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The omelet station at a wedding buffet taught me a hard lesson
I was working a brunch shift last Saturday and a customer ordered a mushroom and swiss omelet. I did my usual thing, fast and sloppy, just slapping it together. But this woman was a former chef at some fancy hotel and she watched me like a hawk. She pointed out I was overfilling the eggs so they'd break on the flip, and offered to show me her trick: use a smaller pan and less filling, then fold gently. Has anyone else had a random stranger just call them out on their technique?
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grant7281mo ago
Man, that's rough but honestly kind of cool that she took the time to share her trick instead of just judging you silently. Most people would have just complained or said nothing, but she actually helped you out with real technique. Bet your omelets have been way better since then.
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the_joel1mo ago
Low heat and patience. Let the pan warm up before the butter goes in, and resist the urge to crank it. That's the difference between a rubbery mess and something that actually tastes like a real omelet.
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