I prefer using small omelette pans, one to each person. A single-serving omelette cooks quicker than a big one, so ends up with a better texture. Also, I like to very briefly flip over the whole, almost finished omelette so that the top side just seals against the pan for a few seconds; then I flip it back again to fill it. It's easier to flip a smaller-diameter one.
My husband would always make the most perfect looking, single egg omelets for the babies when they were toddlers.
My parents didn't "stuff" omelets, they surrounded the desired "filling" with the egg instead. If they wanted an asparagus omelet, they would saute the asparagus (1 inch diagonal cuts, in olive oil) then pour the beaten egg over this and just cook it until set. Goomba
"Ophelia" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Sheldon said:
cybercat said:
I love making omelet in my Calphalon omelet pan, but I don't do it often. There are so many other, quicker ways to prepare eggs.
Oh yeah, name one.
Careful cat m'dear. You know Shelly baby knows *everything* LOLOLOL
I do, I just forgot that fried eggs over easy take longer to make than omelets. And scrambled eggs. And one-minute soft-boiled eggs. Damn my foggy-headedness! 😉
I prefer using small omelette pans, one to each person. A single-serving omelette cooks quicker than a big one, so ends up with a better texture. Also, I like to very briefly flip over the whole, almost finished omelette so that the top side just seals against the pan for a few seconds; then I flip it back again to fill it. It's easier to flip a smaller-diameter one.
This sounds like a nice method. I'm sure I could use my smaller Calphalon fry pan for a smaller omelet.
What I like about Calphalon for omelets: the outside gets lightly browned, but the inside stays fluffy. Not runny, but fluffy.
My parents didn't "stuff" omelets, they surrounded the desired "filling" with the egg instead. If they wanted an asparagus omelet, they would saute the asparagus (1 inch diagonal cuts, in olive oil) then pour the beaten egg over this and just cook it until set. Goomba
> I love making omelet in my Calphalon omelet pan, but I don't do it > often. There are so many other, quicker ways to prepare eggs.
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Oh yeah, name one.
Careful cat m'dear. You know Shelly baby knows *everything*
You sayin' the Cybertrotter can't defend herself... she's far more capable than you, you're just attempting to steal some IQ by association... with friends like you the Cybertrotter doesn't need any enemies, you drag her down far more than she raises you up... not only are you dumb and smarmy, you're also a user and a loser.
I got your smorgasbord schwingin', schwedie! <G>
Ahahahahahahahahahahahahahahaha. . . .
Sheldon Fe
Awwwwwwwwwwwwww is shelly baby trying to compensate for his ickle weenie penis then? Poor lamb! I guess he will just have to try to get by with his sparkling conversation and wit instead <G>
Speaking of wit. If wit was [censored], you would be constipated🙂
"ravenlynne" <[email hidden]> wrote in message news:[email hidden]...
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Goomba38 said:
My parents didn't "stuff" omelets, they surrounded the desired "filling" with the egg instead. If they wanted an asparagus omelet, they would saute the asparagus (1 inch diagonal cuts, in olive oil) then pour the beaten egg over this and just cook it until set. Goomba
"ravenlynne" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Goomba38 said:
My parents didn't "stuff" omelets, they surrounded the desired "filling" with the egg instead. If they wanted an asparagus omelet, they would saute the asparagus (1 inch diagonal cuts, in olive oil) then pour the beaten egg over this and just cook it until set. Goomba
"ravenlynne" <[email hidden]> schrieb im Newsbeitrag news:[email hidden]...
Quoted message said:
cybercat said:
"ravenlynne" <[email hidden]> wrote in message news:[email hidden]...
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Goomba38 wrote: > My parents didn't "stuff" omelets, they surrounded the desired "filling" > with the egg instead. If they wanted an asparagus omelet, they would saute > the asparagus (1 inch diagonal cuts, in olive oil) then pour the beaten egg > over this and just cook it until set. > Goomba That's all I do. It's the prefered method here.
The message <[email hidden]> from "Michael Kuettner" <[email hidden]> contains these words:
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"ravenlynne" <[email hidden]> schrieb im Newsbeitrag news:[email hidden]...
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cybercat said:
"ravenlynne" <[email hidden]> wrote in message news:[email hidden]... > Goomba38 wrote: >> My parents didn't "stuff" omelets, they surrounded the desired >> "filling" >> with the egg instead. If they wanted an asparagus omelet, they >> would saute >> the asparagus (1 inch diagonal cuts, in olive oil) then pour the >> beaten egg >> over this and just cook it until set. >> Goomba > That's all I do. It's the prefered method here. >
"Janet Baraclough" <[email hidden]> wrote in message news:[email hidden]...
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The message <[email hidden]> from "Michael Kuettner" <[email hidden]> contains these words:
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"ravenlynne" <[email hidden]> schrieb im Newsbeitrag news:[email hidden]...
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cybercat wrote: > "ravenlynne" <[email hidden]> wrote in message > news:[email hidden]... >> Goomba38 wrote: >>> My parents didn't "stuff" omelets, they surrounded the desired >>> "filling" >>> with the egg instead. If they wanted an asparagus omelet, they >>> would saute >>> the asparagus (1 inch diagonal cuts, in olive oil) then pour the >>> beaten egg >>> over this and just cook it until set. >>> Goomba >> That's all I do. It's the prefered method here. >> > > I like this too, but it is not an omelet.
I love making omelet in my Calphalon omelet pan, but I don't do it often. There are so many other, quicker ways to prepare eggs.
Oh yeah, name one.
I got one! Grab a nonstick skillet straight out of your skillet storing space, no oil, butter or anything and put it on the burner on high. Grab the eggs and crack 'em directly in the pan. Pop the yolks, swish 'em around for about three minutes with one of those silicone spatulas then just scoop 'em directly onto the plate. Get two paper towels, swish away the debris in the pan and put it away. Eat. From cooking to cleanup, less than five minutes... Not a 30 minute meal, but a five minute snack. Put the egg on some bread with mayo for added effect.
I love making omelet in my Calphalon omelet pan, but I don't do it often. There are so many other, quicker ways to prepare eggs.
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Oh yeah, name one.
I got one! Grab a nonstick skillet straight out of your skillet storing space, no oil, butter or anything and put it on the burner on high. Grab the eggs and crack 'em directly in the pan. Pop the yolks, swish 'em around for about three minutes with one of those silicone spatulas then just scoop 'em directly onto the plate. Get two paper towels, swish away the debris in the pan and put it away. Eat. From cooking to cleanup, less than five minutes... Not a 30 minute meal, but a five minute snack. Put the egg on some bread with mayo for added effect.
Jarred mayo? White bread? What a crappy thing to do to an egg.
Now, if you use a tiny bit of fat, preferably butter, and don't "pop the yolks," but endeavor to get the white 100% hard while leaving the yolk 100% runny... Then lose the trashy mayo. The only respectable mayo is anything but quick to make. Your standards for food are obviously pretty low. Eggs deserve more respect.
[snips] The only respectable mayo is anything but quick to make. Your standards for food are obviously pretty low.
You obviously don't have a wand blender. If you did you could make more than respectable mayo in less than a minute.
No, I don't. Perhaps I should ask Santa. When I first typed Santa, it came out as Satan. I will not sell my soul for a wand blender.
I've never made mayo, only seen my friends make it, and it was always with a manual whisk. I have made hollandaise and I don't think it usually turns out perfect in consistency, and in fact it's been pretty bad. Maybe it's a practice thing.
[snips] The only respectable mayo is anything but quick to make. Your standards for food are obviously pretty low.
You obviously don't have a wand blender. If you did you could make more than respectable mayo in less than a minute.
No, I don't. Perhaps I should ask Santa. When I first typed Santa, it came out as Satan. I will not sell my soul for a wand blender.
I've never made mayo, only seen my friends make it, and it was always with a manual whisk.
Again you vociferate about a subject and yet you have no experience with it. You're headed toward some sort of record here.
Using a stick or standup blender you'll have mayo in under a minute. By hand, it might take two or three. The key is to use a large balloon whisk, but then you might not figure out stuff like that just by watching your friends.
"Reg" <[email hidden]> wrote in message news:[email hidden]...
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Bobo Bonobo(R) said:
aem said:
On Nov 25, 7:17 am, "Bobo Bonobo(R)" <[email hidden]> wrote:
> [snips] The only respectable mayo is anything but >quick to make. Your standards for food are obviously pretty low.
You obviously don't have a wand blender. If you did you could make more than respectable mayo in less than a minute.
No, I don't. Perhaps I should ask Santa. When I first typed Santa, it came out as Satan. I will not sell my soul for a wand blender.
I've never made mayo, only seen my friends make it, and it was always with a manual whisk.
Again you vociferate about a subject and yet you have no experience with it.
No. Jill has Bobo Bozo beat by many years. Experience, you know.
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Using a stick or standup blender you'll have mayo in under a minute. By hand, it might take two or three. The key is to use a large balloon whisk, but then you might not figure out stuff like that just by watching your friends.
If he (or Jill) hasn't seen or done it, it doesn't exist. Can't you remember that?
I've never made mayo, only seen my friends make it, and it was always with a manual whisk. I have made hollandaise and I don't think it usually turns out perfect in consistency, and in fact it's been pretty bad. Maybe it's a practice thing.
Yes, one of those. Mine is a Braun and came with a cylindrical container into which the business end of the blender just fits. You put your ingredients in -- egg or yolk, lime/lemon juice, salt, oil (no need to dribble it in)--then insert the blender to the bottom, turn it on and slowly draw it upwards. Takes about ten seconds and you have mayonnaise. Keeps about a week. Great for making mayos specially flavored with garlic and herbs tailored to something you're making. -aem
[snips] The only respectable mayo is anything but quick to make. Your standards for food are obviously pretty low.
You obviously don't have a wand blender. If you did you could make more than respectable mayo in less than a minute.
No, I don't. Perhaps I should ask Santa. When I first typed Santa, it came out as Satan. I will not sell my soul for a wand blender.
I've never made mayo, only seen my friends make it, and it was always with a manual whisk. I have made hollandaise and I don't think it usually turns out perfect in consistency, and in fact it's been pretty bad. Maybe it's a practice thing.
You can buy a less expensive version, but yes... that's what he means
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Would that help?
The stick blender way takes less than a minute, more like 10 seconds for a small batch. The trick is to find a vessel with straight sides that will fit your blender at the bottom. Most people have drinking glasses the right size. Just plop all of your ingredients into the glass, they will layer naturally. Beginning at the bottom, turn on your blender and slowly pull it through the layers. By the time you reach the top, you've got perfect mayonnaise.
On Nov 25, 7:17 am, "Bobo Bonobo(R)" <[email hidden]> wrote:
Quoted message said:
Quoted message said:
> [snips] The only respectable mayo is anything but >quick to make. Your standards for food are obviously pretty low.
Quoted message said:
Quoted message said:
You obviously don't have a wand blender. If you did you could make more than respectable mayo in less than a minute.
Quoted message said:
No, I don't. Perhaps I should ask Santa. When I first typed Santa, it came out as Satan. I will not sell my soul for a wand blender.
Quoted message said:
I've never made mayo, only seen my friends make it, and it was always with a manual whisk.
Again you vociferate about a subject and yet you have no experience with it. You're headed toward some sort of record here.
It always seems to take my nephews 8 or 10 minutes, what with separating the eggs and such. Also, you don't need to MAKE fresh mayo to find that jarred [censored] disgusting.
Quoted message said:
Using a stick or standup blender you'll have mayo in under a minute. By hand, it might take two or three. The key is to use a large balloon whisk, but then you might not figure out stuff like that just by watching your friends.
I'm not super crazy about even well made mayo. Up until several years ago, I had never even seen it made. I'd say that 10 minutes vs. 2 quite different, especially with cleanup time. Besides, you know that you can go f yourself anyway. 🙂
