Omelettealong

[Anonymous No.16334809]

Hi ck I'm making another 4 egg omelette. I'm basically just practicing and trying to get better. If there's any omelette experts, feel free to critique my process.
First I will add salt then whisk the eggs while my pan preheats. It's a 14" nonstick with butter in it.

[Anonymous No.16334829]

Eggs, in

[Anonymous No.16334839]

Cheese and pepper added

[Anonymous No.16334854]

Also experimenting with plating. I don't own any green food so here's some Sriracha crosshatch. This omelette was in a tad too long while I was taking the previous picture, but I think it'll still be good

[Anonymous No.16334858]

Eating inside today due to weather. What do ck think of my omelette? Open to constructive criticism

[Anonymous No.16334890]

Looks good op what cheese did you use?

[Anonymous No.16334897]

>>16334854
No dick today?

[Anonymous No.16334934]

Ok, I'll make one too. Four eggs, I like whisking with a fork to not add too much air to the eggs.

[Anonymous No.16334945]

Eggs whisked, added chives, parsley, chervil and tarragon. Little bit of salt and black pepper.

[Anonymous No.16334952]

>>16334890
Would you judge me if I said it was supermarket brand shredded Mexican style cheese blend?
>>16334934
Yay thanks for joining me

[Anonymous No.16334961]

>cat owner
>male
gonna be a yikes for me dawg

[Anonymous No.16334972]

Generous amount of butter on high heat. I think a well seasoned cast iron is the best pan for omelettes.

[Anonymous No.16334984]

Wa la. Certainly not my best omelette, I am not really used to more than two eggs.
I was not able to take pictures in the pan because I move the egg continuously when they've gone in.

[Anonymous No.16335049]

>>16334945
>>16334984
You started out looking better than mine but I think I got the finished product. This is why nonstick is superior to cast iron for omelettes. I use my cast iron for everything else but teflon just makes eggs too easy

[Anonymous No.16335126]

>>16334972
couldn't agree with you moar

[Anonymous No.16335482]

>>16334984
>all that raw egg

You took that off the heat a little too soon, buddy.

[Anonymous No.16335573]

>>16335482
hard to tell but that might be the cheese that oozes its fat out.

[Anonymous No.16335579]

>>16335482
Filtered.

>>16334984
Brother, I gotta be real with you. Your omelette looks like a dang garloid.

[Anonymous No.16335616]

>>16335573
I sure hope that isn't fat rendered from the cheese.

>>16335579
>Filtered.
Enjoy your soupy omelettes I guess.

[Anonymous No.16335626]

>>16335616
He doesnt know! Lmao. The filter is real.

[Anonymous No.16335649]

>>16335626
That picture is borderline food gore and there is pure liquid coming out of the middle of the omelette. I'm just fine not knowing.

[Anonymous No.16335676]

>>16335649
Nearly, but a runny omelette is significantly better than a dry one. He at least tried. The curd on his omelette is too big, and he didn't fold it properly.

[Anonymous No.16336888]

>>16334984
wizard sleeve

[Anonymous No.16338310]

>>16334984
Got some uncooked egg juice there, my man.

[Anonymous No.16339970]

>>16334809
Buy an omelette maker

[Anonymous No.16340595]

I'll be making an omelette later. I promise it'll be the most pretty on me you anons see today

[Anonymous No.16340696]

>>16334858

if you are the same guy that posted his previous attempts at french omelette. congratz u improved alot.

your omelette almost looks like a pancake in the first pic. very fluffy looking.

second pic is very kino with cat in the background.

nice omelette and nice lighting. good job anon.

not sure about the presentation but looks tasty.

[Anonymous No.16340795]

making a bacon and cheese one. only three eggs. don't feel like having a ton.
so step one is cook bacon

[Anonymous No.16340803]

>>16340795
as bacon is cooking melt butter on the pan. needs to be all greased up. so use too much. you can pour off extra butter in the sink if you used too much. you don't want a pool of butter. over buttered eggs are gross. also don't brown the butter. yucky

[Anonymous No.16340817]

>>16334809
Don't add salt when it's mixed add it after its in the pan and when you whisk it nect time add a splash of water the omlette will be way fluffier and softer

[Anonymous No.16340819]

>>16340803
bacon is done. crumble it up with your hands and save it for later.

[Anonymous No.16340827]

>>16340819
added eggs to pan. only chives in it for now.

[Anonymous No.16340847]

>>16340827
I cook the egg on med/low. pulling the sides in, tilting the pan and getting the raw egg to the sides so it cooks.

[Anonymous No.16340853]

>>16334858
>Toxoplasmosis

[Anonymous No.16340854]

>>16334961
>not having a cat
You a faggot or something?

[Anonymous No.16340866]

>>16340847
time to flip egg. the egg's too thin and large for me to flip the cool way so I slid it to a plate and flipped it that way like a bitch.

[Anonymous No.16340870]

>>16340854
>Rice cooker
>Weeb shit
>Toxoplasmosis
Need I say more?

[Anonymous No.16340880]

>>16340866
>He flips the egg

[Anonymous No.16340886]

>>16340866
egg flipped. add the fillings. bacon and aged cheddar, salt and pepper.

[Anonymous No.16340894]

>>16340886
flip it over and press it down to get that cheese to melt. holds it together like glue.

little overcooked though..

[Anonymous No.16340908]

>>16340894
all done. garnish with toppings that may have fallen out and parsley.

[Anonymous No.16340937]

>>16340908
Wala. not the world's best I know. but it's pretty good.

[Anonymous No.16340941]

>>16340937
based, still looks like it tastes good

[Anonymous No.16340955]

>>16340870
>Weeb shit
You mean… rice?

[Anonymous No.16340964]

>>16340937
Flipping an omelette ruins it my guy. Imagine having a rich, velvety, and delicious egg sauce to go with your bacon and cheese interior. Well, too bad, your method stole that from you.

[Anonymous No.16340979]

>>16340964
I don't like runny eggs.

[Anonymous No.16340996]

Tastes play a role, but I do believe an undercooked omelette is objectively better than an overcooked one.

[Anonymous No.16341079]

>>16340996
this, and texture too who wants rubbery chewy eggs?

[Anonymous No.16342260]

Omelette du fromage

[Anonymous No.16342279]

>>16334854
>>16334858
Badly overcooked.
>>16340908
>>16340937
Still overcooked but it works with American omelets I guess.

[Anonymous No.16342364]

You guys ever had the french omelette version?

[Anonymous No.16342386]

>>16334984
Now put your dick in it

[Anonymous No.16342392]

>>16334854
>>16334984
>>16340908
How the fuck are you guys making your omelets so over cooked or undercooked? You realize eggs cook extremely quick on high heat right? It takes literally 2-3 minutes to cook an egg, omelete or scramble.

[Anonymous No.16342551]

>>16342392
Those look perfectly fine to me. But I don't go to a culinary school

[Anonymous No.16342575]

>>16342392
Photography takes time

[Anonymous No.16343714]

>one retard seething because some people like their omelette a bit firmer
>one retard seething because some people like their omelette a bit softer
>none posted theit own
classic /ck/, go seethe at Ramsay's scrambled egg soup some more