What's the broiler ? I don't think I have one.
...Wayne
>
> > 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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