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Recipe: fluffy cheese and other omelettes I know

I make omelets in my house. The other day, it became the wife’s birthday and made a cheese omelette. I did one other thing. I’ve been watching a television show with an old restaurant making omelets the same way for years. To make the omelette fluffy, the chef mixed it in a regular pharmacy type malt mixer. I decided to try it and mixed the omelette in the kitchen high speed mixer.

How fluffy an omelette is depends on the amount of milk. The main thing is to inject a lot of air into the mixture before putting it in a frying pan.

You can put anything in the omelette. The wife is a purist and only wants cheese. But you can add leaks, bacon, ham, sausage, paprika, potatoes, shrimp or whatever. I prefer. This is crab meat.

Learned about crab meat omelette in York, Pennsylvania. We use it to go down to the Roosevelt Tavern to get the crab meat omelette. Making a crab meat omelet in Idaho is different from buying one at York’s Roosevelt Tavern, but it’s better than without a crab meat omelet.

A good site for omelets is http://frenchfood.about.com/od/omelettes/. There are various sites you can put in “Omelette Heaven”. What interests me is the French egg recipe for Omelette Lyonnaise, an omelette with caramelized onions and vinegar. I don’t know if that is good or not. I think the only way to figure it out is to try it.

An omelette that British friends might be interested in is a French recipe for making an open omelette with smoked salmon.

I know that English knows little about cooking eggs. I had to teach a chef at a hotel in Midland how to make a cheese omelet. He put it in his menu and after that when he entered the restaurant at breakfast time, you can see that all Americans and many Englishmen settled in the cheese omelette.

That’s what I did in England.