Gotta Break A Few Eggs

Eggs are highly underrated, in my opinion. Why do we relegate them to breakfast if they're not deviled or made into salad? Which is nothing against deviled eggs or egg salad, by the way, I love both those things pretty deeply, but a good omelet makes a pretty fabulous meal any time of the day.

And by the way, let's just stop worrying about eggs and their relationship to our cholesterol unless our doctors specifically tell us to, okay? Egg yolks contain a lot of really excellent nutrients and egg white omelets are just sad. Anyway.

So yeah. Omelets! Here's how I make mine:

• turn your burner to somewhere between medium and medium-high, if that makes sense. Let your non-stick pan heat up a little and then melt some butter in there. You can probably skip the butter, actually, since you're using a non-stick pan but that's between you and your god. I will pretty much never skip butter for anything.
• while that's happening, or maybe before, crack two eggs into some kind of vessel - I like to use a measuring cup for easy pouring, but a bowl is fine - and beat the crap out of them with a fork or a whisk if you're feeling fancy. Get the whites and yolks as commingled as possible and make sure you've got a lot of little air bubbles in there. If you want herbs (dill and chives are always nice) or veggies in your omelet you can add them here.
• when your butter starts to brown (I have no idea when you should do this if you're not using butter. I guess when you feel like the pan is hot enough?) pour the eggs in and let them sit there until the edges start to firm up. At this point, use the corner of your spatula to drag the edges in toward the center, letting the uncooked egg spill over and fill in the gaps. I do this at three or four different places along the edge - I suppose you could probably just let the eggs just sit there in the pan until they're ready to flip, but the dragging is kind of fun and helps the eggs cook more efficiently.
• when the surface is mostly firm but still shiny, flip it! And then take it off the burner pretty much immediately, there'll still be enough heat in the pan to finish cooking the eggs.

What happens next is entirely dependent on what you're doing with your omelet: you can top half of it with cheese or sauteed mushrooms or some other kind of filling and then slide it onto a plate, letting the plain side fold over top of the filling, you can leave it plain and just roll it onto your plate as-is, or you can cut it into quarters and put it on buttered bread for a darn tasty sandwich. Totally up to you! Be adventurous, you could probably eat a different style of omelet every day this week, and I didn't even get into all the boiling or poaching options - throw that into the works and you could eat a different style of eggs every meal this week (neither I nor any sane doctor would really recommend that, though).

Tomorrow? There shall be light. Probably.

Have a wonderful day!
- Sarah