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A professional lesson in how to make an egg white omelet. Pictures and illistrations |
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#1 |
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Join Date: Jul 2009
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A professional lesson in how to make an egg white omelet. Pictures and illistrations
Firstly, get 4-5 eggs out of the 'ridge.
Crack them and single them into whites and yellows. The yellows will be going back in the 'ridge as we only need to use the whites. Once separated should look like this: http://img835.imageshack.us/img835/8287/27577396.jpg Season your mixture with salt and pepper if you like: http://img849.imageshack.us/img849/8889/98115028.jpg I'm going to add a splash of milk to my mixture: http://img834.imageshack.us/img834/9065/62780842.jpg Now whisk the mixture briefly: http://img714.imageshack.us/img714/8077/77888587.jpg Should look like this now it is mixed: http://img534.imageshack.us/img534/5163/59572018.jpg Pan on cooker and apply heat, adding oil if desired. I am using olive oil: http://img26.imageshack.us/img26/7222/91742496.jpg Flop your mixture into your pan: http://img849.imageshack.us/img849/1911/77952763.jpg Keep an eye on the cooking side and DO NOT BURN DOWN THE HOUSE OR LEAVE THE COOKER UNATTENDED!!: Will look see-through to start with as it isn't cooked. The mixture will turn whiter as it cooks: http://img836.imageshack.us/img836/7976/29271454.jpg Now as you can see my omelet is cooking nicely: http://img20.imageshack.us/img20/502/58846408.jpg (Note how it looks whiter) CAUTION, If you're not good in the kitchen then the next step can be very tricky and if done wrong can make your omelet look awful, or even worse can cause death and stuff. BE CAREFUL OF THE SPITTING FAT AS IT CAN CAUSE SERIOUS BURNS!!!...Anyway, flip your omelet using the appropriate tool. If the omelet is still wet on top then it is not cooked and DO NOT FLIP. Flipping at this stage will make a mess and most likely cause you to tear the omelet or something. If done correctly should look stunning like mine: http://img35.imageshack.us/img35/2425/88229468.jpg Now let the other side cook. You can gage the cooking on the other side by gently lifting a side of the omelet up with a fork. Once cooked get a plate out and flop your omelet on to your plate. Present well. I'm seasoning with additional salt & pepper, and a side dollop of tuna. Wallah!:::::::::: http://img835.imageshack.us/img835/2286/71868932.jpg An extremely easy and healthy snack/meal. Ideal for whenever. I hope you've enjoyed your lesson..............Get cooking!!
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#2 |
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Join Date: Nov 2007
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Is the Food/cookery whatever it's called forum broken then?
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#3 |
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Inactive Member
Join Date: Jul 2009
Location: Hey hun.......................
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Quote:
Is the Food/cookery whatever it's called forum broken then?
Are you not impressed with my omelet making? ![]() Took me ages to cook, write and upload all that!! |
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#4 |
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I can't find the bit where you explain why we only use the whites?
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#5 |
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Quote:
Is the Food/cookery whatever it's called forum broken then?
![]() ![]() ![]() Quote:
I can't find the bit where you explain why we only use the whites?
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#6 |
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Join Date: Jul 2009
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Quote:
I can't find the bit where you explain why we only use the whites?
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#7 |
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Join Date: May 2011
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How do you prevent it from sticking to the pan?
I used to cook stuff like this and I had to use PAM spray (sp?), and even then it didn't work, they kept sticking to the pan. |
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#8 |
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Quote:
How do you prevent it from sticking to the pan?
I used to cook stuff like this and I had to use PAM spray (sp?), and even then it didn't work, they kept sticking to the pan. A non-stick pan and a bit of lubricant such as olive oil, sunflower oil, lard, butter etc. |
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#9 |
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What I find is the most important aspect of getting it right, and this is vital, to have the pan at the right heat.
Otherwise you find that your omelet is burning on its back and yet its top is still runny. |
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#10 |
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Hmmm that omelette looks really tasty!
What's the best way to separate the yolk from the white? When I try to do it, I just end up with nice yolks in a bowl, and worktop smeared in egg white! |
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#11 |
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Join Date: May 2005
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Omelette should be made with all the egg.
If you're going to only use whites (perhaps after making a yummy hollandaise sauce), the only sensible option is a meringue, perhaps for a pavlova or a delicious Eton Mess
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#12 |
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Quote:
Because it is an egg white omelet dear.
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#13 |
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Join Date: Nov 2007
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Doesn't it go cold whilst you're photographing it? I'd rather just eat it and let people look up their own recipes.
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#14 |
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Quote:
Hmmm that omelette looks really tasty!
What's the best way to separate the yolk from the white? When I try to do it, I just end up with nice yolks in a bowl, and worktop smeared in egg white! It's just practice. You can even see that I got a bit of yellow mixed in with the white. Just tap the egg gently on a hard surface. I use the rim of my bowl, then just juggle the egg from side to side until your white is separated. Make sure you tap it as equal to the egg as possible. You want to crack the egg half way so that you have two equally sized cups. |
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#15 |
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Quote:
Omelette should be made with all the egg.
If you're going to only use whites (perhaps after making a yummy hollandaise sauce), the only sensible option is a meringue, perhaps for a pavlova or a delicious Eton Mess ![]() An egg white omelet is a far healthy option. |
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#16 |
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Join Date: May 2005
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Quote:
Hmmm that omelette looks really tasty!
What's the best way to separate the yolk from the white? When I try to do it, I just end up with nice yolks in a bowl, and worktop smeared in egg white! |
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#17 |
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Join Date: Dec 2005
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Yea, that yellow stuff is sooooo nasy.
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#18 |
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Quote:
Doesn't it go cold whilst you're photographing it? I'd rather just eat it and let people look up their own recipes.
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#19 |
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Quote:
Thank you sweetie.
It's just practice. You can even see that I got a bit of yellow mixed in with the white. Just tap the egg gently on a hard surface. I use the rim of my bowl, then just juggle the egg from side to side until your white is separated. Make sure you tap it as equal to the egg as possible. You want to crack the egg half way so that you have two equally sized cups. I wonder if you could achieve the same by piercing the shell and trying to drain the egg white out like that? Then when no more comes out, you could open it properly and then gently remove the yolk, leaving the rest of the egg white to pour out. I must try that. I have to say that I never considered making an omelette with the just the egg-white before. Being some of an omelette connoisseur, I'm surprised the idea passed me by! |
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#20 |
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If you have the dexterity, cracking the egg into your hand and letting the white run through your fingers and into the bowl beneath seems to work well. The yolk ends up in the palm of your hand, and can be placed into a different bowl.
I've never actually heard of such a bizarre method. Your hands will need to be washed too. |
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#21 |
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Quote:
If you have the dexterity, cracking the egg into your hand and letting the white run through your fingers and into the bowl beneath seems to work well. The yolk ends up in the palm of your hand, and can be placed into a different bowl.
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#22 |
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Join Date: May 2011
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Sorry but that doesnt look to appetizing to me. Sorry.
Nice kitchen tops though
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#23 |
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Quote:
Don't be so ridiculous.
An egg white omelet is a far healthy option. |
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#24 |
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Quote:
Hmmm, that's usually where it goes wrong for me.
I wonder if you could achieve the same by piercing the shell and trying to drain the egg white out like that? Then when no more comes out, you could open it properly and then gently remove the yolk, leaving the rest of the egg white to pour out. I must try that. I have to say that I never considered making an omelette with the just the egg-white before. Being some of an omelette connoisseur, I'm surprised the idea passed me by! |
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#25 |
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With respect, I must disagree.
I've never actually heard of such a bizarre method. Your hands will need to be washed too. ![]() And I've seen lots of cooks (in real life and on TV) do this |
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