This light and fluffy omelette is perfect for Sunday breakfast or Sunday brunch. There are as many variations as your imagination can dream up (ours are just the start), so grab some fresh eggs and enjoy!
Fluffy Omelette
Ingredients: (Serves One)
2 free-range eggs
1 T. water
Salt and ground black pepper, to taste
10 grams (2 tsp.) butter
1 1/2 T. chopped fresh curly parsley
1 T. chopped fresh chives
20 grams (1/4 C.) fine shredded cheese of your choice
Directions:
Carefully measure and prepare all ingredients.
Place eggs and water in a bowl and lightly whisk with a fork until well combined and slightly frothy.
Heat butter in an omelette pan over medium high heat until it begins to sizzle.
Tilt the pan to coat the surface with the melted butter. (It is very important that the pan be hot and the butter sizzling before adding the egg mixture so the eggs will cook quickly and brown underneath, while remaining soft on the top.)
Add the egg mixture to the pan.
Use the back of a fork to quickly draw the cooked eggs from the edge of the pan towards the center and then tilt the pan so the uncooked egg runs to the edge.
Repeat the above process until the omelette is lightly set, about thirty seconds.
Cook the omelette, without stirring, for another thirty to sixty seconds or until the underside is nicely browned and the top remains soft and slightly runny or, if you prefer, lightly set. Be careful not to overcook.
Sprinkle the omelette with herbs, and cheese.
Use your fork to lift one side of the omelette and fold it over to the other side to enclose the entire filling.
The cheese will melt from the heat of the omelette.
Slide the folded omelette onto a warmed plate, salt and pepper to taste, and serve immediately.
Variations:
Mushroom and Herb Omelette - Before adding the egg mixture to the pan, cook 125 grams of sliced mushroom caps in 20 grams (1 T.) of butter in the omelette pan over medium high heat for five minutes or until tender. Remove from pan and set aside. Wipe the pan with paper towels and continue as directed in the basic recipe, sprinkling the mushrooms over the omelette with the herbs and cheese.
Smoked Salmon and Dill Omelette - Replace the cheese with 50 grams of thinly sliced smoked salmon, cut into strips and 1 T. of sour cream or mascarpone cheese, and replace the chives with 1 T. of chopped fresh dill. Continue as directed in the basic recipe.
Tomato and Bacon Omelette: Cook one thin slice of bacon, trimmed and copped, in the omelette pan over medium heat for three to four minutes or until beginning to crisp. Remove from the pan and drain on a paper towel, then continue with the basic recipe, sprinkling the omelette with 1/2 small ripe tomato, diced, the bacon, and the herbs, and cheese.
Basil and Parmesan Omelette: Replace the parsley and chives with 1 1/2 T. chopped fresh basil and replace the cheese with 20 grams (1/4 C.) finely shredded Parmesan cheese. Continue as directed in the basic recipe.
Note: Never salt eggs before or during cooking. Salt can cause the eggs to become tough during cooking. For best results, salt eggs, if desired, only after cooking.
Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts
Saturday, January 19, 2008
The "Incredible Edible Egg" Has Gotten an Unfairly Bad Rap
I adore eggs. I love them soft-boiled, hard-boiled (especially in salads), poached, in omelettes, souffles, quiches, as egg salad, etc. If it's made with eggs, I love it.
Unfortunately, the egg, which is a marvelous source of nutrition, a source of high quality protein and vitamin B-12, as well as a source of a wide range of other vitamins and minerals, has gotten an unfairly bad rap because of its high cholesterol content.
Yes, eggs do contain quite a bit of cholesterol, but what most people don't realize is that that cholesterol isn't going to raise your overall serum cholesterol levels unless you eat eggs incessently, day in and day out. Two, three, or even four eggs per week probably aren't going to do you a bit of harm.
In fact, research has shown that our overall serum cholesterol levels are raised more by the intake of trans fats and saturated fats than by foods containing cholesterol, itself. Eggs do contain some saturated fats, but more than half the fat found in eggs is either monounsaturated or polyunsaturated - the "good" fats. In fact, if we don't take in enough of these good fats our body will actually raise our levels of LDL (low density lipoproteins) or "bad" cholesterol. Low density lipoproteins actually carry cholesterol around our arteries and deposit it on their walls, leading to coronary artery disease. The biggest risk factor for LDL cholesterol is a diet high in saturated fats and being overweight. Optimum LDL cholesterol levels are under 100, but a level in the low 100s is still very good.
HDL (high density lipoproteins) or "good" cholesterol, acts as a "cleanser," actually picking up the bad cholesterol from our arteries and eliminating it. Two of the best ways to increase HDL in our body are eliminating excess saturated fats from our diet and engaging in regular aerobic exercise. (And by "regular" we forty to sixty minutes a day, six days a week.) Optimum serum HDL levels are 60 or over. A person can have a very low overall cholesterol reading, but if his or her HDL is low, then that overall low reading isn't so good.
When choosing whether or not to include eggs in your diet, remember, too, that dietary guidelines apply to your overall diet, not to a single meal, a single recipe, or a single food. For healthy people, the advantages of eggs greatly outweigh their cholesterol content, which really, if eaten in moderation, won't raise your overall serum cholesterol count one bit.
Unfortunately, the egg, which is a marvelous source of nutrition, a source of high quality protein and vitamin B-12, as well as a source of a wide range of other vitamins and minerals, has gotten an unfairly bad rap because of its high cholesterol content.
Yes, eggs do contain quite a bit of cholesterol, but what most people don't realize is that that cholesterol isn't going to raise your overall serum cholesterol levels unless you eat eggs incessently, day in and day out. Two, three, or even four eggs per week probably aren't going to do you a bit of harm.
In fact, research has shown that our overall serum cholesterol levels are raised more by the intake of trans fats and saturated fats than by foods containing cholesterol, itself. Eggs do contain some saturated fats, but more than half the fat found in eggs is either monounsaturated or polyunsaturated - the "good" fats. In fact, if we don't take in enough of these good fats our body will actually raise our levels of LDL (low density lipoproteins) or "bad" cholesterol. Low density lipoproteins actually carry cholesterol around our arteries and deposit it on their walls, leading to coronary artery disease. The biggest risk factor for LDL cholesterol is a diet high in saturated fats and being overweight. Optimum LDL cholesterol levels are under 100, but a level in the low 100s is still very good.
HDL (high density lipoproteins) or "good" cholesterol, acts as a "cleanser," actually picking up the bad cholesterol from our arteries and eliminating it. Two of the best ways to increase HDL in our body are eliminating excess saturated fats from our diet and engaging in regular aerobic exercise. (And by "regular" we forty to sixty minutes a day, six days a week.) Optimum serum HDL levels are 60 or over. A person can have a very low overall cholesterol reading, but if his or her HDL is low, then that overall low reading isn't so good.
When choosing whether or not to include eggs in your diet, remember, too, that dietary guidelines apply to your overall diet, not to a single meal, a single recipe, or a single food. For healthy people, the advantages of eggs greatly outweigh their cholesterol content, which really, if eaten in moderation, won't raise your overall serum cholesterol count one bit.
Thursday, January 3, 2008
Whipping Egg Whites - Yes, There Are Secrets
If you like to make sponge cake, mousse, meringues, etc., you already know the importance of properly whipped egg whites. Properly whipped egg whites, however, are an essential part of all pastry making and every serious cook should know all the "little secrets." Many, however, do not. I've had numerous questions from readers and friends who tell me they simply can't whip egg whites to perfection each and every time they set out to do so. Well, I think they could, if only they'd consider the importance of a few crucial elements.
Separate the eggs very, very carefully. When we're cooking and baking, we usually don't need to be too precise about separating eggs. As long as most of the yolk is separated from the white, things will be okay. However, if whipping egg whites is our objective, even one dot of yolk will ruin the whole affair. If there's one speck of yolk in the whites, the whites will certainly fail to peak properly.
Use the proper bowl. When egg whites are whipped, chemical reactions occur inside the bowl. It is absolutely essential that either a stainless steel or copper bowl be used. Copper bowls have long been considered to give the very best results and even chefs who generally keep a "stainless steel kitchen" will have at least one copper bowl - for use in whipping egg whites. Never use plastic, aluminum, or glass. These types of bowls will greatly reduce the volume and alter the color of the eggs in an undesirable manner.
Always use a whisk. Many people like the convenience of an electric mixer and an electric mixer can be used to whip egg whites successfully. However, the use of an electric mixer can lead to overmixing and overmixing will ruin the peaks. It's always best to use a whisk. Using a whisk will give your whipped egg whites the very best results and the very best results should be what you're striving for.
Add cream of tartar. You only need a pinch, but that pinch can make all the difference. It can help your whipped egg whites to stiffen and hold their peak. Sugar - plain granulated sugar - can also be used, but sugar will reduce the overall volume.
Whip the whites at room temperature. We're food safety advocates. That's why we usually don't advocate leaving eggs out of the refrigerator. When it comes to whipping egg whites, however, we do do make an exception. Egg whites whipped at room temperature means they'll peak much more successfully.
Now that you know the "secrets" of perfectly whipped egg whites, get in the kitchen and show your friends and family that mile high meringue on your world famous lemon pie!
Separate the eggs very, very carefully. When we're cooking and baking, we usually don't need to be too precise about separating eggs. As long as most of the yolk is separated from the white, things will be okay. However, if whipping egg whites is our objective, even one dot of yolk will ruin the whole affair. If there's one speck of yolk in the whites, the whites will certainly fail to peak properly.
Use the proper bowl. When egg whites are whipped, chemical reactions occur inside the bowl. It is absolutely essential that either a stainless steel or copper bowl be used. Copper bowls have long been considered to give the very best results and even chefs who generally keep a "stainless steel kitchen" will have at least one copper bowl - for use in whipping egg whites. Never use plastic, aluminum, or glass. These types of bowls will greatly reduce the volume and alter the color of the eggs in an undesirable manner.
Always use a whisk. Many people like the convenience of an electric mixer and an electric mixer can be used to whip egg whites successfully. However, the use of an electric mixer can lead to overmixing and overmixing will ruin the peaks. It's always best to use a whisk. Using a whisk will give your whipped egg whites the very best results and the very best results should be what you're striving for.
Add cream of tartar. You only need a pinch, but that pinch can make all the difference. It can help your whipped egg whites to stiffen and hold their peak. Sugar - plain granulated sugar - can also be used, but sugar will reduce the overall volume.
Whip the whites at room temperature. We're food safety advocates. That's why we usually don't advocate leaving eggs out of the refrigerator. When it comes to whipping egg whites, however, we do do make an exception. Egg whites whipped at room temperature means they'll peak much more successfully.
Now that you know the "secrets" of perfectly whipped egg whites, get in the kitchen and show your friends and family that mile high meringue on your world famous lemon pie!
Wednesday, January 2, 2008
Egg Trivia
I love eggs. I love eating them and I love cooking them. No, I don't overdo it because like other healthy eaters, I don't want the extra cholesterol. But a few eggs each week are good for most of us in good health and not detrimental at all.
Being a lover of eggs, I also enjoy "egg trivia" and thought you might, too.
Boiled duck eggs offer a totally different visual experience than do boiled chicken eggs. Why? Because the "whites" of duck eggs turn light blue, while the yolk turns a deep, reddish orange. These exotic (for an egg!) colors make for a very interesting and different presentation on the gourmet table.
White shelled eggs come from hens with white feathers. Okay. No mystery there. So do brown eggs come from hens with brown feathers? Nope. They come from hens with red feathers. So why aren't the red? LOL
A week in the refrigerator is equivalent to a day at room temperature for an egg. Keep this in mind for food safety's sake.
If you're not sure whether an egg has been cooked, spin it. If it spins well, it's been hard cooked. If it wobbles (and it's not a Weeble), it's still raw.
We all hate to clean up broken eggs. They're slimy and just plain messy. However, if you sprinkle the mess heavily with salt, the egg will wipe up easily.
Have an egg or two for breakfast. And enjoy!
Being a lover of eggs, I also enjoy "egg trivia" and thought you might, too.
Boiled duck eggs offer a totally different visual experience than do boiled chicken eggs. Why? Because the "whites" of duck eggs turn light blue, while the yolk turns a deep, reddish orange. These exotic (for an egg!) colors make for a very interesting and different presentation on the gourmet table.
White shelled eggs come from hens with white feathers. Okay. No mystery there. So do brown eggs come from hens with brown feathers? Nope. They come from hens with red feathers. So why aren't the red? LOL
A week in the refrigerator is equivalent to a day at room temperature for an egg. Keep this in mind for food safety's sake.
If you're not sure whether an egg has been cooked, spin it. If it spins well, it's been hard cooked. If it wobbles (and it's not a Weeble), it's still raw.
We all hate to clean up broken eggs. They're slimy and just plain messy. However, if you sprinkle the mess heavily with salt, the egg will wipe up easily.
Have an egg or two for breakfast. And enjoy!
Subscribe to:
Posts (Atom)