For example, I will not, ever, eat eggs that are sunny-side-up, and rarely will I eat them over-easy. I like my fried eggs over hard, yolk cracked and cooked all the way through. Bonus points for a little browning on the egg and the crispy edges on the egg whites. Likewise, the scrambled eggs I saw Jacques and Julia doing on one of their shows once were way too moist and loose for my taste. I like them scrambled a bit more on the dry side, still fluffy, but drier.
They'd probably shudder at the fact that I usually use an EggBeaters-type of liquid egg product, though if I have an omelette on the weekends, I usually make a 3-egg omelette and go crazy. The whole eggs and touch of heavy cream make it fluffy and monstrous and delicious.
Omelettes are great because they are such a versatile vehicle for so many different ingredients: smoked salmon, caviar and dill; taco-seasoned ground beef, cheese and vegetables; pesto, tomatoes and mozzarella; hey I've even put leftover potatoes in an omelette. Vegetables? Yes. A smidge of seafood in a cream sauce? Why not? Go CRAZY.
Of course, they are just as delicious on their own with just a bit of cheese and topped with some salsa.
TweetOmelette with Cheese and Salsa
- 1/3 cup EggBeaters
- Over medium-high heat, melt butter in 9 in. skillet.
- Pour in your liquid eggs (or 3 eggs beaten with a bit of milk), tilt the pan so it's spread out evenly.
- Sprinkle some cheese on the top and cover with a lid to let cook for 2 minutes or so until the edges are set. Then fold in half and sprinkle a little more cheese on top.
- Cover again and let cook for 1 minute, then turn off the heat and let it finish cooking for another minute or so.
- Plate and top with salsa.