I'm pretty sure I will never be able to make a decent omlette,
not even if my life depended on it....sigh
Rick is the "master omelette maker" in our house but tonight he wasn't home
and I was craving protein for supper. This is my typical omelette ,
*half of it is crusted to the pan,
*it never folds into thirds, and
*it's soupy in the middle, bahhhhhhh
~~~
At least it still tasted yummy dispite it's appearance :)
Try a size smaller pan. Don't flip it in 1/3 rd's. Flip it in half.
ReplyDeleteNon-stick skillet is essential. (use butter on it too)
ReplyDelete8-10" skillet ideal for 3-egg omelet.
(any smaller and the omelet is too thick to fold; any bigger and the omelet is likely to be very thin and stick to the skillet.
You can do it!
Believe it of not it was non- stick and I do use the 10" pan for the 3 egg omlette. Also spray with pam...I dont know,... I think I'm doomed to make omelette3. I'll just let Rick be in charge of them from now on, his are perfect.
ReplyDeleteI'm with ya there girl! I don't think I've EVER made a good omelet. Rick can make them great but not me. I even watched a guy in Boston make perfect ones-took mental notes to try his tricks at home. It helped but I still couldn't do it well. I guess practice makes perfect but I don't eat them enough to get the practice. Oh well...
ReplyDelete