Feb 10, 2025
Chèvre Omelette with Bacon and Avocado | The Modern Proper
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Chèvre Omelette with Bacon and Avocado | The Modern Proper
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Would you put up with a perfect utopian society if you knew that somewhere in the city, someone was cooking beaten eggs and then folding them over other ingredients? Or would you be one of
Daisy (Warriors) stimboard ☽ - ✰ - ☾ ☽ - ✰ - ☾ ☽ - ✰ - ☾
Can't find my old post about it, but reminder that, as we get closer to Easter, a lot of grocery stores will have very cheap (often 99¢/lb) fully cooked spiral sliced ham for sale. That's a lot of easy to use, easy to freeze protein for all my fellow broke pork-consumers out there
[THE GROUP OVER THERE WAS ALL BREAKFAST AND PANCAKES. YOU'RE ALL OMELETS. THERE WAS CERTAINLY AN OVERHAUL... WE'RE BEEF AND PORK. YEAH, THE BIG COUNTRY! THE BEST TIME IS WHEN THAT RAIL]
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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@quezify
I tried making an omelette but it didnt flip right….. i think
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How do you even make an omelette?
((also, all these notes I leave under the art are just for fun. It's makes me laugh personally and I don't expect others to understand my dumb jokes. There just for my amusement))
@a-nsel replied to your post “What are your favorite ingredients in an omelet?”
How are you incorporating wine into this dish? Is it like an on the side thing, or do you mix in it with the eggs?
Mix it in with the eggs (not the cheese). "How" is kind of a tough question, actually -- I've been trying to find some "recipes" I can follow, but all the recipes I've found so far rely on too many weird and specific ingredients that I can't use at home. (For instance, there's a whole recipe called something like "the omelet of the amuse bouquet" with the ingredients "thyme and fennel flowers, a shallot, peppercorns," and "mustard, poivre [sic] and white wine.") I haven't gotten anywhere yet, and in any case if I do want a recipe to follow, I would probably end up just winging it
(I have never cooked a whole meal by myself without a recipe, it is just very, very difficult because, as you can probably tell, I am bad at following instructions)
So the "wine" ingredient that I add is "chardonnay" -- a glass of wine, poured into the (preferably) nonstick pan and then immediately stirred in, before pouring the eggs in. I also always add a couple of tablespoons of olive oil just after adding the wine, so that the wine can "melt" in the pan a bit, which makes a sort of goo which binds the other ingredients better. I think this part probably contributes something toward "omelet of the amuse bouquet," and it adds some umami. (Maybe it's some kind of "probiotic" property? Not sure.)
Oh, and sometimes in the recipe for the "omelet of the amuse bouquet," they'll say something about not stirring in the melted cheese for too long, but I think you want to let it sit in there for as long as it does (as long as you want anyway). That way, you get more of a "cheese sauce." If you don't want all of the cheesy goodness "melting" into your eggs, this is a good thing.
Other fun things I've done to the omelet (when my guests are willing and able to try them):
1. Asparagus, potatoes, and onions (not the "omelet of the amuse bouquet," in order of preference)
2. Tomato, spinach, cheese, cream, etc. (this is harder)
3. Various mushrooms, with or without cheese
4. Various meats (including duck) with cheese
5. A few times, I've just put whatever else in a pan and fried it. "Beets" isn't really a thing on its own, but you can put them on top of the omelet (or with cheese) and they're pretty good
My favorite omelets I've made so far include: asparagus and cheese, tomato and cheese, spinach and cheese, eggplant with cheese (although that didn't have any meat in it at all), asparagus, ham, cheese, mushrooms (with cheddar and spinach), chicken breasts with onions and cheese, bacon and onions (with eggs), and a "soup" that was just a few cups of spinach (without cheese), egg, salt, pepper, and some other stuff I don't remember (again without cheese).
