Best pan to make omelettes in a restaurant environment?!
Best pan to make omelettes in a restaurant environment?
Anyone work in a restaurant that does breakfast? Non-stick or regular pans? Oil or butter? Please give me your best tips--Thanks!!
Answers:
10 in. low-side aluminum pan, medium low heat, butter flavored oil, saute solid ingredients 3mins, add egg mixture, stir to spread, 3 vent slits in the middle, liquids drain to the pan, mass solidifies and can be swirled (moved) in the pan, add melt-able ingredients, for tri-fold omelets fold over one third with a spatula, tip pan to the plate, shake loose omelet onto the plate and fold last third over the top with the lip of the pan. Single fold, shake loose omelet half way onto plate and flip top over with the lip of the pan. Practice, practice
8" non stick.
Oil or butter is personal preference, I prefer virgin oil.
I'm sure that you know to flip them while still liquid on top.
Add fillings and fold.
Non-stick and oil. I wouldn't use oil at home, but as a restaurant owner you have to economize.