Its omelet time

It’s omelet time

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  1. 3 weeks ago
    Anonymous

    Little protein, needs salt and pepper, few can actually make a perfect one. Just eat a few cottonballs.

  2. 3 weeks ago
    Anonymous

    Looks good anon. I can't make a French omelet to save my life. I do make a mean country-style omelette though.

  3. 3 weeks ago
    Anonymous

    >some shitty fricking omlette cooked in some shitty fricking pan
    i prefer me some fried eggs in my new Finex© cast iron, with octagonal pour spouts and 303steel-tungsten alloy, preseasoned with 100% organic flaxseed oil and forged in portland oregon by masters of the art of casting iron skillets, but thanks tho!

    • 3 weeks ago
      Anonymous

      you should try frying them slowly in lots of butter on a non-stick pan
      make sure to gently break the yolks at the beginning

    • 3 weeks ago
      Anonymous

      What a gay pan that everyone dislikes looking at. You cook the yolks like a child as well. I know all your cooking is shit. Thanks for confirming that for me. 🙂

      No I'm not poor unlike you. My handmade copper pans were far more expensive than your shitty cast iron.

      • 3 weeks ago
        Anonymous

        You sound really mad lol.

        • 3 weeks ago
          Anonymous

          You're just an enormous homosexual.

          • 3 weeks ago
            Anonymous

            It's okay buddy. Go walk a lap. Let the anger out.

            • 3 weeks ago
              Anonymous

              Hey there autistic friend, if you are unable to differentiate emotions that's okay! We know autistics have great trouble with that! Now have a splendid day! 😀

              • 3 weeks ago
                Anonymous

                That's not bad you already sound less mad. Keep going.

    • 3 weeks ago
      Anonymous

      sound super gay. hope that's what you were going for.
      flaxseed is probably one of the worst cooking oils for seasoning by the by

    • 3 weeks ago
      Anonymous

      Pro-tip: use green onion, not chives. They taste better. And if you're going to use chives, throw out the ones that are all dried out and gross before cutting them up.

      Also, pre-melt your cheese in the microwave. The timing will never work out perfectly to melt the cheese at the same rate as your omelette cooks in your pan.

      Looks like your pan has zero seasoning on the bottom, bro. It's fricking silver. And for some reason, despite not yet being done, the eggs are covered in little burnt bits of food floating around in the butter--is that crud from last time you cooked eggs that you didn't clean out of your unseasoned pan?

      What a gay pan that everyone dislikes looking at. You cook the yolks like a child as well. I know all your cooking is shit. Thanks for confirming that for me. 🙂

      No I'm not poor unlike you. My handmade copper pans were far more expensive than your shitty cast iron.

      >My handmade copper pans were far more expensive than your shitty cast iron.
      Then you bought overpriced copper pans. You can get an 8-9 inch copper omelette pan with new hand wiped tin for less than the $200 that the Finex retails for.

      • 3 weeks ago
        Anonymous

        >Also, pre-melt your cheese in the microwave.
        Do what now? I put a few tablespoons of fresh-grated cheese in my omelettes and they always turn out melty and gooey and delicious. It may help that I let the omelette sit for a couple minutes while I clean up after myself.

        • 3 weeks ago
          Anonymous

          >Do what now?

          Did I fricking stutter?

          Pre.

          Melt.

          Your.

          Cheese.

          >I put a few tablespoons of fresh-grated cheese in my omelettes and they always turn out melty and gooey and delicious.
          Clearly this isn't true.

          >It may help that I let the omelette sit for a couple minutes while I clean up after myself.
          This wouldn't save the omelette you posted.

          • 3 weeks ago
            Anonymous

            Idiot.

            • 3 weeks ago
              Anonymous

              I know you are, but what am I?

          • 3 weeks ago
            Anonymous

            >advocating the use of a microwave
            >thinks xhe can cook
            Frick off, c**t. Sprinkle the cheese evenly, put under the grill for a couple of minutes

            • 3 weeks ago
              Anonymous

              >microwaves dun make yer cheese radioactive
              >thats how the govermment gets you!

              • 3 weeks ago
                Anonymous

                >not wrapping it in tinfoil
                >gets got by the goberment

          • 3 weeks ago
            Anonymous

            Seek therapy

      • 3 weeks ago
        Anonymous

        >The timing will never work out perfectly to melt the cheese at the same rate as your omelette cooks in your pan.
        I literally just made an omelette and the cheese melted perfectly... You just need to put it in fairly early.

        • 3 weeks ago
          Anonymous

          >I literally just made an omelette and the cheese melted perfectly...
          No photo. I can guess about how "perfect" it was, lmao.

    • 3 weeks ago
      Anonymous

      >People still falling for this ancient, dry, dusty bait image.
      8/10

  4. 3 weeks ago
    Anonymous

    I wish I could make a omelet that stable, mine always fall apart

  5. 3 weeks ago
    Anonymous

    I broke the npc. It can only squeal about how mad I am as a coping mechanism. This is what happens when someone creates their entire personality out of owning a hipster frying pan and then you tell them it's objectively shit. Lol!

    • 3 weeks ago
      Anonymous

      Buddy i'm not the owner of the magnificent Finex© cast iron pan. In fact i don't even own any cast iron.
      You sounded awfully mad is all.
      Repeat after me buddy: woosah!
      Let the anger flow and leave your human vessel.
      It's okay for some reason anon owning Finex© handmade in oregon cast iron pan really angers you but in the grand scheme of things it's insignificant.
      >Woooosah.

      • 3 weeks ago
        Anonymous

        nta but you're fricking moronic and a useless person. you have no ability to read posts and I suggest you go back to wherever using "u mad bro" is still considered acceptable behavior

  6. 3 weeks ago
    Anonymous

    Rate my Omelette please.

    There is a surprise inside

    • 3 weeks ago
      Anonymous
      • 3 weeks ago
        Anonymous

        It's warmed Pate and Cream Cheese.

        It was tasty but eggs always make my stomach a little queezy. I normally just eat 500g of raw mince beef for a meal.

        • 3 weeks ago
          Anonymous

          I would use foye gras myself, pate is quite vulgar.

      • 3 weeks ago
        Anonymous

        Too much filling for my tastes, but it looks very well cooked and shaped. Nice.

      • 3 weeks ago
        Anonymous

        I eat just about anything, and have very few hangups about food. I am NOT one of those picky eaters who cites "texture" as a reason to refuse food. However, in an egg-based dish, anything that resembles raw egg whites is very difficult for me to put in my mouth. I don't mind pure runny egg yolks, or melted cheese, but when it's all mixed up inside like that inside, the flavor needs to be strong as frick for me to get past the egg-white-gooeyness. Extra sharp cheddar cheese or any sort of spicy chili pepper flavor would be acceptable. This looks bland, though.

        • 3 weeks ago
          Anonymous

          >This looks bland
          Bruh it's full of pate and cream cheese. Strong as frick flavour cuts through the egg perfectly.

          • 3 weeks ago
            Anonymous

            >pate
            No idea what that is. Google says it's a "forcemeat," which adds further mystery. Do they at least remove the forceskin before processing it?
            >cream cheese
            Meh.

            • 3 weeks ago
              Anonymous

              >No idea what that is.
              Basically a paste made from liver and other things. How liver-y it tastes varies a lot. Masses of different recipes; the key classics are Brussels paté (smooth pork) and Ardennes paté (coarse pork).
              There's also terrines, which are closely related.

          • 3 weeks ago
            Anonymous

            Cream cheese is the cheat for someone that can’t cook

      • 2 weeks ago
        Anonymous

        That looks utterly disgusting

    • 3 weeks ago
      Anonymous

      You used a nonstick pan, didn't you?

    • 3 weeks ago
      Anonymous

      https://i.imgur.com/4CHdVH8.jpeg

      https://i.imgur.com/HMzHesQ.jpeg

      It's warmed Pate and Cream Cheese.

      It was tasty but eggs always make my stomach a little queezy. I normally just eat 500g of raw mince beef for a meal.

      OP this is what a proper omelette looks like.

  7. 3 weeks ago
    Anonymous

    Is this board really impressed by a french omlette?

    • 3 weeks ago
      Anonymous

      What's wrong with his face?
      >impressed
      You are the one who brings this up though.

    • 3 weeks ago
      Anonymous

      You didn't like my omelette?
      This is what I normally eat. Pretty tasty.

      • 3 weeks ago
        Anonymous

        I eat raw beef mince sandwiches from time to time and I just get the meat from the supermarket... However it's no more than ~200 grams (what's that, 0.55 lbs or something).
        I have learned that if it has metallic taste it's probably wise to not eat it.
        If you are eating raw beef mince every day
        >from where are you buying it
        >aren't you getting stomach issues?

        • 3 weeks ago
          Anonymous

          I'm just getting 20% fat from Tesco in the UK. Never had stomach issues but I did start from 250g on toast irregularly before moving to 500g a day with coleslaw or some veg side. Now I have 1kg a day probably 90% of the time. Sometime cook chicken or burgers etc.
          Mixed with salt, vinegar and a little warm water makes it a lot more tasty though.
          The quality is fine considering how cheap it is.

          • 3 weeks ago
            Anonymous

            I eat raw beef mince sandwiches from time to time and I just get the meat from the supermarket... However it's no more than ~200 grams (what's that, 0.55 lbs or something).
            I have learned that if it has metallic taste it's probably wise to not eat it.
            If you are eating raw beef mince every day
            >from where are you buying it
            >aren't you getting stomach issues?

            When will you stop trolling Culinaly?

            We get it, bro. You got offended at some point because someone told you you shouldn't cook hamburgers medium rare. We heard you the first hundred times that you raged about this.

            • 3 weeks ago
              Anonymous

              >We

            • 3 weeks ago
              Anonymous

              One day I'll convert you. Until then I made another Omelette

              • 3 weeks ago
                Anonymous

                Hope you don't get sick from all the salmonella before that day comes.

              • 3 weeks ago
                Anonymous

                frick you and your brown omelette moron

              • 3 weeks ago
                Anonymous

                Good lookong 'lette

          • 3 weeks ago
            Anonymous

            Thanks!

  8. 3 weeks ago
    Anonymous

    I never knew an omelet thread could be so vicious

  9. 3 weeks ago
    Anonymous

    nice 'ett

  10. 3 weeks ago
    Anonymous

    >I made sure that I didn't cook it all the way through because not cooking it all the way through is hard and demonstrating my ability to act as a human egg timer is more important than the food being edible
    French cuisine, amIrite?

  11. 3 weeks ago
    Anonymous

    >not making your omelette 50% cheese by weight

  12. 3 weeks ago
    Anonymous

    Homemade Boursin for your omelet:

    1 rectangle of cream cheese
    1 hockey puck of Mexican queso fresco
    minced garlic cloves
    finely chopped fresh chives

    optional -- finely grated hard cheese; olive oil; sour cream

    Mix well and stuff your omelet.

  13. 3 weeks ago
    Anonymous

    This thread inspired me to try my first attempt at an omelette.
    How'd I do?

    • 3 weeks ago
      Anonymous

      Looks pretty good, anon, good job! It's got some color on it which is nice, and you pulled off a good fold. What's inside?

      • 3 weeks ago
        Anonymous

        Spinach, cheese and ham..kept it simple

        • 3 weeks ago
          Anonymous

          Awesome. Well done!

  14. 3 weeks ago
    Anonymous

    Errbody be makin omelettes today.

  15. 3 weeks ago
    Anonymous

    i prefer sunny side up
    put that shit in a toasted croissant with fresh swiss cheese and seeded mustard and oh my fricking goddddd im making one tomorrow now. maybe two.

  16. 2 weeks ago
    Anonymous

    Best omelette was a corned beef hash omelette at Desis Taco Lounge in Oscoda Michigan, can't find anyplace locally that makes them.

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