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Eastpointe, Michigan, United States
Graduate of CCS. All around creative person, science enthusiast, technological adept, heavy metal killing machine.

Sunday, June 22, 2008

My Omelet Recipe

On my micro blogs last week I listed the ingredients while finishing paintings. I mentioned I'd list my whole recipe and cooking instructions. Here they are.

-2 Eggs
-1 "Glomp" of Milk
-3 Pinches of Salt
-7 Turns on a Pepper Mill
-1/4 Cap of Trader's Choice Chopped Onion
-3 Strips Worth of Bacon or Bacon Bits
-1 Slice of Swiss Cheese
-Parmesan Cheese as Desired
-2 Slices of Buttered Raisin Toast

So, how do you cook this?
First you need to mix the egg together. Mix the eggs, milk, salt, pepper, and onions together. A "glomp" of milk is the sound milk makes when it pours, so one "glomb" is roughly the amount of milk you want. For measuring the onions, I pour them in the cap off the Trader's Choice container, then pour them into the mixture.

I fork whip the mixture together while the pan heats, it only takes a few seconds, you don't need to destroy it with whipping. Mixing too much causes the onions to sink and you'll end up with them only in one area of the Omelet.

I use a slightly small pan, only about 5 inches across the bottom. After pouring the egg into the pan, I swish it around so there's a thin film of egg around the edges. This helps later when you need to fold the egg, and it provides a good indicator for when the egg is ready to be folded. The film will peel away from the pan, and that's when you know it's ready. I tend to let it get really brown on the bottom. For the loose egg on top, I take a fork and spread it around so it gets cooked a bit more.

One trick to make sure it cooks fully is to pull some of the solid egg back and let the non-cooked "wet" egg fill the spot.

Now, when the egg is almost entirely solid, I add the ingredients to one side. It doesn't matter what order the go in, but I tend to tear up the slice of Swiss and I try to get the bacon spread evenly. Sprinkle on the Parmesan and add a bit more pepper. Then fold the egg. It' pretty easy, you just need to slip the fork underneath the side without the ingredients and then flip the egg over. This will melt the cheese, warm the bacon, and cook off any "wet" egg left. It takes a little practice but it's not hard at all.

Now all you need to do is slide the omelet off the pan on to a plate. The toast, I drop it in the toaster when I add the ingredients and it pops up almost exactly when I finish the omelet.

Finally, pour on more Parmesan and pepper and it's ready!