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Old 02-20-2015, 11:08 AM   #21
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Originally Posted by CraigC View Post
Once I saw the technique used by both Jacques Pepin and Alton Brown, I stopped trying to flip omelets. They use a method that allows the omelet to be "rolled" out of the pan.
This is the method I use. I fold mine as it slides out of the pan. Easy peasy.
BTW. If I do not have tomato, I don't make omelets.
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Old 02-20-2015, 11:24 AM   #22
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Originally Posted by Mad Cook View Post
I thought that too. The surface of cat iron is rarely smooth enough unless it's enamelled...

I have two CI skillets (not enameled) that I use for eggs on occasion. Sliding eggs off the pan and onto a plate is not an issue.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 02-20-2015, 04:43 PM   #23
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Originally Posted by Andy M. View Post
I have two CI skillets (not enameled) that I use for eggs on occasion. Sliding eggs off the pan and onto a plate is not an issue.
Ahh! Interesting.
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
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Old 02-21-2015, 09:47 AM   #24
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Best omelets I ever ate were prepared on Block Island by a gentleman who had made his living making omelets for 50 years.

He used omelet sized restaurant SS pans, (6 inch), lots of butter, and less egg than most people use. You picked your fillings before the egg was poured. The fillings were kept warm on the back of the stove. Tri folded by flipping both sides with no spatula used at any time. Rolled onto the plate. He used very low heat.

Except for the tri fold flip, That's the way I make them. I use small tin lined copper skillets.

I never did master the tri flip.
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Old 03-10-2015, 01:36 PM   #25
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Nuff said.
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omelet, recipe

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