new technique omelets - JP Fitness Forums

RobLL · 09-05-2006, 01:51 PM

Doing omelets on an electric stove is a little difficult, in addition to the difficulty of getting cheese or jam to heat up/melt when you add it to the top of an omelet which already is not quite done, and cold. So

French masse in scene (sp), these only take a minute or two, so have everything right in front of you, and ready to go. You can do three of them in 5-6 minutes, less if the heat is on higher.

Use a non-stick saute 10" pan, sloped sides. heat of medhigh (dimension is all over)

Add butter, melt, wait for it to just start to brown

Add two lightly beaten eggs (no more, make more omelets if you want more)
tip the pan back and forth, I use a silicon hi temp spatula, spilling uncooked egg to the sides, until it is mostly done except for the top

as soon as it is 'strong' enough, using as large a metal spatula as fits in the pan, flip the omelet

Add grated cheese, or sugar free jam to one side of a midline of the omelet

after 10-20 seconds fold half the omelet over the cheese/ jam side.

Lost Dog · 09-05-2006, 05:45 PM

I was with you until the jam part. Jam and eggs?

RobLL · 09-05-2006, 07:36 PM

fruit is classic French omelet ingredient, and jam works best because it doesn't weep so much moisture. And beings I almost always have breakfast meat and eggs it makes a good change once in a while.

BamaDave · 09-05-2006, 08:04 PM

I hate to break the news, but "jam" in French means pepperoni!

Lost Dog · 09-05-2006, 10:43 PM

Quote:

Originally Posted by BamaDave

I hate to break the news, but "jam" in French means pepperoni!

Dave, you made me spit food! Stop it.

RobLL, Are you sure you're not thinking of crepes?

RobLL · 09-05-2006, 11:13 PM

Actually I have made sweet omelets for years. I think I picked it up from Julia Child. I don't have her two volume any more, or I would look it up. It is not in her Mastering.., which only lists savory ones. Anyway they have always been a real hit, either for breakfast or dessert. And she say you can do them in 20 seconds, or at least she could! Rob

res jam, as french. My mother always asked for crescents at the bakery, and to the invariable and sometimes snooty response, croissant, she would snappily counter, "I'm English" (actually Canadian)

gobbla · 09-05-2006, 11:21 PM

drunk people tend to do things with a little more flare.

RacerBill · 09-06-2006, 08:10 AM

[quote=RobLL]French masse in scene (sp), [quote]

Ummm... I think you mean mise en place ("everything in its place")? Not that anyone really fusses over French phrases around here.

Silicone spatulas are awesome. Can't imagine cooking without them anymore.

I'm a huge Julia fan but I don't recall the jam thing. I'll look through my cookbooks tonight when I'm home and see if I can find something.

RobLL · 09-06-2006, 10:57 AM

- thanks for the correction, I didn't find it on a quick search yesterday, but it was in the Seattle PI food section today, and I was just bringing it over.

As an aside there are a variety of continiums with egg dishes, omelets-crepes- pancakes, and the uses and fillings of any of them are quite interchangable.

Even if you don't find it, now that you can get sugarless jam, try a sweet omelet. Its a great thing to have in the repertoire. Friends drop over at night, want an easy treat, the kids want a bed time snack. I would love to claim credit for inventing them, but could imagine the internet hulabaloo if I did!

We have on our property pie cherries, strawberries, blackberries, and raspberries, and after tracking down wholesale prices on Pomona sugarless pectin we eat a fair amound of our fruit in jam form.

Lost Dog · 09-06-2006, 11:06 AM

I'll consider it...

I suppose there are varying degrees between an omelette and a crepe. Not exactly a fine line.

BamaDave · 09-06-2006, 01:50 PM

Quote:

Originally Posted by RobLL

We have on our property pie cherries, strawberries, blackberries, and raspberries, and after tracking down wholesale prices on Pomona sugarless pectin we eat a fair amound of our fruit in jam form.

You guys in the Pacific Northwest can grow everything!

I'm trying to get my act together with some home fruit growing. I have several blueberry bushes, but I don't have them sited in enough sun to fruit well. My fig tree has been cranking out some figs in reasonable numbers for the first time this year. Fresh figs are a nice treat!

We have wild blackberries everywhere in my area, but I'm really tired of the war wounds associated with picking them. I need to plant some thornless varieties.

I also have a Japanese Persimmon tree that I need to plant. Those are incredible!

I'm also planning a couple of trellises for muscadine grapes.

I just need to actually get this stuff done.

I would kill to be able to grow cherries, but they apparently do really poorly here. I want to grow stuff that I don't have to spray and tend to constantly.

RobLL · 09-06-2006, 02:31 PM

but we really would love to grow great tomatoes! I am just now collecting a few and they are much nicer than store ones (which I do not trash). Our nights are just too cold for great tomatoes, the growing season is short, and we don't get a whole lot of heat units. But we all are avid about trying. Peaches and apricots are another we do not have enough heat for. But plums and blueberries do great.

When I lived in Long Beach CA I was out to sea too much to be a gardener, but would have loved to learn to garden in a different climate.

I'm with you on "I want to grow stuff that I don't have to spray and tend to constantly."