THE OMELET AND I

THE OMELET AND I
I do not like my eggs all burnt or lacy
When you are making mine, please don’t be too hasty
The treasured fruit so delicious and tasty
Beckons a biscuit with maybe some gravy
Until I got stuck as second breakfast cook on the line at a local restaurant, and watched the #1 cook cremating all the eggs, I really could have cared less about omelets. I don’t care for them, and I didn’t like making them.

With flames shooting out all around the edge of the egg pan, he cooked the most consistently brown, ugly, over done eggs I have ever seen. He would Laugh and say, “”no guts no glory”. He had no qualms what so ever about putting those burnt offerings on someone’s plate. I was aghast! I could not take it. Lol We had to switch. If he would have asked to switch, I would probably have called rank on him. Maybe that’s what he was trying to do all along! I just thought of that right now! That sneaky little Pauli! LOL Even though I personally did not like making omelets, I at least tried to make them edible.

If there is one thing in this world that puts us all on the same playing field, it is the pleasure and satisfaction of a good meal. Everyone in this household switched over to the “Keto” lifestyle with our eating habits, so this nice 3 egg omelet with the cheeses, meat, and veggies will make this an excellent meal for the day. A perfect balance of protein, Carbohydrates, and good fats.

Here are some things I learned on my journey to becoming Better Omelet maker. I’m not giving you a recipe for what goes in that omelet, you have made them, you know what you want.

I use a 6-8-inch egg pan, nonstick/ceramic with about 3 Tbsp. butter melting slowly in it. You will need a lid that will fit snuggly over the pan eventually. Have shot glass half full of water waiting. I love my spoonula, heat resistant gadget. Have your goodies ready on the side to toss on, it gets fast and furious as it goes along. You only want to beat your eggs once. More than that makes them tough. Another thing I found out the hard way.
Trusty wire whip ready, small deep bowl to hold 3 eggs and 3 Tbsp. of milk, water, or heavy whipping cream. I always choose the later. Big smile.
This is where you get rid of some frustrations and you beat those eggs so unmercifully they are nearly frothy. You can use an emersion blender, that’s what I used at the restaurant. I’m doing it the old fashion way today.
It is hard to recommend temperature, each stove has it's own quirks. I'm going to shoot for 5, medium/medium high You want your butter hot, but now smoking, when you pour the egg mixture into the pan you want a little sizzle but not a lingering one.

When you see the egg mixture start to cook around the outside edges you will start to use your spatula or weapon of choice to pull the edges towards the center of the pan. Repeat this all around the pan until most of the liquid has run off around and cooked from the sides in. This process is called “building” the omelet.

If it seems to be cooking to quickly, just lift the pan for a few seconds, knock the heat down a notch and go again.

While it is still moist but not sloppy on top, it is time to flip it over. However, you get it there is yours to know. Try to keep it in one piece mostly. This is where it speeds up.

It has been a while since I've flipped an omelet, so here we go..Well, my camera isn't quick enough to catch it in the air, however, here is proof it is back in the pan! lol I can still do it!!

Quickly toss on your goodies all over the top, finish with the cheese.

Now toss that shot glass of water around the edges.

Slap the lid on, hold it down and gently shake the pan to make sure everything is loose in there. When you lift the lid, you should see a fluffy gooey gooey omelet. Turn heat to low and leave the lid on for about a minute.

Fold it in half when plating. Put some more cheese on there! Go for it.

I hope you will give it a try when you are making someone a special breakfast someday. @fishyculture and myself will be eating this one. We deserve something special.

Thanks to @goldendawne and the @homesteading community for your continued support and encouragement. Shout out to @tattoodjay for tips and good advice. The names are to numerous to mention. I’m having a great time with each and every one of you. I'm trying to keep up with all of you youngens. :) I hope you find these ideas useful or at least entertaining. Have an awesome day everyone.