I don’t know about you, but I usually do pretty well with eggs. Hard boiled are a breeze-even poached or over easy. But scrambled eggs and omelettes, I didn’t really care for them or do well at making them.
But in our quest to eat less carbs and sweets during our weekend family breakfasts, I had to make more eggs. And while I like a good poached egg, or over easy (farm fresh eggs only please), my family only likes scrambled.
I frequently recruited our daughter to make the egg portion of our meal, because hers were just creamier and tasted so much better. I watched her technique, and the only difference I saw is that she moved hers around in the pan a bit more than I do. So I still didn’t know why hers were so superior in taste than mine- until I asked her 🙂
Have you guessed it yet? It was temperature. Always in a hurry to get the final part of the meal done, I was cooking mine too vigorously and quickly, and they ended up tough and rubbery.
This same principle applies to omelettes which are much easier than you might think. I hope you will add them to your weekend breakfast rotation.
The first thing I do is chop and grate the ingredients for the filling of our omelettes. My husband likes bell peppers, mushroom, deli ham, green onions, and cheddar cheese in his omelette. I slice the pepper very finely, and dice about half a mushroom. The deli ham I keep frozen, it actually slices well frozen and I dice it up as well.
Next, I prepare the egg mixture. I use 2 farm fresh eggs, and whisk them well after cracking in the bowl. We want to incorporate lots of air into them. Then I add 2 tbs of milk or cream, a little salt and pepper and the magic ingredient: cornstarch.
This is totally optional, and your omelette will be light and fluffy without this addition, but I can tell a little bit of a difference when I leave it out, I think it is worth adding. I use about half a tablespoon and 2 tablespoons of water and whisk it together well right before adding to the egg mixture.
Using my 10 inch cast iron skillet on medium high, I put a tablespoon or 2 of olive oil and let that heat up, and then add my peppers and mushrooms and saute them for a minute or two. Then I turn the heat all the way down to it’s LOWEST setting, and add a tablespoon of butter and swirl it all around the pan as it melts.
Then I add my egg mixture, and then cover the pan with a lid. The eggs cook really slowly this way, which is what you want. When I see the edges begin to dry out a bit, I sprinkle the ham, mushrooms, peppers, diced green onion tops, and a little bit of cheese on top and replace the lid. Once the entire surface looks mostly dry and set, I fold the omelette in half. I use a fish spatula, it’s thinness is perfect for this. The underside of the omelette should be lightly browned.
I cook with the lid on just a few minutes more to make sure that the omelette is cooked thru, then serve on a plate with some more sprinkled cheese and green onions, with a little bit of sour cream on the side. Light, fluffy, and incredibly filling and delicious. These frequently become brunch on the weekends.
I hope you will give them a try soon 🙂