Omelette breakfast

Just a warning up front. This isn’t so much a recipe as a description of how I end up with a kitchen full of dirty dishes some mornings. If you want to know how to cook an omelette right, read the chapter from Jacques Pépin’s Complete Techniques. It’s the way I finally learned to do ’em right.

There are mornings when I decide to go all out and cook myself a huge breakfast, dirtying a huge number of dishes, pans, and various cooking utensils. On one of these mornings, I decided to document the entire process.

It starts with frying up some bacon or sausage, which I chop into tiny bits. That dirties a chef’s knife. The frying happens in an omelette pan. While that’s cooking, I start some toast, and whisk up some eggs in my egg-whisking bowl, dirtying the bowl and whisk.

I also grate some cheese with a cheese grater (well, actually a hand-tool, or perhaps an exfoliating system — I don’t care what you call ’em, I think the things are great) while the meat is frying. The cheese lives in the partner to the egg-whisking bowl.

When the meat’s done, it comes out, and drains on a paper towel on a small plate.

The pan gets wiped out (I actually do reuse something) with a paper-towel, then I plop some butter into it and get it back on the stove. Once the butter is melted, the eggs go in. I swish them around, making the base for the omelette, dumping in most of the meat and cheese, and folding it over. Then the rest of the meat and cheese go on top, and I turn off the heat and cover the pan.

Now the toast is ready, and I use a knife to butter that. That goes onto a clean plate, as does the omelette as soon as the cheese is done melting. I eat with a knife (re-using again) and fork, and have a glass of milk on the side. I’ve managed to use the following things that will need washing later in the day:

  1. cutting board
  2. chef’s knife
  3. omelette pan
  4. grease screen for pan
  5. kitchen tongs
  6. small plate
  7. whisk
  8. egg-whisking bowl
  9. cheese bowl
  10. butter knife
  11. spatula or fork
  12. pan cover (or another plate if that’s handier)
  13. plate
  14. fork (definitely not the one I cooked with)
  15. glass for milk
Copyright 2009, Dave Polaschek. Last updated on Mon, 15 Feb 2010 14:08:16.