Bob Muncie wrote:
> Joseph Littleshoes wrote:
>
>>
>>
>> Bob Muncie wrote:
>>
>>> Omelet wrote:
>>>
>>>> In article >,
>>>> " > wrote:
>>>>
>>>>> On Fri, 27 Feb 2009 08:09:48 -0800 (PST), James
>>>>> > wrote:
>>>>>
>>>>>> I've always used a fork to beat the eggs. How do you? I'm thinking
>>>>>> it may be easier if I put them in a used pint size cream container and
>>>>>> shake.
>>>>>
>>>>>
>>>>> Maybe I'm just wierd, I just break the eggs into the pan and
>>>>> scramble them with the
>>>>> spatula while cooking.
>>>>
>>>>
>>>>
>>>> That has it's appeal and I'll do it that way too sometimes when I'm
>>>> in the mood...
>>>>
>>>> or break a damned yolk when breaking the eggs into the pan. <g>
>>>
>>>
>>>
>>> Since nobody else said it.. you have to "break a few eggs to make an
>>> omelet" :-)
>>>
>>> On topic.. they do make the high temperature silicone spatulas now
>>> for those of you either wanting quiet in the kitchen, or use
>>> non-stick skillets. Not very expensive either. I don't use one for
>>> making omelets, but I do for gravies and sauces as you can just leave
>>> it in the sauce pan with out a problem.
>>>
>>> Bob
>>
>>
>> You don't regret being unable to form a fond in a non - stick pot or pan?
>> --
>> JL
>>
>
> If I'm making something (sauce or gravy) that *would* benefit from a
> deglazing, I would normally use a metal pan, but then still use the high
> temp spatula once liquids were added. When making an omelet, I use a
> non-stick pan.
>

I figured you probly had your 'exception to the rule' unfortunately not
until after i posted the previous comment
--
JL

> Bob