An Omelet

Discussion in 'Food & Cooking' started by kuan, Aug 22, 2015.

  1. kuan

    kuan Moderator Staff Member

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    Another egg video.  OK so the omelet is not picture perfect like Jacques Pepin but it tastes good.  I like putting some herbs in the egg.  This is the way I like my omelet, scrambled soft on the inside and very little brown on the outside.  Don't mind me, just tucking in the edges a bit.  :D

     
     
    Last edited: Aug 22, 2015
  2. koukouvagia

    koukouvagia

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    Impressive that you can do that without a nonstick pan and with a fork.
     
  3. kuan

    kuan Moderator Staff Member

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    Thank you KK!  :)  I hadn't really thought about that but I suppose most people do their omelets in a non stick.  I have non stick pans too but they are a bit scratched up.
     
  4. phatch

    phatch Moderator Staff Member

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    It's surprising to me to watch the eggs not stick in that pan. I always reach for teflon or carbon steel for omelets.  I've seen Julia do some reforming of the omelet when plating so you're in fine company.
     
    Last edited: Aug 22, 2015
  5. brianshaw

    brianshaw

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    Jacque too. We all need to reform a bit. For me it is more often than I'd like. Yummy looking omelette!
     
  6. koukouvagia

    koukouvagia

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    We should all post our technique videos, it will be fun.  I'll try to do an omelet tomorrow.  It's fun to watch your hands at work. I'm not quite as fast though.
     
  7. chefross

    chefross

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    Remember those egg pans from years ago that we stashed in our lockers so no one would screw with them?

    We cleaned them with a simple wipe of the towel, and we seasoned them with salt and oil and elbow grease.

    Nothing stuck to those babies.

    For Kuan.....I can not stand brown on my omelets.
     
  8. rick alan

    rick alan

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    The new ceramic pans are phenomenal, the only trick is finding one the right shape for rolling omelets, like Quans.  I finally found an 8" KitchenAide for about $10, less than half the price of the Calpholon Unison that didn't cut it for shape and it appears to be made just as well.

    Rick
     
  9. koukouvagia

    koukouvagia

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    I'm trying to get in on the fun by uploading my own omelet video but I don't know how to upload a video from my computer.  Help?
     
  10. phatch

    phatch Moderator Staff Member

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    From training long ago, cheftalk doesn't take video directly as it can with pictures. You'll notice that Kuan's videos are hosted on YouTube on his account there. Vimeo is also supported. With the URL of the video on that site, you can paste that address into the pop-up when you click on the film strip icon. That embeds the video into the forum post.
     
    Last edited: Aug 25, 2015
  11. koukouvagia

    koukouvagia

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    Ugh, so I have to open an account!
     
  12. meezenplaz

    meezenplaz

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    From that, and the crud along the edges, I've cleverly deduced it's a very well-seasoned pan. /img/vbsmilies/smilies/biggrin.gif

    Good work Chef Kuan. You know, I happen to have 2 of those exact Stainless trivets myself, 

    they're great. But what  does one do when one loses one or two of those little rubber "feet"? /img/vbsmilies/smilies/frown.gif  
     
  13. phatch

    phatch Moderator Staff Member

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    Yes, an account would be needed at the video site.
     
  14. koukouvagia

    koukouvagia

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    Ok I did it, let's see if this works.  It's a tad overcooked.

       
     
    Last edited: Aug 25, 2015
    kuan likes this.
  15. kuan

    kuan Moderator Staff Member

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    Very nice KK!  
     
  16. meezenplaz

    meezenplaz

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    That made me hungry for an omelette and its dinner time here! /img/vbsmilies/smilies/biggrin.gif

    Now where'd I put that camcorder?