Saturday, February 18, 2012

How are omelettes typically made at breakfast restaurants?

Do they use omelette makers? I had one recently and it was so fluffy and good with cheese and mushrooms inside and avocado on top. But it didn't look like the typical half-moon looking omelette. It was more like a rectangular shape. Maybe they made it more French-style. But French omelettes don't traditionally have ingredients inside them I dont think. More likely on top or as a side. Is there some trick restaurants use that I don't know about?How are omelettes typically made at breakfast restaurants?
Tips on Making a Great Omelette



Cooking Instructions

- Whisk three fresh organic eggs in a copper bowl. According to Llapitan, copper produces a chemical reaction with the eggs, making them fluffier.



- Once the eggs are whisked in a liquid consistency, season them. "This is a step that most people miss but seasoning the eggs while they are liquid is much better than seasoning the top of a cooked omelette," Llapitan says. He likes to use sea salt and fresh cracked pepper. (Another trick, try saut茅ing your peppercorns in a pan before putting them into your pepper mill. "It creates a totally different flavor," Llapitan says.)



- Heat a nonstick pan on medium heat and add butter. Llapitan recommends clarified butter but whole butter is fine, too, he says. "You'll know your pan is hot enough when the butter sizzles a little in the pan but it should never burn," he cautions.



- If you are using vegetables or meats that require precooking, saut茅 those first, then pour the egg mixture over the top. Flip once, cook for another minute or two, and then serve.



- For ingredients such as cheese or salmon that do not require pre-cooking, just pour the whisked eggs into the middle of the, pan cook for a few minutes, and add the remaining ingredients.



- To serve, fold over one edge of the omelette to create a half-moon shape or flip the flat round omelette onto the plate and turn under the edges to create a perfect circle.



Serve with fresh fruit or slices of heirloom tomatoes and grapefruit juice.



World's Tallest Omelet



Leftovers:

3 ounces cooked thinly sliced steak (London broil or sirloin)

2 ounces cooked fresh spinach

3 ounces shredded Cheddar

5 eggs

2 tablespoons club soda

1/8 teaspoon baking powder

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon unsalted butter



Preheat the broiler to high.

Warm up the steak and spinach in a saute pan or in the microwave. Place all ingredients, except butter, leftovers and cheese in a blender and process on high speed for about 10 seconds to incorporate air into the mix; the club soda and baking powder will help the omelet to rise. (You may also use a hand-held blender with a deep cup).



Melt the butter in a large non-stick pan over medium-high heat. Pour in the egg mixture, and using a rubber spatula, slowly push the cooked egg from 1 side of the bottom of the pan to the other to allow new raw egg to reach the bottom of the pan and cook (this creates height and keeps the bottom from burning).



When the omelet is cooked on the bottom and the top is still runny, you can either flip the omelet in the pan to finish, or to make the "Tallest" omelet possible, place the pan just below the broiler with the oven door open and the handle sticking out (it could melt otherwise) for about 30 seconds until the omelet rises and lightly browns.



Remove from heat, add warmed leftover filling and the cheese, and fold in half. To serve, slice into pieces. If desired, save a little filling and cheese to put on top after folding.



HOW TO MAKE A PUFFY OMELET



A seasoned 10-inch omelet pan or skillet with a heatproof or removable handle

2 bowls

Rotary beater

Warm platter or plate

4 eggs, Fresh Fancy, Grade AA or Grade A

1/8 tsp. pepper

1/2 tsp. salt

1/4 c. water



Step 1 - Preheat oven to 325 degrees.

Step 2 - Separate eggs.



Step 3 - Add pepper to yolks and beat until thick and lemon-colored.



Step 4 - Add salt and water to whites and beat until stiff and shiny and whites have peaks when batter is withdrawn.



Step 5 - Fold yolks carefully into whites.



Step 6 - Heat butter in omelet pan which is hot enough to sizzle a drop of water.



Step 7 - Pour in omelet mixture; level surface gently.



Step 8 - Cook slowly on top of range until puffy and lightly browned on bottom, about 5 minutes. Lift omelet at edge to judge color.



Step 9 - Bake 12 to 15 minutes in 325 degree oven until knife inserted in center comes out clean.



Step 10 - To serve, score omelet down the center with a spatula, fold in half and serve on warm plate or platter. Or, tear gently into pie- shaped pieces, using 2 forks. Makes 2 to 3 servings.



hope these help. good luck and enjoy.
I am a former chef and was trained to make them as perfect as possible, for it to be fluffy, alot of places now will use a milkshake blender/hand blender to buzz the eggs and add a bit more butter or fat to fluff them, rectangular one would be made on a griddle, like pancakes, and as for a traditional french omelette, they can be filling or not, even split and the filling added to the cavity or on the side like you said, the technique there is a good pan , moving the egs until set add the filling or stuffings anf roll it like a cabbage roll to form the dome shape, tricky but with non-stick pans it is easier, I had to season a cast aluminum pan and only use it for omelettes, kept it in my locker so no one would wash it and kill the cure.



We use to use fillings like camembert cheese and top it with choron sauce, sour cream and salmon caviar, braised chicken liver in maderia sauce, asparagus with hollandaise and for the fruit componant, how about stew apricots with brandy and serve glazed with powdered sugar under the broiler.How are omelettes typically made at breakfast restaurants?
On a flat steel cooking surface you put the scrambled eggs. Anything you want in it you put on top of them. Then, using a rectangular flipper, you create and flip four sides of the circle towards the middle. That is how the rectangle is made. Flip it over so that the customer cannot see the folds. Then add whatever you want to the top. Serve.
Most of the omelet chefs I've seen use a regular frying pan and then just flip the omelet in half, with a flick of their wrist! I'm sure I'd flip it out of the pan that way though:)

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