Omelette pan! Page 1 / 2

unknowndisorder, Sep 10, 8:21am
I'm useless at making omelettes (or according to one thread I read looking for the info I'm after) - travesties (I used milk tonight instead of water, or no fluids, depending on who's post your reading).

To the point, I do need a pan I can use for omelettes to be able to fold them easily. Should also be good for pancakes, which I hate making, but enjoy eating.

Any suggestions! Preferably not cast iron, as I've got a pan I barely use, due to weight.

TIA

davidt4, Sep 10, 11:12pm
Here's a picture of a classic omelette/crepe pan.The one depicted is very expensive, but you can probably find something just as good and much cheaper at a commercial kitchen supplies shop.I use a plain steel omelette/crepe pan that I've had for about 20 years.Nothing ever sticks to it.

http://www.millyskitchen.co.nz/index.cfm!C99C4B6E-EE20-EBDD-A923-00CE19F08D21&cat_uuid=null&pde_uuid=3ECCFFBD-E018-8BD1-32D6-29BF52404A2E&orderby=pde_name&orderdir=asc%C2%A4trow=0&currentrow=0&sitemode=normal&pit_uuid=3ED2C2E5-E018-8BD1-32AA-E45DD9D53CCD

Have your pan very hot, add a good lump of butter and as it foams pour in the eggs (no more than three eggs per omelette).It's best not to add milk or water to the eggs, just a little salt, and beat them with a fork for about a minute so that they are well broken up but not foamy.

pickles7, Sep 11, 12:29am
I like an omelette pan, rounded on the bottom.
If you already have a pan with the rounded bottom, it is now only a case of learning to cook, an omelette.
Put you pan on to heat, with a few drops of oil on LOW
I add 2 tsp of water to 3 eggs, mix to combine whites with the yolks. [note that, no egg white is left to be seen as "egg white"] add a pinch of salt & a grind of pepper. Crank up the heat , medium to hot heat, add a knob of butter, as soon as the butter is melted add the eggs, stir the eggs until near set all over, " basic omelette" turn the heat down, fill and fold as soon as the egg is just set.
The "classic omelette" is a lot harder. Master the "basic" recipe then move on to the, classic one
Serve omelettes, on a warm plate.

uli, Sep 11, 12:46am
Most likely because you never put it through the dishwasher LOL :)

I also use a plain steel fry pan for omelettes, crepes and similar items.

I never got used to the NZ idea of an "open omelette" - mine are always folded over with something in the middle (most often spinach and cream or mushrooms, onions and cream).

The cheapest steel ones are to be bought here:
http://www.southernhospitality.co.nz/categories/cookware/pots-pans/frypans/delta-carbon-steel-anti-rust-oil-finished-pan.html!___SID=U

davidt4, Sep 11, 1:00am
That's right.It just gets washed in hot soapy water with the other pans.

Our favourite filling is buttered spinach and blue cheese, although buttered mushrooms with gruyere comes a close second.

pickles7, Sep 11, 1:03am
They look nice. uli. I prefer a more rounded edge, myself.
Open omelettes . never.scramble the eggs , why not.

seniorbones, Sep 11, 1:12am
Can anyone purchase from this site! I thought it was only for commercial - motels hotel etc.

uli, Sep 11, 1:14am
I have one of their shops right here in Whangarei and they do not mind who buys as long as you bring in the cash :) I have also ordered through their website with no problems at all.

uli, Sep 11, 1:15am
Never ever feel put off by anything. Just order!

lx4000, Sep 11, 1:16am

wayne472, Sep 11, 1:35am

wayne472, Sep 11, 1:38am
Oh I am very sure if you front up to SH with the cash they will sell you whatever you want.LOL!

deus701, Sep 11, 5:46am
lol i know how you feel #1! In my first year of culinary school I struggled with it.until the tutor told me to bring my own eggs to school for practice. I watched youtube videos, tried different combinations, bought my own pan hahaha

anyway all you need is a non-stick crepe pan. Make sure the eggs are well beaten & seasoned with salt + pepper (just eggs, no milk).Get your pan medium hot, add abit of butter and wait for the butter to foam and hiss up.the point where the butter stops hissing and the foam starts dying down is when you pour your mixture in. Once you put it in, wait for 5-8 seconds for the eggs to set and bring the outer edges towards the middle.tip the pan so the liquid eggs will spread and cover the exposed pan. For the sea-slug 'shape', hold your pan at a 45 degree angle downwards and tap sharply on the pan handle so the omelete will slide and you can start rolling it up 3/4 of the way.when nearing the edge, tip the pan over a plate and you have your omelette! If you can't get the sea slug shape, you can always place paper towel over the omelette and shape it with your hands.and to get the glossy look, just rub abit of butter over the top.

cookessentials, Sep 11, 6:16am
They buy from the same distributors as any other cookware store Maureen and in fact, often ring other cookware stores trying to source cookware LOL

cookessentials, Sep 11, 6:17am
Mastrad make one of the best omelette pans

unknowndisorder, Sep 11, 8:21am
I'm useless at making omelettes (or according to one thread I read looking for the info I'm after) - travesties (I used milk tonight instead of water, or no fluids, depending on who's post your reading).

To the point, I do need a pan I can use for omelettes to be able to fold them easily. Should also be good for pancakes, which I hate making, but enjoy eating.

Any suggestions! Preferably not cast iron, as I've got a pan I barely use, due to weight.

TIA

unknowndisorder, Sep 11, 8:22am
Deus, thanks for that (and all others).
Cooks - how much are Mastrad pans. I bought a cheap pan today and attempted to make pancakes, but that was even worse. I do need new decent utensils.

The good news was the birds loved the failures (plenty) and we ended up having pikelets (using egg rings to stop spreading).

I should just go spend a few hours with mum and see if I can finally get halfway decent results. I hope a decent pan would help, but know mum uses whatever she's got. I'm just unco and make everything look difficult lol

cookessentials, Sep 11, 8:57am
About $130 from memory

cookessentials, Sep 11, 8:58am
You can also use the Infinite Circulon pans which are great.

kuaka, Sep 11, 9:18am
I've got two omelette pans.One is as old as the hills and has no makers mark or identifying marks of any sort, in fact, it looks "home-made".I've had it since new about 45 years ago.The other one has a "dimpled" bottom but rounded and is marked "Kirkland Signature Professional Quality - 20cm omelette"- it's brilliant.I picked it up at an op shop for the princely sum of $1 and it looked as though it had never been used.

I just wipe them out with the dishcloth or paper towel, and they never stick.The old one looks old and well used, but I'd rather it look like that than be all bright and shiney and stick like the devil.

uli, Sep 11, 9:26am
Why buy a 130 dollar non-stick pan if you can have a 30 dollar steel pan which will give you much needed iron in addition to your omelette rather than that non-needed non-stick poison LOL :)

But each to their own - and if cooks Mastrad pan is worth your money then go for it!

edited to add: That non-stick Mastrad pan may even give an "unkown disorder" :)

unknowndisorder, Sep 11, 9:53am
Uli, I haven't bought one yet. I'm thinking about it, but do think I should spend time with mum first and see if she can help me develop some sort of technique.

I will end up buying a pan (or not) depending on what I can find, and how I feel about it at the time. I can't justify almost $300 on any pan, let alone one that I'll use once or twice a week during summer (I love omelettes over summer).

I drink, I smoke, I'm going to die of a very known disorder (death at a guess) and I will endeavour to enjoy life as best I can until then. If I choose to spend around a hundred dollars to make my life a little bit easier to feed us, then so be it. My husband doesn't mind, so I don't feel that anyone else matters as to what they think.

I have seen enough history between you two in the past year, and appreciate what Cooks has done, whatever her motives. You have your opinions, which you're welcome to, and I wish I could find something I will be content with for $30, but if not, more will be okay.

I started cooking and baking last year, after having taken about 20 years off (with the odd bit of cooking, my husband didn't even know I could bake and we've been married about 18 years).

You can continue your vendetta with me if you choose, I don't spend enough time here to give a damn, but I will ask for advice when I need it.

pickles7, Sep 11, 10:51am
I don't ever wash mine in detergents, do like you , wipe them out with a clean dry cloth.

elliehen, Sep 11, 11:10am
I was given a copper omelette pan as a wedding gift but, as the family grew, preferred to make a frittata in a larger pan rather than omelette singles.Conventional wisdom at the time was to wipe it, not wash it.

cookessentials, Sep 11, 6:44pm
you forgot to quote on davidt's and suggest not paying over $300 for an omelette pan.are you suffering an :unknown disorder"! I am sure OP will choose a pan which suits her and her budget. She has asked a question and has been given a number of options, as per usualu, you tend to rubbish anything that is not your suggestion.

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