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Old 01-13-2018, 02:09 PM
 
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Ok I admit I'm not a huge egg fan but I can cook them pretty well. The thing I keep hearing is to not let omelets or other egg dishes get brown. In fact it seems that most egg dishes are served under cooked, still slightly slimy when I see Food Network. What the deal?
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Old 01-13-2018, 02:15 PM
 
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My guess is it has more to do with appearance than actual taste / texture.

I would much prefer slightly browned exterior on an omelet vs one that is undercooked and runny egg
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Old 01-13-2018, 02:37 PM
 
Location: Richardson, TX
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To me, browned scrambled eggs have an unpleasant odor and flavor. I don't like them underdone either. I mostly eat eggs at home.
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Old 01-13-2018, 02:41 PM
 
Location: North State (California)
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I don't like brown in scrambled eggs, ( I like them soft) but I don't mind it on omelettes. I don't care what fancy French recipes say, I know what I like.
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Old 01-13-2018, 02:43 PM
 
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Easy enough to have eggs that are both Cooked and Not browned. That's the way I cook them (and like them).
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Old 01-13-2018, 03:00 PM
 
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The browned parts can be tough, which I suppose people don't like, but I also would much much rather have a browned omelet than a runny one.
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Old 01-13-2018, 05:59 PM
 
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Quote:
Originally Posted by Brian_M View Post
Easy enough to have eggs that are both Cooked and Not browned. That's the way I cook them (and like them).
Much easier to simply scramble eggs and not brown them.

the constant 'scramble' is what prevents the browning from even happening.

In an omelet format the scrambled egg sits on each side for a prolonged time while cooking, it is this that leads to the browning / over doneness.

2 completely differant things
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Old 01-13-2018, 06:05 PM
 
Location: North Oakland
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Quote:
Originally Posted by TheLastPatriot View Post
Much easier to simply scramble eggs and not brown them.
Yes. It's what I do. I made omelettes for years, and gave up a few years back. It's easier just to scramble eggs and I like them better. I cook mushrooms or peppers first if I'm going to use them, then add the egg mixture and the cheese, and keep scrambling. Non-stick pan.
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Old 01-13-2018, 06:38 PM
 
Location: Albuquerque NM
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I don't like the texture or taste of browned eggs. I thought I disliked omelets but then I had a french omelet and I liked it! So I learned to make them, with this technique from Serious Eats: The Foolproof Steps to Making a Perfect French Omelette at Home | Serious Eats

I still mostly make scrambled eggs...but it's kind of an art to get them where they are dry enough but before they brown. My partner intensely dislikes any kind of wet on eggs, so prefers brown. But I've gotten really good at hitting that thin thin line, so we can both enjoy the same eggs. A nonstick skillet reserved only for eggs has helped a lot!
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Old 01-13-2018, 06:41 PM
 
Location: Philaburbia
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I don't like the taste of browned eggs. Blech.
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