Speaking of omelets. One none stick pan, I use one of my 8 inch seasoned
cast iron skillets.
Just enough butter to coat the bottom.
3 eggs and 1/2 egg shell of water. The water help steam the eggs while
cooking.
Place eggs in skillet and cook on moderately heat covered.Check eggs with
finger after 4 or 5 minutes. Place filling on half of the eggs. Slide half
of egg on to a plate and flip the egg over to cover filling.
----- Original Message -----
From: "Blaine Deutscher via Cookinginthedark"
<[email protected]>
To: <[email protected]>; "Nicole Massey" <[email protected]>
Sent: Saturday, August 09, 2014 1:00 AM
Subject: Re: [CnD] scrambling eggs.
that's funny you mention that. The first time I ever cooked eggs I had
them
on high and well I didn't get any eggs. I learnt slow and easy is the
best
for omlits, eggs, and Pancakes. ----- Original Message -----
From: "Nicole Massey via Cookinginthedark" <[email protected]>
To: <[email protected]>; "'David Pearson'"
<[email protected]>
Sent: Friday, August 08, 2014 9:07 PM
Subject: Re: [CnD] scrambling eggs.
And remember that you don't want high heat. The best scrambled eggs are
cooked gently, not fast, as cooking them too fast will make them hard and
negatively impact the flavor.
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]]
On Behalf Of David Pearson via Cookinginthedark
Sent: Friday, August 08, 2014 9:24 PM
To: [email protected]
Subject: Re: [CnD] scrambling eggs.
Try a little Teragon in those eggs.
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