Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Fluffy air-filled Omelet, how to?

Be specific, Baking powder or Baking Soda?

yeah

is it Arm and Hammer or Calumet...?

BAKING POWDER....

I like 6-8 inch skillets BUT if you really want an air filled omelets these things get the job done. My college roomie had one and his omelettes were 3-4 inches high. With no fillings.

The cherry tomato, cheddar cheese and chive one sounds delicious. I would have never thought of cherry tomatoes.

First you get a breakfast wench that can cook.....

There are endless possibilities. I probably do it two or three times a week.

Wench eats like a bird, and for breakfast she's a fruit/yogurt person, she also won't eat red-meat, She is one confused individual.

But wowza, when it comes to baking, just stay out of the way.

Pfffttt, Amateurs.

Hey you asked for fluffy filled and I gave you a surefire source that I've seen work. But WTH dump some baking soda and infuse some helium in that biatch!

baking powder kinda sorta makes it's own fizz, with a base ingredient and an acid ingredient. Baking soda does not. There is no acid component of eggs.
I know some folks swear by adding baking powder to an omelet, but I say balderdash.

I slice the cherry tomato, and lightly fry them, then set aside somewhere and keep them warm as I cook the omelett..

Once omelett is sort of half cooked, I add the grated cheese and once melted, add the tomato and a sprinkle of chives.

A little sea salt and a generous grind of black pepper and I am ready to fold and serve..

You can also add a splash of Worstershire Sauce before folding, but a little goes a long way..

Thank you for that

The tanginess of the tomatoes, the sharpness of the cheddar, and the bite of the chives sounds like just the perfect combination. A little side salad and I think I will have a nice little dinner.

I can see FogHorn LegHorn in the Kitchen right now making "Fluffy" Omelets, with the baking powder, he yells at his chicken hawk nephew, "Son, I say, Son......Watch it Fizzz......."

Pete is 100% correct!!

That's also the way those guys with the big white hats do it at fine hotel brunches!!!

When I do omelettes at tailgates I have 3 gas burners and about 10 pans cranking!! That's good fun right there!!

I can hear it right now !

That makes one of us !

You were in college, is it possible you and your roomie were just high?

seems plausible on this end....

no higher than the fluffy air-filled omelettes!!

The last couple weeks I've definitely improved the Omelets,

A little water mixed in the egg, a little oil and butter in the pan, a little higher heat,

Some what like Jeff Smith did on that link provided here, but I keep the cast iron pan hot, that was used to fry the bacon, then after I fold the omelet in the omelet pan, the hot cast iron pan is set on top of the omelet pan thereby creating a "dutch oven" which quickly bakes the omelet and melts the cheese topping.

By far, my favorite meal.