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

wouldn't that hurt?

Anyone used one of the half moon shaped omelette cookers? They get the trick done with a perfect fluffy omelette every time. Little too fluffy for me.

Here's mine.

Perfect every time.

Salt, pepper and a dash of hot sauce.

Add a little baking powder?

But then I'm not fond of omelets, or eggs generally for that matter. Good thing a dozen lasts a month in the 'fridge.

That 2nd omelet by Pepin is way too soft for me, I prefer my chicken cooked....

Ah, the beginnings of wonderful deviled eggs. Remove the yolks, mix in with Duke's mayonnaise, sweet pickle relish, mustard, salt, pepper, and return to vacated white with a spoon, garnish with paprika...yum! But that's another thread.

Water added to eggs for the omlette creates steam, and thus fluffiness. Sam's technique is solid.

Ham and Cheddar Cheese Omelets this morning. Buttermilk drop biscuits to go with them. Yeah, the omelets were fluffy.

Peppered bacon, red jalapeno, and a red bell pepper with Velveta last night for me. No pics, was too dang hungry. Three eggs whipped with a little water and they turned out great.
I love breakfast for dinner.

I'm not convinced Breakfast should be in the morning, Way too good, to be over so early.

Now you have me thinking of, "The Full Monte", Field General Montgomery's breakfast.
Ever hear of that?

Yes...watch this video and learn from the master.

Thanks for the post sse!

http://www.yummly.com/recipe/external/Fluffy-scrambled-eggs-327515

Serves 1

1/2 tablespoon unsalted butter
2 large eggs, separated
kosher salt
2 tablespoons heavy cream

In a small nonstick skillet, melt the butter over medium-low heat.
Separate the yolks and whites. Place yolks in a 1-cup measuring cup and add two small pinches of salt and the cream. Whisk with a fork to combine.
In a medium bowl, place the whites, add two small pinches of salt and beat with a whisk to stiff peaks.
Gently fold the yolks into the whites.
Pour the egg mixture into the pan and cook, stirring gently, until eggs begin to set.
Alternatively, this can be cooked as an omelet, filled, and folded over

I learned how in the Army on KP, here's all you have to do, always pour alittle milk into your bowl with your 2-3 eggs, beat them very briskly with your fork, and that is it. How much milk, oh come on, he ll it depends, you ll learn, start with not much because, really it doesnt take much, how about an 1/8th of a cup.

and again...
[video:youtube]OdLVqC3--A0[/video]

i came home from being gone for 4 day trip on sunday evening and the wife had bacon,scrambled eggs,fried taters,biscuits and gravy ready to eat. didn't make me mad at all.love my breakfast food anytime.

My father included baking powder/ baking soda ???? in his eggs prior to whipping with a wisk and then adding ham/peppers.

One inch thick airy fluffy omelettes.

I find that with omlettes, the number and size of the eggs compared to the diameter of the fry pan is fairly critical.

If you use too many eggs for the pan, the mixture ends up too thick on the bottom on the pan. This in turn means the middle/top tends to still be a bit soggy when the bottom is cooked..

The other thing is not to add uncooked or cold fillers..herbs and grated chesse are ok, but meats or veg are best added cooked and/or warm otherwise they have a tendency to cool the top of the omlette when added..

^^^^This. Same as mom does.^^^^

My Grandmother did too, up to, and including, the egg mixture to make a Frittata.

I can't think of a single thing baking powder would do for an omelett

I wonder if there is anything acid enough in eggs to cause the baking powder to give off CO2?

Personally, I add jut a splash of water to the two egg omelett I prefer to make..

Inspired by this thread I made a cherry tomato, cheddar cheese and chives version last night, plus one with a ham, mushroom and a sprinkling of chopped fried onion...