How to Make the Perfect Mushroom Omellette

When I was in college, I lived in a Co-op residence where we shared cleaning duties as well responsibility for budgeting the food allotment for the floor on a rotating basis. This was a few years before I started entertaining friends by cooking dinners for them. Nevertheless, the cooking bug had bitten me early on in life.

One of the defacto “duties” that fell to me was making omellettes for floormates, after several of them saw how perfectly round mine had turned out to be. Very soon, my perfectly round omellettes were in high demand - with some floormates preferring to eat them sans cheese or mushrooms. When I made my own omellette, my floormates would place their orders with me, and using their food rations, I’d make several omellettes in a row.

The trick? Use a well-seasoned cast iron frying that’s free of any grit. Coat it with cooking oil using a paper (kitchen) towel. Heat it up on high, and when it starts to smoke, reduce the heat to medium high. Pour in the beaten egg right away (have it ready) and rotate the pan so that the egg spreads evenly. Let the egg set for 2-3 minutes, then flip over carefully with a thin spatula, preferably a wide metal one. Add your still-warm, butter-sauteed mushrooms (made previously, in another pan) and grated cheese just off-center, then fold in half. Turn off the heat and let sit for 1-2 minutes to let the cheese melt.

(c) Copyright: 2006-present, Raj Kumar Dash, http://www.curryelvis.com/

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