Some days just lend themselves to certain foods. Today it’s been raining on and off all morning, and what says, “perfect rainy day breakfast” better than an omelet? I am often asked how to make the perfect omelet. Personally, I don’t believe there is a perfect omelet - however, anyone can make a very good omelet. One friend wanted me to show her how to flip an omelet. Unless you have spent three months at the Marriott working the omelet station - as I did during my internship - this is not something you will want to do at home. No matter how much you practice the ‘flipping’ technique, you will on occasion miscalculate. I have a little puppy who lives to take advantage of my misses. The answer is to roll your omelet; and the key is to invest in a long, thin, rubber spatula.
Goat Cheese & Chive Omelet Recipe
Ingredients:
3 large eggs (room temperature)
1 ounce milk
salt
pepper
pinch curry powder
dash Tobasco or hot sauce
1 teaspoon fresh chives, chopped
goat cheese, crumbled
1 tablespoon butter (preferably clarified)
Preparation:
Whisk all ingredients together, except the goat cheese and butter.
Heat an 8" omelet pan and add butter.
When the butter is thoroughly heated, pour in egg mixture and cook, stirring constantly with the heat-resistant spatula, about 30 seconds. Lower the heat and let cook until set, about 20 seconds. Add the cheese. Remove the pan from the heat.
Using the spatula, loosen the edges of the omelet and then fold in half. Slide onto a warm serving plate.
2 comments:
I'm with you on not flipping the omelet! I have a favorite technique but rolling works well, too. All the fresh produce I get every week makes for lots of interesting filling combos, never mind the amazing flavor of pasture bred eggs!! That spatula looks really handy for crepes, too. Do you have a recommendation or source? Thanks!
Hi Belinda - I would love to find one of these spatulas. Where did you buy yours?
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