On Friday I left you with my most recent Fuck Up (and a discussion on whether or not we should continue using the word fuck). I’m awfully glad I did, because we actually figured out why my open omelet, which I’ve successfully made before, turned to mushy, gross shit.
Last week I started the egg dish with the tomatoes warming on the pan, oozing out all sorts of acidic liquid. I added the eggs into that big, ol’ mess, and the eggs never set. I had no idea why. But from some reader advice here and on Facebook, I learned that I should add the tomato at the end.
Jenna: Did you de-seed your tomatoes? The omelet looks really watery, and the extra water from the tomatoes could cause the eggs to break like that. And then you’d be steaming the egg bits in their excess water, which would totally mess up the texture.