Kitchen Garden Forum

Made myself a three egg ham and cheese omelette in a 10inch pan for my tea.Omelette set,nice colour,cheese meltted,ham placed;could I fold it,could I heck!!
Always happens to me.What is the secret of folding an omelette in half?

If you have ever watched the chefs on the telly cooking an omelette cheffy style you will have noticed that the top is not very well cooked ie still runny (ick!). This makes it easy to fold. Personally I like my omelettes solid; no funny bugs that turn into tummy bugs!
Regards Sally Wright.

I don't like them runny & as such hard to fold, so what I do is use a spatula to mark a line in the top while still a little wet but set underneath & as just near the point of setting it does so on either side of the groove so when folded it follows this line.

I just leave mine whole, like a fried frittata!

Cooks omelettes are like carpet tiles...

oldherbaceous wrote:Cooks omelettes are like carpet tiles...

Full of dust and hair?

The classical French way to cook an omelette is that it should be "baveuse". This is a posh way of saying "runny" or "undercooked". (I agree - yuk!)

That said, when I went to culinary school in London we had a training restaurant (as is quite usual) and, because I'm pretty good at multi-tasking, one day I got the job of making omelettes to order. Omelettes really should be made to order and not ahead of time. I had to cook up to half a dozen separately at a time, all with different starting times. I managed to juggle all the smallish (3 egg) omelettes on the stove-top but when they reached baveuse stage I tranferred them to a salamander (large eye-level grill) and cooked the tops that way, rather than folding or flipping. (Brits generally don't like baveuse.)

It worked really well and that's how I've made omelettes ever since, ie finish under the grill. Except that I don't in this flat because the grill here takes about a week to heat up properly. If you have a decent grill, I recommend you try this method!

As a qualified chef, I'm really curious to know why "cooks' omelettes are like carpet tiles". Please reply as I'm desperate to know.

Well they are pretty pliable but, they take a bit of chewing....of course, i am only joking...

Thanks for the replies and suggestions.Think That I will go down the line of not folding it.It willstillbe eaten!!
I don't like runny eggs either.Do you remember the series of programmes Delia Smith put on cooking the basics and she dished up scrambled eggs so runny that it caused a national uproar and letters to theTimes.Good job social media wasn't about them days, the trolls would have had field day!!!

Scrambled or hard boiled are simply a waste of good eggs.

Eat them straight out of the pan that way the pan keeps them warm

Geoff - scrambled are great so long as not overcooked so the water runs out - then yuck! Hard boiled are for sarnies & potato salad but them soldiers need to be soft boiled!

I'll throw a souffle omelette in the mix as well as they are nice, but tried one of those 'cloud' eggs things even though everything about it was wrong & I was totally right. Well my opinion only & taste is very subjective.

Well said, Westi - how on earth can you dip your soldiers into a fully cooked egg?! Surely, an omelette baveuse is no different to a dippy egg?
I'd rather have baveuse than frisbee, but it's whatever takes your fancy.

i am a spanish omellete fan the one with lots of vegetables and all. But the thing is we dont make it much at our place :0

Westi you have left eggie bread out of the mix