I'm trying to make the pocket/rugby-ball shaped type of omelette, basically the second omelette in this video: https://www.youtube.com/watch?v=s10etP1p2bU . I w
A Super 8 motel we just stayed at had egg & cheese omelets on their breakfast bar. They said they get them frozen from Farmers Brothers. They are thawed on
Most recipes I've found suggest flipping the half-done tortilla from the pan onto a plate, and then sliding it back onto the pan. However, that would leave egg
I'm playing around with omelettes, and was wondering which fresh herbs (and fresh spices) are commonly used in omlettes? Also, are there some
My husband wants an omelette pan that will allow him to make 2 omelettes at the same time. Does such a thing exist? I have come up empty in my searches. Anybody
When I make Omelette in normal pan (not non-stick), it breaks and then I have to make Egg bhurji instead. I did made successfully fully intact Omelette but for
I have a technique when cooking omlettes where you only cook them on one side, and gather up the edges - but let the cheese accumulate in the soft centre. Fri
I'm trying to replicate a strange form of 'scrambled eggs' that I had on holiday in Austria recently, but I can't figure out how it's done. Instead of the usua
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
Usually, when I prepare an omelette, I pour oil in a cast iron pan and heat it. In the meantime, I prepare the eggs and I beat them fluffy. When the oil is pret
I want to make thick omelettes and everywhere online I saw that you start with decent heat and then turn it down all the way after a while, until its thoroughly
I've tried to cook an egg with some oil underneath on low fire, trying to make an omelette, but the egg still got stuck and when I turned it o
I am, probably, a beginner at cooking (can make a small variety of dishes well). Of late, I have been expanding my skill set and have been striving to reheat le
I don't know exactly what I'm doing wrong but my omlettes don't have the rigidity as seen in restaurant omelettes and ultimately I get this mixture consisting o
I don't know exactly what I'm doing wrong but my omlettes don't have the rigidity as seen in restaurant omelettes and ultimately I get this mixture consisting o
My sister made me an omelette earlier, and when I dug into it I noticed several blue spots inside it, resembling mold or dye. It tasted perfectly fine, but just