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Cooking omelettes in Lard (rather than butter)

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  • Cooking omelettes in Lard (rather than butter)

    For years I've used butter in my omelette pan. It isn't used for anything else, and was made specifically as an omelette pan. And the omelettes always stuck just enough that they wouldn't slide out and fold over, in that lovely pillow-y way. I had to use a spatula and sort of shovel them out.

    Yesterday I decided to use pork fat - lard - which I had rendered down at home. Perfect! The eggs didn't stick AT ALL, the omelette slipped out of the pan perfectly and I WAS THRILLED!

    Today, I made 2x omelettes for lunch - using lard, of course - and double success! So, my tip for any frustrated omelette makers - use lard. It is brilliant! (And it tastes good too)

  • #2
    Bacon fat is good, too.

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    • #3
      bacion fat finally clinched it for me. reminded me of the eggs of 36 years ago
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      • #4
        Butter is 20% water and contains quite a bit of impurities. It's actually pretty lousy for a non-stick agent. It's just an awesome flavor. Coconut oil works very well for non-stick. You can try that, too.
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        • #5
          Originally posted by ChocoTaco369 View Post
          Butter is 20% water and contains quite a bit of impurities. It's actually pretty lousy for a non-stick agent. It's just an awesome flavor. Coconut oil works very well for non-stick. You can try that, too.
          I cook my omelettes in a saute pan like a heathen, using butter, and it never sticks.... I only own one "non-stick" pan... I have no problems with stainless steel pans... of course, I heat the butter until it clarifies... but still.
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