This post doesn’t need to exist, but it does simply as proof that I’m now starting to try cooking more that just asian cuisine in my wok.
Tonight Last night I made omelettes with a side of stir fried shitake mushrooms, potatoes, and yeasted waffles.
The omelette filling was a mix of garlic, shallot, green onions, and spinach all stir-fried prior and then added to the eggs with a little cheese for good measure. The omelettes were fried in rapeseed oil and had a crispy exterior. If all that sounds like a bit of a dumpster fire I will be the first to say it wasn’t pretty…but it tasted awesome!
This whole thing came about after skimming across the mention of omelettes in The Wok by Kenji López-Alt:
If a sliding omelette scale based on how violently they are cooked existed, all the way on the left side would be French omelettes […] Slide that to the right a little bit and you’d arrive at American-style diner omelettes […] Push that slider all the way to the right and you’d get Thai-style khai jiao.
I guess I’m already at Thai-style then? Whatever, I’m not going to change these omelettes. They don’t look light and fluffy and that is fine with me. They are awesome the way they are.