(Part 2) Best omlet pans according to redditors
We found 73 Reddit comments discussing the best omlet pans. We ranked the 35 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
Guys this is one of my absolute favorite breakfasts, takes less than 15 minutes including bacon cooking, and is SO much cheaper than eating out.
Omelettes are super simple to make, they just take a tiny bit of practice to get down right, and a good omelette pan makes things SO much easier. I use this 12" one, because I typically make two egg omelettes and prefer them slightly thinner. Seriously, having the right pan makes it so much easier. It's like my one piece of specialized cookware, and I yell at my roommates whenever they look at it.
So check this out. Hit your pan with a touch of nonstick spray, bacon grease, or butter. Dealer's choice. Crack two eggs into a bowl, and whip that stuff up with a fork. You want it nice and combined, but don't whip it too long or the eggs start firming up and get gross. Some people add water or milk to their eggs. Don't be weird. Toss some dried dill into the egg though because you're fancy and dill is delicious. Sage with breakfast sausage and goat cheese is another winner.
Soften your cream cheese in the microwave for 15 seconds or so, and weigh out your salmon because them macros. Fight off your cat who is going nuts for both the bacon and salmon at this point.
Pour your egg mixture into your omelet pan, and then turn your burner on to the low side of medium. By not preheating your pan you avoid unsightly bubbles in your eggs. Now toss a dinner plate over the top of your skillet to help the the eggs cook evenly, and give it 3-5 minutes. Once the center of the egg is cook, gently spread your cream cheese on half, add the salmon, and real careful like fold that bad boy over and plate it. Pay the cat tax.
Delicious, super easy, and impresses your overnight guests without having to wait an hour for a table at your favorite brunch spot.
Macros (with bacon:)
ETA: I use the reduced fat cream cheese because it has less net carbs than the full fat stuff. Dealer's choice.
Something like this https://www.amazon.com/Kotobuki-410-540-Tamagoyaki-Japanese-Omelette/dp/B00BGBNKLS
Edit; forget that they apparently make them for this purpose http://www.swissproductsonline.com/contents/en-uk/p128_Kisag_Raclette_Pan_with_spatula.html
Use a folding omelet pan and pour batter on one half. https://www.amazon.com/Fox-Run-4499COM-Non-Stick-Folding/dp/B000DZM2UI
That's a tri-ply pan made by Royal Doulton. Stainless exterior, aluminum core, nonstick surface. He uses them because Royal Doulton put out a Gordon Ramsay line of them.
This is what your classic anodized aluminum pan looks like:
http://www.amazon.com/Calphalon-Commercial-Aluminum-Cookware-Anodized/dp/B00LZ58NEE
I bought [this egg cooker] (https://www.amazon.com/Holstein-Housewares-HF-09010B-Omelet-Maker/dp/B009F95P5W/ref=sr_1_10?ie=UTF8&qid=1511711452&sr=8-10&keywords=omlette+maker) from Amazon for the mornings. Cooks while I pack up our lunches and I use a paper towel to wipe it down afterwards. Makes great omelets too, they're pretty small though.
It's pretty fun, because (1) there are endless new toys to acquire (if you're into that!), and (2) it's actually fairly budget-friendly after you get the initial hardware out of the way (ex. KitchenAid mixer etc.)...I mean, a 50-pound sack of flour is like twenty bucks, and you can make a zillion loaves of breads & cookies out of that! I do get a few premium ingredients for specific recipes here & there, but mostly I just use run-of-the-mill ingredients & get really great results!
It's also really fun amping up both the quality of your results & the experiencing of your cooking & baking time. For example, I cook these amazing five-hour carnitas in the oven, which is one of the things that got me into using leaf lard (which then turned into other incredible things, like lard-based oatmeal cookies). But then the off-the-shelf tortillas were disappointing with those stellar carnitas, so I picked up a cast-iron tortilla press (for smashing, not baking!). I then combined that with a lard-based tortilla recipe and oooooh yeah that's an awesome combination of textures, flavors, warmth, and happiness, hahaha! So going down rabbits holes is quite fun with baking!
I do a lot with my 8-cavity mini-loaf pan, which surprisingly freeze well! Banana bread & pumpkin bread with sweet cream cheese spread, cornbread, chocolate chocolate-chip bread, the list is endless! I also bake excellent homemade Twinkies in various flavors on a regular basis. I was never an overly-huge Twinkie fan, but one of my favorite bakeries makes them in a million flavors with a million different fillings & coatings (chocolate-dipped, white-chocolate dipped & dark-chocolate striped, peanut-butter filled chocolate twinkies, raspberry cake coated with coconut, etc.). So endless variations are also quite fun with baking!
If you want to build up your skills on the more technical side, Bigger Bolder Baking is a fantastic website to check out. If you want a few top-notch (I'm talking like "WOW!") recipes to try out right off the bat:
You'll discover a lot of little tricks over time. For example, which those chocolate-chip cookies above, whipping the cream & sugar & butter & eggs into something that literally resembled whipped cream is a really great trick to know about...most people just stir those together until combined, but they will actually change color, texture, and consistency when whipped long enough! Side note, if you have a KitchenAid, I highly recommend getting a SideSwipe blade (available on Amazon, be sure to get the right blade for your mixer!).
On that topic, I also recommend getting a coated dough hook & an 11-wire whisk. Wait until you try homemade marshmallows! (super easy with that whisk attachment!) When it gets cold out, I cut those bad boys into 2" chunks, skewer them, heat up some water for the delicious Stephen's hot cocoa powder mix, and then torch the marshmallows. That combination came out so good that I started hosting annual hot chocolate parties, lol!
You can get as creative as you want to with baking, too...like with cakes, you can airbrush them, do drip cakes, mirror glaze cakes, you can torch the tops of cupcakes, make cake pops, the list is endless! Depending on what stage you're at in life, especially in my case as a working adult with a family, I don't get a lot of opportunity for creative outlets due to a lack of free time (and energy, tbh lol), but my family has to eat, and baking is a fun way to amp up your enjoyment in life by making cool stuff you can eat & having fun doing it!
Plus pretty much everything is actually really easy, no matter how complicated it looks...you're just following someone else's step-by-step directions, that they have painstakingly figured out for you through probably dozens of iterations to get it perfect (as Stella did when perfecting her lacy brown-butter cookies!), and that mostly boils down to (1) mix stuff in a bowl, (2) bake it, (3) don't burn it, (4) let it cool down & "set". That little four-step process yields amazing no-knead bread, pan pizzas, twinkies, cookies, brownies, you name it!
I just used my Calphalon stainless steel sauté pan for the scallops, and their 12 inch omelet pan for the risotto.
I think it might be a hard anodized pan. Here's an example on Amazon :
http://www.amazon.com/Calphalon-Commercial-Hard-Anodized-Omelette/dp/B005DYK22O/ref=sr_1_12?ie=UTF8&qid=1407506357&sr=8-12&keywords=hard+anodized+calphalon
The one I bought was like 1/2 the price at Target.
I've been using this pan for probably over a year now (not completely sure, it's been a while though). It's held up well, definitely has some marks on the bottom though. (Those are probably my fault from randomly grabbing whatever utensil was close at hand at times.)
Nice weight to it, handle doesn't get hot (this is the pan I use for caramelized onions, which for me take about 45 minutes on the stove top).
I'm moving soon though and may have to leave it behind, and I saw this pan at a Home Goods recently for $50 (USD). I like the helper handle and since I don't use the lid for anything, I have no qualms about giving that away.
He would have been better off using one of these.
I do a better job at eating healthy at the office compared to my work from home days. When I WFH, I am able to graze all day and truly cave when the afternoon munchies strike. At work, I can only eat what I pack. I focus on protein since it is filling and keeps me from getting too hungry.
I stock up on Lean Cuisine and Healthy Choice frozen meals when they are one sale. Not the healthiest choice, but decent calorie control and many of them have 20g+ of protein. Works great when you are in a pinch. And even though they are supposed to be frozen, they survive quite well in the fridge or insulated lunch bag from morning until lunch time.
I buy large packs of chicken breast, grill it, divide it into 4 oz quantities and freeze. Pull out a bag, mix with salad greens and a little bit of dressing, and I have a salad for lunch. I use a Rubbermaid Lunch Blox Salad Container.
I also have a lot of Greek yogurt, string cheese (6g of protein for 70 calories), and baby carrots.
I also bring my breakfast to work and eat it while checking my morning emails (and Reddit haha). For breakfast I will make an omelet (using this or a breakfast sandwich with this
the Tfal is a top choice...I personally prefer the Calphalon non-stick...bit pricier & heavier but its been great for me. get some Silicon spatulas and utensils to use with whatever nonstick you get.
This is awesome enough I registered for it
Thanks for the contest!
Are you opposed to plastic? We have something like this
https://www.amazon.com/Good-Cook-Microwavable-Omelet-Maker/dp/B00OAO1MHW/ref=sr_1_5?ie=UTF8&qid=1495324347&sr=8-5&keywords=microwave+omelet+maker
My husband doesnt like microwaved eggs so I never use it, but its non stick without oil