how to make an omelette?

[Guest]

I feel honored!! Seriously!! Let me make ya an omelette?

I wish...

 

[Svenskaflicka]

In my home, we always had dinner sometime between 3pm and midnight, depending on the situation.

 

[gauchecritic]

Simple is better (and quicker)

Use a mug. Don't know if you use a different name over there. Beaker?

No more than two whole eggs unless you want an omelette half an inch thick. Thinner the better.

From a pint bottle of whole milk (not a carton of cream) pour only the cream from the bottle, this is exactly the right amount needed before it becomes a scrambled egg recipe.

Using a fork, whisk briskly until you get a uniform colour (otherwise you'll be trying to fry milk, and that never works).

Add salt to taste. Remembering that the amount of salt you use is most likely the entire amount you need for the day. (unless you're in a salt sandwich phase)

Melt your butter (or I can't believe it's not butter) which is much better than margarine that will leave grit and evaporate beyond uselelessness almost immediately, in a cast iron pan on a low heat.

Pour in the mixture. Slowly for quicker frying, or all at once for slow frying. ADD NOTHING. When the middle part is jellied then turn it over for 20 to 30 seconds, slide onto plate.

Garnishes are added after cooking. Ketchup is a surprisingly good accompaniment.

Assuming that dietary constraints are negligable:

Add a knife of butter to the hot pan, when it's melted drop in a slice of white bread and remove immediately, continue with other slices until butter is gone.

Take the last four slices of bread and make sandwiches using halves of omelette. Eat any remaining fried bread before leaving cooking area.

Enjoy. Eat nothing else for at least three days following this meal.

Gauche

 

[Guest]

Gauche, I'm flabbergasted by your command of that recipe. Enticed too.

fickle Perdita

 

[Clare Quilty]

I think I suddenly dream of cooking with Claire.

Omelets frittatas and the like are near and dear to me. They were the first things I learned to cook as a small child obsessed with T.V. chefs Graham Kerr (The Galloping Gourmet), Julia Child, Douglas Douglas and Bruno Gerussi (the dipsomaniacal star of a long-running Canadian dramatic television series and star of his own afternoon cooking show.)

 

[Clare Quilty]

No more than two whole eggs unless you want an omelette half an inch thick. Thinner the better.

As an American man I , of course, do want a light and fluffy omelet half an inch thick--much thicker with the filling. Two eggs and milk spread over a 12" pan would result in what would seem to me to be an egg crepe.

 

[Clare Quilty]

Quilty, I just knew you'd make my mouth water. Only a half yolk to four whites, eh? I'd have to taste it to believe it.

This is purely in consideration of the massive amount of cholesterol contained in even a single egg yolk. Egg white omelettes taste pretty much the same as ones with yolk. It's the colour that takes some getting used to--thus the half of a yolk and saffron.

 

[Guest]

speaking of cholesterol...

Q., my flan (which everyone says is the best they've ever tasted) is made with 3 whole eggs and 5 yolks, plus evaporated milk. It literally is to die for. P.

 

[Clare Quilty]

Re: speaking of cholesterol...

Q., my flan (which everyone says is the best they've ever tasted) is made with 3 whole eggs and 5 yolks, plus evaporated milk. It literally is to die for. P.

Or rather to die from. But, I'm sure you don't eat this very often--at least I hope not.

 

[SlickTony]

Thanks, Perdita

 

[Guest]

Re: Re: speaking of cholesterol...

Or rather to die from. But, I'm sure you don't eat this very often--at least I hope not.

The from was implied. I only make it at Xmastime and occasionally for a birthday. A 2" cube of my flan is very satisfying (dirzzled with the carmelized sugar it's baked in). P.

 

[RavenSpirit2k4]

Re: Re: Re: speaking of cholesterol...

The from was implied. I only make it at Xmastime and occasionally for a birthday. A 2" cube of my flan is very satisfying (dirzzled with the carmelized sugar it's baked in). P.

Wow, I got a bit of a sugar rush just reading that.

Lisa, you are sick. In a good way. I think.

Thanks for the recipes, folks. I'll probably try them all over the next month or so.

 

[SlickTony]

flan is delicious... If I hadn't lost all my custard cups I'd make some.

 

[oggbashan]

Why three years? Why did you stop? What did you switch to?

Perdita

We had a Spanish Maid who cooked breakfast. As I was young I got what she was willing to cook for herself and me. The maid and I ate breakfast together. She taught me SOME of my Spanish because her English was poor.

My parents insisted on a normal English breakfast but I had to be at school at 7am, before my parents were awake.

Then we moved country after 3 years.

Og