One of the things I love about cooking is learning something new, and sometimes learning just doesn’t come easy, a gap in my skills has always been my inability to make a decent omelette. Now not being good at something and having them consistently fail, over time, I stopped trying.
Last night I was hungry, really hungry and I needed food fast. And out of the blue I said “I’m making a damned omelette.â€
Success, at long last! No longer will fluffy light omelettes taunt me from the egg carton. It was a delicious victory.
I discovered that a screaming hot pan and more butter than most people would admit to using* for 2 eggs was the trick. I don’t use non-stick (Teflon is nasty), so to pull this off in a stainless steel pan just makes the victory tastier.
*I used about 3 Tablespoons of French Butter.
I use a lot more butter for eggs than most people anyway, so thay may contribute to my omelette making success. Lots of butter and a very hot cast iron skillet, I never did like cooking breakfast food in any other kind.
I used to cook only with butter in college! I made the most amazing gratin dauphinoise with pounds of butter…. and lard.
Baked salmon in a sauce of onions, ginger, garlic, wine, and plums. I’d leave out the onions the next time – interesting taste, though. Tart, sweet, and gingery.