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Post by Moose on Jun 5, 2016 18:00:44 GMT
I was fancying a cheese omelette for dinner ... any fans? How do you like em?
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Post by JoeP on Jun 5, 2016 21:17:12 GMT
I think this is why you are always the top poster!
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Post by JoeP on Jun 5, 2016 21:17:31 GMT
And, I like my cheese omelettes with cheese.
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Post by Moose on Jun 6, 2016 15:38:50 GMT
What KIND of cheese?
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Post by ProdigalAlan on Jun 6, 2016 15:45:20 GMT
Yes - cheese omelettes should have cheese in them, for me it's cheddar. They should be cooked in hot ( very hot ) olive oil and 'fluffed' under a very hot grill.
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Post by Mari on Jun 6, 2016 16:01:52 GMT
I like my cheese omelette without any kind of cheese whatsoever, thank you very much.
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Post by Moose on Jun 6, 2016 18:23:56 GMT
I always cook them in butter and then finish them under the grill. I keep meaning to try that tip shown in Doctor Who of using a squirt of mayo
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Post by ProdigalAlan on Jun 6, 2016 19:20:23 GMT
I like my cheese omelette without any kind of cheese whatsoever, thank you very much. That's fine - use Edam
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Post by Christy on Jun 6, 2016 23:48:40 GMT
I love cheese, especially a sharp cheddar, with tomatoes, green olives, and feta, with salsa and sour cream on the side. The meal is perfect if served with mushrooms, hashbrowns, and coffee or strong tea.
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Post by jayme on Jun 7, 2016 4:11:11 GMT
I want Christy's omelette!
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Post by JoeP on Jun 7, 2016 9:14:30 GMT
Too late, she ate it!
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Post by raspberrybullets on Jun 7, 2016 10:42:18 GMT
I've never really had an omellete. My mum would occassionally make it, but I'm not sure it would be called a proper omlette the way they all appear, it seems like hers were different. That was years and years ago when I was probably not even a decade old. I would like to try an omlette but there are always other things which are so yummy if I go out somewhere and I don't know if I like them so I always end up buying something else if I go out. I should probably try making one myself.
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Post by juju on Jun 7, 2016 11:03:29 GMT
An omelette is the easiest meal ever, RB. Takes about 3 minutes to cook.
You can jazz up a basic egg omelette with anything - I especially like a Spanish omelette with cheese, peppers, potatoes etc (although the potatoes need to be precooked).
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Post by raspberrybullets on Jun 7, 2016 11:09:09 GMT
Now that sounds like a tortilla - I've had those. I thought omelettes were a bit tricky to get right?
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Post by raspberrybullets on Jun 7, 2016 11:17:41 GMT
This seems like a good recipe to try for a basic omelette. Although, I'd prefer to have cheese and other yummy goodies in it.Apparently it's all in the water to make it fluffy and the foaming butter, has to be hot enough. www.taste.com.au/recipes/3060/classic+omelette
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Post by Kye on Jun 7, 2016 11:46:07 GMT
I've never used water in my omelettes. I mix a little cream in there though.
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Post by ProdigalAlan on Jun 9, 2016 8:39:29 GMT
OK I'm going to say it - that recipe is wrong, blasphemously wrong.
That omelette is as flat as a witches tit. If you served that to my old Chef ( gods rest his soul ) he would have thrown it at you.
This is how you do it:
Turn the grill on.
Take three eggs ( yes three ! )
Crack them into a shallow bowl ( not a measuring jug like the idiot in the video)
Put your omelette pan on the heat and turn it up to maximum. Add olive oil. Whisk the eggs like crazy, with a fork, getting maximum air into them by lifting the fork as high as you can on each stroke. Keep whisking! When you get slight blue smoke add the eggs, the oil should be so hot and the eggs so full of air that the egg at the edges of the pan start to rise like Yorkshire puddings. Drag the cooked edges to the centre and let the uncooked egg run to the edges. Add cheese. Flash under a hot grill, everything now rises. Fold it and slap it on a warm plate with a green salad.
Perfection
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Post by juju on Jun 9, 2016 9:09:51 GMT
I agree with Alan - omelettes are super easy but I've never heard of putting water in them. Weird.
I thought it wasn't good to bring olive oil to smoke point though, because it releases toxins?
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Post by ProdigalAlan on Jun 9, 2016 10:03:24 GMT
It's the only way to do it.
You can't use butter as it starts to burn before it reaches the right temperature.
As a militant petrol head smoker any potential threat from olive oil is way, way, way back at the end of the queue. I get more toxins from the taxis when I step out of St. Pancras onto the Euston Road.
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Post by Christy on Jun 10, 2016 18:57:50 GMT
If you're concerned, though, use peanut oil. It might take trying a few to get the heat right.
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Post by raspberrybullets on Jun 12, 2016 11:19:34 GMT
Sunflower and canola oils can take a high heat too.
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Post by raspberrybullets on Jun 12, 2016 11:33:21 GMT
OK I'm going to say it - that recipe is wrong, blasphemously wrong. No need to keep silent. I've never had an omelette so I wouldn't have a clue what it should be like or how to cook it. That was just the first recipe I found. I think on wiki it said that they usually have water or milk or cream in them.
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Post by ProdigalAlan on Jun 12, 2016 13:11:02 GMT
In the same way that water should not contain anything other than two handfuls of hydrogen and one handful of oxygen, so omelettes should not contain anything other than chucky eggs.
No seasoning- eggywegs taste wonderful without being seasoned.
No water, no milk, no cream, just chucky eggs.
Then add any desired filling and stuff yer face
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Post by Moose on Jun 12, 2016 15:25:22 GMT
I don't like olive oil - I always use butter and it works well enough . I put a dab of milk in too
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Post by raspberrybullets on Jun 14, 2016 0:52:31 GMT
No seasoning? But eggs with salt and cracked pepper is such a wonderful thing. Mmmmm
If I have poached eggs I don't tend to season them I guess, but then, I eat them with other things that are salty like bacon or feta or smoked salmon.
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Post by Moose on Jun 14, 2016 1:19:56 GMT
I use salt but I don't care for pepper - which is odd cos I love all sorts of hot sauces
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Post by raspberrybullets on Jun 14, 2016 1:29:09 GMT
Is it pepper that's already been powdery or fresh cracked? Cos powder pepper is not nice but fresh cracked is beyond description. It makes almost any dish.
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Post by Moose on Jun 14, 2016 1:42:58 GMT
I don't like either ... though I prefer fresh cracked to powdered. I much prefer chilli peppers though
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Post by tangent on Jun 14, 2016 13:59:07 GMT
Is it pepper that's already been powdery or fresh cracked? Cos powder pepper is not nice but fresh cracked is beyond description. It makes almost any dish. You're right, it makes a big difference.
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Post by whollygoats on Jun 14, 2016 23:56:50 GMT
Okay...I tend to concur with Alan's purist approach. Except...
I think it's fine to whip in a dab of cream or milk into your eggs.
I don't think there is any need to post-grill from the stovetop cooking.
I grew up making them with butter as the oil and never had any real problems, but in adulthood, I switched to olive oil (heart-smart) and found it to make the preheating of the oiled pan a lot easier.
I like lots of aged sharp cheddar cheese, sprinkles of chopped bell peppers and crumbled bacon bits. Sea salt and fresh ground pepper, added after served to the taste of the consumer, is the best of flavor enhancers. An asiago cheese omelette with sliced Spanish olives and chopped marinated artichoke hearts are a joy, too.
(Cheddar with Feta would be overkill for me.)
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