The Best Omelette Ever
Contrary to popular belief, eggs are definitely the divas of the kitchen. They are pretty hard to cook right/well and require lots of practice and knowledge of the equipment used to cook them (i.e. every stove and every pan cooks slightly differently) to get it right. That's why sushi chefs in training learn the omelette last and it's their graduation dish. Now, at Casa M we eat eggs all sorts of ways, but this one is near and dear to the heart since it's super simple and shows off the flavors of the Hooked® and Chain Reaction® so well and how they both compliment eggs in every way imaginable.
We're not fans of non-stick pans, but to be totally honest, doing omelettes without an omelette pan is not somethign we would recommend at all. Instead of the cheap Teflon® pans, look for a good ceramic coated omelette pan and learn it inside and out. It will take some test runs to get used to the cooking characteristics, but once you know your omelette pan and your stovetop, you learn properties of the omelette and how it cooks as well such that moving to a new pan and new stove will be an easy transition. Picking the size of the pan relative to the omelette (and plate) is very important. If you pick a pan too large, you may generate an omelette that is too long to fit on your plate or one that's too thin to hold up to folding and turning out. Conversely if you pick once too small, the egg mixture might be too thick to cook in time before it starts to show color on the bottom. After several trial runs you'll get the hang of the sizes and cooking characteristics, but it does take practice for sure to make them come out looking pretty. Fortunartely, pretty or not, even the trial run omelettes taste great and make for good rewards for those helping you learn to make the perfect omelette.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
For the Omelette:
- 3 eggs, beaten to combine, but not whipped
- 1-1/2 oz Gruyère cheese, grated
- black pepper, to taste
- 1/2 Tablespoon clarified butter
- Casa M Spice Co® Uncontrolled Hooked®, to taste
- Casa M Spice Co® Chain Reaction®, to taste
- 1-1/2 oz Manchego cheese, grated
Picking the size of the pan relative to the omelette (and plate) is very important.- Mike Hernandez
LET’S GET COOKING
Beat the eggs in a mixing bowl only enough to combine the yolk and white, not to incorporate any air or whip them.
Mix in the Gruyère cheese, salt, and pepper.
Add butter to a non-stick omelette pan over medium-high heat.
Prepare a plate for the omelette as well as the remaining ingredients next to the stove so you don't have to walk away from the omelette as it cooks.
Once the omelette pan is hot, add the beaten egg mixture to the pan and immediately proceed to move both the pan and the eggs with a spatula around the pan until curds start to form, then stop moving the eggs and smooth them over into an even, thin layer. Depending on the pan, your stove, and how thick the egg mixture is in the pan, you might need to adjust the temperature down a little to ensure the omelette cooks through (without a flip).
Once the egg mixture has been smoothed out into a single layer, add 1/2 of the Manchego cheese and sprinkle the Casa M Spice Co® Chain Reaction® and Hooked® over the top of the omelette.
Use the spatula to check the bottom side of the omelette. Ideally there should be no browning or coloration in the eggs, but once they set enough and appear to be close to finishing, use the spatula to fold one edge of the omelette over the top of the omelette itself to cover about 1/3 of the omelette with itself.
Turn off the heat, lift the pan, and "flip" the omelette out onto itself by pouring the omelette out of the pan on the same side as the fold and onto a plate, when the folded part of the omelette is on the plate firmly, fold the other side over the top of the side on the plate to form an upside down "e".
Sprinkle the remaining Manchego cheese on top of the omelette.
Serve with salsa or sides of your choice and Tabasco sauce.