On Dec 7, 10:58 pm, Michael Siemon > wrote:
> In article >, "cybercat" > wrote:
>
> ...
>
> > > OMIGOD I missed the griddle comment. Un****inbelievable !!
>
> > Because he has to get a spatula under it and fold it. He thinks that is how
> > it is done.
>
> It is not a crime to fold omelets with a spatula -- as one who has had
> low hand-eye coordination since childhood (stereotype: always chosen
> last for any ball game... :-)), I would be ill-advised to try to flip
> them -- far too much waste and clean-up afterwards!
>
> The problem with a griddle is that the eggs would spread too thin,
> and (whether or not the result was tasty) the consistency would just
> not be right.

As usual, the knee-jerk Sheldon bashers read something that is new to
them and unthinkingly deny it. Decades ago when I did my short-order
cook part-time job I made hundreds of omelets on a griddle. Pretty
much anything you can pan fry, pan broil, saute, or sweat in a pan
can be made on a griddle, in many cases better. As to eggs spreading
too thin, that's a function of how fresh the eggs are, how hot the
section of griddle you use is, and how quick your hands are--all in
all, not a problem to control. -aem