How to Make an Omelette (a good one)

With all due respect to the Amateur Gourmet, there is a better way to make a much better tasting omelette...and one you would be happy to eat for dinner. From the Cooking in Real Time podcast, www.cookinginrealtime.com.

Category:

Howto & Style

Tags:

• omelet
• omelette
• amateur gourmet
• cooking in real time
• zora o'neill
• eggs
• cooking

[happyboxtop]

In response to protein question below:

Proteins (strings of amino acids) in eggs become denatured (that is they change shape) when exposed to high heat or acids (lemon juice, for example). You see this when egg whites become opaque in a hot frying pan. This is the common example given in high school science classes.

[zloneill]

Thanks a million! Obviously high school science class is a little bit too far in the past for me!

[spyda264]

Thatz not rite for u to hate on someone else way of making something

[cfortnerXYZ]

Part 2: The cooked side will now be on top in the pan, Return to the heat. In another pan have your ingredients hot-except for things that melt easily like cheese. put fillings on top of turned omelette and turn out as usual, folding as you go. I use an 8-inch nonstick pan but spray with Pam as well. Spray once, wipe with a lint free cloth, spray again and put on the heat. Add butter and proceed. Don't be afraid to learn to flip. You will make some messes but it's worth the trouble.

[cfortnerXYZ]

As the omelette begins to "set" use your spatula to lift up the edge of the eggs with the spatula instead of making holes. Tilt the pan so that the still liquid eggs run underneath. Do that several times around the pan so the raw eggs are underneath. When they are set flip the omelette. instead of flipping it,Or slide it out on a plate, put your pan on top and invert the plate.

[jensmenu]

EGG TIME

[richard21solava]

Jeeeez she cooks as if she is mad

[joeshmoe011]

lol did you see the little mexican dude in the corner at 6:14!?!?!?!?

[monmon70]

blablablablablablablabla .... i wanna kill myself!!

[zloneill]

Oh, geez. Proof I should never try to talk about science! Not so much that they can be changed, but that the molecules glom together differently? I'm getting all this (and filtering it _badly_) from Harold McGee's "On Food and Cooking," a really absorbing and engaging book on food science.