Freezing Egg & Cheese Omelet - Seasoned Advice
2016年1月1日 · I keep large thin omelets for shredding over fried rice. Cheese and egg are mostly composed of fats and proteins that freeze well. I would think that most omelets composed of cheese would work well. I can also see a spinach omelet …
Water vs. milk/cream (or nothing) in traditional (French) omelets
Add milk to scrambled eggs, frozen butter to omelets: If you want scrambled eggs, most of us know to throw in a bit of milk or butter while scrambling. That’s because the lipids in the dairy coat the proteins in the egg (11 percent in the whites and 16 percent in the yolks) and slow down the process of coagulation, a.k.a. when the proteins ...
omelettes and scrambled eggs - How long can I store them?
2011年3月6日 · Eggs don't like being frozen. The yolks change too much when defrosted. ... Science of fast (high heat) vs ...
Premix and refrigerate egg omelettes - Seasoned Advice
2019年5月10日 · I would like to crack about a dozen eggs and mix in omelette ingredients and store them in the refrigerator in an airtight container for a about 4 days for a faster breakfast.
Can I use fresh broccoli in quiche? - Seasoned Advice
2017年1月28日 · Yes, you absolutely can. I do it all the time, in both quiche and omelets. It does need to be cooked which is most easily done in the microwave. Prep by removing much of the large stem, diving into little 'tree' segments, and placing in a microwave-safe dish or bowl. Add just a bit of water, not much, just about a tablespoon, to create steam.
freezing - What can I do with frozen eggs? - Seasoned Advice
The stiffness of the gels obtained after frozen storage can be reduced by more than 50% and become pourable at 21° C by heating up to 45° C for 1 h. Eggs don't actually start to set until you hit 63° C, so if I had previously-frozen eggs, I would heat them as the above paragraph suggests. Just be very careful not to use too much heat.
eggs - Why did my omelette turn gray? - Seasoned Advice
Given that you had both eggs and aliums in there, I guess you created some metallic sulfate compounds, which are usually green/blue, but in combination with the yolk look grey.
food safety - Is it bad to cook frozen meat without thawing it ...
The main problem is the internal temp, and uneven cooking I just cut the steak into little cubes while it was still frozen, (not rock hard frozen, but thawed enough for me to cut through obviously). And keep turning while cooking - it's faster - your meet is now already cut, and it's a similar theory to how stir fry is cooked.
How can you cook multiple omelets without burning them?
If you can't control the heat better due to stove limits, a few things to try (a) use a heat diffuser between the burner and the pan (this will make the burner more even and importantly cooler); (b) remove the pan from the burner and allow it to cool a little between omelets; (c) dump a little water in the pan (e.g., deglaze with water ...
How to make softer frozen whipped cream? - Seasoned Advice
2017年5月8日 · It was similar to normal whipped cream only a bit harder frozen (but still softer than ice cream) and could last for ages in the freezer. Now I tried to make some for her and it was good, however mine is always too hard while frozen compared to what she loved. When it warms up it is fine and personally I don't find it too hard but whatever.