This post isn't necessarily targeted just for those who are gluten-free, this little tidbit of advice is applicable to anyone who likes omelettes - like me! I like to consider myself pretty decent in the kitchen, I can usually make things happen with yummy results, but I have never been able to master an omelette, it would always turn out to resemble more of a ....scramble, after trying to cook it forever on the stove. I could never get one to stay together and look like they do in a restaurant. It really was a complete mystery to me. I can make a pavlova work no problem, but an omelette, that was apparently beyond my capabilities.
Then the other day, I heard a secret and I will share it...because it was miraculous, and best of all...it worked! I made an omelette (pictured above), that actually stayed together and I wouldn't be embarrassed serving to guests. I guess all of these years I have been doing it wrong...I would whisk two eggs with some milk, and the result was never pretty.
The secret ingredient - sour cream.
I would never have thought of it, but it worked. I whisked two eggs with a spoonful of sour cream, poured into a heated omelette pan, added my toppings, which happened to be spring onions, spinach and Parmesan. It flipped easily and came out of the pan in one piece. It was guest-worthy! I would take a guess that Greek yogurt would work just as well as sour cream.
It might seem silly to have an entire post dedicated to the worthiness of an omelette that can remain intact, but being that I didn't know how to do this until I was 40 (ok, 41, but who's counting), is a pretty big deal in my book.
Wow, I never would have thought to add sour cream in either, but it makes sense! Thanks for sharing this tip and I hope you have a nice 4th of July weekend!ReplyDelete
For years I have been making the most delicious scrambled eggs by adding a pinch of organic corn starch to them. It does not alter the flavor at all and they are consistently fluffy and evenly cooked. Celiac patients can tolerate corn and even though the starch is a very refined byproduct, I only use a minuscule amount of it and it does the trick fabulously.ReplyDelete