Breaking Some Eggs

pretty omelet
Do you make omelets? Do you spell them omelette? What is your technique? Were you professionally trained?

I’ve come to adore omelets. I spell them the easy way, mostly because I’m lazy, but, they have all the adornment they need without extra “te”. I make them about 4 days/week, mostly for breakfast, but sometimes for dinner, and, occasionally, for lunch. Don’t get me started on a late-night cheese-omelet snack. In my quest for making a perfect omelet, I have found that the best thing I can tell someone is “break some eggs”.

Some folks beat the eggs before putting them in the pan (I do). Some add milk, cream, oil to the eggs (I mostly don’t). I find that beating the eggs before hand, while not resulting in quite the smoothness of egg, help me to better incorporate all the good vegetables I’m going to include. So, I beat before, but,  I don’t add anything to them; just eggs. I have tried tons of different methods, pans and vessels. This works well for me. But, let’s not talk generally, let’s talk about this omelet.

For this omelet, I precut my greens (spinach, kale and chard), onions, purple carrot, jalapeño, red bell pepper and (looks like) shrimp. I sliced heirloom tomato for the top. Once the eggs were beaten, I heated the pan (non-stick ScanPan) on high. I used a mixture of grass-fed beef tallow from fatworks and grass-fed butter (Kerrygold), probably 1/2 tablespoon of each. When the fat was hot, I sautéed all the vegetables together. This is the point where I will add some salt and pepper (fresh ground pepper, of course, and I really like pink Himalayan salt these days). Once the vegetables reach a good level of translucency and char, I took the pan off the heat and add the eggs. Turn the heat to low now; don’t be in a hurry to put the pan back on. Meanwhile, stir the eggs, and fold them a bit. Make holes in the omelet and let the egg flow down to the bottom so that it gets cooked. Lift up the edges and let the runny egg move into the new spaces and set the omelet back on top. This part is the hardest to master, getting the egg cooked without having to flip the omelet. Now, add some more salt and pepper (and cheese, if that is your thing) and reapply the low heat. Let it cook until it looks like this


The final product is made by doing a “tri-fold” of this beast. Lean the pan up to one side and lift the edge and let the omelet fall on itself to the center. Repeat on the other side. Slide that monster off onto your plate, add your accoutrements, and have at it.

Teaching oneself to cook is an experiment. I still break things pushing the envelope, and let’s not even start talking about the hilarity of 4 habaneros vs 2. But, it’s about the journey. It’s about making things up, using the best and freshest ingredients and learning along the way.

As my favorite waitress used to say — enjoy…err…no…choke on it. Yeah that’s what she used to say… Thanks, Janie.

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