weee.....i like the book or magazine page... shari: i think u cannot have a too hot pan and u must not "disturb" the egg while it sets in the pan. hope this tip helps.
Yup, this looks delicious. Another fave of mine is omelette with cheese and baby tomatoes.
I agree with ah teo, you just need to cook a beaten up egg over very low fire, sprinkle your ingredients, and wait for it to be more solid to fold it. It should only take about 5-10 min.
yes, shari, i agree with everyone above. i usually cook the eggs (only eggs or egg whites, no milk)over med-low heat only pushing up a little around the edges as it cooks. when it seems it is almost fully set and will flip over without falling apart, i flip it over. then i flip it and cook the other side for about 30 seconds. i flip it back over (or not) and add the fillings. i cover it with a glass lid and lower the heat and let it cook a little longer to let the cheese melt. it is mostly about not disturbing the eggs and letting them slowly cook:)
hope this is not too confusing and helps.
also, i used to have an omelet pan with 2 sides that you would close together. it worked pretty well too.
i like your pictures but this one even more since I love Tuscany and have the chance to go there several time a year. Did you read the book written by Frances Mayes (not sure about the spelling). It's a great book, full of funny stories... Corinne
9 comments:
breakfast with a view. i like that. looks yummy as usual. do you have any omelet tips? mine always end up as a scramble.
Wow.
weee.....i like the book or magazine page...
shari: i think u cannot have a too hot pan and u must not "disturb" the egg while it sets in the pan. hope this tip helps.
Yup, this looks delicious. Another fave of mine is omelette with cheese and baby tomatoes.
I agree with ah teo, you just need to cook a beaten up egg over very low fire, sprinkle your ingredients, and wait for it to be more solid to fold it. It should only take about 5-10 min.
Hope that helps.
i could do with a bit of that tuscan sun. so lovely.
yes, shari, i agree with everyone above. i usually cook the eggs (only eggs or egg whites, no milk)over med-low heat only pushing up a little around the edges as it cooks. when it seems it is almost fully set and will flip over without falling apart, i flip it over. then i flip it and cook the other side for about 30 seconds. i flip it back over (or not) and add the fillings. i cover it with a glass lid and lower the heat and let it cook a little longer to let the cheese melt. it is mostly about not disturbing the eggs and letting them slowly cook:)
hope this is not too confusing and helps.
also, i used to have an omelet pan with 2 sides that you would close together. it worked pretty well too.
Simply beautiful.
Moreover, I love Tuscany.
i like your pictures but this one even more since I love Tuscany and have the chance to go there several time a year.
Did you read the book written by Frances Mayes (not sure about the spelling). It's a great book, full of funny stories...
Corinne
Love this one:) i think i'm a bit influenced by the tuscany "touch".
greatings from lisbon!
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