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

[rho]

I wonder if we could convince one of the good folks of omnomnom to make a learning to cook community for those of us with less culinary talent. My cooking generally consists of "take ingredients, apply heat to ingredients, place ingredients together on a plate" and I could really do with getting better at it one of these days too.

[cccccontroversy.livejournal.com]

I crack eggs by holding them in my left hand and smacking them really sharply with the knuckle of my right index finger. It works for me!

/random stranger

[janinedog]

I often make scrambled eggs with shredded cheese in them. Basically like an omelette but in scrambled form!

Scrambled eggs are easy though...I just run some butter on the pan, crack a couple of eggs in there, put some cheese on top, and then take a spatula and move it around a lot until it looks cooked. :)

[damned_colonial]

I'd be happy to, but is there any reason you can't make it yourself? I'd certainly join/contribute.

[rho]

Mainly because I'd feel like a complete numpty setting up a community and then saying "Help! How did I get here? I'm not goo with saucepans!"

[zorkian]

That's awesome. Cooking can be great fun!

You make me want to actually make my favorite breakfast again though. Mmm, potatoes, onion, green pepper, garlic, eggs, cheese...!

[damned_colonial]

Well, how about boilingwater ... with both of us as admins? I can be the token "knows how to cook" admin, and you can be the "not good with saucepans" one :)

[zarhooie]

nts: reload comments before you make the next omnomnom_kindergarten

[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 :) )

[nova]

I love these posts hee!

I know some people who mix up their eggs before putting them in the pan when making scrambled eggs. I like stirring them after though because I like seeing swirls of white.

+1 what was said above about forks and other scratchy things on non-stick pots and pans.

Oh and if you really like milk in your egg, there's this egg and milk and sugar thing that involves... I don't know the English words for that cooking method. Uh, you mix the ingredients in a bowl, put it on a stand thing on boiling water (or maybe it's while the water boils, I forget. Will have to ask my mom later) then let it sit for a while. It's like egg pudding. I don't know how else to describe it :p

eta: this is how it goes: take one egg, crack it into a rice-size bowl. Add milk to almost the top of the bowl, leaving about enough room for the width of your finger. Add a spoonful of sugar or more or less depending on your preference. Mix everything together. Then put it into a pot with some water, sitting the bowl on top of one of those forks/stands/whatever they're called. Turn on heat, bring to a boil. This takes about 4 minutes. Then turn off the heat but don't touch the pot for a few minutes. Then eat!

[randomling]

Raaaandom stranger commenting here, hi.

Your cheese omelette sounds really tasty! I am weird about cooking 'cause I know how to do about five dishes but beyond that I am kind of stuck. :) Scrambled eggs is one of my five, though!

I don't have anything to add to the previous commenters really - I use butter, mix them up before, and keep stirring until they are cooked, which is kind of what everyone else already said - but wanted to say hi. Also, I think I am gonna join these don't know how to cook communities!

[danielefton]

Double Boiler!

God it took me too long to remember that, and I had to ask for help. I hated that I had to ask for help because I've used one before for Peanut Butter Pie Filling.

I am still convinced that she made scrambled eggs with cheese... because to me an omelet has sour cream in it and spends part of it's cooking cycle in an oven for full fluff factor.

But yes, for scrambled I mix eggs in a bowl before pouring into pan, then let them cook as is for a bit and spatula them around a bit. I like mine a bit runny.

Also, if cooking sausage before hand, don't clean out all the grease, it makes them fantastic.

[afuna]

That sounds awesome! (Do it, do eeet, and report back on the results? :-))

[afuna]

Ahahha, that sounds really *cool*, and I will have to try it one of these days.

[afuna]

Hmm. I think my definition of scrambled eggs versus omelette is different from yours. I've always been under the impression that:

egg all beat up + any liquid ingredients == scrambled
egg all beat up + any solid ingredients == omelette

And yet, it sounds like what I think is omelette is just scrambled eggs *G*

[janinedog]

Oh, possibly! This is what I think of as an omelette:



So basically, eggs in a circular shape, and then folded over with stuff inside.

And scrambled would be something like:



So just a mass of...scrambled eggs. ;)

[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!

[afuna]

Heee! Oh I think I wil try this. *saves as a recipe*

ETA: Is it like a... a custard, or something like that?

[afuna]

Hi! And awesome, I love boilingwater, even though I haven't had time to post anything up yet *G*

[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!)