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Omelette: The Eggy Difficulty!

28 Mar

Omelette’s an incredible treat to have, but they can be difficult and, like the poached egg, require something of a slight of hand.

The particular French omelette experience about which I’m writing I learned from Julia Child- again, as with most television chefs, the ease she shows in making something like an omelette comes from, assuredly, plenty of experience.

The best omelette requires 2-3 eggs.

Personally, the 2 egg omelette has proven most effective for me.

Beating two eggs, add a small amoutn of water or milk to them, along with salt and pepper, and set aside.

Heat a skillet to the highest heat, and add a Tablespoon of butter…or EVOO (Extra Virgin Olive Oil), depending on your preferences.

As a trick, add salt to the pan before heating to keep the butter from spattering.

When the butter has completely melted and bubbled up and sizzled but before it browns, add the eggs.

Now, you have to work FAST.

This part should take no longer than 20 or 30 seconds.

Please read that carefully- your egg will be done in 20 or 30 SECONDS, not a few minutes.

Holding the skillet (with a potholder, of course), swirl the egg around. After it sets (solidifies a bit), begin jerking the pan towards you. The further part of the egg should begin to flip towards you. If you can’t get this right, don’t worry- I’ve yet to master it yet, so I recommend using my best friend in making omelettes, the spatula.

You can, of course, add filling, which should ideally be cooked a bit beforehand. From personal experience, if you don’t prepare the contents just a bit before, then they won’t be in the pan long enough to cook, and the filling will be a bit cold.

The first omelette at Caleb’s turned out like this:

This omelette contained spinach, mozarella cheese, and garlic. I garnished with ketchup and parsley- eggs are very good with ketchup.

The second omelette, cooked at about 1 AM, was far more elaborate. I used three eggs, though this was a mistake, along with the aforementioned filling, and added diced tomatoes. On top of that, I made a cheese sauce, which was probably the most difficult part of the whole process- it included milk, butter, flour, and sharp cheddar, but I’m still not sure how I exactly that recipe came about, so I’ll mention it later when I’ve perfected it.

To tell the truth, this meal was absolutely delicious, and actually so large that I had to force my friends Dusty and Caleb to consume part of it because I couldn’t finish the whole thing myself.

Well, that’s all for now! Happy making omelettes, because they can be eaten for any meal of the day and are relatively quick, especially if you’re making plain omelettes. Best garnishes include tomatoes, cheese, and parsley.

So, to everyone, until next time, I hope you enjoyed my blog and please, keep your good appetites.

With more desire to cook than you know and loving every minute of it!

Stevo

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7 Comments

Posted by on March 28, 2010 in food

 

7 responses to “Omelette: The Eggy Difficulty!

  1. hexijosh

    March 28, 2010 at 7:54 pm

    Love the new theme, but when you add tags you might want to keep words together, like “Julia Child” and not “Julia, Child.” That way when people search for terms your tags will appear properly.

     
    • enamouredslave

      March 28, 2010 at 7:57 pm

      See, I was going to it that way at first and then second-guessed myself, thinking it would be better to put them separately. Thanks for the clarification!

       
      • hexijosh

        March 28, 2010 at 8:01 pm

        No prob, Bob!

         
  2. Van Tilden

    March 29, 2010 at 3:15 am

    that looks really really good! i have never erally made omlettes. i like that you are doing southern food coz i kinda missed out on the suthern food training lol.

    wierd right?

     
    • enamouredslave

      March 31, 2010 at 8:23 pm

      The big problem is that I don’t know how Southern a lot of these dishes are. I’m going to be doing a Southern breakfast blog, soon, so we’ll see how that turns out.

       
      • Van Tilden

        April 1, 2010 at 8:12 pm

        well nikuman and gyouza arnt literally japanese food,……but come on……they ARE japanese food NOW! lol (really came from china)

        so if we eat it a lot in the south, it is southern 😉

         
      • enamouredslave

        April 1, 2010 at 9:03 pm

        Even so, I think that they became adapted into mainstream Japanese cuisine…either way, I’m going to stay focused on Southern cuisine and so on.

         

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