Saturday, 28 December 2013

Special omelette

Some friends brought us a jar of red caviar for Christmas. We ate it on white bread, with butter and some frozen vodka, like they do in Russia. It was a great hit, everyone loved it.
They suggested making an omelette with the leftover caviar.

Today we went for a lovely brisk walk,  the sun had at last come out and it was a joy to be in the open air, it felt like Spring was round the corner.

We arrived back late for lunch. I decided to try the omelette with the caviar and a spoonful of cream, as our friend had suggested. It was delicious, a real treat, and all ready and on the table in 10 minutes.

I really enjoy making omelettes, standing there gently lifting the sides and watching it cook, it is very relaxing. If you don't have caviar, anything else in the fridge can be magically transformed into an appetizing meal. Leftover ham, cheese, mushrooms, bacon.
Eggs used to have a bad reputation, now it seems they are good for us after all. Only in moderation, though. Which reminds me of Oscar Wilde and his "Everything in moderation, even moderation".

While I was making the omelette I thought of all the one line sayings about eggs,

'You have to crack an egg to make an omelette'
'Don't put all your eggs in one basket'
'As sure as eggs are eggs'
'A sunken soufflé is just a risen omelette'

And the silly joke we liked as children: "Is it correct to say, the yolk of the egg is white or the yolk of the egg are white?"

Neither, because.. the yolk of the egg is yellow!

Sorry about that !!!

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