No, it's not a forgotten radio-drama superhero (although...). It's what I'm having for breakfast.
There were leftover blue corn chips. I like to use something to give my omelettes a little structural integrity -- smashed saltines, bread crumbs, even broken potato chips or a little cornmeal.
Blue corn chips result in a mottled green batter, with bits of yellow and blue. A little tarragon and some Italian herb mix for flavor rounded it out. (I've been using a heavy juice glass* in a measuring cup as a mortar and pestle to crush whatever cooked-grain product I use. It works well.)
I'd fried bacon and then some fresh mushrooms in the bacon grease, poured the grease out (yum, mushroom grease -- worth saving if you're going to pan-cook lean meat within a day or two) and wiped the skillet down; you don't want more than the least film of oil or grease when making an omelette in a non-stick pan. A finely diced radish and Manchego cheese completed the filling. The end result looked, well, a bit scary -- should an omelette be that color? Those colors?
Yep, it sure could. It was as good an omelette as any I've made.
__________________________
* French-made Duralex. I happened across one years ago (yes, most of my dinner service was thrift-store stuff, used or cheap; the nice Corningware "Bountiful Harvest" pattern plates, bowls and cups were a real point of pride when I got them!) and used it for over a decade until it got knocked onto a hard floor. Not long afterward, I was looking for new small glasses, remembered how nice the Duralex one had been, and went looking. Couldn't find the exact style but a half-dozen plain ones weren't expensive and have held up well, with just the right balance between delicacy and durability.
BUILDING A 1:1 BALUN
4 years ago
2 comments:
So you can make a green omelette without breaking a few green eggs?
I thought the plain eggs were implicit!
I usually buy brown-shell eggs. There's no reason for one shell color over another in general, but I do prefer eggs from free-range chickens, who have had a chance to eat a few bugs or other protein (chickens will go after a mouse nest in a scary way, I'm told), and the local market usually only has those with brown shells.
Locally-Grown Gardens has farm-fresh free-range eggs with lovely big orange yolks -- but they have limited quantities and I don't get over there as often as I wish.
A good-quality uncooked egg has a relatively strong shell, unclouded white and a brightly-colored yolk tending towards orange. Really fragile shells and pale-yellow yolks usually mean factory-farm eggs. Nothing wrong with them but they don't have a lot of flavor compared to the ones with bigger, brighter yolks.
(I still think duck eggs are better for baking, but we had a good source of them when I was growing up: a pair of white ducks, who could be relied on for a pair of eggs every morning. They seemed puzzled by those strange white things, and were happy we took them out of the nest. Duck eggs are strong-flavored when cooked by themselves, though I liked them well enough.)
Post a Comment