I like scrambled eggs to omelette. Less fried surface I guess.
Edit: shoulda said “same ingredients only” but I suppose this was clear enough.
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have you considered a happy medium: french omelette?
Usually I attempt an omelette, fail to flip it, and end up with scrambled eggs anyway
Me too, and I went my whole life that way, but the solution is easy, and worked every time so far
- Nonstick pan (everything else is use cast iron)
- American omelette, not French. Fold in half, not thirds
- Don’t even try to fold it while cooking
- Tilt the pan to slide it on the plate, but use that motion to fold the omelette in half
“me egg.” Use your words! What are you asking of us?
I prefer my eggs scrambled with tossed salad.
My omelets are made with garlic, sausage, and pepper jack (and salt, pepper, and cumin). And they’re awesome.
My scrambled eggs are made with salt, pepper, and butter. They’re awesome, too, but it’s a completely different egg dish.
(egg+salt only)?
Yeah agreed! Where’s the milk and butter and maybe some fresh dill?
Also I have strong opinions about trifold being better than just slopping that thing in half like a barbarian.
Butter yes, any herbs you like, but milk makes mine watery and rubbery. Maybe a splash of water to thin them out if I want an omelette, but none if I’m making scrambled.
French-style trifold beats American half-moons easily.
No, half moon supports more cheese and toppings, and better crust.
Better crust? It’s way too thick, and doesn’t contain the fillings. The thin, crêpe-like trifold preserves a better ratio, and one that’s9re consistent throughout the omelet.
You say thick, I say chonky, that’s why it is American style. I don’t mind if it is messy or uneven as long as it is packed with flavor. Your omelet sounds good too though, I would eat it.
crust
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For both efficiency and taste/preference – scrambled.
If I’m adding nothing? Then I guess scrambled eggs. But they seem like a similar amount of work, other than I’m not tossing the scrambled eggs in the air to cook the other side.
I like scrambled eggs to omelette.
You probably want “I prefer scrambled eggs to omelette”.
Scrambled eggs if I’m making it. Slightly less effort. If someone else is, I guess maybe omelette. Not really a strong preference.
Y’all are buncha jerks :(
I think scrambled eggs are winning slightly!
I prefer omelette but if I’m preparing it it will look like scrambled eggs.
Eggs over medium (lightly fried on both sides, white fully set, yolk very runny once punctured). Runny eggs are great by themselves or with other breakfast items, particularly toast or hash browns to soak up the sauce.
That’s over easy, medium is when the yolk starts to set but not fully. My fave is over medium.
Between scrambled and omelette I’m going scrambled.
In my experience “over easy” generally still has a bit of runny white, and that’s just gross. It’s difficult to get the white fully set and still keep the yolk runny, but I always err on the side of a disappointingly set yolk.
Diners agree with you, I wish they made them like @[email protected]
I’ve never made an omelette that didn’t have more ingredients in it than that. (At least green onions, but frequently ham and cheese, bell peppers, spinach, etc etc.)
So I guess I’d go scrambled. But if I’m just using salt with the eggs then probably sunny-side up so I can dip toast in the runny yolk.
Scrambled eggs.
I usually like to put things in my scrambled eggs, though.
Scrambled Eggs:
Great video, thanks! I learned some stuff about cooking scrambled eggs.
