deadly DEADLY eggs.. (1 Viewer)

[roxy]

I can't get over this thread.

 

[#10-7]

coo!

http://www.ichef.com/recipe.cfm/category/Eggs/task/categorysearch/recipecategoryid/49/filterid/recipecategoryid/letter/a/maxrows/100000

 

[Bellatrix]

A Spanish omelette is the king of any picnic hamper.

 

[ICUH8N]

A Spanish omelette is the king of any picnic hamper.

Yesss. I like Chorizo in mine, though I accept that the vegetarians among us may have their own point of view on the matter.

 

[Bellatrix]

I like Chorizo in mine.

God, I love Chorizo. I've never had it in a Spanish omelette though.

This is clearly an oversight on my part.

 

[#10-7]

God, I love Chorizo. I've never had it in a Spanish omelette though.

This is clearly an oversight on my part.

clearly.
Chorizo = tasty.

although an omlette with a little bacon, a little mushroom, and a little onion, is big fun.

 

[nlgbbbblth]

White wine vinegar helps with poached eggs.

I find omelettes a challenge to cook.

 

[Denny Oubidoux]

I find omelettes a challenge to cook.

same here. they look great in the pan but by the time i get it out on to the plate it looks more like scrambled eggs that have been dug out of the bin along with some bits of veg however it tastes tasty as ever.

 

[nlgbbbblth]

Should I use a special omelette pan?

I dunno, they just kinda disintegrate or else stick.

 

[roxy]

Should I use a special omelette pan?

I dunno, they just kinda disintegrate or else stick.

OK the problem with eggs and omelettes is that poeple invariably overcook them. Eggs barely need any cooking, that's the thing.


Have the pan very hot. Pour in yer stuff, let set JUST FOR A SECOND. Then begin to fold it in towards the centre. Continuing folding the egg in on itself towards the centre. Should only take 90secs or so. THEN TAKE THE BLOODY THING OFF THE PAN. And yer done. Yummy McYummerson.

The thing to remember about eggs, right, is that even when you remove them from the heat, they'll continue cooking a bit more . So If you remove them just immediately before they seem fully cooked then the result will be happy tasty moist eggs.

Geddit?

 

[egg_]

What I do with omelettes is have the pan very hot, then turn the heat right down as soon as the eggs go in. I don't turn em, I just stick em under the grill to do the top half (which means it's more a frittata than an omelette, I believe). I find sticking is mostly caused by a lack of heat at the start (or not enough butter in the pan)

 

[Space]

What I do with omelettes is have the pan very hot, then turn the heat right down as soon as the eggs go in. I don't turn em, I just stick em under the grill to do the top half (which means it's more a frittata than an omelette, I believe). I find sticking is mostly caused by a lack of heat at the start (or not enough butter in the pan)

I've used method a few times, works well. Also, bang the handle of the pan with your fist/hand to loosen up the omelette.

 

[#10-7]

i just made an omlette!
jamie oliver helped.
it was pukka.

 

[roxy]

i just made an omlette!
jamie oliver helped.
it was pukka.

And did you do it real quick like I described, or did you fry it for 15 minutes until it had all the textual qualities of a Penney's faux-leather handbag? Genuine question.

 

[nlgbbbblth]

thanks for the omelette tips!

 

[Lefty Frizzell]

I tried to poach an egg this morning but i made a bit of a pigs mickey of it, i don't think i'd fully awakened.

It tasted fine though.

 

[#10-7]

And did you do it real quick like I described, or did you fry it for 15 minutes until it had all the textual qualities of a Penney's faux-leather handbag? Genuine question.

it was like chewing a leather pouch with burnt bacon and onion in it.
probabl the best omlette i've ever made though.