March 1, 2015

Perfecting the omelette - attempt #1

So I had this idea of creating a series of blog posts detailing my journey in search of my perfect omelette. I might very well abandon this project after this post ... so stay tuned?

Before you judge my first attempt, I have to say that I have no issues whipping up some eggs, it's just that I'm trying to do things a little different this time just to see what it's like.

Why omelettes? Because it's simple, versatile and has endless variabilities. There are chefs that lightly beat the egg to combine the yolk and the whites, whereas some beat it like there's no tomorrow to make it more airy. Here, I'd figure out what works best for me.

Here's attempt #1

It was pretty much a failure, since my egg almost became scrambled. The main reason for this was because I tried using a stainless steel pan instead of what every chef would recommend for an omelette -- a non-stick pan. Next attempt would definitely involve a non-stick one, but I might revisit the stainless steel pan some time in the future.

I added some mature cheddar and some spring onions I had. Maybe I should consider extra mature cheddar instead, to give it more of a kick. Or maybe more cheese.

The piece of ham was a mistake. Way too big. But yummy, still.

Seasoning was about right.

Will try making a simple vinaigrette for the salad next time, since I found a bottle of cider vinegar lying around.

Update: On second thought, it could be because I didn't beat the egg as much and the pan wasn't hot enough. Should I stick to my stainless steel pan?

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