How to Make the Perfect Omelette

Rise and shine! The sun is shining, the birds are chirping, and Tommy is desperately clinging to his iced coffee in an attempt to wake up.

Every morning I look at my calendar and am in awe at how quickly time flies. Tomorrow is August 1st. Monday I turn 27-years old. This month marks 1.5 years at my job. And SMAK is going on two months of daily posts. It is hard to believe! At the same time, it is very exciting to see how things change and how I am moving into different seasons of my life.

eggs

 If you are anything like me, breakfast food is one of your absolute all-time favorites. I could eat eggs, waffles and bacon for dinner! In fact, that was a regular occurrence growing up in the Engstrom household. As I've grown up, I've learned to perfect the omelette. It is a simple recipe that allows you to add whatever ingredients your heart's desire, customizing it to your tastes. In this post I've included a recipe for a very basis omelette - eggs, milk, cheese, and hot sauce.

omelette_1

omelette_2

The trick I've learned is to be patient. I prefer using a medium to low-heat to cook an omelette. This allows the eggs to cook slowly through and through, without burning the outside layer. As you will see below, after allowing the eggs to cook a while, you add the remaining ingredients, i.e. cheese, etc. This is where you can jazz up your breakfast a little more. Just think about the omelette choices you see when you go out to a restaurant - Western, Greek, Veggie, Fresca, Espanola. The options are endless! Choose the ingredients you want - cheese, ham, peppers, mushrooms - and make the omelette your own.

the perfect omelette

Getting the perfect half-moon shaped omelette takes time and practice - there are still mornings when I flub and turn my omelette into scrambled eggs out of frustration. It's just one of the many joys of cooking early in the morning.

Do you have an omelette making tips? Any favorite breakfast foods?

The Perfect Omelette Serves 1

Ingredients:

3 large eggs 2 tablespoons milk sea salt and freshly ground black pepper Sriracha hot sauce, to taste cheddar cheese, shredded butter

Instructions:

  1. Crack the eggs into a mixing bowl and add milk, Sriracha, and a pinch of salt and pepper
  2. Beat well with a fork or electric hand mixer.
  3. Put a small frying pan on a low heat and let it get hot, add a small knob of butter.
  4. When the butter has melted and is bubbling, add your eggs and move the pan around to spread them out evenly.
  5. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle in the cheddar cheese.
  6. Ease around the edge of the omelette with a spatula, then fold it in half. I move around the pan, draining any raw egg into the empty side of the pan. Fold again.
  7. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.

Eggs: Why Do We Need to Refrigerate Them?

eggs

If you're like everyone else in the United States, the idea of refrigerating your eggs seems completely normal. Why would we do it any other way? The crazy thing is, America is one of the few countries in the world where eggs are kept refrigerated. So why is our method of storing eggs different?

There are a number of factors that make it vital that we refrigerate eggs once we've purchased them...

  1. During the 1990s there was a mass outbreak of salmonella and farmers began vaccinating their hens to prevent spreading the disease through eggs or poultry. There has been a significant decrease in the number of documented salmonella cases: 15,000 in 1993 to only 459 in 2010.  In the United States, this hen vaccination is not mandatory. Instead, the FDA forces egg processors to adhere to certain sanitation practices, testing, and refrigeration.
  2. In large concentrated animal feeding operations, hens are put in close quarters with one another, thus increasing the possibility of salmonella contamination. As a result, USDA-graded eggs are washed during processing. During this washing process, the protective cuticle on the eggs outer shell is more often than not compromised. This is the layer of the egg that helps protect it from any bacteria. This industrial washing is banned throughout most of Europe.

The suggestion I give when looking to purchase eggs would be to buy local eggs, if at all possible. I realize that this may not always be possible so here are a few pointers when buying eggs at the grocery store:

  • Buy Grade A or AA eggs.
  • Be sure that the shells are clean and are not cracked.
  • Only purchase eggs that have been refrigerated in the store.
  • Do not run other errands before going home. Changing the eggs' temperature can lead to condensation which promotes the growth of bacteria.