Years ago, when hubby and I were just dating, we would have some of our best nights sitting in his kitchen late into the night, while he cooked up some midnight dinners for us. He would make something new every night and it was always delicious. His techniques were simple: things he learned from tv, his mom or just through experiments. Nonetheless they were always delicious.
It was a time in our lives where we were care free. With few responsibilities and late night chats and afternoon breakfasts. Always paired with many cuddles and even more laughs.
One day, I came over to his house and noticed a new frying pan. It was one of those AS SEEN ON TV things. His house had more AS SEEN ON TV items than a hoarder’s. They had the Ronco Rotisserie oven, they had the Jack LaLanne Juicer, not to mention loads of other gadgets I was amused by…and they had this frying pan. It was unique. It had huge domed sides and a domed lid. It was a revelation in cooking apparently! You could cook with no oil! (Total BS by the way).
My hubby tried to sell this idea to me and I was not going for it…but I could not argue with the fact that his food was yummy. And somehow his omelettes were always perfect. He said that he owed it to the pan, because the heat ciriculated evenly in the domed pan…bla bla bla. I knew better. It was not the pan. I knew it had something to do with his technique.
Sure enough, several months later, when I was in culinary school, I figured it out. He combined several techniques that allowed for a souffle like omelette. That combination of techniques proves perfection.
Technique #1: He would whip up the eggs with some sour cream or milk in a blender. This whipped air into the eggs which creates a more souffle omelette. Additionally, whipping in cream or water or sour cream allows for more liquid in the eggs. What does that mean? When the liquid is heated to 212 degrees F, the liquid will begin to evaporate. This will in turn make lots of small holes in the egg giving fluffy eggs. The liquid also keeps the cooking temperature to less than 212°F (boiling) for longer, therefore increasing the the time for the egg proteins to foam and expand before setting, resulting in a smoother and fluffier omelette.
Technique #2: He covered the eggs. What does that do? In the last phase of cooking the eggs, he placed a lid on them and therefore created a nice little steamy sauna for the eggs. That cooks them delicately and allows the eggs to slowly cook, letting those egg proteins expand slowly and allowing them to puff up. Plus the sour cream adds a really yummy flavor.
Now, this omelette is not the French classic omelette. Those omelettes are white and smooth without any caramalization on them. Or as my French chef used to say, “Zey should be az smooth az a baby’s butt!” Hubs and I like our eggs to have some color on them so the baby butt omelette is not for us 🙂
The best part is that this can be done with any number of ingredients. Typically we add some olive oil to the pan. And I throw in some sliced turkey or ham, along with some onions and mushrooms. I let that get nice and brown while I whip up the egg whites with some garlic and sour cream. Yes EGG WHITES. You will still get a gorgeous omelette and you will never miss the yolks but you retain all the protein 🙂
Then I add the egg whites into the pan and twirl them around for a bit. Then I place the lid on top for about 3-4 minutes. When the egg whites are mostly cooked, I add the cheese.
I add in the greens of choice, typically spinach but kale has sneaked its way into our omelettes as well.
And then I cover. And cook over medium heat for 3-4 minutes or until no runny whites remain.
And then I fold it over. Sometimes it works, sometimes it doesn’t. This time it did 🙂 I sprinkled with some pretty chives to make it fancy 🙂