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lukethedrifter wrote:i think jim should try making his omelettes on the George Foreman grill when he finally gives up on the griddle aka that flat pan.

My college roommate ruined a George Foreman grill trying to cook eggs on it. On a related note, he never graduated. On an unrelated note, he makes way more money than I do because he had a job already lined up in his dad's business.

AWvsCBsteeeerike3 wrote:

Diddy wrote:

AWvsCBsteeeerike3 wrote:

Diddy wrote:I dispise scrambled eggs.

Including omelettes?

No I like omelettes. Just mentioning scrabled eggs got me in my rant.

I find this so weird. THey're the same thing.

We never had scrambled eggs at home when I was a kid. Only time I'd have them was at a friends house and by the time his mom served them they were cold and slimy. I've had good scrambled eggs but my mind always associates them with cold and slimy. Omelettes on the other hand are light and fluffy with cheese and meat in them. Yummy.

Proper scrambled eggs have a crapload of butter in them, small curds, and are silky and creamy.

Proper omelettes are fluffy.

Proper French omelettes are fluffy omelettes stuffed with silky creamy scrambled eggs that have a crapload of butter in them.

Come on dudes - scrambled eggs are the hardest thing to screw up. Even my kids can make them.
Omelets - I screw them up all the time, but then they become delicious scrambled eggs - amazing how that works.

Now what takes a little more skill is to do the eggs non-scrambled-however they are requested.

I've heard this called a lot of different names. We called it "eggintoast". Friend calls it one-eyed Egyptian.

I have the eggs non-scrambled down pat. At least over easy and sunny side up, which are the only two non-scrambled eggs forms that I know of. Don't break many, when I do I just make scrambled eggs (no butter, neither silky or creamy). They turn out perfect. I like mine still with the snotty looking stuff floating around near the yolk. Then salt and tobasco.

Never heard of a French omelette. So it's basically an egg omelette?

I like over-medium, and that's a tricky little [expletive] to master...I almost got it down.

You all make it too complicated. For omelettes and/or scrambled eggs:

Step 1: Turn on stove and add butter plus whatever fixins you want (ham, onions, peppers, jalapenos, etc)
Step 2: Break eggs & put in mixing bowl
Step 3: Scramble. (optional, add in water/milk/salt/pepper/whatever spices you want.)
Step 4: Add eggs to pan and cook halfway then flip (omelette) or just scramble it even more so it looks like it's cooking evenly (much easier).
Step 5: Cook so eggs are mostly cooked to your liking and add cheese if desired.
Step 6: (For omelettes only) Fold.

And, there you have it. The main differences (read, none)

i bet someone will disagree

Jocephus wrote:i bet someone will disagree

they'll be wrong.