Yeah, all about temp and patience. I love omelets but cant stand it when the eggs start to brown – that smell of burned eggs makes me want to wretch. But if done properly with a lower temp and some time, it’s the best thing ever!
Yeah, all about temp and patience. I love omelets but cant stand it when the eggs start to brown – that smell of burned eggs makes me want to wretch. But if done properly with a lower temp and some time, it’s the best thing ever!
100% agreed on that. I think it kind of smells like wet dog. I go with frittatas if I’m not doing a soft scramble or over easy. I load up the cast iron skillet with meat and veggies then pour in 6 beaten eggs. Stir them over low heat until it resembles cottage cheese, then under the broiler on the low setting for a couple minutes, then another minute with some cheese on top. No flipping necessary.
I go low temp too…
my wife even has one of them omelet maker thingys….still brand new!!!!!! 
I like to put those small cans of Hatch chili peppers in our scrambled eggs with various other things. This morning I used a roasted Annehiem from my garden and it was similar but BETTER. I am roasting and freezing them in single serve portions for future use.
my wife even has one of them omelet maker thingys….still brand new!!!!!
Is its name Glenn57?
<div class=”d4p-bbt-quote-title”>glenn57 wrote:</div>
my wife even has one of them omelet maker thingys….still brand new!!!!!Is its name Glenn57?
Yeah, all about temp and patience. I love omelets but cant stand it when the eggs start to brown – that smell of burned eggs makes me want to wretch. But if done properly with a lower temp and some time, it’s the best thing ever!
Big difference between browned and burnt. Tell whoever is cooking your eggs to lay off the heat.
I can’t stand liquid chicken but I can cook my scrambled eggs or a frittata “just” to the browning point and there isn’t any smell other than good. Turn the heat down.
Leftover prime rib, onions, cheese, sriracha and 2 dippin eggs over a fried leftover baked potato.
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nummy………but i shouldnt look at food porn before i eat!!!!!
That looks awesome BW!!
that looks awesome!!!
I had a bowl of honey nut cheerios, I was going to post a picture but I didn’t want to make you gentleman jealous
Yeah, all about temp and patience. I love omelets but cant stand it when the eggs start to brown – that smell of burned eggs makes me want to wretch. But if done properly with a lower temp and some time, it’s the best thing ever!
Actually, I love that smell and like my eggs a bit burnt but yolks runny.
I don’t mind the brown when cooking eggs over easy but when it comes to cooking my omelet it cannot have any brown. My omelet also will not ever be fluffy but flat as it can get and thin as the eggs will allow.
I don’t mind the brown when cooking eggs over easy but when it comes to cooking my omelet it cannot have any brown. My omelet also will not ever be fluffy but flat as it can get and thin as the eggs will allow.
I concur
Fried eggs, left over taco meat from last night, shredded cheese and some home made super spicy salsa.
Not often do I eat breakfast but I love when I do
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Mexican meat and eggs are TREMENDOUSLY underrated. The world needs more of this. Looks AWESOME!
Mexican meat and eggs are TREMENDOUSLY underrated. The world needs more of this. Looks AWESOME!
Oh yeah it’s one of my favorites when we have left over taco meat. Also just as good is this with left over chicken taco meat.
Banana pecan pancakes and bacon today. Easy prep and cleanup on the Blackstone.
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Nice I don’t experiment with stuff in my pancakes often but that sounds good. After talking with coworkers I found out I was the only one that made my batter from scratch rather than using a mix. Do you guys make them from a box?
Do you guys make them from a box?
I’ve done both but use a box now. Krusteaz from Costco is what these were, I prefer Sturdiwheat out of Red Wing but those are like whole grain denser pancakes than the traditional buttermilk style. And my kids like these better.
I make them from scratch since we don’t eat them too often and the box stuff expires. The recipe I use is pretty simple and we always have the ingredients on hand so it’s quite handy! 
The recipe I use is pretty simple and we always have the ingredients on hand so it’s quite handy!
Same here Sharon, no judgement just curious after finding out I was the oddball in the group that I was talking to.
I make them from scratch since we don’t eat them too often and the box stuff expires. The recipe I use is pretty simple and we always have the ingredients on hand so it’s quite handy!
Does flour expire? C’mon Sharon, expiration dates are really just suggestions. 
i agree bigwerm!!!! theres alot of what i would call discretion in those dates…there’s
use by’
sell by and
expiration dates.
i’ve worked part time at the local grocery store here in town for 4 years stocking shelves.
they always have a few carts of those types of things……at bargain prices…….and they empty pretty fast.
The one box mix that I do really enjoy is the Lunds Swedish Pancakes mix. Much more like a crepe but dang are they good. More of a nostalgia food for me as grandma used to make these when I or group of the grandkids stayed the night.
I might have to give that box a try. My mom used to make what we called runny pancakes and they were awesome. I will have to dig up her recipe but might go the box route for this one. Thanks for posting it sir.
We have had good luck for pancakes with the Kodiak mix. My 5 year old daughter can make a mean pancake 100% on her own on the griddle with the mix. You just have to be willing to eat 1/4lb of chocolate chips in only a couple pancakes if she gets a little wild……..not to mention cleaning up the mess after 
Krusteaz
X1000
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