Perfect eggy form, although perhaps a little thin around the sides (it was made with the only one egg I could find in the house, topped up with skimmed milk), and garnished lovingly with chicken, red peppers, spring onions and a sprinking of cheese. Phwoooooar....I could write for Marks and Spencer's commercials, I could.
Today, since I'm quite busy being unemployed, I decided I fancied a trip out on my bike. Before I did this I thought I'd have a quick and nutritious lunch. I'd already had enough soup to the point where it started to leak out of my eyeballs, so instead I pondered the humble egg. Hence my friends: the humble omelette. Or basically, the use-up-all-the-scraggly-off-looking-stuff-in-the-fridge.
Before I go on, I'd like to direct you to Saturday Kitchen. I quite like cookery programmes, and this specific one has been introduced into my weekend routine due to my mother's deep passion for James Martin. Basically, at the end of each show, they have a different chef in, and they compete to see who can make the fastest omelette. Basically: egg, break, pan, heat, omelette. Thus demonstrating the ease of making an omelette.
So why, ye Gods why did my omelette start off looking like this:
This is not just an omelette....
This is Neety's omele- oh, dear God, what have I done. That's an abomination.
And that above is the state of the pan afterwards. The quickest omelette on Saturday Kitchen was about 30 seconds. I devoted twelve whole minutes to this poultry-conceived antichrist.
So here's the plan. My next blog will be devoted to the Perfect Omelette. This is a test of your loyalty, blog readers. The reader to come up with the best recipe for a fail-safe omelette that cooks, looks and tastes fantastic will win a cake or pastry of their choice baked by me (I can bake cakes brilliantly, don't worry.) Entries close on Monday at midnight, after which I will try out your methods, culminating in a culinary blog showing how I made them and whose method (and filling) went down best with the judges (myself and erstwhile members of the family, whoever feels peckish enough.)
If you want a slice of the action (har har), comment below with your cooking method, ingredients and any other tips and hints.
Neety - "Part of me can't believe I'm doing this, the other part is polishing the crockery"