What makes this whoops particularly embarrassing is that I once hired a professional food stylist/chef to come over and show me how to make an omelette. We looked at a Martha Stewart cookbook and found the "shake, scramble and roll" technique. Now the only thing shaking is my stomach as I prepare to eat this. I think what happened is, I added too much half-and-half, which made the whole thing into a very unappetizing, liquidy pale yellow mass (or mess). It became impossible for me to manipulate this thing with a spatula. Meanwhile, the bottom was burning on the pan.
(The toast is embarrassed to be seen with this culinary travesty on the plate, so it is hiding.)
Omelets are among the only things I can cook decently, but now and then they kind of self-destruct when I attempt to flip them in the fry pan. Covering the culinary travesty with some judiciously placed bits of chili sauce or another appropriate topping can help a bit.
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