Any tips on how to make a perfect omelette?!
AND HOW you care for that pan
IF you want great-looking, great-tasting omele3s, you NEED to make the investment in a nice, non-stick pan with slanted sides. When you eat eggs on a regular basis, you'll never regret it.
YOU NEVER wash that pan. You clean the pan using paper towels and salt - that's all!
YOU DO NOT use that pan for anythig except for cooking eggs. NOTHING ELSE - that's all!
You can use bacon fat, clarified butter, margarine, cooking spray or oil.
As you are frying the omelet, you should use a heat-resistant spatula. NO FORKS, METAL OR FLATWARE.
When finished cooking the omelet in that pan, you wipe out the pan with dry paper towels and put it in a dry, safe place - where only you know where ithat pan is.
THE CHALLENGE: Keeping the egg pan as an egg pan. As time goes by, you'll see the pan gets brown on the outside, and "gross", yet stays slick on the inside.
One evening, you invite a guest to stay overnight. You decide to make breakfast or lunch using your egg pan. He/She sees "how disgusting and gross" the pan is and decides to wash it. DON'T FREAK OUT! DON'T GET MAD!
The pan MUST be "cured" again. You cure the pan by heating it on the stove and putting the same plain table salt you normally use, into the pan. Using clean, dry paper towels, swish the salt around the pan. When done, pour-off the salt onto an every-day china plate or bowl.
DO NOT USE PLASTIC! The hot salt will melt the plastic.
Pour a little bit of oil in the pan. Swish it around with another clean paper towel. Your pan should be cured.
When the paper towels and salt cool, you can throw them in the trash.
BE CAREFUL! DON'T GET BURNED with the hot salt or the oil.
To make the eomelet:
Break the eggs one at a time in a bowl. If the yolk breaks, you can still use that egg.
Using a wire whisk or fork throughly blend the eggs. I found using a fork with your wrist does a great job. for 2 to 4 eggs, you can mix the yolk and whit together with about 75 strokes. I'm "guesstimating". Personally, I don't use water or milk. I think adding water and/or milk will not be good for the pan.
Heat the pan on low to medium heat. Add the clarified butter, bacon fat, cooking spray, oil or margarine.
Pour the eggs in the pan.
Cook the eggs to the desired doneness or wetness, then flip them - using your heat-resistant spatula.
IF you like "wet" omelets, move the eggs to the center and tilt the pan. The uncooked eggs will seek their own level, going to the pan's sides and bottom.
Add your filling - cheese, canned mushrioms, boiled ham, etc. and fold.
IF you are making a western omelet or any omelet which requires cooked veggies or meat, cook those in a separate pan - NOT your egg pan.
Thanks for asking your Q! I enjoyed answering it!
VTY,
Ron Berue
Yes, that is my real last name!
Answers: It's not the eggs. Its the pan used to make the omelet.
AND HOW you care for that pan
IF you want great-looking, great-tasting omele3s, you NEED to make the investment in a nice, non-stick pan with slanted sides. When you eat eggs on a regular basis, you'll never regret it.
YOU NEVER wash that pan. You clean the pan using paper towels and salt - that's all!
YOU DO NOT use that pan for anythig except for cooking eggs. NOTHING ELSE - that's all!
You can use bacon fat, clarified butter, margarine, cooking spray or oil.
As you are frying the omelet, you should use a heat-resistant spatula. NO FORKS, METAL OR FLATWARE.
When finished cooking the omelet in that pan, you wipe out the pan with dry paper towels and put it in a dry, safe place - where only you know where ithat pan is.
THE CHALLENGE: Keeping the egg pan as an egg pan. As time goes by, you'll see the pan gets brown on the outside, and "gross", yet stays slick on the inside.
One evening, you invite a guest to stay overnight. You decide to make breakfast or lunch using your egg pan. He/She sees "how disgusting and gross" the pan is and decides to wash it. DON'T FREAK OUT! DON'T GET MAD!
The pan MUST be "cured" again. You cure the pan by heating it on the stove and putting the same plain table salt you normally use, into the pan. Using clean, dry paper towels, swish the salt around the pan. When done, pour-off the salt onto an every-day china plate or bowl.
DO NOT USE PLASTIC! The hot salt will melt the plastic.
Pour a little bit of oil in the pan. Swish it around with another clean paper towel. Your pan should be cured.
When the paper towels and salt cool, you can throw them in the trash.
BE CAREFUL! DON'T GET BURNED with the hot salt or the oil.
To make the eomelet:
Break the eggs one at a time in a bowl. If the yolk breaks, you can still use that egg.
Using a wire whisk or fork throughly blend the eggs. I found using a fork with your wrist does a great job. for 2 to 4 eggs, you can mix the yolk and whit together with about 75 strokes. I'm "guesstimating". Personally, I don't use water or milk. I think adding water and/or milk will not be good for the pan.
Heat the pan on low to medium heat. Add the clarified butter, bacon fat, cooking spray, oil or margarine.
Pour the eggs in the pan.
Cook the eggs to the desired doneness or wetness, then flip them - using your heat-resistant spatula.
IF you like "wet" omelets, move the eggs to the center and tilt the pan. The uncooked eggs will seek their own level, going to the pan's sides and bottom.
Add your filling - cheese, canned mushrioms, boiled ham, etc. and fold.
IF you are making a western omelet or any omelet which requires cooked veggies or meat, cook those in a separate pan - NOT your egg pan.
Thanks for asking your Q! I enjoyed answering it!
VTY,
Ron Berue
Yes, that is my real last name!
3-10-08 Hi XxKuzonxX!
Thanks for your kind words! I’m honored my answer was chosen THE BEST!
When I received the notice, it REALLY helped make my day MUCH better!
Again, Thank You Very Much for everything!
Very Truly Yours,
Ron Berue
P.S.: It works EVERY time! Report It
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