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    Forums  Hop To Forum Categories  OG Watchdogs    If not teflon, then what?
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Picture of alaskan
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no no no...the secret is just LOTS of butter!

If the eggs are floating in butter they simply can't stick! Big Grin


Alaskan
(gardening in zones 2 to 5)

(*SPRING* avatar...Spring scheduled for May 7th)
 
Posts: 1816 | Location: Alaska | Registered: January 22, 2003Reply With QuoteEdit or Delete MessageReport This Post
Picture of mountain cat
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Now how in the world do you plan on tossing the omelet over with a HEAVY pan? A "proper" omelet must be tossed into the air to flip it, and that means a pan that has sides curved just right, and that you can hold and give a little shake to flip the omelet up and over. Brand new teflon works, but it must be flawless. Cast iron sides are too straight to flip the egg.

As for eggs in butter vs. oil, butter tastes way better, but you must use lots of it to get the omelet to flip.

The main reason to get an omelet airborn is of course the wow! factor. The egg must be just egg, no goodies in it (or very few) to flip just right. Saute your goodies that go inside the omelet seperately. Now, if you plan on just using a spatula to turn over the egg, well, then any pan will do, heck, even a hot sidewalk in the middle of the desert might work once you add a spatula. Just coat a small area liberally with cooking oil first....
 
Posts: 725 | Location: z8 california in the sierran foothills | Registered: August 20, 2006Reply With QuoteEdit or Delete MessageReport This Post
Picture of alaskan
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actually *blush* Roll Eyes if I want an omelet to look really good, I slide it out of a pan onto a plate! add more butter if needed, then slide it back in.

My husband tries that pan flipping thing...sometimes it works some times it doesn't!

I like knowing that all that work (and butter) is gonna end up in my stomach, not the dogs! Big Grin


Alaskan
(gardening in zones 2 to 5)

(*SPRING* avatar...Spring scheduled for May 7th)
 
Posts: 1816 | Location: Alaska | Registered: January 22, 2003Reply With QuoteEdit or Delete MessageReport This Post
Picture of Suasoria
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I'm anti-flipping. I use the technique of the French, like nature intended. Break eggs into pan. Keep the egginess in motion until it sets. Add ingredients. Slide out of pan. A little flick of the wrist to fold it over as it comes out. Done.
 
Posts: 1067 | Location: Los Angeles, CA | Registered: August 09, 2007Reply With QuoteEdit or Delete MessageReport This Post
Picture of greenish thumb
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I think I'm anti-flipping too. Of omelets anyway. Once when I was 14 and worked at Vie de France, I made probably ...over 20 omelets one morning. That's pretty impressive for a 14 year old. Totally fun to run the omelet station.

I do like to flip other stuff though. You can't be any cooler flipping a pan of homefries.

Back to the cast iron, the plan is to not flip that, but to used a wooden spoon. To tame it down a bit and be more civilized and less show offy. Smiler
 
Posts: 1092 | Location: gardening by moonlight in Maryland (Zone 6) | Registered: May 13, 2006Reply With QuoteEdit or Delete MessageReport This Post
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