Tender Fancy-Pants Omelet (or A Slightly Higher Bar) - Mariam

 Dear Reader,

Please do not get used to me cooking daily. I usually only cook on the weekends and that too depending on what's going on at home. However, I am into my second sick day and feeling a bit better. I suspect I will be back at work tomorrow. But still, one must eat and my dad insists I must have protein when I am sick. 

Not poached eggs, because I do hope to make hollandaise sauce when I make poached eggs and that felt much too difficult today. So omelet it is, although I'm not quite sure what is so fancy about it. 

Immediately, I had to change the recipe because this serving of one required three eggs and one yolk. I would have had to return to my sick bed if I had that many eggs.

I scaled it way down to one egg. The recipe required beating the egg, some milk (2% because I didn't have whole), salt, black pepper, and fresh herbs (I had basil and parsley) and then letting it sit for FIFTEEN MINUTES. The cookbook has a whole section on how if you let eggs sit with salt for a while, the salt will dissolve and the eggs will hold on to their moisture and won't release it after cooking. The color of the beaten eggs will change from yellow and opaque to orange and translucent. 

I did it, because see my last post for trying techniques I normally dismiss. 

Before the fifteen minutes:

After the fifteen minutes: 

Yeah, never doing that again. 

Next was melting butter in the pan. I don't often use butter to cook, primarily because my genetics and saturated fats don't mix well, but for the sake of the experiment, here goes:

Smelled amazing. 

Now, the next step was pouring in the eggs, adding chopped butter and then swirling it around a bit. 

My single egg hit the pan and was immediately omelet. I added the butter and it looked ridiculous. 

Oh well. I folded it over and let the butter at least melt. 

I had to drain the butter. There was so much butter. (Yes, I had scaled it down.)

A little side of mixed greens with the blood orange olive oil that Missy gave me swirled on top with a drizzle of lemon juice and feta. Ginger cardamom chai to drink. 

Honestly, delicious. The basil was fantastic. Kelsey can't taste parsley but I can and it didn't go well with the basil. The butter? Dangerously amazing.

At some point, I'm going to run out of the fifteen minute recipes, but at the moment, I'm feeling really enthused about successfully participating in this project. 

See you, maybe Saturday.