{"id":15143,"date":"2012-02-09T11:07:03","date_gmt":"2012-02-09T15:07:03","guid":{"rendered":"http:\/\/foodembrace.com\/?p=15143"},"modified":"2012-02-09T11:07:03","modified_gmt":"2012-02-09T15:07:03","slug":"the-one-about-omeletts","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2012\/02\/the-one-about-omeletts\/","title":{"rendered":"The One About Omeletts"},"content":{"rendered":"<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2012\/02\/mushroom_omelette.jpg\" data-rel=\"attachment-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-15144\" title=\"Mushroom Omelette\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2012\/02\/mushroom_omelette-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/02\/mushroom_omelette-300x200.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/02\/mushroom_omelette-449x300.jpg 449w, https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/02\/mushroom_omelette.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a> Growing up I didn&#8217;t eat a bunch of eggs. I liked them scrambled with plenty of salt and pepper but that was on rare occasions. I would place a bite of the eggs on top of buttered toast and eat them that way.<\/p>\n<p>I still do to this day.<\/p>\n<p>I never heard of eating eggs with ketchup until I started dating Scott. \u00a0I found it revolting.<\/p>\n<p>I still do to this day.<\/p>\n<p>Scrambled or fried was how eggs were presented at my house and then Scott came along and started talking omelette nonsense.<\/p>\n<p>This was new territory for me. \u00a0Sure I knew what an omelette was, I just didn&#8217;t have much experience with making them. \u00a0He liked them so I figured it was time to learn how to make an omelette.<\/p>\n<p>And I failed miserably.<\/p>\n<p>Thank goodness Scott could care less if the dish is pretty because those first omelettes? Looked like something exploded and I put it on a plate to serve up for breakfast.<\/p>\n<p>Oh omelettes are tricksy beasts.<\/p>\n<p>You have to use enough eggs that they can be folded and support toppings. \u00a0You can&#8217;t use too many or else the omelette won&#8217;t fold properly. \u00a0You can&#8217;t use too few or else the omelette will tear in the middle.<\/p>\n<p>You have to figure out how to cook it so that the bottom doesn&#8217;t burn and the top part doesn&#8217;t stay raw and runny.<\/p>\n<p>It took me a long time to get a technique down. \u00a0A <em>long<\/em> time and I&#8217;m still working on getting it perfected.<\/p>\n<p>I would swear everytime I was making an omelette.<\/p>\n<p>I still do to this day.<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2012\/02\/peppers_onions_omelette.jpg\" data-rel=\"attachment-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-15145\" title=\"Pepper and onion omelette\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2012\/02\/peppers_onions_omelette-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/02\/peppers_onions_omelette-200x300.jpg 200w, https:\/\/foodembrace.com\/wp-content\/uploads\/2012\/02\/peppers_onions_omelette.jpg 467w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a>I&#8217;ve learned a few tricks.<\/p>\n<p>3 eggs is the perfect amount for an omelette.<\/p>\n<p>When using peppers, mushrooms, and onions as a topping, it&#8217;s best to precook them a bit before hand. Otherwise they will make your omelette watery.<\/p>\n<p>Low and slow is the name of the game when cooking an omelette.<\/p>\n<p>Rotate the skillet letting the eggs coat the sides. Let them cook and then scooch them down a bit. \u00a0Rinse, repeat until there&#8217;s no more egg to coat the sides.<\/p>\n<p>A tri-fold is the golden ticket but a bi-fold works just as well and can even be pretty.<\/p>\n<p><strong>How do you omelette?<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Growing up I didn&#8217;t eat a bunch of eggs. I liked them scrambled with plenty of salt and pepper but that was on rare occasions. I would place a bite of the eggs on top of buttered toast and eat them that way. I still do to this day. I never heard of eating eggs [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[58],"tags":[43],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-3Wf","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/15143"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=15143"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/15143\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=15143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=15143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=15143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}