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How do you like folding your omlettes?
I fold mine the easier way. Eggs in the pan, get the stuff on top on
to the sides and under. Place topping all over. Put lid on for a brief moment(although you can put it under the broiler for a sec)to melt cheese if any. Then take plate and slide omlette on it, folding it over using the pan. Some cooks like to fold it in the pan. One third over, then the other third, then slide it onto the plate. Also some restaurants(greasy spoons[it's OK to mention grease in this context]) do their omlettes on the grill, folding it a few times. One third over, then the other third, then the top half is folded, then the bottom half etc. Then it's put upside down on the plate. So it looks Kosher. Which do you prefer? |
How do you like folding your omlettes?
In article
>, "Bent Attorney Esq." > wrote: > I fold mine the easier way. Eggs in the pan, get the stuff on top on > to the sides and under. Place topping all over. Put lid on for a > brief moment(although you can put it under the broiler for a sec)to > melt cheese if any. Then take plate and slide omlette on it, folding > it over using the pan. Some cooks like to fold it in the pan. One > third over, then the other third, then slide it onto the plate. Also > some restaurants(greasy spoons[it's OK to mention grease in this > context]) do their omlettes on the grill, folding it a few times. One > third over, then the other third, then the top half is folded, then > the bottom half etc. Then it's put upside down on the plate. So it > looks Kosher. > Which do you prefer? I prefer it folded in half over the filling. Just have not quite mastered it yet without tearing it. -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
How do you like folding your omlettes?
Reading from news:rec.food.cooking,
Omelet > posted: > I prefer it folded in half over the filling. Just have not quite > mastered it yet without tearing it. I don't like omelettes, but I love scrambled eggs and quiches. Even if an omelette has the same ingredients as a quiche, the quiche just has a different taste to it. A nonstick pan seems crucial for turning an omelette, as well as a very wide, very soft plastic spatula. Damaeus |
How do you like folding your omlettes?
Damaeus wrote:
> Reading from news:rec.food.cooking, > Omelet > posted: > >> I prefer it folded in half over the filling. Just have not quite >> mastered it yet without tearing it. > > I don't like omelettes, but I love scrambled eggs and quiches. Even if an > omelette has the same ingredients as a quiche, the quiche just has a > different taste to it. > I agree. I love eggs done just about any way.... except an omelet. |
How do you like folding your omlettes?
Dave Smith > wrote:
>Damaeus wrote: >> Omelet > posted: >>> I prefer it folded in half over the filling. Just have not quite >>> mastered it yet without tearing it. >> I don't like omelettes, but I love scrambled eggs and quiches. Even if an >> omelette has the same ingredients as a quiche, the quiche just has a >> different taste to it. >I agree. I love eggs done just about any way.... except an omelet. I disagree. They're different, but they're all good. A folded omelet is just a little tricky to have come out right. But unless you're a perfectionist wanting it to look perfect always, it should taste equally as good as any other egg dish with the same ingredients. However. My absolute favorite egg dishes, I think, are the ones that include some form of fried bread, such as matzo brie or migas. I made a killer migas the other day... Steve |
How do you like folding your omlettes?
Steve Pope wrote:
> Dave Smith > wrote: > >> Damaeus wrote: > >>> Omelet > posted: > >>>> I prefer it folded in half over the filling. Just have not quite >>>> mastered it yet without tearing it. > >>> I don't like omelettes, but I love scrambled eggs and quiches. Even if an >>> omelette has the same ingredients as a quiche, the quiche just has a >>> different taste to it. > >> I agree. I love eggs done just about any way.... except an omelet. > > I disagree. They're different, but they're all good. A folded omelet > is just a little tricky to have come out right. But unless > you're a perfectionist wanting it to look perfect always, it should > taste equally as good as any other egg dish with the same ingredients. You are welcome to disagree. It is not a matter of being a perfectionist. I don't care if they are flat, folded in half or rolled. I have had lots of omelets over the years and, with the exception of a toasted western sandwich, I am not a fan of omelets. My wife loves them. I don't. |
How do you like folding your omlettes?
"Omelet" > wrote in message ... > In article snip > > I prefer it folded in half over the filling. Just have not quite > mastered it yet without tearing it. > -- > Peace! Om Don't attempt to fold it. Line the filling up in a straight line from the handle of the pan. If you are right handed, the filling should be on the left hand of the pan. Jiggle the pan to make sure the egg is loose in the pan. Hold the pan a couple of inches over the plate, jiggle a bit and let the egg/filling side slide onto the plate. As the non-filled side begins to leave the pan, drape (cover) that part over the filled side already on the plate. You should end up with a nicely half circle shaped omelet on your plate. Janet |
How do you like folding your omlettes?
Dave Smith > wrote:
>Steve Pope wrote: >> Dave Smith > wrote: >>> Damaeus wrote: >>>> I don't like omelettes, but I love scrambled eggs and quiches. Even if an >>>> omelette has the same ingredients as a quiche, the quiche just has a >>>> different taste to it. >>> I agree. I love eggs done just about any way.... except an omelet. >> >> I disagree. They're different, but they're all good. A folded omelet >> is just a little tricky to have come out right. But unless >> you're a perfectionist wanting it to look perfect always, it should >> taste equally as good as any other egg dish with the same ingredients. >You are welcome to disagree. It is not a matter of being a >perfectionist. I don't care if they are flat, folded in half or rolled. >I have had lots of omelets over the years and, with the exception of a >toasted western sandwich, I am not a fan of omelets. My wife loves them. >I don't. Okay, but are you saying that an omelet tastes different from scrambled eggs with the same ingredients? If so, in what way? About the only thing I can think of is that "gooey" ingreditents, like pesto, melted cheese, or tomato sauce can sit inside the middle of a omelet while cooking for longer; with scrambled eggs you need to add them pretty much at the end. Still I don't think the total effect is all that different. (I'll readily acknowledge the possibility of some classical difference in outcome that's beyond my ability as a cook to achieve...) Steve |
How do you like folding your omlettes?
In article >,
Damaeus > wrote: > Reading from news:rec.food.cooking, > Omelet > posted: > > > I prefer it folded in half over the filling. Just have not quite > > mastered it yet without tearing it. > > I don't like omelettes, but I love scrambled eggs and quiches. Even if an > omelette has the same ingredients as a quiche, the quiche just has a > different taste to it. I agree with that. Having it mixed vs. folding it makes two entirely different meals. > > A nonstick pan seems crucial for turning an omelette, as well as a very > wide, very soft plastic spatula. > > Damaeus Not too soft. I have two of them. -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
How do you like folding your omlettes?
In article >,
Dave Smith > wrote: > Damaeus wrote: > > Reading from news:rec.food.cooking, > > Omelet > posted: > > > >> I prefer it folded in half over the filling. Just have not quite > >> mastered it yet without tearing it. > > > > I don't like omelettes, but I love scrambled eggs and quiches. Even if an > > omelette has the same ingredients as a quiche, the quiche just has a > > different taste to it. > > > > I agree. I love eggs done just about any way.... except an omelet. They are easy to overcook. Keeping them slightly soft makes all the difference in the world imho. -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
How do you like folding your omlettes?
In article >,
(Steve Pope) wrote: > I made a killer migas the other day... > > > Steve Okay, that's different. I've not tried that. Care to share a recipe? -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
How do you like folding your omlettes?
In article > ,
"Janet Bostwick" > wrote: > "Omelet" > wrote in message > ... > > In article > snip > > > > I prefer it folded in half over the filling. Just have not quite > > mastered it yet without tearing it. > > -- > > Peace! Om > Don't attempt to fold it. Line the filling up in a straight line from the > handle of the pan. If you are right handed, the filling should be on the > left hand of the pan. Jiggle the pan to make sure the egg is loose in the > pan. Hold the pan a couple of inches over the plate, jiggle a bit and let > the egg/filling side slide onto the plate. As the non-filled side begins to > leave the pan, drape (cover) that part over the filled side already on the > plate. You should end up with a nicely half circle shaped omelet on your > plate. > Janet I do need to practice this and since dad loves them, they will be consumed. ;-) -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
How do you like folding your omlettes?
Omelet > wrote:
> (Steve Pope) wrote: >> I made a killer migas the other day... >Okay, that's different. I've not tried that. Care to share a recipe? Sure. My most recent version, to serve 2, was as follows: 2 eggs 3 ounces medium tofu, diced Olive oil 1/2 large bell pepper, chopped 1/2 medium onion, chopped 3 t Ground NM chile 5 soft corn tortillas, cut into strips 3 ounces cheddar cheese, cut into small slices 2 T salsa Sea salt, pepper Open the eggs, add the tofu and 1 t of NM chile, and stir once or twice. Let come up to room temperature. Heat olive oil in a pan. Add the bell pepper, onion, and the rest of the NM chile and sautee until tender. Add a little more olive oil and the tortillas and continue to sautee, adding salt and pepper. Add a little more olive oil and the egg mixture, cook undisturbed until half-set, flip once, place the cheese and salsa on top, and cover until done. (The total cooking time is perhaps 6 minutes.) Steve |
How do you like folding your omlettes?
On 3/8/2010 9:01 PM, Damaeus wrote:
> Reading from news:rec.food.cooking, > > posted: > >> I prefer it folded in half over the filling. Just have not quite >> mastered it yet without tearing it. > > I don't like omelettes, but I love scrambled eggs and quiches. Even if an > omelette has the same ingredients as a quiche, the quiche just has a > different taste to it. > > A nonstick pan seems crucial for turning an omelette, as well as a very > wide, very soft plastic spatula. What is crucial is skill in handling the pan, and if you're using a cast iron pan a certain amount of upper body strength. |
How do you like folding your omlettes?
On 3/8/2010 9:40 PM, Steve Pope wrote:
> Dave > wrote: > >> Steve Pope wrote: > >>> Dave > wrote: > >>>> Damaeus wrote: > >>>>> I don't like omelettes, but I love scrambled eggs and quiches. Even if an >>>>> omelette has the same ingredients as a quiche, the quiche just has a >>>>> different taste to it. > >>>> I agree. I love eggs done just about any way.... except an omelet. >>> >>> I disagree. They're different, but they're all good. A folded omelet >>> is just a little tricky to have come out right. But unless >>> you're a perfectionist wanting it to look perfect always, it should >>> taste equally as good as any other egg dish with the same ingredients. > >> You are welcome to disagree. It is not a matter of being a >> perfectionist. I don't care if they are flat, folded in half or rolled. >> I have had lots of omelets over the years and, with the exception of a >> toasted western sandwich, I am not a fan of omelets. My wife loves them. >> I don't. > > Okay, but are you saying that an omelet tastes different > from scrambled eggs with the same ingredients? If so, > in what way? > > About the only thing I can think of is that "gooey" ingreditents, > like pesto, melted cheese, or tomato sauce can sit inside the middle > of a omelet while cooking for longer; with scrambled eggs you need to > add them pretty much at the end. Still I don't think the total > effect is all that different. > > (I'll readily acknowledge the possibility of some classical difference > in outcome that's beyond my ability as a cook to achieve...) Eggs contain a variety of different protiens that unfold at different temperatures. An omelet properly done has most them unfolded in the outer layer and only the lowest temperature ones unfolded in the inner, this gives a different result from scrambled eggs in which they're all at the same temperature and thus uniform in taste and texture. > > > Steve |
How do you like folding your omlettes?
J. Clarke > wrote:
>On 3/8/2010 9:40 PM, Steve Pope wrote: >> Okay, but are you saying that an omelet tastes different >> from scrambled eggs with the same ingredients? If so, >> in what way? >Eggs contain a variety of different protiens that unfold at different >temperatures. An omelet properly done has most them unfolded in the >outer layer and only the lowest temperature ones unfolded in the inner, >this gives a different result from scrambled eggs in which they're all >at the same temperature and thus uniform in taste and texture. Thanks, that makes sense. Steve |
How do you like folding your omlettes?
On Mon, 08 Mar 2010 17:31:19 -0600, Omelet > wrote:
>In article >, > "Bent Attorney Esq." > wrote: > >> I fold mine the easier way. Eggs in the pan, get the stuff on top on >> to the sides and under. Place topping all over. Put lid on for a >> brief moment(although you can put it under the broiler for a sec)to >> melt cheese if any. Then take plate and slide omlette on it, folding >> it over using the pan. Some cooks like to fold it in the pan. One >> third over, then the other third, then slide it onto the plate. Also >> some restaurants(greasy spoons[it's OK to mention grease in this >> context]) do their omlettes on the grill, folding it a few times. One >> third over, then the other third, then the top half is folded, then >> the bottom half etc. Then it's put upside down on the plate. So it >> looks Kosher. >> Which do you prefer? > >I prefer it folded in half over the filling. Just have not quite >mastered it yet without tearing it. Yep me too and it always breaks at the fold, I've learned to live with it. But then I only cook for myself. |
Well I dont like to fold it, all ingredients on top but not folded or turned over. I like to have mine just the way it is.
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How do you like folding your omlettes?
"Omelet" > wrote in message ... > I prefer it folded in half over the filling. Just have not quite > mastered it yet without tearing it. Om that is the way I do mine. When it is nearly cooked, put on the topping, take the pan over to the plate and allow it to slide off. Just before it is all off, flip the pan up gently and it will lift the back half over the filling. et viola! -- -- https://www.shop.helpforheroes.org.uk/ |
How do you like folding your omlettes?
"Omelet" > wrote in message ... >> I agree. I love eggs done just about any way.... except an omelet. Agreed. An omelet even slightly overcooked is horrible. The same with scrambled eggs. I don't make them very often because it takes me so long to make, but then I am very fussy about it:)) I cook it over a low heat and keep taking it off to be sure it doesn't overcook -- -- https://www.shop.helpforheroes.org.uk/ |
Quote:
|
How do you like folding your omlettes?
In article >,
(Steve Pope) wrote: > Omelet > wrote: > > > (Steve Pope) wrote: > > >> I made a killer migas the other day... > > >Okay, that's different. I've not tried that. Care to share a recipe? > > Sure. My most recent version, to serve 2, was as follows: > > 2 eggs > 3 ounces medium tofu, diced > Olive oil > 1/2 large bell pepper, chopped > 1/2 medium onion, chopped > 3 t Ground NM chile > 5 soft corn tortillas, cut into strips > 3 ounces cheddar cheese, cut into small slices > 2 T salsa > Sea salt, pepper > > Open the eggs, add the tofu and 1 t of NM chile, and stir > once or twice. Let come up to room temperature. > > Heat olive oil in a pan. Add the bell pepper, onion, > and the rest of the NM chile and sautee until tender. > Add a little more olive oil and the tortillas and > continue to sautee, adding salt and pepper. Add a little > more olive oil and the egg mixture, cook undisturbed until > half-set, flip once, place the cheese and salsa on top, > and cover until done. (The total cooking time is perhaps > 6 minutes.) > > Steve Sounds pleasant, thanks! Not quite juevos rancheros, but still sounds good. -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
How do you like folding your omlettes?
In article >,
"J. Clarke" > wrote: > > A nonstick pan seems crucial for turning an omelette, as well as a very > > wide, very soft plastic spatula. > > What is crucial is skill in handling the pan, and if you're using a cast > iron pan a certain amount of upper body strength. <lol> Depends on the size of the cast iron! A small 8" one is not so heavy and works well for Omelets. :-) Mom's best Omelet pan (that vanished with one of dad's girlfriends) was a well seasoned copper clad steel pan. <sigh> I need to look for another one. -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
How do you like folding your omlettes?
In article >,
" > wrote: > >I prefer it folded in half over the filling. Just have not quite > >mastered it yet without tearing it. > > Yep me too and it always breaks at the fold, I've learned to live with it. > But then I > only cook for myself. A multitude of evil can also be covered with a little melted cheese when serving others. Once you have it plated, put some thinly sliced or shredded cheese on top and nuke it for about 30 to 45 seconds. Covers the tear. <g> -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
How do you like folding your omlettes?
In article >,
"Ophelia" > wrote: > "Omelet" > wrote in message > ... > > I prefer it folded in half over the filling. Just have not quite > > mastered it yet without tearing it. > > Om that is the way I do mine. When it is nearly cooked, put on the > topping, take the pan over to the plate and allow it to slide off. Just > before it is all off, flip the pan up gently and it will lift the back half > over the filling. et viola! > -- I'll have to practice that. <g> Thanks! -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
How do you like folding your omlettes?
"Omelet" > wrote in message ... > In article >, > "Ophelia" > wrote: > >> "Omelet" > wrote in message >> ... >> > I prefer it folded in half over the filling. Just have not quite >> > mastered it yet without tearing it. >> >> Om that is the way I do mine. When it is nearly cooked, put on the >> topping, take the pan over to the plate and allow it to slide off. Just >> before it is all off, flip the pan up gently and it will lift the back >> half >> over the filling. et viola! >> -- > > I'll have to practice that. <g> Thanks! Go on:) It's easy peasy:)) Let me know:) -- -- https://www.shop.helpforheroes.org.uk/ |
How do you like folding your omlettes?
Steve Pope wrote:
>> You are welcome to disagree. It is not a matter of being a >> perfectionist. I don't care if they are flat, folded in half or rolled. >> I have had lots of omelets over the years and, with the exception of a >> toasted western sandwich, I am not a fan of omelets. My wife loves them. >> I don't. > > Okay, but are you saying that an omelet tastes different > from scrambled eggs with the same ingredients? If so, > in what way? Yes. An omelet does taste different from scrambled eggs, though maybe I am thinking about scrambled eggs the way I make them as opposed to dried out scrambled eggs some people make. It's more of a texture thing, and I think that texture has a major effect on the taste of eggs. Eggs are very versatile critters and even slight differences in cooking result in a much different taste. > > About the only thing I can think of is that "gooey" ingreditents, > like pesto, melted cheese, or tomato sauce can sit inside the middle > of a omelet while cooking for longer; with scrambled eggs you need to > add them pretty much at the end. Still I don't think the total > effect is all that different. FWIW, I have no problem with cheese in omelets. I do not like cheese in scrambled eggs. |
How do you like folding your omlettes?
In article >,
"Ophelia" > wrote: > "Omelet" > wrote in message > ... > > In article >, > > "Ophelia" > wrote: > > > >> "Omelet" > wrote in message > >> ... > >> > I prefer it folded in half over the filling. Just have not quite > >> > mastered it yet without tearing it. > >> > >> Om that is the way I do mine. When it is nearly cooked, put on the > >> topping, take the pan over to the plate and allow it to slide off. Just > >> before it is all off, flip the pan up gently and it will lift the back > >> half > >> over the filling. et viola! > >> -- > > > > I'll have to practice that. <g> Thanks! > > Go on:) It's easy peasy:)) Let me know:) > -- I will, thanks! :-) I tend to cheat at the moment and use that folding microwave omelet cooker I bought. -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
How do you like folding your omlettes?
"Omelet" > wrote in message ... > In article >, > "Ophelia" > wrote: > >> "Omelet" > wrote in message >> ... >> > In article >, >> > "Ophelia" > wrote: >> > >> >> "Omelet" > wrote in message >> >> ... >> >> > I prefer it folded in half over the filling. Just have not quite >> >> > mastered it yet without tearing it. >> >> >> >> Om that is the way I do mine. When it is nearly cooked, put on the >> >> topping, take the pan over to the plate and allow it to slide off. >> >> Just >> >> before it is all off, flip the pan up gently and it will lift the back >> >> half >> >> over the filling. et viola! >> >> -- >> > >> > I'll have to practice that. <g> Thanks! >> >> Go on:) It's easy peasy:)) Let me know:) >> -- > > I will, thanks! :-) > > I tend to cheat at the moment and use that folding microwave omelet > cooker I bought. Well, it's not cheating, but it is unnecessary:) -- -- https://www.shop.helpforheroes.org.uk/ |
How do you like folding your omlettes?
"Dave Smith" > wrote in message m... snip > FWIW, I have no problem with cheese in omelets. I do not like cheese in > scrambled eggs. Me too. Ick to cheese in scrambled eggs. Janet |
How do you like folding your omlettes?
Janet Bostwick wrote:
> "Dave Smith" > wrote in message > m... > snip >> FWIW, I have no problem with cheese in omelets. I do not like cheese in >> scrambled eggs. > Me too. Ick to cheese in scrambled eggs. Tis is a case of changing tastes for me. I never used to like cheese and eggs combines, but I do like omelets with some cheese in them... and when we make breakfast burritos, I like some cheese in them. I really jumped the shark a few years ago when we had breakfast in New Orleans and I had an omelet with Swiss cheese. It was delicious and became my new favorite. George L |
How do you like folding your omlettes?
George Leppla > wrote in news:hn5osv02bb6
@news7.newsguy.com: > I really jumped the shark a few years ago when we had breakfast in New > Orleans and I had an omelet with Swiss cheese. It was delicious and > became my new favorite. A restaurant down the street served omelettes with crumbled goat's milk cheese and a dab of pesto in the middle, folded. Goat's milk cheese will not turn oily as most hard cheeses do. I do this every now and then at home but I prefer it without pesto as I'm not fond of the odour of garlic in morning. -- "The officer corps will forgive anything they can understand, which makes intelligence the only sin." Carnell, Blakes 7 episode 16 |
How do you like folding your omlettes?
"Michel Boucher" > wrote in message ... > George Leppla > wrote in news:hn5osv02bb6 > @news7.newsguy.com: > >> I really jumped the shark a few years ago when we had breakfast in New >> Orleans and I had an omelet with Swiss cheese. It was delicious and >> became my new favorite. > > A restaurant down the street served omelettes with crumbled goat's milk > cheese and a dab of pesto in the middle, folded. Goat's milk cheese will > not turn oily as most hard cheeses do. I do this every now and then at > home but I prefer it without pesto as I'm not fond of the odour of garlic > in morning. Mushrooms sauted in butter and folded in is my favourite:) -- -- https://www.shop.helpforheroes.org.uk/ |
How do you like folding your omlettes?
On Mon, 8 Mar 2010 15:16:53 -0800 (PST) in rec.food.cooking, "Bent
Attorney Esq." > wrote, >I fold mine the easier way. Eggs in the pan, get the stuff on top on >to the sides and under. Place topping all over. Put lid on for a >brief moment(although you can put it under the broiler for a sec)to >melt cheese if any. Then take plate and slide omlette on it, folding >it over using the pan. Some cooks like to fold it in the pan. One >third over, then the other third, then slide it onto the plate. The latter works for me. I cannot see how you can slide it onto the plate while folding into thirds without dumping the contents all over. If you cannot fold in thirds in the pan, you made it wrong (too thick.) |
How do you like folding your omlettes?
"David Harmon" > wrote in message m... > On Mon, 8 Mar 2010 15:16:53 -0800 (PST) in rec.food.cooking, "Bent > Attorney Esq." > wrote, >>I fold mine the easier way. Eggs in the pan, get the stuff on top on >>to the sides and under. Place topping all over. Put lid on for a >>brief moment(although you can put it under the broiler for a sec)to >>melt cheese if any. Then take plate and slide omlette on it, folding >>it over using the pan. Some cooks like to fold it in the pan. One >>third over, then the other third, then slide it onto the plate. > > The latter works for me. I cannot see how you can slide it onto the > plate while folding into thirds without dumping the contents all over. > If you cannot fold in thirds in the pan, you made it wrong (too thick. Thirds? I only fold mine in half and it is very easy straight from the pan -- -- https://www.shop.helpforheroes.org.uk/ |
How do you like folding your omlettes?
In article >,
"Ophelia" > wrote: > >> >> Om that is the way I do mine. When it is nearly cooked, put on the > >> >> topping, take the pan over to the plate and allow it to slide off. > >> >> Just > >> >> before it is all off, flip the pan up gently and it will lift the back > >> >> half > >> >> over the filling. et viola! > >> >> -- > >> > > >> > I'll have to practice that. <g> Thanks! > >> > >> Go on:) It's easy peasy:)) Let me know:) > >> -- > > > > I will, thanks! :-) > > > > I tend to cheat at the moment and use that folding microwave omelet > > cooker I bought. > > Well, it's not cheating, but it is unnecessary:) But it is so quick! I nuke each half for 30 to 45 seconds. I'll have to take a pic of a finished one and the toy when I get in the mood to start doing photography again. Once I find a new job... -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
How do you like folding your omlettes?
In article > ,
"Janet Bostwick" > wrote: > "Dave Smith" > wrote in message > m... > snip > > FWIW, I have no problem with cheese in omelets. I do not like cheese in > > scrambled eggs. > Me too. Ick to cheese in scrambled eggs. > Janet Oh I love it! You just incorporate it well. -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
How do you like folding your omlettes?
In article >,
"Ophelia" > wrote: > "Michel Boucher" > wrote in message > ... > > George Leppla > wrote in news:hn5osv02bb6 > > @news7.newsguy.com: > > > >> I really jumped the shark a few years ago when we had breakfast in New > >> Orleans and I had an omelet with Swiss cheese. It was delicious and > >> became my new favorite. > > > > A restaurant down the street served omelettes with crumbled goat's milk > > cheese and a dab of pesto in the middle, folded. Goat's milk cheese will > > not turn oily as most hard cheeses do. I do this every now and then at > > home but I prefer it without pesto as I'm not fond of the odour of garlic > > in morning. > > Mushrooms sauted in butter and folded in is my favourite:) > -- This morning, I made dad an omelet filled with minced wild onion and chopped white and shitake mushroom, and a little chopped chicken breast with a liberal treatment of jack cheese. I topped it with a little dill weed, msg and salt free lemon pepper. He loved it. :-) -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
How do you like folding your omlettes?
"Omelet" > wrote in message ... snip > This morning, I made dad an omelet filled with minced wild onion and > chopped white and shitake mushroom, and a little chopped chicken breast > with a liberal treatment of jack cheese. I topped it with a little dill > weed, msg and salt free lemon pepper. > > He loved it. :-) > -- > Peace! Om > How did that wild onion work out? I remember handling some when visiting in TN and was surprised at the complex scent. It seemed very strong with overtones of garlic?? ramp?? I'd be brave enough to try an omelet you prepared, but not brave enough to try to use the wild onions myself. Janet |
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