Omlettes

  • Please bear with us on the new site integration and fixing any known bugs over the coming days. If you can not log in please try resetting your password and check your spam box. If you have tried these steps and are still struggling email [email protected] with your username/registered email address
  • Log in now to remove adverts - no adverts at all to registered members!
scrambled - i don't add milk or water.

The article's entitled OMLETTE. Ye add milk to an omlette, not water.

Ya fud.
 
Tina said:
scrambled - i don't add milk or water.

The article's entitled OMLETTE. Ye add milk to an omlette, not water.

Ya fud.
Click to expand...

OMELETTE ya fud.

You add neither milk nor water to an omelette, however you do season an omelette before cooking. It too will keep cooking itself for a short time when plated up.

Ever had Eggs Benedict? I haven't, but want to. It sounds like heart attack material though.
 
Dammit, all this talk of eggs has made me fancy a couple of soft boiled eggs with toasted soldiers. (no butter)
 
Having a sirloin steak, rare, with chunky oven chips and pink and green pepper corn and brandy sauce.

Starter was roast tomato and red pepper soup with diced haloumi croutons.

No eggs.
 
Chief said:
Having a sirloin steak, rare, withy chunky oven chips and pink and green pepper corn and brandy sauce.

Starter was roast tomato and red pepper soup with diced haloumi croutons.

No eggs.
Click to expand...

Sounds nice.

Canny beat a rare steak, although fillet is my preference over sirloin.

Stick it on a pan at non-angry heat. Resist the urge to turn it for about two minutes. Turn it. Resist the urge to turn it again for about two minutes. If fillet pick it up with tongs and do a quick seal around the edges. Plate that bad boy. Rest for about 5 minutes.

Am slebbering at the mooth just thinking about it.
 
Gambol said:
Sounds nice.

Canny beat a rare steak, although fillet is my preference over sirloin.

Stick it on a pan at non-angry heat. Resist the urge to turn it for about two minutes. Turn it. Resist the urge to turn it again for about two minutes. If fillet pick it up with tongs and do a quick seal around the edges. Plate that bad boy. Rest for about 5 minutes.

Am slebbering at the mooth just thinking about it.
Click to expand...

Would have had rump but they didn't have any.

I would rest that fillet in the oven though, no? Warm it through without cooking it. The oven will have just cooked the chips, this can be done while making the sauce, if you're making one. Do love a fillet but only ever have it at a local pub over the festive period. We go there Christmas eve and new years day and they do brilliant fillet steak.

Rump or rib eye at home. Unless they haven't got either, then it's sirloin!

Cooked like you say, smoking pan then two minutes either side.
 
Today's omelette is going to be tomato and philadelphia cheese, **** knows what that will taste like, but I shall tell you in about 10 minutes, so please hold in your excitement for now
 
monacoger said:
Today's omelette is going to be tomato and philadelphia cheese, **** knows what that will taste like, but I shall tell you in about 10 minutes, so please hold in your excitement for now
Click to expand...

<boak>

Philly cheese is ****in minging.
 
I'm going to make an omelette for lunch tomorrow. i shall report to this thread when I'm done.
 
It is also good for putting in a fish pie and no Gambol, that wasn't a euphemism either. Anyway, the omelette was very tasty, but it was lacking meat, a couple of bits of bacon in it and it would have been ****ing champion
 
monacoger said:
It is also good for putting in a fish pie and no Gambol, that wasn't a euphemism either. Anyway, the omelette was very tasty, but it was lacking meat, a couple of bits of bacon in it and it would have been ****ing champion
Click to expand...

No mushrooms?
 
You must log in or register to reply here.
Top Bottom
Back