Seasoning: Worcestershire sauce, salt and ground pepper, to taste. (optional 1 dash seasoning (Cajun or Creole)
sautéed onions
cheese
Always make an omelet in a nonstick pan. 2-egg omelet =8-inch omelet pan, 3-egg omelet=10-inch pan. But any nonstick sauté pan will do as long as it's round with sloped sides and between 6 inches and 10 inches in diameter.
Add the milk & seasoning to the eggs and whisk like crazy or throw in a blender. Whatever device you use, you're trying to beat as much air as possible into the eggs.
When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
Gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
If you're adding any other ingredients, now's the time to do it. (See below.) Spoon your filling across the center of the egg in straight line.
Lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown. The omelet will continue to cook after you remove it from the heat.
Possible fillings: mushrooms, diced onions, peppers, ham, or crumbled bacon and your imagination..
Want to know how to make the most perfect bacon ever? Don't we all! In this video, America's Test Kitchen shows us how to make it, and it's probably even easier than you'd think!
And if you're scared of the water and grease popping, the experts say that the water will simmer away, leaving you with your perfect piece of bacon!
courtesy of Felicia Thompson
Warning: note that you do NOT add the water to the cooking bacon, you start with the bacon in water.
From America’s Test Kitchen, we’ve added them to our “Recipe, Nutrition and Fitness Blogs” list/feeds (right sidebar)
Recipe/Item posted by
GlennDL
at
6:30 AM
Type of Recipe:
Breakfast
Ingredients:
8 eggs *
½ teaspoon salt
¼ teaspoon freshly ground pepper
½ cup Parmesan Cheese **
3 tablespoons butter
1 cup shredded cheese **
½ cup diced ham **
½ cup various toppings: peppers, onions, etc.
Instructions: Part 1
Over moderate heat add cumin, garlic and oregano to hot oil/butter and stir for one minute…
Add toppings and sauté for about one minute or until heated through, remove and set aside.
Instructions: Part 2
Beat eggs in large bowl, adding salt, pepper and the Parmesan Cheese.
Melt butter in 9-inch oven proof skillet, on medium high heat (hot enough to sizzle when a drop of water is added), melt butter.
Add eggs and set on low heat.
Using a heat resistant rubber scraper, carefully push cooked portions at edges toward center so the uncooked portions can reach the hot pans surface, tilting the pan and moving cooked portions as necessary.
When eggs are partially cooked (about 10 minutes) top with shredded ham/meat and toppings.
Layer remaining cheese on top.
When eggs are almost firm but not dry, slide pan under broiler for just a minute/until cheese starts to melt.
*I'm going to try this with Egg substitutes so check back later.
** substitute your own cheeses and meets, I use Cheddar in place of Parmesan and Colby Monterey Jack as the topping.
***sometimes I skip Part 1 (when making a community dish, because of the garlic) and just put the toppings in at step 5 for a crisper effect, but if you want to smell the most aromatic flavor do the cumin, oregano, garlic and butter mix at least once. Sometimes I will crush some Doritos cheese nacho chips into hot butter as a substitute for the cumin, oregano, garlic mix and spread on before the toppings. Warning, if you let anyone taste the buttered Doritos they will become addicted!
