the way I look at them. The secret? Pour them in and as the eggs begin to set, use spatula to pull them towards the center. Not from the edge but just inside it. This allows the uncooked eggs to fill the voids and makes it light and fluffy. Throw your toppings down the center line and fold both sides over. Just my part to make the Chats better.
Just recently discovered the trick to a fluffy omelet and it's changed
- Thread starter Deathdawg
- Start date
Allow me to clarify. The edge of the omelet should be at the edge of the
pan IMO. Scrape or pull the eggs toward the center of the pan. Don't scrape from the edge but maybe just inside.
This post was edited on 3/18 10:50 AM by Deathdawg
pan IMO. Scrape or pull the eggs toward the center of the pan. Don't scrape from the edge but maybe just inside.
This post was edited on 3/18 10:50 AM by Deathdawg
Always wondered, why is it preferable for an omelet to be light and fluffy?
This is a real question but, I must say, a question from a person who has never ordered an omelet in a restaurant. My only experience with them is basically at wedding receptions. I always just eat those and don't know whether they are light and fluffy or not.
This is a real question but, I must say, a question from a person who has never ordered an omelet in a restaurant. My only experience with them is basically at wedding receptions. I always just eat those and don't know whether they are light and fluffy or not.
Learned that one from Frugal Gourmet back in the 80's. The perv
also put water in his omelets to make them fluffy. Heck the older I get the more I realize it's just about impossible to screw up an omelet unless you don't use enough butter and everything sticks like a mother.
also put water in his omelets to make them fluffy. Heck the older I get the more I realize it's just about impossible to screw up an omelet unless you don't use enough butter and everything sticks like a mother.
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