how do you make the best omelette??? | |
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U are so stupid! User ID: 1029486 China 07/08/2010 02:24 PM Report Abusive Post Report Copyright Violation | |
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Anonymous Coward User ID: 733974 Canada 07/08/2010 02:25 PM Report Abusive Post Report Copyright Violation | low heat, whisk thoroughly, fold when slightly undercooked, let sit in pan a minute, let sit on plate a couple, it will continue to cook. I find it doesn't get tough that way. Quoting: Anonymous Coward 1025098Yes and make sure its very low heat,takes a little longer but will come out perfect. |
nanuke User ID: 1003108 United States 07/08/2010 02:25 PM Report Abusive Post Report Copyright Violation | first step... crack the egg. ~you are love ~the key...it's almost time. !poke the bulge! ~here is my hand...it can be closed like a fist...or open to hold...yet it is still my hand. ~Today is cancelled...due to lack of interest. ~Without order nothing exists. Without chaos nothing evolves. ac 618285: ~"without both order and chaos, the illusion would not be able to continue. one day in the far away future, order will submit to chaos and the entire illusion will vanish." -------------------------------- :nan1: |
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Anonymous Coward User ID: 1029425 United States 07/08/2010 02:29 PM Report Abusive Post Report Copyright Violation | home ec major here... DO IT RIGHT. Do not use milk,,,use a little water in the eggs. If you want fluffy,,separate the yolks out and beat the white stiffly in a separate bowl and FOLD gently into the yolk / water mixture.... Prepare a large NON-STICK fry pan / omelet pan by putting butter in and melt/spread. Turn heat to high, and carefully pour in the egg mixture. Using a wooden spoon, here and there poke holes in the omelet while cooking so that the heat rises into the mixture. If you're making a non-fluffy omelet you can also roll the pan so that raw mixture can be sent to the sides of the pan, pushing the cooked mixture toward center. Play around with it in this way. For fluffy, you can cover it also to cook through. When (regular) omelet is almost cooked, put any additions....already prepared potato / onion / green pepper, etc., on the LEFT SIDE of the pan only, left side of handle. So that when you slip it out, the left side is slipped out onto the platter, and the right side can then be flipped over the top of the left half. IF YOU LIKE OMELETS INVEST IN A GOOD OMELET PAN OR GOOD SMOOTH NON-STICK PAN. enjoy ! |
Anonymous Coward User ID: 1020360 United States 07/08/2010 02:30 PM Report Abusive Post Report Copyright Violation | Use good eggs that come from chickens that aren't fed that cheap chicken feed. Good eggs come from chickens that are fed primarily corn. Use water instead of milk to mix with the egg batter. Add one slice per serving of Pepper Jack cheese into batter. Add fresh garden veggies. After its cooked and on your plate top it off with black bean salsa. Also fix some good black coffee and four slices of quality wheat toast. |
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Olibow User ID: 769657 United States 07/08/2010 02:37 PM Report Abusive Post Report Copyright Violation | i want it to be fluffy and perfect! Quoting: Anonymous Coward 990734any ideas? thanks! Use water not milk, a dash of cream of tartar, and beat until your arm falls off, it should all froth. Using a copper bowl is best. ~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~.~ From ED TV (1999) I feel that Ed (TV) is the apotheosis of a prevailing American syndrome. It used to be that someone became famous because they were special. Now people are considered special just for being famous. Fame, itself, is now a moral good in this country. It's its own virtue. |
Anonymous Coward User ID: 1021964 United States 07/08/2010 02:37 PM Report Abusive Post Report Copyright Violation | home ec major here... Quoting: Anonymous Coward 1029425DO IT RIGHT. Do not use milk,,,use a little water in the eggs. If you want fluffy,,separate the yolks out and beat the white stiffly in a separate bowl and FOLD gently into the yolk / water mixture.... Prepare a large NON-STICK fry pan / omelet pan by putting butter in and melt/spread. Turn heat to high, and carefully pour in the egg mixture. Using a wooden spoon, here and there poke holes in the omelet while cooking so that the heat rises into the mixture. If you're making a non-fluffy omelet you can also roll the pan so that raw mixture can be sent to the sides of the pan, pushing the cooked mixture toward center. Play around with it in this way. For fluffy, you can cover it also to cook through. When (regular) omelet is almost cooked, put any additions....already prepared potato / onion / green pepper, etc., on the LEFT SIDE of the pan only, left side of handle. So that when you slip it out, the left side is slipped out onto the platter, and the right side can then be flipped over the top of the left half. IF YOU LIKE OMELETS INVEST IN A GOOD OMELET PAN OR GOOD SMOOTH NON-STICK PAN. enjoy ! This is correct...separation and whisking of the whites from the yolks is key to fluffiness. |
Anonymous Coward User ID: 1029517 United States 07/08/2010 02:39 PM Report Abusive Post Report Copyright Violation | i want it to be fluffy and perfect! Quoting: Anonymous Coward 990734any ideas? thanks! According to a Mag article I read from a chef who trained in France - this is how to make the perfect omelette: very simple: vigorously beat 1-2 eggs, stir in salt and pepper to taste heat frying pan with olive oil and butter pour in eggs and keep pan moving back and forth until it begins to firm flip gently, let sit for a short time on low heat - done! |
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Anonymous Coward User ID: 1025098 United States 07/08/2010 02:45 PM Report Abusive Post Report Copyright Violation | if you want to do scrambled egg. Get a few nice eggs. whip them in a saucepan. dont add salt and pepper. add a knob off butter. put on a hob. heat and continualy stir. take of the heat stir. on the heat stir. off and so fourth. when they are cooked but still bit goo. add salt and pepper. a lump of creme fraiche and sum chopped chives for sexyness. stir and eat Quoting: Anonymous Coward 764261I think I saw Ramsay do it that way. |
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Anonymous Coward User ID: 764261 United Kingdom 07/08/2010 03:07 PM Report Abusive Post Report Copyright Violation | if you want to do scrambled egg. Get a few nice eggs. whip them in a saucepan. dont add salt and pepper. add a knob off butter. put on a hob. heat and continualy stir. take of the heat stir. on the heat stir. off and so fourth. when they are cooked but still bit goo. add salt and pepper. a lump of creme fraiche and sum chopped chives for sexyness. stir and eat Quoting: Anonymous Coward 1025098I think I saw Ramsay do it that way. i did too the other day. never made it tho |