Sometimes, you just have to go back to the basics. Farm fresh eggs, 100% real butter, and a pinch of salt and pepper.
Yup, I’m talkin bout omelettes.
They’re perfect for a midnight snack, breakfast, dinner, lunch…ok, so pretty much any meal. I love them alone, or with any number of tasty fillings (mushrooms, green onions, tomato–yum!).
I’ve always been a big omelette fan, but it wasn’t until the summer before I left for college that I started making them myself. The entire summer, at exactly 11pm, I would cook an omelet. I ate it on the couch, watching TV (and probably relishing in my freedom from high school). Perfection.
Last week, while I was watching season one of Jamie Oliver’s Food Revolution, I started looking up clips from Jamie’s older UK shows on YouTube. I stumbled on this short video, in which Jamie does a great job of showing how to cook the perfect omelette.
Jamie Oliver’s Perfect Omelette
• 2-3 large eggs, preferably free-range or organic
• sea salt and freshly ground black pepper
• olive oil
• pat of butter
• a small handful of grated Cheddar cheese (optional)
Place your pan over medium heat. Add a little bit of oil and a knob of butter. Let it melt and give it a few shakes to coat the pan. Break the eggs in to a small bowl, add a pinch of salt and pepper. Whip with your fork and pour the eggs in to the pan. During the first 20 seconds, use your fork or spatula to draw the eggs in a bit so that the uppermost egg gets redistributed (this allows the eggs to cook more evenly). After 30 seconds, use your fork or spatula to loosen the egg one last time. Turn the heat down a little, and grate a bit of cheese on top of the omelette. Let it set over low heat a bit more, until the softness of the eggs just begins to turn. Go around the edges to loosen the omelette, then tilt the pan so the omelette slides slightly away from you. Put the spatula under one side and flap it–and you’re done!
You can do what I did this morning, and savor the simplicity of the eggs, butter and cheese–or go crazy with some of the following fillings:
Turkey/Chicken Sausage, Soyrizo, Bacon, Zucchini, Bell Peppers, Scallion, Mushrooms, Basil, Onions, Roasted Red Pepper, Tomatoes, Kalamata Olives, Avocado, Sundried Tomatoes, Sour Cream, Salsa
I love Jamie’s method because it’s quick and easy, without using fancy techniques. Of course, there are plenty of different approaches, but this one produced the best omelette I’ve ever made.
Of course, I guess I’ll have to try it at 11pm to really be sure…