omelettes

[Anonymous No.18286679]

ok so im trying to make le ebin perfect omelette and this time i got the form down but why do i always get this shitty grainy texture, like my omelette is 85 years old?

[Anonymous No.18286691]

>>18286679
What are you adding to it?

[Anonymous No.18286697]

>>18286679
Do not add salt to the eggs, you have to salt the omelette either after it's finished cooking or MAYBE while it's cooking and still to some degree liquid. Do not add salt and give it time to mix, it will degrade the eggs and rip them apart, causing this.

[Anonymous No.18286700]

>>18286679
You're trying to stretch your eggs with something... milk by the looks of it. Just eggs man. Beat them to death (but not to a froth), and cook over medium/med-high, maybe with a quick stir to ensure even cooking without browning.

[Anonymous No.18286705]

Its your pan, and not enough butter. The cook time on an omelette is about 30 seconds if you have decently thick nonstick skillet that hasn't been misused. Look up a video of Julia Child doing one her way. Very different from her buddy Pepin.

[Anonymous No.18286712]

>>18286697
What kind of salt are you using? This looks enzymatic, like actual destruction of protein. Inedible amounts of dissolved salt might do this, but not a pinch or two.

[Anonymous No.18286716]

>>18286679
Are you leaving any behind on the pan?

[Anonymous No.18286719]

>>18286679
more like vomelette, looks like shit dawg.

[Anonymous No.18286722]

Same texture from a shitty pan. More butter and higher heat generally helps.

[Anonymous No.18286728]

>>18286712
>>18286697
You two faggots are retarded as fuck lmao

[Anonymous No.18286731]

only french, gays and retards fold an omelette like that. youre supposed to stuff it full of shit like sausage, bacon, onion, peppers, mushrooms and cheese and fold it over in half

[Anonymous No.18286736]

>>18286728
I accept your concession, you're welcome.

[Anonymous No.18286744]

>>18286712
>>18286697
KEK its clearly the pan cooklets lmfao

[Anonymous No.18286757]

>>18286744
It's clearly a representation of your complexion and the impact its having on your mental state. SOMEONE RENT THIS MAN A VAN!

[Anonymous No.18286763]

>>18286744
I don't even know if it's the pan... It kind of looks like he overcooked it and scraped the brown bits off. He doesn't eat his omelette crusts.

[Anonymous No.18286768]

>>18286757
>>18286763
Nope, he got memed into a cast iron and this is the result.

[Anonymous No.18286779]

>>18286768
... ... but it's so dry... why even fold that if half of it stayed stuck to the pan?

[Anonymous No.18286978]

>>18286722
Good scran that lad

[Anonymous No.18287908]

>>18286691
>>18286697
I add salt and pepper. Every recipe ive seen adds them before cooking
>>18286700
No im not. They are pure egg
>>18286705
I will. Ibe watched different videos saying different things. Pepin uses a very hot pan. Some others do them on really low heat
>>18286712
sea salt
>>18286719
I know
>>18286722
I will try to add more butter
>>18286731
This one had ham and cheese. Though youre probably not supposed to stuff french omelettes at all
>>18286763
>>18286768
Its not a cast iron. But the pan is probably the problem because a lot of things stick to it. Ill try to use my nonstick wok next time

[Anonymous No.18288766]

>>18287908
If (IF) you're not just trolling, and you're just leaving egg behind on the pan... how to explain this? You should be able to tap the omelette out. If you have to go digging, you need more butter or oil, or you need to season your pan - if you're using carbon or stainless steel (then you're a masochist), but heat it up in a 435-ish F oven until it starts to turn a straw colour. Let it sit in the oven while it cools down. Once it's warm, but no longer hot, give it a thin coating of lard or oil and keep it in the oven until it's cooled. Give it a few test runs with steak or grilled cheese - something that you don't have to scrape out too hard if it sticks - then try to fry an egg - high heat, cold oil. If you can fry an egg in it, you can probably do an omelette.

If you're serving someone else, and the omelette sticks, don't bother rolling it - it's Ms. Piggy brand lipstick. The roll is part of the dismount - flip up one end, roll it out of the pan. If it's going to come out looking "rustic" play it off as rustic. Chop it up a bit, give it a drizzle of sauce or something. Buss Upshut tastes just as good as any other roti, ya know?

[Anonymous No.18289200]

>>18287908
>nonstick wok
are you fucking retarded? omlette in a wok? just get a cheap teflon pan from walmart man

[Anonymous No.18289207]

>>18288766
thanks yeah seasoning my pans would probably be a cool idea.
most of them arent either carbon or steel but ceramic. dont know if you can even cure those an d plus i cant put them into the oven because they have plastic handles

[Anonymous No.18289212]

>>18286697
literally a meme

[Anonymous No.18289214]

>>18289200
i just want to do it once so i know i can do it. sure cleaning a whole wok for an omelette is stupid but its not gonna be a daily thing. this is just a fun challenge to myslef

[Anonymous No.18289230]

>>18286763
i didnt scrape it off btw. this is just how it looked

[Anonymous No.18289357]

I've been cooking omlettes in my stainless pan lately. I put a tablespoon of butter in and turn the heat on medium until the foam starts to turn brown. then I dump the egg in and wait for it to start looking solid. when I think it's cooked on the bottom I poke it around to make sure it's not stuck and give it a flip. everyone was saying cooking eggs with stainless is hard so I was surprised by how easy it was.

[Anonymous No.18289461]

>>18289207
Ceramic with plastic handles? That sounds terrible. Yeah, those aren't egg pans. They'll always grip meat and eggs, and there is nothing you can do about it.

[Anonymous No.18289466]

>>18289200
The roundness actually helps roll it. I learned how to do omelettes playing around with egg foo yung