I've mastered (sort of) the fried egg. I've successfully hard boiled eggs without achieving the dreaded grey ring around the yolk, and I can more or less scramble an egg sans catastrophe. When it comes to omelets, however, I fail miserably. More often than not, they become scrambles, or turn out looking like the mess pictured above.
Despite my continued struggles to recreate the golden omelets that I enjoy at my regular brunch spots, I still maintain a secret hope that one day I will achieve three-egg perfection. So when I read an article in this month's issue of Oprah Magazine about how to make said perfect omelet, I decided it was time to try my hand at the skillet once again.
I read over the instructions carefully before I began. I let my three eggs sit out a little while to come to "room temperature," I used a combination of oil and butter in my 8-inch nonstick frying pan, and I whisked my eggs before salting and peppering them. I confidently poured the frothy mixture into the pan (properly heated to medium-high heat) and armed myself with a spatula. As the eggs began to firm up, I ran the spatula under the edges, pushing the cooked bits to the center so the rest of the oozing yellow liquid could cook as well. I don't know when things went wrong, but the next thing I knew, the omelet was done and folded into a state that made it impossible to insert my filling. With my roommate looking on in what I imagine to be mock horror, I sliced the omelet in half, and shoved my cooked spinach and feta cheese in the center.
It was not pretty. Nor was it particularly tasty.
Part of me wants to give up on omelets entirely, but the other part (the competitive freak who gets her thrills from passing slow joggers on the street) can't let go of the hope that someday I will create the "real omelet" that Julia Child called "an art of the highest magnitude."
Until then, it's scribbles with Crayolas. Stay tuned...