Sautéing+Eggs


 * Sauteing Eggs - Omelets**

Making omelets seems like a basic skill everyone should have. A basic recipe that is only a little more complicated than your basic scrambled eggs, but much more impressive. And easily adaptable; anything goes in the filling. So I set out to make my first omelet.

And my first omelet went fine. Beat eggs with a little water. Heat your pan and melt your butter. Pour in the eggs and shake the pan a little as they set up. Add your filling and roll up. It was so delicious and nothing like the omelets my mom makes. Until now, I thought omelets were made by pouring a ton of eggs into a pan, cooking them almost as long as a frittata, adding a filling and folding the rubbery egg disk in half.

I was so amazed by my success that I decided to make another omelet. But my second omelet was not quite as perfectly rolled as the first. I was in a rush, and it kind of flopped onto my plate with out rolling at all. Although my mom tried to reassure me that it would still taste fine, it just wasn't the same. My omelet rolling skills have since improved and I am no longer intimidated by eggs.