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Scambled Eggs
Hi. 15/m. Weekend mornings I try to cook breakfast, and as the title suggests, scrabled eggs. After pouring the contents into the pan, i try to bunch it all up...because lately I've been trying to make an omlette. Do the same rules apply, or should I try to use a lot less cooking oil? Any tips/suggestions? Thanks a lot.
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dont use cooking oil use butter or margarine cook it like an omlette and then when the time is right bunch it up and remove it. Also please consider not cooking eggs at all but making toast it is easier and when smothered in vegemite is much better than eggs anyway
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Copied and pasted from a cook website! :)
The best way to cook omelette's is with butter rather than oil (although the following istructions will also work if you are using oil). Butter is rich and yes, not so good for you, but it tastes fantastic as an occasional treat.
You need a small to medium sized frying pan, for an indvidual omelette (2 to 3 eggs for 1 person) or a larger one for a bigger omelette for multiple people. Avoid using a frying pan that's too big, or your omelette will be prone to burning.
Thoroughly whisk the eggs with a fork.
Melt a knob of butter in the pan. The mistake people always make with omelettes is to add the eggs before the butter is hot enough, so wait until the butter is bubbling and just beginning to turn brown (although you definitely do not want to burn the butter). Then add the eggs. Unlike with scambled eggs, you shouldn't add anything to the eggs with omelettes - it's just egg, no milk / water, although you can add salt, pepper and possibly a few herbs to taste.
If you've got the butter hot enough, the egg should almost instantly start to cook (turn white) around the edges. Using a wooden spatula, push these edges into the centre of the pan, then tip the pan, allowing the uncooked egg to get to the edges. Repeat until all the eggs are cooked. This shouldn't really take long at all. If you're adding extra ingredients to the omelette, such as chese or bacon, add these at the final stages of cooking just before you serve. To serve, just slide on to a plate from the pan, and possibly fold the omelette over itself.
x Steph x
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well, i think it woks better if you use no salted butter (salted makes it brown) instead of oil. when you puor the egg in just let it cook then when you see that it is cooked, put the insides in it, give it 30 more seconds of so, and fold it over and put it on the plate.
ANK
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The best way to cook omelette's is with butter rather than oil (although the following istructions will also work if you are using oil). Butter is rich and yes, not so good for you, but it tastes fantastic as an occasional treat.
You need a small to medium sized frying pan, for an indvidual omelette (2 to 3 eggs for 1 person) or a larger one for a bigger omelette for multiple people. Avoid using a frying pan that's too big, or your omelette will be prone to burning.
Thoroughly whisk the eggs with a fork.
Melt a knob of butter in the pan. The mistake people always make with omelettes is to add the eggs before the butter is hot enough, so wait until the butter is bubbling and just beginning to turn brown (although you definitely do not want to burn the butter). Then add the eggs. Unlike with scambled eggs, you shouldn't add anything to the eggs with omelettes - it's just egg, no milk / water, although you can add salt, pepper and possibly a few herbs to taste.
If you've got the butter hot enough, the egg should almost instantly start to cook (turn white) around the edges. Using a wooden spatula, push these edges into the centre of the pan, then tip the pan, allowing the uncooked egg to get to the edges. Repeat until all the eggs are cooked. This shouldn't really take long at all. If you're adding extra ingredients to the omelette, such as chese or bacon, add these at the final stages of cooking just before you serve. To serve, just slide on to a plate from the pan, and possibly fold the omelette over itself.
All the best.
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i think that is soo cute how guys have the urge to cook. anywyas you need help with scambled egss i will tell you that if you need help with omletes i can tell you that to just drop it in my inbox and i will gladdly explain it to you.
scrambled eggs
pretty simple you dont fill up the pan all the way you put a lil bit of oil or at least to wear the pan is cover wit it but it has to be all smothed out like no hieghth to it. then when you pour the content in it you dont move it right away. you let is set until it hardens a lil (like a minute or 2) then move it around and then you will have scrambled eggs.
hope this helps you out.
*~Stephanie~*
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the same rules basically apply,try this site:
[Link](Mouse over link to see full location)
hope i could help!
♥ danielle
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