Deliciously Egg-citing!

CEBU, Philippines — If there’s one food item that has always been very handy in kitchens everywhere – whether in homes in the barrio or in the city – it must be eggs. Eggs are very versatile food ingredient; it can go with almost any dish. And it’s available to every home, rich or poor. 

The price of one average-size egg is not even ten pesos. When made into a soup or omelet with vegetables or other ingredients, it can already feed several persons. Or, a boiled egg stashed away in one’s pocket is enough for a snack.

For sure, eggs are in good stock at home kitchens again now that school is back. It’s a lunchbox staple, either plain fried or as omelet, along with hotdog and rice. And eggs are infinitely customizable; it can be made into anything egg-citing to appeal to the taste buds of school kids.

Okay, omelet is unquestionably more appealing to kids than plain boiled egg. Following is an adapted omelet recipe, from the website www.eggs.ca, that’s perfect for busy weekdays and the kids will like for sure.

Basic Omelette

Ingredients:

2 eggs

2 tbsp water

1 tbsp cooking oil

3 tbsp filling ingredients of choice (pre-cooked ground meat or chorizo, fish flakes, veggies etc.)

Pinch of salt

Pinch of pepper

Procedure:

• Whisk eggs, water, salt and pepper.

• Put cooking oil in small skillet and spread evenly at the base. Heat over medium heat. Pour in egg mixture. As eggs set around edge of skillet, with spatula, gently push cooked portions toward center of skillet. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.

• When eggs are almost set on surface but still look moist, cover half of omelet with filling. Slip spatula under unfilled side; fold over onto filled half.

• Cook for a minute, then slide omelet onto plate.

Notes:

1. Using the proper skillet or pan is important to successful omelet making. The ideal skillet for a 1, 2 or 3-egg omelet is about 8 inches (20 cm) in diameter at the base. It should be shallow with sloping sides to make it easier to slide the omelet out onto a plate.

2. An omelet can be made quickly and easier if the skillet is hot enough when the egg mixture is added. The skillet is hot enough when a drop of water rolls around instead of bursting into steam immediately.

3. Preparing individual omelets, rather than one large one, will result in lighter and fluffier omelets that are easier to handle.

4. The cook may create his own variations of the filling when there’s some more time to play around in the kitchen – to make the omelet deliciously egg-citing!