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Omelette theory

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Guineafowl21

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What I thought of as an omelette, is apparently a ‘country-style’ version, briefly:
- Fairly hot pan with butter
- Lightly whisked eggs in. From time to time, push ruffles in from the edge
- Fold over and leave till required done-ness.
The result is quite a firm and spongy thing, slightly browned on the outside.

Then I saw this, and tried the authentic French one (which this chap* clearly prefers!):

A very different beast, not browned at all, much more tender and creamy, and, I have to agree, much nicer. Especially with a pinch of MSG in the egg mix ;) If the fork scratching on the non-stick pan gives you the shivers, I’m sure a plastic fork or silicone whisk would do just as well.


*Once worked as Charles de Gaulle’s personal chef.
 
The Roux brothers couldn't agree on whether omelettes should be browned or not - in top class cuisine they shouldn't colour at all, but I prefer them browned. But then, I like fried eggs frilly edged so maybe I'm just a Philistine.

Egg: A Culinary Exploration of the World's Most Versatile Ingredient - Michael Ruhlman: 9781909342859 - AbeBooks

For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it s how anything could be accomplished in the kitchen without the magic of the common egg. Ruhlman starts with perfect poached and scrambled eggs, and builds up to brioche and Italian...
www.abebooks.co.uk

is interesting.
 
The age old test for commis on trial or being interviewed. :cry: Cook it how you want, but soft and fluffy requires skill. The fold and burst style is also fun.
 
I like Jacques Pepin’s style - no shouting or overdramatisation, just the almost casual skill of the expert.

The browning makes a nice flavour, but heating the albumin to that temp toughens it, apparently. That does seem to be the case when you compare the two styles.

One way round that is to make a soft, unbrowned omelette, then drizzle with beurre noisette. Just make it in the pan after you’ve flopped the omelette out. Oh, and do try adding the MSG (on Amazon for about £4/lb.) - I think the initial fear of it has faded. Also works like magic in egg-fried rice and fried chicken.
 
Agree about MSG. Secret ingredient in many restaurants that are not Asian. Needs judicious use though.

If you really like egg cooking, it's worth having a go at the gently folded Japanese omelette, made in a special rectangular pan with chopsticks. We were taught how to do it in Kyoto on a cookery course and it's a good party trick.
 
AJB Temple said:
Agree about MSG. Secret ingredient in many restaurants that are not Asian. Needs judicious use though.

If you really like egg cooking, it's worth having a go at the gently folded Japanese omelette, made in a special rectangular pan with chopsticks. We were taught how to do it in Kyoto on a cookery course and it's a good party trick.
Click to expand...
I DO like egg cooking! Will try it.

That tip about cracking eggs on a flat surface, to avoid bits of shell and breaking the yolk, also seems to work.
 
I've seen pro pastry chefs with an egg in each hand tap them together and break into a bowl two at a time, super fast. Can't do it myself without egg going everywhere. Personally find the flat surface works OK but sometimes breaks the shell but not the membrane. Hence I use the heel of a chefs knife. Clean break, especially if you want to separate the yolks off.
 
AJB Temple said:
I've seen pro pastry chefs with an egg in each hand tap them together and break into a bowl two at a time, super fast. Can't do it myself without egg going everywhere. Personally find the flat surface works OK but sometimes breaks the shell but not the membrane. Hence I use the heel of a chefs knife. Clean break, especially if you want to separate the yolks off.
Click to expand...
Yes that’s how I do it, and if a little bit drops in the best thing to remove it with is a larger bit of eggshell.
Browned a bit for me, but yes @Phil Pascoe a fried egg with a skirt is a Huge nono for me, as is uncooked snot!
Me, I’m really difficult to please, but the Americans with “over easy” do seem to get it just right most of the time, and of course what we call streaky bacon is a normal here, much prefer the taste of streaky.
 
No-one has mentioned the eggs. Not all eggs are the same ! We keep chickens and when, rarely, we dont have enough eggs and have to buy some, the difference is awful. Better still are goose eggs, they have a higher proportion of yolk to white. Sadly I no longer have space for geese and I really miss them.
 
AJB Temple said:
Agree about MSG. Secret ingredient in many restaurants that are not Asian. Needs judicious use though.

If you really like egg cooking, it's worth having a go at the gently folded Japanese omelette, made in a special rectangular pan with chopsticks. We were taught how to do it in Kyoto on a cookery course and it's a good party trick.
Click to expand...
I had a go at one - very nice, and quite fun to make. I cheated and used a silicone spatula. Also, no dashi, so substituted with soy sauce and MSG.

What I made wasn’t particularly regular in section, but rolling it up in foil to rest seemed to correct that. Will order it next time I go to a sushi place.

Wife is Chinese, so we tend to go for dim sum rather than sushi. I’ve always found the rice-seaweed rolls rather dry, so I get choked like a horse. Resolved by swigs of Asahi beer, but still, reduces the appeal for me. Probably not going to the right places.
 
Well done for trying it. I like making them. You get the knack after a while and do them quite quickly.
 
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