The food lab better home cooking through science ( PDFDrive ) 147

enough to hold their shape when you draw the spatula
throughthem.Shakethepantodistributetheeggsevenly
overthebottomandthen,holdingthehandlesothatthe
panrestsataslightangle,rapthepanagainstthestoveso
that the eggs are thicker on one side of the pan than the
other.Removefromtheheat,cover,andlettheeggsset
tothedesiredconsistency,about1minute.
3.Removethelidand,usingthespatula,carefullyrollthe
omelet,startingfromthethickerside,thentucktheends
under.Carefullyturntheomeletoutontoaplate(ithelps
to hold the plate in one hand and the pan in the other),
readjusttheshape,andserveimmediately.

OMELETFILLINGS

O

melets cook fast—far too fast for fillings to do

much beyond warm up a bit. So the key to great
filledomeletsistocookyourfillingsbeforehandand
have them warm and ready to go. Parcooking the
fillingwhilethesaltedeggsrestisagreatwaytodo
it.Yourimaginationistheonlylimittowhatyoucan
shoveintoanomelet,buthere’salistofingredients
togetyoustarted.

INGREDIENT

HOWTO

PREPARE
Youngcheeses
ofallkinds(I
likecheddar,
Jack,blue,
feta,Gruyère,
Brie,andgoat
cheeses)

Grateor
crumble.Ifusing
inconjunction
withother
cooked
ingredients,toss
withthemina
smallbowlafter
parcookingthem;
theresidualheat
willhelpstartthe
meltingprocess.

Hardgrating
cheeseslike
ParmigianoReggiano,
Cotija,and
Pecorino
Romano

Grateona
Microplaneand
addtotheraw
eggs.