Omelet challenge

[UCStandSitter]

I've been using avocado oil for years. It has the highest smoke point of most all cooking oils. Nothing sticks on my griddle or in the stainless frying pans. It might be the pans you're using.

Pans are great. I'm wondering if it just didn't coat as easily as PAM. It seemed a lil thicker when I sprayed it. Guessing I missed a spot. Will try again tomorrow

 

[Forvols]

Some of the pictures are worthy of a calendar. Ode to eggs the caviar of feather-Dom---"son I remebers back in aught 19 eggs were 2.00 a dozen...thats right gran'yunguns a dozen."

 

[Lt.Dan]

Pans are great. I'm wondering if it just didn't coat as easily as PAM. It seemed a lil thicker when I sprayed it. Guessing I missed a spot. Will try again tomorrow

Ah ha, I may see the problem. I use actual oil, not the spray. My wife uses the spray avocado oil. But she only cooks pancakes

 

[UCStandSitter]

Ah ha, I may see the problem. I use actual oil, not the spray. My wife uses the spray avocado oil. But she only cooks pancakes

I was able to address this. It just doesn't spray as easy as normal PAM. A better coating and I was good to go.

 

[Jon]

Back with a delicious hot sausage and cheese omelette.

 

[Buzzard Breath]

Wife swapped me from PAM to avocado oil this week. I find the eggs want to stick a bit more when making my daily omelette. I haven't done enough research on this seed oil thing myself to know where the right answer is. I hear arguments for and against. What do y'all use?

Been in kickoff events for work all week so wasn't at my home office to complain. Gotta get this figured out though. I like uniformity and reliability. I can eat the same breakfast for 12mos every day and never bat an eye

I like the way eggs taste when they're cooked in a rich olive oil. I'll even drizzle a little high quality olive oil on top, when they're done.

 

[Tenntrapper]

Back with a delicious hot sausage and cheese omelette.

Now that's an omelette!!

 

[mike243]

Butter in a none stick pan, 1 of the keys is higher temp to release on some of the pans. You can use stainless but evaporate some white vinegar in it, it will last several weeks before you have to redo it.

 

[Lt.Dan]

Another thing I like to use when I make it, is clarified butter. It's a great nonstick way to cook. I'm fixing to buy a bunch of beef tallow and make oil. I hear that's the best.