The Quest for the Perfect Omelet

Steps to Making the Perfect, Fluffy, Mouthwatering Omelet
Making an omelet is simple. All you need are eggs, things to put inside, a decent pan, and a pleasing personality. Follow these easy steps:

Preparation
1. Ask your husband what he wants for breakfast. Hope that it's something exotic, like toast and jam.
2. Wake up extra early to make omelet and fried rice (separate recipe for fried rice--maybe next entry).

The Eggs
1. Remember that your mom always said that to get a fluffy omelet, you have to beat the egg whites stiff first, before adding the yolks.
2. Crack the first egg, and attempt to transfer the yolk from one half-shell to the other, while the egg white theoretically spills out, just the way your mom does it.
3. Wash off half the egg white from your hands.
4. Do the same with the rest of the eggs.
5. On your last egg, the yolk breaks and falls into the egg whites. Give up the idea of fluffy omelet and pour the rest of the carefully separated yolks into the whites.
6. Beat the eggs with a fork.
7. Add salt and pepper. Think of adding various herbs, but remember that your husband is always suspicious of foreign smelling/looking ingredients in anything experimental that you cook. Stick to salt and pepper.
8. Set aside the eggs.

The Things Inside the Omelet
1. The night before, make a mental rundown of the things you have in your cupboard and ref that could remotely be used for an omelet.
2. Fall asleep thinking of that exotic omelet with feta cheese, olives, tomatoes, basil and sweet roasted peppers.
3. In the morning, dig out serviceable-looking tomatoes and chop them up. Remember to take out the seeds this time.
4. Wonder if you chopped up too many tomatoes. Think about setting aside some of the tomatoes for another dish, but realize that if you do so, the next time you'll likely see them is when they sprout molds and have to be thrown out.
5. Decide to put in all the tomatoes. Tell your husband, when he asks about the overflow of tomatoes, that Vitamin C is good and lycopene helps prevent prostate cancer.

The Pan
1. Prepare the pan. Make sure it's nice and dry, as through experience, you've learned that the littlest drop of water can cause a riot of explosion in the oil.
2. Add oil--this is a delicate procedure. Again, from experience, too much and the omelet swims disgustingly, and too little, the eggs become too attached to the pan.
3. Wait for the oil to heat up. Usually indicated by smoke emanating from the pan.

Cooking the Omelet
1. Stand at a safe distance--about an arm's length away.
2. Quickly pour in the egg mixture, then even more quickly jump away from the terrorist attack of hot oil.
3. After a bit, peep in at the omelet. When the edges look solid enough, poke at it with that flat cooking thing, and try to separate the eggs from the pan.
4. Swirl the pan around a bit, so the stubborn liquid egg at the center gets fried at the edges.
5. Debate with yourself about when exactly to put in the tomatoes.
6. When a burnt smell starts to emanate from the pan, put in the tomatoes--either dead center to make a gatefold omelet, or on one half to make a fold over omelet.
7. With that flat cooking thing, attempt to fold the egg over the stuffing.
8. If you are successful, restrain yourself from shouting in triumph and doing the dance of joy.
9. Attempt to flip the omelet.
10. When the omelet breaks up, increase the flame as a last attempt to cook those stubborn raw egg bits.
11. Scoop out the remains of the perfect omelet and put on a serving dish.
12. Arrange as artistically as possible, and garnish with a sprig of fresh herb from your husband's beloved herb garden.

Serving the Omelet
1. Before your husband gets down for breakfast, make sure he has either his favorite OJ, or have fresh coffee brewing.
2. Set up the laptop and set it to www.inq7.net.
3. Strategically place the laptop beside your husband's plate, right in front of the suspicious looking remains of yet another massacred omelet.

Bon apetit!