/ck/ - Food & Cooking

[Anonymous No.11988721]

Unironically, how is it possible to cook a perfect omelette? Either I cook it on low over a long period of time and it breaks, or I turn the heat up a bit and it burns like pic related. Can anyone give me step by step instructions, down to every detail including what type of oil to use, pan type and size etc.

[Anonymous No.11988750]

>>11988721
Git gud

[Anonymous No.11988759]

>>11988721
That omelette looks fine. A little browning is hardly the same as burning.

[Anonymous No.11988761]

>>11988721
how is that 'burned'?

[Anonymous No.11988762]

Why would any of us waste our time writing all that shit out when you could spend 2 minutes on Google or Youtube?

[Anonymous No.11988764]

>>11988759
>>11988761
/ck/ calls anything other than yellow eggs burned, for some reason they're convinced the only way to eat eggs is when they're so liquidy they slip through your fork

[Anonymous No.11988769]

>>11988764
Different preparations. For a French omelet that's no good, for what it is that's fine

[Anonymous No.11988888]

>>11988764
i mean, i like semi liquid centers in french ommelettes too, but calling caramelization burnt is just dumb

[Anonymous No.11988894]

>>11988888
the quints have spoken

[Anonymous No.11988898]

>>11988888
Witnessed

[Anonymous No.11988902]

>>11988888

[Anonymous No.11988938]

At least you're better than this guy
https://www.youtube.com/watch?v=uwfbtUnvIpQ

[Anonymous No.11988947]

>>11988721
Butter anon, good amount of butter then on low heat and fold as soon as you can.
>inb4 but jacques pépin wah wah he does an 8 and stirs it in his pan

[Anonymous No.11988987]

Non stick pan, lots of butter, heat control, from medium high to medium low, good non stick spatula.

And most importantly. Practice.

It just takes a lot of time fucking up omelettes to perfect them. But heat control and learning how to play with the omelette is key as well.

[Anonymous No.11989038]

Put eggs in a cup of hot water or let them sit out overnight to come to room temperature. Heat a non-stick pan to medium-high and melt about a teaspoon of butter. Use the pan and rubber spatula make sure the butter has contacted all of the pan's surface. Beat the eggs in the cup with a little bit of salt and pepper. Spend as little time beating as possible or the salt will ruin your eggs. Pour the eggs into the pan and start swirling the pan around over the heat. The bottom should quickly become solid allowing you to flip like pic related. Turn off heat and shake the pan around like before. Use a rubber spatula to fold it by 1/3, slide it out over a plate leading with the unfolded side, and turn the entire pan over so the folded side rolls over and finishes the second fold.

[Anonymous No.11989086]

I didn't see this thread before I made the other omelette thread

What the frick, I just did it for the first time and it was by far the easiest egg dish I've made

>heat between low and medium
>whisk 2 eggs with salt and pepper
>when pan is hot, melt a chunk of butter in pan
>pour in egg mixture
>let it cook until it has a solid bottom, test it by poking the sides with the spatular until it can slide around as a solid bottom disc
>now, add whatever fillings, I just used shredded cheese and sliced ham
>put a lid on the whole thing
>just cook until the egg is fully cooked, fold it in have

My shit was good too, it was golden brown but not burnt, fully cooked all the way through

[Anonymous No.11989129]

>>11989086
>perfect omelette
>2 eggs
>golden brown
Spotted the newfag

[Anonymous No.11989152]

>>11988888
Blessed quints

[Anonymous No.11989171]

>>11988721

Japanese omurice omelette is perfect texture.

[Anonymous No.11989176]

>>11988721
hey dipshit, why don't you show us what you think a perfect omelette looks like instead of showing us what one your bad omelettes looks like?