a few weeks ago, i attempted to make omelettes for nicole and myself. i failed miserably, and instead ended up with something resembling a denver scramble. tasty: yes. omelette: no.
after a little practice, some patient experimentation, and a lack of milk, i am proud to report that my omelette technique has improved greatly. i had my first ever honest-to-jeebus self-made two-egg (man, there are a lot of hyphens in this sentence!) omelette. the tricks are:
- beat the eggs with a fork, not a whisk, and make sure the egg mixture is consistent and pale yellow before you use them.
- heat your oil on medium-high heat while beating the eggs, and sautee your veggies/filling first. let those cook for 3 or 4 minutes before adding your eggs.
- use a rubber scraper, not your favorite all-purpose wooden stirring utensil (it’s called a Stirsby, and it’s pretty much the greatest thing ever) to get the eggs to the bottom of the pan.
- flip once, fold once. cheese goes in before the fold. don’t be deterred by a little breakage.
and there we have it. now, i need to shower and drive to faribault.
