Hard boiled eggs

[milefile]

Should they be cooked slowly on med/low heat? Mine seem to get browned a little. And are you supposed to flip them?

 

[boombexus]

Yeah, use medium to medium high heat. You don't want to cook it on lower heat because it will be in contact with heat longer, (obviously. ) hence makeing the protiens coagulate even further and making a tough omelette.

You don't have to flip them if you use the method that I described above. Where you lift up an edge of the omelette and let the uncooked egg flow into the bottom of the pan.

Maybe I can post a demonstration pic.

 

[GilesGuthrie]

I read all your post Boom!!

If we're talking omelettes, you have to take a leaf out of the Spanish book. This will serve two people as a whole meal, or four with salad as a lunch, and you'll need a deep-sided pan about 6" diameter that you can put in the oven...

Rough quantities:
6 eggs
0.5 cups milk
4 oz cubed bacon
1 small onion, finely chopped
1 oz broccoli
1 small potato, diced
1 oz butter
1 tsp Sunflower Oil
4 oz grated cheese (any hard cheese will do, but fresh parmesan is excellent)

Pre-heat your oven to about 180 deg C

Fry the bacon until it's becoming crispy, then add the chopped onions, and the diced potato. Continue to fry on a low-ish heat, commencing the cooking of the potatoes in a sauté style.

Now beat the eggs and mix in the milk. Season well, but remember that there's salt in the bacon, so go easy on the salt.

If you're doing this in the one pan (and why not, saves on the washing up!), then remove your bacon/onion/potato mix to a bowl.

Melt the butter in the pan, and make sure that the butter evenly coats the surface. Now add the eggs/milk mixture, and cook on a medium heat. As you feel a solidity to the base of the omelette, add the earlier fried material and the broccoli, spreading evenly through the mixture. Allow to cook on the hob until you have about 0.5" of cooked egg around the side of the pan. Now shove the pan into the oven and bake for around 15-20 minutes, or until the centre is cooked through.

Remove from the oven when cooked, slice as with a flan, and serve with salad and crusty bread.

This is variously called a Spanish Omelette or Fritatta.

 

[Vasco]

If we're talking omelettes, you have to take a leaf out of the Spanish book. This will serve two people as a whole meal, or four with salad as a lunch, and you'll need a deep-sided pan about 6" diameter that you can put in the oven...

Rough quantities:
6 eggs
0.5 cups milk
4 oz cubed bacon
1 small onion, finely chopped
1 oz broccoli
1 small potato, diced
1 oz butter
1 tsp Sunflower Oil
4 oz grated cheese (any hard cheese will do, but fresh parmesan is excellent)

Strange, the ingredients look the same as the ones my parents have...wouldn't be suprised if it's from the same recipe because they both have a very "close but not quite pure Spanish" background. The omelette smells really nice though, and doesn't taste too bad either.

 

[Jugend]

Well eventually welcome to sweden then Milefile! I don't know much about that region except that they have the worst Swedish dialect of all..

Talked to granny today and here is it:

0.1 L milk (3%fat) to every egg. Salt and white pepper.

Whip it gently, just enough to mix the milk and eggs properly.

175 deg C in the oven til' it's firm. 4-6 eggs takes 45-60 mins.

When I made this i topped it afterwards with fresh butterfried chanterells (or any other (eatable ) mushroom) mixed with cookable creme fraiche and milk.

Tastes wonderful.

Oh, and boom mabye it's a hidden talent of mine??

That Frittata looks good, I'll try it sometime Giles.