This also applies to digital art...
I'm drawing someone in a symmetrical, well balanced pose
flips canvas
I'm drawing someone falling over
this post was submitted on 08 Mar 2025
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Omelettes don’t need flipping, or even really touching at all!
Add filling to one side when it’s almost done (I like cheese baby spinach and bacon), then slide it into the plate and fold over the top.
Depends on what style you're making. Classic French? No flip. American? Flip.
Scrambled eggs with cheese.
The trick is, you don't flip it. You use an oven-safe pan, and when it's almost ready on the bottom, you put it in the oven on broil. It rises to a fluffier texture and it cooks properly on both sides without much effort.
Or git gud
Spoken by an omelette pro
Nice, TIL. ;)
Eggs are so hard to find and so expensive where I live that we've started substituting wegovy for eggs in our recipes.
Expensive mistake saved.
DAE lazy scramble? Just crack em in the pan then scramble that way vs scrambling in bowl then transferring to pan.
Only thing you're missing out on flipping is going ooo yay I flipped it. If ya want to lean the motion tho practice with tortillas.
I watched Gordon Ramsay on Hot Ones, eating hot wings and answering questions. At the end, they asked him to cook eggs. He put them straight into the pan with some butter and scrambled em just like that, so I do it too
I do that sometimes. But it does make seasoning the scrambled eggs more difficult
Started doing that a year or two ago when I saw a video with that chef who gets real mad about everything where he lazy scrambled, and I was like, huh, you know what? Why the hell am I wasting a whole bowl that I have to clean?
Just have to be careful not to scrape the pan if it's non-stick
Wait, do people scramble their eggs with metallic spatulas? Or are wooden spatulas also prone to scratching the teflon off?
Definitely, but I actually just use the spatula to scramble - so no bowl to clean and no fork either! The bottoms of the eggs grab the pan as they cook, so it doesn't really require much whipping power to get 'em good and scrambled. 100% recommend
The other thing I learned from shouty chef: the salt goes in at the end, when they're almost done. They're much creamier that way, you don't get the 'egg water' separating from the eggs
European here:
Eggs different over the pond?
Omelette: Flour, water, milk, salt, eggs
Scrambled eggs: eggs (scrambled)
Oh, that's why it never worked, thank you.
Also when I start making a sunny side up
What are you doing to your sunny side up eggs that accidentally results in scrambled eggs?
"I'm gonna make a sunny-side-up egg for my toast today"
cracks egg, yolk shatters into 10,000 pieces when it hits the pan
"I'm making scrambled eggs today."
Skill issue, tbh
Oh when that happens my heart sinks and I pretend it didn't happen so I have an amorphously-shaped yolk that's considerably less runny than the other one (my go-to is two sunny side eggs)
this is exactly how scrambled eggs were invented