Wednesday, 20 February 2013

Attempt #38: Omelet

Eggs have two advantages over all other foods. First, they are procurable nearly everywhere; second, the most dainty person is sure when eating eggs that they have not been handled.”
extracted from - ‘
A Book for A Cook’, The Pillsbury Co. (1905)

Eggs are truly a miracle ingredient. To me eggs are like talented actors – they can play the lead role or the supporting role. And when they do play the supporting role, they are actually the ones who pull the entire show (or dish in this case) together.

This recipe was a hit among my kids. EGGS + CHEESE = HIT WITH KIDS! And it only took 5 minutes prep time! J

2 large free-range eggs
  • sea salt
  • freshly ground black pepper
  • 1 small knob butter
  • 1 small handful Cheddar cheese, grated, optional


Crack the eggs into a mixing bowl with a pinch of salt and pepper. Beat well with a fork.

Put a small frying pan on a low heat and let it get hot. Add a small knob of butter. When the butter has melted and is bubbling, add your eggs and move the pan around to spread them out evenly. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese, if using (I sometimes grate mine directly on to the omelette).

Using a spatula, ease around the edges of the omelette, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.

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