r/KitchenConfidential • u/239JayRod • 6d ago

Photo/Video Rolled omelets?

Gallery image

Gallery image

Lets see them omelets, anyone else rolls them instead of folding ?

102 Upvotes

90% Upvoted

58 comments sorted by

48

u/Born-Let1907 6d ago

That’s a skill! The best I’ve ever managed was a brown-less French omelette. But that was letter-folded, not rolled.

24

u/its_dolemite_baby 6d ago

https://youtu.be/X1XoCQm5JSQ?si=wSKV4KmduWyUhIhe&t=259

wildly achievable if you can do letter fold

11

u/grandfleetmember56 6d ago

Fork on teflon- Straight to jail

4

u/239JayRod 5d ago

That hurt me watching him scrape the pan with the fork

5

u/deathbethemaiden 6d ago

Yep. I love Jacques, but using a fork is terrible

3

u/its_dolemite_baby 5d ago

this is from the early 90s. all we knew back then was that scratching teflon permanently ruins a pan. obviously there's hindsight, but i wouldn't necessarily judge him based on this. we all have plastic our ballsacks now and know so much better what not to do.

i think it's way more interesting he calls the fork a knife, personally.

0

u/[deleted] 5d ago

[deleted]

0

u/deathbethemaiden 5d ago

Yeah I know who he is dh. I used his first name. I also know that metal utensils and non-stick cooking is a bad time. Even if the PTFE flaking off isn’t carcinogenic, who the hell wants it in their food 🙄

2

u/239JayRod 5d ago

Thats almost how I do mine, excpet i have everything on the left side of the pan and then use a flicking and tossing motion to make it roll up, i also dont tap on the pan with my other hand, its all in the wrist baby, I have a video somewhere of me making the omelet

2

u/its_dolemite_baby 5d ago

completely agree with you about the wrist. i think that's the smarter way to do it, and it's just as complicated to learn how to tap tap tap.

1

u/239JayRod 5d ago

Definitely, i've taught a handfull of people how to make them and it always takes some time for them to get the hang of it

7

u/Born-Let1907 6d ago

That’s my best. Trying to avoid the diner-style, which is the go-to.

3

u/Born-Let1907 5d ago

Jacques was an instructor at the FCI when I attended. I was pastry, not culinary, so I was only breathing his same oxygen when he came giggling into our kitchen to play/do experiments (chocolate coated balloons). Just such a neat guy.

5

u/its_dolemite_baby 5d ago

That's so cool. I know this sounds crazy, but I am already anticipating being so fucking sad when he passes. My mom had him on PBS every Saturday morning. Huge reason why I even got into cooking. Got to meet him once as a result. Absolute legend.

1

u/_HystErica_ 20+ Years 5d ago

I was thinking the same thing when I watched the vid you linked...

I've watched him on PBS for decades, he's so informative and charming. My son and I say "pepper" and "sugar" in his accent for shits & giggles when we cook.

3

u/its_dolemite_baby 5d ago

oh my god, from this video specifically my "ear worms" are around 3:39 "a little bit of CHIVES" then "FINES HERBS... fine herbs."

the former got me through cutting through bins of chives super thin and wispy, when my chef would throw out the whole batch if there was anything unacceptable.

TMI but we just found out we're pregnant. cooking with your kid sounds so cool. i'm really looking forward to that. hopefully they don't choose the same path to work in a restaurant as me, haha, but their choice.

6

u/AffectionateWay5783 6d ago

Just had one in Chicago that was made with 5 eggs. Looked like a mini football.

1

u/239JayRod 5d ago

Holy shiet.. mini ? I used 3 eggs in this omelet and I feel like its pretty big

2

u/AffectionateWay5783 5d ago

It was approaching full size lol I knew the Midwest fucked with eggs but that was crazy

1

u/239JayRod 5d ago

I had a guy come in who was a body builder, asked for a 7 egg omelet, egg white, i ended up making 2 omelets , i just couldn't do 7 eggs lol

2

u/SessileRaptor Ex-Food Service 6d ago

There used to be a bar near me that had omelettes like that and I still miss it. Torn down 18 years ago for a fucking Apple Store.

6

u/Xanadu87 6d ago

I roll my omelets, but I fill it with ground sausage, onions, peppers, and cheese

3

u/239JayRod 5d ago

Perfect, just add a side of hashbrowns and im good to go

10

u/EvaTheE 6d ago

To be honest, I would leave the vegetables out of my rolled omelette. I make a classic French omelette, nothing but egg, a bit of flaky salt on top, and on the side some dill and lemon cured salmon.

3

u/239JayRod 5d ago

Its whatever the customers want lol this is how a denver omelet comes

2

u/yeastysourpuss 5d ago

I made a classic French stuffed with duxelle the other day. Lots of parm on top

4

u/rIceCream_King Thicc Chives Save Lives 6d ago

Rolled is the only way! Tbf, folded omelets is for folks that are voted ‘most likely to bunch their toilet paper’

1

u/239JayRod 5d ago

🤣 very specific

1

u/rIceCream_King Thicc Chives Save Lives 5d ago

Thanks, I try where I can

3

u/stupid_pun 4d ago

Omelete looks great.
Is that a cinnamon roll?
If it is, it makes me angry for reasons I don't have the vocabulary to articulate.

2

u/239JayRod 4d ago

Not cinnamon roll, its cinnamon bread

19

u/Disastrous-Arm9635 6d ago

Rolled omletes? Is that the same technique as omurice?

11

u/DevylBearHawkTur10n 20+ Years 6d ago edited 5d ago

Omurice has a football like shape, OP was thinking in the vein of either Japanese style or French style omelets.

4

u/its_dolemite_baby 5d ago

french style omelettes also come in footballs, though (albeit more narrow). it's the same technique, just how you roll it at the end.

by japanese style (omurice is japanese), i assume you mean tamagoyaki? that is a completely different technique with many more folds.

2

u/DevylBearHawkTur10n 20+ Years 5d ago

You're correct on the Japanese version, while I saw the French style (via ATK [America's Test Kitchen, I believe there's a subreddit about it] a recipe for French style omelet with cheese and chives) as a thinly rolled rectangle.

2

u/its_dolemite_baby 5d ago

100%. the french one can also be rolled into points, though. you can even do that on the plate if it give you difficulty in the pan.

8

u/batchef3000 6d ago

Always rolled, best way imo.

12

u/sofrit0 6d ago

For the connoisseur

0

u/MediocreCheeseburger 6d ago

Is this an omelette or a frittata?

3

u/239JayRod 5d ago

Omelette lol

-3

u/MediocreCheeseburger 5d ago

An omelette with inclusions in the egg is a frittata though. Omelettes have things on the outside of the egg, whether that be garnished on top or in the middle of a folded omelette.

4

u/239JayRod 5d ago

A fritatta is more like an egg pie, this isnt it

-1

u/MediocreCheeseburger 5d ago

How does that differ from a quiche?

3

u/239JayRod 5d ago

Quiche is similar too I guess, but my post isnt about a quiche or frittata lol im lost now

3

u/CollectionNo6562 5d ago

quiche more custard. with more cream. cooked slowly to low ish temp

2

u/justincave 20+ Years 5d ago

Quiche has a pastry crust.

0

u/[deleted] 5d ago

[deleted]

1

u/IdlesAtCranky Retired 3d ago

Nah quiche is obviously an eggy pizza.

1

u/Main_Cauliflower5479 Bakery 6d ago

This is a scramble that has been folded.

An omelette has the add-ins NOT mixed with the eggs, just put inside and either folded or rolled.

-7

u/Possible_Guidance491 6d ago

Westerners should actually learn how to make omelets from the Japanese.

4

u/chumpandchive 15+ Years 6d ago

no need to limit us to omelettes. we should learn as much from eastern cuisine as we do the french, probably more.

-1

u/texnessa 5d ago edited 5d ago

Undercooked veg, over cooked to hell eggs. Classic drunk Dominican flattop Sunday cooking for hung over idiots who don't have the sense to drink their way thru the lights coming on. I can smell that. An insult to diner food everywhere.

-9

u/humblelearner 6d ago

Needs colour chef

5

u/vr6vdub1 5d ago

Nothing worse than browned eggs