07-12-06 - 1


I've discovered the secrets to The One True Omelette. First of all, you need a non-stick 10" pan. A standard 9" pan is not as good, but you can use it if you want to eat filth like you usually do. Second, use only TWO eggs, not three or four or whatever, certainly not extra whites or anything vile like egg beaters. Whisk the eggs well in a bowl, and do NOT, DO NOT add water or milk or anything; do add salt & pepper at this point. Get the pan medium hot, butter it (not too hot that the butter insta-browns), and add the eggs. Now the third secret : do NOT touch the eggs. Do not stir, don't do that thing where you lift the edges and let some raw egg go underneath the cooked part. Just sit and let it cook and never touch it. Pretend you're cooking a crepe. It should get semi-solid quickly. Before it's all the way solid, add the cheese and other fillings. Do NOT stuff it full of all kinds of crap. I recommend only ham and cheese. It's crucial to use a good ham and cheese; one choice is the Niman Ranch smoked ham with a true aged English Cheddar, another good choice is a Manchego cheese with a Serrano ham. The ham should've been browned & warmed in another pan, perhaps with a tiny bit of oil if the ham's not fatty enough to give off it's own lube. Fold the omelette and top with some chopped parsely.

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