Sorta OT - Tornado Omelette; a Technique

Botch

A neat technique, I will be trying this soon (and, this is about as food-prOn as it gets):
 
https://www.youtube.com/watch?v=Jm-v1iiwI7I
 

alaskanassasin

good show!

HeavyG

That's cool but it doesn't beat out the Japanese Omurice Omelette:

https://www.youtube.com/watch?v=Z5qoehk6xBM

There is a lot more to the making of the omelette itself so if one is interested there are more in depth (and much longer) videos available. I just wanted to convey the dramatic finish with this one.

I've tried a few times without success so I stick with making a pretty good tamagoyaki (Japanese rolled omlette).

Killit_and_Grillit

Daaaaaang

nolaegghead

Fufufufufuuuuccckkkk!

caliking

HeavyG said:

That's cool but it doesn't beat out the Japanese Omurice Omelette:

That looks like the guy at Kichi Kichi in Kyoto, Japan. Supposedly the best, or at least most famous, omurice in Japan.

I've watched his vids more times than I care to admit. Seems like a personable fella, who's made omurice so many times that he could do it blindfolded. 

I actually want to know more about that demi glace (or whatever it is), that's always on his stove. I'd pay to eat just that with rice. 

And I'll take any tips you have for making good tamagoyaki. I've made some decent enough, but not better than what our fav sushi place dishes up.

Wolfpack

First try failure, there is a fine line between the turning torque vs tearing.  Looked okay at the start and then it stopped during the twirl. When I increased the pressure it tore. So wider separation on the chop sticks and  maybe more grease on next attempt.  

Botch

@Wolfpack, I was put off a bit by the amount of oil, and from your experience, sounds like its required (I had forgotten it this morning).  

caliking

Botch said:

@Wolfpack, I was put off a bit by the amount of oil, and from your experience, sounds like its required (I had forgotten it this morning).  

yup. There's a not paltry amount of fat in that pan. 

i found that butter is my fav fat for cooking eggs (and pancakes... and waffles). If I'm going to use enough enough fat that I can taste it, I'd rather taste butter over almost any other fat.

Bacon grease is a close second. Ghee is a close third, to that close second. Depends on the kind of ghee, too.

Photo Egg

Wolfpack said:

First try failure, there is a fine line between the turning torque vs tearing.  Looked okay at the start and then it stopped during the twirl. When I increased the pressure it tore. So wider separation on the chop sticks and  maybe more grease on next attempt.  

Also watch how he turns the pan at times instead of spinning sticks.
At least eggs are cheap.lol

Botch

Gave this a try this morning. I usually have 2 regular slices of bacon and 2 eggs for breakfast. This morning I left the bacon grease in the teflon pan (12"), melted in an additional pat of butter (thanks @caliking!), added the eggs, and I think I may have waited a few seconds too long; it spun fine but didn't build up, height-wise, like it did in the video. The dismount was a disaster and I ended up with a folded omelette anyway (and a mess in the kitchen).  
But, practice! I do this every morning, so I'll figure it out.

caliking

Damn you , @Botch . Now I’m stuck on this. 

Second attempt yesterday. One egg, nothing added, except butter 2 tsp to the pan. 

Needs a little work, but not bad

Botch

Cool!  How did you brown the top?  

thetrim

Great commentary.

thetrim

Looks more like a hurricane

caliking

Botch said:

Cool!  How did you brown the top?  

By cheating... flipped it over when plating

But that does give me an idea. Flaming the top with a torch might work. Will likely look cool, too.

I need to try beating the egg, then letting it rest to get rid of all the bubbles/froth. Stay tuned...

thetrim

If anyone can master this, @caliking can...

Botch

caliking said:

show previous quotes

Botch said:

Cool!  How did you brown the top?  

By cheating... flipped it over when plating

But that does give me an idea. Flaming the top with a torch might work. Will likely look cool, too.

I need to try beating the egg, then letting it rest to get rid of all the bubbles/froth. Stay tuned...

Hmm, so it gets the same pattern on the bottom?  
If you DO torch the top next time, sprinkle it with "nutritional yeast", or whatever it was called; I'm looking for ideas and you have some extra.  

alaskanassasin

You guys don’t add any milk? Just me?

caliking

thetrim said:

If anyone can master this, @caliking can...

Only because I LOVE eggs in just about any form

caliking

Botch said:

show previous quotes

caliking said:

Botch said:

Cool!  How did you brown the top?  

By cheating... flipped it over when plating

But that does give me an idea. Flaming the top with a torch might work. Will likely look cool, too.

I need to try beating the egg, then letting it rest to get rid of all the bubbles/froth. Stay tuned...

Hmm, so it gets the same pattern on the bottom?  
If you DO torch the top next time, sprinkle it with "nutritional yeast", or whatever it was called; I'm looking for ideas and you have some extra.  

Consider it done !

And yep, the cool swirly pattern shows up on the bottom, too. 

I might add a tsp of water (which is what usually do) next time. 

@alaskanassasin I’ve tried adding milk in the past, but didn’t care for it. That was a long while ago, so may be worth revisiting. 

bubbajack

Interesting......following!

The Cen-Tex Smoker

alaskanassasin said:

You guys don’t add any milk? Just me?

Butter here. 

Botch

alaskanassasin said:

You guys don’t add any milk? Just me?

I usually just add water (mebbe 1/2 tsp) I don't usually have milk on hand.  Today I tried a Cantonese omelette recipe which included Shao Shing wine, cornstarch, soy and a couple drops of Sesame oil; I added WAY too much wine and it overpowered the eggs (along with my morning) but I'll try again tomorrow.  
Onward.  

fishlessman

water makes eggs fluff, milk seems to make them heavy. havent used even water in an omelette in years

Legume

Botch said:

show previous quotes

alaskanassasin said:

You guys don’t add any milk? Just me?

I usually just add water (mebbe 1/2 tsp) I don't usually have milk on hand.  Today I tried a Cantonese omelette recipe which included Shao Shing wine, cornstarch, soy and a couple drops of Sesame oil; I added WAY too much wine and it overpowered the eggs (along with my morning) but I'll try again tomorrow.  
Onward.  

That’s sounds interesting, is it served as a morning meal in China?

caliking

Botch said:

show previous quotes

alaskanassasin said:

You guys don’t add any milk? Just me?

I usually just add water (mebbe 1/2 tsp) I don't usually have milk on hand.  Today I tried a Cantonese omelette recipe which included Shao Shing wine, cornstarch, soy and a couple drops of Sesame oil; I added WAY too much wine and it overpowered the eggs (along with my morning) but I'll try again tomorrow.  
Onward.  

I think I know what you’re talking about. May have even seen the same video. 

A small mom and pop joint near us makes the shrimp and egg version, served over rice. The egg is delicate, flavorful, and delicious. Wish I could figure out how to make it. 

I haven’t been impressed with the addition of cornstarch. Have tried this a few times recently, but am not a fan of the texture. 

Wolfpack

Was flipping through IG a minute ago and Misen ad came up for a tornado egg.  Basically the same thing but they do it by only rotating the pan and holding the chopsticks stationary. Looks easier-