I love eggs. Â Obsessed may be the more correct term.
And given my busy travels, I have eaten my fair share of hotel omelettes. Â Most of them, terrible.
When you’re jetlagged and have a long day of meetings ahead of you, there is no worse way to start your day than with a rubbery omelette, with soggy vegetables and congealed cheese. Â I’ll take the oatmeal instead, please.
This particular pickiness comes is the result of having parents who make superb eggs. Â Legendary. Â Out of this world.
And because I love to share, I’m giving you the tried-and-true Palepu secrets to the perfect omelette.
You’re welcome.
How To Make An Omelette
- The fresher your eggs, the better. Â Not a secret, just fact.
- Whisk your eggs for several minutes with a wire whisk, until it’s light and airy (when you see small bubbles forming, you’re set). Â I use four eggs for a giant omelette that my husband and I share.
- Saute your preferred vegetables on medium heat. Â Cook greens until wilted (the omelette above has kale and baby spinach), and vegetables until they’re about to go soft. Â If you’re cooking onions, let those babies cook in butter until caramelized.
- Bring the stove to medium-low heat, and pour the whisked eggs in. Â Season immediately with sea salt and freshly ground pepper. Â I like to add a pinch of Hungarian paprika as well.
- Allow to cook, uncovered, until the only the middle is still liquidy. Â Sprinkle cheese on the top if desired (I like to dab in whipped ricotta) and cover the pan. Â Keep the pan covered until the eggs finish cooking (another few minutes).
- Slide the omelette out of the pan, and enjoy.
Our Sunday tradition is a post-workout omelette, while watching Meet The Press.
