Why Is It So Hard To Make A Light And Fluffy Omelet?

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January 13, 2015

My husband and I were in Palm Desert over the weekend to visit some friends and see some art. I am not a big fan of eating breakfast every day as some health fanatics claim that it is the most important meal of the day. I totally disagree. However, this is a discussion for another blog. Having said that, every once in a while I love to eat breakfast. Sometime I eat eggs for lunch or an early dinner.

I had heard about this restaurant, I am not going to mention any names, that they have very good Mexican food. So I thought they must have great breakfast/brunch and decided to surprise my husband for a great meal. He kept asking me where we are going and I said I will let him know when I get there.

We walked in and liked the decor, funky and appropriate for what it was. He ordered a bacon and white cheddar cheese omelet and I ordered egg whites scrambled with bacon with both of us emphasizing on eggs being under cooked and soft. Then we started sipping on our lukewarm coffee visualizing some fantastic looking mouthwatering light and fluffy omelet and scrambled eggs to show up in front of us.

After a long wait our food showed up. My husband and I looked at each other with a big disappointment. He could have played Frisbee with his omelet and I could have used my scrambled eggs as grout. He tried to get into the omelet and see if the inside is softer with the melted cheese and bacon with no luck. I could barely swallow my eggs from dryness. I don’t even have to comment on the visual aspect of the dish. They tried to make a second attempt but were futile. How could a chef not know how to make omelets and scrambled eggs?

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