Omelet with spices

Ethelsimmons · January 2015

Hey all! I love eggs. Specially that of omelets. I don’t get tired of eating them at all. I've tried out almost 10 different recipes of omelet and I've enjoyed each one. I love putting a lot of pepper in them. Whatever the recipe is I add a lot of pepper. Once my aunt had gone to India for a trip and from there she had got me big packet of pepper. That was the best pepper flavor that I've ever tasted. I used them almost every day and its over now. I tried getting them from our local stores here but didn't like any. The one from Horton Spice Mills was better. It slightly resonated the taste of Indian peppers. I’ve been using them since then. Would like to know if anyone here knew a better spice product that tastes good? And also would be happy if anyone could share a new recipe, something different for omelets.

gdenby · January 2015

Go to the Penzey's web site, and look over their offerings. Or, go to one of their retail stores if you are reasonably near one. They have them in about half the states. They have containers of their products that you can open and sniff. As it happens, I visited one and checked out the scent of various peppers. The aromas were different, some subtle, others remarkably pungent even unground.

There are other mail order places too, such as the Spice House. Check around the web.

Also check Indian markets and online vendors. They usually have a good selection of bulk spices, and a wide variety of mixes called masalas. Some are designed for use w. eggs. Note that the masalas are pre-ground, which can reduce the flavor if they have not been stored in an airtight package.

Always better to grind whole spices for the best effect. Once I started grinding pepper, I realized that most of the pre-ground stuff in the stores was stale, and almost flavorless.

I did at one point buy a good Calphalon omelet pan, and buffed it till it was mirror smooth. Took me awhile to learn how to cook and flip them in the French method. I have a small garden at the back of my house, and when the chive flowers, a few of them crumbled up and placed in the center of the omelet before its folded for service tasted really good. One of my son-in-laws said it was near perfect.

But mostly what I do now is what I call my "minute omelet." Not really a minute, more like 2 - 3, but you get the picture.

Take one large egg, and let come to room temperature. Likewise, some water or milk, just a few teaspoons. Butter the bottom of a microwave safe bowl. The best I've found is a shallow "Cornelle" bowl which is about 3" across at the bottom. Shallow is best, but I've used various ramekins and even coffee cups. Put the egg and fluid in the bowl.Shake in a little salt. Add an extra yolk for an even richer omelet Whisk it together till as well blended as possible. If you like, you can mix in various spices. I often put in a shake of Dizzy Pig "Ragin River," and/or a drop or two of Cholula sauce. A sprinkle of grated hard cheese can be a nice addition.

Set a microwave to 50 percent power. Most home microwaves reduce power by cycling the magnetron, so the egg mix will get intermittent bursta of heat. This will allow the fluid in the egg and the added liquid to puff the egg w. steam, but not explode. The time will depend on how powerful the microwave is, and the amount and temperature of the mix. My microwave is low power, 600 W I think. A single egg takes about 2 minutes, a double yolk 3. If the mix is cold, I have to up the time by about 20%

And, Ding!, its done and I grab my pepper grinder a top the still hot omelet will send the aroma of the pepper off in its steam.