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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(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.
Scrambled Eggs:
Great video, thanks! I learned some stuff about cooking scrambled eggs.
Scrambled eggs.
I usually like to put things in my scrambled eggs, though.
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 @BurgerBaron@piefed.social
I prefer omelette but if I’m preparing it it will look like scrambled eggs.
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.
I prefer my eggs scrambled with tossed salad.
I love scrambled eggs, I use butter instead of oil and I use Vegeta instead of salt. At least to me Vegeta gives kinda sweet taste, not too sweet it is tasty.
Y’all are buncha jerks :(
I think scrambled eggs are winning slightly!
Soft scrambled eggs for sure, if it’s just beaten eggs, salt and pepper.
Fried eggs over very easy #1
Soft scrambled eggs #2
Omlette is lovely IF it is filled, cheese, spinach, onion. If just eggs, no.
Omelette or sunny side up as they say (in Dutch we call it “horses-eye”)
You get your dipping sauce for the croque monsieur you inevitably made to go along with it.
And the outer edges crisp up far better to a nice and crispy brown if you use the right butter/temperature.
Scrambled is fine too if you’re making a quiche sort of situation.
Fried or fertilized?
