(no subject)

posted by [identity profile] juuro.livejournal.com at 07:34pm on 2005-05-08
Flipping it? I don't flip my omelettes. I just push them to bunch up in the middle and to get the uncooked batter flow on to the frying surface. Then slide it half off pan half on plate, dump the filling in the middle, and flop the remaining half on top.
[parent entry] [link] [parent] [reply]
 

(no subject)

posted by [identity profile] donnad.livejournal.com at 09:36pm on 2005-05-08
I like my eggs really well done, They can't be runny at all, it makes me gag. I cook it on one side, sliding it around so that all the egg gets congealed, then flip it over, put the filling in and then fold it up.
[link] [parent] [reply]
 

(no subject)

posted by [identity profile] juuro.livejournal.com at 09:40pm on 2005-05-08
Fully congealed I quite understand; the inside can be up to scrambled-egg consistency in my opinion. But that can be done by frying one side only.
[link] [parent] [reply]

Links

January

SunMonTueWedThuFriSat
1
1
 2
1
 3
1
 4
1
 5
1
 6
1
 7
1
8
1
 9
1
 10
1
 11
1
 12
1
 13
1
 14
1
15
1
 16
1
 17
1
 18
1
 19
1
 20
1
 21
1
22
1
 23
1
 24
 
 25
 
 26
 
 27
 
 28
 
29
 
 30
 
 31