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A Win-Wine Situation

Inside-out Eggs

Spelling It With Eggs

So here it is then, my entry for the Eating Your Words Challenge 2010 [1], hosted by Tangled Noodle [2] and Savor The Thyme [3].

The idea is simple: cut shapes out of a plain omelette, refill with reserved egg whites et voilĂ  – white and yellow have swapped their usual places. You can, of course, adjust the amounts here to suit the size of pan you want to use. You’re aiming to make a thick-ish omelette, which is easier to work with when it comes to cutting and refilling.

You’ll need:
  • 6 medium eggs
  • 0.25 tsp fine salt
  • oil for frying
You’ll also need:
  • A shallow, preferably non-stick frying pan – mine was about 24cm diameter – and a plate that is slightly wider than the pan onto which you can slide the omelette.
  • Cutters for whatever shapes you want to cut out. A small sharp knife is also useful for those occasions where the cutter does not cut right the way through.
The Steps:
  • Separate 2 of the eggs and keep the whites aside.
  • In a medium-sized bowl, whisk the 2 egg yolks and remaining 4 eggs. Add the salt and whisk again. You can add other herbs or spices here as the mood takes you.
  • Place your pan over a medium heat. When hot, add 1-2 tsp of olive oil (or another vegetable oil if you prefer).
  • Pour in the beaten egg and swirl it around to coat the pan. Cook over a medium heat for around 5 minutes or until it is has just about set right through. Note that I didn’t turn the omelette in the pan as I wanted to keep everything nicely yellow on one side.
  • Slide the omelette off the pan and onto your plate. Using your cutters, carefully cut out the desired shapes, employing a small sharp knife if necessary to complete the separation. Remove the shapes and set them aside.
  • Place your pan back over a medium heat, adding a little more oil if it needs it. Slide the omelette back onto the pan and carefully pour the reserved egg whites into the spaces left by the shapes you have cut out. Depending on the size of the spaces and thickness of the omelette, you may not need all of the whites. Cover with a lid and cook for another minute or two, just until the whites have set.
  • Serve up and enjoy!
The Variations:
  • The shapes used are up to you, of course, and you can add whatever herbs or spices you like to the eggs before cooking.
The Results:
  • Plain omelette for 2-3