Flipping Out
Joelle said in the early morning on June 16, 2008
I was just in the kitchen making myself an omelette. Omelet? Omelett? I say the first, but I digress…
I don’t fancy myself a chef, but I love to cook and am trying to get better at my overall culinary skills. I decided this morning’s breakfast would be devoted to the “egg flip”. So, I got my little 6-inch omelette pan and my Reddi-Egg (seriously, the best cholesterol-free eggs I’ve ever had… better than Egg Beaters and half the price. Trader Joe is my secret lover.). I added a teaspoon of extra virgin olive oil and off I went!
While my eggs set up, I dug around in the fridge for something to put in my omelette. I grabbed some cilantro, some chile verde sauce and a lone slice of pepper jack cheese, which was hidden between the soy milk and the econo-jar of minced garlic.
I checked my eggs and gave it a little zshush to see if it would release from the bottom of the skillet. This is why I love cooking omelettes with olive oil instead of butter, because it never ever sticks and it rarely burns. I decided to go ahead and give it a flip.
Alas, I didn’t notice that there was one pocket on top that wasn’t quite ready to be flipped; it was still a bit too liquidy and the next thing I knew, it was raining eggs. Eggs on the stove, eggs in my hair, eggs on the wall… but dammit, my omelette, what was left of it, landed in the pan! *applause* I let out a little “Yes!”, did a little dance and then wiped Reddi-Egg out of my cleavage.
The bulk of the omelette was fine, there was just about 3 tablespoons that went akimbo, so as the other side sizzled, I added a bit of torn cilantro (coriander for my English friends 
), my slice of cheese and a couple teaspoons of the chile verde, folded it over and after a few minutes, risked another flip.
After a few practice zshushes, I gave it a go. I had no idea eggs were so aerodynamic. That omelette got some height! I was afraid it was going to hit my vent in the ceiling or land on my bar shelf or something, but no, it did a triple Lindy and landed right back in my skillet, unharmed. And the crowd went wild!
Yeah, so I’ll spare you the rest. Let’s just say it was a tasty breakfast. Next up: chopping an onion without bringing up issues from my childhood.
Moxie Design Studios™
from Tampa, FL
zshushes! Is that the technical term? Cause if not? It totally SHOULD be.
heh.
I have not mastered the fine art of zshushing yet. Someday though....someday.
Picturing your omelet doing a triple Lindy was quite amusing.. did it do the armpit farts first???
;oP
from San Diego, CA • Cocktail: slightly dirty Grey Goose martini
@Jen: I’m so glad you were with me on that one. lol.
Cocktail: Amaretto Stone Sour
Is there a “Zshushing for Dummies” out there somewhere?
Reddi-Egg? Really? I’m at that point in my sad life where I MUST change to a faux-egg (fogg??) and have always just heard about Egg Beaters. Ok. I’m taking your word for it.
And now I’m craving an omlette, thankyouverymuch.
from San Diego, CA • Cocktail: slightly dirty Grey Goose martini
@Manic Witch: I declare them feggs. I love regular eggs, but I find I tend to eat a lot of eggs and really need to watch my cholesterol, so I’ve switched. Egg Beaters are really delicious, but they’re just so expensive! And then I would get the Kirkland brand Egg Substitute from Costco and they’re ok, especially for the price, but still, not great. I tried the Reddi-Egg on a whim and *love* it. It tastes very similar to whole eggs (though nothing really compares to farm-fresh) and it’s made with whole eggs and contains no b.s., so give them a go.
let me know how you like them!
Triple lindy, eh? What other things did it bounce off of?
...wait. that was where your cleavage came in, right?
*brt*brt*brt*
I just can’t bring myself to eat feggs. There’s just something… wrong about fake eggs in a carton. Blech.
from San Diego, CA • Cocktail: slightly dirty Grey Goose martini
@Deltus: They’re not fake eggs. lol. They’re eggs, but I see your point. I like fresh eggs from Trader Joe’s, but like I said… I tend to eat a lot of eggs and that’s just too much cholesterol and I can’t bring myself to waste the yolks by making just egg whites.