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0 pointsarkades6y ago0 comments

Jalapeño and goat cheese are a wonderful choice; I’d expect that to be quite delicious. At what stage(s) of the process were they added?

How did you cook the mushroom?

0 comments

criddell6y ago

I sauteed the mushroom in butter, salt and pepper. They were delicious by themselves.

With the jalapeno I made the mistake of seeding it. It was super bland.

I added the mushrooms and jalapeno to the pan almost immediately after I added the whisked egg.

There's been a bunch of good ideas in this thread and the video of the guy making a Jacques Pepin omlette is great. I definitely have some new ideas for my next attempts.

arkadesOP6y ago

I would add jalapeño at the butter stage, not the egg stage. Most of its flavor diffuses into the fats, so putting it directly into the egg will more-or-less confine its flavor and then steam it.

criddell6y ago

Thanks! I'll make that change.

j / k navigate · click thread line to collapse

0 pointsarkades6y ago0 comments

Jalapeño and goat cheese are a wonderful choice; I’d expect that to be quite delicious. At what stage(s) of the process were they added?

How did you cook the mushroom?

0 comments

criddell6y ago

I sauteed the mushroom in butter, salt and pepper. They were delicious by themselves.

With the jalapeno I made the mistake of seeding it. It was super bland.

I added the mushrooms and jalapeno to the pan almost immediately after I added the whisked egg.

There's been a bunch of good ideas in this thread and the video of the guy making a Jacques Pepin omlette is great. I definitely have some new ideas for my next attempts.

arkadesOP6y ago

I would add jalapeño at the butter stage, not the egg stage. Most of its flavor diffuses into the fats, so putting it directly into the egg will more-or-less confine its flavor and then steam it.

criddell6y ago

Thanks! I'll make that change.

j / k navigate · click thread line to collapse