There are certain holes in anyone’s culinary talents — things we weren’t taught, or haven’t had the energy to research … and then there are things we didn’t even know we didn’t know, if you will. Making omelettes is one of those skills I didn’t even realise I didn’t have. I thought I could make perfectly acceptable, passable omelettes, folded and fluffy, until I saw a video on Serious Eats explaining how to make a folded omelette and my eyes were opened. It was a whole new technique to explore — I was excited to try something new. And when I did, I realised I could never return to what I had previously defined as an ‘omelette.’
The Serious Eats videos involving eggs, of which there are two, are demonstrated by George Weld, head chef of Egg in Brooklyn — so you’d think he’d have a bit of experience making omelettes. The technique outlined in the video involves, among other things, not beating the eggs too much and moving the pan and a fork in opposite directions while the egg cooks. Most importantly, Weld instructs viewers to move the uncooked egg into areas of the pan where the egg is cooked, thinly spreading the egg mixture. Finally, he demonstrates the most difficult part: the perfect fold. I won’t ruin the surprise by trying to describe it here.
Now, I love a lot of veggies in my omelet, and I stuffed this one with spinach, red onions, mushrooms, tomatoes, green and red pepper and cheddar cheese. This was a double portion to be shared with my flatmate, so we ended up making a giant omelette bursting at the seams with five eggs and five types of veggies stuffed inside. Obviously this precluded me from rolling the little beauty, but using the technique demonstrated by George Weld I was able to at least create a very neat fold.
The difference in the texture of the eggs, their light fluffiness, and the sophistication of the omelette in general was AMAZING. It was OH SO TASTY, dear readers. I can’t recommend this video be watched — and emulated — enough.
Furthermore, I’m 25 years old and I still can’t seem to get over how awesome Sunday breakfasts are. Anyone with me on that?