Making a pocket-type french omelette without the curd sticking to the pan?
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 want it to be runny on the inside and untorn on the outside.
I also use chopsticks instead of a fork because I saw advice to use them for this recipe, chopsticks being less harsh on the nonstick coating, and better for mixing everything up in the pan.
The problem is, when I come to the shake-and-stir bit, where the heat of the liquid should rise relatively evenly, instead I get a sticky curd on the pan, which is also difficult to move around because it's too dry and even if I leave more liquid around to curd with it, it doesn't cohere.
Anyone have an idea on what I'm doing wrong here? Is the pan too hot/cold? Am I using too little butter? Are chopsticks the wrong tool for the job? Or is it really more about technique?
Best Answer
Start with examining your pan closely. I suspect Pepin's has a good base with even heat distribution (no heat spots) and a good working non stick surface. Also consider using a wooden spoon/spatula or non stick compliant tool, as you might not be moving the curds quickly enough.
Without pictures or detail, your pan temperature and amount of butter can't be advised. BTW, it is known as a (French) "Classic Omelette"
Pictures about "Making a pocket-type french omelette without the curd sticking to the pan?"
How do you keep French omelets from sticking?
Right away the eggs are stirred continuously, using a rubber spatula or the flat side of a fork, while shuffling the pan back and forth over the heat. This keeps the eggs from sticking or browning, even while over high heat.Why does omelette stick to the pan?
So it's not a surprise that eggs will stick to the bottom of your pan. While the egg cooks, its proteins are forming chemical bonds with the metal of the pan. A nonstick coating interferes with this bonding, and so does adding fat like oil or butter to the pan before the eggs.Can you make a French omelette in stainless steel pan?
"If you use a pan that's too big, your egg will be super-thin and break under the weight of your fillings. For a two-to-three-egg omelet, use an 8-inch pan. And make sure it's nonstick, unless you're a masochist." "A pan that's too hot will result in an overcooked, browned bottom and an undercooked, runny top.French Omelette, In Stainless Steel pan inspired by Jacques Pepin | Christine Cushing
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: cottonbro, Klaus Nielsen, Karolina Grabowska, cottonbro