Omelette idea from this week's ATK broadcast looks interesting.
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.
I saw a diffeent one on PBS Create today, wherein they beat the eggs in the KitchenAid, then whipped the cream before adding to the beaten eggs. Some of the precooked filling went into the pan atop the wet eggs, sinking right in. Once the bottom was done, it went into the oven to finish, then was topped with the rest of the filling. Came out very thick but fluffy. Way too much work and cleanup for my kitchen! I'm happy just to add some cooked vegetables and cheese as I softly scramble my eggs.
To go in a completely different direction with cream: if you have access to some local non-homogenized heavy cream, I've found a bit of thick stuff from top adds an incomparable velvety richness. Don't even beat it in, just add small chunks to the already beaten and seasoned eggs.
Original Poster (OP) here. With the plethora of posts on "How to cook omelettes/eggs", wouldn't it be instructive if posters in this thread focused on their personal results with the stated ATK model?
It would mean an uncluttered thread that does not spin into ovian oblivion.
Omelette threads for the full range of techniques are only a google away. Can we please focus this thread on this unique treatment?
Here's the link to ATK's recipe.
The broadcast episode emphasizes the gentle beating and heating of the eggwhite protein strands, as well as the strands' "lubrication" with the frozen butter as temps approach protein setting.
I haven't had a chance to try it yet. (I figured that the weekend B&B was not the place to move into the kitchen and try to recreate an ATK.)
Has anyone played with this?
Just reading it I'm not sure the effort involved in replicating this method will be worth the incremental increase in decliciousness, if any.