Nov 9, 2009
The Perfect Omelette
eggs-omelet-omelette-brunch-breakfast,the-chef-cooks-at-home
var omni_channel = "Kitchen";
var omni_prop4 = "article";
var omni_prop9 = "The-Perfect-Omelette";
var omni_prop10 = "1000078077";
var omni_prop16 = omni_channel + ":" + omni_prop9;
var omni_prop11 = omni_prop16;
var omni_prop12 = omni_prop11;
var omni_prop13 = "eggs-omelet-omelette-brunch-breakfast,the-chef-cooks-at-home";
var omni_pageName = "saveur:" + omni_prop12;
Credit: lucy like whoa/Flickr
Making the perfect omelette is, to me, a lifelong endeavor. Involving only a few ingredients, the omelette's simplicity makes cooking it just about impossible to master. I recently enjoyed a near-perfect omelette at
Joan's On Third in Los Angeles. Joan, a pupil of
Dione Lucas, told me that moderate heat and the right proportions of water, eggs, salt, and a little patience are the keys to success.
Her omelette was light and fluffy, almost like a thin egg crepe, filled with cheese, bacon, and mushrooms. Sheer heaven! And to think, my whole life I have unwittingly made my omelettes with cream and eggs instead of water, which lightens the texture. Dione definitely had the right idea in mind when she created her foolproof recipe.
Alex Guarnaschelli is chef of the New York City restaurant Butter.
Amanda
http://amandascookin.com
Deana
http://lostpastremembered.blogspot.com/