Godlike Productions - Reply to Thread

Users Online Now: 1,478 (Who's On?)	Visitors Today: 237,920
Pageviews Today: 475,051	Threads Today: 182	Posts Today: 3,177
07:42 AM

Back to Forum

Back to Thread

REPLY TO THREAD

Subject The Art of Making an Omelette

User Name

Captcha

Font color: Font:

In accordance with industry accepted best practices we ask that users limit their copy / paste of copyrighted material to the relevant portions of the article you wish to discuss and no more than 50% of the source material, provide a link back to the original article and provide your original comments / criticism in your post with the article.

Original Message I've had some really nasty omelettes in my life. They all seem to be to thin and burnt. I've read online about omelette cooking, but I seem to cook it differently than most do. Any cooks here do it like I do?

The main difference in how I do it is, instead of swirling the pan so the edges of the egg stick farther up the pan, I use a spatula and actually lift up the outer edges of the egg and tilt the pan so the uncooked part travels underneath. And then I use the spatula to manually scrape away all the rest of the uncooked egg so that it goes underneath too. I think this way it makes the omelette more moist, thick, and fluffy instead of thin and burnt.

Also I never add milk.

Here's my favorite omelette recipe:

1/2 T butter
2 eggs
diced salami
diced tomatoes
diced feta cheese
diced shallot
leftover basmati saffron rice with shitaki mushrooms
bean sprouts

Pictures (click to insert)





\| Next Page >>