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Old 12-26-2006, 09:36 PM   #11
Assistant Cook
Join Date: Dec 2006
Posts: 36
I've watched many line cooks at resorts-no non stick pans. Low to medium heat, melted btter or butter /olive oil mix in a small ladle into pan swirl, beaten eggs into pan, swirl, let firm up, add toppings, fold plate and garnish.

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Old 12-26-2006, 09:44 PM   #12
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Well, there's a good chance that the reason I use non-stick only for my omelettes is because I really can't stand even slightly undercooked eggs.

When I make omelettes in my non-stick pan, I pour the beaten eggs in & immediately cover the pan with some aluminum foil. In about 2 minutes the omelette is cooked "well" without being overdone, & I can just slide it out.

Cooking omeltettes "well" in a stainless steel pan has never worked for me.

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Old 12-27-2006, 07:11 PM   #13
Senior Cook
Join Date: Apr 2006
Location: japan
Posts: 462
stainless sucks (pardon the technical culinary terminology) for eggs and crepes.

i use a regular black, steel pan.

as far as smokey butter goes, you can clarify a pound or so and keep it in your fridge. great for eggs, crepes, or anything requiring a high heat saute.


let me make sure that wine's ok before i use it.
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