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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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10218851 No.10218851 [Reply] [Original]

How's my omellete?

>> No.10218860

I hate omelettes op

>> No.10218882

>>10218851
What kind of fillings?

>> No.10218887

>>10218851
overcooked, dry, rubbery and gay.

>> No.10218896
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10218896

>>10218851

>> No.10218900

>>10218882
Just cheese and crushed red pepper. Its my extra cheesy extra spicy omelette

>> No.10218904

Yep. Overcooked dry rubbery and gay.

>> No.10218908

>>10218887
Yeah it tastes like a boot. I have no culinary experience. How do i make a less rubbery omelette?

>> No.10218912

>>10218904
And underseasoned im sure

>> No.10218913
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10218913

Who cares about your omelet when you can't even take a proper picture of it? What the fuck is this shit?

Get in there.

>> No.10218922

>>10218908
Dont overcook it. Do what youre doing now but do it less. Lower your heat slightly... slightly. And work faster. The inside must still be a bit wet as you roll it.

>> No.10218928

>>10218908
https://www.youtube.com/watch?v=qXPhVYpQLPA

>> No.10218933

>>10218922
>The inside must still be a bit wet
that's what your mom said

>> No.10218941
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10218941

>>10218900
looks good senpai. 7/10

>> No.10218959

>>10218922
Thanks

>> No.10219264

>>10218851
Little overcooked. But I have the same pan and use it exclusively for omlette's.

>> No.10219495
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10219495

>>10218851
I HAVE INFUSED THIS PAN WITH THE POWAH OF RED COPPAH

>> No.10219679
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10219679

>>10219264
>'s

>> No.10219727
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10219727

looks good OP

I used to always cook my eggs low and slow until Julia Child taught me the proper way to make a french omelette

super high heat, butter

eggs go in

let them sit for 3-4 seconds

jiggle the pan in a circular motion to move all the eggs around and get them unstuck from the bottom of the pan

switch to a forward and back jerking motion, using the sides of the pan to fold your omelette

this whole process takes about 20 seconds

>> No.10219756

>>10219495
Not that guy but they're inexpensive, VERY nonstick, heat up fast and retain even heat, oven safe. They may seem gimmicky but copper-cerarmic pans are great so long as you're not dumb enough to use metal utensils in them.

Superhigh end pans pans, especially seasoned steel, are going to work better if you know what you are doing of course, but 20 dollars for a non-stick pan you can use in the oven is a pretty good deal.

>> No.10219758
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10219758

>>10219727
>super high heat

>> No.10219762

>>10219495
HEY, THATS MY FUCKING PAN

>> No.10219799
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10219799

>>10219495
Red or Green non-stick, what buy?!

>> No.10220071

>>10219758
yeah i mean you're not arguing with me you're arguing with julia child

>> No.10220858

>>10220071
Sounds like she's arguing with all other chefs tbdesu

>> No.10221242

>>10220858
Not arguing with me. I do omelettes over high heat wirh plenty of butter in a standard 10" aluminum fry pan. Flawless. The problem most people run into is that they are using too much egg for the pan and not enough fat. Proper rolled omelettes take seconds to prepare.

>> No.10221501

>>10218851

those "copper" pans do not have any copper in them.

>> No.10221687

you're supposed to fold it as it's coming out of the pan