"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-28-2014, 08:46 PM   #1
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 904
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?

kitchengoddess8 is offline   Reply With Quote
Old 01-28-2014, 08:53 PM   #2
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,765
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.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 01-28-2014, 09:05 PM   #3
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,598
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.

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.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 01-28-2014, 09:07 PM   #4
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,503
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.
__________________
~~
Zereh

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
Zereh is offline   Reply With Quote
Old 01-28-2014, 09:07 PM   #5
Sous Chef
 
Join Date: Oct 2010
Location: California's Big Valley
Posts: 867
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.
Oldvine is offline   Reply With Quote
Old 01-28-2014, 09:11 PM   #6
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 904
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?
kitchengoddess8 is offline   Reply With Quote
Old 01-28-2014, 09:11 PM   #7
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,017
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.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 01-28-2014, 09:13 PM   #8
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 904
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 :)
kitchengoddess8 is offline   Reply With Quote
Old 01-28-2014, 09:14 PM   #9
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 904
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?
kitchengoddess8 is offline   Reply With Quote
Old 01-28-2014, 09:21 PM   #10
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 904
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!
kitchengoddess8 is offline   Reply With Quote
Old 01-28-2014, 09:33 PM   #11
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,503
Quote:
Originally Posted by kitchengoddess8 View Post
Sounds like an easy solution! Do you add the cheese grated or in slices?
Grated if I have a reliable assistant (whose ADD doesn't kick in!) otherwise I'll just use thin-ish slices.
__________________
~~
Zereh

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
Zereh is offline   Reply With Quote
Old 01-28-2014, 09:42 PM   #12
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 904
Quote:
Originally Posted by Zereh View Post

Grated if I have a reliable assistant (whose ADD doesn't kick in!) otherwise I'll just use thin-ish slices.
LOL!
kitchengoddess8 is offline   Reply With Quote
Old 01-28-2014, 10:16 PM   #13
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,765
If you saute' your spinach first, you'll need to squeeze it dry before you add it to the omelet, as the chief said, additions need to be dry. I prefer to not cook the spinach first and just chop it fairly fine, lending a nice fresh texture to the inside. You're doing well, kg, just keep up the good work. Eventually you'll be a pro, and there's nothing more satisfying than a perfectly cooked stuffed omelet.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 01-28-2014, 10:26 PM   #14
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 904
Quote:
Originally Posted by Kayelle View Post
If you saute' your spinach first, you'll need to squeeze it dry before you add it to the omelet, as the chief said, additions need to be dry. I prefer to not cook the spinach first and just chop it fairly fine, lending a nice fresh texture to the inside. You're doing well, kg, just keep up the good work. Eventually you'll be a pro, and there's nothing more satisfying than a perfectly cooked stuffed omelet.

Thanks for your encouragement! I love the idea of chopping the spinach. I threw it in whole and it just wilted slightly. I tried to cook some on the side the way I saw a chef do it on youtube, but it came out horrible. I put it in a pot with no water, covered it, and found it burnt a few minutes later :(
kitchengoddess8 is offline   Reply With Quote
Old 01-28-2014, 11:35 PM   #15
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,572
Wilted spinach - you need to be fast, high heat, tablespoon cold water, handful of spinach and a tight fitting lid. Only 30 seconds and remove the lid stir and serve.

Omelets are not an easy thing, takes practice, you will have to eat a couple that are not prefect, but at least they still taste good!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 01-28-2014, 11:47 PM   #16
Sous Chef
 
no mayonnaise's Avatar
 
Join Date: Oct 2011
Posts: 553
My omelette secret is to finish it under the broiler on high on the highest rack in the oven until it's just set then fold it and plate. Always perfect doneness, slightly oozy and the broiler makes it puff up a bit.
no mayonnaise is offline   Reply With Quote
Old 01-28-2014, 11:49 PM   #17
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 904
Quote:
Originally Posted by PrincessFiona60 View Post
Wilted spinach - you need to be fast, high heat, tablespoon cold water, handful of spinach and a tight fitting lid. Only 30 seconds and remove the lid stir and serve.

Omelets are not an easy thing, takes practice, you will have to eat a couple that are not prefect, but at least they still taste good!

Lol! As long as I'm cooking just for myself it's fine :)
kitchengoddess8 is offline   Reply With Quote
Old 01-28-2014, 11:50 PM   #18
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 904
Quote:
Originally Posted by no mayonnaise View Post
My omelette secret is to finish it under the broiler on high on the highest rack in the oven until it's just set then fold it and plate. Always perfect doneness, slightly oozy and the broiler makes it puff up a bit.

I haven't used my broiler since I've been in my new apartment. I'm afraid something will catch fire!
kitchengoddess8 is offline   Reply With Quote
Old 01-29-2014, 12:05 AM   #19
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
When an Exec Chef is hiring a new cook for the kitchen, one of the first things he asks them to make is an omelet. A lot of wannabe chefs do not get past the omelet or hired. So don't be discouraged. It does take practice. There is only one Jacques Pepin.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 01-29-2014, 12:08 AM   #20
Sous Chef
 
kitchengoddess8's Avatar
 
Join Date: Nov 2011
Posts: 904
Quote:
Originally Posted by Addie View Post
When an Exec Chef is hiring a new cook for the kitchen, one of the first things he asks them to make is an omelet. A lot of wannabe chefs do not get past the omelet or hired. So don't be discouraged. It does take practice. There is only one Jacques Pepin.

Wow I didn't know that it was considered such an advanced skill! Now I don't feel so bad :)
kitchengoddess8 is offline   Reply With Quote
Reply

Tags
None

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




All times are GMT -5. The time now is 12:02 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.