Omelette


















It is said that "egg cookery is the true sign of a good chef." If one can master eggs, you are the chef. I can't say I have completely mastered them yet but I am on my way. Anyway, eggs were the first ingredients I experimented with on the stove top when I was at the tender age of 8. Everybody pretty much needs to learn how to make eggs as a child and growing up. It is the go-to dish if you have nothing else at hand.

I prepared the omelette below with my friend Max, who requested a lesson in omelette making. Thanks to Max because I love to teach people how to cook, especially easy dishes like this one that you can make at home. I hope you enjoy it!

Ingredients:
  • 3 eggs
  • 2 tablespoons chopped green onion
  • 3 sliced mushrooms
  • 1-2 tablespoons shopped tomato
  • Splash of milk
  • Nice helping of shredded mozzarella, cheddar, jack, or other cheese
  • Any other ingredients you like in your omelette (bell pepper, spinach, ham, etc.)
  • 1/2 tablespoon butter
  • Salt and pepper
















1. Prep your ingredients and set aside. Chop the green onions. Try to removing seeds and excess juice from the tomatoes before chopping. Brush mushrooms with a clean towel to remove dirt. Do not wash because they are like sponges and will absorb all the water. Set aside some cheese. Chop any other ingredients desired to the same size as the ingredients you already prepared.

2. Crack 3 eggs in a bowl and whisk. Add a splash of milk to make the eggs more fluffy when cooking.
















3. Use a non-stick small pan if you have one. Add about a 1/2 tablespoon butter or margarine into pan and heat (high heat) until it melts. Move the pan so the butter coats the entire bottom of the pan.

4. Add your egg mixture to the pan maintaining a high heat on the burner. Wait a couple seconds and then evenly distribute the ingredients on the omelette. Also, add your salt and pepper.

5. Lower your heat to about medium and check bottom of omelette for proper browning. Angle the pan to distribute the egg liquid to the bottom of the pan. Try to cook off all the liquid.

6. FLIP the entire omelette. The fun part for sure. First, make sure the omelette does not stick to the pan, add more butter if necessary to loosen it. If you dare, do a smooth but quick wrist motion out and up so you are moving your wrist in a counter-clockwise motion away from you. Use two forks if necessary or if you are too scared you will ruin your perfect omelette. At this point the omelette should be flat, not folded.

7. Let the other side cook briefly, about 2 minutes or less. Now, add the cheese to one side and fold over one side. What might be easier is when transferring the omelette to plate, use the pan to help you fold the omelette over. Finito. You are now one step closer to mastering egg cookery. Bravo. But, if you had problems just try again tomorrow morning or contact me for a lesson.

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