Funny CW moments page 495

[chumbert]

If I remember correctly it's something about "airy, fluffier omelets!"

I haven't eaten at IHOP in a long time, but I do get stuck at other breakfast restaurants at times. Now I will be afraid to order an omelet!

[naiadknight]

I had a guy, a very dear friend, who not only knows how I've gotten tinier but eats that way on our Science! With Food! Nights ask me how much wheat he could get away with eating "my way."
My prompt answer was "20% of the time, but I'd recommend none at all."
"Oh. I was hoping for something like 'every other meal.'"
"[SWG], how often do you see me eat wheat?"
"Point taken. Dammit."

[Twibble]

I haven't eaten at IHOP in a long time, but I do get stuck at other breakfast restaurants at times. Now I will be afraid to order an omelet!

Even at IHOP, you can request it be made with just eggs.

[sakura_girl]

Even at IHOP, you can request it be made with just eggs.

I wouldn't want them to fry it in that disgusting industrial-grade soybean oil though.

[Owly]

I wouldn't want them to fry it in that disgusting industrial-grade soybean oil though.

If you're really worried, you can order poached eggs instead--no oil involved. But really, for the rare times that I eat breakfast at a place like that, I accept that my food might come into contact with industrial oils and consider that a 20% thing.

[Sandra in BC]

So now when someone asks I just say, "Oh you know... diet pills and laxatives!"

...and chronic cardio and cigarettes...

[Gravyboat]

If I remember correctly it's something about "airy, fluffier omelets!"

What the heck? I regularly make omelets in the morning and they end up almost airier/fluffier than physically possible. I just crack the eggs in the pan with the grease, scramble them up with the end of the spatula, turn the heat on high, and then put the lid on the pan (already hot from cooking bacon). Then walk away, and come back in a couple minutes. I am not joking when I say that shit ends up like an inch thick. Seriously, it rises up an inch off the pan and forms some kind of airy egg spongecake. It's just eggs, with nothing in it (well, just himalayan salt).

Does IHOP somehow not know how to do this? Have I just stumbled onto some sort of incredible ancient egg-knowledge? You just turn the heat up real high and put a hot lid on it.... The end.

[Corvidae]

What the heck? I regularly make omelets in the morning and they end up almost airier/fluffier than physically possible. I just crack the eggs in the pan with the grease, scramble them up with the end of the spatula, turn the heat on high, and then put the lid on the pan (already hot from cooking bacon). Then walk away, and come back in a couple minutes. I am not joking when I say that shit ends up like an inch thick. Seriously, it rises up an inch off the pan and forms some kind of airy egg spongecake. It's just eggs, with nothing in it (well, just himalayan salt).

Does IHOP somehow not know how to do this? Have I just stumbled onto some sort of incredible ancient egg-knowledge? You just turn the heat up real high and put a hot lid on it.... The end.

I scramble my eggs in a bowl and add a little pour of heavy cream, then pour it into the pan on med-high heat. Works a charm.

[OutdoorAmy]

I scramble my eggs in a bowl and add a little pour of heavy cream, then pour it into the pan on med-high heat. Works a charm.

Ditto!

[Gravyboat]

I'd add cream to mine, but I don't deal too well with dairy, I've found. Which is both surprising and a shame. I used to drink a couple gallons of milk a week. I'd keep the jug on my desk and just drink from it. Now it upsets my stomach even having cream in my coffee.

It's ok, though. I whip my eggs in the pan with all that coconut oil and bacon grease until the eggs are full of all that delicious fat. When I slide the finished eggs onto my plate, there's no more oil in the pan. It's all going into my mouth!