Omelettes!

[Major Nikon]

[Phentex]

1. Love both of them!

and omelets too!

[packman]

2. The only cooking show worth watching is Jacque

In my humble opinion. The man has such a love of cooking and an air of ease about it. Learned a lot about cooking times from him and combinations of foods.

[Major Nikon]

3. A proper omelette is very simple to make

It requires minimal hardware, ingredients, time, and skills, yet the results are outstanding.

[packman]

4. I like mine stuffed

spare cheeses laying around, any sort of meats, veggies. I get carried away and just recently read that adding a teaspoon of coconut milk to the omelette makes it creamier (and it does).

[Major Nikon]

5. I occassionally add goat cheese when I have it

Most of the time I just eat them with herbs and spices.

[awoke_in_2003]

6. I like watching him, too...

what passes as cooking shows today is a joke. Too much yelling and screaming. I think Gordon Ramsey is one of the biggest chef jackasses.

[awoke_in_2003]

7. Reccing for omelettes...

I have always been told to cook eggs low and slow, I have never seen the hot and fast before.

[Major Nikon]

8. Scrambled eggs are very nice cooked low and slow

Omelettes use a little different technique. In both cases, the key is to not let them overcook to the point where the proteins completely coagulate and dry out.

[awoke_in_2003]

9. Good to know

I have always treated omelettes as unscrambled scrambled eggs. Side note which you may already know- heavy cream in scrambled eggs are extremely decadent

[Major Nikon]

10. Creme fraiche also goes well with scrambled eggs

[awoke_in_2003]

11. I'll give that a go...

Do you whip it in or just top it?

[Major Nikon]

12. I use about a tablespoon per 2 eggs while whipping them

It adds a bit of tartness which really does well with eggs.

Creme fraiche is just cream that has been cultured. It's actually real sour cream as opposed to the fake stuff you find in the market. You can whip it just like heavy cream. You can also make it yourself with live cultures. The exact same cultures are used for buttermilk. So for one package of culture I will get about 2 months worth of buttermilk and creme fraiche. I just pitch back and forth between the two with either milk or cream depending on which one I want. After about 2 months I start over with a fresh culture package.

[trof]

13. Watching Julia's clip is how I learned to make omelets.

Back in the late 60s or early 70s.