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Going to try this for breakfast.
i AM WITH YOU. EGGS- RUNNY - NO WAY!!! LOVE OMELETS THOROUGHLY COOKED, AND QUICHES TOO WITH VEGGIES.
Runny eggs, no thank you!
That's disgusting/big glob of Raw Egg--a slightly larger pan would allow for the egg to be spread out more and then circle to COMPLETELY cook edges while turning.
Sometimes with the egg being runny I have noticed that it will continue to cook while on the plate before I eat it while I am getting the rest of my meal ready to go. Its that process of carry over cooking Chef Meg was talking about.
For some reason, the pictures don't come thru. Oops! After writing this, it showed up. What are some other suggestions on products to add to the omelet?
Ugh! Raw egg...gross! That turned me off. If I make an omelet I will cook it all the way.
The video description should not say "learn how to make an egg white omelet in this short video" if this video does not at all address how to make an egg white omelet. It's not as simple as just using egg whites instead of whole eggs. There are other considerations. Give ACCURATE descriptions!
Needed to cook the egg more
Stick the omelet in the microwave for 15-30 seconds and it will cook the inside. I usually do the 30 seconds.
I know it is just me, but my eggs need to be cooked a little better than that. Sorry but I am not eating raw eggs.
I don't like my eggs overcooked, but I do like them done. The raw egg running onto the plate was very off-putting to me.
Thanks for the demo. -Love Mushroom Omelets
Sorry, that looked way to raw for me. I can't imagine that the runny part really cooked just by being folded under. Over cooked is ok by me. :)
why does it have to be whites only?
Ewe, I'd rather have over cooked than uncooked egg. I've seen gooey eggs, but that was just raw egg running off that pan. Also, if you're going to say you're using whites, do so, if not, say so. It's no big deal, but I just wanted to point out that the description, and video don't match.
I always cook my veggies first and then pour the eggs on top of that. Let sit and slowly cook, then flip it. One less skillet; less time standing there. My non-stick skillet is fine without butter or oil, but I will occasionally use them for flavor.
yuck!That looked nasty. I want my eggs done.
I made omelets with egg beaters and I'm not sure if she was done. I've found that when I put hot filling and cheese, then close and heat until cheese is melted. The eggs are then fully done.
It sure didn't look like the omelet was fully cooked. It looked a bit on the raw side. Other than that, it looked like a tasty breakfast.
I'd rather cook my eggs a little more!
That's yucky, my eggs have to be totally cooked and that was still runny
I typically find a way to flip my eggs in the pan. I let it cook, and play with the edges to make sure it does not stick. I flip the eggs (sometimes they break or tear a bit), immediately add my veggie mixture and cheese, fold and plate.
thanks for the info Like eggs well done
I love runny eggs
i like my eggs fully cooked, but soft...the puddle of runny egg will not finish cooking on the plate, but i thought the video was perfect and she probably ran out of time to finish cooking...thanks...i i flip my omlet, fill, then fold
Excellent video. I m always worried about burning my omelet. I know when I scramble my eggs to take them out of the pan before their done. They finish cooking by the time I set them on the table. I ll try this with the omelet.
The video kept stopping and starting but I think I got the basic ,also the eggs don't look like they were cooked completely I would have to cook them more ,but thanks for the help .
I only eat the whites...don't know what a whole egg would taste like!! Hahaha!! Nice demo...
Thank you, Meg! Some people just don't listen or read well...your reciepts are well planned out and cooked wondefully. Reminder...these reciepts are a guide, not a law to follow!
Pickey people, never heard Chef Meg say it was an egg white omelet, and if it is a little bit to runny for your liking, leave it in the pan a little longer. The omelet sounds good, I have tried it and love it.
I brown mushrooms, onion, garlic together, then add chopped spinach. Then mix with omelet in small amt of olive oil. It's delicious, and very filling, if you put it on a slice of whole wheat toast with a little bit of avocado spread on the toast before you add the egg/spice/veggie mixture.
It looks too runny to me. I have been making a one egg omelet lately with .25 cup broccoli and/or cauliflour, .33 tbsp. ground flaxseed, pepper and/or other spice, no salt. I then place this on top of a slice of whole wheat bread with a slice of virginia ham, place 1/2 slice of colby jack cheese..
i prefer my eggs fully cooked, not runny! I think i would throw up eating it that runny. But the spinach omelet (minus the fungus) would be good.
I made the omelet & it turned out great & tasty!
I make mine this way, I saute 1 cup spinach and/or kale, 1 clove garlic (minced), 1 or 2 fresh mushrooms, with 2 whisked eggs), one can use egg whites cholesterol is a issue), microwave 1 minute -20 seconds in microwave container, add 2 Tablespoons of Salsa, serve with quartered whole wheat toast
I make my omletes this way. By the time you sit down to eat it, it's not runny and you wont contact salmonilla. Trust the pro, she wont steer you wrong.
The flavor of a little butter with my eggs taste so good. I like the idea of just a bit of olive oil to get the nutrition (good fat). In the past the butter burns faster ...I am going to try this technique because I like mushroom and spinach omelet's with an ounce of Swiss cheese.
I cook my omelets on low and use a pancake spatula and flip it. I could never eat and omelet if it were runny. Yuck.
Way too runny eggs!! And yes, out of a professional, I would expect a better demo and nicer looking omelet. I can do better and I don't usually cook! Not trying to be mean-just think the video should be reshot! Yes, you can buy egg-whites with coloring to look like it has a yolk, but why bother!
No, thank you. I prefer to have fully cooked eggs in my omelet.
Good tip about the butter and olive oil mix.
Interesting technique - I'd be worried about salmonella though. I'm not convinced it's going to do that much cooking off the stove!
Some egg white preparations, for example egg beaters, contain beta-carotene which make them that yellow color. That may explain why hers are yellow.
explains why mine always come out burnt
Thanks for the demo.
I do my omelet's that way as well, but too runny.
Personally I like my eggs done before taking to dinner table!
It was a little runny for me, but I agree with the method. I like mushrooms, chopped leftover broccoli and grated cheddar in my omelet.
As others have said--definitely undercooked as the puddle of egg to right of omlette shows and where did she get yellow egg whites? This video needs to be redone I think.
Thank you for the grate demo on how to make on omlet.
I'm lazy. I just make an egg scramble and mix it all together. An omelet is a chef's task and I get them when we go out for breakfast after church. My friend and I like the same thing and we split one!
No, those definitely aren't egg whites. I'm sure you could just follow the directions the same and just use whites. No biggie.
We're those really egg whites? They kind of looked like whole eggs ???
A French-style omelet is in fact runny. I read a quote by a Frenchman somewhere that "it should resemble mucus".
Great Tips! But I like my eggs cooked a little longer too!
Instead of using butter, I just add a little water after whisking the eggs, cover for a few seconds, flip it over in the pan, add whatever I want in the omlet, THEN fold it over as it is plated. The water makes it nice and fluffy without adding the extra calories from the butter. Yummmm
Totally agree with love2run72, I hate my omletter overcooked. And truth is that omlette (and amny other things) continue cooking once you remove them from teh fire. So if you want a nice fluffy omlette just done right, follow Chef Megs instructions
After reading the comments, those who say that the egg is too runny may not have heard Chef Meg talk about "carry over" cooking. The egg will cook the rest of the way as it sits. I hate overcooked eggs so this works great for me.
The eggs were to runny...don't think that I could eat it like that.
I definitely need my egg cooked more, runny doesn't cut it for me!
Yuck. Maybe the undercooked egg inside the omelette will steam the rest of the way, but that pool that landed right on the plate? I hate overcooked eggs and that's still just gross. If someone gave me that, I would give it right back.
ummmm errr I dont think so, I like my omelet cooked.
I liked the combination of spinach and mushrooms. To each persons taste but the video was more about techinque for those who don't know how to make omelets I thought it was great in the time frame the video last.
looked good. Just woulda cooked the eggs a tad more... I only want a runny egg if I get it over easy... Good technique though!
Looks wonderful! I don't like my eggs overcooked.
Love Chef Meg's recipes and cooking demos!!!!!
yes, the egg looked way to runny. Also, being lazy, i cook my filling the in same pan as the omelet so i only have to clean one.
I don't like to see anything running in my foods; includinding runny eggs! I prefer mine well done.
Too runny. I'm surprised you would show something like that. I usually love your recipes.
I'll try it usually I seem to end up with really delicious scrambled eggs.Need more practice I guess.I love omelets and scrambled eggs both though.
Looks great! I will try it that way!
I prefer mine to be done....a little bit longer!
Left too raw for this gal's liking.
I use this method of cooking always..hey ya'll if you HEARD Chef Meg right it will finish cooking for the heat so it will not be running. lighten up ENJOY!:)
If the omelet is runny, then heat it up a little in the microwave or leave it a few seconds longer in the pan. It's still a really instructional and Chef Meg is very helpful. I can't believe how many of you are nitpicking about this.
I think it needed a little more time to at least stop it from still being liquid. Other than that, thanks for the tips.
This omelet needed a few more seconds of cooking time. Sometimes I pop my omelet into the microwave for 10-12 seconds and the egg "puffs" up beautifully. I love omelets!
I agree that most people overcook their eggs but that omelette was still raw. Also, the video caption says egg white omelette but that certainly did not look like just egg whites to me. I would have expected a prettier omelette out of a professional chef.
So sorry I agree, it is raw and runny! Needed a little more time! I do not believe steam would have finished the cooking. I would have flipped it over, added the veggie insides, and then folded it over and plated!
This omelet sounds really great and I'm anxious to try it.
That omelet is raw and runny. Not edible raw and runny.
That omelet certainly looked runny to me! I'm not sure I would eat it.
Was that omelet still raw and runny?
I make this omelet and love it....yum!