Filling...
Update
3 days ago
Thursday, September 04, 2014
One Dozen Eggs: Part 7 and 8
Today, it's cold cereal and maybe a grapefruit half. Oh, but yesterday's breakfast: Andouille sausage, BellaVita cheese, a little bacon and a sauteed Hatch chili in an omelet!
Filling...
Turning, oops!
Not a disaster: One plate:
Another plate:
It was very fine. And notice that trouble turning doesn't ruin an omelet. Just go after it gently and get it unstuck from the pan a little at a time. So it's not as perfect as it could be? So what, it tastes just as good. Perseverance!
Filling...
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12 comments:
Yummy!
I want to come and eat at your house.
:) You have no idea how good that makes me feel! ...Several commenters recently have said they like my food posts and it has been nice to know; I thought people kinda skimmed by them.
I'll agree. Also, it works on my current unfortunate low-carb diet, too. (I hate gimmicks, but there was more of Matt G than we needed to go around.)
Well, I don't comment on all of your food posts but I do enjoy them. Your stir fries always get my attention because for feeding myself I've always been a fan of all in one pan and fast and you've given me a few ideas of things to try.
If it gives any of that any extra oompf....
I've been getting payed to play with other people's food for a couple of decades. Hotels, country clubs, and the world headquarters of a company most folks know. (Board of Directors dinners were fun but having to deal with security guys when the Russian agriculture attache was invited to dinner was a pain) Had a few different titles but have always referred to myself as just the guy what burns the eggs.
You keep having fun with the food and I'll keep paying attention.
BGM
Roberta, I'm in line behind Jennifer!
Earlier this year, a friend's mother gave me 18 or so duck eggs from her farm. I had a hell of a time (but a lot of fun) figuring out different things to do with them.
Whatever you make with them, there's a good bit of it.
--Tennessee Budd
5 hour drive from my home plate to Broad Ripple. I'm kinda tempted....
Can't beat a properly sized, properly seasoned round cast iron griddle for omelets. Much easier to fold in thirds, then flip.
I gave up on omelets and just do the much easier scramble....
But I have to admit, that looks good.
My second paying job was as a busboy in a family restaraunt/greasy spoon. I struck for short order cook for a month or so, but never got the hangs of flipping eggs in the pan. Omelets weren't so bad, but I kept breaking the yolks that were supposed to be "over easy".
As for folding omelets over, if that causes problems (@wheelgun)) just pour scrambled eggs in the pan, add fillings, and let cook, maybe covered. A fritatta is a omelet that never got folded.
(We have a teeny tiny little non-stick pan just the right size for a single egg fritatta that fits perfectly on an English muffin or a slice of one of the round "sandwich thin" breads. I usually just do cheese and maybe some green onions, no chiles in the Ack Emma. I think there's some leftover mu shu from dinner last weekend, though...)
That looks amazing!
- Drifter
DWD, I can't stand over-easy, but my ex loved 'em. Being the main cook, I learned. Same-same tool: I have a little Teflon pan for them. Figuring out when the yolk has just enough skin on it to survive the gentle roll (never a flip) is an art, one I've only about 60% mastered. If there is a next other in my life, I hope she doesn't want them.
--Tennessee Budd
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