Cooking in the blind, with ingredients that I don’t eat myself, is difficult for me. Its hard to know how much to season, how certain flavors compliment it, how long to cook until its just right etc etc. So, given this profile, making eggs for my husband can at times be nerve wrecking for me. I rely completely on his taste preferences; and till date, every single time, inspite of having made eggs for him a zillion times, I still end up asking “Is it cooked?” as the first thing.
This is one of those rare recipes posted at Chef In You by me, that I have not eaten 
But as always I rely on the better half to test it out for me before it ends up in our virtual kitchen. Though classic french omelet dictates it to be pale on the outside (without any browning) and slightly undercooked (and creamy) on the inside, I tend to avoid it for two reasons.
One, cos of the concern over undercooked eggs and two, most importantly, my husband does not prefer it that way. Hence you see the slight color in my omelet. But you can follow the norm and enjoy it the way as formerly mentioned. Its very easy to adapt and these form a beautiful base for many creative fillings and variations. Get wild and imaginative, it most probably will still end up tasting very appetizing.
And by the way, its a pleasure to be able to watch Julia Child make some in her kitchen. That passion and zest is infectious. I started out my egg making with her video
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Read the rest of Cheese Omelet at Chef In You
© DK for Chef In You, 2013. |
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