The Perfect Ommelette
Discussion
Forgot about youtube.
My omelette making improved significantly after watching this man many years ago.
http://www.youtube.com/watch?v=57afEWn-QDg
They just don't make cooking shows like this any more. Clean and simple, none of the herky jerky camera shots and extreme close ups (do we really need to see the gills on mushrooms?) that seem to be preference these days.
My omelette making improved significantly after watching this man many years ago.
http://www.youtube.com/watch?v=57afEWn-QDg
They just don't make cooking shows like this any more. Clean and simple, none of the herky jerky camera shots and extreme close ups (do we really need to see the gills on mushrooms?) that seem to be preference these days.
redtwin said:
Forgot about youtube.
My omelette making improved significantly after watching this man many years ago.
http://www.youtube.com/watch?v=57afEWn-QDg
They just don't make cooking shows like this any more. Clean and simple, none of the herky jerky camera shots and extreme close ups (do we really need to see the gills on mushrooms?) that seem to be preference these days.
That is a brilliant clip.My omelette making improved significantly after watching this man many years ago.
http://www.youtube.com/watch?v=57afEWn-QDg
They just don't make cooking shows like this any more. Clean and simple, none of the herky jerky camera shots and extreme close ups (do we really need to see the gills on mushrooms?) that seem to be preference these days.
Omelette for lunch tomorrow I think!
I have an ommlette every other day, they're great.
I tend to use a Wok and do very quickly on fairly hot heat, constantly moving the beaten egg (+ dribble of water & seasoning) around (tilting the Wok helps greatly) I put cheese (or pre-cooked filling such as onion or mushrooms) onto one half then fold over. remain on heat for 30 sec's then rest for 30 sec's to allow cheese to melt.
I tend to use a Wok and do very quickly on fairly hot heat, constantly moving the beaten egg (+ dribble of water & seasoning) around (tilting the Wok helps greatly) I put cheese (or pre-cooked filling such as onion or mushrooms) onto one half then fold over. remain on heat for 30 sec's then rest for 30 sec's to allow cheese to melt.
Pan on, medium heat
Beat the eggs. They should be half way between beaten and whisked IMO.
Add mixture to pan
Let it cook for a few seconds, pulling the edges slightly in.
When getting more solid, move one edge to the centre and tip the pan so the runny mixture slides to the exposed pan
Continue cooking for a few more seconds
Keep edging and sliding until the bulk of the mixture is firm-ish
Flip with ease and turn heat off
Cook top for a few seconds
Flip back and serve
Never fails
Beat the eggs. They should be half way between beaten and whisked IMO.
Add mixture to pan
Let it cook for a few seconds, pulling the edges slightly in.
When getting more solid, move one edge to the centre and tip the pan so the runny mixture slides to the exposed pan
Continue cooking for a few more seconds
Keep edging and sliding until the bulk of the mixture is firm-ish
Flip with ease and turn heat off
Cook top for a few seconds
Flip back and serve
Never fails
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