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/ck/ - Food & Cooking

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13429468 No.13429468 [Reply] [Original]

I've been experimenting with mixing omlettes and sunny side up.
I make the omlette mix and then into the pan I crack a few eggs.
The whole process is low heat to cook evenly and not burn the bottom.
melted butter first for easy release. Added sugar to the butter and let it sot for 30 seconds. Thos willl caramalize the bottom and will make it slide off easy.
I'm taking it off when the yelow is stilll soft.
Light seasoning on top
rosmary, salt, black pepper.

>> No.13429475

An actual real thread with an interesting idea? This is bizarre. Do you add anything or roll it?

>> No.13429477

>>13429468
Sounds good. I'd skip the sugar however.

>> No.13429481
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13429481

Finished cooking in the time I was wroting the post.

>> No.13429501

>>13429477
I have a sweet tooth and I feel as that touch adds an extra layer of depth to the flavor. Should still taste great without it.
I'm thinking of trying to put hround up cheese on it next time. I wonder if it would make it overwhelming

>> No.13429506
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13429506

>>13429475
Thanks fren!
I eat it as is.

>> No.13429509

>>13429481
Yeah they're eggs. If they weren't finished cooking in two minutes there would be something seriously fucking wrong with your brain.

>> No.13429525

>>13429509
I donno bro. The hard boiled guild says it takes them 5 minutes, and the whipped cream guild says 10 to 15

>> No.13429535

>>13429525
That's great. The ones you made are fried. Keep learning, you'll get there.

>> No.13429538

>>13429506
I'd shred some cheese on top like you said, maybe add salsa or some other tomato product, if not just tomatos, maybe grape ones dropped in early would cook a little and get a nice flavor. Or maybe pile up some homefries and a scoop of sour cream in the middle.

>> No.13429563

>>13429538
All good ideas. OP, take note.

>> No.13429571
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13429571

>>13429468
>omlette mix
What?

>> No.13429584

>>13429571
scrambled eggs in a bowl mixed with milk and other fillers to the chef's content

>> No.13429590
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13429590

>>13429538
Thanks for reminding me I had tomatoes at home. Full on salsa, ranch, and cooked tomatoes are a bit too strong for the dish I want. I tries a few rimea honey and I liked it a lot. I will likely go with some tomatoes, light shredde cheese and a little bit of olive oil on top. I think that'll be refreshing. I'm also thinking about trying lemon salt next time.

>> No.13429844

>>13429468
>>13429481
Looks good anon, honestly the kind of creative content this board needs. If you are going to add rosemary, for the sake of texture I'd chop up the leaves more finely and add them to the initial omelette mix, so they become less hard. Sugar also seems unnecessary IMO.

I like french style / small curd omelettes a lot, but I think you could make this work with them too, if you separated out the egg yolks as usual, did it french omelette style, then added the egg yolks back in towards the end.

>> No.13429848

That looks like shakshuka without the shuka.

>> No.13429856

>>13429584
>milk

>> No.13429861

>>13429525
5 min will leave even the whites runny.

>> No.13429991

>>13429844
Glad you liked my thread, fren.
Not sure what french style means but choping up the rosmary and seperating the yulk and whites are definitely worth a try. I may do an update thread when I try some of the suggestions out.

>> No.13429997

>>13429848
I've never made shakshuka myself but I can see the resemblance.
>>13429861
I put my eggs in after boil often. I also don't time nothing

>> No.13429998

>>13429856
I did not use milk in mine, but I have used milk in the past, It's quite common.

>> No.13430011
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13430011

>>13429991
French style means you keep the eggs moving more when cooking so that it forms small curds for a softer, more consistent texture. It's personal preference. This is also how you do french style / small curd scrambled eggs.

>> No.13430018

>>13429998
Don't answer those creatures. They don't even own a hot plate.

>> No.13430024

>>13430011
Asians kick the living shit out of the French on omelette.

https://www.delish.com/restaurants/videos/a54624/japanese-omelet-video/

>> No.13430045

>>13430011
That looks awesome. Would eat 3x per day.

>> No.13430634
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13430634

>>13429468

>> No.13430644

>>13429509
Those eggs aren't cooked lad.

>> No.13430758

>>13429468
Looks nice OP, but how does the sugar not ruin the taste? I can't imagine how sugar in eggs could work, except for going full on pastry and waffles.

>> No.13430904
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13430904

>>13429468
let me get tisi straight
you crack eggs over an already frying omlette?
how many eggs do you use in total?

>> No.13430912

>>13429481
i'd pop it in the oven at the end to cook the top a big more. maybe just nuke it with broil for 60 seconds or less

>> No.13431670

>>13430904
Not OP, but it has to be at least 4, maybe 5 or 6 even.

>> No.13431705

Wouldn't it be easier just to make an omelet and put fried eggs on top?

>> No.13432974

>>13430045
Try making it 3 times a day and you'll have it in a week. Jacques Pepin video helped me the most.