I like spanish omelettes myself. ;-O>
Regards
John Duggan,
Wales, UK
________________________________
From: Ken Norton <ken@xxxxxxxxxxx>
To: Olympus Camera Discussion <olympus@xxxxxxxxxxxxxxxxx>
Sent: Sunday, January 19, 2014 9:50 PM
Subject: Re: [OM] Fast Eggs
> Now, 'so what' you may respond - why can't I ruin it to my own taste? Because
> now we have a vast majority who have no idea what it really is and you can't
> order one anywhere without preparing yourself to send it back with the
> complaint that "this is not an omelette".
> "It's how we do an omelette, Sir."
> "And you're wrong so this is how I do an exit."
I made three this morning and each one was a visual disaster zone.
Instead of even trying to do it "correctly", I should just go back to
my tried and true method--cooking the top side with the broiler. I
know it isn't the "proper" way, but screw it, the results are great.
As to how done the bottom is, I prefer mine to be yellow with no
carmelization, but most people around this household like to have a
little bit of browning on the egg.
--
Ken Norton
ken@xxxxxxxxxxx
http://www.zone-10.com
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