leave your inhibitions at the door
A couple of days ago, someone hit me with this question.
Sir Hedonist, can you show me how to make an omelet? And take pictures so that I can do it myself next time?
It was a terrific question, even though that person pronounced “Sir Hedonist” as “honey.” And I’m a little fuzzy on how she exactly asked. I think it was more like, “Make me a FRICKIN’ omelet!”
Erring on the side of caution, I went ahead and showed her and took pictures. Note to aspiring food bloggers – When posed with a specific request like that from a hungry, grumpy spouse, skip the photos.
How I Make Omelets
It seems I never have the time I want to make omelets the way I really want to. (Although you can substitute a lot of different things for “make omelets” – “play guitar” or “golf” or “write a blog post that makes sense.”) Most of the time, I just beat the eggs with a splash of milk. But on those rare occasions where I have time, I like to soufflé the omelets so the egg part of it is light and fluffy. I find that the egg flavor is still there but less concentrated, allowing the filling flavors to come through more. As you’ll see in the pictures, I was making 3-4 omelets. This recipe is enough to make two.
– Four eggs, separate whites from eggs
– 2 Tablespoons butter, chopped in small squares
– 2 Tablespoon butter, divided, for cooking
– Salt and Pepper
– 4-5 Tablespoons of grated cheese. Although in this case, I crumbled some garlic and herb goat cheese from the local Four Corners Creamery.
– Fillings – The world’s your oyster here. Feel free to put whatever you want in there. Except maybe oysters. I usually love putting meat – ham, prosciutto, sausage – and jalapenos, but decided to go the veggie route this time with peppers, musrooms, tomatoes, and spinach.
1 – Preheat oven to 350 – Possibly optional, see below
2 – Sautee the filings in a tablespoon of butter until just tender. Remove from pan and set on a plate. Wipe pan down with paper towel. I use a small cast iron skillet, but nonstick is probably the second-best to use. Just make sure its oven-safe.
3 – Mix the egg yolks and the squares of butter, salt, & pepper
4 – Melt a tablespoon of butter in the pan
5 – With a hand mixer, beat the egg whites until foamy. Some recipes call for some cream of tartar to help them keep shape, but I don’t think that’s necessary if you go quickly.
6 – Carefully fold the yolks and grated cheese. You don’t want to over mix it, just fold slowly witth about 4-5 turns. Fold half of the mixture into pan.
7 – After about 3-4 minutes, when the bottom is set and starting to turn brown and top is still somewhat soft, put the half the fillings on top of the eggs and place in the oven.
8 – Cook for another 3-4 minutes. Gently slide onto a plate and fold over.
9 – Repeat with second omelet
Note – For those of you who are omelet samurai like me, you can flip the soufflé in the pan and not bother with the oven. It takes skill and a generous amount of butter, though.
On this particular morning, I was blessed with some time to make potatoes. And also blessed with some parboiled red potatoes from the night before. I cut up an onion in slivers and sautéed with some garlic, chopped up the potatoes, herbs, and fried the whole deal with a good amount of oil. This is where having a cast iron pan makes a difference – it helps to get that caramelization and crunchy bits.
How do you make omelets? What are your favorite fillings?