The food lab better home cooking through science ( PDFDrive ) 147

enough to hold their shape when you draw the spatula through them Shake the pan to distribute the eggs evenly over the bottom and then, holding the handle so that the pan rests at a slight angle, rap the pan against the stove so that the eggs are thicker on one side of the pan than the other Remove from the heat, cover, and let the eggs set to the desired consistency, about 1 minute Remove the lid and, using the spatula, carefully roll the omelet, starting from the thicker side, then tuck the ends under Carefully turn the omelet out onto a plate (it helps to hold the plate in one hand and the pan in the other), readjust the shape, and serve immediately OMELET FILLINGS O melets cook fast—far too fast for fillings to much beyond warm up a bit So the key to great filled omelets is to cook your fillings beforehand and have them warm and ready to go Parcooking the filling while the salted eggs rest is a great way to do it Your imagination is the only limit to what you can shove into an omelet, but here’s a list of ingredients to get you started INGREDIENT HOW TO PREPARE Young cheeses of all kinds (I like cheddar, Jack, blue, feta, Gruyère, Brie, and goat cheeses) Grate or crumble If using in conjunction with other cooked ingredients, toss with them in a small bowl after parcooking them; the residual heat will help start the melting process Hard grating cheeses like ParmigianoReggiano, Cotija, and Pecorino Romano Grate on a Microplane and add to the raw eggs  ... of all kinds (I like cheddar, Jack, blue, feta, Gruyère, Brie, and goat cheeses) Grate or crumble If using in conjunction with other cooked ingredients, toss with them in a small bowl after parcooking them;... parcooking them; the residual heat will help start the melting process Hard grating cheeses like ParmigianoReggiano, Cotija, and Pecorino Romano Grate on a Microplane and add to the raw eggs