French Rolled Omlets

[Ensign Steve]

I buy "egg-beaters" at Sam's club because they are so completely yum and also very good for me. Since I live alone I play a little game of Beat The Clock to get them eaten before they expire. As such, I eat an omlet almost every day.

I used to cook them in the method recommended on the carton, which was to pull the cooked eggs to the center with a spatula and let the uncooked eggs run to the edge. When it's almost all cooked, you add the filling and fold it in half. I got pretty damn good at it.

Then I got this book, the Joy of Cooking, from a generous benefactor, and it tells of many different ways to cook omlets. I began trying my hand at a "French rolled omlet" where you stir the eggs vigorously while they are cooking, until they are all curdy and mushy, then you push the mush into a flat circle in the pan. Then you add the fillings and roll it into thirds onto the plate. It comes out so completely fluffy and light and yum!

Today I mixed salsa into the eggs before cooking them, and it totally cooked exactly the same, but spicy!

[Legs]

Omlets make a good supper we usually have sharp cheddar, green onions, bacon & red peppers.

I do the french rolled method - although I had no idea it was called that and I thought it was my invention.

[Leesifer]

Doesn't that just make them scrambled eggs, with filling?

Still sounds scrummy, though! I like mushrooms and cheese in my omelettes.

[Ensign Steve]

Originally Posted by Leesifer

Doesn't that just make them scrambled eggs, with filling?

No, no, no! See, that's what I thought too when I was reading the directions. But I took a leap of faith. The difference is in the part where they get curdy and mushy (but they are not even close to completely cooked yet) you stop scrambling them and smush them out into a flat round circle.

[MooseIBe]

Sounds absolutely delicious

[Leesifer]

Originally Posted by Ensign Steve

No, no, no! See, that's what I thought too when I was reading the directions. But I took a leap of faith. The difference is in the part where they get curdy and mushy (but they are not even close to completely cooked yet) you stop scrambling them and smush them out into a flat round circle.

Right, you've got me all intrigued now. If I follow this:

Originally Posted by Ensign Steve

...you stir the eggs vigorously while they are cooking, until they are all curdy and mushy, then you push the mush into a flat circle in the pan. Then you add the fillings and roll it into thirds onto the plate.

Then it will work? I purposely left some mushrooms and cheese over from today to make omelettes tomorrow so I am going to try it.

ETA: Question: Do you beat the eggs together first? Or do you do the whole separating the white from the yolk thingumyjig?

[Ensign Steve]

Ooh, hold on a tick. I'll grab my book and do a little copyright violation so you have the exact directions.

[Ensign Steve]

Originally Posted by Lees

Then it will work? I purposely left some mushrooms and cheese over from today to make omelettes tomorrow so I am going to try it.

It works for me.

Question: Do you beat the eggs together first? Or do you do the whole separating the white from the yolk thingumyjig?

I use egg substitute, so it's already mixed for me, but she (the book) says of beating:
"The eggs should be beaten only enough to thoroughtly blend the whites and yolks, not enough to incorporate air or make them frothy."

[livius drusus]

O.M.G. I'm so proud of you, Ensign.

[Leesifer]

Originally Posted by Ensign Steve

Ooh, hold on a tick. I'll grab my book and do a little copyright violation so you have the exact directions.

I just asked, is all.

Originally Posted by Ensign Steve

I use egg substitute, so it's already mixed for me

What is this egg substitute of which you speak?

[livius drusus]

Egg beaters.

Incidentally, I am notoriously crappy at rolling omelettes of any kind (something which deeply saddens my chicken pro of a dad), so I have yet to make a French omlet which looked all silky and cool like they're supposed to.

Originally Posted by Leesifer

Doesn't that just make them scrambled eggs, with filling?

Ensign done told you right on this score, but I'll add that when you're scrambling eggs you let cooked layers form and scrape them up. This method keeps them hopping until the final flatten.

[RevDahlia]

I feel compelled to point out that Costco is an order of magnitude less evil than Sam's Club.

That's all, carry on with your omeletteing.

[livius drusus]

Hippy.

[RevDahlia]

Originally Posted by livius drusus

Hippy.

Naw. All the hippies 'round these parts shop at the mindnumbingly expensive food co-op to supplement their dumpster-diving. As a former retail worker, I just have a weakness for companies that treat their employees with a modicum of decency and respect.

[Leesifer]

Originally Posted by livius drusus

Egg beaters

OK. Thanks. Looks like they're better for you than real eggs. But, eggs is eggs. [/quote]

Originally Posted by livius drusus

Ensign done told you right on this score, but I'll add that when you're scrambling eggs you let cooked layers form and scrape them up. This method keeps them hopping until the final flatten.

Ah! That may be the difference. I am constantly stirring the eggs when scrambling them. I find if you let layers form, you can get a hard skin type thing forming. I just keep stirring, until they cook.

[livius drusus]

Yes, skin avoidance is definitely key when scrambling. It's not that hard, though. Just wait a few seconds and scrape, wait and scrape, etc. until done.

In any case, if you stir constantly you don't get that final flattening Ensign was talking about, and therefore can't roll it into thirds, so you'll still get a very different result from your scrambles, I think.

[livius drusus]

Originally Posted by RevDahlia

Naw. All the hippies 'round these parts shop at the mindnumbingly expensive food co-op to supplement their dumpster-diving. As a former retail worker, I just have a weakness for companies that treat their employees with a modicum of decency and respect.

Commie.

[Ensign Steve]

Originally Posted by Leesifer

I just asked, is all.

Um, I meant it. See how in the very next post I gave you a quote from the book? That's all I meant. Nothing sarcastic or anything.

Originally Posted by RevDahlia

I feel compelled to point out that Costco is an order of magnitude less evil than Sam's Club.

If I could go out tomorrow and shop at Costco (and Trader Joes, and Del Taco) I would. But I am currently serving 2 - 4 years in the WalMart capital of the world, so I takes what I can gets. I even have a Costco membership, but there is no store within 100 miles of here.

Speaking of dirty hippies in California, I am going to Santa Barbara on 5 Aug for my friend's wedding, and I will never forgive her for not having it closer (date-wise) to Burning Man so I could do both. For something like the fifth year in a row, I am resigned to "well, there's always next year."

But that has little or nothing to do with omletting.

[Ensign Steve]

Originally Posted by livius drusus

O.M.G. I'm so proud of you, Ensign.

I'm going to do a flat omlet/fritatta next. Maybe one day I wil be brave enough to venture beyond the egg chapter.

[Leesifer]

Originally Posted by Ensign Steve

Um, I meant it. See how in the very next post I gave you a quote from the book? That's all I meant. Nothing sarcastic or anything.

Sorry, ES.

[livius drusus]

Originally Posted by Ensign Steve

I'm going to do a flat omlet/fritatta next.

Oh man, that's my favorite of all eggy dishes. You can put anything in it, serve it at any temperature, and in pretty much any medium. Frittata sammiches are my particular faves.

Maybe one day I wil be brave enough to venture beyond the egg chapter.

Sure you will. You'll find yourself with something in the house you have no idea what to do with and the Joy's index will hook you right up. No rush at all, Ensign.

[RevDahlia]

Originally Posted by Ensign Steve

I'm going to do a flat omlet/fritatta next. Maybe one day I wil be brave enough to venture beyond the egg chapter.

Frittatas are wonderful -- and easier, I think, than rolled omelettes. You'll be fine.

That really sucks about Burning Man... next time, Gadget.

[Ensign Steve]

My mom used to make a fritata that had cubes of potato in it. It had other stuff (green onions, etc) but the thing I remember most was the potatoes. Gave it a starchy element so it wasn't just protein overload.

I am just afraid to put my good (read: only) frying pan in the oven. Any suggestions?

[Ensign Steve]

Originally Posted by livius drusus

Sure you will. You'll find yourself with something in the house you have no idea what to do with and the Joy's index will hook you right up. No rush at all, Ensign.

I have a can of pumpkin that never got used over the holidays. Mom recommends pumpkin soup.

[livius drusus]

What kind of frying pan is it, Ensign? I've bubbled up more than a few handles by making frittatas. Do you have any cast iron skillets lying around?