/ck/ - Food & Cooking

Good job fuckwad. You fucking failure. Your daddy a tranny? I bet. Like father like son, they say.

>>16851640
I found that most egg posts here are sponsored by the American Egg Board (AEB) as some sort of guerilla marketing campaign. Please go suck on your precious eggs and stop shitting up my board with this shit.

>>16851640
Don't give up OP, I know that some day you'll absolutely nail it. I believe in you

>>16851640
How can you get it wrong?

>>16851640
Just keep practicing. Learn from your mistakes.
What went wrong this time?

>>16851739
turned into scrambled eggs the second the eggs hit the hot pan

>>16851744
I don't understand what you even mean by that.

>>16851744
Are you adding salt to the uncooked eggs and a splash of water?

>>16851640
just attempt one a day until you get it. it not like the failure ones are waste anyway. It takes some attempts to get a feel for it.

>>16851804
Why would OP do that when they can watch a video on how to do it? Just do what the video says to do and wala.

>>16851744
Pan too hot use more butter

>>16851944
because you have to develop a feel for it through practice.

>>16851640
Haha haha!

So did I...

>>16851651
>anemic vegan hands typed this

>>16851640
hey its only eggs, every mistake is a lesson for next time

>>16851640
>zon't worry, anon. I am here to guide you shrew zee process. Please try to make zee country omelette again

>>16851640
French omelette is overrated anyway, fuck em

>>16851640
High temperature, mix and season eggs, put a decent amount of butter into hot pan, once foamy put egg mix into pan, begin stirring immediately, when the egg mix starts stabilizing leave alone for a bit, begin rolling the omelet, and layout onto a plate.

>>16852493
The only Frenchman I'll respect.
Gordon Ramsay style screaming is funny when you're 12 but Pepin's smooth, comforting confidence in you is based eternally

>>16851739
The omelette formed a crust and there was not enough moist egg inside. I feel like I'm pretty close but that's a failed omelette still

French omelettes are just regular omelettes except you tell everyone they wouldn't be able to make it properly.

DO IT AGAIN

>>16852725
What the fuck bro you do low temperature or you lose the custard texture

I can make it pretty consistently but I don't really like the fact that when u cut it the some parts are gooey and some are set because they were on the bottom, like those chocolate rolls. Normally I like difference in consistency in egg (crispy edges or streaky not well mixed scrambled eggs) but I do not enjoy the consistency of the set part of the French omelette at all.

>>16851640
Don't care, wojakfag

>>16853284
>Don't care, wojakfag

>>16851689
most people do

99.9% of people who think they can make a good french omelette make complete and utter garbage that wouldn't be fit to serve anywhere in france. of course, burgers have the most trouble with it.
it's the sign of a good chef, not something that the average, clueless, retarded home cook can achieve without months of line cook prep, and if they think otherwise, they're never, ever going to make it. arrogance is the number one sin of cooklets, and americans in general.

>>16853459
a few examples:
>>16853128
>but I don't really like the fact that when u cut it the some parts are gooey and some are set because they were on the bottom
this one has failed.
>>16852725
this one has failed immediately from the start.
>when the egg mix starts stabilizing leave alone for a bit
and yet still manages to fail again.
>>16853104
this one has failed from the very beginning as well. low temperature for a french omelette is the calling card of a failed cook.

americans just don't get it.

>>16852493
actually did it.

>>16853459
I wanted to make them one day. Bought a couple carbon steel omelet pans, watched some Pepin and Chef John videos, and wala, French omelets. Don't really see what the fuss is. Maybe I'm special? That must be it.

>>16853465
retard, if you roll a circle into a cylinder shape the interior will have the parts that were on the bottom which are more cooked

>>16851640
after trying for a couple of weeks I realized I don't actually like omelettes that much, and what I really like is eggs over easy. Life is good.

>>16853482
>retard, if you roll a circle into a cylinder shape the interior will have the parts that were on the bottom which are more cooked
failed yet again. this tells me everything about your technique.

go back to soups. eggs are too advanced for you, amerimutt.

>>16853465
Low temp omelette is a much more consistent technique than the traditional one and gets you 90% there every time without too much fuss.

Not everyone has a well seasoned carbon steel omelette pan which can only use a set amount of eggs due to surface area.