Evidently I’m on a French-kick this week.
Duxelles, puff pastry, wine (secretly, of course). What’s next?! I grow a skinny moustache and start reciting poetry at a quaint sidewalk cafe?! Sacre bleu!
BUT, we are rapidly approaching EPISODE 100, y’all! I swore to myself that by episode 100 I’d have ALL the basics covered in video form. Erm… not really sure how well a job I’ve done on that, but by this here video demonstration of making an omelet, I certainly am a tiny bit closer at least.
(I know that many who’ve been watching the show for a while might remember that we actually did do an omelet video last year. But I wasn’t happy with it because it was more like a frittata than an omelet and I am a total primadonna so I deleted it and made Chris re-shoot it. I’m such a jerk!!!)
I love a good omelet. A good omelet to me is ever-so-slightly browned in butter on the outside, but still creamy and soft on the inside. A good omelet always has cheese in it, and pickled jalapenos when I’m in the mood. A good omelet only takes 4 minutes to make, and really, that in itself is reason enough to learn how to make a good omelet. Fastest meal ever!
The most important thing to have when making an omelet is a pan, about 7-9 inches diameter, with sloped sides. It can be well-seasoned cast iron, steel, or even (shudder!) Teflon; as long as it’s got sloped sides, you’re good.
The second most important thing is to melt your butter up over a high temperature before putting the eggs in. This will keep the eggs from sticking to the pan (although that’s not a problem if using Teflon, and in fact you should refrain from ever over-heating or heating an empty Teflon pan). Once the butter is melted, it will start to foam up; after that it will start to brown. You’re looking for the sweet-spot right after foaming but right before browning. Pour your eggs in then.
Okay, I think that’s about it. Happy Omelet Making!
P.S. There’s only 5 episodes left until 100! What other “basics” have I left out???
- 2 eggs
- ¼ teaspoon salt
- ¼ teaspoon pepper (or more)
- 2 tablespoons butter
- 2 tablespoons grated cheese
- Beat the eggs with the salt and pepper until the yolks and whites are fully incorporated.
- Heat a skillet over high heat with the butter.
- Once the butter has foamed up, pour in the eggs.
- Turn the heat down to medium-high.
- Use a fork or a thin spatula to lift the edges of the egg as they cook, letting the raw egg run underneath.
- Continue moving the egg around this way and shaking the pan occasionally until the top is almost set.
- Sprinkle the cheese over half the omelet. (Now is when you would add any other fillings you like, too.)
- Use the fork or spatula to gently lift the other half of the omelet and fold it over the cheese.
- Roll the omelet out of the pan and onto a plate.
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