Making omelettes, breaking eggs

This afternoon I was reading a House Husband (another one) blog post where he detailed making dinner with photos to accompany the text. I thought that sounded like fun.

So…

Tonight I made us both an omelette. Yes, Mirinda came home so she can work from here tomorrow. Also, we have a bit of an egg excess at the moment so the meal suggested itself.

I prepared two small side salads first.

Nothing too fancy. Lettuce, cucumber, tomato, salad onion, capsicum all drizzled with truffle diffused olive oil and sprinkled with tarragon.

I’ve found that the important thing with omelettes is having everything ready to just chuck in when the time is ripe. So I prepared my various fillings well ahead of the actual egg bit.

Firstly, I sauteed some sliced leek and mushroom in my omelette pan using butter. The butter is important. I only use butter in my omelette pan. I don’t know why but I do. Call it a Chez Gaz quirk.

Second comes the cold fillings.

More capsicum, some shredded ham hock and Comte cheese. I have found that Comte is the best cheese to go with eggs. I suppose you could use any old cheese (all cheese is beautiful, after all) but I prefer the distinctive Frenchness of the Comte.

Now for the eggs. Two per person, beaten up with a dribble of milk, some tarragon (not a lot, mind), and salt and pepper, if desired but not really necessary. In fact I didn’t bother with seasoning.

A knob of butter in the pan and, once it’s very hot, pour in the egg mix.

This is the critical bit. You have to swoosh the liquid around a bit, filling in the area between the pan and the setting egg but not too much. You also need to use an egg slice to make sure the omelette doesn’t stick.

Now, when the top of the omelette is almost cooked (it should still be a bit gooey) drop in the cheese, then the rest of the fillings. The fillings should be on only one half so you can easily fold it over.

Finally, as elegantly as possible, slide the omelette from the pan to the plate and serve.

Ah, egg-licious.

In other non food news…Freya came into season today which meant keeping a very close eye on her on our walk.