Team Cook - Denver Omelette

[hoovarmin]

Ok, am I too late? I'm sooooo glad I did this. I have almost zero experience with making omelets, and this turned out so well that I am going to be doing it all the time.

I'm really glad this was a fold-over and not the French style because even this was difficult for me to pull off. There was some tearing, as you can see. No browning - I was super cautious with the heat.

My kids LOVED it, which thrilled me.

[awsop]

hoovarmin they are very special and nice. I hope to find something similar.

[Mosca]

That’s a nice omelet. Sometimes they tear. That’s when you artfully place a piece of toast on top at an angle.

[hoovarmin]

Mosca I knew you would know how to handle that situation

[captainlee]

Can't wait to see all the pictures.

[58limited]

I'm going to make this for breakfast along with some sourdough bagels - three day recipe.

[texastweeter]

hoovarmin those are stainless steel egg poacher cups that go with an egg poacher. I have the same one along with the rest of the set. They do indeed end up being used for spices and such when cooking lol. Amway queen is the brand I believe.

[SheilaAnn]

This! Revereware, yes?

I had this set (got it on eBay) and one day, I got distracted and let the pan go. All the water evaporated and I warped the pan and then it ruined the thingy that held the egg cups. So mad at myself.

[texastweeter]

SheilaAnn I have quite a bit of revereware/Amway Queen...enough to make people jealous, lol

[hoovarmin]

Good to know! Thanks brother.

[Alan Brice]

Finally got my act together. Cathead biscuits to come after a bit. Yummm

[58limited]

Here is mine. I used a large Iwachu cast iron omelette skillet for this. Based on doing this twice now, I think the skillet is a little small for a three egg omelette - the omelette turned out thick, eggs took forever to set up and I still got some browning on the bottom (not as bad as last week - I lowered the temperature). Based on a couple of youtube videos, the Japanese way of making an omelette in this skillet is a little different: it is basically making scrambled eggs and pushing them to one side while still a little loose to get the half moon shape at the end.

I also made a few sourdough bagels. These are good but the three I made are under proofed - they didn't float in the boil water. I should have tested one but I threw three in at once. They still rose well in the oven and are very close to a bagel from a store. The other ten are proofing on the counter for another try later.

[MarkN]

It's May 12 so here's my effort.

Saute the veggies.


Remove veggies and pour in the eggs.


Add the veggies, ham and cheese.


Next, the "Cheat" step: under the broiler.


Slide and fold it onto the plate.


Voila!


With fixin's

[SheilaAnn]

Baller!

I can post mine in 49 minutes. Or in the morning.

[Skip]

My Denver Omelet served with my Wife's Baked Blueberry Donut.

[captainlee]

Here it is! Fun to make, nice and fluffy. I thought the step to lift the omelette and let the loose egg run underneath would be a disaster but it worked fine. Sorry no extra credit biscuit, not in my diet.

[SheilaAnn]

And here’s mine! Clearly I need more practice….. I failed to garnish, so it looks plain.

[hoovarmin]

But you nailed it on the no-browning and doneness.

[captainlee]

That was the color finish I was trying to achieve but mine was browned. I'm going to blame it on using butter which I never fry with. I know my temps got away from me. Actually I like that on the brown side but I know you couldn't serve that in a restaurant. I tried a second time really trying to watch my temps and got the same results. Oh well the fun of the challenge.

[SheilaAnn]

I wiped out my pan from the residual sugars from the ham and onions and then added the butter. I cooked it pretty low, too.

[Donw]

Did mine today for lunch with Kathy.

[Mosca]

Okay, I can put mine back up now.



I was pleased with this.

[hoovarmin]

Really beautiful. No browning, perfect doneness, and I love the garnish. Bravo.

[DTro]

Last pic... Chef's kiss!

[Mosca]

Doggone, too. I want to do one of these on the griddle, because they come out really different, and the skills and movements are different and things move really fast on the griddle. But yesterday I only had 2 eggs (they spread too thinly on the griddle, can’t do a good 2 egger), and today, tomorrow, and Thursday are all predicted rain.

When it happens, it happens. I’ll get it up here then. Maybe I’ll set up a tripod and do a (poorly edited) video. But the egg cook part goes really fast.

[Mosca]

Okay, Denver omelet on the griddle.

I didn’t measure stuff. The reason I don’t measure is because if you measure, you’ll never accidentally use too much of anything.




The general griddle temp for vegetables is mid 300°s. This is at 335°ish.




For eggs, it’s right around 300°. That might seem low, but they spread really thin, really fast! Notice, I used a lot of oil here. That’s actually too much, but it finds its own level. Most of it is wasted by not being under the eggs. Oh well.




And, the eggs spread really thin immediately. There’s a technique to this. I’m left handed; I start near the middle and move the bowl to the right, moving it back and forth like I’m pouring sauce out. The eggs set as they hit the griddle and form a barrier that keeps them from running all over. It doesn’t have to be exact, as you can see, but you can’t just dump all the eggs out like you do with a skillet.




The cheese goes all over the entire surface, immediately; don’t wait for the middle to cook! The fillings go about 1/3 or 2/5 of the way in. I would have gone farther left, except for the unevenness of my pour. (Which won’t matter at the end, as you will see.)




Then you roll it up like a burrito, using the spatula.




Plate, garnish, serve.




This came out pretty decent, considering I was stopping to take photos. Eggs happen fast on the griddle, and if you’re not right there with them they can get tough. That’s where the 300° really gives you a little more leeway. You want to add the filling, roll, and plate while the eggs are still runny, and the residual heat will carry over and cook it, and give you the nice creamy center you’re looking for.

[Mosca]

Alan Brice Well, I did measure 3 eggs and 2 toasts! And the griddle temps have to be checked because the dial settings will be different on a 62° morning or a 90° afternoon. So I gotta IR gun them.

[Alan Brice]

Mosca I have one of those, now that I use the griddle more than anything, I will have to dig it out. Love your cooks and pics.

[Oak Smoke]

I would so eat that!

[hoovarmin]

I did another one this morning but wasn't so careful with the heat this time. Looks like this is now expected for breakfast on the regular by the kids.