How the FUCK do I get my omelettes to turn out like this?

Thats wrong.

High heat.
Roll the pan like making a crepe.
Never stir.
French omelet takes seconds to prepare.

How high should the heat be with this method?

>How the FUCK do I get my omelettes to turn out like this?
Practice, dude.

The hardest part is finding the right heat setting for your stove. You want the pan to be hot enough that it cooks the eggs rapidly, but not so hot that you brown the eggs as a result.

A non-stick pan helps.

Look up some of the French omellete vids on jootube and just practice.

Nah, you'd be right if the final product were 3/8 of an inch thick.

Drop to the bin store
youtu.be/KFP5mmPZe_c?t=496

>Roll the pan like making a crepe.
>Never stir.
This won't work. You first make scrambled eggs then you swirl the pan so that any unset egg will flow toward the bottom of the pan.

You have to get your honking technique just right

I dont even know what that means.
A 3/8" thick omelet(before rolling) is very thick.
If your omelet is that thick then you are using entirely too many eggs for a single serving.

fuck you, stubborn piece of shit
youtube.com/watch?v=8EzjcpCIaiw

Look at the butter.
Note how the first time it sizzles immediately and starts to brown shortly
Note how the second time it melts instantly but doesn't sizzle quite so much and doesn't brown at all

You can do this over extremely high heat, you just have to move quickly.

If you want a 90s omelet, you have to stir the egg. If you want absolutely perfect presentation (completely undisturbed egg), you have to use low heat and a lid.

I just choose to stir the eggs.

Well you should tell the countless perfect french omelets ive made over the last twenty years that it wont work.

Mix your eggs...2 eggs.
Heat your butter over high heat.
When your butter stops bubbling add the eggs. Roll the pan as you would making a crepe.
Remove from heat.
Season.
Fill.
Roll.
Plate.

Have you never worked an omelet station?

These would have to be thin in a fairly wide pan. 15"? 16"?

Could I do that in a flat saucepan?

>Mix your eggs...2 eggs.
Everyone knows 3 eggs are necessary for a good omelet

>Have you never worked an omelet station?
yes.

>Everyone knows 3 eggs are necessary for a good omelet
Everyone knows one egg is enough.

I wouldn't ask you what you thought "good" meant.

>Everyone knows one egg is enough.
Eveyone knows eggs are cholesterol bombs, use a soy based egg substitute instead

Depends on the size of the omelet.

A 4-6"er could be done with a single extra large egg.

Don't make me explain that to you.

What??? Standard 10" skillet
Too many for 10" skillet
No...not well anyway. Need the sloped edge to roll the omelet out and onto the plate.

No, 3 eggs are necessary for the most tender omelet. This is well known from experience and codified by culinary schools.

Everyone knows soy makes you gay, use a peach slice and mashed potatoes instead

>yes
No...Golden Corral doesn't count.

The 80's called....
They want their misinformed meme back.

There was a theme going and you ruined it.

Good job.

Is that what the cooks at denny's say?

Nonsense

underrated

Why would you want to? Looks like a banana-yellow turd.

I'm going to need to see visual proof of you rolling a 3 egg omelet in a 10" pan on high heat without browning the bottom, or leaving the top/inside completely raw.

Care to posit a guess as to anything but thickness as compared to a standard sized pan?

>10" pan on high hea
He can't even control heat! LOL.

thats a fried egg roll not an omlette.

Heat control's one thing. Setting eggs with a heat source underneath the eggs is another. I can't see an unbrowned 3 egg omelet in a 10" pan being possible without stirring the eggs, or changing the direction of the heat source.

It doesn't really matter one way or another - I'm going to keep making mine on full blast and serving breakfast for five in under 10 mins.

>I can't see
youtube.com/watch?v=s10etP1p2bU

He stirs the eggs both times.

So, you're just full of shit, or you don't know how to make crepes.

Well, I tried it and fucked it up.
It's 3:50 AM so I'll just make oven some frozen pizza and try again tomorrow.

You are obviously inexperienced.
First...i said 2 eggs.
Secondly... you do roll with the inside wet. The heat carries over.

If you wait until an omelet is fully set before removing from the pan it is overcooked before it hits the table.

I don't need to provide proof.
This isnt some incredible claim.
Its the way well made omelets are prepared thousands if not millions of times a day every day.

It would be easier to take you seriously if you could spell omelet. And omelets are fried fucktard...thats what all the butter is for.

You claimed you could do this without stirring the eggs in the pan. Either you're browning the outside, or serving completely raw egg inside - not the moist, slightly congealed goodness of a well-made omelet - raw egg the texture of a porn-load if you're lucky.

I did this for a living for five years. I didn't have time to melt the butter and take everything off the heat for my willpower to finish cooking the eggs. 90 seconds for two eggs, 105 for three or I had to do everything nobody else in the kitchen wanted to do.

>didn't have time
Who knew denny's was so busy.

If the chef were still alive, I'm sure he'd have a bag of onions and a dull butterknife delivered to your door.

Seeing as he's not, maybe his ghost will have a better chance of guessing your address.

>Either you're browning the outside, or serving completely raw egg inside
it doesn't stop cooking just because you remove it from the heat source. you do it right, the inside isn't raw

Yeah, sounds about right. Don't worry. It's a deceptively simple technique. It takes most people more than a few tries to get it mostly right. After dozens of attempts you can usually get it close to textbook almost every time. Upside is you can eat the failures until you make one for someone else. Enjoy the omelette autism IIT. This is one of those dishes that everybody has a fucking opinion on.

That was a good video.

How long is this carry over taking though. I'm genuinely curious. I'll be honest, part of it's PTSD from having to do entire bags of onions with the wrong tools after my shift/during prep because my plates didn't hit service on time.

Alright you faggots. I'll drop some literature. Since most of you are claiming experience which is shit on an anonymous image board.
Herold mcgee On Food and Cooking.

Michael ruhlmans - Egg

Michael English - Egg

gastronomique

this is for omelettes, not fried egg, user.
Do not attempt to derail

...

Any of you fags want the CIA cookbook version of a french omelette. I'd have to snap it with my phone.

Ain't nobody got time for that

A single paragraph??
no book learnin' needed at the waffle house.

You're in highschool. You haven't worked a day in your life, and once you're done with post-secondary, the fear will set in that you may actually never be able to work a day in your life.

On the plus side, I'm sure your omelettes could prove some sort of disability.

watch and learn:

youtube.com/watch?v=4RoLavF2ZLU

based Julia doesn't get her omelette out as smooth as your pic, but her basic mechanics are sound. If you practice what she teaches in the above vidya, and focus specifically how tilting the pan affects the outcome, you should be able to turn out good omelettes.

One paragraph too many and you get uptight. do you hate words and books that much?

65 replies and chef john hasn't been posted yet, I'm ashamed of you Veeky Forums.

youtube.com/watch?v=qXPhVYpQLPA

>90 seconds
I'm sorry...90 seconds to prepare a 2-egg omelet? Only if you ran out of eggs and had to go to the walk-in.

Not as much as you're going to by you're third run at college. You'll be begging to cook someone eggs in return for some money for food of your own, but your cries will fall upon deaf ears.

>You'll be begging to cook someone eggs in return for some money
Well i can tell you are talking from experience, I better listen up or I might end up as a flatop cowboy too.

90s from when the order came in, regardless of how busy I was.

Considering it was my first job, for that first month, that 90s seemed pretty tight.

I was paid pretty well - an abuse premium, the chef called it... no wonder the bastard had a heart attack on the line.

Don't let the kurd settle and shake the pan really hard

sleep snug starchy bear

easy on the enter key.

You might as well try to find a pimp now. Tomorrow might be too late.

More insight from experience?
Is your fellatio technique better than your omelletes?

He would be fired or never hired if it took that long to plate an omelette in a restaurant.

What's the problem, son?

Are you not fond of haikus?

You could cook me eggs.

Paid for the last year of my BASc PEng and my first new car.

>heart attack

Thats called cocaine

The issue is yours.
For although I have cooked eggs.
You must eat them ALL.

this is some reddit bullshit.

>4 a.m. and looking at how-to videos for french omlettes
If I told my younger self about this kind of enthralling shit he'd probably think I'm joking.

And alcohol, and cigarettes, and constant fucking screaming in French... Dude was a chef.

I stuck around long enough to give my statement and to fix up my station, but I didn't want to end up like him.

Is your younger self cute?

>didn't want to end up like him
H
heart attacks are not contagious

No, but that lifestyle is. You live to work, medicate and stress during the brief periods away, and it breaks you down.

Now I work at an engineering firm, and despite the higher stakes, this is like a coma full of sweet dreams compared to that kitchen.

No one gives two fucks about your personal life...especially since you cant make an omelette

You're right. I used my last six eggs this morning. Tomorrow, we'll have a race around the world, and then we'll make omelettes.

I use 4 eggs every time faggots

impossible

Practice.

This isn't the user you're arguing with, but a vid of you doing it would really help me to copy the technique, if you have the time.

...

iHop cheats and throws panckae/waffle mix into their omelette eggs.

...

omurice is hard.

you have to make the eggs like meme ramsay style. yet at the last second you have to let a skin cook. so you have structure from the skin on the out side and creamy curds inside.