Omelets - Part 2
Attempt 2
It was a longer break than I had planned between this post and my first.. I was waiting for the right pan to arrive. I went with the OXO Carbon Steel Obsidian Series, which I think it is nitrided steel, but I'm not 100% sure. It is is the most non-stick pan I've ever used. No seasoning necessary. No oil in the pan to heat up. I also decided to pick a single recipe moving forward until I am more comfortable with omelet making. I opted for Alton Brown's method.
What went wrong here? The pan was too hot. Again. I don't have laser thermometer and so I've been using the low-end of my stove's knob, but I think I need to keep it at '1' or even 'Lo.' It's very clear in the picture below, the egg is cooked and sticking to the sides. The omelet cooked too quickly while I was trying to stir the curds and apply heat throughout all the eggs, as recommended by Alton Brown (above). The soft scramble did manage to stay together but by the time I was trying to spread it out to cover the entire pan, the egg was already too firm. I did manage to roll it together and slid it out of the pan. But it isn't pretty. Only the most marginal of improvements.
Next time? Lowest temperatures. More precise time keeping.
