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Category: Eggs

Savory Onion Omelette

Savory Onion Omelette

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Simple yet sophisticated at the intersection of sweet and savory. This onion omelette has a grounding taste– it’s earthy and comforting. A swift recipe for a satisfying meal for breakfast and dinner — or a crowd favorite when hosting brunch.

The subtle sweetness of the fragrant caramelized onion complements the creamy eggs, created through folds during the quick cooking process. Salty feta adds an additional layer of creamy delight, but the omelette is just as wonderful without cheese.

Eggs and omelettes are among my favorite ways to cook—a blank canvas for creating flavor and beauty.

Perhaps it’s the influence of Julia Child, whose famous omelette demonstration helped bring French cooking into American homes. Or the happy memories of childhood in Tehran, where a savory omelette, often with tomatoes (tokhmemorgh gojeh), was swept up with fresh flatbread.

Whatever the inspiration, an omelette is deeply satisfying: simple enough for a quick meal, lovely enough for a weekend brunch table. Nostalgic and modern at the same time.

Make it, enjoy it, and as Julia would say, Bon appétit!


Ingredients-

1 tablespoon extra virgin olive oil
1/2 large red onion, thinly sliced
3 eggs, whisked
1-2 inch cube feta cheese, crumble (optional)
Chopped fresh parsley, basil, or chives for garnish (optional)
Sea salt and black pepper to taste


Preparation-
*Video demonstration found here.

  1. Heat the olive oil in a small nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until softened and lightly golden, about 8 to 10 minutes. Reduce the heat if the onion browns too quickly.
  2. Meanwhile, whisk the eggs with a pinch of salt in a small bowl until well combined. If using feta, season lightly.
  3. Reduce the heat to low and pour the eggs over the onion. Using a spatula, gently draw the eggs from the edges toward the center, allowing the uncooked egg to flow into the spaces. Continue gently folding for 2 to 3 minutes, until the eggs are softly set and still moist. Keep the heat low to preserve their creamy texture.
  4. Remove from the heat and scatter the feta and herbs over the top, if using. Finish with freshly ground black pepper and serve immediately.
  5. Serve immediately and enjoy!
Joyous & Jammy, Honey Soft-Boiled Eggs

Joyous & Jammy, Honey Soft-Boiled Eggs

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Ralph Waldo Emerson said “There is always a best way of doing everything, if it be to boil an egg.” I couldn’t agree more.

There are endless ways to prepare an egg but soft-boiled is my favorite. They are lucious, delicious and satisfying. In my fool-proof recipe below, you’ll see anyone can make them in exactly 6 1/2 minutes.

As for the wonders of this phenomenal simple pleasure, I wasn’t sure how to articulate my thoughts so I asked ChatGPT “why are soft-boiled eggs so darn delicious?”

The 5 reasons it gave are listed below. Turns out, I agree 100% with the Chatbot too!

I’d only add, cooking an egg is an art form, taking on the unique characteristics of the maker and the ingredients which you ultimately marry it with ~

  1. Textural appeal: A delicate and silky texture that is appealing to many. The whites are cooked enough to hold together, but the yolk remains runny, creating a creamy, rich consistency that is satisfying.

  2. Flavor: Eggs are a good source of protein and have a unique flavor profile that many enjoy. The runny yolk has a richer flavor than a hard-boiled egg, and the whites are slightly sweet and savory.

  3. Versatility: Soft-boiled eggs can be enjoyed on their own, as a topping for toast, or a component of various dishes. This versatility makes them a popular choice for breakfast, brunch, or a snack.

  4. Childhood associations: For many people, soft-boiled eggs evoke nostalgic memories of childhood breakfasts and special occasions. This emotional connection can contribute to their appeal.

  5. Overall, the combination of texture, flavor, versatility, and emotional associations makes soft-boiled eggs a delicious and popular food item.

Ingredients —

2-6 large eggs
Approximately 3 cups water (it’s ok if eggs are not fully submerged)
A pinch or two of flakey sea salt
Freshly ground black pepper (optional)

Preparation –

  1. Bring water to a boil in a saucepan with a lid over medium-high heat.
  2. One egg at a time, gently lower eggs into the water, being careful to avoid cracking the eggs.
  3. Cover the pan and cook for exactly 6 1/2 minutes, adjusting the burner to maintain a boil.
  4. Using a spoon, transfer the eggs immediately into an ice bath of water and ice cubes to stop further cooking. Let eggs chill until just slightly warm, about 2 minutes.
  5. Gently crack the bottom of the egg and peel, starting from the wide bottom end, which contains the air pocket.
  6. Cut in half or quarters, sprinkle with flakey sea salt and freshly ground black pepper and enjoy!