I have had trouble in the past folding the omelette thrice. So I don't do it. The omelette is left in the pan, a lid put on until the egg is no longer runny, and the cheese melted. Then I slide it on the plate and when the omelette is halfway on the plate, I just flip the pan over so that the omelette folds in half. It works for me. This morning I had leftover asparagus, sauteed mushrooms and swiss cheese in an omelette. It was really good. It did need a dab or two of hot sauce.

On 2020-11-24 9:38 a.m., wrote:
> I have had trouble in the past folding the omelette thrice. So I
> don't do it. The omelette is left in the pan, a lid put on until the
> egg is no longer runny, and the cheese melted. Then I slide it on
> the plate and when the omelette is halfway on the plate, I just flip
> the pan over so that the omelette folds in half. It works for me.
> This morning I had leftover asparagus, sauteed mushrooms and swiss
> cheese in an omelette. It was really good. It did need a dab or two
> of hot sauce.
>

It's been a long time since I have made an omelet because that is one of
my least favourite ways to eat eggs, but I never had trouble with the
fold. You need a well greased pan. Toss cheese and whatever other
ingredients on top while it is still a little glossy and runny. Use a
spatula to flip one third of it over, then tip the pan to slid it out
and give it a slight flip to fold the single part over the double.

On 11/24/2020 9:38 AM, wrote:
> I have had trouble in the past folding the omelette thrice. So I don't do it. The omelette is left in the pan, a lid put on until the egg is no longer runny, and the cheese melted. Then I slide it on the plate and when the omelette is halfway on the plate, I just flip the pan over so that the omelette folds in half. It works for me. This morning I had leftover asparagus, sauteed mushrooms and swiss cheese in an omelette. It was really good. It did need a dab or two of hot sauce.
>


I just make scrambled eggs with the omlet ingredients. Works for me.

On 11/24/2020 8:17 AM, Gary wrote:
> On 11/24/2020 9:38 AM, wrote:
>> I have had trouble in the past folding the omelette thrice. So I don't do it. The omelette is left in the pan, a lid put on until the egg is no longer runny, and the cheese melted. Then I slide it on the plate and when the omelette is halfway on the plate, I just flip the pan over so that the omelette folds in half. It works for me. This morning I had leftover asparagus, sauteed mushrooms and swiss cheese in an omelette. It was really good. It did need a dab or two of hot sauce.
>>
>
>
> I just make scrambled eggs with the omlet ingredients. Works for me.
>


Me two. I cook the eggs as if sunny side up until the whites set a bit,
then break the yolks and let them cook a bit. That way I can taste the
whites and the yolks separately. I don't whisk up the eggs first.

On 2020-11-24 11:17 a.m., Gary wrote:
> On 11/24/2020 9:38 AM, wrote:
>> I have had trouble in the past folding the omelette thrice.Â* So I
>> don't do it.Â* The omelette is left in the pan, a lid put on until the
>> egg is no longer runny, and the cheese melted.Â* Then I slide it on the
>> plate and when the omelette is halfway on the plate, I just flip the
>> pan over so that the omelette folds in half.Â* It works for me.Â* This
>> morning I had leftover asparagus, sauteed mushrooms and swiss cheese
>> in an omelette.Â* It was really good.Â* It did need a dab or two of hot
>> sauce.
>>
>
>
> I just make scrambled eggs with the omlet ingredients. Works for me.

I like scrambled eggs, but prefer them wet, which some people consider
to be raw or at least under cooked. Once they are dry I lose interest. I
have given omelets a chance. They are not horrible, but there are so
many better ways to enjoy eggs.

On Tuesday, November 24, 2020 at 12:30:42 PM UTC-6, Dave Smith wrote:
> >
> > I just make scrambled eggs with the omlet ingredients. Works for me.
> I like scrambled eggs, but prefer them wet, which some people consider
> to be raw or at least under cooked. Once they are dry I lose interest. I
> have given omelets a chance. They are not horrible, but there are so
> many better ways to enjoy eggs.

You can have your scrambled eggs both cooked and wet. Just add a
little water to your beaten egg. I always add a little water to scrambled
eggs. Another thing I sometimes do is separate the eggs, beat the whites
with water, and when they're done but still wet, dump the out of the pan,
into the bowl with the yolks to coat the whites, then immediately return
them to the pan to finish.

--Bryan

On Tue, 24 Nov 2020 15:37:26 -0800 (PST), Bryan Simmons
> wrote:

>On Tuesday, November 24, 2020 at 12:30:42 PM UTC-6, Dave Smith wrote:
>> >
>> > I just make scrambled eggs with the omlet ingredients. Works for me.
>> I like scrambled eggs, but prefer them wet, which some people consider
>> to be raw or at least under cooked. Once they are dry I lose interest. I
>> have given omelets a chance. They are not horrible, but there are so
>> many better ways to enjoy eggs.
>
>You can have your scrambled eggs both cooked and wet. Just add a
>little water to your beaten egg. I always add a little water to scrambled
>eggs. Another thing I sometimes do is separate the eggs, beat the whites
>with water, and when they're done but still wet, dump the out of the pan,
>into the bowl with the yolks to coat the whites, then immediately return
>them to the pan to finish.

Have you had your extra portion of meat yet? Did it make you feel
extra vicious?

On Tuesday, November 24, 2020 at 6:02:28 PM UTC-6, Bruce wrote:
> On Tue, 24 Nov 2020 15:37:26 -0800 (PST), Bryan Simmons
> > wrote:
>
> >On Tuesday, November 24, 2020 at 12:30:42 PM UTC-6, Dave Smith wrote:
> >> >
> >> > I just make scrambled eggs with the omlet ingredients. Works for me.
> >> I like scrambled eggs, but prefer them wet, which some people consider
> >> to be raw or at least under cooked. Once they are dry I lose interest. I
> >> have given omelets a chance. They are not horrible, but there are so
> >> many better ways to enjoy eggs.
> >
> >You can have your scrambled eggs both cooked and wet. Just add a
> >little water to your beaten egg. I always add a little water to scrambled
> >eggs. Another thing I sometimes do is separate the eggs, beat the whites
> >with water, and when they're done but still wet, dump the out of the pan,
> >into the bowl with the yolks to coat the whites, then immediately return
> >them to the pan to finish.
> Have you had your extra portion of meat yet? Did it make you feel
> extra vicious?

I had four hamburgers for lunch. I can't say that I was consciously pigging
out on beef thinking about you, and I don't think that *meat* really makes a
person more aggressive, though I did think that 40 years ago. I was a
pescatarian for several months. I had fish for breakfast every morning, and
ate vegetarian the rest of the day. I recently stated that there were two
periods in my life where I feel (think) that I was mentally ill. That was in the
latter months one of them.
Luckily, it didn't ruin my love for fried fish.

--Bryan

On 2020-11-24 6:37 p.m., Bryan Simmons wrote:
> On Tuesday, November 24, 2020 at 12:30:42 PM UTC-6, Dave Smith wrote:
>>>
>>> I just make scrambled eggs with the omlet ingredients. Works for me.
>> I like scrambled eggs, but prefer them wet, which some people consider
>> to be raw or at least under cooked. Once they are dry I lose interest. I
>> have given omelets a chance. They are not horrible, but there are so
>> many better ways to enjoy eggs.
>
> You can have your scrambled eggs both cooked and wet. Just add a
> little water to your beaten egg. I always add a little water to scrambled
> eggs. Another thing I sometimes do is separate the eggs, beat the whites
> with water, and when they're done but still wet, dump the out of the pan,
> into the bowl with the yolks to coat the whites, then immediately return
> them to the pan to finish.

I prefer them without water and that sounds like way too much work for a
dish that I like to do mainly because it is so fast and easy.

On 11/24/2020 1:32 PM, Dave Smith wrote:
> I like scrambled eggs, but prefer them wet, which some people consider
> to be raw or at least under cooked. Once they are dry I lose interest.

Key there is to take them off the heat while they are still a bit
undercooked as they will continue cooking for a bit.

I put them in a warmed bowl and immediately spread them out to stop the
cooking.

Dave Smith wrote:

> On 2020-11-24 11:17 a.m., Gary wrote:
> > On 11/24/2020 9:38 AM, wrote:
> > > I have had trouble in the past folding the omelette thrice.Â* So I
> > > don't do it.Â* The omelette is left in the pan, a lid put on until
> > > the egg is no longer runny, and the cheese melted.Â* Then I slide
> > > it on the plate and when the omelette is halfway on the plate, I
> > > just flip the pan over so that the omelette folds in half.Â* It
> > > works for me.Â* This morning I had leftover asparagus, sauteed
> > > mushrooms and swiss cheese in an omelette.Â* It was really good.Â*
> > > It did need a dab or two of hot sauce.
> > >
> >
> >
> > I just make scrambled eggs with the omlet ingredients. Works for me.
>
> I like scrambled eggs, but prefer them wet, which some people
> consider to be raw or at least under cooked. Once they are dry I lose
> interest. I have given omelets a chance. They are not horrible, but
> there are so many better ways to enjoy eggs.

Same here. I get them 'easy over' from Don who likes to cook breakfast
for us. I also like soft boiled but rarely take the time to do that.

On Thu, 26 Nov 2020 16:20:33 -0600, "cshenk" > wrote:

>Dave Smith wrote:
>
>> On 2020-11-24 11:17 a.m., Gary wrote:
>> > On 11/24/2020 9:38 AM, wrote:
>> > > I have had trouble in the past folding the omelette thrice.* So I
>> > > don't do it.* The omelette is left in the pan, a lid put on until
>> > > the egg is no longer runny, and the cheese melted.* Then I slide
>> > > it on the plate and when the omelette is halfway on the plate, I
>> > > just flip the pan over so that the omelette folds in half.* It
>> > > works for me.* This morning I had leftover asparagus, sauteed
>> > > mushrooms and swiss cheese in an omelette.* It was really good.*
>> > > It did need a dab or two of hot sauce.
>> >
>> > I just make scrambled eggs with the omlet ingredients. Works for me.
>>
>> I like scrambled eggs, but prefer them wet, which some people
>> consider to be raw or at least under cooked. Once they are dry I lose
>> interest. I have given omelets a chance. They are not horrible, but
>> there are so many better ways to enjoy eggs.
>
>Same here. I get them 'easy over' from Don who likes to cook breakfast
>for us. I also like soft boiled but rarely take the time to do that.

The best way to make scrambled for a crowd (6+) is with a double
boiler. Our favorites are over easys, or hard boiled sliced with an
egg slicer for sammiches. Least favorites are deviled eggs, I won't
eat deviled that someone else prepared, my definition for deviled eggs
is dirty eggs... makes me think they were prepared by someone who used
the toilet and didn't wash... even if they washed those deviled eggs
will still contain bodily fluids. Deviled eggs are the work of the
devil, disgusting. Once an egg is cracked I don't want anyone playing
with it, YIK!

Sheldon Martin wrote:
> On Thu, 26 Nov 2020 16:20:33 -0600, "cshenk" > wrote:
>
>> Dave Smith wrote:
>>
>>> On 2020-11-24 11:17 a.m., Gary wrote:
>>>> On 11/24/2020 9:38 AM, wrote:
>>>>> I have had trouble in the past folding the omelette thrice.* So I
>>>>> don't do it.* The omelette is left in the pan, a lid put on until
>>>>> the egg is no longer runny, and the cheese melted.* Then I slide
>>>>> it on the plate and when the omelette is halfway on the plate, I
>>>>> just flip the pan over so that the omelette folds in half.* It
>>>>> works for me.* This morning I had leftover asparagus, sauteed
>>>>> mushrooms and swiss cheese in an omelette.* It was really good.
>>>>> It did need a dab or two of hot sauce.
>>>>
>>>> I just make scrambled eggs with the omlet ingredients. Works for me.
>>>
>>> I like scrambled eggs, but prefer them wet, which some people
>>> consider to be raw or at least under cooked. Once they are dry I lose
>>> interest. I have given omelets a chance. They are not horrible, but
>>> there are so many better ways to enjoy eggs.
>>
>> Same here. I get them 'easy over' from Don who likes to cook breakfast
>> for us. I also like soft boiled but rarely take the time to do that.
>
> The best way to make scrambled for a crowd (6+) is with a double
> boiler. Our favorites are over easys, or hard boiled sliced with an
> egg slicer for sammiches. Least favorites are deviled eggs, I won't
> eat deviled that someone else prepared, my definition for deviled eggs
> is dirty eggs... makes me think they were prepared by someone who used
> the toilet and didn't wash... even if they washed those deviled eggs
> will still contain bodily fluids. Deviled eggs are the work of the
> devil, disgusting. Once an egg is cracked I don't want anyone playing
> with it, YIK!
>

Yoose sure are paranoid Popeye. I bet folks have been putting nasty
shit in yoose food all yoose life.

On 11/24/2020 6:38 AM, wrote:
> I have had trouble in the past folding the omelette thrice. So I don't do it. The omelette is left in the pan, a lid put on until the egg is no longer runny, and the cheese melted. Then I slide it on the plate and when the omelette is halfway on the plate, I just flip the pan over so that the omelette folds in half. It works for me. This morning I had leftover asparagus, sauteed mushrooms and swiss cheese in an omelette. It was really good. It did need a dab or two of hot sauce.
>


I think people went to the one fold (in half) because the overcook the
eggs, which makes a two fold (in thirds) much harder to do. Most
restaurants way overcook the eggs.

On Tue, 24 Nov 2020 09:20:07 -0800, Taxed and Spent wrote:

> On 11/24/2020 6:38 AM, wrote:
>> I have had trouble in the past folding the omelette thrice. So I don't do it. The omelette is left in the pan, a lid put on until the egg is no longer runny, and the cheese melted. Then I slide it on the plate and when the omelette is halfway on the plate, I just flip the pan over so that the omelette folds in half. It works for me. This morning I had leftover asparagus, sauteed mushrooms and swiss cheese in an omelette. It was really good. It did need a dab or two of hot sauce.
>>
>
>
> I think people went to the one fold (in half) because the overcook the
> eggs, which makes a two fold (in thirds) much harder to do. Most
> restaurants way overcook the eggs.

The best omelette I ever had was in a greasy spoon diner in Boston during a
visit with my then wife over 40 years ago. When we left, we leaned over the
counter and tipped the cook. He was surprised!!!

Graham wrote:
> On Tue, 24 Nov 2020 09:20:07 -0800, Taxed and Spent wrote:
>
>> On 11/24/2020 6:38 AM, wrote:
>>> I have had trouble in the past folding the omelette thrice. So I don't do it. The omelette is left in the pan, a lid put on until the egg is no longer runny, and the cheese melted. Then I slide it on the plate and when the omelette is halfway on the plate, I just flip the pan over so that the omelette folds in half. It works for me. This morning I had leftover asparagus, sauteed mushrooms and swiss cheese in an omelette. It was really good. It did need a dab or two of hot sauce.
>>>
>>
>> I think people went to the one fold (in half) because the overcook the
>> eggs, which makes a two fold (in thirds) much harder to do. Most
>> restaurants way overcook the eggs.
> The best omelette I ever had was in a greasy spoon diner in Boston during a
> visit with my then wife over 40 years ago. When we left, we leaned over the
> counter and tipped the cook. He was surprised!!!

Sure, he knew you were Canadian.

On Tue, 24 Nov 2020 19:33:17 -0500, Alex wrote:

> Graham wrote:
>> On Tue, 24 Nov 2020 09:20:07 -0800, Taxed and Spent wrote:
>>
>>> On 11/24/2020 6:38 AM, wrote:
>>>> I have had trouble in the past folding the omelette thrice. So I don't do it. The omelette is left in the pan, a lid put on until the egg is no longer runny, and the cheese melted. Then I slide it on the plate and when the omelette is halfway on the plate, I just flip the pan over so that the omelette folds in half. It works for me. This morning I had leftover asparagus, sauteed mushrooms and swiss cheese in an omelette. It was really good. It did need a dab or two of hot sauce.
>>>>
>>>
>>> I think people went to the one fold (in half) because the overcook the
>>> eggs, which makes a two fold (in thirds) much harder to do. Most
>>> restaurants way overcook the eggs.
>> The best omelette I ever had was in a greasy spoon diner in Boston during a
>> visit with my then wife over 40 years ago. When we left, we leaned over the
>> counter and tipped the cook. He was surprised!!!
>
> Sure, he knew you were Canadian.

I think you are confusing me with Australians.

On Tue, 24 Nov 2020 18:31:27 -0700, Graham > wrote:

>On Tue, 24 Nov 2020 19:33:17 -0500, Alex wrote:
>
>> Graham wrote:
>>> On Tue, 24 Nov 2020 09:20:07 -0800, Taxed and Spent wrote:
>>>
>>>> On 11/24/2020 6:38 AM, wrote:
>>>>> I have had trouble in the past folding the omelette thrice. So I don't do it. The omelette is left in the pan, a lid put on until the egg is no longer runny, and the cheese melted. Then I slide it on the plate and when the omelette is halfway on the plate, I just flip the pan over so that the omelette folds in half. It works for me. This morning I had leftover asparagus, sauteed mushrooms and swiss cheese in an omelette. It was really good. It did need a dab or two of hot sauce.
>>>>>
>>>>
>>>> I think people went to the one fold (in half) because the overcook the
>>>> eggs, which makes a two fold (in thirds) much harder to do. Most
>>>> restaurants way overcook the eggs.
>>> The best omelette I ever had was in a greasy spoon diner in Boston during a
>>> visit with my then wife over 40 years ago. When we left, we leaned over the
>>> counter and tipped the cook. He was surprised!!!
>>
>> Sure, he knew you were Canadian.
>
>I think you are confusing me with Australians.

I don't think I've ever seen a Canadian. Are there many? What do they
look like?

On Tue, 24 Nov 2020 06:38:26 -0800 (PST), "
> wrote:

>I have had trouble in the past folding the omelette thrice. So I don't do it. The omelette is left in the pan, a lid put on until the egg is no longer runny, and the cheese melted. Then I slide it on the plate and when the omelette is halfway on the plate, I just flip the pan over so that the omelette folds in half. It works for me. This morning I had leftover asparagus, sauteed mushrooms and swiss cheese in an omelette. It was really good. It did need a dab or two of hot sauce.

If I'm going to cook eggs for myself, it is an omelet filled with
bacon, chopped green onions, cheddar cheese and diced tomatoes. With
all that stuff in there the slide out of the pan and fold in half is
necessary.
Janet US

On Tue, 24 Nov 2020 06:38:26 -0800 (PST), "
> wrote:

>I have had trouble in the past folding the omelette thrice. So I don't do it. The omelette is left in the pan, a lid put on until the egg is no longer runny, and the cheese melted. Then I slide it on the plate and when the omelette is halfway on the plate, I just flip the pan over so that the omelette folds in half. It works for me. This morning I had leftover asparagus, sauteed mushrooms and swiss cheese in an omelette. It was really good. It did need a dab or two of hot sauce.

This is my deal with folded omlette's. The look processed, like
something you would expect to see at mcdoalds. I prefer the natural
way. Here is how to do it...
First you need some clay and a hot oven to make your clay pot. Then
once that has been fired and cooled then get you a stick and some
eggs, you can use your choice of meat although dinosaur meat is not
very good. If you know how to make cheese then use plenty of that.
Put you newly made clay pot over a hot fire and crack your eggs into
the pot and immediately stir and add all your extras at once and stir
stir stir with your stick. Take it off of the fire then eat it!

--

____/~~~sine qua non~~~\____

" > wrote in message
...
I have had trouble in the past folding the omelette thrice. So I don't do
it. The omelette is left in the pan, a lid put on until the egg is no
longer runny, and the cheese melted. Then I slide it on the plate and when
the omelette is halfway on the plate, I just flip the pan over so that the
omelette folds in half. It works for me. This morning I had leftover
asparagus, sauteed mushrooms and swiss cheese in an omelette. It was really
good. It did need a dab or two of hot sauce.

---

I now know that I have an egg intolerance so I can't eat them. I think I
only ever had an omlet in a restaurant once. It was a fancy place and it was
brunch. There was an omelets station and they were made to order. The chef
did the three fold. It was kind of cool because the stuff he put in it,
didn't really mix into the eggs.

I did try making one like this at home. Never worked. I just wound up making
scrambled. In the overall scheme of things, I don't really see the
difference.