You gotta break some eggs…

20 Sep

This is a mushroom omelette. Am not too sure what happens when I make them but they always end up like this.

The edges are burnt, the insides are raw and it looks rather unappetising. Well would you want to eat what essentially looks like a massive, exploded witchetty grub?

I pre-mix the eggs with a bit of milk and seasoning before introducing to a hot, oily pan. (I even have a special omelette one!)

I then know to push the mixture around to set it. I think the problems start when I try to either turn the omelette over or fold it around any fillings.

It invariably falls apart or burns on the outside before it’s cooked inside.

Is it worth turning the heat down as soon as the mixture is set? Should I use butter instead of oil? Whats a full proof way to get it cooked evenly throughout? And to include ingredients like mushrooms should I add them to the egg mixture before pouring or scatter over the mix in the pan?

And can anyone really flip an omelette successfully? (Yes, I have tried)

This makes me sad because I love omelettes, I’d love to have a nice one at home, with a cup of tea, one Sunday brunch time, maybe with the radio on…


11 Responses to “You gotta break some eggs…”

  1. Jenny Eatwell 21/09/2011 at 3:44 pm #

    Alice, it seems to me that your pan is way too hot. You should be able to leave an omelette in the pan for a minute or two without it singeing like yours has! It doesn’t matter whether you use butter or olive oil – your preference. I mix up the eggs and pour them in, then sprinkle on the filling and let the egg set around it. Then, to fold it up, I slip a fish slice under one side and flip it over. In the case of cheese, I might leave it for a moment or two to let the cheese melt, then turn it onto a plate. Job done!

    • Alice Cant Cook 22/09/2011 at 8:24 am #

      Jenny! Thank you so much.
      I think because I’m using eggs I have to make sure they are thoroughly cooked so I tend to get the fat smoking hot.
      OK, this seems like a plan, I think I might try a plain one before I attempt fillings again.
      Thank you again (and for reading)! Ax

      • Jenny Eatwell 22/09/2011 at 10:08 am #

        Oh cripes no! “Smoking hot” is waaaaay way too hot! If you’re using butter (which is a good way to tell), it needs to be at the just bubbling stage before you add the egg. Have patience with it cooking, as it will take a bit longer than you’re used to. You can always flip up a little bit of the edge to check what’s going on underneath, if you’re feeling a bit wobbly about it. Don’t forget, also, that you can pop it under the grill for a moment if it’s looking like the egg on top hasn’t set. Although, I have to say that a little bit of softly set egg in an omelette just adds to the unctuousness, in my book! 🙂

        So long as you buy eggs that have the lion symbol on them, they are pretty much guaranteed to be free from salmonella etc. As more reliable eggs, you can trust them a little more!

  2. Alice Cant Cook 23/09/2011 at 2:41 pm #

    Ah thank you, am going to give this a go, never thought of using the grill to continue cooking.
    We always use organic eggs (we have a thing about ‘happy chickens’ in my house) so am not too sure what I’m worried about but that Edwina Currie thing hit me hard! 🙂

  3. Jenny Eatwell 24/09/2011 at 11:34 am #

    Yes, we go for organic free range where possible. A happy egg is such a better egg! I think it’s worthwhile worrying about uncooked eggs if you’ve a baby in the house, or if you’re pregnant. Other than that, it’s soft boiled eggs with dippy soldiers all the way. LOL

  4. Kate Duce 30/09/2011 at 8:03 am #

    Hello lovely lady. Just reading your blog and felt compelled to comment on your omlette. I learnt to make a good omlette from Delia’s How to cook – although 50% of the time they still end up looking like scrambled eggs. The main thing I remember was not to try and flip it – just fold it – and if you don’t like the centre to be too runny then pop it under the grill for a couple of minutes to firm it up a bit. Stops me getting itchy mouth!

    • Alice Cant Cook 02/10/2011 at 5:11 pm #

      Ah, hello, forgot about you and eggs!
      Thanks for this though, like the idea of folding and not flipping.
      And yes I too usually end up serving a buggered omelette and describing it as ‘scrambled eggs’ – that I of course had always intended to make!!!

  5. Jenny Eatwell 16/08/2012 at 12:28 pm #

    It occurred to me, reading this blog post again, that I hadn’t addressed the question of mushrooms first or last. When it’s a mushroom that’s going into the omelette, I saute them in the pan for a couple of minutes beforehand, just to get them going. Then I pour the egg in on top and cook on from there.

    So, if you think about whether your filling ingredients would need cooking to soften, or get that lovely fried goldenness beforehand, you shouldn’t go wrong.

    Soft, melting ingredients – like cheese – you add after the egg as they don’t require so long in which to “do their thing”.


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