Omelette question

Gary said:

When I add olive oil to the pan, the oil doesn't spread out along the bottom...it puddles. So I
add the beaten eggs and only part of the eggs are protected from sticking by the olive oil
(butter, for some reason, spreads out and covers the whole bottom..not olive oil). Then the
inevitable happens: the omelette sticks where it wasn't protected by the olive oil. Even though
the pan is allegedly non-stick, the omelette sticks.

Any suggestions? (And thanks in advance).

Er, swirl the pan around until the oil evenly coats?

Jill

Gary said:

I've recently started the South Beach diet, and purchased a new omelette pan for making two-egg
omelettes. A problem is being caused by the non-stick properties of the pan, and I'm cooking with
olive oil rather than butter.

Quoted message said:

When I add olive oil to the pan, the oil doesn't spread out along the bottom...it puddles. So I
add the beaten eggs and only part of the eggs are protected from sticking by the olive oil
(butter, for some reason, spreads out and covers the whole bottom..not olive oil). Then the
inevitable happens: the omelette sticks where it wasn't protected by the olive oil. Even though
the pan is allegedly non-stick, the omelette sticks.

Quoted message said:

Any suggestions? (And thanks in advance).

Spread the oil around the pan with a spatula. That's what I do.

I cannot comment upon your pan but I use a 6-8" cast iron frying pans. Get the pan nice and not. Put
a little olive oil in the pan. With the pan being hot it should spread, but if it doesn't, spread it
with a paper towel or just tip the pan until the oil runs all over the total area. Your choice of
style. The key to non-stick eggs it certainly enough oil of choice but even more important is a high
enough temperature to sear the eggs as the hit the pan. If it doesn't sizzle it will likely stick.
You can drop the heat to cook the insides of the omelette and even cover the frying pan to assist in
the process but initial medium to medium-high heat is critical.

Gary said:

I've recently started the South Beach diet, and purchased a new omelette pan for making two-egg
omelettes. A problem is being caused by the non-stick properties of the pan, and I'm cooking with
olive oil rather than butter.

When I add olive oil to the pan, the oil doesn't spread out along the bottom...it puddles. So I
add the beaten eggs and only part of the eggs are protected from sticking by the olive oil
(butter, for some reason, spreads out and covers the whole bottom..not olive oil). Then the
inevitable happens: the omelette sticks where it wasn't protected by the olive oil. Even though
the pan is allegedly non-stick, the omelette sticks.

Any suggestions? (And thanks in advance).

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Gary said:

When I add olive oil to the pan, the oil doesn't spread out along the bottom...it puddles. So I
add the beaten eggs and only part of the eggs are protected from sticking by the olive oil
(butter, for some reason, spreads out and covers the whole bottom..not olive oil). Then the
inevitable happens: the omelette sticks where it wasn't protected by the olive oil. Even though
the pan is allegedly non-stick, the omelette sticks.

Any suggestions? (And thanks in advance).

Er, swirl the pan around until the oil evenly coats?

Jill

I keep a kitchen brush to spread the olive oil around.

Janet

"Janet" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Quoted message said:

Quoted message said:

Any suggestions? (And thanks in advance).

Er, swirl the pan around until the oil evenly coats?

Jill

I keep a kitchen brush to spread the olive oil around.

Or just a paper towel.

--

"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003

Gary <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

I've recently started the South Beach diet, and purchased a new omelette pan for making two-egg
omelettes. A problem is being caused by the non-stick properties of the pan, and I'm cooking with
olive oil rather than butter.

Use a paper towel to spread the oil around in the pan before you add the eggs, or buy Olive Oil
Cooking spray for an even coat. It ain't rocket science!

(Carmen Dioxide) said:

Use a paper towel to spread the oil around in the pan.

Seems to me most of the oil is absorbed by the paper... so it's a waste of oil, and the towel. What
is so difficult about swirling oil in a pan... of course those who actually know how to cook don't
need any stinkin' non-stick cookware.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

In article said:

Any suggestions? (And thanks in advance).

You might try one of those oil mister thingies, too. There are two kinds--one that has a pump like a
Windex bottle (doesn't work too good in my experience) and one that you pump up with air (works
better). I take it that with this diet butter is Evil but olive oil is Good, right? Because the best
solution I can think of is to just use the butter--it adds a lot to the taste of the eggs. If it
won't fly, then nevermind....

Mike Beede

"Gary" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I've recently started the South Beach diet, and purchased a new omelette pan for making two-egg
omelettes. A problem is being caused by the non-stick properties of the pan, and I'm cooking with
olive oil rather than butter.

When I add olive oil to the pan, the oil doesn't spread out along the bottom...it puddles. So I
add the beaten eggs and only part of the eggs are protected from sticking by the olive oil
(butter, for some reason, spreads out and covers the whole bottom..not olive oil). Then the
inevitable happens: the omelette sticks where it wasn't protected by the olive oil. Even though
the pan is allegedly non-stick, the omelette sticks.

Any suggestions? (And thanks in advance).

The obvious one is to get a better pan. Otherwise, try pouring the eggs into the center of the
puddle of oil so the eggs push the oil out ahead of them to coat the entire bottom.

--
Peter Aitken

Remove the [censored] from my email address before using.

Gary said:

I've recently started the South Beach diet, and purchased a new omelette pan for making two-egg
omelettes. A problem is being caused by the non-stick properties of the pan, and I'm cooking with
olive oil rather than butter.

When I add olive oil to the pan, the oil doesn't spread out along the bottom...it puddles. So I
add the beaten eggs and only part of the eggs are protected from sticking by the olive oil
(butter, for some reason, spreads out and covers the whole bottom..not olive oil). Then the
inevitable happens: the omelette sticks where it wasn't protected by the olive oil. Even though
the pan is allegedly non-stick, the omelette sticks.

Try one of the spray oils. They even have olive oil sprays. It's probably not the best olive oil in
the world but you're just using a bit to stop the sticking.

In article <[email hidden]>, [email hidden] says...

Quoted message said:

I've recently started the South Beach diet, and purchased a new omelette pan for making two-egg
omelettes. A problem is being caused by the non-stick properties of the pan, and I'm cooking with
olive oil rather than butter.

When I add olive oil to the pan, the oil doesn't spread out along the bottom...it puddles. So I add
the beaten eggs and only part of the eggs are protected from sticking by the olive oil (butter, for
some reason, spreads out and covers the whole bottom..not olive oil). Then the inevitable happens:
the omelette sticks where it wasn't protected by the olive oil. Even though the pan is allegedly
non-stick, the omelette sticks.

Any suggestions? (And thanks in advance).

Try using a pastry brush to cover the pan with the oil. Or use an olive- oil "mister" to get a fine,
even coverage.

But for eggs, I think you really need a non-stick pan. Unless you're using enough oil to really
cover the pan (which you don't want to do if you're dieting, obviously) you're going to have the
eggs sticking to the pan.

--
Donna A pessimist believes all women are bad. An optimist hopes they are.

To reply, remove the SPAM BLOCK

In article <[email hidden]>,

Gary said:

I've recently started the South Beach diet, and purchased a new omelette pan for making two-egg
omelettes. A problem is being caused by the non-stick properties of the pan, and I'm cooking with
olive oil rather than butter.

When I add olive oil to the pan, the oil doesn't spread out along the bottom...it puddles. So I
add the beaten eggs and only part of the eggs are protected from sticking by the olive oil
(butter, for some reason, spreads out and covers the whole bottom..not olive oil). Then the
inevitable happens: the omelette sticks where it wasn't protected by the olive oil. Even though
the pan is allegedly non-stick, the omelette sticks.

Any suggestions? (And thanks in advance).

Pick up the pan and roll it around a bit to finish coating the pan. Alternative is to add just a
smigin of butter to the olive oil to get better coating.

Me, I just wipe the pan with an olive oil coated paper towel to get even coverage.

I also use cast iron. ;-)

K.

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When I add olive oil to the pan, the oil doesn't spread out along the bottom...it puddles. So I add
the beaten eggs and only part of the eggs are protected from sticking by the olive oil
---------------------
Er, swirl the pan around until the oil evenly coats?

Quoted message said:

Quoted message said:

Jill

---------------------------------
The problem is, the olive oil puddles, as he says, and doesn't stay put when you spread or swirl it--
at least this is true in a non-stick pan.

In article <[email hidden]>,

(PENMART01) said:

(Carmen Dioxide) said:

Use a paper towel to spread the oil around in the pan.

Seems to me most of the oil is absorbed by the paper... so it's a waste of oil, and the towel.
What is so difficult about swirling oil in a pan... of course those who actually know how to cook
don't need any stinkin' non-stick cookware.

Sheldon

That was cruel... but accurate. ;-)

K.

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Gary said:

I've recently started the South Beach diet, and purchased a new omelette pan for making two-egg
omelettes. A problem is being caused by the non-stick properties of the pan, and I'm cooking with
olive oil rather than butter.

When I add olive oil to the pan, the oil doesn't spread out along the bottom...it puddles. So I add
the beaten eggs and only part of the eggs are protected from sticking by the olive oil (butter, for
some reason, spreads out and covers the whole bottom..not olive oil). Then the inevitable happens:
the omelette sticks where it wasn't protected by the olive oil. Even though the pan is allegedly
non-stick, the omelette sticks.

Any suggestions? (And thanks in advance).

Howdy,

I would suggest that the pan is not nearly hot enough. Non-stick, or not, if the pan is sufficiently
hot before you put in the oil the omelet will not stick. In fact, with proper temperature, you don't
need the oil at all. Heat the pan until a droplet of water will "dance" on it...

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Nancree said:

When I add olive oil to the pan, the oil doesn't spread out along the bottom...it puddles. So I
add the beaten eggs and only part of the eggs are protected from sticking by the olive oil
---------------------
Er, swirl the pan around until the oil evenly coats?

Quoted message said:

Quoted message said:

Jill

---------------------------------
The problem is, the olive oil puddles, as he says, and doesn't stay put when you spread or swirl
it--at least this is true in a non-stick pan.

So don't use a non-stick pan 🙂 I don't seem to have this problem when I want to prepare an omelet.

Jill

In article <[email hidden]>,

jmcquown said:

Nancree said:

When I add olive oil to the pan, the oil doesn't spread out along the bottom...it puddles. So I
add the beaten eggs and only part of the eggs are protected from sticking by the olive oil
---------------------
Er, swirl the pan around until the oil evenly coats?

Quoted message said:

>
> Jill

---------------------------------
The problem is, the olive oil puddles, as he says, and doesn't stay put when you spread or swirl
it--at least this is true in a non-stick pan.

So don't use a non-stick pan 🙂 I don't seem to have this problem when I want to prepare
an omelet.

Jill

My question is, if you are using a "non-stick" pan, why do you have to use any oil at all???

Many moons ago, before I started using only cast iron again, I experimented with non-stick pans and
found that the silicon coated ones were best.

But even with the best of care and only using nylon rather than metal utensils on them, I had to
replace them about once every 6 months as food would start to stick. That got expensive.

When they were new tho', they were great and I never had to use any oil at all. Not even for eggs.

K.

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Quoted message said:

Quoted message said:

Gary said:

When I add olive oil to the pan, the oil doesn't spread out along the bottom...it puddles. So I
add the beaten eggs and only part of the eggs are protected from sticking by the olive oil
(butter, for some reason, spreads out and covers the whole bottom..not olive oil). Then the
inevitable happens: the omelette sticks where it wasn't protected by the olive oil. Even though
the pan is allegedly non-stick, the omelette sticks.

Any suggestions? (And thanks in advance).

TEFLON PAN !

They provide that margin of forgiveness for those of us who are fry-pan challenged. ;o)

<rj

In article <[email hidden]>,

RJ said:

Quoted message said:

Quoted message said:

Gary wrote:
> When I add olive oil to the pan, the oil doesn't spread out along the bottom...it puddles. So
> I add the beaten eggs and only part of the eggs are protected from sticking by the olive oil
> (butter, for some reason, spreads out and covers the whole bottom..not olive oil). Then the
> inevitable happens: the omelette sticks where it wasn't protected by the olive oil. Even
> though the pan is allegedly non-stick, the omelette sticks.
>
> Any suggestions? (And thanks in advance).

TEFLON PAN !

They provide that margin of forgiveness for those of us who are fry-pan challenged. ;o)

<rj>

And they will kill every pet bird in the house... Makes me wonder what it does to _our_ lungs.

mindfully.orgCanary Teflon ToxicosisAug03.htmOpen ↗

K.

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