July 1, 2008
The Omelet
This morning I made myself an omelet using a recipe I found on the Epicurious.com web site. It’s a tarragon and goat cheese omelet. Yum, right? I’ll put the recipe down at the bottom of this post, if you’re interested.
Anyway, I had been thinking about it since last night and was really psyched about this omelet. I love goat cheese and I’ve got tarragon, chives, and parsely out in my herb garden so I figured it was going to be fabulous. I used organic brown eggs from uncaged chickens. I cut the herbs just moments before creating the omelet.
Everything seemed to be going so well. It looked good!
Alas, I knew as soon as my fork cut off the first bite.
Rubbery.
I had created a rubbery omelet. Shit! Why this one — of all the omelets I’ve made over the years? Why this one that I so especially was looking forward to? Why? Why??
Since the internet is the font of all knowledge, I decided to do a little investigating online. Although there are a lot of people who have experienced the rubbery omelet, there’s no one reason — apparently — for why an omelet might turn out that way. Among the possible causes:
- I over-beat the eggs.
- The eggs were old.
- I over-cooked the omelet.
I didn’t think I over-beat them and I’m pretty sure I didn’t over-cook. So… maybe it was just the eggs.
I don’t know. It was pretty disappointing, though.
In the course of my investigations, I discovered a fascinating video that shows a completely different omelet technique from the one I’ve been using. (Maybe the problem is my technique? Hm. But I’ve turned out tender omelets in the past using it!) What I do with an omelet is heat the butter, pour in the eggs, and as the eggs begin to set on the edges of the omelet, I lift up the edges and tilt the pan to let uncooked egg flow underneath. I read about this technique somewhere and I was under the impression that’s how everyone did it.
Wrong.
The guy in the video (from Gourmet.com) does a sort of fast scrambling kind of thing until the eggs are not quite set — and then he briefly lets off the scrambling so they can form a solid mass. Wow. I had no idea. Cool. Here, see for yourselves:
The Technique: The Classic Omelet: Magazine Video : gourmet.com
(You might also enjoy the written article that goes with the video. Click here.)
And, here’s the recipe for the omelet I was making:
Tarragon, Chive and Goat Cheese Omelet
Source: Epicurious (Servings: 2)
5 large eggs
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons (1/4 stick) butter
1 ¼ cups crumbled soft fresh goat cheese (such as Montrachet, about
4 ounces)
Whisk eggs, herbs, salt and pepper in medium bowl to blend. Melt 1 tablespoon butter in 9- to 10-inch-diameter nonstick skillet over medium heat. Add half of egg mixture to skillet and cook until very softly set, tilting skillet, running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 2 minutes. Sprinkle half of goat cheese over. Cover and cook until omelet is set, about 2 minutes. Tilt skillet and slide out omelet onto plate, folding omelet in half. Cover to keep warm. Repeat for second omelet with remaining butter, egg mixture and goat cheese. Serve immediately.
Comments(2)
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