That’s right, a post about eggs during this country’s largest egg recall. Why? Because I’m also choosing this time to convince you to buy organic eggs. Happier chickens, healthier eggs and a clearer conscience for only about a dollar more. She says as she steps off her soapbox…
I love eggs, cholesterol be damned. Actually I am the self-imposed egg queen (though I’m hoping some will back it up). I come from a large line of egg makers/eaters and have had lots of practice. Since eggs are relatively inexpensive, I always opted for fried or soft boiled over the student staple of Ramen noodles. And now that I’m adult, and can afford fancy things like cheese and vegetables, I’ve elevated my egg cooking to new levels. I’m going to share with you some tips on making my egg dish of choice; the omelette.
Many would say that omelettes are elusive. I’d agree with those people. The good part? Even a failed omelette tastes good! Though I wouldn’t attempt one for the first time for anyone other than yourself. But with some practice, you’ll be whipping and folding in no time at all.
You can put just about anything in an omelette. It’s a great “fridge-clearer” kind of meal. Some of my favorite combos:
- Brie, fine herbs and red peppers
- goat cheese, asparagus, chili pepper flakes and onion
- Feta and tomatoes
- Havarti and Avocado
- cream cheese (or Boursin) and mushrooms
- blue cheese and figs
- American cheese and ham (I have eaten approximately 5,000 of these in my life)
- Bacon and anything
So, now that you have some ingredient ideas, how exactly do you do this? Here are the steps. Please note: I like to make a large omelette, then split it in half to serve. I use the ratio of 5 eggs for 2 people.
1. Decide whether you want to sauté your vegetables, or use them raw. Whatever you decide, have them ready (sautéed or chopped) before you even thinking about starting the eggs. Seriously, don’t even crack them till your veggies are done. I like my veggies to be slightly crunchy, so I sauté in butter for 4-5 minutes, with any herbs I may be adding.
2. Generously butter pan and heat at medium high. I recommend a pan with sloped sides (for easier flipping) that is 9 or 10 inches wide.
3. While butter is melting, beat eggs vigorously with salt and pepper and bit of water. For 5 eggs, I’d add 3 tablespoons. My Mom taught me that you should add water to eggs for an omelette (it makes them fluffier), add milk to scrambled eggs (it makes them creamier). I have no backing to this, but it’s true. Trust the egg queen!
4. When butter is melted, reduce heat to medium and add eggs to pan. Scrape bowl to get every last bit of egg out. That tiny bit? That’s an extra bite, says my Grandmom (how sweet and Grandmom-y is that?)
5. Now pay attention, this happens fast. Allow eggs to set for 1 minute. Then, scrape around very edge of pan with a spatula, loosening eggs from pan, (if sides are not firm enough to lift, let cook a bit longer) and tilt pan to let the runny egg fill in the edge you’ve lifted. Repeat this every 10 seconds, moving in a circle around the pan until there is no raw egg in the middle of the pan (but they should still look wet). The whole process takes about 3-4 minutes.
6. Layer cheese on one half of circle, then other ingredients on top (and more herbs and spices if desired). Gently flip empty half of eggs over to form a half moon. Reduce heat to low and cook for 2-3 minutes to melt cheese.
7. Carefully transfer omelette to large plate (use 2 spatulas if you need to, I won’t tell). Cut in half and serve! Accept kuddos
Stef is many things. Amongst them: co-editor of we heart this, graphic designer, Philly girl in the California desert, borderline hoarder and a hardcore beauty junkie.