straight up question, how many do you prefer to use? What about at a restaurant, would you prefer a different number than if you made it yourself?

well this was supposed to be a poll with options 1, 2, 3 or >3.

I think most restaurants two eggs. Not totally sure though. That's how many I use when I make myself an omelet, but I don't have a big appetite.

3 AINEC

2,

and make sure you put a little milk in with the eggs pre-whisking, to make them frothier...

to late for milk, it"s in the pan as we speak. I would of used cream if anything but I prefer a more consistant mixture for the perfect fli, so no added liquid. Beer is also an option.

just depends on how large the eggs are...if they are large and it's just for me, I use 3, if they are extra large, 2...

also, try mixing with a bit of OJ instead of milk

J

ingredient are:

-red and orange pepper
-green oigion
-ham
-garlic
-franks
-tomato flesh

unfortunatly I ate the last of the cheese when I stumbled home yeasterday

We always use six in the u.k, mixed up with goats milk.

A dozen...

no hash browns? what kind of devil Omelette is this?

Milk is certainly not necessary for an omelet. I go with 3 eggs personally. But I'm a big bear with a powerful hunger.

2 eggs

with cheese, caramelized onions and dices ham...ftw

all omlettes need two things, imo.. cheese ( chedder usually, but you can get sassy with it and use swiss or some other cheese) and mushrooms. Everything else is negotiable.

FTW

i forgot about those

sauteed already though, not just fresh...FTMFW

weeeeeeeeeeeeeee

well yeah.. do you think I'm a barbarian or something?

of course not...just testing you

lol

The Basic Wang


3 eggs, heavy cream added

Add Ham and/or Bacon


Right before the omelet is folded over, add cream cheese



Fold



Top with cheddar, goat's cheese, or -- if you're feeling particularly frisky -- parmesan




Additional ingredients that are clutch, but not 100% necessary:

Mushrooms
Peppers
Pineapple (especially fantastic with ham and cream cheese)



Try an omelet with ham, cheddar, and pineapple. TRUST ME. You won't regret it.


Wang

i luv u still!

i try this tomorrow

yum Wang.



as far as number of eggs, I like 3.
If you go with 2, use a small pan

I agree throughly on the cream cheese.. I was first sold on it in a cheam cheese and salmon omellet sounds odd, I know, but tasty..


my favorite omelet veggies? Broc. and spinach. Cream cheese is also delicious on pizza's.

If you can perfect the spinach and mushroom omelette, you have perfected the omelette.

Oh, and there's a three egg minimum.

OK gonna sound odd but trust me on this one. Skip the milk, skip the cream, try adding a few tbsp's of water to the eggs. Yes just water. You will then get the fluffiest most perfectestestest omellettament ever.

Oh and it's sauteed onions and shrooms with smoked gouda FTMFW

Ya i think 3 eggs rocks because you can fit more stuff in it.
somewbody mentioned hash browns and I just realized I had some in my freezer that would have been perfect for th occasion.
Tomorrow I'm going to a breakfast palce and going to test an omelette and report back. Restaurants omelettes tend to be the same old boring recipes, hopefully they 'll have something to impress me.

It's not crazy at all.. milk is anti fluff.

I do not like mushrooms.

But I don't cook that often.

2 large eggs, some half & half cream.

I think I would have left the 'franks' out.. How did that taste?


I like: sauteed mushrooms, tomatoes and cheese or

sauteed peppers and onions and ham, a bit of parmesian added right before foldng...delish!

oh, and salt/pepper obv

mmmm



Oh yeah, back when I actually drank, lol I used to make omelettes with sauteed onions, peppers with cheese and added a good 'hot' salsa right before folding ........cooked up some bacon too. Worked pretty well for slight hangovers

bon appetit

The Basic Wang, or, How to Develop Heart Disease by Age 29.

Franks in the mixed didn't do much really, but on top of the cooked omelette is awsome.

The omelette at breafast was ok, it was the house omelette therefore mystery omelette. There were sauted oigions and peppers and some good finger sized sausages sliced about 1.5 in thick. They never seem to be as good when you get them at the restaurant, had I made that omelette I would of enjoyed it alot more. I got about 15 eggs left in my fridge so I'm going to try a bunch of diffrent recipes from this thread with them.

I gotta try the OJ, cream cheese and pineapple.

Omelet recipe is made with eggs, Cheddar cheese, and green onion.

INGREDIENTS:

* 6 eggs
* 1/3 cup milk
* 1/2 teaspoon salt
* 1/4 teaspoon Worcestershire sauce
* dash pepper
* 2 tablespoons butter
* 1/2 cup shredded Cheddar cheese
* 2 tablespoons chopped green onion

PREPARATION:
Beat eggs until fluffy; whisk in 1/3 cup milk, salt, Worcestershire sauce, and pepper. Heat butter in a heavy 10-inch skillet over low heat; pour in egg mixture. Cook slowly, lifting at edge to allow uncooked egg to run underneath.

When omelet is almost cooked but still shiny, cover and continue cooking until surface dries, about 2 minutes. Top with cheese and chopped green onion; fold in half.

EDIT:

Cream cheese on pizza is teh nuts, just sayin'.

Chicken eggs?

I'm inspired to put cream cheese in an omelet. Gonna do it when I get up.

Report forthcoming.

Probably gonna use chicken eggs.

Brown eggs or white eggs? I know they don't taste different, but I feel more Multi-cultural and sensitive when I buy brown eggs.

reverse racism

When I eat omelets often, it's usually because I'm cutting down on carbs, and trying to lose weight, so I eat a bigger (400-500 calorie) breakfast and snack on protein bars during the day. Also when I bang a chick and I wake up and she doesn't look significantly more like a Walrus than I thought she did the night before and I'd like to pretend to be reasonably nice and proficient at stuff. They usually enjoy the omelets in the morning. They'd better, bitch, because I can't cook shit else.



I want to know what people think of the Cream Cheese in the omelet thing, those of you that try. I'm going to try the OJ thing soon. If that's terrible and a joke, I'm going to be unhappy.

Also, I just decided that I have to find a girlfriend, break up with her, be on terrible terms, then have random sex with her as a means to get out all the frustration, etc., so I can call it an AngerWang AngerBang. I'm looking forward to that.


Wang

I prefer to think of it as affirmative action.

Haven't read any responses.




Three.

so you'll buy 2 good white eggs and 1 slightly cracked brown egg? instead of 3 good whites?

I've been drunk and then sobered up several times since the last time I slept. I didn't know this was possible. I guess it doesn't make since that it wouldn't be, other than that I usually pass out. Anyway, I'm thinking of making an omelet.

Brown eggs....what is this 'white' egg you speak of?


"Brown eggs are local eggs and local eggs are fresh"..........could be a New England thing, but gotta have the brown eggs.




I'm intrigued by the cream cheese/pinapple ham concept. Def. going to give it a shot

Maybe you kill two birds with one stone, and go with the pineapple flavored cream cheese!

Travel channel had best places to pig out on yesterday. It's old episode but they had on Beth's Cafe in Seattle that has a 12 egg omelette. It did not look appetizing.

been there, done that.. split it with 2 friends.. it was... well.. and omelet! lol

The definitive answer is:

3 (per person)

Do NOT use milk for an omelet. Use a tbsp of water per egg. Also, after you heat the pan to medium, using butter for the non-stick thing, turn the heat up to medium-high after adding the eggs. Lift the edges GENTLY once they begin to solidify and tilt the pan so the eggs can run to the side. DO NOT FLIP OVER! Fold the eggs over the top, after you add your cheese or whatever, and the inside will cook up nice and fluffy. Sprinkle a little Parmesan cheese on the outside for a treat.

Yes, I make excellent omelets.

I've got an omelet pan at home that has hinges in the middle so you can flip it easier.

I prefer a boring basic omelet that consists of cut up Bob Evans sausage links, oven fried bacon, and american cheese. I also put a little milk in with the eggs. Three "colored" eggs of course.

Then I put some hot sauce on that biatch and eat up with some Thomas' English Muffins on the side. Ahh, nooks and crannies.

Boring, yet effective. I have a man's appetite so it takes a lot to fill me up.

I forgot to mention that I use spices and herbs liberally when I make omelets. Parsley, Tarragon, Basil, Oregano, chives, cajun seasoning, crushed red pepper, clove garlic -- all of these can really help an omelet out if used judiciously and in the right combinations. They're a must if you're making an omelet with mushrooms or onions, and equally fantastic if you're making a plainer, more standard omelet.

And, obviously, salt and pepper.



Wang

My friend used to make an omelet in the oven he called the Gut Bomb that was really good. It was clutch when hungover. I don't remember all the ingredients for sure, but here's what I've got:

6 eggs (he always cooked them big and divvied them up)

Equal parts Monterey Jack (replaced with pepper jack, occasionally) cheese and Cheddar cheese

Salsa

Sour Cream


He'd mix the Sour Cream and the eggs, and whisk it up really good. He'd use a blender or mixer if one was available.

Then he'd pour the salsa into the bottom of a pie plate, sprinkle the cheese over that, and pour the egg/sour cream in to finish it off.

35 minutes on 325 or 350, and -- BAM! -- gut bomb



Wang

Agreed. Obviously use three eggs. That one was easy. Also, an absolute no-no for milk. Milk and eggs (at least egg whites, which are the main constituents of our omelet) are protein based. Proteins are long chains of amino acids, and we can think of them as wires or springs that are bundled together. Adding the milk proteins to the egg proteins makes a giant bundle of two competing types of proteins. Basically, we get a mess that looks like a slinky that has been jumbled up. The two types of chain intertwine and hinder each other. Adding a little water instead works well to spread out the egg protein chains to prevent bunching. Also, when we add heat, the water evaporates, making very small air bubbles which serve to fluff up our eggs.

What, you guys don't watch Good Eats on the Food Network?

NERD!!!