Omelets (or Omelettes, both spellings are correct)


I haven't been doing a whole lot of cooking this past week. At least not new cooking. We did French Toast and Macaroni & Cheese for some easily stored on the go meals but that was about it. Part of our Valentine's Day weekend was to avoid cooking. So we went out for dinner Friday and Saturday night, but Saturday morning I managed to squeeze in a MacGyver breakfast in part because Lauren never brought her waffle iron back from work.

The result was cheese omelets:

2 eggs
1 tbsp butter
1 8 or 10 inch non-stick skillet
salt & pepper

Add butter to the skillet and heat until slightly brown. crack 2 eggs, beat with a fork, add salt & pepper to taste, then add to skillet. While the egg begins to form to take your fork and stir the eggs without scraping the bottom of the skillet. With your other hand shake the pan back and forth. It is somewhat like patting your head and rubbing your stomach. To get comfortable with this you may need to remove the skillet from the heat. Thats not problem just periodically put it back on to keep the egg cooking. After about a minute, take your fork and run it around the edge of your egg to set the boundary. After another 30 seconds, lift one edge of the egg and tilt the pan towards the opening to let some excess egg run off. Why? I don't really know. I'll let Alton Brown explain below. But once you've run off some of the excess egg, let it cook on medium heat for 10-20 seconds (depending on your preference), then add your toppings, cook for and additional 10-20 seconds, fold and serve.

For my omelette I used Mozzarrella, Parmesan and Provolone. Thats the cheese we had on hand from the lasagna. Lauren didn't care for her because of the Parmesan, so I got to eat mine plus a half of hers.

As far as how you cook them, if the instructions were not clear enough, here is the Good Eats episode that will show you how it's done. For what its worth I didn't bother with warming the eggs before I started, so my omelet may not have been as delicate as Alton Browns, but it wasn't scrambled eggs either. I also didn't bother with all the nonsense about what kind of spatula is best. I used a fork for everything. To see the important omelet related stuff for Alton Brown, skip to about the 9 minute mark of the video above.

1 comments:

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