gzinkl
Posts: 3212
Joined: 3/23/2005
From: Chicago, IL
Status: offline
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What do you want in your omelette?
The trick is in the eggs and the (shhhh!) butter. If you gotta take out the butter, you better use high quality olive oil.
Most American omelettes are dry things that gastronomically can't be distinguished from a crepe. Blech.
Ok, take your best non-stick skillet. Pre-warm it on med-low heat. Add your oil or butter (depending how big of a skillet, anywhere from 1 teaspon to a *gasp* tablespoon of oil or butter. The olive oil is good for you :).
Meanwhile, crack your eggs into a big bowl. If you want to cut the yolks, do 1 whole egg to every three egg whites. DO NOT ADD MILK (or water). That is an atrocity.
Salt (just a tad) and pepper the eggs. When the oil has been warmed, beat those eggs hard until you have a yellow custard like mixture. A whisk is the best tool. Immediate pour into your skillet. If the eggs bubble immediately, turn the heat down.
The trick to an incredible omellete is to be patient and not cook it fast. If you brown the eggs on the outside, you might as well go work for IHOP.
Be patient. As the eggs set, lift the edges up and tilt the skillet to get the runny stuff underneath.
When the eggs are set, BUT NOT DRY, you're done. Yep, it should look moist. In fact, goopy. But the "goop" should be very warm.
Shake the skillet in a horizontal plane to loosen your masterpiece. Slide it out onto a plate and fold in half as it slides out. Enjoy.
Fillings can be anything you want, but a couple of hints. Vegetables should be sauteed until at least crisp tender. I've never met an omelette w/ broccoli that I liked. Onions are always a great standby, as are sweet peppers (but not black or green--ugh--use ripe ones--red, yellow or orange--much tastier). Unless the tomatoes are off the vine from your garden, canned are infinitely superior--just warm them up before throwing the eggs in the skillet. Cheese: anything you want, but the stronger or sharper the cheese, use less (so if you're on a diet that would restrict your cheese intake, use the sharpest you can find). Ham is a classic, of coure, but don't be scared to experiment. Even smoked or honey turkey can be good. So can cream cheese with chives (not too much of either!) can be amazing. A classic European style would throw in chunks of cooked potatoes (although sweet potatoes don't hack it well). Throw in your prepared fillings right after throwing the eggs in the skillet.
Another classic omelette-related dish is one my French family taught me. Take the absolute tastiest mushrooms you can find (I think they did this with morells). Slice them up. Warm your butter/oil as before, and throw in your eggs (seasoned with salt and pepper) and 'shrooms. On the lowest heat, stir. Stir some more. This is a 20-30 minute proposition. The eggs should never really set--just thicken. When thoroughly warmed, serve. It is amazing, even though it has a consistency most Americans frown at. But I can't begin to tell you how orgasmic it is!!!
_____________________________
"If there's nothing else that's relevant, I'll be leaving now"
"Today's mighty oak is just yesterday's nut that held its ground"
(in reply to LPwrestler)
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