I too have been told the old "start with bread" training method. Problem is, I could flip bread perfect all day,
while eggs, not so much. I therefore came to see little similarity in flipping bread to eggs....or dry rice for that
matter. Nothing flips/handles like wet eggs, they're just in a class by themselves. I used to save aside a
broken (2) eggs, still in the pan, and practice flipping it at odd moments throughout the next hour or so,
then dump it when it got manky. (or if a clipboarder showed up. )
Originally Posted by teamfat
I keep thinking of making a video like this of me flipping an omelet. But it only works when I am NOT thinking about what I am doing. If I worry about the flip at all it fails. Recording it would likely guarantee a failure.
You have humbly stated a MAJOR fact that no one thinks about--that flipping eggs has to be one of the most
ingrained motor skills, transferred to subconscious motor function. So the very minute you THINK about it, like
you said such times as "damn I'm swamped, if I break THIS one I'm screwed".....that's when you fark it up. Nice
and relaxed, perfect over easy every time--so long as you know how in the first place.
One place I worked, my manager didn't know line cooking from doing her nails, one time she walks in the
kitchen pulling on gloves, snapping em along her fingers to the sway of her (ample) hips like a real
wannabe-pro, all set to "help-out" with the rush. Of course she took the egg station.... put a couple in a pan,
cooked em to medium, went to flip em......they went up about 16 inches in the air, came back down about 4
inches ahead of her patiently waiting pan, and literally disappeared down into the insides of the range burner.
For all I know, they're still there to this very day!