/ck/ - Food & Cooking

[Anonymous No.11538060]

I tried making an omelette today (i can't cook)
>crack open eggs on side of the pan
>half of it goes next to the pan
>lift up pan try to clean it up
>somehow fuck it up and spill most of it on the fire
>clean up and ordered food
this is no joke, how can i ever learn to cook if i literally fail at baking a fucking egg

[Anonymous No.11538076]

Try again and follow a recipe or video

[Anonymous No.11538078]

>>11538060
first off its not baking

but you should crack eggs on flat surfaces, and you're probably hitting it too hard - you just want a decent crack, not to split the thing open.

if you need to clean, first turn off the flame, then move the pan to another surface, then clean, still being careful of residual heat

[Anonymous No.11538081]

The easiest way is to avoid cooking altogether. Eat the eggs raw, raw foods are good for you. Sashimi. Blue steak, Raw veg, Raw egg. There is literally no need to cook anything.

[Anonymous No.11538085]

You should literally always crack eggs into a bowl or cup first. If you’re frying an egg and being lazy (and can actually cook) you can get away with straight into a hot pan, but NEVER with scrambled or an omelette. You have to mix it very well before you put it into the pan.

[Anonymous No.11538100]

>>11538085
also a good point

[Anonymous No.11538103]

>>11538078
plus one like

[Anonymous No.11538114]

you can do it fren
try again!

[Anonymous No.11538122]

>>11538060
You don't bake omelette's, give up

[Anonymous No.11538126]

it just takes repetition and you'll get it in no time

[Anonymous No.11538151]

>>11538060
If you're trying to make an omelette, you should be cracking the eggs in a bowl and whisking them with a fork before you add them to the pan.

>Whisk up your eggs (I'd do 3 for an omelette), set aside ready to pour
>non-stick pan over medium heat, throw in a nice pat of butter
>roll the butter around the pan as it melts
>when the butter starts to foam from the heat, pour in your eggs and gently roll the pan to distribute the egg
>with a spatula (silicone or plastic if you're using a teflon or anodized pan) quickly start making small swirls in the egg to form small curds; this will help make for tender eggs
>sprinkle whole surface with ground pepper and a good pinch of kosher salt--coarse stuff, not the grainy table salt. It's really easy to over-salt your food when you're working with tiny salt crystals. Can always add more salt if it's needed
>add any fillings like ham, cheese, etc
>when the uncooked side of the omelette has reached a sort of molten appearance, go ahead and fold the omelette, keep cooking to desired doneness on both sides
>be careful not to leave it on for too long though, dried out eggs aren't nearly as flavorful and tasty as eggs that are somewhere between fully done and molten
>ideally your omelette will be fully cooked on the outside, and still slightly creamy and soft inside
>serve on plate with buttered toast and devour the fucking thing

[Anonymous No.11538184]

>>11538078
>>11538114
>>11538151
thanks friends

[Anonymous No.11538194]

>>11538184
Good luck OP

[Anonymous No.11538239]

>>11538151
Only things I’d change about this is to season your omelette before you whisk it so your seasoning is fully incorporated. You’ll hear people say that salting too early will adversely effect the texture of the eggs, but seasoning first is how they taught me in culinary school and every restaurant cook I’ve ever seen seasons furst, the texture thing I really a meme.

Speaking of texture though, I’d recommend going for a slightly larger curd, do don’t mix the thing up constantly, give it a little time to settle between mixes. This will make it easier to handle while folding.

[Anonymous No.11538261]

>>11538085
Nah senpai you can easily crack the eggs on the pan and scramble/beat them on the spot. One less thing to clean.
Only case I can see this not working is specific omelette techniques that require a very hot pan (you can make omelette with medium heat too)

[Anonymous No.11538270]

>>11538151 here,
Listen to >>11538239 since he actually went to culinary school and I'm just a scrub
Most of what I know is basically Gordon Ramsay videos and other youtube shit lel

[Anonymous No.11538358]

Well you know what they say, you can't make an omelet without breaking a few eggs