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The Art of Making an Omelette
Ms Sans Serif
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[quote:Anonymous Coward 659728:MV83NzMwNzRfMTIwMjE1MjlfQkFDRjU0MTI=] I'm impressed by this and agree with these points - no milk low heat saute fillings first (if at all, I like raw tomatoes, chopped & drained) butter is the best pan lube I'm surprised no one's talked more about seasonings. I personally always beat a healthy pinch of tarragon in with the eggs, gives it that tarragon flavor. Not everyone likes tarragon, but I do. [/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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