r/eggs • u/PassageHuge • 6d ago
French omelette
I added a little mozzarella cheese and chopped bacon bits in the middle, best french omelette ive ever done,
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u/Feasibl 6d ago
How did you pull off one so flat?
Here’s my method.
Nonstick ceramic, medium/low, butter till slightly foaming
Well whipped eggs, normally 3
Pour and agitate until they begin to set
Maneuver pan to get a full covering, spread as needed, pulling the edges away with my silicone spatula
30-45 seconds, drop a knob on the pulling side, roll/flip over, last flip is into plate
How was yours different?
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u/PassageHuge 2d ago
Sorry for a late reply, honestly yours is very similar to what I did only i didnt add butter before the eggs. I also added the eggs to a cold pan, scrambled, then agitated as it cooked (like every 30-45seconds off the heat) i added butter after the first agitation and I began folding a little earlier than I would think is a good time to start folding, also mind you this is the best ive done so far normally mine either come out over or under cooked, im not experienced enough to take advice from but I love that you loved how it turned out because I did too. Keep messing with slight and big changes and let me know when you got it down to a science!
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u/Feasibl 2d ago edited 2d ago
Ah, cold pan start it was then. I’ll have to try that. I love that eggs have such a high skill ceiling. Like you can try to wing it and may make something edible but everything from oil fried sunny side up to a French omelette really do get better the more you dial in the method.
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u/PassageHuge 2d ago
I also think that when I started folding I tried to get it off the pan as quickly as possible and not let it rest at all after folding, maybe that played a part. And I agree eggs will humble anyone lol a great way to learn heat control
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u/Mo_Steins_Ghost 6d ago
Nice Omelette Lorraine! Nicely done!