… especially when it comes to flipping omelets. And when I say flipping, I mean the entire omelet. As in, get a little bit of air. I am a person that likes to do things the “right” way, so, after watching a chef flip an omelet at a recent trip to a hotel, I was determined to duplicate the feat upon my return home. Never mind that the gentleman had most likely spent years learning the art. I was bound to get it right…that night.
So I learned, the hard way:
- Non-stick is NOT evil;
- Butter is not evil (but olive oil might be);
- You must brown your ingredients first;
- Think frisbee when you click your wrist;
- Keep your spatula close;
- Give. Yourself. Time!
You can do it!