3 ms·

Omelets are actually hard for a non experienced cook since it is SOOOO easy to overcook eggs and omelets specifically require a bit of intuition (at least for m

Omelets are actually hard for a non experienced cook since it is SOOOO easy to overcook eggs and omelets specifically require a bit of intuition (at least for me).

idlewords 12y ago
Yeah! I meant that it's a great thing to practice on because the difference between a good omelette and a bad one is so vast, starting with the same exact ingredients. And eggs are cheap to practice on. Most of cooking is about mastering a few fundamental skills and developing a feel for how food reacts to heat. Better to ruin your first dozen omelettes (and similar simple dishes) and build up your base of experience than try to autotune your way through these elaborate dinners.
- UrMomReadsHN 12y ago
  Great point! Didn't think of it from that angle!! However - I don't think these services are trying to teach you how to cook any more than boxed mac and cheese is. They are for the "I want to have a home cooked meal but I don't want to make it." types. Speaking of eggs, I didn't know what I was doing wrong with them for a long time, they weren't bad by any means, just everyone else did them better. Then I was having a conversation with my mom about how she makes better eggs than me. She told me "eggs are done before they are done." Now I cook eggs like a champ.
  - idlewords 12y ago
    I completely agree with you. But I think a number of the recipes (at least the ones I tried) actually had tricky bits that required a little experience. I can see how it would frustrate people who were complete beginners. My own egg epiphany was "cook them on the lowest heat you can, until you think the waiting will make you insane." But you also make an excellent point—ask your mom (or some other person in your life who cooks well)!
tptacek 12y ago
The big problem I had with omelets was egg-to-pan ratio; all the timing problems I had went away when I bought a small nonstick pan just for eggs. Three beaten eggs to one pan, fold when the edges look dry, reasonably bulletproof. Using my original (larger) pan, the eggs cooked through so quickly that I had a very narrow window to hit. I think the most important bit of advice on this thread though is: plan to throw a couple away. Eggs are very cheap. An easy way to get hung up cooking is to assume you only get one shot.
- UrMomReadsHN 12y ago
  That's exactly what I meant by intuition! Once you've done successful omelets you just know the proper egg/pan ratio that works for you without even consciously thinking about it.
jimmaswell 12y ago
I've made a few cheese omelets of my own and they were great. I have no cooking experience and almost never cook beyond overeasy eggs or grilled cheese.
taude 12y ago
When cooking omelettes, I usually add a little water to the pan and steam the eggs after flipping and adding the veggies and cheese. The water would then moisten the eggs, making it hard to over-cook them.

Omelets are actually hard for a non experienced cook since it is SOOOO easy to overcook eggs and omelets specifically require a bit of intuition (at least for me).

idlewords 12y ago

Yeah! I meant that it's a great thing to practice on because the difference between a good omelette and a bad one is so vast, starting with the same exact ingredients. And eggs are cheap to practice on. Most of cooking is about mastering a few fundamental skills and developing a feel for how food reacts to heat. Better to ruin your first dozen omelettes (and similar simple dishes) and build up your base of experience than try to autotune your way through these elaborate dinners.

UrMomReadsHN 12y ago
Great point! Didn't think of it from that angle!! However - I don't think these services are trying to teach you how to cook any more than boxed mac and cheese is. They are for the "I want to have a home cooked meal but I don't want to make it." types. Speaking of eggs, I didn't know what I was doing wrong with them for a long time, they weren't bad by any means, just everyone else did them better. Then I was having a conversation with my mom about how she makes better eggs than me. She told me "eggs are done before they are done." Now I cook eggs like a champ.
- idlewords 12y ago
  I completely agree with you. But I think a number of the recipes (at least the ones I tried) actually had tricky bits that required a little experience. I can see how it would frustrate people who were complete beginners. My own egg epiphany was "cook them on the lowest heat you can, until you think the waiting will make you insane." But you also make an excellent point—ask your mom (or some other person in your life who cooks well)!

tptacek 12y ago

The big problem I had with omelets was egg-to-pan ratio; all the timing problems I had went away when I bought a small nonstick pan just for eggs. Three beaten eggs to one pan, fold when the edges look dry, reasonably bulletproof. Using my original (larger) pan, the eggs cooked through so quickly that I had a very narrow window to hit. I think the most important bit of advice on this thread though is: plan to throw a couple away. Eggs are very cheap. An easy way to get hung up cooking is to assume you only get one shot.

UrMomReadsHN 12y ago
That's exactly what I meant by intuition! Once you've done successful omelets you just know the proper egg/pan ratio that works for you without even consciously thinking about it.

jimmaswell 12y ago

I've made a few cheese omelets of my own and they were great. I have no cooking experience and almost never cook beyond overeasy eggs or grilled cheese.

taude 12y ago

When cooking omelettes, I usually add a little water to the pan and steam the eggs after flipping and adding the veggies and cheese. The water would then moisten the eggs, making it hard to over-cook them.