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Genuine question.. does everyone on HN read so few Medium articles that they can actually load most of these, or are you paying the membership fee? Because I can't read these stories most of the time.
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What kind of eggs do you use? Regardless of your opinions on animal rights, etc, I strongly recommend buying the fanciest free-range, etc. eggs you can find. A healthy diet for the chickens makes a huge impact on egg quality & taste. I doubt this will solve your entire problem, but it helps. I assume you're already using fresh garlic & onions, but those are also musts in my opinion.
I do buy they best eggs I can find. I'm not a huge fan of garlic in eggs, but I do like onions and scallions.
I've been thinking about origami lately. Has an aesthetic purpose, but very analog and doesn't involve looking at a screen.
being able to fold a simple origami crane at any given moment is a very satisfying skill, unfortunately, it fades if you don't practice it enough. I learned how to fold origami cranes at least 3 times in my life
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What's wrong with your omelets? I've made hundreds of ugly omelets but now I can make a pretty one about 3 out of 5 times.
They are bland and it's not due to lack of salt. I've had slightly better luck lately pre-sauteing the stuff I want to add to the eggs, but nothing that I'm terribly happy with so far. What are you putting in yours?
This youtuber seems to have captured the essence of an omelette by trying, almost in vain, to replicate the technique of the famous Jacques Pepin... https://www.youtube.com/watch?v=5__zptEU9vE
There are certain spices that go well with egg, like tarragon, chives, shallots. Dried version of these work especially nicely with egg. You're using sea salt flakes right?
I like to froth milk with steam on my espresso machine and fold that into the eggs, right in the pan. The foam makes a nice creamy almost puffy texture.
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They are bland and it's not due to lack of salt. I've had slightly better luck lately pre-sauteing the stuff I want to add to the eggs, but nothing that I'm terribly happy with so far. What are you putting in yours?
Well, an omelette is not exactly exciting cuisine. The satisfaction comes from doing it right and enjoying the simplicity of the egg. This youtuber seems to have captured the essence of an omelette by trying, almost in vain, to replicate the technique of the famous Jacques Pepin... https://www.youtube.com/watch?v=5__zptEU9vE There are certain spices that go well with egg, like tarragon, chives, shallots. Dried versio…
I also watched the follow up video from Pepin himself:
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What's wrong with your omelets? I've made hundreds of ugly omelets but now I can make a pretty one about 3 out of 5 times.
They are bland and it's not due to lack of salt. I've had slightly better luck lately pre-sauteing the stuff I want to add to the eggs, but nothing that I'm terribly happy with so far. What are you putting in yours?
Also use really good salted butter (I use Kerrygold exclusively) liberally - two pats in the pan before the eggs, one pat after the fold, and one pat after the flip.
And, of course, never turn the heat higher than mid-point. I personally heat the pan on medium (5), and then turn it down to 4 right before I put the contents in. After the fold, heat both sides only until golden-crsipy areas start to form.
So we're just giving a new name to "learning skills"? What?
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What's wrong with your omelets? I've made hundreds of ugly omelets but now I can make a pretty one about 3 out of 5 times.
They are bland and it's not due to lack of salt. I've had slightly better luck lately pre-sauteing the stuff I want to add to the eggs, but nothing that I'm terribly happy with so far. What are you putting in yours?
Do you add your spices to the oil or the egg? Which spices?
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They are bland and it's not due to lack of salt. I've had slightly better luck lately pre-sauteing the stuff I want to add to the eggs, but nothing that I'm terribly happy with so far. What are you putting in yours?
Tell us more about your process. Omelettes are pretty basic stuff, so odds are if yours aren’t coming out reasonably well it’s because of a triviality taken for granted. Do you add your spices to the oil or the egg? Which spices?