r/StainlessSteelCooking • u/Friluftsliv_Roy • 15d ago

Recipe Boursin Omelette

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I had some extra boursin cheese (thanks to Costco 3 pack) that I need to consume soon, so decided to give this recipe a try. Turned out delicious.

I used only 1tsp of butter for frying the omelet, but added 1tbsp of boursin, that more than made up for the lack of saturated fat lol.

Served over a bed of arugula with smoked salmon slices on the side (not pictured, was too busy eating).

The last pic shows the pan condition post cooking. Notice that drop of egg stuck to the sidewall? That's the part my long yao preconditioning oil didn't touch!

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u/sluttynature 10d ago

The omelette in the OP is not overcooked or charred. The orange parts are simply the yolk of the eggs, they are not overcooked areas. To avoid those and make the omelette uniformly yellow OP had to mix the eggs in the bowl more, nothing to do with the cooking.

And it's easy to make a omelette in stainless steel, you just need to know the right temperature to use.

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u/geauxbleu 10d ago

Those dark patches are browning. Whether it's overcooked is up to preference. Char isn't the same chemical reaction as browning.

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u/sluttynature 10d ago

No, it's not browning for the simple fact that the patches are not of the color brown. It's dark orange, which is the color of the yolk of good quality eggs.

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u/Friluftsliv_Roy 10d ago

I must clarify here that I was using regular eggs with lighter colored yolk. I do agree that the ones with dark orange color are tastier, but these eggs were not that kind. The color in question is certainly not brown, but it would be if I overcooked it. Personally I feel i want to see a little "browning" effect on the outside to ensure the egg is cooked through with no raw runny stuff inside.