this post was submitted on 09 Dec 2024
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[–] ptz@dubvee.org 29 points 1 week ago* (last edited 1 week ago) (2 children)

That basically describes 9 out of 10 times I try to make an omelette. I call the failed attempt "scrambled eggs with benefits" and they're usually just as good as or better than the omelette would have been.

[–] HoneyMustardGas@lemmy.world 6 points 1 week ago (3 children)

I find it hard to mess an omelette up after the first few you make in life. Of course I load mine with more cheese and usually make it with six eggs and veggies so it's just like a big thick pancake. All I have to do is slip the spatula under and fold over lol.

[–] ptz@dubvee.org 8 points 1 week ago (2 children)

I have to use the dairy-free cheese (lactose intolerant), so perhaps it doesn't bind it together as well? I do know I used to be a lot better about not ruining it during the flip lol

[–] HoneyMustardGas@lemmy.world 7 points 1 week ago (1 children)

I'm also lactose intolerant. It used to be bad but now I can tolerate it.

[–] ptz@dubvee.org 5 points 1 week ago (1 children)

It's like "Wisconsin Roulette" for me, and I definitely pick my battles because I do love cheese. Sometimes I can eat a whole plate of mozzarella sticks and be (relatively) fine, other times a sprinkle of Parmesan will double me over in pain. The dairy free cheese is only like 30 cents more than the regular, so I just stick with that to be safe.

If you eat enough of it you won't be intolerant anymore https://youtu.be/h90rEkbx95w

[–] Toes@ani.social 5 points 1 week ago* (last edited 1 week ago)

Regular "lactose free" cheese won't be any different from an ordinary block of cheese.

All they've done is added lactase to the product. Similarly how they add bacteria to yogurt to make it probiotic yogurt.

Edit: but vegan and dairy free cheeses aren't cheese and do have wildly different cooking profiles dependent on the goal.

[–] CuddlyCassowary@lemmy.world 5 points 1 week ago* (last edited 1 week ago)

I can relate…I went to cooking school and now I have no problem making food for like 6+ people at a time, but when I try to make portions for just myself it’s SO much harder. Every little adjustment makes a difference.

ETA: I mentioned cooking school just because nearly all our lessons / recipes there were for like 15+ people. Not quite the same as having been taught in a home kitchen.

[–] spankmonkey@lemmy.world 3 points 1 week ago (1 children)

It is incredibly hard to fold a 2 or 3 egg omlette in half in my experience. The fold ends up pushing even a small amount of filling out unless I get lucky.

I could see a much larger circle folding easier.

[–] HoneyMustardGas@lemmy.world 2 points 1 week ago

It's never satisfying to eat only two or three unless I am putting on a bagel or toast. That's why I always eat six. Three or four slices of white cheddar or pepper jack, jalapenos, black pepper, a bit of milk, chopped onions, fresh baby spinach. Roll it up.

[–] Canopyflyer@lemmy.world 2 points 1 week ago

Same here... I've screwed up trying to make an omelet so many times, I just gave up and started calling it "Dirty Scrambled Eggs."