Sounds simple but I seem to fail every time, that is it turns into scrambled eggs instead. How do you make it so that you can flip it over both without it break
I like to make a quick cheese omelet in the microwave, in a bowl (no pans to clean up). I had the technique working well, but one day switched from shredded che
When you hear of people making extreme quantities of omelettes in record time (think: contests), is there a special technique one needs to master in order to do
Is it a good idea to keep make a lot of them and keep them in the refrigerator? I like them for breakfast but I don't like cooking every morning. For how long I
I am currently travelling in Romania and have been enjoying a breakfast each morning of "omletă ţărănească", which can be translated to
I have some leftover microwaved potatoes. Can I use these potatoes in Spanish omelette? Also, I read that tomatoes are not part of "authentic" Spanish omelette.
I made an omelette today, and it turned out gray. I'm supposing this is because I did some things wrong, the question is what? Beating the eggs too long Mixing
Possible Duplicate:How to succeed with making omelette Omelets continue to elude me... It appears to be such a simple concept, but I
I want to make Tortilla de Patatas but I have extra carrots that I would like to use somewhere. Can I include them in the frying phase? And can the dish be cook
Over the weekend, I was making omelets for 5 people in a single frying pan. The first few came out fine, but by the time I got to the fifth one...well, I'm glad
I've seen them shaped like a rugby ball (but longer) but geometrically can't see how a circle can be folded into such a shape. I've also ordered French omelett
Why is water often added to the eggs when making an omelette? Also, is there a recommended amount of water?
Why did my omelette have bubbles on top while cooking, develop tunnels, turn slightly grayish and have a rubbery texture? I rubbed olive oil on the pan surface
When cooking scrambled eggs with tomatoes, I find that the longer the tomatoes cook with the eggs, the a. more they decompose, b. the more water the put into th
What differences are, besides speed, when cooking omelettes in oven versus in the frying pan? I have traditionally always used pan but i see now some recipes r
Previous questions here have addressed the reasons why water or milk is added to scrambled egg mixtures in cooking. However, the two questions I've linked seem
There seems to be a lot of disagreement about cooking "light" (as in texture) scrambled eggs, which would seem to be one of the simplest of foods. (To be clear
I've come across this video of a very impressive japanese omelet and I've been trying to understand how it's done and what do I need to make it at home. I've s
I'm working on a sort of high protein+carbohydrate omelette that I can prepare in batch, dump into containers, and take with me when I'm on the go. I've devise
As a beginner baker, I have always wanted to try whipping eggs to different stages so that I can grasp at which point egg whites goes over the stiff peak and be