“The process and organization leading up to the cooking of an egg tells you a lot about a cook.”
The Perfect Brunch for a Crowd!
I hadn’t realized this before but omelettes for me are a bit like pastry… if you over think it they NEVER work out. Further, I have done the unthinkable by taking them for granted. And eggs should never ever… I repeat, EVER be taken for granted. They are heaven sent and worthy of daily, nay, hourly praise.
But back to the overthinking thingy… much like overworking a pastry will toughen it… overthinking the simple perfection that an egg presents you with both in and out of its shell will only result in disappointment. It was when I first tried to record myself making the omelette for this post… I overthought it… bad idea… just follow the very few and very simple steps and you can’t go wrong.
Okay that little bit of ovum worship over with, let’s talk about omelettes. I could talk about any form of eggs for literally hours on end… except may quiche… and the only reason I say that is, no offence to the poor little quiche, but honestly I never think they taste sufficiently like eggs. I read once that if you want to make a bigger omelette or fluffier scramblers, you should add milk, cream or water… HA! What you should add if you want more egg is MORE EGG!
It’s how you handle the egg that changes how the egg reacts not what you add to it. I prefer my eggs a little on the wet side and never fluffy but rather dense and, well, egg like and so I will demonstrate how to make omelettes in the classic French style and that is a less fluffy and puffy omelette but rather a denser and infinitely more delicate and tender omelette.
The fillings of course are completely up to you and can include almost anything that you currently either have on hand, or would like to try wrapped up in a flavourful and delicate wrapper. That of course is the beauty of eggs… they truly go with just about everything and anything. Ahhhhh eggs!
I’ve described how I make an omelette in the instructions of the recipe portion but I hope that you will also find this very brief video helpful. It will also demonstrate how truly speedy they are to whip up making them a perfect brunch (or dinner) option for a crowd… heat a few pans and have two going at once!
Okay just a few pointers because I get a little fussy about things I truly adore;
1. The pan you choose matters. I like a 10″ non stick with rounded high-ish sides.
2. Olive oil or butter is a matter or taste but both cook similarly, just make sure it is HOT!!!! I can’t state that loudly enough. If your pan and oil is not hot enough the omelette will take too long to cook resulting in a tougher omelette.
3. You know you’ve got the pan hot enough if the eggs start to bubble and cook the MOMENT you introduce them to the pan, this is why giving the pan a shake is important. It will spread the eggs around giving you the proper shape.
4. Pre-make your fillings (i.e. fry and crumble bacon, slice cheese, sauté mushrooms & onions, slice avocado, peppers, tomatoes… you get the point 🙂 )
Enjoy & Namaste!
- olive oil for the pan
- 2 eggs (the fresher the better)
- S&P to taste
- Heat a drizzle of olive oil in a 9 or 10" non stick frying pan... and when I say heat it I mean that seriously... heat it... like for at least a minute or 90 seconds.
- Break eggs into a bowl.
- Whisk only enough to break the yolks and lightly combine white and yellow. This step is crucial for a tender and delicate omelette. If you prefer a really fluffy and fat omelette then by all means go to town and beat the heck out of them introducing as much air as possible.
- Pour all at once into the very hot pan and give the pan a good shake to distribute the egg.
- Reduce heat a notch or two to medium high.
- Manipulate edges to create a uniform shape should you so desire.
- After about 45 seconds or so add fillings of choice to one half of the egg that is almost completely cooked.
- Flip in half and turn heat off.
- Allow to sit on heat for another 30 seconds or so to warm ingredients and melt cheese if using.
- Top with S&P to taste.
- Serve immediately