I don't think I'm a great cook. I love doing it but only manage to create edible dishes 8 times out of 10. This evenings disaster could be described as belonging to the 2/10 segment.
How do you make an omelette so it doesn't stick to the pan? Any ideas? Plus, I knew that smoked salmon, potatoes, mushrooms and, wait for it, carrots were never really going to be an amazing combo.
Still, the chutney went down well and there was only a couple of bites left when nausea set in.
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The wine-ings of an anglophone francophile in the shade of the city of light.
Things About Me
- I know all the words to all the songs in 'Wicked', 'Rent', 'Chicago' and other geeky musicals
- I once sang in front of Bill Clinton.
- In winter I always wear two pairs of socks
- I never read novels in French
- I can make three different kinds of napkin shapes
- I hate dogs. Yes, all dogs. Yes, even your dog.
- I am a qualified SCUBA diver.
- I have no idea what music is in the charts
- I hate peas
2 comments:
I myself am no genius in the kitchen as an omlette is beyond me, however i make quiches without bases which are very omlette-like when you thonk about it, i usually just use 4 or 5 eggs with an equal amount of milk, mix it up, then chuck in whatever i can find, which usually consists of ham, mushrooms, leeks and a bit of grated cheese over the top, then just bung it in the oven and forget abot it for a while (not too long or you may burn your house down!). i hope this is useful to you! i am told that it is quite tasty!
Hi Ruth,
I discovered your entertaining blog through Anne's Middlenews.
Re: unsticky omelette secrets:
1) Use high quality eggs (duh!)
2) Cook quickly. The longer an omelette cooks the drier it gets and the more likely it is to stick. Therefore:
2a) So have your omelette pan (or any non-stick pan) hot enough to show shimmering heat but not smoking your oil/butter. When adding a drop of your beaten eggs to the pan it should set immediately, not after 2 seconds, but immediately. Neither should it turn to a black crisp.
2b) Use two eggs and two eggs only. One will never fill the pan and will lead to a thin, dry omelette. Three will cook too slowly and the outside will be burned dry before the inside has cooked properly. Beat your two eggs with a fork only enough to break the yolks and incorporate whatever seasoning you add in. The more you beat them the more the eggs think "yea! soufflé" and their consequent disappointment when they hit the pan will likely translate into the stickies.
2c) After pouring your eggs into the pan, tilt the pan around to cover the surface. Remember that the underside should be setting immediately, so take the edges that have set and push them up in wrinkles towards the center, then tilt again to allow the runny stuff on the top to flow down to the exposed pan surface to cook.
2d) On one half of the omelette add your filling ingredients, if using, and then fold over the other side immediately.
2e) E is for eat. Slide out of the pan and eat pronto.
Byesie.
--
Fergus
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