The great debate: should an omelette be cooked on both sides and then wrapped around filling...

The great debate: should an omelette be cooked on both sides and then wrapped around filling, or the filling dropped onto the wet side which is then folded?

>cooked on both sides and then wrapped around filling
wtf

The two main methods I was aware of were:
add the fillings to the pan first, then pour in eggs around them, cook both sides
and the second one you mentioned.

who the fuck fully cooks the eggs on both sides before adding filling

Dropped then folded, there is no debate.

>add the fillings to the pan first, then pour in eggs around them, cook both sides

That's a fritatta.

>>who the fuck fully cooks the eggs on both sides before adding filling
People who suck at cooking.

Turn off the heat, then flip, then add the filling.
If you don't flip it, it's just a weird scrambled egg patty.

Jacques Pepin says you should stuff it after you cook it a bit

I'm a breakfast cook and the only reason I will flip my eggs is if I got too much colour on the one side and i want to hide that shit.

I've always just mixed all the ingredients in one bowl then added it all together into the hot pan (and flipping so both sides are cooked).

I continuously fold the wet egg around the filling into a scramble

who actually enjoys a fully cooked egg? it's just a binder to hold your filling together

Your question really revolves around the difference between an American "omelette" as found at every Greek greasy spoon and a proper omellete. Matter of preference really. I prefer my curd creamy, and thus the proper French omelette. OTH, a "Denver" or "Western" style greasy spoon omelette is great for a hangover. And then there's the "Southern" omelette, smothered in sausage gravy, which is sure to trigger the obsession of our malnourished Yuropoor friends.

Folded and then flipped though. I feel like you guys didn't mention the flip.

I live in the South and am completely unaware of this "Southern" omelette you speak of. I mostly see ham and cheese.

How would you know? It's on the side you can't see!

Denver omelet is specific to the fill. Never heard anyone call something a Western omelet, but maybe that's the style I've always heard referred to as country omelet.

Might just be a MI/MI expat thing. Behold your coronary...
Could be. Here in IL/IN/MI "Denver" usually denotes ham, green pepper, onions and cheddar cheese, and is sometimes also called 'Western' though mostly the "Western" contains ham, bacon, green peppers, onions, shrooms, cheddar cheese and occasionally hash browns. The "Southern" is usually some combo of the above, often with hash browns and always with white sausage gravy.

huh
I always thought it funny, naming an omelet based on what filling is going into it, but why not I guess. Out here, country omelet is about the technique in making it as far as I know. A little bit of browning, folded, not rolled. Maybe it's supposed to be about specific filling too, but I haven't had anyone tell me that.
Maybe I should work on getting an Arizona omelet some recognition.

>cooking an omelette on both sides
If you do this you are literally a subhuman.
There is no debate.

>AZ omelette
Sounds like a fantastic idea. The trick would be making it unique to AZ and not a Mexican/Tex-Mex knock off, though there will inevitably be an over lap. Off the top of the head: cactus & cheese filling and a fiery salsa. Dry, hot & savory.

Julia Child and Jaque both say dropped onto wet and folded.

That's the end of that debate OP.

/thread

Julia Child's a shrill hack

...

what the fuck? Who flips the omelet and who the FUCK wraps the egg around the toppings?
The only proper way to do it
>heat up oil or butter in pan
>put in veggies
>saute
>>if you're putting meat (ham, deli meats etc) put in now
>pour egg over toppings
>medium heat
>Let cook so the bottom of the egg is not runny but the top is
>Slather top in as much cheese as possible
>Fold in half
>Perfect omelet, toppings cooked in, cheese in the middle

> omelette pan, hot
> fat in
> beaten eggs in
> rapidly stir with chopsticks (or fork if you insist on ruining your pan or have lackeys and or unlimited resources) and jerk pan until creamy curd
>add shallot, ham, Gruyere/Swiss cheese, or minced chives, same cheese, or shallot, blanched drained and minced spinach and same cheese; s&p
>jerk pan towards you, jerk pan away, jerk towards again
>tilt pan, invert on plate
Wa-la.