ATK did an interesting treatment of omelette this week on TV. A low and slow rather than high heat approach. It may be right for those who are more on the "softly curded" side of the egg spectrum.
Yes, we already have lots of omelette and egg threads, but I found ATK's approach interesting; one more way to explore the wonderful gamut of possibilities that is the egg.
- Using a pan that casts heat evenly
- using 3 eggs but removing one white to offer extra fat percentage
- beating the 3 yolk/2 white mix exactly 80 times (to "prevent uncoiling of protein strands in the whites") Anal retentive omeletteers will want to search out the original video clip for this scene. And the really AR reader will be frustrated that they did not specify the tine width of the fork, nor the radius of the bowl. Just deal with it.
- putting microdiced frozen butter into the beaten eggs, so that the butter melts exactly when needed to lubricate the egg protein strands, to prevent stiffening.
- they call for setting off heat for two minutes after the soft curd stage, to let pan's retained heat dissipate slowly thru the eggs.
- then they fire it up for 20 seconds to give a firm bottom. (I shall remain firmly focused upon poultry and dairy here, and not segue off into other lands... ahhhhhhh...)
- an unusual removal of the flat egg disc to the plate (add cheese etc now) then occurs, with final rolling for presentation aided by a paper towel.
Overall, very interesting. While I'm more of a downhill skiing slalom guy when it comes to omelettes, ATK's approach merits consideration.
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