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sf[_9_]

On Sun, 21 Feb 2010 23:20:27 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> >On Sun, 21 Feb 2010 19:03:23 +0000 (UTC),
>
> >> I basically go in one of three directions: either the frittata
> >> approach; American style-omelet; or American-style scambled eggs.
> >> The salient difference being the first is never stirred, flipped
> >> or folded once it's in the pan; the second is folded once; the
> >> third is given a few flips.
>
> >My omelet is rolled, not folded and I keep the eggs moving until they
> >are almost set.
>
> Interesting; I need to learn more about this rolling approach.
>
> I as well like to keep the thing moving around in the pan, until
> it's ready.
>
Keep the omelet thin, put your filling on the fourth/third nearest the
handle, tip slightly with the handle high, use your spatula to nudge
it along. It should roll two or three times depending on filling. I
don't like a lot, just a sprinkle of cheese... maybe some mushrooms, a
slice of avocado, some chopped scallions - salsa. Actually that's too
much for me although do I make it for others.