The food lab better home cooking through science ( PDFDrive ) 143

DINER-STYLEHAM
ANDCHEESEOMELET
It’s important to cook fillings without cheese before you
add them to the eggs, or they will not heat up enough
while the omelet cooks.Then tossing the cheese with the
cooked filling will help get it started melting, so that it’s
niceandgooeybythetimetheomeletisdone,withoutthe
needtoovercookyoureggs.


MAKES1LARGEOMELET,SERVING2
5largeeggs
ắteaspoonkoshersalt
ẳteaspoonfreshlygroundblackpepper
2tablespoonsunsaltedbutter
4ounceshamsteak,diced
2ouncescheddarcheese,grated
1. Combine the eggs, salt, and pepper in a medium bowl
and whisk until homogeneous and frothy, about 1
minute.Allowtorestatroomtemperatureforatleast15
minutes.Theeggsshoulddarkenincolorsignificantly.
2.Meanwhile,melt1tablespoonofthebutterina10-inch
nonstick skillet over medium heat and cook until lightly
browned. Add the ham and cook, stirring frequently,
until it has begun to brown on the edges, about 3
minutes. Transfer the ham to a small bowl, add the
cheese, and toss to combine.Wipe out the skillet with a
papertowelandreturnittomediumheat.
3. Add the remaining tablespoon of butter to the pan and
cook until lightly browned. Rewhisk the eggs until
foamy,thenaddtotheskilletandcook,usingasilicone

spatulatopushtheedgesintowardthecenterastheyset
and tilting the pan to spread the uncooked egg