How to make a Great Olmelet
Well, I learned something today - how to make a great omelet. We go to our local Golden Corral which is a buffet place here in NE Ohio. I asked the cook - a black fellow, who is a ball of fire - to show me how he does it. I like his technique and can't wait to try it. It's worth the price of admission to this place just to watch him cook.
Using a teflon pan a bit bigger than the size of the omelet - maybe 8 inches, he poured a bit of oil into the pan and spread it around. Next he put all the ingredients in the pan first and they sauteed for a bit and then he poured the egg batter overtop of all the ingredients. It looked a mess at this point; and I wondered how he was going to deal with all that liquid batter lying on top. My traditional problem is that I try to turn them over (pancake w/o ingredients) and they disintegrate and end up as scrambled eggs. If I leave the batter cook until it is thick enough to flip over - then it is burned. Never have made a decent olmelet in my life.
He pulled the pan off the fire and used a small spatula to lift up one edge of the thin omelete skin and tipped the pan allowing the liquid batter to flow to one side and under the skinned olmelet thus building up the thickness. He did this a couple of times and then he flipped it upside down in mid air quickly and added shredded cheese to the top and then folded it in half and served it. Amazing - never saw this before in my life.
Usually, an omelete is just an egg batter pancake with the ingredients dumped on the top and then folded over. His was light, very thick, and fluffy with all of the ingredients dispersed or suspended in the batter. The ingredients therefore don't fall out when you try to eat it. It was great and I can't wait to try it out myself tomorrow morning.
Wish me luck on the flipping part.
Larry II
Well, I learned something today - how to make a great omelet. We go to our local Golden Corral which is a buffet place here in NE Ohio. I asked the cook - a black fellow, who is a ball of fire - to show me how he does it. I like his technique and can't wait to try it. It's worth the price of admission to this place just to watch him cook.
Using a teflon pan a bit bigger than the size of the omelet - maybe 8 inches, he poured a bit of oil into the pan and spread it around. Next he put all the ingredients in the pan first and they sauteed for a bit and then he poured the egg batter overtop of all the ingredients. It looked a mess at this point; and I wondered how he was going to deal with all that liquid batter lying on top. My traditional problem is that I try to turn them over (pancake w/o ingredients) and they disintegrate and end up as scrambled eggs. If I leave the batter cook until it is thick enough to flip over - then it is burned. Never have made a decent olmelet in my life.
He pulled the pan off the fire and used a small spatula to lift up one edge of the thin omelete skin and tipped the pan allowing the liquid batter to flow to one side and under the skinned olmelet thus building up the thickness. He did this a couple of times and then he flipped it upside down in mid air quickly and added shredded cheese to the top and then folded it in half and served it. Amazing - never saw this before in my life.
Usually, an omelete is just an egg batter pancake with the ingredients dumped on the top and then folded over. His was light, very thick, and fluffy with all of the ingredients dispersed or suspended in the batter. The ingredients therefore don't fall out when you try to eat it. It was great and I can't wait to try it out myself tomorrow morning.
Wish me luck on the flipping part.
Larry II