If you’re anything like me – a female? an aquarius? right-handed?
always currently reclining on a couch? – you only like one thing more than eggs:
More eggs. Inside of other eggs.
That’s where the Eggception Omelet comes in.
Sure, you can be satisfied with your Westerns, your Greeks, your Denvers. But those are not the omelets dreams are made of. And I know you dream about omelets. Because you’re everything like me.
So let’s plant an egg inside of an egg white, gouda, and basil omelet, practice our Mrs. Leonardo DiCaprio signatures in a notebook, and get our totems ready (my totem is an over-extended allusion to a movie…that spins or something, I don’t know). It’s Eggception Omelete time. The Fried Egg edition.
Eggception Omelet: Fried
as dreamt by Dary Merckens
- 3 egg whites (9 tablespoons liquid egg whites)
- 1 large egg
- 1 slice of gouda or cheese of your choice, torn in pieces
- some basil
- salt and pepper to taste
Something something about what your kick should be:
Spray your skillet with some non-stick spray. Heat up over medium heat. In a small bowl, combine the egg whites, gouda pieces, basil, and salt and pepper. Add to the heated pan. To accomplish the fried egg version, cook the egg white omelet until it is about halfway set. Crack your egg over the omelet, carefully as to not break to the yolk. Let your open omelet cook some more until the cracked egg’s egg white is about 3/4 set but the yolk is not. Fold your omelet. Flip. Cook just a bit more for a fried interior egg. If you want an over easy egg, take off the heat right after you fold your omelet. Eat.