Cooking eggs -- omelets, over easy, scrambled and elsewise -- by classic French standards hasn't been my forte. Suffice it to say that in learning to make a proper omelet, I've had to break many an egg, several dozen in my first practice round a few weeks back.
Today, however, the demand for eggs declined significantly as I rolled out three egg dishes in decent fashion.
Key was the omelet, which like the other egg dishes in classic French cookery, must be done without browning, cooked through and not runny. On my first try, for a grade, I left it a bit runny, but scored well because all other components on my plate, roasted red potatoes with a paprika dusting and country gravy, were done well.
Chef suggested I make a second try on the omelet, albeit not for a grade. I completed it without runniness and little browning. The mechanics are key: moving, moving, shaking, shaking, rimming the egg in the pan, flipping, folding once in the pan, a second time onto the plate. Done. Order up!
The egg market had a crack in it today.
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