PERFECT OMELET
Provided by Alton Brown
Time 15m
Number Of Ingredients 0
Steps:
- Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
- TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
- Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
- TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
- Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
- Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
- Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
- Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.
NOT-YOUR-AVERAGE OMELET
Breakfast seems so easy, so how 'bout breakfast for dinner? Combine eggs as a main dish, add any side, spinach maybe. Serve with sour cream.
Provided by Susan
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 15m
Yield 2
Number Of Ingredients 11
Steps:
- Whisk eggs, water, dill, garlic powder, and onion powder together in a bowl.
- Melt butter in a pan over medium-high heat. Add egg mixture. Reduce heat to low; pull eggs from the side gently so that liquid can get to the bottom of the pan. Cook until mostly set, about 2 minutes; add chicken, cream cheese, and avocado.
- Fold in half, and cook until eggs are completely set, 2 to 3 minutes more.
- Cut in half; transfer to two plates and top with salsa. Season with salt and pepper.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 11.6 g, Cholesterol 323.3 mg, Fat 34.4 g, Fiber 7.1 g, Protein 17.9 g, SaturatedFat 11.7 g, Sodium 305.5 mg, Sugar 2.1 g
NOT YOUR AVERAGE GRILLED CHICKEN
Butterflied to make it easy to grill a whole chicken, then seasoned beneath the skin with a sour cream-herb mixture, this preparation guarantees a juicy, grilled chicken with lots of flavor.
Provided by MomWhoCooks
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- To make the chicken easier to grill evenly, remove its backbone. Do this by placing the chicken breast side down on a work surface with the tail end facing you. With a boning knife or sturdy kitchen shears, cut from front to back next to the backbone. Turn the chicken so the neck end faces you and cut on the other side of the backbone. Remove the backbone and use it for making stock or discard. Turn the chicken over and cut through the tailbone or wish bone. Spread the chicken out flat so it's 'butterflied.'
- Mix together the sour cream, red onion, garlic, oregano, dill, salt, and pepper in a bowl and blend thoroughly. Gently lift the skin from the chicken being careful not to puncture or break the skin. Spoon the sour cream mixture under the skin, and massage gently to ease the mixture into all areas of the chicken. Cover, and refrigerate for 30 minutes, or overnight.
- Preheat a grill for medium heat. Lightly oil a grill grate, and place 4 inches from the heat source.
- Lightly brush the chicken with olive oil, and season with salt and pepper.
- Place chicken on prepared grill skin side up. Cover the grill, and cook until the meat is firm and juices run clear when pierced with a knife, 45-55 minutes. There is no need to turn the chicken over.
Nutrition Facts : Calories 392 calories, Carbohydrate 2.6 g, Cholesterol 109.7 mg, Fat 27.7 g, Fiber 0.3 g, Protein 31.7 g, SaturatedFat 9.2 g, Sodium 303.2 mg, Sugar 0.4 g
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