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Posted: Mon Dec 28, 2015 8:05 am
Make omelettes in advance and keep them warm on an oven tray without the omelette bottom discolouring?
Posted: Mon Dec 28, 2015 12:24 pm
Unless you're making a tortilla, which is designed to keep, I wouldn't. I don't know about discoloured but I'm guessing they'll be really overcooked.
If you need to make for several people then a tortilla may be the way to go anyway - you can just portion it out as soon as it's cooked, rather than trying to keep it warm and you can eat it cold if there's any left.
Posted: Mon Dec 28, 2015 12:46 pm
Pan cakes are always welcome
Posted: Mon Dec 28, 2015 4:15 pm
Je ne suis pas un home, je suis un omelette. lol
Posted: Mon Dec 28, 2015 9:07 pm
Av you a brown bottom?
Posted: Mon Dec 28, 2015 9:22 pm
Nothing wrong with discoloured bottoms...
But I guess what I make tends to turn out a tortilla rather than an omelette, anyway.
Posted: Mon Dec 28, 2015 10:12 pm
Are you making the omelettes in advance for people you don't really like very much
Posted: Tue Jan 05, 2016 5:35 pm
pot of hot water with a plate and a large lid on that, as you cook them tip them onto the plate under the lid ! personally i prefer passing them onto the people as they eat them ...or else 2 or 3 frying pans going at the same time?! extra hands will be necessary though ....
Posted: Tue Jan 12, 2016 8:48 pm
The discolouration was greenish, whether cooked in the normal way and kept warm in a stainless steel or aluminium dish. I tried making a baked omelette in a stainless steel dish today and the same discolouration occured in the time it took to cook.
Posted: Wed Jan 13, 2016 8:51 am
Green eggs and ham?
Aluminum is said to turn eggs green, though I've never seen it for myself
Posted: Wed Jan 13, 2016 11:04 am
I've never seen or heard of that. I don't use aluminium but all my pans etc are stainless steel or cast iron - no green omelettes. I suppose a non stick pan might be your answer but again I don't have any experience of them.
Apart from looking slightly gross does it affect the flavour?
Posted: Wed Jan 13, 2016 11:22 am
Green eggs and ham, are you a fan of Doctor Seuss. When I was at school, all the pans were aluminium, we used to cook scrambled eggs and omelettes and nothing ever went green, we were never allowed to dry the pans with the tea towel as it made the cloth go black but that was all. Copper could possibly make something green?
Posted: Wed Jan 13, 2016 4:28 pm
Posted: Wed Jan 20, 2016 9:33 am
A couple of years ago a friend made custard in a brass jam , proper custard with eggs and cream , and that too turned a lovely shade of green , but somehow much less appetising than the green custard we remembered from our school days. We thought better of it and remade it in an iron pot.
Posted: Mon Feb 22, 2016 6:14 am
...or feed your hens acorns if you want vivid green yolks
, which might look a bit odd, but are perfectly safe to eat.