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.
See you next time! À la prochaine!
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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