Secret to not brown omelettes??
I think I make a pretty good omelette but I seem to be unable to keep the underside from turning brown. I would appreciate some feedback on the relative importance in this of the following:
type of pan: non-stick vs not
butter vs. something like Country Crock
leave alone vs. moving egg around in pan
covered vs. not
I find a not too high heat (not truly medium-high, more medium-medium-high), and using a small, thin, silicone spatula to continually move uncooked egg from the top of the omelet to the surface of the pan prevents browning (although sometimes I like a touch of brown). Don't know about non-stick as I don't use the stuff, but I never have any problems in All-Clad steel. Yum yum.
Butter is one of the culprits for browning omelettes; the butter browns very easily, even at low temperatures.
I don't butter than pan. I whip my eggs with tiny bits of butter distributed throughout the "batter".
Non-stick pan, no butter, low heat, swirl the batter evenly over pan bottom and agitate a few times until they begin to set; fold, serve.
What kind are you making? The fast French that is folded as it is removed from the pan, or a thicker american, or even thicker Spanish tortilla or Italian fretata?
For the quick kind some tricks that I've seen on videos or used include:
- room temperature eggs
- briefly scrambling the eggs before letting them cook undisturbed
- lift the edge of the setting egg, and letting uncooked egg run underneath.
- pan temperature is critical
- use fewer eggs for a given size pan (a thinner layer cooks faster). I use a shallow 22cm French crepe/omelet pan for 2 eggs.
For a thicker omelet, a cover helps cook the top. Thicker ones require lower heat.
Just right, not too high, not too low? For the fast omelet there isn't a neat answer. High enough to cook fast (less than a minute for 2 eggs?), but not so fast that it burns. Another target - when you put a pat of butter in the pan, it should melt quickly, but not brown or burn.
there probably are some good youtube videos out there.
Well - I can only comment on what I do... not that it's the right way but rather my way. :-)
I use an Anolon non-stick pan.
A pat of butter - enough that when it melts theres a nice coat of it over all the bottom.
Low heat on the gas burner.
I wait till I see the butter simmering a bit, then pour in the beaten eggs (with a tiny bit of water added).
Let them set a bit, run my spatula around the edge so it's loosened and then lift up sides to let the eggs run under. Sometimes I'll use the spatula to 'encourage' some of the egg on top to an edge that might need a bit more. Filling on one side, then flip the other side over it. Then off the heat for a min, then on the plate.
Sometimes, once it's on the plate, I'll cover it with the pan to give it a bit of extra time to meld the fillings or give myself a bit of time to dress a salad or pour a glass of wine.
The only time I've gotten brown on the bottom was if my heat was too high.
This is what I do.
-Cast Iron Pan
-Butter (or bacon grease)
-Use warm, or at a minimum room temp, eggs (to warm eggs put them in hot water from
the tap for about 5 minutes)
Crack and whisk together your warm eggs
Heat up your pan, and once hot add some butter, making sure the butter coats the entire pan.
Add your eggs to the pan, and reduce heat to medium/low, and then move the pan around so that the eggs coat the entire pan.
As soon as the eggs being to set, turn off heat, and let the eggs just sit there for about a minute without touching it.
Then slide the omelete around, or loosen it with a spatula, then fold it over and silde it onto your plate.
I'm sure there are other, better, ways to do it ... but that's how I roll.