Wednesday, May 22, 2013
I used to like eggs that are sunny-side up only, until I met my Husband. He’s more of a scrambled eggs and omelet guy. So, cooking eggs differently was a “challenge” to me in the beginning. You might think otherwise because I love to cook so much; how is it possible that those cute little eggs be a challenge to me, isn't it? Well, it did happen, especially with omelets. Until one day, my Husband showed me the proper way to cook an omelet, the fears went away. Oh…by the way, Hotel and Restaurant Management was my Husband’s undergrad major. He was the one who received the “proper” training in the kitchen. I’m more of a self taught, “mix and try”, “trial and error”, “that taste yucky and let’s try it differently”, and “let’s see what happen if I add this to the mix” kind of cook. See how much fun I’m having in the kitchen?
Anyway, I’ll shared my tips in making the perfect omelet with you in just a moment. This particular recipe is an Egg Whites, Sweet Crab and Spinach Omelets. But you can also use whole eggs instead of just egg whites. Besides the tips I got from my hubby years ago, I got extra helps today in the kitchen.
These are some EGGcellent tools to have around for sure.
I’ve got these new tools from OXO. Let me show you how each of them help me out today. They were so easy to use and saved me lots of time in the kitchen. First up is the 3-in-1 Egg Separator. Just hook the Egg Separator onto the side of a bowl, crack an egg in it and you have a perfectly separated egg! Save those egg yolks for this Classic Crème Brûlée or these ice cream recipes.
Up next is the Egg Beater. It perfectly aerated egg whites and my omelet came out light and fluffy. I added a dash of milk and a pinch of sea salt in my egg white before beating. It was so easy to use and my kids took turn in the kitchen and helped me beat up the egg whites.
Only 10 to 15 seconds later, the egg whites were ready. The two stainless steel beaters can be removed for individual cleaning with just a push of a button (and they are dishwasher safe). Don't you love that?
Tip #1 in making a perfect omelet: Get the fillings ready before cooking the eggs/egg whites.
I sauteed a couple handfuls of spinach along with a clove of minced garlic, add salt and pepper to taste and set aside. Next item for filling was sweet crab meat, they were already out of the shells so I didn't have to do any prep works. Then I chopped some chives and set them aside as well. If you’re adding other fillings that requires cooking, such as mushroom, bell peppers, etc., this is the time to get them prepped as well.
Tip #2 in making a perfect omelet: Use a non-stick pan.
Tip #3 in making a perfect omelet: Use low heat. You want to make sure to cook the egg whites low and slow so it stays tender and not browned up.
I used 3 egg whites here for one omelet, you can also use 2 whole eggs instead.
When the egg whites are 80 percent set, add the spinach onto one side.
Then, add the sweet crab meat on top.
Sprinkle on some fresh chives.
The next step used to be the most “scary” part for me, flipping the omelet. Here goes Tip #4 in making a perfect omelet: with a spatula, gently go around the edges of the omelet to make sure nothing sticks before flipping. I used this Flip & Fold Omelet Turner.
This Flip & Fold Omelet Turner was the ideal shape and size for making the perfect omelet. I definitely love the flexible head and edges that conform to rounded pans.
Simply slide the omelet off the side of the pan and onto the serving plate. Serve your fresh omelet with a wedge of lemon and you have the perfect breakfast. I serve it as a brunch, and therefore, I also prepared a Smoky Caprese Salad. Let me show you how I made that as well.
First, place some arugula on the serving plate. I love the peppery and spicy flavors from them.
Next, place a few slices of smoked fresh mozzarella on top. I love the smoky flavors in this salad. It balanced well with the peppery arugula.
Next, a few slices of tomatoes on top.
Then, a tablespoon or so of fresh basil leave, julienned.
Last but not least, drizzle some balsamic vinegar, EVOO, salt and pepper to taste and enjoy!
This Egg Whites Sweet Crab Omelets pairs really well with the Smoky Caprese Salad. This Smoky Caprese Salad was probably the most simple salad that I've ever put together, yet packed with amazing flavors. After all, it's the freshness and combination of ingredients that make this salad so irresistible.
Both recipes are pretty easy to prepare, isn't it? With the tips I shared with you on how to make the perfect omelets, I can guaranteed you'll be able to make the most beautiful, light and fluffy omelet for your family, or for yourself.
We just celebrated Mother's day not long ago, but please don't forget Father's Day is coming up soon (June 16th). This could be the perfect brunch to serve and celebrate Father's Day together. Do you have any plans for Father's Day yet? I would love to hear from you.
Disclosure: I received a set of the EGGcelent tools from OXO as shown in this post free of charge. I was not required to write a review but I loved the tools so much that I just wanted to share with you. All opinions are 100% my own. Thank you again, OXO for the Eggcellent gifts.
Egg Whites Sweet Crab Omelets: (Printable Recipe)
1 tablespoons olive oil, divided
1 clove garlic, minced
3 cups baby spinach
6 egg whites
1/4 cup of milk
1/2 cup lump crab meat
2 tablespoons fresh chives, chopped
sea salt and pepper to taste
In a medium non-stick skillet, heat one teaspoon olive oil on medium heat, add garlic and heat until fragrant. Add spinach and stir a few times, remove from heat. The residual heat should be able to wilt the spinach. Add salt and pepper to taste.
Return pan to the stove and turn heat to low. In a large mixing bowl, beat egg white, milk and a pinch of sea salt together. Add a teaspoon of olive oil to the skillet, then add half of the egg whites mixture in the pan. Swirl the egg white mixture around to cover the bottom evenly. When the egg whites are 80% cooked, add half of the spinach onto one side. Then, add 1/4 cup of the the sweet crab meat on top and sprinkle on 1 tablespoon of fresh chives.
With a spatula, gently go around the edges of the omelet to make sure nothing sticks before flipping. Fold the omelet in half and slide off from the pan onto a serving plate. Repeat with the remaining of the ingredient for the second omelet.
Smoky Caprese Salad:
2 cups baby arugula
4 ounce smoked fresh mozzarella, sliced
2 tomato, sliced
2 tablespoons fresh basil leaves, julienned
2 tablespoon balsamic vinegar,
1 teaspoon extra virgin olive oil
salt and pepper to taste
Evenly divide the arugula onto 2 serving plates. Top each plate with a few slices of smoked mozzarella, tomato slices and sprinkle on the basil leaves. Drizzle the balsamic vinegar and olive oil on top, sprinkle with salt and pepper, to taste.