Posted by: Rae | October 16, 2007

Omelets yellow and brown

What a pain it is to make omelets.

Most people in the US want them browned. If they aren’t browned, they’re undercooked, and you’re trying to poison them with salmonella. People who’ve traveled to France, people who consider themselves foodies, are appalled by any spec of brown on the omelet. You stir gently until the egg is almost set, then stop stirring and roll the omelet. The inside is creamy and moist — on purpose.

Some people want the veggies or whatever inside the omelet to be grilled first, then added to the omelet just prior to rolling. Others want them raw. Some people want the goodies cooked with the egg; for others this is an abomination.

The rolling doesn’t make everyone happy, either. Some folks want the omelet folded in half.

And of course, there’s no agreement on seasoning of the eggs. Should we put salt & pepper in or not? Herbs? Some people hate green stuff, some think it’s obvious that an omelet should have fresh herbs.

Puffiness? Do we add cream (or water) or not? If we do, you get a puffy omelet. If you don’t, it’s smoother.

This would be difficult, but do-able, except that everyone seems to think that however he wants his omelet is how everyone eats them, and therefore it’s unnecessary to specify any of this. If we ask, people get annoyed. “For crying out loud. Can’t you guys even make an omelet?”

My chefs insist upon cooking the eggs until set, then putting the “filling” ingredients on, and placing the omelet under the broiler to finish off the cooking. A few people are very annoyed by this and send their omelets back. “How could you possibly burn an omelet on the inside?” Good question. My attempts to get the chefs to adopt a more authentic French methodology (this is a French-Italian restaurant after all) are met with stubborn resistance. Not sure why.

And let’s talk about the eggs. Egg whites … one egg white and two whole eggs …

Well, although no one seems to be entirely happy with the omelets, people continue to order them. They’re one of our most popular items. So now you know why an omelet costs the customer $5.95: it costs us about $5 in labor to make it!

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