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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, earthy and comforting. A swift recipe for a satisfying meal — be it the main event for breakfast and dinner — or a supporting role at 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 flavor with briney delight, but the omelette is just as wonderful without cheese.

Omelettes are a kitchen’s miracle. Whether made by a self-though home cook like moi, or a French master chef. It’s magic. A couple of ingredients and a perfect meal in minutes.

Eggs and omelettes are my favorite medium in the art of cooking, a blank canvas for creating flavor and beauty.

There are many reasons I love omelettes. Perhaps i’s because that is how the inspiring Julia Child, my hero entered the American imagination by cooking an Omelette on public television (in the early days of black and white TV’s), and consequently revolutionized how we we cook, how we eat and our relationship to the homemade meal. Maybe it’s because happy childhood memories in Tehran include a savory omelette, sometimes with tomatoes (tokhmemorgh gojeh) swiped up with fresh flatbread (noon sangak) and enjoyed in pure umami delight. Maybe it’s just cooking for old times sake – eggs go way back as humans have consumed eggs, fried or beaten, for thousands of years ever since hens were domesticated…

Regardless it’s just good. A delightful addition to our weekend brunch tables or an expeditious standalone meal. Surprisingly nostalgic and modern at the same time. So make it, enjoy it and as Julia would say, Bon Appetit!


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.

Heat olive oil to medium-high in a skillet, preferably nonstick.

As olive oil begins to shimmer in the pan, add onions and saute 3-4 minutes until slightly caramelized, stirring often to brown evenly.

While onions sizzle, add eggs to a bowl and whisk until yolks and whites are combined.

Add eggs to onions in the skillet, season with salt and lower heat to medium-low.

Gently push the egg from the outer edges of the skillet towards the center of the pan with a spatula, softly creating large folds as you go along all sides of the pan. Tilt pan if necessary to force liquid egg to the outer edges of pan and repeat creating folds towards the center. Do this for 2-3 minutes until eggs are cooked to desired doneness.

Avoid the urge to turn the heat up at any point to avoid burning the bottom of the eggs.

Turn heat off and top eggs with a black pepper, feta and herbs if using. If not using feta, season with more salt according to taste.

Immediately serve to a plate 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 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 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!

Exquisite Hard-boiled Eggs

Exquisite Hard-boiled Eggs

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I love eggs. It is one of the most versatile ingredients in the kitchen and I enjoy different ways of cooking it. From a humble omelette to a sumptuous souffle, the options of what you can make with eggs are infinite. Eggs are an excellent wellspring of nutrition in a single source: they provide proteins, antioxidants, fatty acids, amino acids, and vitamins and minerals.

Omelettes are great on weekends, like this savory Scallion and Mushroom Turmeric Omelette.                  On weekdays the classic hard boiled egg end up on salads for lunch, an express breakfast on busier days or perfect mid-afternoon snack with a pinch of flakey sea salt.

Ralph Waldo Emerson said “There is always a best way of doing everything, if it be to boil an egg.” I 100% agree with that statement. Here I share with you what I consider the best way to make hard-boiled eggs. It will be one the simplest and most satisfying dishes you make.

And since here at Basil and Roses we love flowers so much, we present our eggs shaped like one! It’s just beautiful and we think it will put a smile on your face.

The key to perfect hard-boiled eggs is to NOT boil them. You read correctly.

Directions:
Place eggs in water in a pot and cover with lid.
Make sure eggs are covered with at least 1 inch of water.
Bring water to boil.
As soon as water starts boiling, turn off the stove.
For a softer yolk, let sit for approximately 5 minutes.
Then run under cold water, peel and enjoy.
For the perfectly firm yolk, let sit for 10 minutes before running under cold water and peeling.
Sprinkle with sea salt and fresh black pepper.

To present like the beautiful flower above-
Cut 2 eggs in half, then cut the half into a quarter and arrange like a flower on the plate.

Plato said “Beauty of style and harmony and grace and good rhythm depend on simplicity.” This presentation and the incredible miracle that is the egg are two great examples of that notion.


Something salty compliments eggs well. Feta cheese is a great choice.
Here I served the eggs with a typical Persian breakfast of Feta, Tomato, herbs and pita (noon o  paneer o sabzi!)