Comments on: I Make Great Looking Omelets – NOT http://simpledailyrecipes.com/i-make-great-looking-omelets-not/ Find Your Next Favorite Recipe Mon, 15 Mar 2010 12:15:18 -0500 http://wordpress.org/?v=2.8.5 hourly 1 By: Jill http://simpledailyrecipes.com/i-make-great-looking-omelets-not/comment-page-1/#comment-1457 Jill Fri, 17 Oct 2008 18:24:07 +0000 http://simpledailyrecipes.com/?p=2058#comment-1457 Thank you, Tim! I get what you're sayin' and it sounds easy enough- I'll give a shot next time I'm making breakfast. And there's nothing wrong with fussy when it's your thang. Thank you, Tim! I get what you’re sayin’ and it sounds easy enough- I’ll give a shot next time I’m making breakfast.

And there’s nothing wrong with fussy when it’s your thang.

]]> By: Tim Mead http://simpledailyrecipes.com/i-make-great-looking-omelets-not/comment-page-1/#comment-1437 Tim Mead Fri, 17 Oct 2008 01:08:11 +0000 http://simpledailyrecipes.com/?p=2058#comment-1437 Should have mentioned (And didnt) that an omelet pan is a real help for this. It IS called an omelet pan for a reason!! tim Should have mentioned (And didnt) that an omelet pan is a real help for this. It IS called an omelet pan for a reason!!

tim

]]> By: Tim Mead http://simpledailyrecipes.com/i-make-great-looking-omelets-not/comment-page-1/#comment-1436 Tim Mead Fri, 17 Oct 2008 01:06:43 +0000 http://simpledailyrecipes.com/?p=2058#comment-1436 I have a tip from a chef friend of mine that has helped me cook better, and more attractive omelets. If you care about looks, this might help you too. But only if your looking for that 'half moon' perfect omelet look. After you pour the egg in the pan, dont stir. Wait long enough o the bottom of the egg mixture to set, but not brown or burn. Then use your spatula to lift a section of the cooked egg up, and tilt the pan to cause the uncooked egg to flow under the cooked egg. Repeat this going around the pan until no more egg runs. At that point you can fold the omelet into the classic half moon, and cook - flipping often to avoid browning or burning, until the center is cooked to you desired consitancy. This works well for me, gives me that classic shape, and gives me a nice yellow (If I kept things moving right) egg-y looking outside. You can still top with the cheese as soon as you take it out of the pan, but I like to put in IN the omelet JUST before I fold it together. Yeah, its kinda fussy, but I am big on that classic look! tim I have a tip from a chef friend of mine that has helped me cook better, and more attractive omelets. If you care about looks, this might help you too. But only if your looking for that ‘half moon’ perfect omelet look.

After you pour the egg in the pan, dont stir.

Wait long enough o the bottom of the egg mixture to set, but not brown or burn.

Then use your spatula to lift a section of the cooked egg up, and tilt the pan to cause the uncooked egg to flow under the cooked egg. Repeat this going around the pan until no more egg runs. At that point you can fold the omelet into the classic half moon, and cook – flipping often to avoid browning or burning, until the center is cooked to you desired consitancy.

This works well for me, gives me that classic shape, and gives me a nice yellow (If I kept things moving right) egg-y looking outside.

You can still top with the cheese as soon as you take it out of the pan, but I like to put in IN the omelet JUST before I fold it together.

Yeah, its kinda fussy, but I am big on that classic look!

tim

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