The Forty-Second Omelet
The Forty-Second Omelet
Howard Helmer is Mr. Egg, the spokesperson for the American Egg Board — and he
really wants you to learn how to make an omelet. This is his way. He likes cheap
10-inch nonstick pans with sloping sides and he uses a pancake turner, so
there’s no big-deal equipment. Inside his omelets can be half a cup of just
about anything: grated cheese, vegetables, smoked salmon with cream cheese and
chives – whatever you can think of. For each omelet, here’s what you need to
know.
2 large eggs
2 tablespoons water or soda water
1/8 teaspoon salt
Pepper to taste
1 teaspoon olive oil or butterOptional 1/2 cup filling
Break the eggs into a glass measuring cup. Add the water, salt, and pepper and
beat with a fork until combined. Put the oil or butter in the omelet pan and set
over medium-high heat. When the fat starts to sizzle, swirl the pan to
distribute it evenly. Pour in the eggs, which will immediately begin to set.
Using an inverted pancake turner, push the cooked eggs toward you to the center
and turn the pan so that the raw eggs run into their place. Keep doing this
until the omelet has thickened and very little liquid egg remains. At this point
spread the optional filling over half the omelet. Using the pancake turner, flip
the other side of the omelet over the filling and slide the whole thing onto a
waiting plate. Ambitious cooks can simply invert the omelet onto the plate with
a quick flip of the wrist — a nice flourish.
This entry was posted on Wednesday, August 12th, 2009 at 7:35 pm and is filed under Recipes & Tips. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
