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_awbery_'s profile
Rin'dzin
Rin'dzin
Rin'dzin
@_awbery_

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Rin'dzin

@_awbery_

(functional(itinerant)) Intertwingularitarian

Chania
Joined December 2016

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    1. Mi'sen‏ @misen__ Sep 13

      The great omelette thread of 2018: I’m an omelette enthusiast. And this is the closest I’ve ever got to perfection. It doesn’t look like much. But it’s the best thing any of us has eaten for a while.pic.twitter.com/jx7crsaVlo

      1 reply 0 retweets 6 likes
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    2. Mi'sen‏ @misen__ Sep 13

      Omelettes became a special interest of sorts when a kitchen I worked in had a competition. Winner takes the pot, £10 per entry. I won, but since then my technique has bloomed like a beautiful eggy flower. I eat an omelette nearly every day, if I’m at home.

      1 reply 0 retweets 2 likes
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    3. Mi'sen‏ @misen__ Sep 13

      I’ve made or eaten eggs in every silly way you can think of - a really good omelette is still the top of the pile IME. Even Passard’s egg dishes don’t beat a really good omelette.

      1 reply 0 retweets 2 likes
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    4. Mi'sen‏ @misen__ Sep 13

      Here are some tips: - source very good eggs if you can. - cheese is not necessary but it’s my favourite. A good cheddar or comte, microplaned for easy melting. - If you can get good butter, great! Even cheap butter is fine. No spreads. Use more than sensible.

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    5. Mi'sen‏ @misen__ Sep 13

      - Technique is nearly everything. You need good ingredients, but technique is what distinguishes rubber from the most luxurious egg thing you can make. - Technique (roughly!):

      1 reply 0 retweets 3 likes
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    6. Mi'sen‏ @misen__ Sep 13

      Beat two eggs w/ salt. Let them rest whilst getting your butter hot (~30g in an 8inch non-stick). Using a spatula, whisk the eggs rapidly on high heat; when you have a ‘wet scramble’ - 🤷‍♂️ - turn off. Takes seconds. Even & fill the cracks with uncooked egg from top layer.

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      Rin'dzin‏ @_awbery_ Sep 13
      Replying to @misen__

      Oh I see, you mean there are unfilled bits and you are soreading the top part of the omelette around while it hasn’t cooked yet?

      2:41 PM - 13 Sep 2018
      • 1 Like
      • Mimetïc Value
      1 reply 0 retweets 1 like
        1. New conversation
        2. Mi'sen‏ @misen__ Sep 13
          Replying to @_awbery_

          When you scramble it, you’ll end up with strands of mostly cooked egg, and some less cooked snotty parts. You’ll also be able to see bits of the pan - so spread the uncooked egg into those gaps. Hard to describe accurately enough to be actionable. (Apologies for my silliness)

          1 reply 0 retweets 2 likes
        3. Rin'dzin‏ @_awbery_ Sep 13
          Replying to @misen__

          I think I get it. I will give it a go next time I’m in a place with a good frying pan.

          0 replies 0 retweets 2 likes
        4. End of conversation

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