Notes On Attention Paid

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06 The Classic French Omelette Learning Curve:

… i make classic French omelettes on an almost daily basis in an attempt to develop my skill to the near perfect level… i have been doing this since last October and am getting pretty good at it…

… i complicated my quest by refusing to use a non-stick skillet, which are generally bad for the environment…

… after a great deal of research and trial and error, I bought an Iwachu large iron omelette pan… it was factory seasoned and largely non-stick out of the box, though instructions recommended the application of an appropriate food oil before first use, which i did…

… frequently, my omelettes have been sticking in the middle of the pan which is not a big problem, but i was trying to figure out why…

… making omelettes in a cast iron pan is a matter of a well seasoned pan and knowing how hot to get the pan before adding butter then eggs… i have it down to the point that i time the heating up of the pan… 3.5 minutes at medium heat on the large burner has been the routine…

… it occurred to me that the pan might not be getting hot enough in the middle of the pan, so i increased the preheat time to 4 minutes…

… no sticking this morning…

… i will repeat for the next several days to make sure that was the problem…

… a photograph of this morning’s omelette…

📷 🍽