How to Make Denver Omelettes
Comments (11)
I really enjoy watching you cook! It is always so inspiring!
Being a country boy, an egg cooked without rendered grease from smoked pork is not worth eating. My breakfast egg dishes all include either patties or chunks a sausage laced with sage and other spices, especially hot ones, and enough bacon for the fat to be used for basting. I don't need no stinkin' omelet -- I do scrambles. Onions, peppers, especially spicy ones, are worthy additions. So while I admire the technique, the ingredients suggest that the chef, who I admire a lot, needs to get around a LOT more to see what folks eat who don't live in Manhattan or the Pacific coast!
Haha, not trying to take credit, but I remember asking if seeing a more vibrant yolk makes the eggs taste better a while ago!
love the pepper cutting method
The algorithm recommended this after your video XD https://youtu.be/oY3YzK9MZ-8
When I worked short-order at a diner years ago, I made hundreds of cheese, mushroom and cheese, ham and cheese, and denver omelets on the flattop every week. It's a skill (that I've no doubt lost by now) to corral the egg over and around the filling with deft spatula moves to get the yellow tide into a plate-size round.
I'm convinced everyone cuts bell peppers differently...
No matter how you do them they're one of the most satisfying things to cut.
What pan are you cooking with?
Just curious as to what butane stove you’re using in this video. I was looking for the Iwatani 15k BTU, but seems to be sold out basically everywhere
Thank you for Sharing