As the mixture sets, run a spatula around the edge of the skillet, lifting the egg mixture
so the uncooked egg flows underneath.
Afterwards, take a spatula and gently pull in on the edges, slightly tilting the skillet
so the uncooked egg whites can slide underneath the cooked part.
As the omelette sets, use a spoon to gently lift and stir, tilting the pan
so any uncooked egg runs underneath.
Pour egg mixture over vegetables in skillet, and cook 2 minutes, using rubber spatula to gently pull edges of frittata in toward center of skillet
so uncooked egg can flow onto pan surface.
Not exact matches
I whisk the
eggs prior to adding to the pan, and then also once they are in the pan — it's important to move the
eggs around in the pan
so that the
uncooked liquid falls to the bottom and has a chance to cook, but it's important to whisk the
eggs before they get to the pan as well to make sure that the texture is even, and you don't have places in your omelette that are just yolk or just
egg white —
so in short, I do both.
Alternately, some think that the name is derived from the fact that this pie saves very well — there is no fruit to mould, or
uncooked dairy or
eggs to go rotten —
so it could be saved for a very long time in a pie chest.
I have another recipe for a creamy
uncooked cheesecake made with quark (uses gelatin) but it is made with raw
eggs,
so I think most people would shy away from that.
After a minute or two, when
egg begins to set, gently lift the edges of the
egg with a spatula
so that the
uncooked egg in the middle runs to the edges of the pan and cooks.