Activity for Mithicalâ€
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Edit | Post #276491 |
Post edited: |
— | 10 months ago |
| Edit | Post #276483 |
Post edited: |
— | 10 months ago |
| Edit | Post #279937 |
Post edited: |
— | about 1 year ago |
| Edit | Post #279937 |
Post edited: |
— | about 1 year ago |
| Edit | Post #286611 |
Post edited: |
— | over 2 years ago |
| Comment | Post #285390 |
Do you by any chance know what it's called in English? That might help potential answerers look up information to help answer the question. (more) |
— | almost 3 years ago |
| Comment | Post #276315 |
@Sigma - I generally use medium heat on the stove (the dial towards, well, the middle). (more) |
— | over 4 years ago |
| Comment | Post #276315 |
At some point in the next week I'll try to make an omelette and document the process so I can add pictures here. (more) |
— | over 4 years ago |
| Edit | Post #276315 | Initial revision | — | over 4 years ago |
| Answer | — |
A: How do I best turn an omelet? You ask in your question if you should add more oil when you have this problem. Absolutely not. When I have trouble keeping the omelette together, it's almost always a sign that I've added too much oil (and then it devolves into scrambled eggs). It burns too much, gets burnt onto the pan, and does... (more) |
— | over 4 years ago |