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/ck/ - Food & Cooking

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5651562 No.5651562 [Reply] [Original]

How do I make le perfect omelette?

I'm new the cooking world and I'm trying to become the master of all that is egg. Because well, I fucking love the way they taste.

So far I can make a pretty decent scrambled egg and hardboiled is pretty brainless.

Tips for ingredients and what level of heat?
I was thinking about adding some sriracha, avocado, cheese, salt+pepper.

>> No.5651564

>le
>>>/reddit/

>> No.5651568

>>5651562
Learn how to do this
http://youtu.be/Uu5zGHjRaMo

If you can make an egg do that you have mastered it.

French style omelletes are the best kind and are very similar to what is shown here...

>> No.5651570

>>5651564
https://www.youtube.com/watch?v=cfHSIrVh_wY

So Dexter can be French with his omelettes but I can't? Lel

>> No.5651571

I push egg to center , flip once, unflip and add cheese, fold and serve, but I'm a redneck.
Real cooks use the julia childs method I think, look up her video on youtube

>> No.5651573

>>5651562
you don't

>> No.5651578

>>5651568
>http://youtu.be/Uu5zGHjRaMo


Fuck, that's erotic...

>> No.5651582

>>5651571
This is such good advice i went and loked it up.

I watched julia do this a couple years back and it changed my life and the way i cook eggs ingeneral.

http://youtu.be/RThnq3-d6PY

>> No.5651590

>>5651582
OP here
i was under the impression that salt shouldn't be added until the egg is almost done cooking because it makes it break down? BUt she added it before she even beated them

>> No.5651611

>>5651590
>salt shouldn't be added until the egg is almost done cooking because it makes it break down?

It's more related to technique really.

>> No.5651612

>>5651590
You can add it within a couple minutes of cooking, you do not want to add salt and then let a batch of beaten eggs sit for a while in a kitchen prepped for use. They will get watery... Like any protein (steak, chicken) in the presence of salt.

>> No.5651614

>>5651578
My sentiments exactly.

>> No.5651630

>>5651612
>>5651611

ah okay, thanks

>> No.5651635

>>5651590
She is making a french omelette, aka a flat omelette.

You don't add salt for fluffy omelettes,

>> No.5651769
File: 54 KB, 324x289, boner.jpg [View same] [iqdb] [saucenao] [google]
5651769

>>5651578

>> No.5651884
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5651884

like this.
>pic related: the perfect omelette

>> No.5651984

>>5651582
She made a 30 minute show all on the omelet that clip is from. Here's the whole thing.
https://www.youtube.com/watch?v=hWi3NwDrQok

>> No.5652045

>>5651582
I love this video but it always bothers me that she's using nonstick over "highest heat".

>> No.5652056

>>5652045
Why?

>> No.5652088

>>5652045
Your feelings are unjustified.

>> No.5652091

>>5651562
By being less of le massive faggot

>> No.5652139

>>5652056
>>5652088
ok. i thought you weren't supposed to use nonstick over high heat. Is that just newer teflon? what kind of pan is she using?

>> No.5652148

>>5651984
I had seen this on pbs a couple years back butnly found the shorter clip when i looked earlier.

Thank you for the extended version anon.

>> No.5652158

>>5652139
The point that they start to fail is well over 650 degrees. She is melting butter and cooking eggs at well under those temperatures. If you put a pan on high heat and then put cold stuff in in the pan, you will never get close to those temps. If you burn the crap out of something ina pan, that is different.

Normal, well performed, cooking in teflon is perfectly safe at all times.

>> No.5652167

>>5652158
You'd never know it by the reactions from all the cast iron shilling hipsters around here though.

>> No.5652273

>>5652158
you rock. thanks for the info

>> No.5652327

>>5652139
>i thought you weren't supposed to use nonstick over high heat.

I'm not going to bother with the video. What kind of non-stick is it?

I think that you aren't supposed to use teflon over high heat, but I don't know that that applies to any other non-stick pans.

The problem with teflon over high heat is that it reportedly produces toxic gases. The gases wouldn't be much danger to either of us, but it will supposedly kill birds.

>> No.5652395

>>5652167
Whats wrong with cast iron?

>> No.5652436

>>5652158
No it isn't. It starts to degrade at around 500f/260c. Doesn't stop me frying on it at a high temp though.