On Sat, 02 May 2009 17:07:16 GMT, blake murphy
> wrote:

>On Fri, 01 May 2009 12:57:47 -0500, Omelet wrote:
>
>> In article >,
>> blake murphy > wrote:
>>
>>> On Thu, 30 Apr 2009 15:10:06 -0500, Omelet wrote:
>>>
>>>> In article >,
>>>> blake murphy > wrote:
>>>>
>>>>>> I still cannot easily fold an Omelet over, but I'm good to go with most
>>>>>> other stuff. There seems to be a real art to that.
>>>>>
>>>>> lotsa butter.
>>>>>
>>>>> your pal,
>>>>> blake
>>>>
>>>> Heh! It's a matter of technique, not sticking.
>>>> The eggs tend to tear.
>>>>
>>>> I used to have a pan that was hinged in the middle for just that
>>>> purpose, but the non-stick coating wore off and I've not seen another
>>>> one on the cheap.
>>>
>>> my folks used to have one of those, but i can't recall seeing them ever use
>>> it.
>>>
>>> your pal,
>>> blake
>>
>> I used it frequently. I was sad to have to toss it but it was aluminum
>> under the non-stick coating, plus the flaking coating was peeling off
>> into the food.
>>
>> That was not acceptable. <sigh>
>>
>> I just need to learn to do it right!
>
>they're still out there. goggle [hinged omelet pan] and you'll get many
>returns like this:
>
><http://www.alwaysbrilliant.com/aa/aspx-products/1-791/2-55509/SC-Froogle/kw-20978/bb/EZ-Flip-Omelet-Pan.htm>
>
>...but, yeah, keep at it a little and you'll eventually get it right. you
>can just call it 'scrambled eggs with whatever' until then.
>
Ugh! One bad idea compounded. The only *good* omelet is a rolled
omelet. If you can't roll it, the egg part is too thick - same with
folding.

--
I love cooking with wine.
Sometimes I even put it in the food.