# Ever heard of an egg-yolk omelet? **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [October 25, 2022, 5:52pm UTC](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768 "2022-10-25T17:52:41Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![Atamasama](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/atamasama/32/12961_2.png) [@Atamasama](https://boards.straightdope.com/u/Atamasama)\ **Post date:** [October 27, 2022, 10:23pm UTC](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768/41 "2022-10-27T22:23:47Z")
I approve of this thread becoming a “how to easily make a kick-ass omelet” thread. ---
**Author:** ![Dewey\_Finn](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dewey_finn/32/4222_2.png) [@Dewey\_Finn](https://boards.straightdope.com/u/Dewey_Finn)\ **Post date:** [October 27, 2022, 10:33pm UTC](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768/42 "2022-10-27T22:33:52Z")
As the OP, I’m OK with that. My usual breakfast at home is a two-egg omelet. Lately, I’ve been adding a pinch of salt, four tablespoons of water and a teaspoon of corn starch to the eggs before beating them. I’m still not getting the classic fluffy omelet. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 28, 2022, 12:30am UTC](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768/43 "2022-10-28T00:30:37Z")
My favorite style of omelet is a French omelet, so no poofing, no browning, no stuffing with a shitload of ingredients. Never been a fan of omelets until I discovered those. It’s funny, because same ingredients in a classic Denver omelet served to me as an egg scramble, and I’m fine. ---
**Author:** ![Atamasama](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/atamasama/32/12961_2.png) [@Atamasama](https://boards.straightdope.com/u/Atamasama)\ **Post date:** [October 28, 2022, 12:38am UTC](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768/44 "2022-10-28T00:38:34Z")
Personally, I’m more a fan of frittatas. A frittata is basically an omelet, except instead of having a folded egg with a filling, the filling is mixed throughout. It’s less messy to eat and each bite is more flavorful to me. I still like omelets well enough though, and make them too. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [October 29, 2022, 4:22pm UTC](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768/45 "2022-10-29T16:22:52Z")
I saw a clip once of one of the original celebrity chefs (alas, I can’t remember which one) making both styles of omelets, and while he didn’t make a secret of the fact that he considered the French style superior, he also made it clear that if he was going to make an American omelet, he would make the best damn American omelet he could, and if that was what the customer wanted, that’s what they’d get. A real professional. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 29, 2022, 4:24pm UTC](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768/46 "2022-10-29T16:24:10Z")
It’s rare I see actual French omelets on the menu anywhere. I have to go to a proper bistro or something like that. (Or make it at home which I am decent at, but not as good as someone who does it for a living, as French omelets can be a bit finicky.) ---
**Author:** ![Dewey\_Finn](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dewey_finn/32/4222_2.png) [@Dewey\_Finn](https://boards.straightdope.com/u/Dewey_Finn)\ **Post date:** [October 29, 2022, 4:26pm UTC](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768/47 "2022-10-29T16:26:29Z")
What’s the difference between a French and an American omelet? ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 29, 2022, 4:32pm UTC](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768/48 "2022-10-29T16:32:54Z")
Classic French omelet looks like this: [![](https://www.allrecipes.com/thmb/-hycUPA3ExyFfEmyMrQI63Vtgwg=/850x850/filters:no_upscale()/4507923-chef-johns-french-omelette-Chef-John-1x1-1-e3bc85e478324f42ad5a91cd0670cf77.jpg) ](https://www.allrecipes.com/thmb/-hycUPA3ExyFfEmyMrQI63Vtgwg=/850x850/filters:no_upscale()/4507923-chef-johns-french-omelette-Chef-John-1x1-1-e3bc85e478324f42ad5a91cd0670cf77.jpg) No browning, rolled into a cylinder-crescent type of shape. No or minimal filling. Usually sprinkled with chives, or with chives in the beaten eggs. Cooks in about 60 seconds on a pan. The texture is delicate and soft. [You can read more about it and for full technical info here.](https://www.seriouseats.com/classic-french-omelette-recipe) And American omelet is generally bigger, cooked harder, browned on the outside, folded over with plenty of fillings on the inside. It typically has a more “cooked” texture, with a little crispness on the outside. Looks like this (classic Western/Denver Omelet): [![](https://www.seriouseats.com/thmb/S_LW9Oa3pkmywLUd-YsNa-WsiNs=/1500x1125/filters:fill(auto,1)/ __opt__ aboutcom __coeus__ resources __content_migration__ serious_eats __seriouseats.com__ 2020 __06__ 20200602-western-denver-omelette-daniel-gritzer-8-20ef3336fd4b44f68987badfde08a71a.jpg) ](https://www.seriouseats.com/thmb/S_LW9Oa3pkmywLUd-YsNa-WsiNs=/1500x1125/filters:fill(auto,1)/ __opt__ aboutcom __coeus__ resources __content_migration__ serious_eats __seriouseats.com__ 2020 __06__ 20200602-western-denver-omelette-daniel-gritzer-8-20ef3336fd4b44f68987badfde08a71a.jpg) ---
**Author:** ![Dewey\_Finn](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dewey_finn/32/4222_2.png) [@Dewey\_Finn](https://boards.straightdope.com/u/Dewey_Finn)\ **Post date:** [October 29, 2022, 4:38pm UTC](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768/49 "2022-10-29T16:38:33Z")
Thanks. I guess I’ve been making American omelets all along. I think I tried a couple of time to make the French-type one but could never perfect the fluffy texture or the rolling. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 29, 2022, 4:49pm UTC](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768/50 "2022-10-29T16:49:35Z")
Yep. The French ones are finicky to say the least. That’s why they are/were used as a skill test for French cooks. It’s not all that tricky to make a reasonable one after a few tries, but absolutely nailing it is more a matter of luck for me than skill. ---
**Author:** ![carrps](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carrps/32/2957_2.png) [@carrps](https://boards.straightdope.com/u/carrps)\ **Post date:** [October 29, 2022, 5:34pm UTC](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768/51 "2022-10-29T17:34:06Z")
> [@pulykamell](#): > > That’s why they are/were used as a skill test for French cooks. Yes, I can remember them using this test on _Top Chef_ at least twice. ---
**Author:** ![Biffster](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/biffster/32/339_2.png) [@Biffster](https://boards.straightdope.com/u/Biffster)\ **Post date:** [October 30, 2022, 9:44am UTC](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768/52 "2022-10-30T09:44:15Z")
> [@Dewey\_Finn](#): > > I wonder if the celebrity goes to that much trouble at home to prepare egg-white free dishes for his wife. He probably has people for that, and he probably shits all over them too. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [October 30, 2022, 10:46am UTC](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768/53 "2022-10-30T10:46:46Z")
> [@k9bfriender](#): > > > [@Broomstick](#): > > > > I am not familiar with egg allergies, but that is NOT true of most food allergies I am aware of. > > It’s not true of all or even many food allergies, nor of _all_ allergies to eggs, however: I think it’s true of my eggplant allergy, too. I think I’m a little allergic to eggplant. If i eat it, my throat itches, and maybe sometimes even swells a little. So i avoid eggplant. But…i don’t think I’ve ever had a reaction to really thoroughly cooked eggplant. I think it’s just been to eggplant that still had some texture, like fried eggplant sticks. Eggplant is pretty easy to avoid, and while i like the flavor well enough, i don’t love it. And “throat starts to swell” is a pretty scary reaction. So i haven’t experimented much. But… Yeah, I suspect I’m allergic to something that is destroyed by heat. ---
**Author:** ![muldoonthief](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/muldoonthief/32/3188_2.png) [@muldoonthief](https://boards.straightdope.com/u/muldoonthief)\ **Post date:** [October 30, 2022, 1:32pm UTC](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768/54 "2022-10-30T13:32:10Z")
Was it this? [Jacque Pepin prepares 2 omelettes](https://www.youtube.com/watch?v=s10etP1p2bU). Though he said the American omelette is a country style French omelette, and he didn’t claim one was superior to the other. The French omelette certainly looks a lot harder - I tried following his video a few times, and it did not go well. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [October 30, 2022, 9:09pm UTC](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768/55 "2022-10-30T21:09:02Z")
That wasn’t it-- In the one I saw, the chef included fillings in the American one (cheese, peppers, onions, etc.). But it’s clear that French chefs take their eggs seriously. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [October 30, 2022, 9:46pm UTC](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768/56 "2022-10-30T21:46:50Z")
We have hens, so I cook eggs every single day; if only the two dog eggs that are a training/treating/fun tradition. My advice? Cooking eggs can be a sensual experience done gently and without rush. Also, poaching is under appreciated. Subscribe to my newsletter for more tips. ---
**Author:** ![Atamasama](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/atamasama/32/12961_2.png) [@Atamasama](https://boards.straightdope.com/u/Atamasama)\ **Post date:** [October 30, 2022, 10:00pm UTC](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768/57 "2022-10-30T22:00:55Z")
> [@kayaker](#): > > Also, poaching is under appreciated. I love a poached egg but I’ve only ever done it successfully in the microwave. And I am sure it’s not nearly as good that way. I’m a big fan of Eggs Benedict and you need a poached egg for a proper one. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [October 30, 2022, 10:06pm UTC](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768/58 "2022-10-30T22:06:42Z")
> [@Atamasama](#): > > I’m a big fan of Eggs Benedict and you need a poached egg for a proper one. OMG, The Coffee Pot in New Orleans (closed during COVID, RIP) made the finest Eggs Sardou. > **[Eggs Sardou](https://en.m.wikipedia.org/wiki/Eggs_Sardou)** > > Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where eggs Sardou was invented, and at Brennan's. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented. > Cooked fresh spinach is creamed with a bechamel sauce, a drop or two of Tabasco sauce is a... ---
**Author:** ![Atamasama](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/atamasama/32/12961_2.png) [@Atamasama](https://boards.straightdope.com/u/Atamasama)\ **Post date:** [October 30, 2022, 10:09pm UTC](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768/59 "2022-10-30T22:09:04Z")
> [@kayaker](#): > > [Eggs Sardou - Wikipedia](https://en.m.wikipedia.org/wiki/Eggs_Sardou) That **does** look pretty good. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [October 30, 2022, 10:13pm UTC](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768/60 "2022-10-30T22:13:30Z")
The Coffee Pot was such a cool place. The average waitress age was about 74. You had a Bloody Mary and coffee, and your waitress was a grandma, it was so relaxing. And they’re gone. [Previous page](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768.md?page=2) [Next page](https://boards.straightdope.com/t/ever-heard-of-an-egg-yolk-omelet/973768.md?page=4)