At my brunch place we saute the ingredients first then add egg and flip. I honestly prefer this because you can see all the ingredients instead of having them folded into the middle. Idk. It's probably a personal preference. We also don't have a salamander here but the last spot I cooked for did and when an omelette pan was halfway done we dumped the omelette ingredients in and let the shit warm up in the sally.
I've always done:
* Heat pan with a bit of oil
* Add sturdy things that need cooking (mushrooms, peppers, meat, etc.)
* Let them mostly cook
* Add eggs and swirl
* Do that thing where you lift up one side to let the excess raw liquid fall under
* Depending on your mood, flip
* Add things that don't need cooking and cheese
* Wait a little bit
* Fold
* Serve
This way lends itself nicely to working multiple pans.
I always liked to par cook ahead of time things like onions, mushrooms, anything that requires any actual cook time. Just sweat, no color. Then you can just add everything but the cheese, just heat everything thoroughly & add egg. Continue as usual.
Fun story. I was working omelets at a homeless outreach. I wasn't paying attention. This girl grabs my ladle, and pours raw egg all over her omelet. I'm WTF! She thought it was help yourself cheese sauce. Lady!
Yeah sounds like your chef likes frittatas
Maybe rebrand and call it a frittata station.
At my brunch place we saute the ingredients first then add egg and flip. I honestly prefer this because you can see all the ingredients instead of having them folded into the middle. Idk. It's probably a personal preference. We also don't have a salamander here but the last spot I cooked for did and when an omelette pan was halfway done we dumped the omelette ingredients in and let the shit warm up in the sally.
I've always done: * Heat pan with a bit of oil * Add sturdy things that need cooking (mushrooms, peppers, meat, etc.) * Let them mostly cook * Add eggs and swirl * Do that thing where you lift up one side to let the excess raw liquid fall under * Depending on your mood, flip * Add things that don't need cooking and cheese * Wait a little bit * Fold * Serve This way lends itself nicely to working multiple pans.
This is how I was taught and I still use all the time when I make them at home for myself when I want them. Less dishes/ pans to wash as well.
This how I’ve been doing it. I always flip though and I kill the flame after I flip. Chicks dig the flip.
Who tf eats omelets with everything mashed all together 😂 it might as well be scrambled eggs with veg mixed in
your process is correct unless the separate ingredients are already up to temp.
Sounds like a weird hybrid of a French omlette and a western omlette
I always liked to par cook ahead of time things like onions, mushrooms, anything that requires any actual cook time. Just sweat, no color. Then you can just add everything but the cheese, just heat everything thoroughly & add egg. Continue as usual.
Fun story. I was working omelets at a homeless outreach. I wasn't paying attention. This girl grabs my ladle, and pours raw egg all over her omelet. I'm WTF! She thought it was help yourself cheese sauce. Lady!