Made an Omelette in a Griddle!!

[amarie24]

Made an omelette on a griddle (girdle?) for the first time ever!

And for the first time ever...I finally burnt/blackened an egg after believing one couldn’t do that! See the middle of the back of my omelette? Teehee! It...tastes more flavorful, but probably because I put a little more pam spray in the griddle than was needed? (And the edges got kinda Drowned In There, and that’s how I burnt the middle of my omelette by was trying to get the edges to cook.)

It does look like a pretty, fancy sear, tho, and I can’t wait to try it again! Anyone have any tips for my next time? :D

Comments

[azurelunatic]

Butter?

And you got it right, it's a griddle. Girdle is a garment that was an ancestor of Spanx.

[azurelunatic]

Also if you don't like the dark bottom, put the heat a little lower. That lets the whole thing get more heat because the middle can take it for longer.

[amarie24]

Ahhh, lower eat for better ease with the middle. I was...actually raising the heat a little high as I got desperate, haha.

Thanks so much for that!!

[amarie24]

BUTTER?!?!?!?!??!! For an omelette?!?!?!!

Alas, I be just a pam spray girl, but thanks!

Yaaaay for correct spelling!! (...Yeah, I thought that's what "girdle" was...)

[azurelunatic]

Butter is the basis for French cooking, and I always think of omelettes as being French (whether they actually are or not).

[amarie24]

Ahhh, that makes sense that butter is French's base cooking!

...And I bet omelettes are of French origin, since the word sounds French...huh...

[azurelunatic]

I recommend the show Salt, Fat, Acid, Heat (or whatever order those are in) if you haven't watched it yet

[amarie24]

Huh! Never heard of it before!! I'll bet it's a show that can teach me the sciences of cooking so I can get a better grasp? :D

[azurelunatic]

At least a little bit! I think the book is longer on science, but the series involves a lot of travel and how some iconic cooking fats are made and is great fun.

[amarie24]

Ooohhh, so it's a book and a show?! Kewl beans-I really, really, really wanna start cooking things from scratch or at least be able to bake a pastry (like a cake, cookies, cupcakes, etc.) from a box!

Thanks so much for the heads-up, Azz!!

[azurelunatic]

I recommend getting your hands on a used copy of The Joy of Cooking (any edition, really) and reading the introduction bits in every section, which are good for theory and technique. I'm pretty sure it covers stuff like what it means to "cream" butter and sugar together (beat vigorously until they are combined and look creamy, rather than adding cream) and other bits of cooking vocabulary that gets used in recipes without being defined anywhere.

[amarie24]

Hmm..."The Joy of Cooking"...Imma see if I can find it at my local 2nd & Charles-they got a whole section of cookbooks!

I most certainly need to learn some basic cooking vocabulary!

[silveradept]

If you are looking for a more even cook, I've found that less textured griddles can help. If you are using a fat or a grease to help, reapplying the grease between cooking helps make sure the cook is more even.

It looks like a great omelette, though, all the same. I hope it was delicious.

[amarie24]

Aww, Silver-I really don't use grease/fat in my cooking, remember? LOL! I'm just a pam spray kinda gal.

Plus, uhh...I can't imagine applying grease/fat to an...egg. But noted on the less-textured griddle! I guess that'll help it cook more evenly and then I don't blacken the middle of my egg? :D :D :D

[silveradept]

You are already using grease in your cooking, you just think of it as a spray rather than as a solid.

The flat pan does help spread the heat more evenly, yes.

[amarie24]

...All this time, pam spray is actually GREASE?!?!?!!

[silveradept]

What do you think the non-stick part of it is, precisely?

[amarie24]

Uhhh...a non-stick magic spray...?

Don't judge me, Silver...don't judge me.

[silveradept]

Nope. Not judging you. I'm still a toddler when it comes to cooking things, so I'm not judging you about what you do or don't know.

[amarie24]

Teehee, I know and thanks!

And actually, I'd say you're way ahead of me-at least you can bake delicious scones! I have yet to bake anything myself yet!

[silveradept]

Start with pretzels or shortbread. They're both delicious and will give you confidence after you eat your own work and marvel at how good it is.

[amarie24]

Hmm...ehhh, I don't really eat pretzels that much and I have very little idea of what makes shortbread...short! (Is it shorter than you?? Teehee!!)

Do you...know anything else that I could start with that would help give me the basics? :O

[silveradept]

Shortbrea, I am told, is short because it's not handled much. (It's also really buttery and so good.)

A good basics of to make the cookie and/or bar recipe on the bag of the Toll House chocolate chips you'll buy for making those cookies.

[amarie24]

Ooohhhh, it's buttery, you say? So like...cornbread??? :D :D

Toll House chocolate chips-I've heard of those guys before, so I'll try to remember to check that out! Thanks again, Silver!!