Gonna get both of these!

I actually tried the Microwave Omelet maker while visiting one of my son and his family. It worked but the Omelet had a rubber feel to it.
 
joec said:
I actually tried the Microwave Omelet maker while visiting one of my son and his family. It worked but the Omelet had a rubber feel to it.
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The pan is semi circular. Perhaps you could use the rubber as half a spare tire. Just a thought. :yum:
 
I've never had much luck cooking with a microwave except steamed vegetables, defrosting, warming broths and boiling water. Oh and of course popcorn works fine.
 
Like I said I've had problem using a microwave for real cooking like eggs and bacon. They eggs came our rubbery for me and the bacon never mind but I will pass on it in the future. Now the first pan looked good and works on your stove from what I gather. I make pouched eggs the old fashion way in water with a bit of vinegar in it. I do have some sleeves I can put into a pan to keep the eggs separated but to be honest I've used them a couple of times. Omelets are just tough to get perfect sometimes. Sometimes I can make a bunch without problem and other times I can't either way though they taste the same.
 
I had the eggs thing for the microwave. Holds 4 eggs in 4 plastic cups. You were supposed to be able to do all kinds of things with it.
The only thing that worked was the yolk separator, LOL!
 
IMHO, microwave cooking is like making love to a blow-up doll. It can be done, but there is much lacking.

Alton Brown did a segment recently on making omelets that made me want to crawl into the TV to get a bite. Nothing like I ever did before, but it's the way I do it now.
 
I have a small one that I use to make popcorn, boil water, heat broths, heat a danish with the only real cooking being either steaming of small amounts of vegetables when in a hurry or a really quick baked potato though I still prefer both done in conventional methods. I also use it to reheat left overs but other than that I no longer even attempt to cook with it.
 
The only thing I have right now for nuking anything is a cover to avoid messes when heating things- when they tend to splatter around.
My microwave is used for just that.. frozen dinners, or reheating.

I didn't purchase the egg omelet thingy per JoeC's advice.
 
Yes if you don't like bouncy eggs then stay away for it. It really was like chewing on a tire.
 
Griswold/WagnerWare made a 9" "chef's skillet," a sweet little iron pan with a long handle and gently curved sides, rather than the standard, sharply sloping sides (say that three times). It was made for eggs...great for flipping 'em, and perfect for omelettes. I picked up two of them second-hand, for under ten bucks a pop. Far better and far cheaper than a microwave and a plastic pan. My friend, Bruce, used to a line cook at the Santa Barbara Yacht Club, and he showed me how to finish omelettes under the broiler...I can't imagine a better way.
 
Sass Muffin said:
http://cgi.ebay.com/Multi-Purpose-O...7QQcmdZViewItemQQssPageNameZRSS:B:SRCH:US:102

http://cgi.ebay.com/MICROWAVE-OMELE...9QQcmdZViewItemQQssPageNameZRSS:B:SRCH:US:102
Click to expand...

Hey Sass, the two fold method is alot easier than trying to fold completely in half. I have one 12" non stick pan I use for omelettes, I found 3 eggs with about 1/4 cup cream or milk covers the pan the best. You have to test your pans to see what amount works best for you. Once you have that formula it's a piece of cake.
I precook all the ingredients and place them in the middle while the eggs are cooking. Keep on med to med-low heat. Shake the pan a bit to loosen the omelette from it, once free you can reach in and fold one side over. Slide the folded side to the edge of the pan for support and fold the opposite side. The tricky part is sliding it out of the pan in one motion.

Omelette002.jpg
 
I generally fold in half but other than that I do it pretty much the same one butter in the pan not milk or cream. My scan pans are pretty slick even with nothing in them.
 
High Cheese said:
Hey Sass, the two fold method is alot easier than trying to fold completely i ...
Click to expand...
Now that is a good trick. I don't attempt omelets because of the difficulty & never thought of that. Now I'll just start out w/ DW because she's the omelet queen of our house.:wub:
 
About folding...after a quick trip to the broiler to finish, I fold the omelette as I plate...slide it out onto the plate and fold on the plate, using the edge of the pan.
 
High Cheese said:
Hey Sass, the two fold method is alot easier than trying to fold completely in half. I have one 12" non stick pan I use for omelettes, I found 3 eggs with about 1/4 cup cream or milk covers the pan the best. You have to test your pans to see what amount works best for you. Once you have that formula it's a piece of cake.
I precook all the ingredients and place them in the middle while the eggs are cooking. Keep on med to med-low heat. Shake the pan a bit to loosen the omelette from it, once free you can reach in and fold one side over. Slide the folded side to the edge of the pan for support and fold the opposite side. The tricky part is sliding it out of the pan in one motion.

Omelette002.jpg
Click to expand...
Good tips and a very nice looking dish :thumb:
 
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