Rocedure for Conditioning an Omelet

The following method is only one of many. Your instructor may show you another. The object is to seal the surface of the metal with a layer of baked-on oil.

1. Rub the clean pan with a thin film of vegetable oil.

2. Set the pan over moderately high heat until it is very hot.

3. Remove from heat and let cool.

4. Do not scour the pan or wash with a detergent after use. Rub with salt, which will scour the pan without harming the primed surface. Rinse only after pan has cooled, or wipe with a clean towel.

5. Reseason as often as necessary, or after each day's use.

2. A conditioned omelet pan. First, the pan must have sloping sides and be the right size so the omelet can be shaped properly. Second, it must be well seasoned or conditioned to avoid sticking.

Figure 24.6

Making a French omelet. Read the accompanying text for a full description of the steps shown here.

Figure 24.6

Making a French omelet. Read the accompanying text for a full description of the steps shown here.

(a) As soon as the eggs are added to the hot pan, shake the pan back and forth with one hand and stir the eggs in a circular motion with a fork.
(b) When the eggs are almost set, tilt the pan and shake the eggs down to the opposite side of the pan. Rapping the handle sharply helps move the eggs.
(c) Spoon the filling, if used, across the center.

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(d) Fold over the side of the omelet to make an oval shape.

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