That basically describes 9 out of 10 times I try to make an omelette. I call the failed attempt “scrambled eggs with benefits” and they’re usually just as good as or better than the omelette would have been.
I find it hard to mess an omelette up after the first few you make in life. Of course I load mine with more cheese and usually make it with six eggs and veggies so it’s just like a big thick pancake. All I have to do is slip the spatula under and fold over lol.
I have to use the dairy-free cheese (lactose intolerant), so perhaps it doesn’t bind it together as well? I do know I used to be a lot better about not ruining it during the flip lol
It’s like “Wisconsin Roulette” for me, and I definitely pick my battles because I do love cheese. Sometimes I can eat a whole plate of mozzarella sticks and be (relatively) fine, other times a sprinkle of Parmesan will double me over in pain. The dairy free cheese is only like 30 cents more than the regular, so I just stick with that to be safe.
I can relate…I went to cooking school and now I have no problem making food for like 6+ people at a time, but when I try to make portions for just myself it’s SO much harder. Every little adjustment makes a difference.
ETA: I mentioned cooking school just because nearly all our lessons / recipes there were for like 15+ people. Not quite the same as having been taught in a home kitchen.
It is incredibly hard to fold a 2 or 3 egg omlette in half in my experience. The fold ends up pushing even a small amount of filling out unless I get lucky.
It’s never satisfying to eat only two or three unless I am putting on a bagel or toast. That’s why I always eat six. Three or four slices of white cheddar or pepper jack, jalapenos, black pepper, a bit of milk, chopped onions, fresh baby spinach. Roll it up.
That basically describes 9 out of 10 times I try to make an omelette. I call the failed attempt “scrambled eggs with benefits” and they’re usually just as good as or better than the omelette would have been.
I find it hard to mess an omelette up after the first few you make in life. Of course I load mine with more cheese and usually make it with six eggs and veggies so it’s just like a big thick pancake. All I have to do is slip the spatula under and fold over lol.
I have to use the dairy-free cheese (lactose intolerant), so perhaps it doesn’t bind it together as well? I do know I used to be a lot better about not ruining it during the flip lol
I’m also lactose intolerant. It used to be bad but now I can tolerate it.
It’s like “Wisconsin Roulette” for me, and I definitely pick my battles because I do love cheese. Sometimes I can eat a whole plate of mozzarella sticks and be (relatively) fine, other times a sprinkle of Parmesan will double me over in pain. The dairy free cheese is only like 30 cents more than the regular, so I just stick with that to be safe.
If you eat enough of it you won’t be intolerant anymore https://youtu.be/h90rEkbx95w
I can relate…I went to cooking school and now I have no problem making food for like 6+ people at a time, but when I try to make portions for just myself it’s SO much harder. Every little adjustment makes a difference.
ETA: I mentioned cooking school just because nearly all our lessons / recipes there were for like 15+ people. Not quite the same as having been taught in a home kitchen.
It is incredibly hard to fold a 2 or 3 egg omlette in half in my experience. The fold ends up pushing even a small amount of filling out unless I get lucky.
I could see a much larger circle folding easier.
It’s never satisfying to eat only two or three unless I am putting on a bagel or toast. That’s why I always eat six. Three or four slices of white cheddar or pepper jack, jalapenos, black pepper, a bit of milk, chopped onions, fresh baby spinach. Roll it up.
Same here… I’ve screwed up trying to make an omelet so many times, I just gave up and started calling it “Dirty Scrambled Eggs.”