The cooks at Waffle House never fail to serve me a fluffy
While I figure there are some secret ingredients in the mix to help my breakfast be so tasty, YouTube tells me the fluffiness is due to them whipping alot of air into the eggs, and then flipping the mixture with one deft wrist motion before the air bubbles deflate.
I have a mixer to whip air into the eggs. The other part requirement involves a skill I do not have.
It is now time for me to learn how to flip food in a skillet. To that end, Kim bought me two new, lighter omellete pans which may be easier to work with than my existing, ceramic-coated, cast-iron pan.
Any hints or tips for FLIPPING FOOD
in a pan with a deft wrist motion?
Is there a "practice" substance, or do I just need to break alot of eggs to figure out how to make a good omellete?