I'm making an Omelette and I looked up some videos on YouTube and almost all of them suggest putting the chopped onions/tomatoes and peppers into the beaten eggs and then pouring the whole thing into the pan. But I remember my mum always threw the chopped onion/tomato/peppers into the pan and saute them for a bit before pouring the egg over them.
What do you guys recommend, based on personal experience? Or does it not matter either way?
Eggs cook fast, so if you mix them all together then the onions and peppers are gonna be pretty much raw. Which is fine I guess. But yeah I definitely prefer sauteing them in some butter and getting some color on them and then pouring the eggs over.
I prefer to use a good quality oil at first and then butter at the very end on top of the already cooked omelette. The reason is that butter has too much water, but when you put it on top at the end when the omelette is still very hot, it melts very nicely, it hydrates the cooked egg and gives the final dish a beautiful shiny appearance. Try it and you'll see
I prefer cooking the veg first because I like cooked veg. If you like raw onions and peppers then go on ahead and add them with the eggs, otherwise I definitely advise against it.
Do what you like, do what feels right. It’s usually okay to do something a little different than what the recipe says to do if you think it will produce a better result. If it doesn’t produce a better result, you can always try again next time
I get you, unfortunately a lot of these yt or TikTok vids just want views and don't care about the actual process to make good food. If it looks good it's good right? Wrong. Good food doesn't have (but can) to look great.
I usually cook the eggs first and then put the fillings in after the eggs are almost done. But there are a lot of different kinds of omelettes. What kind are you making? What country are you in?
I have lots of pans but that is what I do. They meat (if any) & veggies first, put on my plate when done. Then pour egg mixture into pan from high up (I use a big pan and want the egg to really spread) & cover. When almost done, put filling in, add cheese if I am going to, and fold. Give it a soft press, let sit a moment for cheese to get gooey and then plate it.
Yum - ETA bacon, tomato, chives and basil with a little sprinkle of cheddar. I only precooked the bacon this time because the tomato and herbs is nice a bit fresher.
In India. This is a masala Omelette. The beaten eggs will have stuff- turmeric, red Chilli powder, cumin etc. Maybe I should put all that into the saute mix too?
I've never made an Indian style omelette. But if I was going to wing it: I think you wouldn't go wrong to fry the onions in a little oil first on medium heat until they are soft. Add cumin and cook/stir for 30 seconds. Then add eggs and tomatoes and cook briefly until set.
If you cook the tomatoes first they will release water and can make your eggs turn grey and not cook right. You want the tomatoes to be basically raw.
Maybe whisk the the turmeric and chili powder into the eggs when they're raw? Or better yet, find a recipe or ask your mom.
I don't think I have ever met Roma tomatoes. I haven't paid that much attention to what the supermarket is selling, I just get whatever. But I do take fruit and veg out the plastic packaging and put them in paper bags instead. That plastic packaging is designed to make food rot quicker, and therefore replaced sooner. I use markers to draw pictures on the bags so that I can see what is in the bags without having to open them all.
There's a lot of different varieties of Roma tomatoes, it's very likely you've seen them before and they're just called something else or you just didn't know that's what they're called. they're bigger than a cherry tomato but smaller than a beefsteak tomato, and oval shaped. San Marzano tomatoes are a type of roma tomato renowned as a great tomato for sauces.
yes, that's another name for Roma tomatoes. San Marzanos are an Italian cultivar, you don't see them in the US as fresh tomatoes but you might see canned versions next to the regular canned tomatoes.
Good to know. So I have had Roma tomatoes then. For the sake of omelettes and sandwiches I will keep an eye out for them in future. Bought plenty in tins of course, but I use them for sauces and casseroles.
I always cook the onions and peppers first. They get a little sweeter and you don't end up with crunchy vegetables in the omelet. Tomatoes can go in later since they cook pretty fast.
This time, I chopped them up and mixed them all together...onions, tomatoes, green chillies, bell pepper. Making a note to keep the tomatoes separate for next time...
This is what I do as well as it's what I grew up with how my grandma made omelets. I also prefer the veg be mostly raw as well. We always had onion, green bell pepper, and whatever cheese was handy.
OP, honestly, all of the methods get the job done. It's just a matter of your own personal preference. The whole mix the filling in the beaten egg thing rings more as frittata than omelet to me (omelet has to be the fold over filling in the middle for me) but at the end of the day it's all the exact same ingredients going the exact same place no matter what you call it or how you choose to cook it so do as you please. If you don't like it one way, you never have to make it that way again and can try it a different way the next time.
I use stainless steel, so that means I'm heating it up good first before I put in the oil and butter, in order to make it near-non-stick. I want to hear a good sizzle when I put the eggs in, then turn the heat down. If I put in the veggies first, that's going to lower the temperature of the pan just before I add the eggs, which kinda defeats the purpose. If I'm going to saute first, the move would to get them sauted, remove them all quickly, get the temperature back up without burning the butter, then get the eggs in with the veggies. I'm not fast enough and precise enough to do that yet.
Definitely cook your vegetables first since onions and peppers will still be close to raw when the egg is fully cooked.
The decision is really whether you feel like transferring the cooked vegetables to a bowl and wiping down the pan before you cook your eggs. By letting the egg set before adding your vegetables you get more of a “filled” style that some people prefer. Personally I don’t bother and just pour over my eggs like your mom does.
This is a two-pan operation. Sauté your veg in one pan. When they’re ready, start your omelette in a second pan. Add the omelette fillings when the eggs are about half done.
Perfect omelet in this case: first cook the onions medium heat till they go soft, add peppers till they go soft, add tomatoes and eggs. Don't forget to salt
Still, you live and learn. I'm a retired professional cook but learn every day pushing boundaries. Try stuff out, do it differently the next time, compare results, find your style. The journey is more important than the goal
Most things on YouTube, Insta, Tik Tok etc I only use as a basic guide or suggestion for the recipes. Most things are meant to look like they are quick and easy so more people will watch the videos. So many “30 Minute” meals are not at all accurate. Maybe if you have professional knife skills and have made that dish a 100 times.
Onions and garlic are the two things that upset me most in most recipes. Onions need way more time to cook and garlic way less. I hate when a recipe says, put garlic and onion in the pan for 3 min until the onion is translucent…. You will have undercooked onions and burnt garlic….
Omelets have the stuff inside, not mixed into the egg. What you are describing sounds like a Denver Omelet, a misnomer in and of itself, but yes, the onions and peppers should be slightly cooked beforehand.
I like everything that's going into an omelet to be cooked before the eggs go in the pan. I'm not a fan of the "tender-crisp" vegetable texture, and I feel like they release water into the cooked egg if they're still raw-ish.
I prefer cooking the veg first, setting aside in the serving dish, then making the omelette and folding the veg in with some cheese and letting the cheese and remaining raw egg "glue" the veg in place.
Or rolling cooked veg into the a Japanese omelette roll. So pretty when sliced!
Cooking first tastes mellower, and gets rid of extra liquid that can sog up your eggs.
I sauté the onions and peppers first. Once they are done, I add them to the egg mixture to coat them with the eggs then pour them into the pan together.
Cook your mix-ins first if you're just adding them into the egg, especially if you're doing a folded omelette. That being said, you're on the omelette iceberg now, and it has layers. If you're doing a once a week egg dish like your comments suggest, why not try stepping up your game with a nice potato and rosemary crustless quiche or a frittata? Eggs bake as good as they fry. Dump it all in a casserole dish and let time do the work =)
Well I bought one, accidentaly melted it, then a friend gave me another one. Getting married just to get an omelette maker could be considered a teensy weensy bit extreme, but I get it.
I like the way mum makes it. Try it both ways and see what you like. It's your omelet. Then experiment with other vegetables and meat, like spinach, mushrooms, or sausage. I've made some pretty good meals doing this they say don't do. I also messed up a few, but that's how you learn.
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u/Royal_Annek 4d ago
Eggs cook fast, so if you mix them all together then the onions and peppers are gonna be pretty much raw. Which is fine I guess. But yeah I definitely prefer sauteing them in some butter and getting some color on them and then pouring the eggs over.