Months ago, I clicked Anthony Bourdain’s show featuring famous chefs sharing tips on cooking popular dishes. First in line was a French chef (forgot his name) showing how to cook a perfect omelette. His tips:
1. Crack the egg on the table, not the edge of a bowl.
2. Whisk it hard with a fork.
3. Add a little salt and pepper.
4. For this one, he added sliced green onions.
5. Glaze the skillet with butter.
6. Pour in the beaten egg.
7. Let sit for edges to crisp just a little, Then push opposite ends to the center. The quarters. “Liquidy” sections will flow onto the pan and cook as well. (Hay! Difficult to describe when brain is dry) Don’t wait too long, fold in half. Transfer to plate.
“Mm, why don’t it try this out?” Out came the egg, butter, salt and pepper of course, and freshly harvested sibuyas lagba from my urban garden.
Presenting the result. Mm, I think 10 seconds over cooked. Will do better next time.
Perhaps you have better success at cooking omelettes.
We Ilonggos cook it differently though, calling it scrambled. We are more familiar with the dry, flattened, brownish and sometimes chewy scrambled eggs that go solo or sometimes with our tocino, chorizo, dried fish. Having too soft, light and even mushy eggs may not be most Ilonggos’ idea of a perfect eggy breakfast.