Weekend Eggs: the London edition

[gallery link="file"] While we were in London I saw a TV cooking show where chefs were asked to make an omelette as quickly as possible. Making an omelette is a test of a good chef. Many chefs ask potential cooks to make them an omelette to test both their skills with a skillet and their ability to season correctly. You wouldn’t hire any of the chefs I saw on this particular show based on how they made their omelettes - what a waste of eggs! I use a technique that results in a delicious omelette in around a minute and a half – if you’re willing to handle the heat. But shouldn’t I be doing a classic English fry-up, you ask? Well, I have to admit I was shocked the first time one was placed in front of me. The last time that I saw that much food on one plate was at a Vegas buffet breakfast – a memory I’m still trying unsuccessfully to erase. I have a suspicion that its sole purpose must be as a hangover cure. For those readers who don’t know what the classic English fry-up is, it’s generally bacon and eggs, grilled tomatoes, fried mushrooms, sausages, baked beans and toast… and anything else you can find in the kitchen that will fry it seems. I swear some people would fry corn flakes if they could get them to work. There is probably a region of England where it’s done. For me, the fry-up is way too much food, even with a hangover, so what I decided to do for the London edition of my Weekend Eggs (see my Dubai edition here, by the way) is to take some of the great ingredients I found in London (thanks to Philippa from Context who took us on a foodie walk) and use them in an omelette – prepared my way. It’s a classic omelette with pieces of delicious bacon from The Ginger Pig and pieces of Stilton and cheddar from Neal’s Yard Dairy. Start your stopwatch. Fry the bacon over med-high heat in a small frying pan. Have a silicone spatula handy (yes, I travel with one!). Crack two eggs into the pan; three if you’re famished or hungover. Yes, that’s into the pan – into a bowl with a whisk is for culinary lightweights. Stir vigorously. After about thirty seconds the eggs will start to congeal. Add the small pieces of Stilton and cheddar and keep stirring. Now push the eggs over to the side of pan, creating an omelette shape. No ‘folding’ with this technique. You can decide how cooked you want your eggs. I usually lift the eggs out now as they’ll still be cooking and will be soft but will set by the time my fork goes into them. Those who want their eggs dry (are these the same people who order steaks well-done?) can leave the eggs in for a little while longer. Use the palette knife to separate the omelette from the side of the pan. Grip the handle of the pan with one hand the same way you grip a bike handle. Tilt the pan 45˚ and tilt your warm plate 45˚ towards it and roll the omelette out onto the plate. Voila! An omelette done in 90 seconds and way better than the sloppy chefs’ ones I saw on TV. And practice makes perfect - even after you’ve made hundreds of them. In our uncle’s country pile in Victoria, our Auntie Tam never eats the first omelette I make. We thought she was being polite, but one day she said it’s because my second one is always better! Always thoroughly wipe the pan out after each omelette. You can keep the eggs warm in a low-temp oven if you must. The French cheat and put some butter over omelettes before serving them so they appear moist if they’ve been sitting a while, but you didn’t hear that from me.