Master of the Egg

Full disclosure, it had taken me way longer than it should, to be able to cook an omelette. Every cook has their achilles heal and cooking omelettes was mine. I just couldn’t get them right which in turn turned me away from them. I never liked the thick, overcooked, overstuffed diner style omelette. But once I watched a video on how Wolfgang Puck cooked the perfect omelette the game changed. Egg, a dash of heavy cream, pan on high heat with melted butter. Add the egg to fill the pan, add your filling and using a fork pull the sides toward the middle, creating a football shape. As soon as the egg starts to solidify turn off the heat. Don’t over cook the egg. Cover and let inside finish cooking. Now let’s talk about toppings, here’s some of my favorites i’ve done.

• Swiss cheese, drizzle of white truffle oil & fresh basil

• Gouda, drizzle of white truffle oil & topped with a warm pancetta bruschetta. : diced pancetta cooked in a pan, halved grape tomatoes lightly seared in pancetta grease, hot pancetta and tomatoes mixed in a small bowl with chopped arugula, red pepper flakes, salt and pepper.

• Salami, roasted peppers, fresh dill, and shredded parmesan with white truffle oil

• Ham, gruyere, arugula & drizzled with black truffle oil

No. This post is not sponsored by truffle oil, it’s just that good and takes the eggs to the next level.