Tuesday, February 22, 2011

Juicy Omelet With Wild Mushrooms.....Great For Lunch

I like my omelet juicy and fluffy. This means that I don't like it to be dry, flat and overcooked. I will share with you my way of cooking an omelet.  Mind you a good omelet is difficult to prepare.
When preparing an omelet for someone you do not know you should always ask how he/she would like it :runny or dry.
Any additions to an omelet, except cheese, must be precooked, dry, ready and warm. You don't want any juices running into your omelet.
You will need:
Serves 2
-  6 big fresh eggs
-  100 gms of wild mushrooms roughly chopped.
-  30 gms of good fresh butter.
-  1/2 tsp. of baking soda.
-  2 Tbsp. fresh parsley very finely chopped.
-  Salt and pepper to taste.
Method
-  In a small non stick frying pan melt half of the butter over medium heat, add the mushrooms and some parsley and stir until all liquids are expelled, strain, keep the liquid and freeze for future use.
-  In a bowl break eggs and beat very well, add baking soda, salt and pepper to taste.
-  In a larger frying pan, melt rest of butter over high heat, add beaten eggs, mushrooms and parsley leaving some for the decoration.
-  Using a flat sharp edged wooden spatula quickly move around cooked omelet thus giving space for the liquid. Keep on doing that until there is no more liquid flowing, but still damp.
-  Immediately take the frying pan away from the heat, carefully fold in half and slide onto a platter, sprinkle the rest of the parsely on and serve immediately.
 Note:  The larger in diameter frying pan the thinner the omelet for 6 six beaten eggs. So choose a big enough pan which, when the beaten eggs are poured in, will produce a consistent but thin enough omelet which will not break when folded.
Extra Note:  When somebody says "I don't even know how to boil an egg"... it is true and serious because it is difficult to perfectly boil an egg!
Serve with thin slices of parmezan cheese over rocket in a vinaigrette dressing on the side.
Suggested wine:  a very light new Beaujolais very slightly chilled.
Bon Appétit
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2