tag:blogger.com,1999:blog-2999835600564824427.post5751512011453439061..comments2023-04-29T07:23:32.854-07:00Comments on Dinner with Zelda Manners: TRY AND CATCH ME – A meal for Ruth GordonZelda Mannershttp://www.blogger.com/profile/04376613332633770102noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2999835600564824427.post-35204828958931820992017-06-06T01:30:11.245-07:002017-06-06T01:30:11.245-07:00Brilliant work Zelda! Thanks so much for this ful...Brilliant work Zelda! Thanks so much for this full and excellent report on Ruth's Omelet. I laughed at your story of celery and the jeans... I remember a similar kind of quandary around the time I had my much loved - but much too tight - Gloria Vanderbilt purple jeans...Lya de Puttihttps://www.blogger.com/profile/02814399884635533546noreply@blogger.comtag:blogger.com,1999:blog-2999835600564824427.post-9765787035032076972017-06-05T09:46:45.988-07:002017-06-05T09:46:45.988-07:00Thanks Greg. I usually have a bit if cheese in min...Thanks Greg. I usually have a bit if cheese in mine, too! The salt comment is an interesting one. I have seen it done both ways but I usually season first and I haven't found that it makes the eggs tough. If I wanted a 'fluffy' omelette I would probably whip up the egg whites first. I have seen recipes for this but haven't actually tried it. Maybe now is the time - along with a taste test to see if there is a real difference in the end product depending on when you add the salt. I will try it out next time, too. Let's see what we think and whether we agree!Zelda Mannershttps://www.blogger.com/profile/04376613332633770102noreply@blogger.comtag:blogger.com,1999:blog-2999835600564824427.post-54436248937325581302017-06-05T07:36:29.562-07:002017-06-05T07:36:29.562-07:00Nice. I like the grated zuchini idea. I would ne...Nice. I like the grated zuchini idea. I would need to add a little cheese. I agree with Dave...oven chips "are the way forward" with an omlette meal (but not being British, we can save the beans for a burger meal or a picnic). I'd love to see an experiment...according to Gordan Ramsey (love him or hate hîm), salt should not be added to eggs until after they are cooked. He claims it chemically alters the protein structure...making the finished eggs tougher. Salting after they are cooked will result in a fluffier end product. I've always done it like you suggested here. Next time I'm making 2 omelettes, I have to remember to test that out. What's your thought?Greghttps://www.blogger.com/profile/16807673734168838756noreply@blogger.com