I used the broiler of my toaster oven to help with an omelet. First, I cooked the eggs in the pan very slowly. Then, I used to broiler to cook
most of the liquid on top. There was just a bit of unset egg. I added
the very warm mushrooms, and flipped one side over to create the half
moon, after another minute or so, I flipped that to do the other side
before plating.
I was going to grill a steak that I bought today, but the heat index was almost 130F.
Swelter time with all that humidity.I was going to grill a steak that I bought today, but the heat
index was almost 130F.
112-#F, same as Nashville.
I used the broiler of my toaster oven to help with an omelet. First,
I cooked the eggs in the pan very slowly. Then, I used to broiler to
cook most of the liquid on top. There was just a bit of unset egg. I
added the very warm mushrooms, and flipped one side over to create
the half moon, after another minute or so, I flipped that to do the
other side before plating.
I was going to grill a steak that I bought today, but the heat index
was almost 130F. These were the most beautifully marbled grass fed
steaks I've ever seen, so I bought five.
https://photos.app.goo.gl/GeVnchqEtZKkMuHJA
Bryan Simmons <bryangsimmons@gmail.com> posted:
I used the broiler of my toaster oven to help with an omelet. First, I
cooked the eggs in the pan very slowly. Then, I used to broiler to cook
most of the liquid on top. There was just a bit of unset egg. I added
the very warm mushrooms, and flipped one side over to create the half
moon, after another minute or so, I flipped that to do the other side
before plating.
Leaving the omelet in the pan wouldn't cook most of the liquid on top
after a gentle flip?
I was going to grill a steak that I bought today, but the heat index was
almost 130F.
112-#F, same as Nashville.
On 8/14/2026 11:08 AM, ItsJoanNotJoAnn@webtv.net wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
I used the broiler of my toaster oven to help with an omelet.
First, I cooked the eggs in the pan very slowly. Then, I used to
broiler to cook most of the liquid on top. There was just a bit of
unset egg. I added the very warm mushrooms, and flipped one side
over to create the half moon, after another minute or so, I
flipped that to do the other side before plating.
Leaving the omelet in the pan wouldn't cook most of the liquid onFlipping the whole thing intact is not something that I can do
top after a gentle flip?
consistently. The fragility of the eggs might have something to do
with adding about a teaspoon of water per egg to improve the texture.
Betsy said it was the best omelet I'd ever made. There was not a
trace of browning of the eggs, which is something I find
unacceptable.>
I was going to grill a steak that I bought today, but the heat
index was almost 130F.
112-#F, same as Nashville.There were some areas of Nashville that also had heat indices around
130F. It's not even noon yet here, and the heat index is >111. I keep reminding myself that I dislike winter cold far, far more. https://photos.app.goo.gl/Q9rGFYwwvoRbN6Gb7
We're already narrowing down where to go next Jan-Feb to get away
from the cold.
I used the broiler of my toaster oven to help with an omelet. First, I >cooked the eggs in the pan very slowly. Then, I used to broiler to cook
most of the liquid on top. There was just a bit of unset egg. I added
the very warm mushrooms, and flipped one side over to create the half
moon, after another minute or so, I flipped that to do the other side
before plating.
I was going to grill a steak that I bought today, but the heat index was >almost 130F. These were the most beautifully marbled grass fed steaks
I've ever seen, so I bought five.
On 8/14/2026 11:08 AM, ItsJoanNotJoAnn@webtv.net wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
I used the broiler of my toaster oven to help with an omelet. First, I
cooked the eggs in the pan very slowly. Then, I used to broiler to cook
most of the liquid on top. There was just a bit of unset egg. I added
the very warm mushrooms, and flipped one side over to create the half
moon, after another minute or so, I flipped that to do the other side
before plating.
Leaving the omelet in the pan wouldn't cook most of the liquid on top
after a gentle flip?
Flipping the whole thing intact is not something that I can do
consistently. The fragility of the eggs might have something to do with >adding about a teaspoon of water per egg to improve the texture. Betsy
said it was the best omelet I'd ever made. There was not a trace of
browning of the eggs, which is something I find unacceptable.
On 8/14/2026 11:08 AM, ItsJoanNotJoAnn@webtv.net wrote:
Bryan Simmons <bryangsimmons@gmail.com> posted:
I used the broiler of my toaster oven to help with an omelet. First, I
cooked the eggs in the pan very slowly. Then, I used to broiler to cook
most of the liquid on top. There was just a bit of unset egg. I added
the very warm mushrooms, and flipped one side over to create the half
moon, after another minute or so, I flipped that to do the other side
before plating.
Leaving the omelet in the pan wouldn't cook most of the liquid on top
after a gentle flip?
Flipping the whole thing intact is not something that I can do
consistently. The fragility of the eggs might have something to do with adding about a teaspoon of water per egg to improve the texture. Betsy
said it was the best omelet I'd ever made. There was not a trace of
browning of the eggs, which is something I find unacceptable.
I was going to grill a steak that I bought today, but the heat index was >> almost 130F.
112-#F, same as Nashville.
There were some areas of Nashville that also had heat indices around
130F. It's not even noon yet here, and the heat index is >111. I keep reminding myself that I dislike winter cold far, far more. https://photos.app.goo.gl/Q9rGFYwwvoRbN6Gb7
I do agree with no browning of the dish.
Have you tried a teaspoon of milk or cream?
Either one will
On 2026-08-14, ItsJoanNotJoAnn webtv.net wrote:
I do agree with no browning of the dish.
Have you tried a teaspoon of milk or cream?
Either one will
Alas, either one will add some milk sugar,
(lactose) which will augment browning.
On 2026-08-14, ItsJoanNotJoAnn webtv.net wrote:
I do agree with no browning of the dish.
Have you tried a teaspoon of milk or cream?
Either one will
Alas, either one will add some milk sugar,
(lactose) which will augment browning.
Mike Duffy <mxduffy@bell.net> posted:
On 2026-08-14, ItsJoanNotJoAnn webtv.net wrote:
I do agree with no browning of the dish.
Have you tried a teaspoon of milk or cream?
Alas, either one will add some milk sugar,
(lactose) which will augment browning.
Surely one teaspoon of milk won't encourage
browning [...] Bryan used several eggs.
Port Lavaca
Bryan Simmons <bryangsimmons@gmail.com> posted:
On 8/14/2026 11:08 AM, ItsJoanNotJoAnn@webtv.net wrote:
>
Bryan Simmons <bryangsimmons@gmail.com> posted:
I used the broiler of my toaster oven to help with an omelet. First, I >>>> cooked the eggs in the pan very slowly. Then, I used to broiler to cook >>>> most of the liquid on top. There was just a bit of unset egg. I added
the very warm mushrooms, and flipped one side over to create the half
moon, after another minute or so, I flipped that to do the other side
before plating.
Leaving the omelet in the pan wouldn't cook most of the liquid on top
after a gentle flip?
Flipping the whole thing intact is not something that I can do
consistently. The fragility of the eggs might have something to do with
adding about a teaspoon of water per egg to improve the texture. Betsy
said it was the best omelet I'd ever made. There was not a trace of
browning of the eggs, which is something I find unacceptable.
I'm not an omelet fan per se but I do agree with no browning of the dish. Have you tried a teaspoon of milk or cream? Either one will improve the texture and add a smidge of flavor.
On 2026-08-15, ItsJoanNotJoAnn webtv.net wrote:
Mike Duffy <mxduffy@bell.net> posted:
On 2026-08-14, ItsJoanNotJoAnn webtv.net wrote:
I do agree with no browning of the dish.
Have you tried a teaspoon of milk or cream?
Alas, either one will add some milk sugar,
(lactose) which will augment browning.
Surely one teaspoon of milk won't encourage
browning [...] Bryan used several eggs.
An infinite count would be needed for zero extra
browning when adding a non-zero sugar amount.
Hydrogen peroxide might hide some browning,
but then you must consider chloramine taste.
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