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... When you a)need Raymond Blanc to tell you how to make an omelette and b) the BBC feel the need to put it on their front page.
http://www.bbc.co.uk/food/recipes/cheeseomelette_80621
If you need detailed instructions on making an omelette then probably best just to get a take out
Not Amused
offlineMember
Noodles for me. Pot or super noodles.
Every omelette I have ever tried to make has ended up as scrambled eggs.
He skips over the hard bit....
Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push those set parts into the centre of the omelette again.
That's when transition to scrambled eggs occurs.
The All New Jeni B
offlineMember
I've got an omelette pan, I keep it seasoned and oiled and it's never used for anything other than omelettes.
I never wash it either, just wipe it down with a piece of oiled kitchen towel to keep it seasoned.
Being a bit OCD I also have a specific egg pan, which is tiny and perfectly sized for an egg that fits snugly onto a roll with bacon.
I really must get a life.
AReader
offlineMember
Anyone else hungry now?
The problem is that despite Jamie Oliver and others, most people don't cook and can't cook from fresh ingredients. They tell themselves its because of pressure of time but the real reason is that they don't know how to organize themselves to cook food.
I got the bug several years ago after realising that we were just heating up pre-packed food bought in the supermarkets.
Best book to start off "Jamie's Ministry of Food", although there are others that are pretty good (Delia doesn't do it for me).
Iscariot
offlineMember
Jeni - I've never tried specific eggs. Is this a girly thing? Anyhoo - bacon ommelette: whack 6 rashers of good quality smoked streaky into a frying pan and cook over low/medium heat till nice and brown, turning as necessary, about 8 mins. Meanwhile break 3 eggs into a mug, beat the fuck out of them for a minute using a fork, you'll get them nice and frothy. Stir in a splash of milk. Leave to stand until bacon is ready. Take bacon out put on cold plate - it will cool quickly. The next part is very quick: break up the bacon, increase the heat on frying pan to max, pour in the eggs while stirring at a low level, just above the fat to avoid splashes. Turn down heat straight away to medium and stir a few times. Distribute bacon evenly and before the top sets completely, fold in half. Serve immediately, the centre should still be slightly runny but setting, with chopped tomato and ground pepper. No salt required. A slice of crusty bread will mop up the juices. Yum.
Ironduke
offlineMember
Just finished a Sunday afternoon cook-up, so we're braced and ready for the fortnight of late hometimes/children's clubs to come. Lasagne, two cottage pies, port and maple syrup ribs, chicken satay, black bean beef, chicken,bacon&sweetcorn pasta bake, chicken and vegetable pie, steak chilli, thai chicken broth, chicken curry all cooling ready for fridge/freezer. Took three hours; (hopefully) home cooked (and economical) tastyness awaits- perhaps.
The All New Jeni B
offlineMember
Squudge, is it sad that I have them all arranged on hooks? It's certainly less noisy.
Iscariot, I waitressed for years when last a student and picked up great cooking tips from various chefs. Better to grill your bacon and use butter in the pan for your omelette. Keep whisking air into it until it has 'set', add your ingredients then sprinkle grated cheese over it, pop it all under a really hot grill for about 30 seconds before serving. Delicious.
The All New Jeni B
offlineMember
Dunno godly, I've never made a Mars Bar omelette.
When do you add one?
The All New Jeni B
offlineMember
Interesting.
I tend to make starters which are light, normally salads, to tempt the appetite without sating it, but each to their own.
The All New Jeni B
offlineMember
You need to add drying herbs and strings of onions and garlic.
Plastic ones are as good as real, they're only there for effect.
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