This week I made omelets. I used Julia Child's recipe and method to the letter. It is difficult to make a perfectly cooked egg; it takes a lot of practice. For years, I made scrambled eggs for breakfast. I currently make fried eggs for breakfast most mornings. The daily repition helps me to perfect my technique. I cook eggs on low or residual heat. If you use medium or high heat, the eggs get tough. I prefer them to be soft and tender.
Back to the omelet, I started with two whole eggs, one egg yolk, and one tablespoon of butter. I chose to make an herb and cheese omelet. I used a combination of parsley, chives, and dill for my herbs. It's a great combination of herbs. For the cheese, I used Prairie Breeze from Milton Creamery. You've probably noticed that I use that cheese A LOT. It's because it's perfection. It's tangy like sharp cheddar, but it also has crystals and is a little salty like parmesan.
I whisked the eggs until well combined. You want a nice smooth mixture, no tough white bits in the omelet. I added a hefty pinch of salt at this point. Meanwhile, I heated the pan over low heat for about five minutes with a tiny bit of oil. Once hot, I added half the butter. Previously, I cut the other half into small pieces and kept them in the fridge. Now, add the small bits of butter to the egg mixture and pour it into the pan. I use an egg spatula to stir the eggs around a bit and smooth out into a nice even layer in the pan. Oh, I should also mention that I used a 9-inch nonstick pan. You could probably go a little smaller, but the nonstick part is essential. I don't use a nonstick pan much, but always for eggs. After about a minute, I topped the omelet with the minced herbs and grated Prairie Breeze cheese. I cover the pan with a tight-fitting lid and turn off the heat. I let the omelet sit untouched for a few minutes. You want the egg to cook but very gently, so the bottom doesn't brown and the eggs don't become tough.
I carefully slide the omelet out onto a plate with a paper towel covering about half of the plate. I use the paper towel to help roll the omelet. This was hugely helpful, and I want to thank America's Test Kitchen for the tip. It makes it MUCH easier to roll the omelet evenly without cracking.
I served this omelet for dinner with garlic roasted potatoes and a spinach salad with a simple lemon vinaigrette. It was a great dinner.
Next week I'm making Quiche!