Aaaahh!!! The humble egg. The controversy that surrounds this food item is amazing. I like to think of it as the “Paris Hilton” of the food world. One week loved, another week vilified. Lots of special appearances in many countries’ recipes around the globe. Nutritionists and food experts love talking about it. One week it is being blamed for the cause of high cholesterol, yet speak to any athlete or bodybuilder and they will all talk about its superior protein prowess.
I neither love eggs or hate them. They are definitely essential in any kitchen and most recipes use them. The gourmet and cooking world would feel naked without them. I like their versatility. Crack ’em add a little milk, heat up a pan and voila! An omelette! Or you can scramble them. Or boil them. Bake them…you get the drift. The Australian Egg Corporation has a wonderful website promoting many uses and recipes for it. Check it out!!! Even I was surprised.
I personally like to use eggs to make omelettes. An omelette is a complete meal. You can jazz it up in many ways. The methods for cooking them vary as well. I have concocted a method over the years that is foolproof. This is for a simple plain one.
You will need:
2-3 eggs. Fresh or free range. (The number of eggs will also depend on hunger and how many people will be eating. Anything more than 5 will require you to make an Italian fritatta or a Spanish tortilla.)
2-3 tablespoons of cream. (some people use water and others use milk. It all depends on how rich you like it)
Pinch of sea salt
Pinch of cracked peper
Grated parmesan or pecorino cheese
A good non stick pan…Essential!!!!
Heat up a grill, using a medium setting. Crack the eggs in a bowl and add all the remaining ingredients, except the cheese. Heat up the pan on a medium heat and spray with olive oil or melt some butter…mmmmm (wicked and delicious). Beat or whisk lightly using a fork. Once the pan has come to an even temperature and it is NOT too hot throw in the egg mixture. Now, using a flat spatula, push the partially set egg mixture from the outer edges of the pan to the centre, allowing the “uncooked” egg mixture to fall back over into the spot you just created. Do this from all sides of the pan. Once the omelette starts to take shape and begins to rise and set, sprinkle with the cheese. Remove from the stove and place the pan under the hot grill. (be careful not to put a plastic handle in the oven!!!…it really doesn’t taste nice!!!…make sure your pan handles are oven proof). Let it cook for a few minutes, checking to see it doesn’t get burnt. It should have a lovely golden colour and the cheese should be nicely melted. Serve up with a nice green salad and some crusty bread.
Eggs…ellent if I may say so myself!!!