WhyBeeSea wrote:Not a big breakfast guy but a French omelet has become my go to when I want a light breakfast. I honestly would be content leaving it as properly cooked (i.e undercooked) scrambled eggs. But I like the practice of rolling these bad boys up. One of these days, I'll learn to clean up the edges...
WhyBeeSea wrote:Not a big breakfast guy but a French omelet has become my go to when I want a light breakfast.
G Wiv wrote:WhyBeeSea wrote:Not a big breakfast guy but a French omelet has become my go to when I want a light breakfast.
Nice!
at newyorker.com, Bill Buford wrote:A few years ago, when I was a student at l’Institut Paul Bocuse, one of the premier cooking colleges in France, I watched an omelette-making class through a glass partition. I was in a hallway, in the school’s zone culinaire, which is reserved for lessons in making food; theory courses are held on another floor, in small rooms with desks. This particular class was on French kitchen basics. I’d been exempted, on the grounds that I’d worked in restaurants. (The confidence the exemption implied in my skills would, alas, turn out to be spectacularly misplaced.)
A student presented his omelette. The instructor poked it and shook his head. He didn’t bother to taste it; he just tipped it into the trash. An omelette must be soft in the middle, pillowy to the touch. It should have bounce. This one was hard.
A great new word that I will definitely use ...ronnie_suburban wrote:omeletize
nr706 wrote:A great new word that I will definitely use ...ronnie_suburban wrote:omeletize
But you forgot the picture of the omelette pan!ronnie_suburban wrote:nr706 wrote:A great new word that I will definitely use ...ronnie_suburban wrote:omeletize
LOL, thanks. Kind of reminds me of something from Portlandia.
Back at it today, since I was working from home and had time to cook myself lunch . . .
Vegetable Mish Mash & Feta Omelet
Used up the rest of last night's dinner's side dish, added a little feta and, for garnish, continued to dwindle down my supply of chive blossoms.
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Xexo wrote:But you forgot the picture of the omelette pan!
Cathy2 wrote:When you make your omelettes at home, how many eggs do you use?
I find restaurant omelettes are too big. I usually make an omelette from a single egg.
And here I was thinking you'd have some carbon steel omelette pan, imported from France. Or picked up at a Julia Child yard sell.ronnie_suburban wrote:Xexo wrote:But you forgot the picture of the omelette pan!
Haha. Almost always it's a nonstick Scanpan. Which size depends on how many eggs. In any case, they're not very photogenic.
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