In general, I’ve found everything I have done in Culinary school to be far simpler to execute than how I did it before going. I guess that’s part of the point, learn how to do things the right way and make better food. I knew my eggs weren’t exceptional, but I didn’t realize how bad they had really become. All of these years, all of the increasingly complicated things I’ve been doing to them, the 15 minutes I’d spend cooking them on high heat (yes, that’s way too long), slowly and steadily took me to the abyss of egg chefery.
Maybe that’s why eggs are so darn hard to consistently cook. At their core, they are very simple to make and that’s why chefs are tested with them when applying for work. The less-experienced/trained try too hard and add more complications than necessary.
I was both shocked and soothed when I learned the real way to cook eggs in class. It has brought a calm to my anxiety and smiles to Stacy’s face each weekend when she gets a recognizable and edible plate of eggs presented to her, with the surprise being what I’ve put on the inside of them, rather than to what I’ve done and tried to recover from on the outside!
Practice makes perfect and I’ve been happily putting a lot of study into making omelettes. If you follow along with BiteSeeing, a lot of the dough and ice cream I make call for egg yolks only, so that has been leaving me with a steady supply of egg whites to experiment on.
While the egg white
How To Make It
- Melt a teaspoon of butter in an 8″ saute pan on medium-low heat
- Add eggs, and scrape the four poles inward to give more of the liquid contact with the pan (the initial setting happens quickly)
- Swirl gently, and step away from the pan! Allow the butter and gentle heat to slowly raise the temperature of the eggs for about 3 minutes
- Just before all liquid has cooked out, add your pre-cooked filling to one side of the circle of egg and let it do its thing for about a minute
- Fold out the omelette onto a plate and serve
Below is a time-lapse video of a recent 4 egg white omelette I prepared for myself in case you are a visual learner like myself.
Ready to try it for yourself? Here’s a simple egg white
Making the perfect egg white omelette is a lot easier than I've thought for many years. Culinary school opened my eyes to a buttery, slow cooked, relatively hands-off approach to stepping up my egg skills.
Over Medium-Low heat, melt butter in an 8" sauté pan
Crack eggs and separate whites and yolks into different bowls (save yolks for another recipe)
- Once the butter has melted and pooled in the pan, pour in the egg whites
- Using a spatula, move the eggs around for about ten seconds then swirl pan to ensure edge to edge coverage
Allow omelette to cook slowly until most of the liquid on top has set
Once the top of the omelette begins to set, sprinkle seasonings and any desired raw/cooked toppings down the middle of the omelette
Fold one-third of the omelette over on itself and cook for about 1 minute
Slide the non-folded portion of the omelette onto a plate and turn pan over to fold the previously folded section on top to create the classic tri-fold omelette
Image Gallery
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