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The Art of Making an Omelette
Ms Sans Serif
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[quote:A_Leopard_Sanctuary:MV83NzMwNzRfMTIwMjEyNTdfMTc3OUY5NTc=] That's got to be one of the best fillings I ever heard of. Thanks.[quote:XLR8] The best omelette, bar none Fillings: diced up tomato, jalapeno, green onion shredded gruyere, shredded king crab, a spoon or two ea. of guacamole and sour cream. [/quote] [/quote]
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
diced feta cheese
leftover basmati saffron rice with shitaki mushrooms
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