It’s an oeuffally momentous, double-yolk, sunny-side-up kind of a day. My brain is positively scrambled with excitement. It’s cracked me up!
I present to you, my friends in the blogosphere, photographic evidence of my triumph; a golden-yellow three-egg omelette, prepared over gas in a Tefal non-stick pan with a knob of butter and enhanced by a slice of finely chopped Brunswick ham and a sprinkle of grated cheddar cheese.
I am, you might observe, egg-straordinarily egg-cited by my achievement.
If you’d seen my catastrophe of failed omelettes over the years, you’d understand why I’m so egg-ceedingly thrilled by my achievement today. Overcooked and rubbery, undercooked and slimy, gritted with stray fragments of shell, burned and peeling from the pan, scrambled, cracked and leaking along the fold, flipped so badly they resemble crispy scrambled eggs… the list goes on.
When you’re a home-based worker, eggs are a staple lunch. But in all, all, all these years, I’ve never managed to make myself a simple, lay-flat, neatly folded omelette.
I can hear you now… you’re asking, to what do you owe this dramatic reversal of culinary fortune, Julie?
Well… it was like this.
Yesterday, I was invited to a cookery evening. Denise Phillips, doyenne of modern Jewish cookery (http://www.jewishcookery.com/) holds classes in her own kitchen and the vote of our assembled gathering had, ahead of time, gone to: A Sushi Selection. I was delighted. Together in Denise’s Kitchen we learned how to boil the perfect sushi rice, spread the sticky goo on nori sheets, design our own fillings and – this is the really tricksy part – roll the sushi into fat ricey-mixey sausages for chilling and slicing.
I wonder if you’re thinking, what does Sushi have to do with omelettes?
Sushi isn’t just about raw fish and rice. Denise had prepared a cornucopia of colourful fillings in addition to strips of raw tuna and salmon, and we had the pick of soy infused shitake mushrooms, asparagus, slivers of cucumber and carrot, chunks of softened red and yellow peppers, avocado and slices of… omelette.
There it was. Almost as an aside, we learned how to create the perfect folded and layered omelette.
I’d like to think I’ll make sushi again, though to be fair, it’s a fiddly, sticky business. You can use only the freshest fish. Your knife needs to be sharper than any of my kitchen knives have ever been. And you need to not mind the clammy feel of cooled, glutinous sticky rice clinging to your dampened fingers. Now I can handle any type of raw meat (no sniggering at the back, please), but that sent a chill down my spine. Even so, my sushi ‘sausage’ rolled up neatly, sliced up cleanly and turned out looking pretty much like the real thing (amazing!). The results across the board, consumed over a sociable dinner, were undeniably delicious, and a good time was had by all.
But the perfect omelette… I hardly dared hope. Was this within my grasp?
I had to try it straight away, so I didn’t forget how it was done. And because I wasn’t making sushi but a quick lunch, I took a risk with the rules and included a bit of filling. The instructions were fool-proof; the clever trick was easier to execute than I’d thought.
And it worked.
(By the way – you can see I’m not a food photographer. If I’d given it a moment’s thought, I’d have got rid of the crackers and plonked a sprig of greenery on the plate.)