Geo wrote:A true complex hybrid:

Looks delicious, I'd eat that!

Geo wrote:Kenji: salt eggs thoroughly, mix, let sit for 30 mins;

When scrambling, my preferred way of eating eggs, I also go with the Kimball/Milkstreet olive oil near smoking point for the most pillowy eggs ever!

But this reminds me I think I will make a tortilla with some glorious eggs I received as a birthday gift this weekend.

I'm not at all satisfied with my own scrambled eggs, Pairs--could you walk me through your protocol? I'd love to be able to do it.
Didn't know about the smoking olive oil trick...

Ummmm, tortilla! One of my faves! I was priveliged once to be taken to Meson de la Tortilla, which is in a cave under Madrid. The. Real. Thing.
Enjoy yours!

Geo

Chris Kimball will show you the way to scrambled eggs via Rachael Ray show: https://www.rachaelrayshow.com/recipes/ ... bled_eggs/

Tnx C2! It didn't look like he did much special, beyond the olive oil.

I like my fried eggs over easy; my mom used to cook them with the lid on. I may try it on a slow flame, just to see what difference it makes.

Geo
PS. What was the name of that Persian fritatta/tortilla thingy he did??

Geo wrote:my mom used to cook them with the lid on.

Isn't that basted eggs? (Not that there's anything wrong with that)

Steven—Mom called “basted eggs” those that she spooned hot (bacon) grease on from the pan.

Geo

Geo wrote:Steven—Mom called “basted eggs” those that she spooned hot (bacon) grease on from the pan.

Geo

stevez. Sorry, autocorrect:(

Geo wrote:Steven—Mom called “basted eggs” those that she spooned hot (bacon) grease on from the pan.

Geo

A quick google search shows that we are both correct. You can baste eggs with fat, as your Mom did:



Or you can steam baste them:

stevez--so who should I trust, google? or my mom?

You know how *this* will end... : )

Geo

Tnx C2! It didn't look like he did much special, beyond the olive oil.

It isn't but it's the only way I scramble eggs now. It is ridiculously good.

PS. What was the name of that Persian fritatta/tortilla thingy he did??

That's the kuku sabzi best way I know to show any kid green eggs after reading them a
certain Dr. Seuss book.

Tnx Pairs! I'm going to give the Green Persian Eggs a try!

Geo

Geo wrote:Tnx Pairs! I'm going to give the Green Persian Eggs a try!

Geo

It was a good reminder. I think my tortilla for tomorrow may well become the less labor intensive kuku sabzi.

Serious Eats has some good techniques for eggs.

https://www.seriouseats.com/eggs

French Omelette. Tasty, B- form factor. And the beat goes on . . .

Where are your tomatoes coming from?

Bok Choy Jr wrote:Where are your tomatoes coming from?

I don't remember if I bought them at Fresh Farm's Niles or Mariano's on Elston.

Gwiv,

Do fill your French omelettes? On the Julia Child episodes, she filled them with Swiss cheese, creamed spinach, sauteed mushrooms and such. I have a sense you may not.

How many seconds does it take to make a French omelette? Julia suggested three cooks making three omelettes a minute could feed 180 people. If that could be pulled off, that would be a great spectacle to see.

Regards,
Cathy2

Cathy2 wrote:Do fill your French omelettes? . . . I have a sense you may not.

I do not fill, to me the perfect French omelette has jiggly custardy small curd interior. Glistening bright to pale yellow exterior. Delicate flavor not over come by cheese, spinach ect. If anything I might include scant chives, chervil or/and tarragon if I have super fresh. Upthread I have a couple of omelette interior pics, one is just about perfect, the other over by about 30-seconds. My opinion, you want fillings make an American style omelette, frittata, tortilla etc.

Cathy2 wrote:How many seconds does it take to make a French omelette? Julia suggested three cooks making three omelettes a minute could feed 180 people.

Seconds, time? You know my answer, I have no idea. I will say the better one gets at making French omelettes the quicker it goes, you shake the pan faster/harder, motion becomes more economical, reflexive, use higher heat etc. I made 6 for house guests in pretty short order a few weeks ago, 4-really-nice, 1 slightly over cooked and one verging on brown/American omelette(ish). I served Ellen the slightly overcooked omelette and I ate the brown one.

The French Omelette she is a cruel mistress . . .

Hi,

Some years ago, I arranged a tour at the Navy culinary school when it was still at Great Lakes. One of the tests of a good cook was to make an omelette that did not brown.

Yes, I will make 'American' omelettes with cheese and all that will brown. We like it because we're used to it.

I have played around making French omelettes. I did attempt filling them. You really have to place the filling just right to get everything to roll correctly.

I get what you mean about the cruelness of making them.

Regards,
Cathy2

Cathy2 wrote:Yes, I will make 'American' omelettes with cheese and all that will brown. We like it because we're used to it.

I have played around making French omelettes.

American omelettes with filling are tasty, I like cheese as much if not more than the next fellow. There is also a much wider margin of error with American style omelettes.

That said if you, and I may be understating this, ever wish to become even marginally adept at making French Omelettes substitute obsession for "played" and you are on the right path.

Gary,

You have cornered the market in obsession from miso soup, BBQ and French omelettes plus others I probably missed.

Regards,
Cathy2

French Omelette, ever so slightly brown, D+ and the beat goes on. The bride said it tasted good but, at this point in my obsession that really isn't the point.

OTOH Gary, those tomatoes look Deee-lish! : )

[Obviously, so does the omlette–you're just letting your obscession blind you to its beauty! : ) ]

Geo

French Omelette (B+) for the bride, King Oscar sardines, avocado and shallot on a bialy for me = Breakfast

.

Test driving a new to me omelette. Ring of Parmesan crisp, aka frico, with a folded American style omelette on top. Simple, especially compared to a French omelette, and tasty.

G Wiv wrote:French Omelette (B+) for the bride, King Oscar sardines, avocado and shallot on a bialy for me = Breakfast

SardineLTH3.jpg

I have looked at this picture a few times. You indicate there is avocado, though what I see seems to be seedless cucumber. Perhaps the avocado is on the bread and those are cucumbers.

In my head, the combo of sardines and avocado doesn't work. I guess I have to try to it sometime.

Regards,
Cathy2

Cathy2 wrote:You indicate there is avocado, though what I see seems to be seedless cucumber. Perhaps the avocado is on the bread and those are cucumbers.
=-=-
In my head, the combo of sardines and avocado doesn't work. I guess I have to try to it sometime.

C2,
Avocado is spread on the bialy, its difficult to see. Sardine and avocado go wonderfully, rich creamy + salty fishy with the sharpness of shallot for contrast. A classic combo in the style of lox, cream cheese and red onion. Those are Persian cucumbers, thin, crunchy, my preferred cucumber of late.

Gary,

Did you use an ice cube and a lid to accomplish cook or lid only?

I remember Patty would do the ice cube trick.

Regards,
CAthy2