A lot of good cooking is in technique. What’s something that you discovered or was told that really changed something meaningful for you? For me, I had struggled a lot to make omelettes. They always wound up becoming scrambled eggs because I sucked at flipping them over to cook on the other side (I like my eggs cooked pretty well so this was important to me.) Finally, watching someone else make an omelette, I noticed they didn’t flip it. They put a lid on the pan, turned the heat down, and let the top cook that way. I tried it myself and now I make almost perfect omelettes every time. Have you had anything like this happen to you? If so, what was it?
any of the videos with Jaques Pepin doing omelettes, There’s alot of things in those videos that will 100% up your omelette game. The country omellete is a favorite around here. (Also the classic scrambled, even if they’re too wet for me… certain people like them better that way.)
(by the way… Jacques fancied them up first… that’s the ‘Classic Omelette’… though that one must be newer because it wasn’t filmed with a potato)
another video where he’s showing two, a slightly different country omelette, and a classic I mention this one because what struck me is… “one is not better than the other… it’s just a different way.” (we maybe have arguments here…)
Actually, I kind of hate omelettes. Not that there’s anything wrong with them, just not my thing. I appreciate the links though, I might try them. For me it’s more like there are things I love without a adding a bunch of other competing flavors to like chocolate, bacon, coffee, a good glazed donut, and eggs.
My scrambled egg recipe can be wet, or drier if you let them cook a little longer. If not for the consistency of the whites, I’d probably prefer my eggs almost completely raw. I like the method I posted because it brings so much of that yolk flavor I love to the forefront with grossing out someone that likes their eggs completely cooked.