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chef joe

  • Total Posts: 57
  • Joined: 8/30/2004
  • Location: bradenton, FL
Omelettes Wed, 05/18/05 12:15 AM (permalink)
Hey Gang!
Just finished watching Rachael Ray - $40.00 A Day in Memphis. She had a San Diego Omelette - OPEN FACED - realy looked good. Do you guys like omelettes open faced with everything piled on top or closed with everything inside? Thanks - CHEF JOE!
    mr chips

    • Total Posts: 4715
    • Joined: 2/19/2003
    • Location: portland, OR
    RE: Omelettes Wed, 05/18/05 1:56 AM (permalink)
    Closed. I like surprises in each bite

      • Total Posts: 4135
      • Joined: 7/7/2003
      • Location: Rentiesville, OK
      RE: Omelettes Wed, 05/18/05 7:19 AM (permalink)
        seafarer john

        RE: Omelettes Wed, 05/18/05 10:38 AM (permalink)
        Closed and fluffy and not browned, with the filling enclosed in the fold, except in a Western where I want the pepper and onion and ham mixed into the eggs, and in a fruit omelette (strawberry is my favorite) when I want strawberries in the fold and piled on top after it leaves the pan.

        Cheers, John

          • Total Posts: 84
          • Joined: 9/17/2004
          • Location: Millburn, NJ
          RE: Omelettes Wed, 05/18/05 11:14 AM (permalink)
          Closed, definitely. I find it very easy to make what is, IMHO, a darned good omelette in a cast-iron frying pan at home, so I'm surprised by how rare it is to find a really good one at a diner. Many cooks spread out the egg too thin - so that it cooks quickly, I suppose - and the folded-up result is too dry. Others load it up with so much stuff that it's not spread out *enough*, and is too heavy and wet.

          I've heard of people adding milk and such to the egg, but all I do is whip up the eggs just before they hit the griddle. Next I spread out the egg slightly to make sure it cooks through without me having to overcook it. Then I put on some cheese, rosemary, adobo and whatever other fillings strike my fancy, fold it in half, and within thirty seconds or so I flip it. In another, oh, thirty seconds or so it starts to puff up and that's when it's done. The result is perhaps a bit more browned than most people like it, but I think it's better than what you can get at most diners.


            • Total Posts: 653
            • Joined: 8/27/2001
            • Location: Evanston, IL
            RE: Omelettes Wed, 05/18/05 11:37 AM (permalink)
            I prefer omelettes that are tasty. Whether or not they are folded makes no difference to me.

              • Total Posts: 1609
              • Joined: 2/6/2005
              • Location: jacksonville, FL
              RE: Omelettes Wed, 05/18/05 3:37 PM (permalink)
              I always though omelettes were folded, quiche and friata (sp) are open faced. Personally I prefer omelettes, generally stuffed with peppers, onions, sausage and dripping with cheese. Add a couple sides of bacon some grits and hash browns and ...... BBL gone to waffle house..
                Michael Hoffman

                • Total Posts: 17815
                • Joined: 7/1/2000
                • Location: Gahanna, OH
                RE: Omelettes Wed, 05/18/05 3:45 PM (permalink)
                Grits and hash browns? Seems like overkill to me. And I just got back from Waffle House, where I had four poached eggs on whole wheat toast, with hash browns, scattered, smothered, peppered and topped.

                  • Total Posts: 1609
                  • Joined: 2/6/2005
                  • Location: jacksonville, FL
                  RE: Omelettes Wed, 05/18/05 4:13 PM (permalink)
                  Waffle House is about the only place I get grits (not the same as G.R.I.T.S.)they're almost as good as my own.

                    • Total Posts: 2413
                    • Joined: 7/15/2003
                    • Location: Newberry, FL
                    RE: Omelettes Wed, 05/18/05 4:32 PM (permalink)
                    Folded, bell peppers, mushrooms, onions, tomatoes, ham, cheese. I'd rather have one for dinner than breakfast.
                    P.S. Still lovin' the book!

                      • Total Posts: 1743
                      • Joined: 10/23/2000
                      • Location: Baltimore, MD
                      RE: Omelettes Wed, 05/18/05 8:15 PM (permalink)
                      Eggs are the one thing everyone cooks better themselves. You get them just the way you want them.
                        Ort. Carlton.

                        • Total Posts: 3589
                        • Joined: 4/9/2003
                        • Location: Athens, GA
                        RE: Omelettes Wed, 05/18/05 8:20 PM (permalink)
                        It really doesn't matter whether it's served open or closed, but an omelette sure is better if it has some livermush in it. Put some Texas Pete(R) on the side and a nice hot biscuit or two, and I'm ready to munch down contentedly.
                        Wishfully, Ort. in 30601-land, Where I Can Still Buy Livermush.

                          • Total Posts: 1609
                          • Joined: 2/6/2005
                          • Location: jacksonville, FL
                          RE: Omelettes Thu, 05/19/05 3:19 PM (permalink)
                          I thought livermush was like liverwurst but as much as I enjoy liverwurst I can't imagine it in an omelette..

                            • Total Posts: 1196
                            • Joined: 11/16/2003
                            RE: Omelettes Thu, 05/19/05 4:12 PM (permalink)
                            I’m a big eater and I can’t put as many items in my omelets as I want and still get it folded neatly, I think I would need a larger cooking surface. So I cheated and purchased one of those pans that is split down the middle and hinged. You can find them on ebay under omelets pans. I actually found an old one like we had when I was a kid, got if for buck! I cook them on medium and they puff up nicely.
                              Rex Allen

                              • Total Posts: 157
                              • Joined: 3/8/2003
                              • Location: San Diego, CA
                              RE: Omelettes Thu, 05/19/05 4:45 PM (permalink)
                              This morning I had a closed omelet, stuffed with cream cheese and fresh chives, a little garlic. With fresh fried Yukon Gold potato's. Yummmmmmmmm Rex in very expensive San Diego.

                                • Total Posts: 468
                                • Joined: 12/5/2004
                                • Location: dfhbgmhmy, MN
                                RE: Omelettes Thu, 05/19/05 6:46 PM (permalink)
                                Makes me no difference. Just serve 'em up.

                                  • Total Posts: 1609
                                  • Joined: 2/6/2005
                                  • Location: jacksonville, FL
                                  RE: Omelettes Fri, 05/20/05 4:25 PM (permalink)
                                  Eggs were a must eat in the chow hall, its difficult for even an airforce mess sergeant to mess up fresh eggs
                                    chef joe

                                    • Total Posts: 57
                                    • Joined: 8/30/2004
                                    • Location: bradenton, FL
                                    RE: Omelettes Sat, 05/21/05 10:06 PM (permalink)
                                    Here's one for you to try, if you'd care to. Whip 3 jumbo eggs with a fork - no whisk, add a little ice water or ice cold milk for the fluff, pich of salt and white pepper. A little butter in the pan and saute 6 fresh orange segments with two Tbsps., orange marmalade, flame the pan with some Grand Marnier, pour in the eggs, let set briefly, give it the flip, remove from heat but leave in the pan, add a big smear of Marscapone Cheese, fold it over and top with several slices of paper thin Prosciutto - pile it on, don't layer it, you want the Prosciutto to stand up high, place under the broiler for a minute or so, until the Prosciutto starts to brown and curl, put it on a plate and dig in. Won an award with this one, think you'll enjoy it. Thanks - Chef Joe!
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