Tuesday, July 15, 2014

Omelet You In On A Secret

Eggs are a staple in any kitchen. They are often used in both sweet and savory dishes as components. In these applications they are an integral part of recipes, but not the star of the show. The egg normally gets the spotlight at breakfast. I'm not sure why eggs are mostly consumed in the morning. At our house, breakfast for dinner or lunch is always an option. Such as tonight, when I decided to take the challenge of making an omelet. Why is this even a challenge? Eggs and I have a mixed past. I have no issues cooking with eggs. However, I can't make a tasty scrambled egg to save my life. I am unsure about over easy eggs, and omelets are always half over cooked, half undercooked monstrosities. I will not eat a runny egg. Nope. I usually leave omelets to people who have the whole even cooking thing down pat. Just last week, as I was writing a post for my main blog, Hubby was watching a cooking show featuring eggs three ways. Fried, poached, and omelet. He immediately looked at me with that pleading look in his eyes. He saw the amazing product on screen, and he wanted it in his belly. If there is one thing I cannot resist, it is satisfying my husband's culinary fantasies. So I agreed to attempt the recipe. Unlike most omelets, this did not have a very hearty looking filling. Shallots, mushrooms, and Parmesan only? It sounded dubious. Where did they put the sausage and cheddar? But the man on the television claimed that the filling was light, but perfectly complemented the light and fluffy egg. When he pulled it out of the oven after only 5 minutes, I was in shock. His 4 egg omelet looked like it could feed three, when I would use 4 eggs for one omelet per person. Also, there was no milk. The prep was fussier, since you separated the eggs, and whipped the whites. I followed the recipe as written, and figured I would tweak it next round if it didn't work out. I can confirm, the only thing it needed was more Parmesan cheese.
I wish my bed was this fluffy!
The product was indeed fluffy and light. We could have easily fed a third person with only 4 eggs. I added some oven crisped apple wood smoked bacon and toast as sides, and I am plenty full. 

Fluffy Omelet

4 large eggs, separated 
2 tablespoon unsalted butter, melted
plus 1 tablespoon unsalted butter 
1/4 teaspoon salt 
1/4 teaspoon cream of tartar 
Mushroom filling 

1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk egg yolks, melted butter, and salt together in bowl. Place egg whites in bowl of stand mixer and sprinkle cream of tartar over surface. Fit stand mixer with whisk and whip egg whites on medium-low speed until foamy, 2 to 2½ minutes. Increase speed to medium-high and whip until stiff peaks just start to form, 2 to 3 minutes. Fold egg yolk mixture into egg whites until no white streaks remain. 2. Heat remaining 1 tablespoon butter in 12-inch ovensafe nonstick skillet over medium-high heat, swirling to coat bottom of pan. When butter foams, quickly add egg mixture, spreading into even layer with spatula. Remove pan from heat and gently sprinkle filling and Parmesan evenly over top of omelet. Transfer to oven and cook until center of omelet springs back when lightly pressed, 4½ minutes for slightly wet omelet and 5 minutes for dry omelet. 3. Run spatula around edges of omelet to loosen, shaking gently to release. Slide omelet onto cutting board and let stand for 30 seconds. Using spatula, fold omelet in half. Cut omelet in half crosswise and serve immediately.

Tip: make sure your cutting board is large enough for the whole omelet. My mistake caused it to crack before I could fold it. I didn't care, it still tasted yummy!

Mushroom Filling
sliced and diced
Gene Shallots!
1 teaspoon olive oil
1 shallot, sliced thin 
4 ounces white or cremini mushrooms, trimmed and chopped 
Salt and pepper 
1 teaspoon balsamic vinegar

 INSTRUCTIONS Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shallot and cook until softened and starting to brown, about 2 minutes. Add mushrooms and 1/8 teaspoon salt and season with pepper to taste. Cook until liquid has evaporated and mushrooms begin to brown, 6 to 8 minutes. Transfer mixture to bowl and stir in vinegar.
Oops! Get a bigger cutting board!
I've got my eyes on you...
While slightly fussy, this dish will be gracing my kitchen often. I have no issues with making omelets now, and eventually plan to adapt the fillings for different tastes. I would mark this as a delicious victory in my book. No more monstrosities for me, only delicate fluffy clouds of egg from now on. I suppose I should learn to make myself some tasty scrambled eggs too, but then I would have no excuse to ask my husband to make them for me. I love him and his scrambled eggs.
Heavens to Murgatroyd!