Classic Omelet With Fresh Thyme And Cheddar Recipes

CLASSIC OMELETTE TECHNIQUE

Steps:

• Break the eggs into a stainless steel bowl and beat with a whisk to a smooth consistency. Salt and pepper can be added now, immediately before cooking to allow full incorporation into the eggs.
• Heat the pan over medium to low heat. Add the butter and allow to heat to a bubbly state without burning or browning. Add the beaten eggs to the pan and immediately begin to stir the eggs in a circular fashion so they do not stick to the bottom at the same time that you shake the pan across the burners. Keep the pan moving, stirring with your spatula, so that as the eggs begin to cook and coagulate, you pull cooked egg from the outer edge of the pan over raw egg in the center.
• When the eggs are half cooked, cease stirring and shaking the pan, and now roll the raw and runny egg outward by twisting your wrist. The uncooked egg will now cook on the bottom and sides of the pan. The entire cooking process will take at most 2 minutes and experience will be the best teacher to master the classic omelette. The omelette should not brown but should stay a beautiful egg golden.
• .Give the pan 1 or 2 good firm raps on the burner and, holding the handle in one hand in an underhanded grip, tilt the handle upward and begin to roll the edge of the omelette furthest away from the serving dish towards the plate. Roll this edge of the omelette one third towards the center, begin to slide the front of the omelette out onto the plate so the leading edge becomes the seam of the omelette and is flatly on the bottom. This will from the perfect oval shaped omelette.
• To make filled omelettes, add cooked vegetables, cheese or meats to the center of the omelette just before you begin to roll the omelette for the finished plate. Always heat fillings separately and cut the meat and cheese thinly enough to be thoroughly heated by the heat from the omelette center.
• Suggested fillings: Sauteed mushrooms and goat cheese, fresh herbs; thyme, chives, tarragon, parsley, sauteed spinach, cheddar cheese and jalapeno pepper, cooked bacon or country ham ratatouille

CLASSIC OMELET WITH FRESH THYME AND CHEDDAR

Steps:

• Whisk together eggs, thyme, cheese and salt and pepper to taste.
• Heat a non-stick pan over medium-high heat.
• Add butter and when it begins to foam pour in the egg mixture.
• Lift and lightly swirl pan around so the egg covers the bottom and begins to cook.
• Continue to move the pan around and lift edges of the omelet to let the uncooked egg run to the bottom.
• It is done when the top is just cooked and the bottom is beginning to brown slightly.
• Fold omelet in half and slide onto a serving dish.

FRESH HERBS OMELET

Steps:

• Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste (about 1/8 teaspoon salt), and 2 teaspoons milk. Whisk half the herbs into the eggs and mix well.
• Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs and herbs, and serve.