Overstuffed Omelets

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

This is another battle already lost, I suppose, but that doesn't mean
I have to go quietly without protest. When I make an omelet, the egg
is the central part of the dish and it needs to be cooked properly.
Today at brunch at a new, non-chain restaurant, the server touted the
house special omelet, so I tried it. I had no quarrel with the
ingredients -- bacon, smoked ham, mushroom, a little onion, some other
stuff. The problem was that there was a mountain of the stuff, and
wrapped most of the way around it as though an afterthought was a
thin, unseasoned, completely dried out egg wrapper.

Call it a burrito with an egg wrap, then, but I wanted an omelet.

I'd have been happy with two eggs filled with 4 TB of the mixture of
ingredients. I got what must have been a cupful by volume and
probably three diluted eggs worth of wrapping. A lot to eat, "good
value," but geez, I wanted an omelet. You know, an egg dish.....
-aem

That is a huge [censored] for me. If I wanted all fillings I would order that
with an egg on top. But having it overfilled with so much stuff completely
overwhelms the egg. I guess it's different tastes, huh?

Cindi

Quoted message said:

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

This is another battle already lost, I suppose, but that doesn't mean
I have to go quietly without protest. When I make an omelet, the egg
is the central part of the dish and it needs to be cooked properly.
Today at brunch at a new, non-chain restaurant, the server touted the
house special omelet, so I tried it. I had no quarrel with the
ingredients -- bacon, smoked ham, mushroom, a little onion, some other
stuff. The problem was that there was a mountain of the stuff, and
wrapped most of the way around it as though an afterthought was a
thin, unseasoned, completely dried out egg wrapper.

Call it a burrito with an egg wrap, then, but I wanted an omelet.

I'd have been happy with two eggs filled with 4 TB of the mixture of
ingredients. I got what must have been a cupful by volume and
probably three diluted eggs worth of wrapping. A lot to eat, "good
value," but geez, I wanted an omelet. You know, an egg dish.....
-aem

I hate it when I order an omlet and I get one of those things. There was a
Country Kitchen here for a little while and everybody raved about it. I
ordered an omlet and the egg was thinner than a tortilla and it still wasn't
cooked all the way thru!! It was just nasty. We never went back and the
place closed in less than a year.

Ms P

The message <[email hidden]>
from aem <[email hidden]> contains these words:

Quoted message said:

This is another battle already lost, I suppose, but that doesn't mean
I have to go quietly without protest. When I make an omelet, the egg
is the central part of the dish and it needs to be cooked properly.
Today at brunch at a new, non-chain restaurant, the server touted the
house special omelet, so I tried it. I had no quarrel with the
ingredients -- bacon, smoked ham, mushroom, a little onion, some other
stuff. The problem was that there was a mountain of the stuff, and
wrapped most of the way around it as though an afterthought was a
thin, unseasoned, completely dried out egg wrapper.

I knew the end was nigh when I saw "ready to microwave" omelettes for
sale in Marks and Spencer food dept. (it wasn't raw egg, but already
cooked, looking like a dried-out egg wrapper)

:-(

Janet

aem said:

This is another battle already lost, I suppose, but that doesn't mean
I have to go quietly without protest. When I make an omelet, the egg
is the central part of the dish and it needs to be cooked properly.
Today at brunch at a new, non-chain restaurant, the server touted the
house special omelet, so I tried it. I had no quarrel with the
ingredients -- bacon, smoked ham, mushroom, a little onion, some other
stuff. The problem was that there was a mountain of the stuff, and
wrapped most of the way around it as though an afterthought was a
thin, unseasoned, completely dried out egg wrapper.

Call it a burrito with an egg wrap, then, but I wanted an omelet.

I'd have been happy with two eggs filled with 4 TB of the mixture of
ingredients. I got what must have been a cupful by volume and
probably three diluted eggs worth of wrapping. A lot to eat, "good
value," but geez, I wanted an omelet. You know, an egg dish.....

For this reason I do not order an omelet in restaurants where I do not
know what to expect. If I am in a strange restaurant I try to look
around and see someone else with an omelet before I order, otherwise I
just order eggs. It's the "supersize me" mentality. People expect
quantity, not quality.

Janet Baraclough said:

I knew the end was nigh when I saw "ready to microwave" omelettes for
sale in Marks and Spencer food dept. (it wasn't raw egg, but already
cooked, looking like a dried-out egg wrapper)

:-(

Janet

And a proper French Omelet is slightly runny in the center.

raymond said:

For this reason I do not order an omelet in restaurants where I do not
know what to expect. If I am in a strange restaurant I try to look
around and see someone else with an omelet before I order, otherwise I
just order eggs. It's the "supersize me" mentality. People expect
quantity, not quality.

Well, I'm glad to hear I'm not alone in this. In a few days I'll
grate a little cheese, pick some fresh basil leaves from the potted
plant, and make myself a good omelet. Next time we go out for brunch
we're already planning to go for dim sum, so this won't arise again
for some time. -aem

Oh pshaw, on Tue 13 Nov 2007 05:48:46p, Goomba38 meant to say...

Quoted message said:

Janet Baraclough said:

I knew the end was nigh when I saw "ready to microwave" omelettes for
sale in Marks and Spencer food dept. (it wasn't raw egg, but already
cooked, looking like a dried-out egg wrapper)

:-(

Janet

And a proper French Omelet is slightly runny in the center.

I long for the days of going to Madame Romaine de Lyon in NYC. Literally
hundreds of omelette combinations and perfectly cooked. If it's still in
business, I wonder and doubt that it's still the same.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
______________________________________________________________

Friction can be a drag sometimes.

raymond said:

For this reason I do not order an omelet in restaurants where I do not
know what to expect. If I am in a strange restaurant I try to look
around and see someone else with an omelet before I order, otherwise I
just order eggs. It's the "supersize me" mentality. People expect
quantity, not quality.

I am not a fan of omelettes. It is my least favourite style of cooked eggs,
that and plain hard boiled. My wife has omelettes for breakfast 3-4 times
a but the only time I ever have them is in a toasted western sandwich.

Dave Smith said...

Quoted message said:

raymond said:

For this reason I do not order an omelet in restaurants where I do not
know what to expect. If I am in a strange restaurant I try to look
around and see someone else with an omelet before I order, otherwise I
just order eggs. It's the "supersize me" mentality. People expect
quantity, not quality.

I am not a fan of omelettes. It is my least favourite style of cooked

eggs,

Quoted message said:

that and plain hard boiled. My wife has omelettes for breakfast 3-4

times

Quoted message said:

a but the only time I ever have them is in a toasted western sandwich.

I was at the Hyatt in Orlando, FLA and there was an omelette station and I
just had her add some of everything. It wasn't gigantic but it was the best
omelette I ever had. Fluffy and evenly mixed and melted. I should've had
two since I was only there overnight. 🙁

Andy

raymond said:

aem said:

This is another battle already lost, I suppose, but that doesn't mean
I have to go quietly without protest. When I make an omelet, the egg
is the central part of the dish and it needs to be cooked properly.
Today at brunch at a new, non-chain restaurant, the server touted the
house special omelet, so I tried it. I had no quarrel with the
ingredients -- bacon, smoked ham, mushroom, a little onion, some other
stuff. The problem was that there was a mountain of the stuff, and
wrapped most of the way around it as though an afterthought was a
thin, unseasoned, completely dried out egg wrapper.

Quoted message said:

Call it a burrito with an egg wrap, then, but I wanted an omelet.

Quoted message said:

I'd have been happy with two eggs filled with 4 TB of the mixture of
ingredients. I got what must have been a cupful by volume and
probably three diluted eggs worth of wrapping. A lot to eat, "good
value," but geez, I wanted an omelet. You know, an egg dish.....

For this reason I do not order an omelet in restaurants where I do not
know what to expect. If I am in a strange restaurant I try to look
around and see someone else with an omelet before I order, otherwise I
just order eggs. It's the "supersize me" mentality. People expect
quantity, not quality.

I don't order eggs out, they're usually cooked poorly and why should I
pay like five bucks for thirty cents worth of eggs. For breakfast
I'll typically order coffee, a bran muffin, and a screwdriver. When I
cook eggs at home I never dirty a pan for less than six eggs... if I'm
gonna eat eggs I want eggs... two eggs is a sample, a lech and a
schmeck. My favorite is six scrambled, cooked gently until barely
solidified curds. I don't eat eggs often, perhaps once every six
weeks, but when I do I want eggs.

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am not a fan of omelettes. It is my least favourite style of cooked
eggs,
that and plain hard boiled. My wife has omelettes for breakfast 3-4 times
a but the only time I ever have them is in a toasted western sandwich.

I love making omelet in my Calphalon omelet pan, but I don't do it
often. There are so many other, quicker ways to prepare eggs.

However, one of my very favorite omelet is asparagus and tomato,
with cheddar cheese. Really nice. (I only use the firm part of the tomato,
no juice or seeds.)

The omelet pan is so big, I generally make one omelet and split it
between the two of us, cut down the middle like a pie. It takes five
eggs to fill the pan.

THIS HEAR IS FOR CIBERPURSE AND MR,. SHELTON./.,

YOU 2 TWO IS 2 TWO EGG COOKIN FOOLS./,

FATTY IS COMIN TO EAT;. BUT WEAR IS IT

PS MR,. SHELTON ,,,. FATTY CAN EAT A DOZIN 12 EGGS ON A OMELT AND A POWND A
BAKIN/,., CUT THE SPARAGUS '; THEN LAY DOWNE/./?

FATTY IS A FATIN UP

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am not a fan of omelettes. It is my least favourite style of cooked
eggs,
that and plain hard boiled. My wife has omelettes for breakfast 3-4
times
a but the only time I ever have them is in a toasted western sandwich.

I love making omelet in my Calphalon omelet pan, but I don't do it
often. There are so many other, quicker ways to prepare eggs.

However, one of my very favorite omelet is asparagus and tomato,
with cheddar cheese. Really nice. (I only use the firm part of the tomato,
no juice or seeds.)

The omelet pan is so big, I generally make one omelet and split it
between the two of us, cut down the middle like a pie. It takes five
eggs to fill the pan.

In article <[email hidden]>, Goomba38
@comcast.net says...

Quoted message said:

Janet Baraclough said:

I knew the end was nigh when I saw "ready to microwave" omelettes for
sale in Marks and Spencer food dept. (it wasn't raw egg, but already
cooked, looking like a dried-out egg wrapper)

:-(

Janet

And a proper French Omelet is slightly runny in the center.

Can't really get away with that around here. I don't mind the slightly
runny but the SO can't stand it like that. I get it to the point where
it's glossy but firm.

Still comes out well enough.

aem said:

This is another battle already lost, I suppose, but that doesn't mean
I have to go quietly without protest. When I make an omelet, the egg
is the central part of the dish and it needs to be cooked properly.
Today at brunch at a new, non-chain restaurant, the server touted the
house special omelet, so I tried it. I had no quarrel with the
ingredients -- bacon, smoked ham, mushroom, a little onion, some other
stuff. The problem was that there was a mountain of the stuff, and
wrapped most of the way around it as though an afterthought was a
thin, unseasoned, completely dried out egg wrapper.

Call it a burrito with an egg wrap, then, but I wanted an omelet.

I'd have been happy with two eggs filled with 4 TB of the mixture of
ingredients. I got what must have been a cupful by volume and
probably three diluted eggs worth of wrapping. A lot to eat, "good
value," but geez, I wanted an omelet. You know, an egg dish.....

I don't like them over stuffed either, so that makes two of us.

--
See return address to reply by email
remove the smiley face first

The message <[email hidden]>
from "cybercat" <[email hidden]> contains these words:

Quoted message said:

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

I am not a fan of omelettes. It is my least favourite style of cooked
eggs,
that and plain hard boiled. My wife has omelettes for breakfast 3-4 times
a but the only time I ever have them is in a toasted western sandwich.

Quoted message said:

I love making omelet in my Calphalon omelet pan, but I don't do it
often. There are so many other, quicker ways to prepare eggs.

Quoted message said:

However, one of my very favorite omelet is asparagus and tomato,
with cheddar cheese. Really nice. (I only use the firm part of the tomato,
no juice or seeds.)

Quoted message said:

The omelet pan is so big, I generally make one omelet and split it
between the two of us, cut down the middle like a pie. It takes five
eggs to fill the pan.

I prefer using small omelette pans, one to each person. A
single-serving omelette cooks quicker than a big one, so ends up with a
better texture. Also, I like to very briefly flip over the whole, almost
finished omelette so that the top side just seals against the pan for a
few seconds; then I flip it back again to fill it. It's easier to flip a
smaller-diameter one.

Janet.

cybercat said:

I love making omelet in my Calphalon omelet pan, but I don't do it
often. There are so many other, quicker ways to prepare eggs.

Oh yeah, name one.

Sheldon said:

cybercat said:

I love making omelet in my Calphalon omelet pan, but I don't do it
often. There are so many other, quicker ways to prepare eggs.

Oh yeah, name one.

Careful cat m'dear. You know Shelly baby knows *everything* LOLOLOL

Ophelia said:

Sheldon said:

"cybercat" wrote:

Quoted message said:

Quoted message said:

I love making omelet in my Calphalon omelet pan, but I don't do it
often. There are so many other, quicker ways to prepare eggs.

Quoted message said:

Oh yeah, name one.

Careful cat m'dear. You know Shelly baby knows *everything*

You sayin' the Cybertrotter can't defend herself... she's far more
capable than you, you're just attempting to steal some IQ by
association... with friends like you the Cybertrotter doesn't need any
enemies, you drag her down far more than she raises you up... not only
are you dumb and smarmy, you're also a user and a loser.

I got your smorgasbord schwingin', schwedie! <G>

Ahahahahahahahahahahahahahahaha. . . .

Sheldon Fe

cybercat said:

Quoted message said:

I am not a fan of omelettes. It is my least favourite style of cooked
eggs,
that and plain hard boiled. My wife has omelettes for breakfast 3-4 times
a but the only time I ever have them is in a toasted western sandwich.

I love making omelet in my Calphalon omelet pan, but I don't do it
often. There are so many other, quicker ways to prepare eggs.

However, one of my very favorite omelet is asparagus and tomato,
with cheddar cheese. Really nice. (I only use the firm part of the tomato,
no juice or seeds.)

The omelet pan is so big, I generally make one omelet and split it
between the two of us, cut down the middle like a pie. It takes five
eggs to fill the pan.

I have had big omelettes, small omelettes, soft fluffy omelettes and hard
crusty omelettes. Some were better than others. It just remains the last
method that I would ever use to cook eggs. I don't like hard boiled eggs,
but they at least can be made into Devilled Eggs.