whip air into the eggs. The other part requirement involves a skill I do not have.

It is now time for me to learn how to flip food in a skillet. To that end, Kim bought me two new, lighter omellete pans which may be easier to work with than my existing, ceramic-coated, cast-iron pan.

Any hints or tips for FLIPPING FOOD in a pan with a deft wrist motion?

Is there a "practice" substance, or do I just need to break alot of eggs to figure out how to make a good omellete?

Thanks,
Tom


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Old 06-13-2014, 05:52 PM   #2
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I would look up Jacques Pepin demonstrating how he does omelettes. There is no flipping involved. It is a technique that is very easy to learn. Alton Brown also has a great video on the subject.
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Old 06-13-2014, 05:52 PM   #3
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I'm not a flipper, I do more of a tilt, tap and roll.

This thread may be of some help to you.

Classic Omelet Recipe (French way)
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Old 06-13-2014, 06:23 PM   #4
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I agree with Craig. Find a Jacques Pepin video for his fluffy French omelet. There is no whipping or flipping involved. He does it with a fork in the pan and rolls the omelet from the pan to the plate.

Here's one video.
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Old 06-13-2014, 06:26 PM   #5
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Nope, no "flipping" involved. We had quite a long discussion a few months ago about omelets, and you may find some useful ideas on this thread.
Omelet ideas?
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Old 06-13-2014, 06:33 PM   #6
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I'm not a flipper either. Actually I bounce the pan on the grate several times after pouring the egg mixture in to break any air pockets. I'm not familiar with fluffy omelettes.
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Old 06-13-2014, 06:52 PM   #7
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Okay, I acknowledge everyone's preference.

But can anyone advise me on how to flip food in a skillet since I want to learn the skill & judge for myself?

Thanks,
Tom
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Old 06-13-2014, 07:11 PM   #8
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Need Help Flipping Omelette

I'm too uncoordinated to flip, but the lady who cooks our omelets on vacation flips beautifully, and cooks 'em fluffy. Quick wrist action, and she doesn't miss. Seems to me there was a recent Good Eats episode with Alton Brown that showed some flipping. You Tube would probably show some good techniques. Practice I guess, you know, you have to break a few eggs...
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Old 06-13-2014, 07:29 PM   #9
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Try this.

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Old 06-13-2014, 08:03 PM   #10
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Quote:
Originally Posted by TomW View Post
The cooks at Waffle House never fail to serve me a fluffy omelette.

While I figure there are some secret ingredients in the mix to help my breakfast be so tasty, YouTube tells me the fluffiness is due to them whipping alot of air into the eggs, and then flipping the mixture with one deft wrist motion before the air bubbles deflate.

I have a mixer to whip air into the eggs. The other part requirement involves a skill I do not have.

It is now time for me to learn how to flip food in a skillet. To that end, Kim bought me two new, lighter omellete pans which may be easier to work with than my existing, ceramic-coated, cast-iron pan.

Any hints or tips for FLIPPING FOOD in a pan with a deft wrist motion?

Is there a "practice" substance, or do I just need to break alot of eggs to figure out how to make a good omellete?

Thanks,
Tom

By "flipping" do you mean folding it for serving? I fold mine by sliding the omelette half way onto the plate then manoeuvering the pan so it folds the omelette over for me. (Sorry, not a very lucid description!)

As for "fluffy", if you want them very fluffy you can make what my very old cookery book calls a "souffle omelette" by separating the eggs and whipping the whites into not quite meringue and folding them into the rest of the egg mixture.It makes an omelette like a cloud! Mostly I do this for sweet omelettes to serve with jam but there's no reason why you couldn't make a savoury one.

Hope this helps.
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