Greetings to new subscribers Marie, Bonnie and Keetha!
Before I go any further, let me say this: despite anything Microsoft Word may say to the contrary, “omelette” is a perfectly acceptable alternate spelling of omelet. Now that I’ve got that off my chest, let’s get to this week’s post.
One of my favorite foods to cook is an omelette. I like eggs anyway, but there’s so much to love about the omelette process: the folding of the cooked eggs, the selection of filling and, of course, the sheer athleticism of the all-important flip. (I’m 51 years old. At my age, flipping an egg is athleticism, ok?)
Making omelettes is not difficult, but it’s one of those things that is easier to learn if someone demonstrates and explains it than if it’s just described in writing. And so, this week, an Easy Omelettes Tutorial Video joins the previous tutorial videos on making homemade ravioli and blind-baking a pastry shell.
In the video, you’ll see how to make two styles of omelettes: a simple single fold, and a tri-fold. (You’ll also see how to wrist-flip the eggs, as well as how to do an easy “cheater’s flip” that’s as close to foolproof as you can get.) For demonstration purposes, I used a simple filling of green peppers, shallots, garlic and mushrooms, since I wanted the focus of the video to be on the handling of the eggs and not on a particular filling. Needless to say, feel free to use any filling you like, and don’t be afraid to be creative! (Even leftovers sometimes make a great omelette filling.) In the video, before sautéing the filling ingredients, I set a small amount of each aside and used them to top the finished omelette. Having the cooked vegetables inside, and the same (uncooked) vegetables on top, is a good way to create an interesting texture/flavor combination.
And don’t forget the cheese!
The total video length is about 12:19. Happy Omelette making!
See you next week! Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)