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Old 06-13-2014, 08:11 PM   #11
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Quote:
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Cheese balls aren't real food

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Old 06-13-2014, 08:15 PM   #12
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Tom, now you have what you need to make great fluffy omelets AND to flip food in a skillet.

FWIW, the only time I flip eggs is for over easy eggs. So now all you need to do is practice. BTW, it's harder with a straight-sided pan.
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Old 06-13-2014, 08:22 PM   #13
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Tom, now you have what you need to make great fluffy omelets AND to flip food in a skillet.
Who needs ATK when you've got DC
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Old 06-13-2014, 09:20 PM   #14
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I've read all kinds of directions and watched more than a couple omelet videos. If it has anything to do with cooking an egg, for some reason I can't get it (except for hard boiled eggs). If there is a need for omelets at home, we use the scout method of boiling them in a bag. Then if it needs a bit of browning into a buttered pan it goes. Other than that, I'm happy we have an Omelet House nearby where an expert works.
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Old 06-13-2014, 09:44 PM   #15
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I don't know about Waffle House but I do know that IHOP adds pancake batter to their eggs for their omelets. I don't do the flip either. I fold in the pan then slide onto the plate.
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Old 06-13-2014, 09:52 PM   #16
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That Chef John video is a good one, even if it's with non food cheese balls. lol His video's are always top notch.

A lot of people get all excited about flipping food until they have to clean up the mess, and I'm just not willing to practice with real food. It always looks so cool though I might have to try again.
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Old 06-13-2014, 10:10 PM   #17
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The Pirate can flip with the best chefs. He can even flip a fried egg without breaking the yolk. He makes it a point to call it to my attention every time he does it. I have done it a few times. I know how to use my wrist, but I don't have enough confidence in myself to do it all the time. I will do it if I am making fried hash browns for sautéed potatoes. You have to flip it up and pull your hand back all at the same time, but only for a micro second. Pull you hand back too far and the food ends up on the stove and not back into the pan. I can see it in my minds eye, but am having trouble explaining it.
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Old 06-14-2014, 06:28 AM   #18
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Quote:
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Try this.
...
Thanks, Aunt Bea! That helps alot.

Tom
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Old 06-14-2014, 07:07 AM   #19
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Try toasting a slice of bread in your pan and flipping it. it's an easy way to learn the basic feel.
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Old 06-14-2014, 07:42 AM   #20
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I've read all kinds of directions and watched more than a couple omelet videos. If it has anything to do with cooking an egg, for some reason I can't get it (except for hard boiled eggs). If there is a need for omelets at home, we use the scout method of boiling them in a bag. Then if it needs a bit of browning into a buttered pan it goes. Other than that, I'm happy we have an Omelet House nearby where an expert works.
Boil-in-the-bag omelettes? The mind boggles!
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