Comments on: Omelette Choisy - First Attempt http://www.benchodroff.com/blog/2006/02/22/omelette-choisy-first-attempt a desire to achieve Fri, 21 Nov 2008 08:32:21 +0000 http://wordpress.org/?v=2.6.3 By: Benjamin Chodroff http://www.benchodroff.com/blog/2006/02/22/omelette-choisy-first-attempt#comment-18 Benjamin Chodroff Fri, 03 Mar 2006 19:31:31 +0000 http://www.benchodroff.com/blog/2006/02/22/omelette-choisy-first-attempt/#comment-18 Yesterday morning I made an "open face" version of this omelettte with a single egg, topped with the mixings. It turned out *great*. It really shows off the colors that otherwise are hidden by sealing the omelette. Yesterday morning I made an “open face” version of this omelettte with a single egg, topped with the mixings. It turned out *great*. It really shows off the colors that otherwise are hidden by sealing the omelette.

]]> By: Ben Golub http://www.benchodroff.com/blog/2006/02/22/omelette-choisy-first-attempt#comment-15 Ben Golub Wed, 01 Mar 2006 01:11:38 +0000 http://www.benchodroff.com/blog/2006/02/22/omelette-choisy-first-attempt/#comment-15 I always mix a small amount of milk into my eggs. It definitely makes them fluffier and lighter. Good luck. I always mix a small amount of milk into my eggs. It definitely makes them fluffier and lighter.

Good luck.

]]> By: Ben http://www.benchodroff.com/blog/2006/02/22/omelette-choisy-first-attempt#comment-12 Ben Fri, 24 Feb 2006 02:56:03 +0000 http://www.benchodroff.com/blog/2006/02/22/omelette-choisy-first-attempt/#comment-12 Attempt 2 went much better! I made the clarified butter on the *lowest* heat - this was the key. Like before, I ran the melted butter (non-salted) through a paper towel to strain out the solids. However, this time the butter was a golden color rather than brown. My omelette tasted great - but the eggs weren't as fluffy as what I had in Seattle. I hear that some people add a small amount of milk to the beaten eggs to make them lighter. I've also heard that mixing the eggs in a copper bowl is the real way to do it...but I don't feel like investing in that. Attempt 2 went much better! I made the clarified butter on the *lowest* heat - this was the key. Like before, I ran the melted butter (non-salted) through a paper towel to strain out the solids. However, this time the butter was a golden color rather than brown.

My omelette tasted great - but the eggs weren’t as fluffy as what I had in Seattle. I hear that some people add a small amount of milk to the beaten eggs to make them lighter. I’ve also heard that mixing the eggs in a copper bowl is the real way to do it…but I don’t feel like investing in that.

]]> By: Dad http://www.benchodroff.com/blog/2006/02/22/omelette-choisy-first-attempt#comment-11 Dad Fri, 24 Feb 2006 02:44:07 +0000 http://www.benchodroff.com/blog/2006/02/22/omelette-choisy-first-attempt/#comment-11 If the butter browns, throw it out, wipe the pan and start over. Browned butter has a bitter, burnt taste. I believe this recipe also called for clarified butter. You make clarified butter by slowly melting butter over low heat, scraping off the white material that floats to the top (the solids) and then reserving the clear, yellow fat. You can cook with clarified butter at a higher temperature without it burning. It's a bit of a pain, but really tastes great when used for cooking. You can store clarified butter in a plastic container in the refrigerator. If the butter browns, throw it out, wipe the pan and start over. Browned butter has a bitter, burnt taste. I believe this recipe also called for clarified butter. You make clarified butter by slowly melting butter over low heat, scraping off the white material that floats to the top (the solids) and then reserving the clear, yellow fat. You can cook with clarified butter at a higher temperature without it burning. It’s a bit of a pain, but really tastes great when used for cooking. You can store clarified butter in a plastic container in the refrigerator.

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