Whats the secret to making an omolate that doesnt break into pieces!!!?!


Question: i talked to one of those expert omelet makers at a breakfast buffet and they said the key is a good omelet pan. They've tried to make omelets at their home, but couldn't duplicate what they did at work. funny eh?


Answers: i talked to one of those expert omelet makers at a breakfast buffet and they said the key is a good omelet pan. They've tried to make omelets at their home, but couldn't duplicate what they did at work. funny eh?

A good pan, and fluffy eggs, with milk :)

Milk and cheese.

Do you mean omelette?

very easy a bit of flower and milk

You have to wait until the egg is cooked pretty thoroughly, then fold it over.

spray the pan really well

a little bit of milk

non stick pan,,, big rubber sputula.... make it slide and then flip, then slide off the pan.

I'm assuming it's breaking when you flip it. keep it thin and get the pan really hot before you put the eggs in. it's less likely to stick that way

An omolate?

An OMOLATE??

Sounds like a cross between a long defunct detergent and some Cadbury's product!

cook slowly on a low heat on your hob ...then under the grill to lightly brown the top :o)

a bit of oil on a flat pan and turn the heat at the highest. Through the whisked eggs in and count to 5 and then turn the heat to low. Continue cooking at low heat and with a fork just undo the edges and shake the pan elft and right so it won't stick. (taht is for 2 to 4 eggs. If you have more eggs than that then try to do them separately.

An omelette must cooked at the eggaxt temperature my dear. x

It would be much easier to show you a step by step photo guide, than to try to describe the technique. Here's a good one:
http://www.pineapple-girl.com/omelet.htm

Remember not to stir it like you do scrambled eggs. That's what breaks it up.

for Omelette's you need a heavy 7 inch fry pan,(non stick). And well whisked egg's with a splash of milk in.

Keep the heat low, absolutely no flipping it ain`t a pancake

a non-stick pan and then slide it on to a plate and then flip it back in the pan.....at least that 's what my husband does!!!

The key to making sure that the omelette doesn't crack (assuming you're talking about when you try to fold it) is to be careful not to overcook the eggs while they are still flat.
You can still cook the eggs when you've folded the omelette, so no worries there :)

Just make sure that when you pour your beaten eggs into the pan, that you let the bottom get a little fim, and start raising the sides to get the runny part on the top, go to the bottom. Then add your ingredients and cheese on the top (once MOST of the runny eggs have gone to the bottom) and fold the omelette.

:)

Good heat and to ensure the egg base is cooked before you fold it over.
Use a wide spatula to lift it out.

Add a little milk to the eggs.





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