Down to basics – the omelet

March 25, 2013 § 23 Comments

basic omelet 1

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.

eggs for two omelets

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:

  1. Fried eggs
  2. Baked eggs (most often baked plainly with just a drizzle of cream and maybe some herbs)
  3. Scrambled eggs (with or without lots of mix-ins)
  4. Poached eggs – Frittatas – this one’s a tie
  5. Omelets
  6. Soft or hard boiled eggs (though, actually, I do absolutely love a soft boiled egg, if someone else prepares it for me)
  7. 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 »

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