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I use to have this person. She was amazing. Apparently, the key was to make the pan really, really, hot, according to what she told me. The best, fluffy, and airy Denver Omelet that I've ever had in my life. I mean, so much air and fluffiness in one omelet that no normal human can achieve! I really wanted to just get her signature right then and there for person Omelet cooker for anybody who can afford it.
Of course, I would get it for nothing, because she will eventually make more money than I will.
Pan doesn't have to be super hot but hot enough to cook the egg quickly, The other key is to mix water into the egg, not milk. The water boils to steam, which makes the egg fluffy.
I remember her saying, she doesn't add milk. Maybe it is the water. But she said, she'll put the pan (cast iron), on the heat for at least 15 minutes. It's a tiny little pan, but she never took it off the cooker.
I remember her saying, she doesn't add milk. Maybe it is the water. But she said, she'll put the pan (cast iron), on the heat for at least 15 minutes. It's a tiny little pan, but she never took it off the cooker.
But I don't think she added water...
If she has fluffy eggs there is water in them. Cast iron skillets aren't good for omelets. Use a small non stick skillet with sloped sides. Heat until the oil shimmers. Have heat on high.
Water in the eggs. Mix the spices into the eggs while you whip them, then pour onto the skillet. Oil the spatula so the egg doesn't stick to it. I'm partial to Greek omelets on a lazy Sunday morning -- olives, tomatoes, peppers, feta or goat cheese. Or just go to the Silver Diner. They have an awesome menu that has much improved over the past few years.
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