I made an accidental cooking discovery on Sunday. I’ve been cooking omelets with a nice, fancy omelet pan for a while now. I’ve got it down to a science, pretty much. Butter into pan, rub against the sides, heat pan on medium to melt butter, then raise temp and pour in beaten eggs.
That’s how it usually goes, and I usually get a fair amount of egg sticking to the pan. Not so much that I can’t do my omelet; just enough that it makes cleaning the pan between omelets a pain. This time, I got distracted between when I turned the heat up and when I poured the eggs in. Therefore the pan was hotter than usual when I poured the eggs in.
Turns out, that’s a good thing. There was almost no egg stuck to the pan when I rolled that bad boy out.
|Bacon, pepper cheddar cheese, and guacamole omelet for my husband.|