[Sca-cooks] Feeding the cat was Crepes

Saint Phlip phlip at 99main.com
Wed Sep 22 05:31:04 PDT 2010

Try Julia Child's technique for making zillions of omelets. When I'm
rolling, I can turn out an omelet made to order about every 50 seconds
to a minute.

Start with a good pan. You can use a good quality non-stick
silverstone, or a simple plain steel pan like the one Adamantius gave
me (which reminds me, A, I'd like to get a couple more) that has been
seasoned a bit so the bottom is very smooth. Seasoned cast iron can
work, too, but it's so heavy that you'll wear yourself out very
quickly. Bottom should be about 8 inches in diameter.

First, prep all your omelet innards- grated cheese, crumbled bacon,
chopped scallions, parsley, diced ham, diced peppers, chopped onions,
chopped or diced cooked vegetables left over from supper, whatever
your heart desires. Have them in bowls within easy reach.

For each omelet, you want 2 eggs and a teaspoon of water. You can do,
for example, a dozen eggs and 2 tablespoons of water, and just dip out
the amount you need for each omelet if you have a ladle close to the
right size. Beat the eggs and water up as you usually would for
scrambled eggs. Don't beat them to death, and don't barely break the
yolk, just loose and easy. NOTE: Don't add milk instead of water- it
will toughen the omelet, and you want this very tender.

Turn your heat on to a moderate heat, and put the pan on first. As it
warms up, add a tablespoon of butter. As soon as the foam subsides,
add your eggs. Give them a few seconds to set, then start shaking the
entire pan back and forth, so the entire egg mass slips freely around
the pan.

Add your ingredients in a line perpendicular the the direction you're
shaking the pan- usually perpendicular to the direction the handle is
in. Let cook for a few more seconds, so it firms up a bit.

The following takes practice. I learned by inviting three large and
hungry guys from my neighborhood in, and feeding them all my mistakes,
until I got it right.

Carefully and skillfully shake the pan until the omelet rolls itself
up. Once you get practice, you can start it rolling in the pan, and
let it finish rolling onto the plate, so you have a neat and tidy
omelet, and you actually look like you know what you're doing ;-)

Throw in another tablespoon of butter, and repeat ;-)

On Mon, Sep 20, 2010 at 5:11 PM, Antonia <dama.antonia at gmail.com> wrote:
>  On 21/09/2010 5:26 AM, Saint Phlip wrote:
>> Never made crepes, but have often made omelets. I had always figured
>> the first omelet was wonky because I was out of practice.
> *sigh*
> All my omelets are wonky.  I'm not sure if it's because I'm just terrible at
> it, or simply a function of the fact I like them quite underdone.
> --
> Antonia di Benedetto Calvo

Saint Phlip

So, you think your data is safe?

Heat it up
Hit it hard
Repent as necessary.


It's the smith who makes the tools, not the tools which make the smith.

.I never wanted to see anybody die, but there are a few obituary
notices I have read with pleasure. -Clarence Darrow

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