Today I’m going to do something I would never ordinarily do. I’m going to complicate a recipe – but just a little bit, and only because the reward is totally worth it.
Have you ever wanted to be known as ‘The Best Something-or-Otherer’? As in, ‘Oh, Alison? Why, yes, she’s the world’s best drunken night-time rollerblader!’ (I believe I was, once, a long time ago.) Well, here is your chance to become known by anyone you come into breakfast-time contact with as the World’s Best and Fluffiest Omelette Maker. From now on, ex-boyfriends (and/or girlfriends) will sigh mournfully over their stodgy eggs and remember the golden, happy days when you served them this…
- 2 eggs
- Splash of milk/cream/sour cream
- Knob of butter
- Salt and pepper
- Half a tomato
- A handful of excellent vintage cheddar, grated (Remember – NEVER skimp on cheese!)
- Some chopped parsley or chives
What to do
There is a slightly tricky skill you’re going to need to achieve World Omelette Domination. You need to be able to separate eggs.
Until recently, I was absolutely convinced that if I got so much as a molecule of egg yellow into my egg white when separating them, the game was up and I would have to start all over again. This resulted in a large number of eggs being scrambled instead of meringued. But fear not! When I told this to a friend recently, she poo-pooed me so vigorously (and Google-proved it to boot) that I actually tested it today (accidentally). I am happy to inform you that egg whites do still beat into proper peaks, even with bits of yellow in them.
So, let’s get started!
- Turn a plate on your stove to medium and turn on your oven’s grill.
- Separate your eggs, and don’t despair if you get some yellow in the whites. Beat the whites until they form fairly stiff peaks (secret strategy no. 1) and then add the yolks and some milk, cream or sour cream.
- Heat a small frying pan with the knob of butter in it. You want it to be medium hot before you put the egg mixture in.
- Wait a couple of minutes and then very, very gently, sprinkle the cheese, parsley/chives and tomatos on top of the eggy mousse in the frying pan.
- When the underneath is golden brown (lift it up and peek underneath to check) put the pan under the grill (secret strategy no. 2) so that the top gets a little bit cooked too. (Remember not to put the pan handle in the oven, and use an oven glove to take the pan out again.)
- Carefully flip one half over with the egg lifter and slide onto a plate.
- Pause for audience applause.
- Normal omelette: 10 minutes
- World’s Fluffiest Omelette: 15 minutes
- 1 chopping board
- 1 knife
- 1 frying pan
- 1 egg lifter
- 1 bowl
- Another bowl*
- A beater*
*Not required for Ordinary Omelettes
To sum up: 5 extra minutes and 2 extra things to wash up. That’s all it takes to become World Omelette Champion!
Wine pairing suggestion
Unlike scones, omelettes are a manly breakfast, even when they are soft and fluffy. No pink bubbles for this then! The creamy, smooth mousse of the Backsberg MCC will be as frothy as your amazing omelette.