what's the secret? I've read guides on the internet and I still suck at it haha. Maybe I need new gear. lol.
can anyone here make an omelette without browning the shit out of it?
- Thread starter [UEAK]Clowd
- Start date
Jackal_Strain
Sigurd Løberg
Turn down the heat man! 90% of bad omelettes is because they're cooked too hot. I'm a fucking master when it comes to making omelettes btw.
P-E
Munchkin
J.DavisNJ
\m/
mick thompson
AKA: Ross Canpolat! SM!
small bit of oil (olive oil - its better for you) into a pan at the max heat and put a plate over it. when you start to see kinda soap bubble looking things on the top and its dried out its done, and it cooks much quicker which saves you leaving the heat on and ending up with an eggy mess in your kitchen
J the TyranT
Thats just how it is...
AudioPhile777
Mathew Cohen
iekobrid
Authorized XSr Dealer
I find the problem with omlettes is that lots of people try to cook the eggsterior and the fixins all at the same time. Onions and peppers and such take waaay longer to heat thoroughly than egg does. Check this video. The pan is only on the heat for 12 seconds. In & out.
http://www.youtube.com/watch?v=a-GFimGcYJw#t=1m38s
I find omlettes come out a lot better if you fire the goodies separately first (cheese excepted), then add them to the egg component at the very end. Also, remember that eggs are suckers for carryover. You want to take them off the heat when they're still a little underdone looking.
http://www.youtube.com/watch?v=a-GFimGcYJw#t=1m38s
I find omlettes come out a lot better if you fire the goodies separately first (cheese excepted), then add them to the egg component at the very end. Also, remember that eggs are suckers for carryover. You want to take them off the heat when they're still a little underdone looking.
lolzgreg
Cereal Shipping Sneapster
1. Use nonstick pan.
2. Evenly butter/grease/oil pan.
3. Use medium flame.
4. Cook anything going inside the omellette thoroughly beforehand.
5. Use a minimum of 3 eggs, whisk well.
6. As soon as the omellete has become completely cohesive on the bottom side, aggravate pan to loosen the omellete.
7. Instead of flipping omellete, use oven's broiler to LIGHTLY brown top.
8. Plate.
2. Evenly butter/grease/oil pan.
3. Use medium flame.
4. Cook anything going inside the omellette thoroughly beforehand.
5. Use a minimum of 3 eggs, whisk well.
6. As soon as the omellete has become completely cohesive on the bottom side, aggravate pan to loosen the omellete.
7. Instead of flipping omellete, use oven's broiler to LIGHTLY brown top.
8. Plate.
P-E
Munchkin
The settings seems weaker on my oven (well it's not the oven itself but you get the idea) than most though, so I guess we're both right.
[ame]http://www.youtube.com/watch?v=3ctOrOZ__p0&feature=related[/ame]
[ame]http://www.youtube.com/watch?v=24ShaXtp_OM&feature=related[/ame]
Alton Brown ftw!!!
[ame]http://www.youtube.com/watch?v=24ShaXtp_OM&feature=related[/ame]
Alton Brown ftw!!!
