How to Make a Perfect Omelet

Byamazingfoodstv


Test cook Lan Lam and host Julia Collin Davison make Omelets with Cheddar and Chives. Tasting expert Jack Bishop challenges Julia and Bridget Lancaster to a head-to-head tasting of bottled cold brew. Test cook Erin McMurrer makes Bridget Breakfast Sausage Patties.

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28 Comments

  4. Jack Bishop is like the Mr. Rodgers of cooking shows! Always great.

    On the other hand, why does Erin weigh the pork for salt content but not the spice content? Because this is a fresh sausage you don't need to worry about salt content for preservation, just for taste. It is also more effective to add the salt to the mixture when you grind, or after you grind and let it rest. It will penetrate quicker. Also, you already have your KitchenAid out. Why not just mix with the paddle attachment to achieve your primary bind?

  13. Why would anyone want to buy premade cold brew coffee when its the easiest thing to make yourself, coffee plus water, done. Use your favorite coffee and make it as strong or weak as you like. I make a 2 quart pitcher every week…so much better than brewed coffee.

  21. While the technique is great I am surprised and disappointed using Teflon as the reference for nonstick with so many toxic issues and research. This is especially true with the inert ceramic and other non-toxic surfaces available. I have always admired the integrity of the channel until now.

  23. Nice omelette! Something I do to any omelette, plain or one with lots of filling, is add some ground rosemary to the egg. Try it, it's amazing. Also, y'all should do a taste test of an egg fried in a stainless and cast iron skillet verses fired in a nonstick skillet. I threw away all of my nonstick skillets and plastic utensils years ago. Nasty tasting stuff. Occasionally season stainless or cast iron by getting it very hot, pour in a little oil, add a about a 1/4 cup of course salt and grind it into the pan. Wipe out the pan and eggs will glide over the surface. You have to season stainless more often than the cast iron.

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