You shouldn't have it every day, but--
An omelet filled with manchego cheese, sliced black olives and bacon is delicious! Splash a little hot sauce on that and you are eatin' like royalty. I crumbled some broken corn chips in the eggs on general principles -- chips, splash of Worcestershire, bigger splash of cold water, let it sit a spell, then add eggs and administer a sound thrashing.
(I am once again goggled at the people who tell me 90 percent of all attempted omelets end up as scrambled eggs. C'mon, how hard can it be? I don't turn out works of art but you pour it into a slightly greased non-stick pan, give it a bit to start cooking, offset the pan, load up the side farthest from the heat, and turn the unloaded side onto it as soon as the top is firm enough. Re-center the pan on the burner, cook, done.)
BUILDING A 1:1 BALUN
4 years ago
5 comments:
I think it's a matter of patience, and perhaps having a decent egg pan. If one must scrape to flip, then it won't be an omelet.
Myselfs just slid an iron pan into the oven loaded with diced potatoes, a diced apple, some butter, and a smattering of steak seasoning.
Soon as it's deemed the correct time, I'll cook a sausage patty and a simple two egger to go with.
I cooked what amounted to an omelette very day for years. Now I'm old and lazy and just scramble eggs and throw them on a biscuit or toast with a slice of cheese and some bacon.
I used to have issues with omelettes. Then I put in a little effort and learned to make a chupaqueso, and suddenly omelettes were easy.
Well seasoned cast iron works very well.
Decent egg pan makes a huge difference. My favorite is a round cast iron griddle. The low sides simplify getting the spatula in without tearing, and well seasoned cast iron is hard to beat. Helps with eggs over easy as well.
I have a nice non-stick 10" or so pan that does small omelets nicely -- cast aluminum and a very gentle slope to the sides.
Helps to own a very, very wide spatula.
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