these are so hard to get right. i make them for the wife every now and then, been doing it for years.
i still can't make them look that good.
(1 vote)
Practical testing of 2018 cooking utensils *cheese omelet* (test time: 20 minutes)
these are so hard to get right. i make them for the wife every now and then, been doing it for years.
i still can't make them look that good.
Comments
(Old Spike)
Try this. Get your pan hot on high with oil/butter. Hit it with VERY well mixed egg until you see no white left. Turn down your heat to medium immediately and keep your egg moving. A bit of mixing in the center to get that liquid in the middle solidifying, pull pan off the heat and get that "rubber red" spatula under the the edges, Then back on the heat if not solid enough to flip, if solid enough to flip, flip it. Shut off heat, add cheese, and let it finish on the cooling element before folding.
If it's turning brown "Burnt in professional terms" it means you keep on the heat too long, or your butter was on too long when pan was on high and the butter became brown butter.
If your pan tossing skills need work work on those. Push foward, tip, lift, wrench back and level pan. You'll get a feel for it.
That is a no steam, no lid method for a solidly cooked omellete all the way through that takes about 3 minutes.
It you want runny centre, just don't flip it, add cheese when bottom is cooked, fold, add a touch of water, lid. Shut off element all in 1 go. leave it for a minute or so. You may need to pop lid off move a bit, or flip the already folded ommellette again every 10-15 seconds or so to prevent browing.
Good luck!
The process for burning means the moisture as been dried up. So keeping food moving, or adding moisture tends to prevent this.
Edit: After Watching. Yes, Do this video exactly and you will get that result if you have a good quality non stick pan. The runny centre was from not fliiping, and instead of steaming, he was constantly moving it on and off the heat to preserve colouring. Turned down heat before adding butter to prevent brown butter, added more butter after folding to moisturize, prevent browing, and add shine/ flavour. Also salted the eggs early, Normally that a no no because it draws moisture out of the eggs too quickly. (Season when finished) But that may contribute to a moist center here. (Not sure, try both.)
(Site Administrator)
thanks dude i'll give it a try.
i can get the egg cooked nice, it's just the shape and the gooey center i have problems with. like everything with eggs it comes down to heat and control.
(Old Spike)
You're welcome.
Yes, scrambled eggs are not a one and done deal with consistent heat. They require heat alternation, high enough to start the cooking quickly, but after that as low as you can get away with. This is definitely where gas burners shine over electric. Instant heat control.
As for shape, You might want to practice with chop sticks. I'm sure you can achieve the results with a rubber spatula, but it may actually be easier to teach yourself with chopsticks. That is definitely a practiced skill that takes an eye for detail. It's not something you can do to that standard in one try.
(Site Administrator)
Had another go today. Nice colour, creamy center, nailed the seasoning.
Fucked up the putt lol.
It was shaped like a wet rag :P
I'll work on it.