Omelette: how do you make your(favorite)s?

[rotuts]

if you have eggs

 

and  mix-ins

 

Im happy to  now  call

 

scrambled eggs

 

w mix-ins  

 

an  extended   omelette.  

 

only in these interesting times.

 

after we all get a fairly effective vaccination 

 

Ill think about it  again 

 

and go back to my older ns trsditional views

 

if i can.

[JoNorvelleWalker]

I switched to a saute pan with higher sides to accommodate more vigorous jerking.

 

 

About thirty seconds.  Still creamy in the center.  No utensil sullied.

 

[rotuts]

@JoNorvelleWalker 

 

looks like an Egyptian  

 

from the Valley of the Dead 

 

or maybe the Kings ?

 

is this Hatsheput ?

 

how did Howard Carter miss this ?

 

glad its still creamy inside 

 

and yes , peoples 

 

Ive been having a very very slow infusion for some time

 

slow , low 

 

and watching Bosch S6

Edited April 20, 2020 by rotuts (log)

[JoNorvelleWalker]

A whole new topic: canopies and canopic jars in the time of corona virus.

 

[gfweb]

7 hours ago, JoNorvelleWalker said:

A whole new topic: canopies and canopic jars in the time of corona virus.

 

 I'd rather make sauerkraut, I think

[FrogPrincesse]

I made chef Ludo's boursin omelette the other day. It was pretty rich, and I would use smaller dollops of boursin next time. Regrettably I was out of chives, so you will have to picture this with finely sliced chives on top. The center was custardy-creamy.

 

 

 

 

[gfweb]

1 hour ago, FrogPrincesse said:

I made chef Ludo's boursin omelette the other day. It was pretty rich, and I would use smaller dollops of boursin next time. Regrettably I was out of chives, so you will have to picture this with finely sliced chives on top. The center was custardy-creamy.

 

 

 

 

Looks perfect!

[Senior Sea Kayaker]

My perfect omelet would be one with no browning and the inside like soft custardy eggs.

I can get that about 50% of the time as it takes near perfect timing and any filling ingredients warmed without any excess liquid (when using greens).

Here's an older example: mushroom, spinach and goat cheese 2 egg omelet.

 

[AlaMoi]

I/we prefer the slightly browned aka 'country style' -

just about everyone is a favorite . . .

- just cheese

- western/Denver

- mushroom & onion

- tomato & scallion

- ham&cheese.  I save&freeze diced spiral ham (Easter thing . . . ) for later use

- cheese&sausage

 

oddly, no "beef" stuff in the mix . . . might have to play with that....

 

btw, my "Blue Diamond" ceramic pan has officially transitioned from "non-stick" to "stick" so I'm having to revert back to real Teflon for eggs & crepes....