. . . it's scrambled eggs.
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. . . it's scrambled eggs.
it's *omelette*...
...and you need to let the base of the omelette set before you add the other ingredients. let set a bit more before flipping. also helps to adequately grease the pan so the egg doesn't stick and break up when you flip.
It's actually Omelet or Omelette...
Med-high heat with butter in the bottom. I like to add 1 TBSP of milk to each egg. Once whisked, add the eggs to the hot non-stick pan. let them firm up. Once you have a pancake of egg underneath the liquid of the remaining eggs, peal away the edges of egg to then bring in the remaining egg liquid until all of it is one big pancake. Don't overcook because by the time you add all the toppings to one side of the pan, the omelet will be overcooked. Once all toppings are added, slide the topping side of the omelette onto your plate and use the edge of the pan to flip the empty side on top.
It takes a little practice but once you get it down, it's super easy!
ENJOY!
Get a Turbo Cooker, it makes PERFECT Omelets EVERY single time. I swear on the Turbo Cooker...
What happens when you try to make scrambled eggs?Quote:
Originally Posted by Bogey
My omelette has to have bell peppers, mushrooms, onions, and fresh tomatoes. Can't beat that.
Spinach, Mushrooms & Swiss with Avocado! YUM
I know this sounds stupidly simple...but go get an omelette pan. It has the right size and the right angle that allows the eggs to center a bit better.
Spam, mushrooms, pepper jack cheese!
Where the hell did Bogey go?
