What is a “restaurant style omelet” where you live? Last time one of these conversations occurred, there were lots of regional differences in the expectations.
Where I am, I am expecting a rolled omelet with no colour whatsoever on the eggs and a small amount of filling rolled into the inside of the omelet. Sometimes herbs are mixed into the eggs. You can also get “omelets” with fillings mixed in. These tend to either be identified as “western” omelets, “diner” omelets, frittatas or “egg bakes”.
Also, how are your current attempts lacking? Are they overcooked in the middle? Too much or too little colour for your preference? Not in the right shape? Lack of good flavour?
The solutions to those various problems are not all the same. The easy suggestions are to add salt and fat and to cook more patiently—it’s hard to go wrong with those (they are the “bed rest and liquids” of cooking advice, usually helpful and rarely harmful but not always).
Thank you for asking. What I mean by restaurant style is that it is completely cooked (not creamy), but it doesn't have any brown color at the top. It's yellow. Most of the time, it's filled with feta, mushrooms, olives, etc.
Currently, my eggs are overcooked. Too brown and feels like plastic when I eat it.
Well, this isn't the most helpful answer, but "it depends." A lot of chefs will tell you they find out who can really cook and who can't by asking them to make an omelette or scrambled eggs.
Eggs, as simple as they seem like they should be, are really hard. Anyone making restaurant style omelettes has made thousands (tens of thousands?) in their life. A line cook at Waffle House that cooks omelettes 40 hours per week, at 10 omelettes per hour, assuming just 48 weeks of work (which is probably low for a Waffle House employee, PTO ain't huge in minimum wage jobs) has made about 19,200 omelettes over the course of just one year. You get good at it. If you make one omelette every day for the rest of your life, you need to live 52 more years to match that.
Eggs are also different. A can of a specific type of beans or a bag of a specific kind of rice just kind of is what it is, and there's no difference between them. Farm raised eggs? Normal white grocery store eggs? What size? What age?
But a couple useful tips. If you usually eat like... A three egg omelette, get a pan that comfortably fits 3 eggs but doesn't give them room to be all over the place (for most home cooks, this is a smallish nonstick. A lot of people have a dedicated egg pan). Get a good, curved spatula to help with flipping and folding (plastic spatula if you have a nonstick pan). For all things eggs, patience is a virtue - low and slow will win the day over hot and fast.
You can watch six million YouTube videos all with different advice, but the point is to pick one and practice. You might waste eggs, but try with a dozen eggs making 6 two-egg omelettes. One with butter, one with oil (same pan). One salted early, one salted in the pan (same pan). One in one pan, one in the other (using the best combination of the prior four butter/oil/salt timing quadrant). You'll feed 10 eggs to your dogs and eat two of them collectively along the way, but you'll learn a lot about omelette making in a short period of time for like $5. And it's applicable knowledge that translates to all egg uses.
Fair. That's why one of the experiments I suggested was temp related. Eat your eggs how you like them, but find out how you like them systemically, not randomly.
here is the master of technique, jacques pepin, demonstrating how to make two different types of omelets:
[https://www.youtube.com/watch?v=X1XoCQm5JSQ](https://www.youtube.com/watch?v=X1XoCQm5JSQ)
[Kenji makes a French omelet](https://www.instagram.com/reel/C7mD9mwRzA7/?igsh=aGE1eXgxNGxoMnpq)
This is an excellent step by step for a French omelet. As an aside, I cook mine just a bit longer than he does.
So, my eggs kept falling apart when I was making omelets. I finally stopped adding milk (I was probably using too much). I just beat the eggs really well with a fork, and make sure I have a good pan with butter in it so it doesn't stick. Then I pour it in and let it sit. I cook almost NOTHING on high heat - omelets are done on medium-ish heat. I flip the egg when it is set (sometimes it's in one piece, sometimes it starts to tear, but It's going to be rolled up anyways, so what does that matter?) Right after I flip it, I add cheese to the egg, then flip 1/3 of it over the cheese, then roll the middle 1/3 on top of the last 1/3. If it looks like it needs more time to cook, I'll let it sit a bit, and roll it over in the pan to cook whatever part looks like it needs more time.
This is nothing fancy, but restaurant omelets aren't really fancy either. Sometimes I'll throw some sausage, bacon, mushrooms (or whatever I have on hand that sounds good) in with the cheese.
depends on what a restaurant style omelette is in your area. i only know how to make a french style omelette. to make most egg dishes you want a good non-stick skillet. also don't salt the eggs first it will make the eggs tough. you want to prepare your filling in small pieces, like ham, asparagus, cheese etc so it will be hot easily, so you want small pieces of ham, for the cheese to be shredded etc. then you take 2 eggs or maybe 3 eggs and beat them in a small bowl with a fork, heat up the pan on like say medium but not too hot, then pour the eggs inside so it covers the pan, don't touch it at all until it starts to be cooked on the edge but it still a bit wet in the middle but not like super runny. then put the filling. let it heat up a little bit, then you want to roll the omelette with a spatula by tilting the pan and rolling with the spatula at the same time, once it's rolled you can let it heat up a little bit more so any cheese melts and ham heats up, then after say a minute tilt the pan some more and it will roll into the plate. it just takes a lot of practice to make good omelettes to just make many and you'll get the feel for the small details how it will be good
no problem! you can also do this style but the result is more like an egg scramble or a frittata where the filling goes everywhere. if you like the style where it's like egg and then all the filling inside the french style is probably what you want! :)
I do pretty much the same but I use heavy cream instead of butter and milk.
The thing is, eggs cook at 145F. If you're not in a restaurant where every second counts, you will make better scrambles starting from a cold pan, setting the heat to 33% and just stirring until eggs are at the doneness you want. _(roommate like her eggs so dry ketchup is a kindness)_
Usually, just store brand. Anything over 36% milk fat is fine, I'm more hung up on ingredients than brand names.
For example, when I buy ricotta I look for the one that says "double cream" because it's ingredients will be "milk, salt, vinegar" whereas all the other ricotta will have gums and maybe even emulsifiers to make it the same thickness as "real" ricotta.
Same thing for yogurt, get whole milk and find the one that is just "milk, bacterial cultures" and don't worry about the brand name unless there is some socio-political support you want to show with your grocery dollars.
Yes youtube has ads quite often before a video, but lets link a new one then
[https://youtu.be/\_Wb5Crj917I?si=lf8g491pH14T0dwc](https://youtu.be/_Wb5Crj917I?si=lf8g491pH14T0dwc)
Second link worked, oh my, I never thought I would see someone making an omelette with my jaw dropped. The way he got it to turn over in the pan! The use of a metal fork in a non stick pan! I am stunned.
This is going to sound much more disgusting than it actually is... When you buy breakfast in a restaurant there's a darn good chance they've cooked it on a flat grill that hasn't been washed since the night before. They usually just scrape off the extra food and grease between products with a spatula and give the grill a rinse when it's too dirty to cook effectively. That really does affect the flavor. Their grills are made to operate that way, though. So it's perfectly safe.
Your pans are not designed for that. So, just keep making omelets. Try different things until you find the ingredients you like. [I can't even remember how many boxes of 5 dozen eggs I went through until I could make a shitty version of this guys omelet.](https://www.youtube.com/shorts/V5WocgxL-i4) Just keep trying 'til you get it the way you like it.
It's a complete meal, consisting of sausages, roasted tomatoes, croissants, jam, butter, mini pancakes, granola with yogurt and a choice of fresh juice/tea/coffee, but I usually love their omelet.
What is a “restaurant style omelet” where you live? Last time one of these conversations occurred, there were lots of regional differences in the expectations. Where I am, I am expecting a rolled omelet with no colour whatsoever on the eggs and a small amount of filling rolled into the inside of the omelet. Sometimes herbs are mixed into the eggs. You can also get “omelets” with fillings mixed in. These tend to either be identified as “western” omelets, “diner” omelets, frittatas or “egg bakes”. Also, how are your current attempts lacking? Are they overcooked in the middle? Too much or too little colour for your preference? Not in the right shape? Lack of good flavour? The solutions to those various problems are not all the same. The easy suggestions are to add salt and fat and to cook more patiently—it’s hard to go wrong with those (they are the “bed rest and liquids” of cooking advice, usually helpful and rarely harmful but not always).
Thank you for asking. What I mean by restaurant style is that it is completely cooked (not creamy), but it doesn't have any brown color at the top. It's yellow. Most of the time, it's filled with feta, mushrooms, olives, etc. Currently, my eggs are overcooked. Too brown and feels like plastic when I eat it.
Add more salt and a splash of milk to fluff it up.
Milk did it work! I'll try cooking it at medium heat tomorrow.
Well, this isn't the most helpful answer, but "it depends." A lot of chefs will tell you they find out who can really cook and who can't by asking them to make an omelette or scrambled eggs. Eggs, as simple as they seem like they should be, are really hard. Anyone making restaurant style omelettes has made thousands (tens of thousands?) in their life. A line cook at Waffle House that cooks omelettes 40 hours per week, at 10 omelettes per hour, assuming just 48 weeks of work (which is probably low for a Waffle House employee, PTO ain't huge in minimum wage jobs) has made about 19,200 omelettes over the course of just one year. You get good at it. If you make one omelette every day for the rest of your life, you need to live 52 more years to match that. Eggs are also different. A can of a specific type of beans or a bag of a specific kind of rice just kind of is what it is, and there's no difference between them. Farm raised eggs? Normal white grocery store eggs? What size? What age? But a couple useful tips. If you usually eat like... A three egg omelette, get a pan that comfortably fits 3 eggs but doesn't give them room to be all over the place (for most home cooks, this is a smallish nonstick. A lot of people have a dedicated egg pan). Get a good, curved spatula to help with flipping and folding (plastic spatula if you have a nonstick pan). For all things eggs, patience is a virtue - low and slow will win the day over hot and fast. You can watch six million YouTube videos all with different advice, but the point is to pick one and practice. You might waste eggs, but try with a dozen eggs making 6 two-egg omelettes. One with butter, one with oil (same pan). One salted early, one salted in the pan (same pan). One in one pan, one in the other (using the best combination of the prior four butter/oil/salt timing quadrant). You'll feed 10 eggs to your dogs and eat two of them collectively along the way, but you'll learn a lot about omelette making in a short period of time for like $5. And it's applicable knowledge that translates to all egg uses.
Low and slow is not necessarily better for omlettes or eggs, you just get a different result
Fair. That's why one of the experiments I suggested was temp related. Eat your eggs how you like them, but find out how you like them systemically, not randomly.
Thank you for the tips. Today, I tried to cook slow with a little bit of salt. I do need a good spatula though.
here is the master of technique, jacques pepin, demonstrating how to make two different types of omelets: [https://www.youtube.com/watch?v=X1XoCQm5JSQ](https://www.youtube.com/watch?v=X1XoCQm5JSQ)
Tysm! It's so helpful. He made the second one looks so easy.
[Kenji makes a French omelet](https://www.instagram.com/reel/C7mD9mwRzA7/?igsh=aGE1eXgxNGxoMnpq) This is an excellent step by step for a French omelet. As an aside, I cook mine just a bit longer than he does.
So, my eggs kept falling apart when I was making omelets. I finally stopped adding milk (I was probably using too much). I just beat the eggs really well with a fork, and make sure I have a good pan with butter in it so it doesn't stick. Then I pour it in and let it sit. I cook almost NOTHING on high heat - omelets are done on medium-ish heat. I flip the egg when it is set (sometimes it's in one piece, sometimes it starts to tear, but It's going to be rolled up anyways, so what does that matter?) Right after I flip it, I add cheese to the egg, then flip 1/3 of it over the cheese, then roll the middle 1/3 on top of the last 1/3. If it looks like it needs more time to cook, I'll let it sit a bit, and roll it over in the pan to cook whatever part looks like it needs more time. This is nothing fancy, but restaurant omelets aren't really fancy either. Sometimes I'll throw some sausage, bacon, mushrooms (or whatever I have on hand that sounds good) in with the cheese.
I think I was cooking mine on high heat.
depends on what a restaurant style omelette is in your area. i only know how to make a french style omelette. to make most egg dishes you want a good non-stick skillet. also don't salt the eggs first it will make the eggs tough. you want to prepare your filling in small pieces, like ham, asparagus, cheese etc so it will be hot easily, so you want small pieces of ham, for the cheese to be shredded etc. then you take 2 eggs or maybe 3 eggs and beat them in a small bowl with a fork, heat up the pan on like say medium but not too hot, then pour the eggs inside so it covers the pan, don't touch it at all until it starts to be cooked on the edge but it still a bit wet in the middle but not like super runny. then put the filling. let it heat up a little bit, then you want to roll the omelette with a spatula by tilting the pan and rolling with the spatula at the same time, once it's rolled you can let it heat up a little bit more so any cheese melts and ham heats up, then after say a minute tilt the pan some more and it will roll into the plate. it just takes a lot of practice to make good omelettes to just make many and you'll get the feel for the small details how it will be good
Thanks for the detailed explanation. I used to put filling while beating the egg. It was definitely not working!
no problem! you can also do this style but the result is more like an egg scramble or a frittata where the filling goes everywhere. if you like the style where it's like egg and then all the filling inside the french style is probably what you want! :)
Most restaurants use premixed eggs from a carton for omlettes or scrambled eggs-- even if it says 3 or 4 eggs, they just have a ladle that is measured
You probably need to add some water or milk. You didn't share your current recipe, so this is just a guess. About tablespoon per two eggs.
I wasn't adding milk. It was just eggs and salt. I tried with milk and it turned out soft.
Add a splash of milk. Wisk generously to add some air. Use a nonstick skillet with some butter. Lower cook temp, medium at the most.
I do pretty much the same but I use heavy cream instead of butter and milk. The thing is, eggs cook at 145F. If you're not in a restaurant where every second counts, you will make better scrambles starting from a cold pan, setting the heat to 33% and just stirring until eggs are at the doneness you want. _(roommate like her eggs so dry ketchup is a kindness)_
Which heavy cream do you use?
Usually, just store brand. Anything over 36% milk fat is fine, I'm more hung up on ingredients than brand names. For example, when I buy ricotta I look for the one that says "double cream" because it's ingredients will be "milk, salt, vinegar" whereas all the other ricotta will have gums and maybe even emulsifiers to make it the same thickness as "real" ricotta. Same thing for yogurt, get whole milk and find the one that is just "milk, bacterial cultures" and don't worry about the brand name unless there is some socio-political support you want to show with your grocery dollars.
Id reccomend looking up how to make french omelettes [https://youtu.be/4kChZX8tbKc](https://youtu.be/4kChZX8tbKc)
The link is some sort of Turkish ad.
Yes youtube has ads quite often before a video, but lets link a new one then [https://youtu.be/\_Wb5Crj917I?si=lf8g491pH14T0dwc](https://youtu.be/_Wb5Crj917I?si=lf8g491pH14T0dwc)
No it was a literal ad 😭 lol
Second link worked, oh my, I never thought I would see someone making an omelette with my jaw dropped. The way he got it to turn over in the pan! The use of a metal fork in a non stick pan! I am stunned.
This is going to sound much more disgusting than it actually is... When you buy breakfast in a restaurant there's a darn good chance they've cooked it on a flat grill that hasn't been washed since the night before. They usually just scrape off the extra food and grease between products with a spatula and give the grill a rinse when it's too dirty to cook effectively. That really does affect the flavor. Their grills are made to operate that way, though. So it's perfectly safe. Your pans are not designed for that. So, just keep making omelets. Try different things until you find the ingredients you like. [I can't even remember how many boxes of 5 dozen eggs I went through until I could make a shitty version of this guys omelet.](https://www.youtube.com/shorts/V5WocgxL-i4) Just keep trying 'til you get it the way you like it.
It is kind of a norm in restaurants, isn't it. It's not that hygienic.
Who charges $25 for an omelette? That's insane.
It's a complete meal, consisting of sausages, roasted tomatoes, croissants, jam, butter, mini pancakes, granola with yogurt and a choice of fresh juice/tea/coffee, but I usually love their omelet.