March 25, 2013 § 23 Comments
After I posted about my method for making creamy scrambled eggs, I received several requests asking whether I could write a similar post on making the perfect omelet.
The answer: most certainly! … Well, sort of.
The perfect omelet is a fitful, finnicky, tricky thing. It is said that you can judge the caliber of a chef by his or her plain roast chicken and his or her omelet. So, I knew that if I was to post about how to cook an omelet, I could not do so lightly.
So, I decided to put in a whole bunch of practice first.
On the whole, I’m relatively unpracticed at making omelets. Certainly if you compare with my practice in fried or scrambled eggs. I like eggs in nearly any preparation, but omelets are not at the very top of my list, so I don’t make them as frequently as some other eggy delights. Actually, if I were to order how frequently I made different types of eggs, the list would be something like this:
- Fried eggs
- Baked eggs (most often baked plainly with just a drizzle of cream and maybe some herbs)
- Scrambled eggs (with or without lots of mix-ins)
- Poached eggs – Frittatas – this one’s a tie
- Soft or hard boiled eggs (though, actually, I do absolutely love a soft boiled egg, if someone else prepares it for me)
- Other egg-based things like savory custards, stratas, souffles, etc.
So there you go. And I have now started the most boring conversation ever, listing egg preparation preferences. Or maybe it’s actually one of the most interesting potential conversations ever. Your egg preferences may be like a personality barometer. Maybe it’s an edible Myer’s-Briggs! Do all other INFJs have the same egg preferences as me? Do ENTPs prefer scrambled eggs above all while ISTJs are omelet people? Feel free to discuss. « Read the rest of this entry »