Monday, August 15, 2016

The One Egg Joe

In this blog, I claim to have invented a new way to make an omelet. For me a well made omelet is the height of cuisine. The interior of an omelet should exhibit baveuse This is French for bovine nasal discharge. Disgusting oui, but apt. As a youth I made a lot of scrambled eggs and it took many years to break that habit. I watched others make omelets; I watched YouTube videos; finally I saw a chef on a cooking show make a one egg omelet an a gigantic pan. That's it! Keep it thin.
I favor the one egg omelet. I'm watching my cholesterol. On the other hand, I like lots of stuff inside, cheese, veggies, ham, etc. But my thin omelet can't handle the load. It rips apart as I try to get it onto the plate. It's edible, but ugly. In a flash of inspiration I realized I could slide the egg and melted cheese onto my plate then add the preheated stuffings and fold over the sides. Beautiful. Someone else may have come up with this method as well.  I don't care. I developed it on my own. It's like the guy who developed the theory of evolution the same time as Darwin. He gets credit, though no one remembers his name.

                                            Step one:


                                            Step 2


                                            Voila!


3 comments:

Joe said...


Incipiunt cum ovo, bonum erit.

Chairman Joe said...

Very ambiguous, that.

Catherine Stenzel said...

I wish my husband would stop with the Latin and other languages, already. This blog made me hungry. I may have to take a break from catching up to make myself a two-egg omelette. CatherineS