Quote:
Originally Posted by jyl
For omelettes I use a medium-low flame,.
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I'm sorry jyl, but I have to correct you here.
I spent 2 months of my miss-spent youth at Cordon Bleu in Paris, and one thing they do drum into you is that omelets must be cooked at the highest possible heat. In fact the French will not cook an omelet on an electric stove. It must be gas. At the highest setting. Searing hot pan, and for less than a minute. That is the only way (assuming you are doing everything else right) you will get a light and fluffy texture instead of something that tastes like a large used condom.
Next time you're at a 4 or 5 star hotel watch the guys who make these to order at the breakfast buffet. Searing hot pan on a gas flame—and that omelette is in there only for seconds.
PS: Oh yes, and never add milk to an omlet!
PPS: And never beat it to death!