Last night for dinner I had a very nearly perfect omelette. I used to make three egg omelettes, but on Alton Brown's suggestion I switched to two, as the eggs coat the pan and cook up faster. (The eggs cook through before the outside is too brown.)Alton also says that using a super gourmet pan reserved only for eggs is totally unnecessary; I have to say I agree.
My sidekick David and I have been having an omelette renaissance since watching Alton's omelette episode, and David's five dollar aluminum pan from Target has worked great. (It does have a nonstick coating, which gives me the heebie jeebies a bit...)
I made the omelette with two free range local eggs, just laid that morning. It included a tiny amount of un dyed cheddar cheese. I cut four cherry tomatoes from the garden in half and pan sauteed them with asparagus tips and a few tiny bay shrimp.
A dash of tarragon on top, and good Lord it was good!
My Step-Father was coming for dinner, so I also did a side of asparagus roasted in a drizzle of olive oil and a dusting of reggiano cheese to round out the plate.
You know what?
I can report that it's true - you can't make an omelette without breaking eggs...
- Will
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