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by SAI_Peregrinus
1 day ago
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I do French-style omelets in a carbon steel pan, on an electric cooktop. Mine's an 8.5" omelet pan, perfect for two egg omelets. I treat it a lot like a wok: heat up until a bit of water dropped in shows the Leidenfrost effect, dump out the water, dump in oil, let it smoke for a few seconds, dump out the oil, then reduce heat, add butter, and drop in the (pre-scrambled & strained) eggs & start mixing while moving the pan back & forth. As the eggs start cooking through, begin rolling by folding up the side & back over, once fully rolled slide onto plate. This takes practice. I made an omelet a day for a bit over a month to get it to the point I could make one perfect every time. The first few were garbage, after about a week I got a decent result, and the rest was just refining my heat control to get it correct reliably. |
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