Friday, June 10, 2011

Morning Therapy- The Omelet

I’ve never been a huge stickler for rules, but some things are just easier to do when you have a formula to follow. This is why cooking can be extremely frustrating at times.

When I get a recipe from my mom or nani, it’s always “oh add a little of this and a little of that…” Um, what does that even mean? What if your little is a pinch, and my little is a palmful. And what the heck is a “dash” or a “bit”?

While baking requires exact measurements, cooking relies mostly on instinct. When cooking, you have to trust your taste buds and just go with what feels right to you. You have to accept the fact that the way your food turns out depends on the quality of the ingredients, the heat of the pan, the hot spots in your oven, the weather, your mood, and the list goes on.

But isn’t it nice once in a while to know that if you just follow a few simple instructions, the dish is going to come out perfect every time? This may come as a surprise to you, but omelets are one of these dishes.

Their delicateness makes them a intimidating. I didn’t even attempt to make an omelet until a few weeks ago. I was fine sticking to scrambled eggs, the one dish that you can’t mess up because it’s supposed to look like you messed it up. But let’s face it, there is nothing more satisfying than a warm, soft, cheesy omelet for breakfast. They may seem difficult to master, but if you stick to these rules you’ll get great results each time.

  1. Use a combination of butter and oil. The oil prevent the eggs from sticking to the pan, duh, and the butter adds flavor.
  2. Maintain medium-heat. If the pan gets too hot it will cook the eggs too quickly!
  3. Have ALL your ingredients prepared and ready to go. Don’t be choppin’ them onions while your eggs are in the pan!

Omelet (for one)
2 eggs
1/8 tsp pepper
1/8 tsp salt
1/4 cup of shredded cheese
any other filling ingredients like ham, onions, mushrooms, etc. (optional)

Beat the eggs in a bowl with salt and pepper. They should become a pale yellow color. When the butter has melted and the pan is hot, pour the eggs into the skillet. 

Let them set  around the edges for a few moments, then gently scramble them in the middle to allow more of the runny egg to set on the pan. 

The omelet should still be a little runny on top. Sprinkle your filling (cheese, vegetables, etc.) evenly down the middle of it.

Using the spatula, gently fold a third of the omelet over the filling, as if you’re folding a letter.

As you transfer the omelet onto a plate, fold the middle over the final third of the omelet. Voila! It’s easier than you thought, huh?

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