tag:blogger.com,1999:blog-4821198509688538648.post7063466999139728805..comments2023-07-03T05:26:30.164-04:00Comments on Swift Kicks: Bad Sportswriting, but a damn good omeletE.M. Swifthttp://www.blogger.com/profile/10626533159979307041noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4821198509688538648.post-25020064721210845902009-05-07T22:19:00.000-04:002009-05-07T22:19:00.000-04:00Intriguing. We must have a bakeoff sometime. I u...Intriguing. We must have a bakeoff sometime. I use vinegar in my poached egg recipe (to come), so I'm not dismissing your somewhat arrogant comment. But I am suspicious of the 40 seconds in high heat. And I promise you there is nothing leathery about my omelet!E.M. Swifthttps://www.blogger.com/profile/10626533159979307041noreply@blogger.comtag:blogger.com,1999:blog-4821198509688538648.post-81834945921931500452009-05-07T12:07:00.000-04:002009-05-07T12:07:00.000-04:00A well done strunk & whitening on Drape & ...A well done strunk & whitening on Drape & Crouse, Mr. Swift. And my omelet is better than yours. <br /><br />I suspect that over the years you have become a little complacent in your methods, basically using Sunday breakfast cheffing as an excuse to avoid yard maintenance before you go golfing. I'd like to help you. You are half way there already. You know the value of “light and feathery”. That's good. Now I will tell you how to fully achieve it.<br /><br />You see, it's mostly about the bubbles. No bubbles = heavy rubbery texture (just like the restaurant's and kinda like yours). Bubbles = exquisitely light & delicate texture (like mine).<br /><br />Chemistry, equipment, and technique come in to play here. When preparing the mix, use 1 teaspoon of water per egg, as you have noted. In addition, 1 brimming teaspoon of vinegar per 2 eggs. Vinegar like some fancy balsamic, right? Wrong. Distilled white vinegar is what you want, the stuff commonly used for stubborn stain removal and pesky yeast infections. Umm, tastes good, and in less than a minute the egg mix will become bubbly within and slightly frothy on top. Exactly what the doctor ordered. <br /><br />The heat source. It may be possible to make a good omelet using an electric burner, but I have never been able to. When poured into the pan on an electric range, my egg mixture always separates into yellow glop and clearish watery stuff. I get no bubbles, and the omelet sucks. Stick to gas. <br /><br />The heat. Low heat + long cook time = no bubbles = bad (again: just like the restaurant's and kinda like yours). Medium high heat + short cook time = fine bubbles = perfection (like mine). <br /><br />The pan. Use an omelet pan in which the egg mix sits about 3/16”deep. For a 2 egger, use a 12” pan. It will cook fast (40 seconds max) and be done before it browns.<br /><br />Okay, begin. A healthy splash of olive oil into pan. Olive oil tastes better than butter, and is less likely to burn. Heat pan almost to the point the oil starts smoking. Now pour in the mix, enjoy the brief sizzle, swish the still liquid egg up the sides of the pan, lay in the filling, and fold into thirds. <br /><br />Then slide this fluffy golden badboy safely onto a warmed home plate, savor the whole nine yards, and thank me as your tastebuds literally split the fairway in an explosive symphony of texture & flavor like a park-fed goose in Sully's starboard engine.<br /><br /><br />Whoa. Now that's an omelet!<br /><br /><br /><br />PS: The filling. Obviously important, but non-structural and highly subjective. Kind of like interior decorating. I would never try to talk the sportswriter out of his mushrooms and red peppers. Ramps however? Maybe.Charleshttps://www.blogger.com/profile/03091204844966777257noreply@blogger.com