omelette du fromage (laboratory)

[afuna]

First of all, you guys have been amazingly supportive and helpful <3 And second, eggs. Must repeat, EGGS.

So remember how yesterday, I wanted to do scrambled eggs, and got sidetracked and ended up with poached eggs instead? Well today, I decided I would do scrambled eggs, but then got sidetracked and ended up with cheese omelette.

PS. No-stick pans FTW!

This day marks the first time I tried cooking with oil (zarhooie is right -- cooking eggs with oil does not lead to the scary splattering that deep-frying say, chickens, would. I feel better now :-)).

I think I've also managed to figure out a technique of cracking eggs that works for me. I got suggestions to crack against a flat surface, with a spoon, but not against the rim of the bowl, and so far, cracking the egg sharply but firmly against the counter top has been win \o/ No egg-shell fragments, and much easier to pull apart. (Thank you so much to everyone who gave me videos, instructions, and a list of steps *G* Food is so much less gritty this way)

So today was still exciting for me:

I figured out how to figure out when there are flames on the stove. The trick, you see, is to not stare straight down at the top of the pan, which blocks the view of the flames below. The trick is to stoop slightly, and look aslant, to be able to see the flames against the bottom of the pan. (I may have turned the stove on and off some five times, convinced that the stove wasn't working right)

So I let the pan heat up. Grabbed an egg, tapped it against the counter, things were going well, and then I managed to sprinkle about half a teaspoon worth of black pepper all over it. Oops! I scraped off as much as I could, but there was still an awful lot of black. I ended up grabbing a second egg (and the milk carton, since I was staring at that section of the refrigerator already), (the countertop rapping thing worked again :DDD) (I think I love milk in my eggs, now that I have tried doing it on my own).

Some olive oil on the pan, poured the egg on, swirled it around with the fork a bit (systematic scraping in a circle.). And then fit of inspiration, ran to the refrigerator and back, and broke pieces of cheese all over the omelette.

(It was definitely an omelette now, and not scrambled eggs, which were my original intention. I wonder if I shall ever make real scrambled eggs?)

SO GOOD THOUGH. All gooey and cheesey and melty and warm and toasty.

Breakfast may now be my favorite meal of the day :-) Now to figure out what I shall do tomorrow.

Perhaps scrambled eggs?

Comments

[juliet]

Scrambled eggs just require lots more moving them around whilst cooking - basically, don't stop stirring! If you like slightly-sloppy scrambled eggs, bear in mind that they'll carry on cooking for a little while once you take them off the stove (from the residual heat), so stop a little before they're just the way you like them.

Note re fork usage: if you're using a non-stick pan, you don't want to use a fork (or other metal implement) to stir with, as you'll take the non-stick off the bottom of the pan with it. Use a wooden spoon (or one of those plastic spatula things, but I have a terrible tendency to melt those when not paying attention...) If your pan is not-non-stick, then it's less of a problem, but tbh I'd still be inclined to use a wooden spoon/spatula rather than a fork, myself.

Possibly Really Obvious Warning: eggy pans are a PITA to wash up (esp if not non-stick). Stick water in the pan the moment you've dished up to make this very slightly easier.

(I'm vegan, though neither of my partners are: I don't mind washing up non-vegan pans, though we don't cook meat in our kitchen, but I have long maintained that one of the privileges of being vegan is never, ever having to wash up the eggy pan :) )

[afuna]

I found out that I was defining omelettes and scrambled eggs wrong. Turns out I've been making scrambled eggs, not omelette *G*

So probably a silly question - the longer it cooks, the less sloppy it is, right? (unless the heat is too high, in which case, the proteins break down and it becomes watery, but I'm assuming that's a special case).

I didn't realize that was a problem! Maybe that's why the no-stick has been getting progressively less non-stick over the years

And thank you so much for the tip re: eggy pans! That's invaluable!

[juliet]

Longer cooking = less sloppy, yeah. (When I still ate eggs, I actually liked my scrambled eggs pretty solid, but this is apparently slightly abnormal.)

Yep, that would be buggering up your non-stick. The other thing that buggers up non-stick is using a scourer on the pan (unless you have a non-stick-safe scourer - check what the scourer packet says when you buy them :) ).

[afuna]

*nod nods* This all makes sense now. Thank you. (I think that we use the yellow side of the sponge, instead of the green for no-stick, but I shall check to make sure!)