Egg talk, low and slow

Q: Wow! By far the best omelet we have ever had. We love eggs but so rarely can get them prepared properly. Over easy eggs are almost impossible to find anymore, so we usually settle for an omelet, which is why we ordered it from you.

The omelet did not have crusty or burnt edges, it was not rubbery or dry and had a perfect balance between the egg, meat, vegetables and cheese. The vegetables were al dente and rich in color. We actually microwaved the leftovers for an evening snack and amazingly the quality was not diminished. Even the bright yolks and whites were still intact for color. Why can’t restaurants do this? What’s your technique Chef?

A: Slow, low and covered. Restaurants only prepare them quickly using techniques designed to feed the masses and not designed with passion in mind. Vegetables should be truly sauteed (French for “to sizzle”) and not sweated (closer to steaming and will have a loss of color). When all ingredients are in the skillet the whole process for the egg start to finish is about 25 minutes. Restaurants won’t survive that pace. But when it comes to taste, a slower pace will win the race!

Simply, with Chef “What’s His Name”, excerpts of answers to memorable questions from guests that you can use!

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