tag:blogger.com,1999:blog-5837660608809488753.post446935020097804884..comments2024-03-28T20:53:49.167-04:00Comments on The Adventures of Roberta X: Um, Umm, Omlette!Roberta Xhttp://www.blogger.com/profile/09956807794520627885noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5837660608809488753.post-77158965002311079392011-08-15T11:30:41.732-04:002011-08-15T11:30:41.732-04:00FYI... the little red peppers were probably habene...FYI... the little red peppers were probably habeneros. They make jalapenos seem mild in comparison, at least to my taste. Dang, now I'm hungry againAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5837660608809488753.post-25290511804311940142011-08-14T19:16:14.811-04:002011-08-14T19:16:14.811-04:00Well, if everybody is going to throw in their spec...Well, if everybody is going to throw in their special omelet tricks I sure don't want to be left out.<br /><br />So here goes.....<br /><br />86 your water and milk and instead use a little creme fraiche. Making sure you fold it in completely. You'll notice the mix is a lot thicker than usual. More like cake batter than the normal crepe batter consistency. The end result should prove amazingly fluffy and the sourness of the creme fraiche works well with good bacon and gruyere (which is also my personal favorite). <br /><br />And personally, a little crispness and browning is just fine for me. I like the variation in texture.<br /><br />BGMBGMillernoreply@blogger.comtag:blogger.com,1999:blog-5837660608809488753.post-80712211723869795632011-08-14T17:15:35.576-04:002011-08-14T17:15:35.576-04:00Have you ever tried separating the whites and the ...Have you ever tried separating the whites and the yolks, beating the whites then folding in the yokes? That makes a puffy omelet with a crisp skin. It's a pain, so I usually don't make 'me that way.Jeffrohttps://www.blogger.com/profile/06873138122305060834noreply@blogger.comtag:blogger.com,1999:blog-5837660608809488753.post-49776123847665710842011-08-14T12:33:10.831-04:002011-08-14T12:33:10.831-04:00News to me but a tip worth trying; thanks, Og.
...News to me but a tip worth trying; thanks, Og.<br /><br /> In much the same way that home-use drillmotors and presses are usually set too fast, I find most kitchen stoves have a crummy medium-low range and often find myself stacking grates to get better control. (OTOH, I have only cooked over gas for the last 20 years. Maybe the newer electric types have fixed this.) Omlettes don't want very high heat and if I brown one, it's usually 'cos I didn't set the burner properly.Roberta Xhttps://www.blogger.com/profile/09956807794520627885noreply@blogger.comtag:blogger.com,1999:blog-5837660608809488753.post-89233044655383582002011-08-14T12:11:59.594-04:002011-08-14T12:11:59.594-04:00I warm the eggs.
I have never made a good omelet...I warm the eggs. <br /><br />I have never made a good omelette with cold eggs, they always get too crisp on the bottom before the top cooks properly. Following Alton Brown's advice, I put the eggs in water as warm as the tap will get it for 5 minutes before breaking them; every omelette I've ever made since has been flawless. of course, some like the bottoms crispy, I just don't. I also find a pinch of fine salt added to the eggs just prior to the pan helps to make them congeal more consistently.oghttps://www.blogger.com/profile/07551049745184408924noreply@blogger.com