eat hash raw
Making the perfect omelet
The elusive perfect omelet. Mankind has searched the paragon of fried egg mixture since the invention of pots and pans. You are one of The lucky … that have met with this article.
You see, I am the master tortilla maker. I have no degree in chef-Hood, or in any kitchen I've enslaved retail days since my pizza oven. But I can make an omelette on average. Tortilla too. Guess how you write depends where you come from. People travel across a portion of my tasty egg concoctions. My neighbors have been known to show up at my door on Sunday morning with a Plate in hand.
Anyway, the secret is yours for the taking. I'll give you a list of what you need and take you step by step through the entire process. All you have to do is apply the lessons learned here and then spread the word. Soon, humanity will have reached the perfect tortilla hood. And then, my life, work will be terminated.
Your search for the perfect omelet requires tools and ingredients. Since I am sharing all my secrets as a master of tortilla, I would be remiss if I list for you or if I left nothing.
Failure to meet these earlier articles:
1) A Stove / Range … You probably I knew this was important, but some people try to cook tortillas on open fires. I could not begin to tell you how hard it is to control the use of heat from a fire open and as soon read, the heat is one of my secrets.
2) Shedd Spread Country Crock Margarine … Yep. No butter. I think the flavor of this broadcast is mild not enough to dominate the flavor of the tortilla. Real butter flavor is too strong.
This is my secret ingredient.
3) The eggs … Jumbo. I prefer 4 or 5 omelettes. What can I say? I like to eat.
4) A Non Stick Frying Pan surface … If you do it my way, the tortilla will be half the size of the cooking surface of the pan. Plan accordingly.
5) The filling of cheese … is a must. If you can not eat cheese, well, I understand. Actually you can put anything in a tortilla. I prefer ham and cheese. Vegetables also work well.
6) A spatula … should be metal and should be thin. Thin. You are trying to take off metal cooking egg without breaking or tearing said egg. Thick plastic does not work.
7) a bowl and a fork … Ever raw eggs mixed together in your hand? Neither have I.
Now that we have all our tools and ingredients together … let's cooking:
First, turn on the recorder. High adjustment right now is fine because we will melt the Shedds Country Crock Spread (hereinafter SSCC) in the first place. Get a nice huge chunk of SSCC and put in your pot. Let it dissolve and then pick up some bread and swirl around the entire cooking surface and a little on the sides too. SSCC How much is enough? If you have a pool of Nice SSCC in the pan and enough left over that you have to remove with a spoon is the right amount. Perfect. I can not emphasize this enough … SSCC want a puddle that covers all your cooking surface.
Then put the pan back on burner and turn the heat DOWN. You can not cook an omelette almost too slowly, but you can certainly cook too fast. You must set your recorder halfway between low and a half. Since cooking times vary, here are measuring sticks for you in your heat settings:
If you pour the egg mixture into the pan and immediately begins to sizzle, or "set", then the heat is too high.
If you can walk to your plate, break the eggs, mix them up and walk your bread and tortilla is starting to … its heat is perfect.
We will work in your egg mixture …
This is actually the easy part. Only have to use a fork and egg mixture until completely mixed.Give a little more salt and some pepper. A few people like to add a little salsa hot here and that's fine too. I'm not a hot sauce of eggs kind of guy, but it could be. Or, it could be a sort of hot sauce of the girl. That's fine too.
Pour the egg contents into the mold.
Wait, did you add something to the egg mixture? Like the milk? Ugh! Whichever it is, but I can not guarantee these directions of work with add-ons.
Pour the egg contents into the mold.
Wait a minute. Have you put some ingredients in the egg mixture? Vegetables? That's disgusting. Spoon them out and put them in the center of the tortilla when you I say later in this article.
(Just kidding. But not the nasty part. If you add your "fillers" to the egg mixture, do not overdo it.)
Pour the egg contents into the mold. Wait … wait for it to wait for it …
The mixture is starting to cook and set up? Great … now take its thin spatula and push some of the uncooked egg to the edges and also on the edges and center. Use this option to fill any "UPS bubble you had to pop. Continue cooking until you have a thin layer of raw egg mixture on top. All borders are done.
Now you have to work fast. If you did this right and have a pan that is in relatively good shape you should be able to dig under the edges with thin spatula and loosen up the baby. If you used enough SSCC and cooked slow enough you may be surprised how easy it is. The aim here is to be able to move all around the tortilla in the pan … removed.
Understood? Great! Still have a little of the mixture of raw egg on top? Perfect.
And now for my favorite of my hand, the filling.
Sprinkle whatever you want in your omelet entire top.
WARNING! If you like the tortilla "recharged" put everything on one side and not
him out in the middle. It will become impossible to go around the other side and you will end up with hash scrambled eggs. It is good taste, but just not the same.
Do you have the filling of existence? Great. We are in the final stretch. Now take your thin spatula and carefully pick the one hand and pull over.
So there it is. Their tortilla should not be brown (unless you like it that way).
Let it cook a little more and then …
Get the spatula on the tortilla around, grab it and turn it around.
Gasp!
You can do it!
Cook a little longer.
Done.
Slide that puppy on a plate and enjoy resistant.
One final note:
There are a few of you who want your tortilla folded here and there, so it looks like a burrito. Not a buritto is a tortilla. Furthermore, the more you try to fold, greater the chance of finishing with scrambled eggs. Sometimes more than once at your own risk.
Good day!
About the Author
Mark Rogers is the terminally insane owner of The Fileunderi Blog. You never know what you will find there, but we stop just short of guaranteeing some entertainment value.
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