# omelette structure **URL:** \ **Category:** Cafe Society\ **Created:** [October 20, 2010, 2:51am UTC](https://boards.straightdope.com/t/omelette-structure/557733 "2010-10-20T02:51:31Z")\ **Posts on this page:** 8\ **Page:** 2
**Author:** ![BMalion](https://avatars.discourse-cdn.com/v4/letter/b/e274bd/32.png) [@BMalion](https://boards.straightdope.com/u/BMalion)\ **Post date:** [October 22, 2010, 10:48am UTC](https://boards.straightdope.com/t/omelette-structure/557733/21 "2010-10-22T10:48:35Z")
> [@One\_And\_Only\_Wanderers](#): > > am I the only one who mixes a little milk in when beating the eggs? No, so do I. And my omlettes are to die for. ---
**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 22, 2010, 2:26pm UTC](https://boards.straightdope.com/t/omelette-structure/557733/22 "2010-10-22T14:26:33Z")
> [@Nava](#): > > Nah, scrambled eggs are a deconstructed omelette. For omelette, you whip up the eggs before adding them to the oil; for scrambled eggs, you whip them up in the pan. Not as they’re usually done here. Scrambled eggs are often (if not usually) whisked in the bowl before putting them into the pan. I personally do not do them that way, but that’s a very common method. That’s even [Alton Brown](http://www.foodnetwork.com/recipes/alton-brown/scrambled-eggs-unscrambled-recipe/index.html)’s way. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [October 23, 2010, 12:30am UTC](https://boards.straightdope.com/t/omelette-structure/557733/23 "2010-10-23T00:30:52Z")
> [@Nava](#): > > Nah, scrambled eggs are a deconstructed omelette. For omelette, you whip up the eggs before adding them to the oil; for scrambled eggs, you whip them up in the pan. > [@pulykamell](#): > > Not as they’re usually done here. Scrambled eggs are often (if not usually) whisked in the bowl before putting them into the pan. I personally do not do them that way, but that’s a very common method. That’s even [Alton Brown](http://www.foodnetwork.com/recipes/alton-brown/scrambled-eggs-unscrambled-recipe/index.html)’s way. I don’t think there will be a clear boundary between omelets and scrambled eggs with all the variations people have. I consider scrambled something stirred in the pan whether they have been pre-stirred or not. I would also lightly stir in the bowl for an omelet, but mix thoroughly for scrambled. But that’s about defining the end result, not the terminology. An omelet has ‘structure’. Its cooked on one side, and then flipped or folded. ---
**Author:** ![BigT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bigt/32/12044_2.png) [@BigT](https://boards.straightdope.com/u/BigT)\ **Post date:** [October 23, 2010, 8:12am UTC](https://boards.straightdope.com/t/omelette-structure/557733/24 "2010-10-23T08:12:55Z")
It sounds like, by your definition, the eggs in McDonald’s breakfast would be an omelet. ---
**Author:** ![SanVito](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sanvito/32/2805_2.png) [@SanVito](https://boards.straightdope.com/u/SanVito)\ **Post date:** [October 23, 2010, 4:24pm UTC](https://boards.straightdope.com/t/omelette-structure/557733/25 "2010-10-23T16:24:54Z")
> [@BigT](#): > > It sounds like, by your definition, the eggs in McDonald’s breakfast would be an omelet. They are. An overdone one at that. Proper scrambled egg are still moist. ---
**Author:** ![jasg](https://avatars.discourse-cdn.com/v4/letter/j/f0a364/32.png) [@jasg](https://boards.straightdope.com/u/jasg)\ **Post date:** [October 23, 2010, 5:25pm UTC](https://boards.straightdope.com/t/omelette-structure/557733/26 "2010-10-23T17:25:15Z")
> [@kayaker](#): > > Why even bother with an omelette when with a bit more work you can have a frittata? Or better yet, a [Spanish tortilla de patatas](http://www.finecooking.com/articles/how-to/spanish-tortilla.aspx) (sort of a potato omelette browned on both sides). I prefer mine with diced bacon & diced not sliced, potatoes cooked in a bit of the bacon grease. In my variation, I cook the bacon halfway, drain off the grease, add a diced potato & cook until slightly browned and add 2 beaten eggs and grated cheese. Cover for a minute or two while the egg browns and flip and brown the top. Generous use of black and red peppers is recommended. ---
**Author:** ![RealityChuck](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/realitychuck/32/195_2.png) [@RealityChuck](https://boards.straightdope.com/u/RealityChuck)\ **Post date:** [October 24, 2010, 12:08am UTC](https://boards.straightdope.com/t/omelette-structure/557733/27 "2010-10-24T00:08:36Z")
A good omelet is moist on the inside and crisp on the outside. Just egg with seasonings. Once the bottom is set, add cheese or whatever you want for a filling. What is usually sold as omelets in the US are scrambled eggs with mix-ins (though it looks like IHOP is at least trying to do it right). That’s OK, but a real omelet has that nice mix of a crisp outside and creamy middle. ---
**Author:** ![sitchensis](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sitchensis/32/4892_2.png) [@sitchensis](https://boards.straightdope.com/u/sitchensis)\ **Post date:** [October 24, 2010, 3:07am UTC](https://boards.straightdope.com/t/omelette-structure/557733/28 "2010-10-24T03:07:23Z")
Omelets should be stuffed full of the leftovers from last nights dinner and Velveeta cheese, and covered in sour cream and fresh tomato slices. In order to make the perfect omelet you need to overestimate the amount of eggs needed and overload the pan, then overload the omelet with filling so you can’t flip it and end up having to invert the pan with a plate in it just to get the omelet out without it spilling everywhere. My favorite is after Thanksgiving when I make them out of turkey, stuffing, and Velveeta. [Previous page](https://boards.straightdope.com/t/omelette-structure/557733.md?page=1)