Tuesday, May 15, 2007

The Ham and Cheese Omelette Experiment

I usually eat Dannon All Natural yogurt for breakfast with a piece of fruit. Lately I've been craving something more substantial.

Three eggs
frozen ham
cheese you've grated yourself (don't buy prebagged shredded cheese. it's a trick on people who don't own graters)

i like the ham cut into confetti, as small as possible. cook it in the pan until the pan dries up, then transfer it out. grate the cheese, and leave the cheese and ham in two piles on a cutting board near your pan.

Pull the eggs from the fridge at the last possible moment. Whisk briskly and add to a hot pan that you've greased with a little butter that's then been allowed to brown.

once the omelet starts to set up, poke it down to the center with a silicone spatula. this is pretty much an essential tool for cooking. buy one now.

once you can get under the egg with the spatula, see which side's setting up more. sprinkle the cheese and ham on that side, then flip the uncovered side over to form a half-moon.

I can usually do this with one spatula, but today I tried a second or two early and ripped my omelet. No fuss - I just flipped the other half over and served it on the other side. Two silicone spatulas would be as close to foolproof as possible for this one.

Serve with fresh salsa made by my awesome bud Brenda and a little Cholula chili garlic sauce. Yum-o in under 30.

I've been using colby jack cheese in this lately, and it's worked nicely, but I need to up the ante with some fun sausage and smoked cheddar. Too bad the eggs here suck. Maybe the organics will have more flavor.

EDIT 2: Organic eggs DO have more flavor. Aidells sausage, however, is ludicrously overpriced. I also did the dish with smoked cheddar and chopped honey ham and I'm not doing that again - way too much smoke for something with eggs. Smoked cheddar alone, with the outside shaved off, would probably be fine.

EDIT: Jessilee, who I fantasize about more than she knows, asked a good question in comments. Why the fuck DO I chill eggs before whisking them?

Because I tried letting them sit out for a little while to come to room temperature versus as cold as possible when I made breakfast for the fam on Sundays (my initial foray into cooking) and the cold eggs came out better on all fronts.

Since I forgot this too, I like to use a stick of butter directly on the pan to butter it, THEN whisk the eggs. It lets the butter brown. Brown butter is awesome.

1 comment:

JessiLee said...

Yum-o? Too much Rachel Ray! Not that I blame you, she's totally quotable. Mmm, omelets. Why not take the eggs out of the fridge while you are grabbing everything else though?