Today I am compelled to cook the humble egg.
To me the egg is anything but dull, it encompasses all that I value in food. With having formal training in both cooking and nutrition I see the egg as the best of both worlds. By that I mean the egg is the foundation and structure to so many wonderful dishes and it is one of the most nutrient dense foods. So much in one convenient little package. The egg is versatile, nutritious, affordable, delicious and welcome at my table any time!
For years the egg was considered villainous due to its high cholesterol content. Research now shows that other dietary factors such as saturated fat content have a greater impact on heart disease than does the cholesterol in the egg. One large egg has approximately 70 calories, 6 grams of protein, and 14 essential nutrients. These essential nutrients are ones that our bodies cannot make on their own, so it’s easy to see that the egg is an amazing food. To find out more about the great EGG, visit http://www.eggnutritioncenter.org
The recipe I have chosen to showcase the egg today is a classic omelet with white cheddar and fresh herbs. Things don’t have to be complicated or fussy to be delicious and worth every mouthful. The key to the classic omelet is to not incorporate too much air in the mixing of the egg, to keep the egg mixture moving in the pan long enough to have them start to set and to use a medium heat so as not to brown the egg. It should be cylinder shape with little to no colour. The final result will be very tender and creamy. Enjoy!
- 3 eggs
- 1 ounce white cheddar grated
- 1 tsp salted butter
- 1 tsp fresh parsley finely chopped
- 1 pinch white pepper
- 2 sprigs fresh chives chopped
- In a small bowl whisk eggs together with a fork. Mix only until well combined without incorporating too much extra air. Mix in white pepper and parsley to combine.
- Heat butter in an 8-9" omelet pan or non stick frying pan over medium heat until starting to bubble. Add egg mixture to the pan all at once. Stir with a heat proof rubber spatula, pulling the egg away from the sides and toward the center. Keep eggs moving until starting to set, level out with the spatula and sprinkle cheese on top. At this point check your heat and lower if necessary. Keep pan on heat for about 30 seconds longer to set the eggs and melt the cheese. Remove from heat and loosen omelet from the pan with the rubber spatula.
- While tilting the handle side of the pan upward, slide the omelet down the pan towards the bottom end and at the same time roll the top 1/3 edge of the omelet toward the center. Next, fold the bottom 1/3 of the omelet toward the center, creating an elongated shape. Roll omelet off the lower edge of the pan onto a plate. Sprinkle with fresh chives and serve immediately.
Keeping the eggs moving in the pan until almost set helps ensure no colour forms on the omelet.
Recipe Source: Compelled To Cook