The PCR-1B Range
You will need space for:
A sturdy, heatproof table (no smaller then card table size)
One or two stand alone electric ranges. (The PCR-1B is perfect for this)
One or two 8-inch omelet pans or non-stick skillets
Mixing bowls and forks for beating the eggs. Two rubber spatulas or wooden forks for cooking
Paper towels for wiping out pans. Damp towel to wipe up spills
Bowls and spoons to hold filling items. Line up bowls on the table so guests can choose their favorites
Serving plates on or near the omelette bar
Prepare as many or as few filling items as you wish. For each omelet, in total, add about 2-3 tablespoons of one or several fillings. Avoid over stuffing or adding too many moist ingredients. This will reduce the risk of the omelet ripping when you flip it out of the pan
Cheese: Shredded or crumbled Cheddar, jack, blue, feta, Parmesan
Vegetables: Finely chopped mushrooms, zucchini, broccoli, fresh spinach leaves, plum tomatoes, sweet pepper, hot pepper, shallots, green onion, red onion and garlic. For best flavor, vegetables should be seasoned and steamed or lightly sautéed in butter. If that's not possible, make sure they are finely diced or chopped. Season when placed on omelet, before folding Seasonings: Salt, freshly ground black pepper, cayenne, chili powder, curry powder. Seasonings can be lightly beaten directly into the eggs or sprinkled over the other fillings
Herbs: Fresh, finely chopped chives, parsley, basil, cilantro, thyme, tarragon, Herbes de Provence. Herbs can be beaten directly into the eggs or scattered on top of the other fillings Meats/Seafood: Crisply cooked bacon, fully cooked ham, prosciutto, browned and drained Italian or pork sausage, small cooked shrimp, crabmeat or lobster
How To Make The Perfect Omelette Everytime 1 tablespoon butter 2-3 eggs, slightly beaten Heat butter over high heat in an 8-inch omelet pan or non-stick skillet with sloped sides, just until the butter becomes fragrant and the foam subsides. Rotate the pan to coat the bottom and sides.
Quickly pour eggs into pan and let sit for 1-2 seconds. With a wooden fork or rubber spatula, gently draw the lightly cooked eggs toward the center of the pan. As you do so, rotate the pan to allow the liquid eggs to flow into the bare spots in the pan.
Watch out for thin spots, especially along the edges. Continue pulling the cooked egg and tilting the pan until there is only a little moist egg on top.
If using, add 2-3 tablespoons of fillings in a uniform line down the center of the omelet.
Tilt the pan and gently run fork under the cooked edges. If necessary, jerk pan sharply to loosen from the bottom. Fold one portion of the omelet towards the center and over the fillings. Turn into a plate, putting the unfolded edge on the plate first and then flipping the folded portion over so it is on the bottom.
Another method to remove the omelet is to tilt the pan away from you. Tap and slightly jerk the handle until (hopefully) the egg pancake folds onto itself. Turn out the omelet over the plate allowing the folded side to be on the bottom. This works best if you have little or no fillings.
Omelet should be lightly golden on the outside and moist on the inside
Green chilies, white cheddar cheese, sliced green onion, cilantro, salsa
Bacon, Monterey Jack cheese, chopped plum tomatoes, chopped fresh basil
Sautéed zucchini, feta cheese, minced garlic, chopped chives, fresh chopped basil
Seared ham, chopped green pepper, sharp cheddar cheese
Thinly sliced cooked steak, sauteed onions and peppers
Chorizo sausage, chopped tomatoes, chopped shallots or green onions, shaved Manchego cheese, cilantro or parsley
Smoked sausage, tomatoes, green peppers, red onions, garlic, cheddar or American cheese
Chives, parsley, shallots or garlic, dollop of cream cheese