Saturday's Omelet, the Perfect Omelet and Cracking an Egg with One Hand

Typically my omelets are light and fluffy. This morning I left the heat on a little to high to start and browned the underside (outside). Despite a bit of overcooking, not what I call the "perfect omelet", it still turned out moist and delicious. Made with three eggs with a splash of water, I cooked the omelet in a little olive oil and filled the center while it was runny on top with a large pinch of sea salt, a dash of cayenne pepper, chopped and sauteed garlic, chantrelles, scallions, orange and yellow peppers, sour cream and avocado. I let it cook from the bottom up. No lid. On the side I served a dollop of Tuong Ot Toi Viet-Nam Chili Garlic Sauce.

Try this technique for making the perfect omelet: 

1. Crack three eggs in a bowl and beat until thoroughly mixed with a splash of milk or water. 
2. Pour into a lightly oiled, oven-proof stainless omelet pan at room temperature; slow cook on medium heat on a stove top burner (gas or electric). 
3. Roll the pan occasionally to see how it's cooking on the bottom. 
4. While still a little runny on top, add your filling ingredients and shredded cheese. 
5. Next, place the omelet in a pre-heated oven set to broil for two minutes. 
6. Be sure to have your oven mitt on when pulling your omelet out of the oven by the handle. 
7. Because you oiled your pan well, the omelet should slip right out and fold over. 
8. Garnish the top if you like with herbs, and add a dollop of sour cream, sauce, salsa or another condiment and serve hot.

I had hoped to share a link to an article by Tom Barkin of Slow Food Eugene and freelance writer. The archived article is unavailable, but here is an excerpt from the full article Tom sent me, written for The Register Guard and published on March 19, 2009:

Eggs a la perfection - The simplest of dishes can be the most difficult to get just right; with eggs, start with the farm. 

 

 "Ah! The perfect fried egg. Picture it sitting on a warmed plate amidst freshly buttered toast and crisp, salty bacon. Steam rises from the cup of coffee sitting nearby. The morning paper lies within reach, waiting to be read. The vision calls up moments of peacefulness and indulgence.

Or, consider the hard-cooked egg that for some inspires religious fervor. Visualize the Easter experience of some Christians for whom hard-boiled, red-dyed eggs symbolize the promise of eternal life. Or, consider Jews sitting at the Passover Seder table discussing the egg as a symbol of life, Biblical sacrifices in the Temple, the infinite nature of God, or springtime and rebirth.

Even the raw egg can engender vehement argument and protest. One can imagine the theologian and the scientist debating passionately whether the egg preceded the chicken or vice versa.

Eggs can do that for people. Some people, that is.

For others, eggs spur moments of culinary obsession. Those are my people...." Tom Barkin

Video: How to impress your foodie friends - Cracking an egg with one hand: