Omelets

I have heard experienced celebrity chefs say that if you can cook eggs, you can cook anything.  That gave me a lot of confidence because eggs are one of the first things I learned to cook for myself.  I started out by making cheesy scrambled eggs, but now I can do scrambled, over-easy, sunny-side up, fried, soft boiled, hard boiled, omelets, and frittatas.  I have yet to try a poached egg.  I guess that’s something I need to put on my cooking bucket list.

I actually learned how to cook omelets in Family and Consumer Science (home-ec) class in ninth grade.  I have subsequently improved my technique quite a bit, if I must say so myself.  And since nobody else is writing this blog for me, I must.  I have been told that my presentation looks professional.  There is one small blemish in my photo … and that’s driving me nuts.  But oh well, you can’t make an omelet without slightly tearing a few eggs.  

You can put any number of ingredients inside an omelet.  In this case, the filling is the topping from my “summer vegetable goulash” so it was full of fresh vegetables and sausage.  It was quite delicious.  In other cases I would sauté the vegetables first so they are cooked when I put them inside the omelet.

Crack your eggs into a separate bowl.  You don’t want any shells in your pan.  I like to use a small to medium sized round non-stick pan over medium-low heat.  Whisk the eggs a lot.  You want to incorporate air into them so they will be light and fluffy.  I don’t add milk because my chef friend told me not to.  I trust him on these things.

Get a little butter melted in your pan.  This will give it that nice golden brown color, and help to keep the eggs from sticking.  Pour the eggs in and let them go until they set up.  I like to shred a little cheese into mine and add some salt & pepper.  I don’t flip.  Some people do, but I don’t.  I add in the toppings into one side of the pan.  The carefully lift up on the other side and fold it over.  Let it continue in the pan a minute or so, so the egg & cheese kind of bind together.  Then slide it out of your pan and top with a little more cheese and salt & pepper.

There.  That wasn’t so hard, was it?