Archive for October, 2011

Back to basics: Ham and Cheese omelet

Posted in Breakfast, Eggs on October 9th, 2011 by admin – 1 Comment

First, I think it’s both a little strange and sweet that I’m 33 years old and my mom still sends me care packages. Back in college it was boxes of Rice-A-Roni and coupons for toilet paper. Now I get a combination of bakeware, purple things, purple bakeware, and Hello Kitty.

Yes, I’m a Sanrio fan-girl.

A while back she sent me a purple omelet pan, I’m guessing after reading about my failed omelet attempts. I hadn’t wanted an omelet since getting the pan and felt guilty for not using it. I think it’s the pressure of going in knowing you can’t pretend at the last minute that you really meant to make scrambled eggs after all.

That doesn’t show it in all of its purple glory.

Today however I was in a breakfast mood. I had breakfast for breakfast and breakfast for dinner, and lunch… well lunch was two mini Snickers ice cream bars. (They make them small so you have to eat more.) I decided to make a good old fashioned ham and cheese omelet. No extras. Three ingredients:

  • Ham

I broke the reclosable seal, a bad start.

  • Cheese

No omelet is complete without good old cheddar cheese.

  • Eggs

Yes that’s a family pack which they usually mean for more than two people, but you’d be amazed how many eggs you go through when you start baking. And butter, I can go through a scary amount of butter.

Then I looked online for any last minute advice and found the Basic Omelet Recipe. It started…

Many people are intimidated by omelets, but if you can make scrambled eggs, you can make an omelet.

What!? Totally disagree… turn that around and it’s been my experience.

Omelets should always be cooked in a nonstick sauté pan. An 8″ omelet pan is the best choice.

Sorry mom, wrong size.

They added on ingredients “2 Tbsp clarified butter or whole butter” (what other butter is there?) and “2 Tbsp. whole milk”.

Add the milk to the eggs and season to taste with salt and white pepper.

After learning what ‘to taste’ means, I don’t think I’m going to taste my raw egg mixture, it’s more like ‘season to guess’.

Then, grab your whisk and whisk like crazy. You’re going to want to work up a sweat here. If you’re not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you’re trying to beat as much air as possible into the eggs.

Again recipe, seriously? First I have to get mixing bowl off the top shelf which means getting out the step stool just to make an omelet, and then you suggest I might even need an electric mixer? I used my Hello Kitty whisk, and while I didn’t work up a sweat, I had a little left over from the walk from the grocery store so close enough.

Yes, Sanrio fan-girl. I have the matching spatula and strainer too.

When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set.

This is the moment of perfection, omelet potential, unbroken.

With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.

Kinda working…

Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.

I haven’t cooked with nonstick pans before so this was amazing. I would have taken video of the egg sliding around the pan if I could.

Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.

And there it is, the expected outcome for me and my omelet.

If you’re adding any other ingredients, now’s the time to do it.

Add the ham and cheese and my breakfast for dinner is complete with chocolate milk.