omelette and fried eggs

A fried egg is simply that. You take a pan with some fat or oil in it, break an egg into it, and fry it.

An omelette is a dish made with eggs. You beat several eggs, add some milk and seasoning, then you pour the mixture into a pan and fry it for a little while. You then add some 'filling', for example grated cheese, ham, mushroom, whatever you want really, and fold it over so that you en

thank you very much

Oh thanks, Nona! Now I want a ham and cheese omeletter. A LOT! I wasn't hungry before I read this.

Dear nona, I don't know where you live but i've never seen an omelette done with milk... Are you sure you didn't describe a pancake recipe? From what I know, you do omelettes only with eggs and the filling (cheese or grinded meat or chicken). Also you do them mixing the eggs with a fork you never beat em (i don't really know what you meant by beat)... The pancakes are made in a beater or mixer...

You would not use very much milk in an omelette, just a spoonful or two. You could make an omelette without milk. Pancakes, however, would also require flour, and some sort of leavening. "Beat" is just a term meaning "mix vigorously."

By the way - I remember reading that when Paul McCartney had written the tune for the song that would eventually become "Yesterday" (actually I believe t

The famous egg dish made in the original place: Mont St-Michel

I used to do omelettes or scrambled eggs with a little milk until I developed lactose intolerance!
Now I put a little water and a little olive oil in the eggs, and salt, pepper, and basil. Beat with a fork and pour into a hot buttered frying pan. Now you've all got me hungry, too!

CJ

Well, when I said milk, I only meant a splash. It makes the omlette a bit lighter I think, but it's not essential. A pancake contains mostly flour.

When you mix it round with the fork you are beating it. 'Beating' an ingredient mixes air into it.

I rather fancy a nice fluffy omlette now too, still just nice and soft and wobbly in the middle, with cheese, onion, and herbs.

Nona The BritBut my favourite eggs are soft poached - and I mean properly right in the water, not in one of those little egg steamer/poacher contraptions. Mmmmmm...poached eggs on thick white buttered hot toast.

Even better on an English muffin (crumpet to you, probably), with a slice of Canadian bacon under the egg, Hollandaise sauc

on an English muffin (crumpet to you, probably), with a slice of Canadian bacon under the egg, Hollandaise sauce over the top

current pope

I got it! Very clever.

CJ