I’ve been mixing eggs and egg whites to boost up the protein content, just love eggs so much, really love the fact that I can totally screw up and it’s still delicious.

Yeah this is a romantic idea and all that, but when the thread is riddled with egg thirst traps (and one rickroll plate of hot dogs covered with melted American cheese), that's a difficult direction to actually follow.

The nice thing is that holding myself to more exacting standards will probably spur me to more frequently do more than just basic omelettes, fried eggs, and scrambled eggs.

we don't egg shame 'round these parts

i never considered hot dogs as something able to be excessively gilded with cheese until witnessing the sheen atop that rickroll concoction

one of the most enjoyable things about this thread to me is seeing all the creative ingredients available to be served up alongside an egg

and we would all be remiss to not acknowledge the contributions of bighurt's flat top and oval appetite

Every time I eat eggs, regardless of finished product(which is usually awesome), I think "Mmm...this is nutrition-dense food."

I use Freetube and never worry about such things.

Lkj that looks scrumptious...

I'll eat eggs and toast every morning... It's healthy as well 3 eggs and two toasts are around 450 cals.

I need to know what that tastes like and I will find out.

After a Saturday night out at the bar, I would smash that before I went to bed.

Sunday morning after said Saturday night out at the bar? Not so much.

What did the mushroom sauce consist of?

All about that Egg marsala guy

It’s a bechamel sauce. Butter/milk/flour and then I added mushrooms and salt/pepper while it thickened. I hadn’t made it before, though I’d had it in a restaurant.

Honestly I think I just prefer using hot sauce, but this was pretty good too.

interesting...how bold was the mushroom flavor?

What's your guys favorite cheese for omelets? All are good but my aunt made white cheddar sharp egg omelet and it was like one of the top 10 food I ever ate.

I’d say cheddar is where it’s at for omelettes.

They were bella mushrooms instead of the white ones, so generally more flavorful than the baseline. Otherwise nothing really stands out about their boldness. Just sauteed them in butter before adding them in.

I do think that I probably lost some flavor because I misjudged the timing a bit on getting the omelette and the sauce to the finish line at similar times, the sauce was firming up too much so I stirred in some water to thin out the texture.

There's a place called Birch Door Cafe in Bellingham, WA, that sells an incredible mushroom omelette with a bechamel sauce that includes sherry, and I was doing my best to replicate that at home without bothering to buy a bottle of wine just for this. And I included spinach and tomatoes which they don't; I have a hard time ever not including at least one of those things in any omelette. It fell short of the restaurant rendition, but it was also a first effort. Maybe I'll actually get some sherry at some point and try to get closer.

I like swiss or mozzarella best for omelettes, but I'd happily use cheddar. Can't say I've tried white cheddar, but that does sound really solid.

i also agree it's tough to buy single use special ingredients for the price of a bottle of liquor.
another thing i wonder is if the mushroom sauce resulted in the actual ornelette becoming more of a texture instead of a flavor.
nothing inherently wrong with that, just shines more focused attention upon the egg cook

curious if you might consider swiss as an omelette cheese option to crown the button mushroom caps next time you make them

I don't think I'm successfully picturing what you mean by this.

What is the avg in us fried eggs vs scrambled?

I'd say it's about maybe 30% fried vs 70% scrambled. Chall think

just a riff on mushroom and swiss
button and portobello are are the same thing at a particular point in time

Yeah, the sherry is going to be key for that sauce tasting like anything. If you're not going to get it, you could just save yourself time and saute your mushrooms in butter and add them that way.

Sherry is amazing in a whole bunch of dishes, including an incredible pork and broccoli stir fry my mom made when we were growing up from one of the first Chinese cookbooks published in the U.S. Let me know if you need suggestions to use up a bottle of sherry!

Well bechamel sauce without sherry (and without mushrooms, for that matter) is its most common form, right? I actually made it again tonight without mushrooms to top a croque monsieur, which was delicious; I thought that worked really well.

That said, I agree that if I try this again for omelette purposes I would likely do it with sherry, since my conclusion coming out of this one is that I didn't like it as well as I like hot sauce, which of course is a zero-effort thing I can just pull out of the fridge.

Smoked gruyere or gouda is my fave. Cheddar is perfectly good tho.

Mmmm that sounds delish.