About Omelettes
May. 28th, 2007 10:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
livingdebToday I went out to eat with R and JA at Chez Zee. I got the honey ham omelette which reminded me once again that there are all kinds of omelettes, and I prefer plain old scrambled eggs to most of them.
In the olden days, all I cared about was that the eggs were fully cooked. I wanted absolutely no liquidity to the eggs and no other liquids that could be mistaken for lightly cooked eggs. I have learned several ways to do this.
One way is to do it like the chef at the Sherman cafeteria at Brandeis did it when I was there. You pour the egg on a large grill and it spreads out into a very large area and thus a very thin volume. It cooked through just fine, then he added the various fillings and folded over the egg several times until it would fit reasonably on the plate.
Saturday mornings were the one time you could count on a delicious meal at my college. There would be many (fifty?) flavors available, each with its own silly name, some of which were disgusting sounding. My favorites were the Smack (cheddar cheese) and the Plop Plop (many cheeses). I also remember that one was called Toe Jam (cream cheese and strawberry jam?).
Another way to ensure a fully cooked omelette is the over-easy method: saute the vegetables in the pan first, then pour the egg over it, then flip the whole thing in the pan, then add any cheese and fold it in half. This is how my favorite omelette is made, the Denver omelette (with ham, onion, green pepper, and cheddar cheese) at Disney World. I don't even like green (bell) pepper, but these were the best omelettes ever.
Another way is to stick the omelette pan under the broiler to cook the top or to cook the omelette with a lid to trap the heat and trick the heat into cooking the top of the omelette as well. The latter is what I do. I am not flipping half raw egg in my own kitchen. I barely trust myself with flipping pancakes.
**
Nowadays, it is not enough for me to get an omelette that is fully cooked. No, I want it to have cheese, preferably some kind of cheese with flavor, in every bite. Any other ingredients should be in most of the bites. They should not be all piled in the center, and you should not make a three-egg omelette with only a one-egg omelette's worth of filling.
And so far I have not liked my omelettes sweet. If you are in the mood for an omelette that is hearty, yet dessert-like, I recommend the honey-kissed ham omelette at Chez Zee. That ham is very sweet. Next time I'll have the lemon poppy seed Belgian waffle, which probably has less sugar than the ham omelette, and which can be ordered with unsweetened scrambled eggs.
In the olden days, all I cared about was that the eggs were fully cooked. I wanted absolutely no liquidity to the eggs and no other liquids that could be mistaken for lightly cooked eggs. I have learned several ways to do this.
One way is to do it like the chef at the Sherman cafeteria at Brandeis did it when I was there. You pour the egg on a large grill and it spreads out into a very large area and thus a very thin volume. It cooked through just fine, then he added the various fillings and folded over the egg several times until it would fit reasonably on the plate.
Saturday mornings were the one time you could count on a delicious meal at my college. There would be many (fifty?) flavors available, each with its own silly name, some of which were disgusting sounding. My favorites were the Smack (cheddar cheese) and the Plop Plop (many cheeses). I also remember that one was called Toe Jam (cream cheese and strawberry jam?).
Another way to ensure a fully cooked omelette is the over-easy method: saute the vegetables in the pan first, then pour the egg over it, then flip the whole thing in the pan, then add any cheese and fold it in half. This is how my favorite omelette is made, the Denver omelette (with ham, onion, green pepper, and cheddar cheese) at Disney World. I don't even like green (bell) pepper, but these were the best omelettes ever.
Another way is to stick the omelette pan under the broiler to cook the top or to cook the omelette with a lid to trap the heat and trick the heat into cooking the top of the omelette as well. The latter is what I do. I am not flipping half raw egg in my own kitchen. I barely trust myself with flipping pancakes.
**
Nowadays, it is not enough for me to get an omelette that is fully cooked. No, I want it to have cheese, preferably some kind of cheese with flavor, in every bite. Any other ingredients should be in most of the bites. They should not be all piled in the center, and you should not make a three-egg omelette with only a one-egg omelette's worth of filling.
And so far I have not liked my omelettes sweet. If you are in the mood for an omelette that is hearty, yet dessert-like, I recommend the honey-kissed ham omelette at Chez Zee. That ham is very sweet. Next time I'll have the lemon poppy seed Belgian waffle, which probably has less sugar than the ham omelette, and which can be ordered with unsweetened scrambled eggs.