Recipe#10714

Title: Cheese Omelette 02

From: Cyndi Norman cnorman@best.com 
 Newsgroups: rec.food.recipes 
 Subject: Cheese Omelet 
 Date: 17 Jan 1998 05:23:27 -0700 
 Message-ID: <199801140130.RAA10175@shell7.ba.best.com> 

5 large eggs
 1-2 tsp milk (or substitute water)
 1 cup grated cheeses (jack and cheddar work well, especially in combo)
 Salt and pepper to taste
 Veggies or sour cream if you wish to add them inside (see below)
 Butter for the pan
 Beat the eggs well in a large bowl.  Really get in there and add
 air by flipping your wrist up as you beat (it's a learned technique)
 if you can.  A whisk can be useful. Add a small amount of milk (or
 water) to the beaten eggs (this compensates for the water lost
 while cooking the omelet).  Mix in.
 The secret to rich delicious eggs is to cook them slowly over low
 heat.  This makes wonderful underdone eggs.  If you like your eggs
 well done and your omelets brown (shudder) you can cut corners on
 the speed.  The slowness will make all versions of eggs taste better
 though.
 Melt some butter in a pan over low heat.  Do not let the butter
 brown.  One half a tablespoon should be plenty for a wide non-stick
 pan.  Adjust for size of pan and stickiness.  Cast iron pans make
 great eggs but watch for sticking.  When the butter is fully melted,
 add the eggs.  Stir for half a minute or so and make sure the eggs
 do not get hard on the bottom (remove from heat now and then if
 needed).  Add the cheese.  The eggs should still be very watery,
 but not so watery that the cheese goes under them.  Spread the
 cheese evenly.
 Cook the omelet until the bottom is hard (but not brown, unless
 you really insist) and the top is cooked enough for you.  Lift up
 the edges of the omelet now and again to let the most watery parts
 slip to the bottom and cook.  Note that the cheese will make it
 very hard to tell how cooked the eggs are since the melted cheese
 will appear runny.  Flip half of the omelet over on to the other
 half.  Remove from pan and serve in halves.  Alternatively, you
 can cut the omelet in half and then flip half of each half separately.
 This works better for newbies and when each person eating wants
 their eggs cooked to different degrees of doneness.
 Additions:  If you want to add vegetables, add them right after
 you add the cheese.  If you want them cooked well, cook them before
 you add them to the eggs.  Sauteed mushrooms are great.  To add
 items you want only slightly warmed but not cooked (like avocado
 or sour cream), add them right before flipped the omelet.