Nomen Nescio > wrote:

>Some people say scramble the eggs but I say different.

For either an omelet, or scrambled eggs, I do not
thorougly scramble the eggs; I puncture the yolks
and stir just once for two seconds.

Steve

Steve wrote on Sun, 21 Feb 2010 18:49:54 +0000 (UTC):

>> Some people say scramble the eggs but I say different.

> For either an omelet, or scrambled eggs, I do not
> thorougly scramble the eggs; I puncture the yolks
> and stir just once for two seconds.

I used to quite like omelets made on a griddle in University cafeterias.
I suppose the eggs could be called scrambled since they were cooked at a
high temperature, tho not browned much, and they were not soft like a
French omelet or Spanish Frittata (both of which I like.)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton > wrote:

> Steve wrote on Sun, 21 Feb 2010 18:49:54 +0000 (UTC):

>>> Some people say scramble the eggs but I say different.

>> For either an omelet, or scrambled eggs, I do not
>> thorougly scramble the eggs; I puncture the yolks
>> and stir just once for two seconds.

>I used to quite like omelets made on a griddle in University cafeterias.
>I suppose the eggs could be called scrambled since they were cooked at a
>high temperature, tho not browned much, and they were not soft like a
>French omelet or Spanish Frittata (both of which I like.)

I basically go in one of three directions: either the frittata
approach; American style-omelet; or American-style scambled eggs.
The salient difference being the first is never stirred, flipped
or folded once it's in the pan; the second is folded once; the
third is given a few flips.

Steve

On Sun, 21 Feb 2010 19:03:23 +0000 (UTC),
(Steve Pope) wrote:

> James Silverton > wrote:
>
> > Steve wrote on Sun, 21 Feb 2010 18:49:54 +0000 (UTC):
>
> >>> Some people say scramble the eggs but I say different.
>
> >> For either an omelet, or scrambled eggs, I do not
> >> thorougly scramble the eggs; I puncture the yolks
> >> and stir just once for two seconds.
>
> >I used to quite like omelets made on a griddle in University cafeterias.
> >I suppose the eggs could be called scrambled since they were cooked at a
> >high temperature, tho not browned much, and they were not soft like a
> >French omelet or Spanish Frittata (both of which I like.)
>
> I basically go in one of three directions: either the frittata
> approach; American style-omelet; or American-style scambled eggs.
> The salient difference being the first is never stirred, flipped
> or folded once it's in the pan; the second is folded once; the
> third is given a few flips.
>
My omelet is rolled, not folded and I keep the eggs moving until they
are almost set.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf > wrote:

>On Sun, 21 Feb 2010 19:03:23 +0000 (UTC),

>> I basically go in one of three directions: either the frittata
>> approach; American style-omelet; or American-style scambled eggs.
>> The salient difference being the first is never stirred, flipped
>> or folded once it's in the pan; the second is folded once; the
>> third is given a few flips.

>My omelet is rolled, not folded and I keep the eggs moving until they
>are almost set.

Interesting; I need to learn more about this rolling approach.

I as well like to keep the thing moving around in the pan, until
it's ready.

Steve

Steve Pope wrote:

>> My omelet is rolled, not folded and I keep the eggs moving until they
>> are almost set.
>
> Interesting; I need to learn more about this rolling approach.
>
> I as well like to keep the thing moving around in the pan, until
> it's ready.



I should not eat eggs because they don't sit well with me. I tested
positive for eggs in several allergy tests, but I really like them. I
like them poached, soft boiled, hard boiled, scrambled, coddled, over
easy and sunny side up. I do not like omelets.

Dave Smith wrote:

> I should not eat eggs because they don't sit well with me. I tested
> positive for eggs in several allergy tests, but I really like them. I
> like them poached, soft boiled, hard boiled, scrambled, coddled, over
> easy and sunny side up. I do not like omelets.


I don't think I ever found a way to cook eggs that I didn't like.

Last year in New Orleans, I had an omelet with Swiss cheese. While I am
not a fan of cheese and eggs, this omelet was wonderful.

The other day we got 6 dozen yard eggs from a family member. Dark
yellow yolks.... delicious! If I had the room here, I'd have a flock of
chickens of my own.

George L

On Sun, 21 Feb 2010 23:20:27 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> >On Sun, 21 Feb 2010 19:03:23 +0000 (UTC),
>
> >> I basically go in one of three directions: either the frittata
> >> approach; American style-omelet; or American-style scambled eggs.
> >> The salient difference being the first is never stirred, flipped
> >> or folded once it's in the pan; the second is folded once; the
> >> third is given a few flips.
>
> >My omelet is rolled, not folded and I keep the eggs moving until they
> >are almost set.
>
> Interesting; I need to learn more about this rolling approach.
>
> I as well like to keep the thing moving around in the pan, until
> it's ready.
>
Keep the omelet thin, put your filling on the fourth/third nearest the
handle, tip slightly with the handle high, use your spatula to nudge
it along. It should roll two or three times depending on filling. I
don't like a lot, just a sprinkle of cheese... maybe some mushrooms, a
slice of avocado, some chopped scallions - salsa. Actually that's too
much for me although do I make it for others.


--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Sun, 21 Feb 2010 19:03:23 +0000 (UTC),
> (Steve Pope) wrote:
>
>> James Silverton > wrote:
>>
>> > Steve wrote on Sun, 21 Feb 2010 18:49:54 +0000 (UTC):
>>
>> >>> Some people say scramble the eggs but I say different.
>>
>> >> For either an omelet, or scrambled eggs, I do not
>> >> thorougly scramble the eggs; I puncture the yolks
>> >> and stir just once for two seconds.
>>
>> >I used to quite like omelets made on a griddle in University cafeterias.
>> >I suppose the eggs could be called scrambled since they were cooked at a
>> >high temperature, tho not browned much, and they were not soft like a
>> >French omelet or Spanish Frittata (both of which I like.)
>>
>> I basically go in one of three directions: either the frittata
>> approach; American style-omelet; or American-style scambled eggs.
>> The salient difference being the first is never stirred, flipped
>> or folded once it's in the pan; the second is folded once; the
>> third is given a few flips.
>>
> My omelet is rolled, not folded and I keep the eggs moving until they
> are almost set.
>

IMHO eggs for omelets are beaten usually with milk or cream, then placed in
a hot pan with butter or oil. Folding is preferable in my house. I don't
roll eggs LOL

Jill

Jill wrote:

> I don't roll eggs LOL

http://www.whitehouseeastereggroll.com/

Bob

In article >, says...
>
> Dave Smith wrote:
>
> > I should not eat eggs because they don't sit well with me. I tested
> > positive for eggs in several allergy tests, but I really like them. I
> > like them poached, soft boiled, hard boiled, scrambled, coddled, over
> > easy and sunny side up. I do not like omelets.
>
>
> I don't think I ever found a way to cook eggs that I didn't like.
>
> Last year in New Orleans, I had an omelet with Swiss cheese. While I am
> not a fan of cheese and eggs, this omelet was wonderful.
>
> The other day we got 6 dozen yard eggs from a family member. Dark
> yellow yolks.... delicious! If I had the room here, I'd have a flock of
> chickens of my own.
>
> George L

Yes, the farm fresh eggs are wonderful. The barn we board at had a couple dozen
chickens and it was great to have the fresh eggs. So many funny shapes and
colors than you see in the stores. The Aracauna (sp?) chickens or "Easter"
Chickens are very cool. Smallish chickens but they lay tinted eggs of yellow,
pink, blue and green just like dyed Easter eggs

The other huge benefit of chickens at the farm is if allowed to roam the barns,
they eat all the maggots, no flys! Gotta' love 'em.

Scotty

--
Can I haz Cheezeburger?

James Silverton wrote:
>
> I used to quite like omelets made on a griddle in University cafeterias.

The thin folded style is also common in the military. It's one of
several styles of olmette that I like, but i don't have the big grill to
make this style for myself.

> I suppose the eggs could be called scrambled since they were cooked at a
> high temperature, tho not browned much, and they were not soft like a
> French omelet or Spanish Frittata (both of which I like.)

The puffy baked frittata style I do have the equipment for. Very
different from the thin folded star but I like both types. I like to
finish my frittata style omlettes in the oven after starting them in the
frying pan on the range.

Doug Freyburger wrote:
> James Silverton wrote:
>>
>> I used to quite like omelets made on a griddle in University
>> cafeterias.
>
> The thin folded style is also common in the military. It's one of
> several styles of olmette that I like, but i don't have the big
> grill
> to make this style for myself.
>
>> I suppose the eggs could be called scrambled since they were cooked
>> at a high temperature, tho not browned much, and they were not soft
>> like a French omelet or Spanish Frittata (both of which I like.)
>
> The puffy baked frittata style I do have the equipment for. Very
> different from the thin folded star but I like both types. I like
> to
> finish my frittata style omlettes in the oven after starting them in
> the frying pan on the range.

I essentially use the Julia Child style - up-end the frying pan and
essentially roll it off onto the plate. Works for me.

On Sun, 21 Feb 2010 23:20:27 +0000 (UTC), (Steve Pope)
wrote:

>>My omelet is rolled, not folded and I keep the eggs moving until they
>>are almost set.
>
>Interesting; I need to learn more about this rolling approach.

Oriental omelet pans are rectangular, and are designed for the omelet to be
rolled out.

>I as well like to keep the thing moving around in the pan, until
>it's ready.

For omelets, I let them sit, lifting the edges to let the liquid egg flow
underneath.

For scrambled eggs, I cook over *very* low heat, and whisk steadily until almost
done.

-- Larry

On Tue, 23 Feb 2010 22:32:24 -0500, pltrgyst >
wrote:

> Oriental omelet pans are rectangular, and are designed for the omelet to be
> rolled out.

You don't need a square pan for rolled omelets.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 24 Feb 2010 00:18:07 -0800, sf > wrote:

>On Tue, 23 Feb 2010 22:32:24 -0500, pltrgyst >
>wrote:
>
>> Oriental omelet pans are rectangular, and are designed for the omelet to be
>> rolled out.
>
>You don't need a square pan for rolled omelets.

Agreed, but they do make it easier, and increase the number of rolled layers.

-- Larry

On Wed, 24 Feb 2010 08:53:48 -0500, pltrgyst >
wrote:

> Agreed, but they do make it easier, and increase the number of rolled layers.

I don't necessarily agree with that. Maybe for beginners...

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 23 Feb 2010 22:32:24 -0500, pltrgyst wrote:

> On Sun, 21 Feb 2010 23:20:27 +0000 (UTC), (Steve Pope)
> wrote:
>
>>>My omelet is rolled, not folded and I keep the eggs moving until they
>>>are almost set.
>>
>>Interesting; I need to learn more about this rolling approach.
>
> Oriental omelet pans are rectangular, and are designed for the omelet to be
> rolled out.
>
>>I as well like to keep the thing moving around in the pan, until
>>it's ready.
>
> For omelets, I let them sit, lifting the edges to let the liquid egg flow
> underneath.
>
> For scrambled eggs, I cook over *very* low heat, and whisk steadily until almost
> done.
>
> -- Larry

maybe this is a stupid question, but what kind of whisk? or do you just
use a fork?

your pal,
blake

On Wed, 24 Feb 2010 09:30:09 -0800, sf > wrote:

>> Agreed, but they do make it easier, and increase the number of rolled layers.
>
>I don't necessarily agree with that. Maybe for beginners...

You may disagree with "easier", as that is subjective, but not with the rest.

For any given volume of egg mixture, given pans of the same area, a long
rectangular shape can be rolled into more layers than a round (or square) shape.
(Obviously, a long oval shape would have a similar ability, but the rolls would
not be of constant width.)

-- Larry

sf wrote:
> On Wed, 24 Feb 2010 08:53:48 -0500, pltrgyst >
> wrote:
>
>> Agreed, but they do make it easier, and increase the number of rolled layers.
>
> I don't necessarily agree with that. Maybe for beginners...
>
I'd say they make the edges neater--if one is into even edges. My
tamago pan is basically unused.

--
Jean B.

All truth passes through three stages.
First, it is ridiculed. Second, it is violently
opposed. Third, it is accepted as being
self-evident. --Arthur Schopenhauer (1788-1860)

On Wed, 24 Feb 2010 14:05:12 -0500, "Jean B." > wrote:

> I'd say they make the edges neater--if one is into even edges. My
> tamago pan is basically unused.

I prefer the look of a rolled omelet from a round pan. I'm not
slicing it up for shushi.

--
I love cooking with wine.
Sometimes I even put it in the food.

Sorry, I deleted the thread, but I did watch the Julia Childs you tube. I
love soft scrambled eggs, and this put me into the mood to make my next
omelette with her technique instead of cooking it to a hard consistency.
Hers definitely looks like just soft scrambled eggs.

Steve

sf wrote:
> On Wed, 24 Feb 2010 14:05:12 -0500, "Jean B." > wrote:
>
>> I'd say they make the edges neater--if one is into even edges. My
>> tamago pan is basically unused.
>
> I prefer the look of a rolled omelet from a round pan. I'm not
> slicing it up for shushi.
>

I don't care about those edges. And I fold as vs. roll them, so
they are not at all messy. Just sayin'...

--
Jean B.

All truth passes through three stages.
First, it is ridiculed. Second, it is violently
opposed. Third, it is accepted as being
self-evident. --Arthur Schopenhauer (1788-1860)

On Thu, 25 Feb 2010 08:44:38 -0500, "Jean B." > wrote:

> I don't care about those edges. And I fold as vs. roll them, so
> they are not at all messy. Just sayin'...

Folded in quarters like a crepe?

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

>On Thu, 25 Feb 2010 08:44:38 -0500, "Jean B." > wrote:
>
>> I don't care about those edges. And I fold as vs. roll them, so
>> they are not at all messy. Just sayin'...
>
>Folded in quarters like a crepe?

Yoose all spelling omelet incorrectly...
the correct spelling is "blintzes".

http://www.epicurious.com/recipes/fo...y-Sauce-232828

brooklyn1 wrote:
> sf wrote:
>
>> On Thu, 25 Feb 2010 08:44:38 -0500, "Jean B." > wrote:
>>
>>> I don't care about those edges. And I fold as vs. roll them, so
>>> they are not at all messy. Just sayin'...
>> Folded in quarters like a crepe?
>
> Yoose all spelling omelet incorrectly...
> the correct spelling is "blintzes".
>
> http://www.epicurious.com/recipes/fo...y-Sauce-232828
>
>
Mmmmm. You do know how to turn a girl on.

--
Jean B.

All truth passes through three stages.
First, it is ridiculed. Second, it is violently
opposed. Third, it is accepted as being
self-evident. --Arthur Schopenhauer (1788-1860)

On Thu, 25 Feb 2010 21:33:06 -0500, "Jean B." > wrote:

>brooklyn1 wrote:
>> sf wrote:
>>
>>> On Thu, 25 Feb 2010 08:44:38 -0500, "Jean B." > wrote:
>>>
>>>> I don't care about those edges. And I fold as vs. roll them, so
>>>> they are not at all messy. Just sayin'...
>>> Folded in quarters like a crepe?
>>
>> Yoose all spelling omelet incorrectly...
>> the correct spelling is "blintzes".
>>
>> http://www.epicurious.com/recipes/fo...y-Sauce-232828
>>
>>
>Mmmmm. You do know how to turn a girl on.

Ordinary guys bring flowers, I bring sour cream and caviar.
And I make the most orgasmic blintzes... it's been said the way to a
gal's blintzes is through her k'nish, or is it the other way. LOL

On Thu, 25 Feb 2010 21:33:06 -0500, "Jean B." > wrote:

> brooklyn1 wrote:
> > sf wrote:
> >
> >> On Thu, 25 Feb 2010 08:44:38 -0500, "Jean B." > wrote:
> >>
> >>> I don't care about those edges. And I fold as vs. roll them, so
> >>> they are not at all messy. Just sayin'...
> >> Folded in quarters like a crepe?
> >
> > Yoose all spelling omelet incorrectly...
> > the correct spelling is "blintzes".
> >
> > http://www.epicurious.com/recipes/fo...y-Sauce-232828
> >
> >
> Mmmmm. You do know how to turn a girl on.

Blini is close enough. I'm there too!

--
I love cooking with wine.
Sometimes I even put it in the food.

"Jean B." > wrote in message
...
> brooklyn1 wrote:
>> sf wrote:
>>
>>> On Thu, 25 Feb 2010 08:44:38 -0500, "Jean B." > wrote:
>>>
>>>> I don't care about those edges. And I fold as vs. roll them, so they
>>>> are not at all messy. Just sayin'...
>>> Folded in quarters like a crepe?
>>
>> Yoose all spelling omelet incorrectly... the correct spelling is
>> "blintzes".
>>
>> http://www.epicurious.com/recipes/fo...y-Sauce-232828
>>
>>
> Mmmmm. You do know how to turn a girl on.
>

Eeeyeuuu. You are talking to Wartman Sheldon. aack, aack, aaaaaack. I'M
BLIND! YOUR POST MADE ME GO BLIND!!! arrghhhhhhhhh, *gag* *stagger* THUNK