Yes. I always see that machine sitting on the wall by the griddle. If you put it in the blender it aerate it and adds alot of foam to the eggs. You have to have a good non stick pan tho because if not they definitely will stick
I agree, you did great. I used to manage a Waffle House. I am currently trying to do the same thing with a blender at home, but with a cast iron skillet. The "flip" with a heavy pan is tricky.
Does Waffle house have many low carb choices besides eggs, meat and cheese? Have they considered almond flour based pancakes, or waffles? Thanks. Love your steak and cheese omelette
As a former WH employee, just a couple things: 1) Use a skillet that the eggs won't stick to! They don't stick to the pans in the restaurant, which means we don't have to do the shaking thing you're doing to keep it intact without sticking. (This makes them fluffier!) 2) The amount you cooked the second one looks about right for what comes out of the skillet at the House™. The first one looked like something a gourmet chef would say is the "correct" amount to cook an omelet. 3) Minor, but those terms like "smothered, covered, chunked, diced, and peppered" are really only used for the hashbrowns. What you got there is a Fiesta omelet with ham. Overall though, looks like a delicious omelet that I'd be happy to have made in my own home, nice job!
Nice job and look just like the waffle House one, I've tried before but can never replicate thanks I'll have to try this videos instructions! Waffle House has the best omlets so fluffy!!!
I love this but I still wonder how Waffle House or Huddle House I only get omelets there they are huge and weigh puffed-up I use a blender but I do for egg whites and only one yolk could that be my problem
@@CookingWithThatown2 thanks. It did work. I used the "milkshake button". Thanks for ur video. It helped alot. Ive been trying to make these since the 90s......forreal
@@jsperez240 if you're a savage and/or lazy. I tend to listen to the people whose only business is eggs. The American Egg Board describes well-beaten eggs as “frothy and evenly colored.” This generally takes about 20 to 35 seconds of beating - do not over beat. You want to get them to a uniform color and texture with minimal amounts egg white showing. A fork works as well as a wire whisk but requires a slight bit more time and more energy. Use a bowl that is deep enough to support vigorous whisking. Do NOT add salt yet, as the salt will cause the eggs to toughen.
@@k3nn3thinatl you also have absolutely no idea what you’re talking about. What do you do for a living? I sell all types of eggs for a living, over easy, over med, over med well, over hard, basted, poached, soft boiled, hard boiled, scrambled, omelettes, frittatas, French toast, pancakes. As you can see I own a few restaurants. You aim to get a nice fluffy, airy, and lightly cooked egg. Blending it in a milkshake blender does that while also enhancing and intensifying the egg flavor. Whisking it with a fork will NEVER achieve that.
I am a manager at Waffle House, and you did a great job.
WOW! THANK YOU! If its worth anything I did watch that hour long training video that someone had posted on RUclips.. hhhahahahaha
@@CookingWithThatown2 I think it's cool that you found a way to do it at home since we use what looks like a milkshake machine to aerate ours.
Yes. I always see that machine sitting on the wall by the griddle. If you put it in the blender it aerate it and adds alot of foam to the eggs. You have to have a good non stick pan tho because if not they definitely will stick
I agree, you did great. I used to manage a Waffle House. I am currently trying to do the same thing with a blender at home, but with a cast iron skillet. The "flip" with a heavy pan is tricky.
Does Waffle house have many low carb choices besides eggs, meat and cheese?
Have they considered almond flour based pancakes, or waffles?
Thanks.
Love your steak and cheese omelette
Thank you for posting this! I made some wonderful omelets for the family following your tutorial
😊 Thank you. I’m glad you enjoyed
Good job man. The flipping is the only thing I'm nervous about, but I'm going to try this tomorrow.
I still suck at it
Impressive 😮… ❤❤❤❤
As a former WH employee, just a couple things:
1) Use a skillet that the eggs won't stick to! They don't stick to the pans in the restaurant, which means we don't have to do the shaking thing you're doing to keep it intact without sticking. (This makes them fluffier!)
2) The amount you cooked the second one looks about right for what comes out of the skillet at the House™. The first one looked like something a gourmet chef would say is the "correct" amount to cook an omelet.
3) Minor, but those terms like "smothered, covered, chunked, diced, and peppered" are really only used for the hashbrowns. What you got there is a Fiesta omelet with ham.
Overall though, looks like a delicious omelet that I'd be happy to have made in my own home, nice job!
Thank you . Yeah your right those are only for hashbrowns
Nice job and look just like the waffle House one, I've tried before but can never replicate thanks I'll have to try this videos instructions!
Waffle House has the best omlets so fluffy!!!
Yep yep try it out. They blend it for like 5 mins tho like they forget it’s there. Hhahahhahaha
Thanks just made this and it came out delicious
Just tried this and it worked perfectly 👍😁
👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾
Thank you! I can do this. I love Waffle House omelettes.
pretty much all I get when I do visit them.
@@CookingWithThatown2 I just tried your way!!! It works great, thank you 😊
@@kimnixon4673 thank you
This makes me go back when people kept spamming “The Waffle House has found its new host” comments lol.
I had to google it. lol
Eggcelent!
Thank you
Thanks so much. It looks delish!😍
I was wondering how they get them so fluffy thanks!!
I subbed cause u flipped the 3 egg omelette
Hhahahhahaha thanks…. I’ve been and still am working on it trust me I’ve e had some failed attempts.
Waffle House uses a milkshake mixer but for at home it’s pretty close . Looking good
Thank you
Not complicated, you just do a foward and back motion along with a circling motion simultaneously and the egg folds over itself.
Not if you don't have a good nonstick pan. lol.
I love this but I still wonder how Waffle House or Huddle House I only get omelets there they are huge and weigh puffed-up I use a blender but I do for egg whites and only one yolk could that be my problem
Yeah the normally use 2 or 3 whole eggs and then whip the eggs in a milkshake machine for like 2-3 mins to get a lot of air in the eggs
What type of blender is that?
Nutribullet blender
One of those smallish Bullet blenders
Good technique, but your fire is too high. That's why your eggs are burnt.
Lower your fire and cook them eggs low and slow.
Thanks for the tip
Will it work with mixer?
Yes it should
@@CookingWithThatown2 thanks. It did work. I used the "milkshake button". Thanks for ur video. It helped alot. Ive been trying to make these since the 90s......forreal
Hhahahhahaha no prob. I always like to watch them make them while at the counter in the store.
@@CookingWithThatown2 thanks for looking out for the people. Waffle house is getting expensive now. I want the omelette hashbrowns, waffle, and bacon
Hhahahhahaha no prob
Wow! Coconut oil! GREAT call
yep yep
burnt
ok
Eggs were obliterated in a blender. Not good.
exactly how waffle house does it. They toss it in a milkshake machine.
@@CookingWithThatown2 you're definitely right about that!
You don’t know what you’re talking about at all
@@jsperez240 if you're a savage and/or lazy. I tend to listen to the people whose only business is eggs. The American Egg Board describes well-beaten eggs as “frothy and evenly colored.” This generally takes about 20 to 35 seconds of beating - do not over beat. You want to get them to a uniform color and texture with minimal amounts egg white showing.
A fork works as well as a wire whisk but requires a slight bit more time and more energy. Use a bowl that is deep enough to support vigorous whisking. Do NOT add salt yet, as the salt will cause the eggs to toughen.
@@k3nn3thinatl you also have absolutely no idea what you’re talking about. What do you do for a living? I sell all types of eggs for a living, over easy, over med, over med well, over hard, basted, poached, soft boiled, hard boiled, scrambled, omelettes, frittatas, French toast, pancakes. As you can see I own a few restaurants. You aim to get a nice fluffy, airy, and lightly cooked egg. Blending it in a milkshake blender does that while also enhancing and intensifying the egg flavor. Whisking it with a fork will NEVER achieve that.