How did it play out?
I find it hard to mess an omelette up after the first few you make in life. Of course I load mine with more cheese and usually make it with six eggs and veggies so it’s just like a big thick pancake. All I have to do is slip the spatula under and fold over lol.
I have to use the dairy-free cheese (lactose intolerant), so perhaps it doesn’t bind it together as well? I do know I used to be a lot better about not ruining it during the flip lol
I’m also lactose intolerant. It used to be bad but now I can tolerate it.
It’s like “Wisconsin Roulette” for me, and I definitely pick my battles because I do love cheese. Sometimes I can eat a whole plate of mozzarella sticks and be (relatively) fine, other times a sprinkle of Parmesan will double me over in pain. The dairy free cheese is only like 30 cents more than the regular, so I just stick with that to be safe.
Regular “lactose free” cheese won’t be any different from an ordinary block of cheese.
All they’ve done is added lactase to the product. Similarly how they add bacteria to yogurt to make it probiotic yogurt.
Edit: but vegan and dairy free cheeses aren’t cheese and do have wildly different cooking profiles dependent on the goal.
I can relate…I went to cooking school and now I have no problem making food for like 6+ people at a time, but when I try to make portions for just myself it’s SO much harder. Every little adjustment makes a difference.
ETA: I mentioned cooking school just because nearly all our lessons / recipes there were for like 15+ people. Not quite the same as having been taught in a home kitchen.
It is incredibly hard to fold a 2 or 3 egg omlette in half in my experience. The fold ends up pushing even a small amount of filling out unless I get lucky.
I could see a much larger circle folding easier.
