Blain, I don't try to flip omelets any more I make frittatas, which is an omelet begun on the stove top and finished off in the oven. Some will say put under broiler others have you bake to finish them off. I make these all the time even for company. Get your eggs ready as if you were going to make scrambled eggs. You can toss in anything you like... cooked ham, or cooked sausage or any other left over meats you have even deli meats you just want the meat cooked because raw meats will not get cooked in the short amount of time it takes to make an omelet or frittata. You can also toss in vegetables and again depending upon how crunchy you like them either raw or saute. I personally toss my vegetables and meats in a fry pan to saute them first... onions, green peppers etc. Next I have my eggs which I have in a bowl as if I was going to make scrambled eggs. Once my vegetables and meats are the way I like them, I pour my eggs over the top. I do not touch them for several minutes. the fry pan is on medium low. I find this keeps the eggs tender rather than a high heat. After several minutes I take my spatula along the edge of the pan sort of lifting or pushing the edge towards the center just a tad with my spatula and taking the handle of the pan tip it slightly towards the edge towards the spatula area. This just helps to get the raw egg moved from the top to the sides and under a bit. IN contrast, you can gently move the eggs and vegetables around just a bit until they begin to set then just let them slowly cook. Keep in mind if you mix them too much you just have scrambled eggs and no big deal because you can put the cooked scrambled eggs on your toast to make your sandwich. You could cover your omelet like others have mentioned, or pop them in your oven on about 350 for maybe 10 minutes to finish them off. Eggs are relatively inexpensive and easy to experiment with so don't be afraid and just go for it! Most of cooking is you have to just try, learn from mistakes and try again. That is what can make cooking fun. I have grown children who are married and now even their spouses are getting into my experiments! When they ask what I am making, and I hesitate a moment they know I am trying to think of a name for whatever it is I am cooking! *smile* Now I really had never broiled much but when I got my new oven, I could get the manual on line so I did. The one thing they said about broiling and don't know if this is for my oven or all ovens, but my oven door has kind of a stop area on it so it can be left ajar without falling totally open or closing. They said to broil leave this door ajar while broiling otherwise you are just baking on high. So me being the experimenting type, I tried this and was amazed that there really was a difference keeping the door ajar during this process. So I broil more things now but you cannot walk away because things do not take long to cook or brown or whatever it is you are using it to do. So basically what I am saying Blain is don't be afraid go ahead and experiment and have fun with cooking! If you totally blow a meal keep cereal on hand to have for that meal *grin* Mistakes is how we all learn really. Dee
Any idiot can face a crisis; it is this day-to-day living that wears you out…. Anton Chekhov Scanned by the Barracuda Spam Firewall at CPWS Broadband _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
