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Poached Omelet

I’m going to let you in on the secret to making the fluffiest eggs you’ve ever had in your life. Michael Ruhlman shared it with us when the CompostMaster and I (and many others) had lunch with him at Fearrington House during the promotional tour for his new book Egg: A Culinary Exploration of the World’s Most Versatile Ingredient.

Lionel Vatinet and Michael Ruhlman

Lionel Vatinet and Michael Ruhlman appreciate each other's books


When Ruhlman said the words “poached” and “omelet” in the same breath, folks around the table like Sandra Gutierrez (author of The New Southern-Latino Table and Latin American Street Food) and Lionel Vatinet (Master Baker and author of A Passion for Bread) gasped. Gutierrez even said “I’m going home and trying that TONIGHT.” Ruhlman said he learned the brilliant technique from San Francisco chef Daniel Patterson.

So, of course, there was no question that the Poached Omelet recipe would be the first one I’d try from Egg.

Ruhlman said he learned how to properly poach an egg from Harold McGee’s classic On Food and Cooking. What usually goes wrong with a poached egg? You have those stringy bits that fly away around the edges, right? The next time you crack an egg, look carefully at the white. There’s a thick part and a thin part. The key to a perfectly poached egg is to strain off the thinner part prior to cooking. Ruhlman also uses this technique to make a perfectly poached omelet. Just keep in mind that whatever you use to strain the egg needs to be deep enough to contain the egg.

I hope you enjoy this omelet as much as we did. Serve it with some blanched asparagus on the side.

Giveaway

I’m giving away a SIGNED copy of Egg: A Culinary Exploration of the World’s Most Versatile Ingredient by Michael Ruhlman. To enter, leave a comment and tell me your favorite thing to do with eggs. The contest will run through Sunday, April 20, 2014. The winner will be chosen at random on Monday, April 21, 2014. You must be at least 18 years of age with a U.S. mailing address to win. No purchase is necessary; void where prohibited. The winner will be notified by email and must respond within 24 hours or another winner may be selected.

Disclaimer: I received two copies of Egg: A Culinary Exploration of the World’s Most Versatile Ingredient by Michael Ruhlman when I attended a luncheon in his honor sponsored by McIntyre’s Books. I paid to attend the luncheon. All opinions are my own.
Poached Omelet

Poached Omelet

Adapted from Egg: A Culinary Exploration of the World’s Most Versatile Ingredient by Michael Ruhlman

2 eggs
1 teaspoon extra virgin olive oil
1 teaspoon freshly grated Parmesan cheese
1/2 teaspoon finely chopped fresh chives (optional)

Strain off the thin, flyaway part of the egg whites: Find a deep spoon with holes such as Michael Ruhlman’s Badass Egg Spoon or deep skimmer. Crack one egg into a small bowl. Place the spoon/skimmer over a second small bowl. Pour the egg into the spoon/skimmer and allow the thinnest part of the egg white to drip into the bowl. Remove yolk and remaining white to a medium bowl. Repeat with second egg. Discard the thin egg whites that drained off or save them for another use.

Cook the omelet: Fill a 2-quart saucepan with water. Bring to a low boil. Beat the eggs with a whisk or fork until thoroughly combined. Stir the water in a circular motion using the handle end of a wooden spoon and pour the eggs into the middle of the pan. Cook for 20 to 30 seconds until the egg floats to the top. Remove to a fine mesh strainer and let all of the water completely drain off.

Serve the omelet: Place cooked eggs in a small serving bowl, drizzle with olive oil and sprinkle with cheese and chives, if using. Eat immediately.

Makes 1 serving
Per serving: 194 calories, 15g fat (4g sat), 424mg cholesterol, 168mg sodium, 1g carb, 0g fiber, 1g sugar, 14g protein

Nutritional Analysis: If you are keeping close tabs on Fat and Cholesterol, you may want to use only 1 egg and halve the remaining ingredients or skip this recipe altogether.

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