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THE CHATTER BOX

 
  
  
  The Chatter Box : Blathering On
  
  
  
 
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I want to know your secrets... by Ellerd on 11 August 2006 2:10am
 
That subject line kinda sounds creepy...

But I'm talking about omelettes. My omelettes end up looking like scrambled eggs. Can anyone here make a perfect omelette? If so, I would love to hear you tips!
 
Re: I want to know your secrets... by Ginnyp on 11 August 2006 3:13am
 
Is that two eggs a knob of margarine, a splash of milk, salt and pepper?Think of the size of the omelette you want it to be and halve it,so find a pan that's 1/2 the size. Do your mix that you like. Throw that in and stir it in initially,popping all the bubbles and leave it.It isn't a pancake it's something else
 
Re: I want to know your secrets... by sighthound on 11 August 2006 3:28am
 
Using room-temperature eggs makes a much better omelette than using them straight out of the fridge.
 
Re: I want to know your secrets... by xine on 11 August 2006 5:19am
 
1. if it's a non-stick pan, pan should be fairly hot, then pour in egg mixture to cover whole pan. let it set. if you still have liquid egg mixture, gently lift up the side of the omelette, then swirl your pan so that the liquid flows onto the pan. then you can fold the omelette into a sort of a roll.
2. if you are NOT using non-stick, you must have enough oil, pan must be hot. when you pour in the egg mixture, the pan wil sizzle. edges of the omelette will bubble and cook, adjust heat accordingly. you need to ensure egg mixture is right for the pan.

happy cooking!
 
Re: I want to know your secrets... by George on 11 August 2006 6:24am
 
I know this a women's type thread, but... I've been experimenting with omelettes for at least 25 years, and I've never heard of using room temperature eggs. But, y'know, I'm going to try it.

Oh, what temperature do you suggest I make the room?
 
Re: I want to know your secrets... by perfectbitch on 11 August 2006 9:11am
 
Do give it a try George. In general, eggs usually behave better if they are at room temp. I do not know what temperature the room should be at and I can't remember what the figure is for STP (standard temp and pressure) for scientific experiments.

When you put your omellette mix into the hot pan and it has begun to set, draw the edges in carefully so that unset mixture fills the pan. Sometimes, if I have mucked it up, I just grate some cheese over the top and pop it under a warm/hot grill until it all rises up. It makes it easier to fold and get out of the pan in one piece but is considered cheating by culinary experts. : ).

Linz
 
Re: I want to know your secrets... by Helen on 11 August 2006 2:41pm
 
use water instead of milk, too.
 
Re: I want to know your secrets... by sighthound on 11 August 2006 9:07pm
 
Helen's definitely right about the water. It makes it slightly less creamy but gives you lots more fluff (and you can add creaminess with cheese - yum.)
 
Re: I want to know your secrets... by Ellerd on 12 August 2006 12:55am
 
"Women's type thread", George? I sure hope that was tongue-in-cheek, not a slight on my maleness. :-p

Thanks for the tips guys, you've all been very helpful!
 
Re: I want to know your secrets... by bandgeek512 on 12 August 2006 10:15pm
 
One thing I can say is don't cook them too long. I find that cooking them too long makes for tough eggs. :P
 
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