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25 December, 2008

How to Make the Best Omelet That You Will Ever Eat in Your Entire Life...or...Yum!

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Christmas morning omelets have long been a tradition in my family. My brother-in-law makes hands-down the best omelets on earth! Now, mind you, I have had omelets from some very snazzy restaurants, and they are put to absolute shame by my brother-in-law's omelets! This year he has agreed to allow me to photograph the steps for making them. I might add here that if you are a fat-free fanatic, you had better turn back now. And...hey!...this is once a year! 

He always makes two 3 egg omelets at once, so we start with 6 eggs and add some milk.

The eggs are then thoroughly beaten. He actually continued to beat them after this photo was taken.

Now for the part that might cause you to faint. He puts 1/4 of a stick of butter...not margarine...in each pan. In case you are worried about my cholesterol, we only do this once a year! He says that an important step is to let the pan cool a little while the butter melts. This, he says, is where most people go wrong. They have the pan too hot. You don't want the butter to burn.

While he is taking care of that part, let's choose our ingredients. Notice how nicely my sister has displayed them! She says she is "sucking up to the blog!" hehehe! Isn't it funny how our families finally get drawn in? I'll just let you scroll through and decide for yourselves since she has labeled them so nicely!










What did you choose? A few years ago my brother-in-law began offering half and half omelets...so this year I have chosen half  ham and half crab. Here he says that it's very important to cook them and fold them so that the halves stay separated. I might note that he is a perfectionist and that this omelet will not be less than excellent!

Next he adds the onions to the ham half. I have to 'fess up to having the most complicated omelet in the entire family! Everyone else has ham and cheese or crab and cheese, but not me! I might also add that mine is also the best omelet in the family! Note that the crab has had time to brown a little.

Now he adds bacon over both halves. Yes, yes, I know...but this is once a year...remember? Now the pan has to be pulled off of the stove and allowed to cool some because the eggs will be added next and we don't want them to cook too fast.

Now that the pan has cooled a little, he adds the eggs.

He says that you need at least 3 eggs so that the ingredients are all covered and the omelet will hold together.

Now it has to cook. At first, he lets it cook without turning the pan. Once the eggs have set a little, he lifts the pan off the stove and begins to rotate the pan in circles so that the omelet isn't sticking. That part was really hard to photograph since the pan is moving! (Imagine...swirling, swirling!)

Once the eggs are really cooking on the bottom, he lifts up the pan again and tilts it to the side so that the uncooked parts of the eggs go over to the edges of the pan. Once again...hard to photograph. (Imagine...tilting, tilting!) Remember this all takes place over relatively low heat and takes a little time.

Now that the eggs are almost done, he adds the cheese. I'm having cheddar on the ham half and aged Gouda on the crab half. If you are a lover of sharp cheese like me and you have never had aged Gouda...rush right out and buy some while it's available during the holidays. It is pricey...but the best cheese you will ever eat!

The cheese has melted, so he plates my omelet. At the very last moment, he uses the pan to fold it. Notice that it is still in two perfect halves!!!

And voilà...my half ham with cheddar, onion and bacon and half crab with bacon and aged Gouda omelet!! Now I bet you can't get one of those in your snazzy restaurants!!

My silly sister has put out a tip jar for the chef! (sucking up to the blog again!) Uhmmmm...you might notice that I am ...uhmmmmm...not a big tipper.


Here it is... the best omelet that you will ever eat in your entire life served with my sister's sour cream muffins! Looks like the cover of Southern Living magazine, doesn't it? Yummmm!! What kind of omelet are you having? Now if you'll excusrffg murgf.....yum!

See you next time! À la prochaine!
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48 comments:

  1. What a wonderful idea to do omelettes for Christmas morning! Looks delicious! I love the way your sis & brother~in~law had everything labeled.
    Hugs,
    Carol

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  2. WOW!! Those do look like wonderful omelets. Maybe I should be a sweetheart and make some for my sweet hubby this weekend. Thanks for sharing. Hugs, Terrie

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  3. ~YUM~ My compliments to the chef!
    I will have a crab and cheddar cheese please.

    We made the BEST stuffed mushrooms tonight. I should have taken a photo...I can make the again. :)

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  4. Debbie, that looks so delicious! I think eggs are my favorite meal, and they are something I love to cook. I loved seeing how your sister and her hubby made these. Too cute about the tip jar! LOL!

    Merry Christmas!

    XO,

    Sheila :-)

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  5. Debbie, I've been reading your blog for a while now and I must tell you how very much I enjoy your posts. Very informative and entertaining. This one just really is delightful as well as teaching me a little something about making the best omelette in town. Hope you don't mind if I keep coming back from time to time. Hope you have a really Happy New Year! S.

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  6. Are you saying you're high maintenance??? If so, don't feel bad, you're in good company! Your/his omelet looks delicious! Where do they live? I think I want to go THERE next Christmas! There were so many good looking toppings, I couldn't even narrow it down! Merry Christmas - hope your day has been a good one!

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  7. Oh wow! He's absolutely amazing! Thank you for the fantastic tutorial. It looks like you had a great day. Thanks for your visit & sweet comments! ☺♥☺ Diane

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  8. So funny - I'm sure they get alot of that at Disney! I will try to expedite the trip! If you have suggestions for what to see there, feel free to leave them. Planning the trip is on my TO DO list for 2009! Thanks for making me laugh!

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  9. Oh my! My mouth is watering!! And I've been full since yesterday! What an awsome chef! :-) Laura/Tomarie

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  10. Looks and sounds delicious! I think I can smell it thru Blogland! Thanks for sharing.

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  11. Oh, Debbie, this is just too mouth watering. I love the way all the ingredients are labeled. He sounds like a marvelous cook, and yes your tip was just a tiny bit meager. lol Hugs, Marty

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  12. Your sister has obviously got the responsibilities of being the Prep Chef down to a fine art. She must be bucking for the job of Sous Chef. In any event, your BIL is lucky to have her assistance.

    I understand congrats are in order to you and your family on the expectation a a new arrival in September. I feel quite sure your Grandson will make a great "big or older brother". What awesome news to receive at Christmas.

    HAPPY NEW YEAR !

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  13. Hi Glenda...Yes, we are so excited to have an addition to our family on the way! We are such a small band that every new member is a special treasure! It sounds as though you had a wonderful Christmas with your daughter and her family! Are they close by? I am so fortunate that mine is only 15 minutes away. As for my sister, I am afraid that she will always be relegated to prep chef! The #1 son is being trained as sous chef! As we are getting older, we are beginning to realize that all of the traditions need to be passed down. I have begun scribbling little notes on my recipes as I use them, so when I make my collards this year I've actually got to measure!! lol Have a wonderful weekend. I always enjoy chatting wiht you, Glenda!...hugs...Debbie

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  14. sure wish I could make one that looks like that! Hope you had a merry Christmas!

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  15. Hi Debbie...Thanks to you & your bro-in-law for the omelette 101...That really does look pretty. Mine usually looks like something I mopped up off the floor...LOL
    Happy New Year, ;-) Bo

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  16. Oh these look delicious. I will try these for sure - perhaps with less fattening things...although a 4 cheese, ham and other fixings omelette sounds perfect ;) I like the way he does the ham and onions and then adds the eggs. I always have to make a minimum of 3 eggs also, it just doesn't work with any less eggs.

    Tell sis and bro that they sucked up to the blog wonderfully. I will toss in a Canadian twoonie ;)

    Oh, my very Brit-Canuckian Auntie, had a subscription to SOuthern Living, she thoiught it was the best :)

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  17. Oh and I get my eggs from my local farmer :) I am being very good and buying local and when possible - at the gate :)

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  18. Hi dear freeind - I tried to get onto micasa to say hello but that site is soooo slow for me right now. sigh! What a lovely post. I once had a "create-your-own-omelette" as a dinner party and it was fun. I had the toppings lined up like you did and hubby cooked the omelettes while I prepared plates. It sounds like you had a blast. Thanks for sharing your brother's secret. I will keep it a secret. LOL hugs, Barb

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  19. This look really yummy, Debbie! Thanks for sharing all the steps! :-) Susan

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  20. My DD is actually my step-daughter of 32 years. She now has a ten year old boy and an eleven year old girl that she asks advice about. I tell her to think what would have worked with her and try that. That is the best advice I have to give. So much has changed in recent years. They live in the same subdivision we do, so not very far away at all.

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  21. Hi Glenda...Sounds like good advice to me! In the same subdivision...how wonderful!

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  22. That was a great post! We love them! Now we see a few things we do wrong! I am trying to talk hubby into the kitchen, I want one now and he makes the omlettes! lol

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  23. Oh, I loved this! I always have trouble folding mine--and now I know why...I fold too soon.

    I wish your HOA would allow goats. Ours are pygmys and they're sweeter and much smaller than many HOA-acceptable dogs. Of course, I'm partial to them. When we've had to bottle feed babies, I just put a Pamper on them and let them go through the house. TOO CUTE.

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  24. Debbie, those look fantastic! Since Christmas Eve, I've been saying, "I'm so full, I don't want another thing to eat", and now I'm wanting an omlet, but not just any omlet. I want your b-i-l to make mine! I know I'd never make it as good as his. Thanks for the tutorial with pictures. I'm impressed. laurie

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  25. I want to thank you for the sympathy that you expressed to me over the loss of my husband. I should be back to blogging by the middle of next week.
    With love,
    Sweetie

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  26. I'll have crab with gouda please. This looks amazing and I picked up a few pointers that I am going to try. Thanks! Congratulations on your newest family member, how exciting and what a perfect gift for such a wonderful Grandmother. Hugs, Kathy

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  27. Hubba hubba YUM YUM!! I don't doubt for a second that yours was the best omelette ever!! It looks sooooo DELISH!!! Vanna

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  28. P.S. The plate in your header is gorgeous!!! Vanna

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  29. Looks wonderful Debbie. The set up of the stove top in the island is perfect for an omelette station!

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  30. OOOOH! Thanks for all the tips, er, I mean advice, on cooking omlettes! I can just imagine the look I would get in a restaurant if I were to order a half and half omlette.

    It look scrumptious! My compliments to the chef!

    Much happiness on this Pink Saturday!

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  31. Not sure how my email address got on my comment...anyway, that was me who commented - that would be Deborah from Pictures, Pots and Pens.

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  32. Holy Cow! I want one! (I'll tip him a couple of bucks too)
    Thank you bunches for taking the pictures, now I know where I go wrong!

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  33. Yummy! I think I'll attempt to make this on New Year's morning for the family. Thank you for the instructions.
    Happy New Year!
    Teri

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  34. Yes! I had 100 grown sheep and goats! The goats were several type, but my favorite is angora goats, thats where the mohair sweaters come from. When spring arrived we usually had twins, so your talking a lot of little ones. I also loved my angora rabbits( you get the angora sweaters from them) We had just about every farm animal you can think of. Had to sell and give favorites away. We took a job with an aviation company traveling the Whole southeastern and southwest states for 5 years. We took a leave of abence 2 and half years ago, in the middle of my illness. We have been home for 2 and half years. I have my chickens back, and a few goats and a guard dog. I want my sheep, goats, rabbits, turkeys,ect to come home! We are going to start buying again. Spring will be a time there will be lots born, got to get in touch with some farms to buy the new ones! I have flown some lambs from Colorado before and bottle fed them. My girls and I spin and weave. The farm is not the same with out the animals. This time, I am going to try and stay a small farm. lol Looking for a new baby goat soon! I can't wait! Let you know!

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  35. Debbie, thanks so much for swinging by..you are such a dear.. I love, love, love your new blog dress... I'm so into blue once again.. after taking down all the Christmas I've decided to bring out more of the blue for late winter and early spring, and trust me girl.. there is "alot" of it..lol.. hope you're enjoying your w/k...hugs ~lynne~

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  36. I ADORE IT !!!!
    LOL....
    Who knew brilliance was one cracked egg away! LOL.....
    Oh what fun :)
    And wow...as a new soon to be "nanny" I bet your omelet tasted twice as good!

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  37. I can't wait for 2009...it is all up hill for me from here....but I am so glad 2008 brought you into my life! Have a wonderful new year!

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  38. Yummy....mmmmm!!! delish....hope you had a good Christmas.....wishing you a great 2009.

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  39. Thank you for the holiday wishes! Wishing you the same for your family and kitty's! after that post I'm really hungry!!!

    xoxo,
    Cathleen

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  40. Mmmmmm...I can taste it now! These look yummie! I am going to share this with my Prince, he loves omelettes and he loves to make them!

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  41. Hmmmm, this looks yummy! I am going to have to try it sometime. Thanks for sharing Debbie and BIL!...Christine

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  42. Debbie... I burnt my cat's tongue biscuits because of your omelette post! And they were supposed to be for my next post..lolol..now ill have to make some more tomorrow...but i will also make the omelette one day and post that too..looks sooooo good! and ingenious. 5 dollar tip for u...virtual...thats equal to a 15 ringgit tip in Malaysia...which is too much.

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  43. I know I am WAAAY late reading this post but I just want to THANK YOU for sharing the secret to a GREAT omlette! I showed this to my DH and he is going to try this in the morning....HE is the omlette maker in this house:):) Thanks again...now I can't decide on my ingredients...I usually have tomatoes and cheese, and that's all! Now I have all these OPTIONS!!!! Oh dear!!!! Hugs, Pinky

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  44. Oh my gosh... I LOVE this idea! We went to a high end restaurant and they made omelets like this and they were heavenly!

    Donna
    http://funkyjunkinteriors.blogspot.com/

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  45. "I'll have what she's having!" LOL!
    Cheers
    @MAY DAYS

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  46. Tried these just this morning. All I can say is, "Wonderful!"

    A little too watery in some spots, but I'll tweak for that next time.

    Superb recipe. Thanks

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  47. I love making omelets and this one looks amazing....I love all the ingredients you can pick from...that 1/4 stick of butter is the secret to it not sticking...and knowing just when it's done as not to over cook it...Bravo to your BIL...when is he getting his won cooking show??

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Thanks so much for stopping by and taking the time to comment! I appreciate my wonderful readers!... Debbie

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