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Omelet - Pale and Blond, or Browned

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21 minutes ago, btbyrd said:

Never in my life have I wanted to eat or cook browned egg.

 

The one exception is the Jose Andres style super-high-temp, essentially deep-fried egg that both browns and puffs as you cook it. But when done properly, the yolk still runs. I think browned yolk is what I find offensive. Overdeveloped sulphur notes.

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1 minute ago, btbyrd said:

 

The one exception is the Jose Andres style super-high-temp, essentially deep-fried egg that both browns and puffs as you cook it. But when done properly, the yolk still runs.

 

Similar to what I just mentioned.

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5 minutes ago, DiggingDogFarm said:

 

Similar to what I just mentioned.

 

Precisely what prompted my reply, my good man.

 

Here's a commercial for Andres's products where they actually deep fry the egg. I'd only ever seen him do a shallow pan fry before.

 

 

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17 minutes ago, DiggingDogFarm said:

When fast fried, the browned area is very thin and crisp—it shouldn't be tough and the egg shouldn't be rubbery.

 

 

The way I like my fried egg. With the yolk still runny, the white lacy and crisp at the edges.

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1 minute ago, kayb said:

 

The way I like my fried egg. With the yolk still runny, the white lacy and crisp at the edges.

 

Yeah, at the family farm they fast fried them in about a 1/2 inch of bacon fat. xD

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2 minutes ago, DiggingDogFarm said:

 

Yeah, at the family farm they fast fried them in about a 1/2 inch of bacon fat. xD

 

There's another way to do it?

 

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I had been using Pepin methods until I recently stumbled across Julia Child's omelette technique. It's gotten me better results faster and more consistently. And it's fun to shake the bajabbers out of the pan.

 

 

The slightest little bit of browning on an omelette doesn't ruin it for me, but I prefer for it to be uniformally bright yellow -- to come off just before the color starts to go toasty.

 

As for bacon grease, I always make a sheet pan at a time. Overwrap the pan with heavy duty foil for easy cleanup. Pour the fat off through a mesh strainer.  It heaps up quickly that way.

I also pressure cook a pound of Benton's in water when I do my variation on the Momofuku ramen broth. This yields wet-rendered bacon fat and bacon stock. The decanted fat is very nice, though you obviously lose some smoke and pork flavor to the stock.

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On 4/7/2018 at 1:41 PM, DiggingDogFarm said:

[Alex French Guy Cooking] 

"I Try To Master Jacques Pepin's Perfect Omelet..."

 

Jacques Pépin responds...

 

 

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8 hours ago, btbyrd said:

I had been using Pepin methods until I recently stumbled across Julia Child's omelette technique. It's gotten me better results faster and more consistently. And it's fun to shake the bajabbers out of the pan.

 

 

The slightest little bit of browning on an omelette doesn't ruin it for me, but I prefer for it to be uniformally bright yellow -- to come off just before the color starts to go toasty.

 

As for bacon grease, I always make a sheet pan at a time. Overwrap the pan with heavy duty foil for easy cleanup. Pour the fat off through a mesh strainer.  It heaps up quickly that way.

I also pressure cook a pound of Benton's in water when I do my variation on the Momofuku ramen broth. This yields wet-rendered bacon fat and bacon stock. The decanted fat is very nice, though you obviously lose some smoke and pork flavor to the stock.

 

I enjoyed the video.  Particularly the clunk of the non-optimal pan as it hit the floor.  My omelet pan does not have high enough sides for her amount of shaking.  I'm tempted to purchase a non-stick for the purpose.

 

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Can I play?

 

Omelet04132018.png

 

 

The astute may notice a hint of color.  In my defense it is a brand new pan and the first ever single egg omelet of my life.  I couldn't quite manage Julia's motion.  Though the omelet formed itself and slid right out without resort to a utensil.

 

Even with the orange I thought the omelet was excellent.  Not the least dry.  Parsley from my dining room.

 

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2 hours ago, JoNorvelleWalker said:

I thought the omelet was excellent.

 

That's all that matters.

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I tried again with another one egg omelet.  While the result was tasty and not over done, I had not been able to form the omelet in the pan, a la Julia, the way I (sort of) had the first time.  I folded it in half as it slid out of the pan. 

 

What might I be doing wrong?  She says to wait a couple seconds before shaking.  Maybe I waited too long?  I don't think my pan was too hot.  It may just be that the pan is too small.  I should have some larger non-stick pans to try tomorrow.

 

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2 minutes ago, JoNorvelleWalker said:

What might I be doing wrong? 

 I am not putting myself forward as an expert by any means. I had the same trouble and I wondered if I had not had the pan hot enough so that in that short few seconds when you are not supposed to move the pan the egg could firm up. I don’t know and I haven’t tried it again. I’m just making a suggestion.  I must get back to it but at the moment I seem to be eggasperated.  I need a rest from eggs.

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I spent the day with my dear family.  Enjoyed a crispy fried fish with tamarind sauce around four o'clock.  Got home not much before midnight.  I had a shower, my mai tai, and (in this case) Brazilian cashews.  I was still a bit peckish.  Dill was in the refrigerator, so I prepared a dill omelet according to Julia (also the name of my granddaughter but in this case Julia Child).

 

It was a two egg omelet in my larger William Sonoma non-stick pan.  I was amazed, truly amazed, how the omelet came together -- just as how Julia showed from shaking in the pan.  It folded in three, no brown spots.  Like magic.

 

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On 4/15/2018 at 7:02 PM, Anna N said:

I need a rest from eggs.

 

You can never rest from eggs, at least, not for long. You're a obvious egg lover through and through.

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