“Omelets are not made without breaking eggs.” Robespierre
“You CAN make an omelet without breaking eggs. It’s just a really bad omelet.” Steven Colbert
It’s CooktheBookFridays. This week’s recipe is David Lebovitz’s take on Omelette aux Fines Herbes. Although most countries and cultures boast their take on this beloved classic, the French were first, in 1393. Joan of Arc most likely noshed on omelettes (called alumettes). David’s is plain and simply herbs and cheese, leaving more to your own imagination and embellishment innovations.
Chinese New Year, The Year of the Rooster, begins January 28. If you’re guessing I’m intent on overworking this poultry angle, you’re egg-actly right.
Six weeks ago, before leaving Aspen for the winter, there was some moaning and whining in my parting post. “I’m adverse to risk,” I wrote, “unwilling to go out on that proverbial limb. My world turns more slowly. That’s shocking, scary and disappointing. Just thinking about what I can no longer do is cringe-worthy.”
Readers, may I take that back? I definitely laid an egg.
Saying good-bye to the resident Great Egret at Anthem Country Club before leaving for California. Facing extinction for their plumes in the 19th century, this bird was saved by the efforts of President Teddy Roosevelt. Hats off (those with plumes, at least), to The Rough Rider.
After posting those words I was shocked by the generous comments, e-mails and phone calls from afar as well as TLC from empathetic friends locally. Obviously. Struck. Nerve.
“A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked.” Bernard Meltzer
In that post I had been describing a 4-month funk when here, there and everywhere, there were problems? My medical ills were fixable but in a lifetime of good health, I hadn’t needed much fixing. Pile on worries, real and imagined, and, to my mind, the dominoes were tilting. But I’m a hard-boiled egg and can’t ask for help easily. So, I didn’t.
After a 7-hour drive to Cambria yesterday, this was my Welcome Wagon haul: 1) Reserved Library Book Pick-Up (check); 2) Talley Farms Fresh Harvest Pick-Up (check); 3) New York Times waiting at the Front Door (check) BUT 4) no kids from The Gant to help me unpack (BUMMER).
Perspective works wonders. In hindsight and realizing it takes all my fingers and toes to count my many friends who have serious health problems, I feel small, with egg on my face. I’d have saved myself months of grief had I sought guidance and comfort. I’m blessed with a wide circle of friends and, in perusing that list, there’s not a one who wouldn’t have helped me. In fact, after my writing that post, they did.
“There is always a best way of doing everything if it be to boil an egg.” Ralph Emerson
BEATTY, NEVADA: HOW FUNNY IS THIS? THE GAL WHO OWNED THIS BUSINESS SAID SHE DESIGNED THE IMAGES HERSELF.
BEATTY, NEVADA IS NOTORIOUS FOR ITS POLICE FORCE. DRIVING THROUGH TOWN MORE THAN 25 MPH, NOT 26 MPH, ALLOWS YOU TO CONTRIBUTE TO THE CITY’S COFFERS.
My 2017 resolutions revolve around this recent experience, dealing with situations better and making lemonade out of lemons-moments. In this upcoming year when so many of the values I cherish and things I hold dear are in jeopardy, my resolutions will be tested. (And, I’ll be drinking lots of lemonade!)
HAPPY NEW YEAR.
Playgroundmag.net
“This recipe is certainly silly. It says to separate the eggs, but it doesn’t say how far to separate them.” Gracie Allen
OMELETTE aux FINES HERBES BY David Lebovitz, My Paris Kitchen
Do not separate the eggs but do whip up David’s Omelette aux Fines Herbes this week. But, why put all your eggs in your morning basket? (OK, OK, READERS, that was a stretch.) Whether it’s breakfast, the norm, or lunch or dinner complimented by a green salad, it’s great for leftovers. To egg you on, Here’s a LINK to more than 50 possible omelet fillings.
Serves 1 or 2
INGREDIENTS:
2 or 3 large eggs (as fresh as possible)
1 or 2 teaspoons of heavy cream or milk (TIP: I used whole milk.)
2 or 3 teaspoons finely chopped fresh herbs
Sea salt or kosher salt and freshly ground pepper
1 1/2 teaspoon salted or unsalted butter
2 Tablespoons of freshly grated Gruyère or Comté cheese
DIRECTIONS:
1. In a bowl, stir the eggs and milk (or, cream) together briskly with a fork (use 1 teaspoon of milk for 2 eggs and 2 teaspoons of milk for 3 eggs). Reserve some herbs for garnish and add the rest (2 teaspoons for a 2-egg omelette), using the fork to blend in the herbs, a big pinch of salt and a few grinds of the pepper mill.
2. Heat the butter in a large (10-inch), nonstick skillet (or a smaller skillet if you like a thicker omelette) over moderately high heat. When the butter starts to sizzle and form a bit, spread it all over the pan with a spatula so the bottom and part of the sides of the pan are covered.
3. Pour the eggs into the hot pan and let them cook until the edges start to set, which will happen before a minute is up. Life the pan, tilt it towards you, and use a heatproof spatula to lift up the lip of the omelet closest to you, allowing the liquid, uncooked eggs from the center, to flow underneath. Put the pan back on the burner and sprinkle the cheese in a line down the center.
4. Before the omelet is completely set (depending on how you like your eggs), fold it in half and slide it onto a warm plate. Garnish with the reserved chopped herbs.
CooktheBookFridays is an online group which is cooking its way virtually through David Lebovitz’s My Paris Kitchen. To see what others are cooking up or to join the group, Link to this site.
You are Egg-xactly perfect, Mary!
Glad you are back in Cambria. We are still in Aspen where there is a HUGE snowstorm. Must be 2 feet of snow, already, at our house and it has not stopped. Had planned to be back in Tucson but will wait out the storm before we attempt the 14 hour drive back to AZ.
I always see you as a gal who sees the glass half full. I’m glad I was right about that. You’ve inspired me to make this omelet for lunch tomorrow. Plenty of herbs in my crisper plus there’s always some Gruyere in the fridge thanks to Dorie.
I am happy to hear your outlook has improved! And I have to say, all your egg quotes and references made me giggle! Let’s all hope our worst fears for the coming year(s) are not realized.
Yay! SO glad to hear you sounding brighter! Hugs and Happy New Year to you XO
Funny lady….. So did you see the New Yorker cartoon with the chicken and the egg in bed… presumably after having done the deed and the punch line is “I guess that answers the age old question …”
So glad you are out of your funk… we have work to do and eggs to break
Hugs, rocks
Happy New Year Mary, with all those references to eggs, you sound like you are in good spirits. I am just as glad to put 2016 behind me as you are, and thinking positive, I know this year will be a good one. I’m glad we started off with a simple recipe
because I have had enough rich foods to last me until at least Easter.
Happy New Year, Mary! The Rooster year 2017 – it will be a milestone birthday for me!
This post of yours shows you are back to your normal self (but remember to not overdo everything – we must remember we are no longer spring chicken!) – love love the tone of the post!
Well, I’m glad to hear your improved tone in this post, Miss Mary. And a big happy new year to you!!
The omelet looks fabulous with that oozy cheese just peeking out. This was pretty darned good, which feels sort of funny to say since it’s so simple. Just lovely.
Hey, and be careful up there in Cambria this weekend. These storms are supposed to be quite the soaker, so don’t go floating away and I hope your place is better than last year’s. I’ve already spoken to Marcel about wanting to visit sometime before you leave. Will be in touch though it probably won’t be until March due to lots of travel this term!
Sorry to hear you were not feeling well. I’m not surprised, however, that it didn’t take you very long to snap out of it and find your perspective. “Perspective” is, in fact, the secret to experiencing happiness. I truly believe that as it has saved my own eggs many a time. Enjoy Cambria dear… stay dry!
Happy New Year, Mary!!! I’m afraid I was so entranced by your Omelette photos, that it was hard to concentrate on the rest! Delighted that you are feeling better my friend!! And hopefully there won’t be as many lemons as you anticipate. Or at least that your friends are able to provide enough sugar for your lemonade!
I’m so glad that you’re feeling better about things and I’m not surprised at all that you’ve a deep pool of friends ready to come to your aid. You’re a lovely person and deserve all the support you need. You’re also an inspiration for those of us who are in awe of your accomplishments and energy, even when scaled back.
Happy 2017- a new start!!! It sounds like you are on the right foot!! Thank you for all the different egg quotes! They were very enjoyable and your omelet is beautiful!
I enjoyed reading all your “eggy” quotes!
I’m sure you will have a great 2017, especially when surrounded by caring and supportive friends!
Delicious omelet, and I like your plate!
Happy New Year!
Funny you mentioned about driving in 25-mile zone and getting caught. That’s not only Nevada. It happened to me in Vermont recently. I was offered the perspective that police enforcement is necessary given the bad things happening in small towns. Good to switch back to the less weighty, lacy omelet. I’m hungry for one now. Happy and healthy new year!
Your egg puns had me laughing. I hope it’s a sign that things are going better. I think the excellence of David’s omelette recipe is clear because something so very simple is so delicious.
I’m also relieved that you’ve arrived safely in Cambria. I wish you an adventurous season there, though anywhere you go, you naturally find adventure. Happy New Year!!!