Sunday, August 12, 2007

Breakfast - too good, so simple

I've got to get going so can't do this justice right now but I wanted to at least begin because
it was that great

Such a simple thing. No explaining how good it was - ok - what's all the fuss about?
A simple omelet.
Thinly slice one medium yellow onion. Saute in a heavy-bottom pan with fresh unsalted butter and little olive oil, some fresh ground pepper and fine herbs. Saute to a golden brown. This takes some time and attention - don't let them burn, and don't stop til they're really "there". When done, remove onions from pan and reserve.
If you're going to use the same pan for the omelet, it will have to be cleaned thoroughly at this point - or just start with another if you prefer. I used the same one for both phases - a 10" calphalon hard anodized - NOT NON-STICK. That's important - no non-stick. If that's all you've got - go out for breakfast then buy some real cookware. Cast iron, allclad, hard-anodized, but nothing non-stick. OK, rant over...
Meanwhile, gently beat 3 jumbo or 4 large eggs with a couple of tablespoons heavy cream, salt and pepper to taste.
Heat pan with fresh unsalted butter and a little olive oil until foam subsides and add scrambled egg mixture. The pan should be quite hot and you should be seeing bubbling around the edges throughout - don't let the pan fall off this level of heat.
When things have begun to set on the bottom, but with considerable liquid still on top, work your way around the 4 corners of the pan, pushing the set egg toward the middle to expose hot pan area and tip the pan to flow egg onto the hot surface.
If you've done this properly, after the 4 corners you should have very little depth of unset egg on the top.
When the top surface is still moist, distribute the onion mixture over one half of the omelet and fold the other half over to cover. Turn off heat. Let set for about 1/2 minute and then slide out of pan onto heated plate.
If you started with a clean pan and used proper temperatures throughout there will never be a problem with sticking. The bottom (now outer) surface of your omelet should be beautifully browned and with deep wrinkles and furrows from your 4 corners operation.
No reason this should hit so hard - omelets everywhere and all the time should be as good. Every diner and greasy spoon should be able to turn this sort of thing out. But they don't. And you can. And it will save the world - at least a little bit.

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