Cooking With Bwog: what to fix with omelet fixin’s when you’re sick of fixin’ omelets
Written by Bwog Staff
Welcome once again to Cooking With Bwog, dedicated to providing quality, cheap, healthy, and easy recipes to make your meal-plan-free life as tasty as possible. If you have any amazing cooking secrets you’d like to share or questions for the Bwog Culinary Team, please email [email protected]. This weeks theme: getting creative with omelet ingredients
First: The Typical Omelet
cook time: 10 minutes
necessities: eggs, pan, spatula, bowl
options: meat, cheese, veggies, S&P, cream, chocolate – just kidding…but wouldn’t that be cool if it worked?
Omelet making is simple: crack eggs (usually two) into a bowl and beat them. Pour beaten eggs into pan on medium low. Use spatula to lift edges and allow the raw stuff to seep under and cook. When it’s almost cooked through, add innards. Fold half the omelet over onto the other half and let it heat a bit longer so the cheese melts and the other stuff gets warm. Consume.
What to do if you’re sick of this dish after the jump.
Cook time: 20 minutes
Necessities: Eggs (4 at least), pan (preferably with a metal handle), oven, cream or milk
Options: The same stuff that you would put in an omelet
Preheat oven to 350ish. Beat eggs in a bowl, add about 1/4 cup of milk or cream per 2 eggs you use. Pour into pan and throw the other stuff you want into the raw egg. Put the pan on the stove and heat it on medium to cook the bottom (it should not be cooked all the way through, just beginning to solidify) and then throw it in the preheated oven for 10 minutes or so until it rises and looks done.
Cook time: 35 minutes
Necessities: Eggs (4), milk, crust (get a premade one), pie pan, oven
Options: the same as for an omelet
Preheat oven to 350 (Bwog secret: you can cook anything at 350). Beat eggs, add milk (1/2 cup per egg). Grease pie pan and put crust in it. Brown crust in the oven for 10 minutes. Put optional ingredients into pie pan and pour egg mixture over them. Bake until done (usually around 25-35 minutes depending on the oven).
Cook time: 10 minutes
Necessities: eggs, pan, tortillas
Options: peppers, tomato, avocado, meat
Cut up the veggies into small pieces and fry them with oil (or without if you don’t have any) until they’re soft. Put them in a bowl and cover the bowl with a plate so they stay warm. Prepare the meat the way you want it, and throw it into the bowl also. Then beat the eggs and scramble them. When they’re almost done, throw everything else back in with them so it is all warm. Put in tortillas and eat. Oh, you can warm the tortillas up too if they’re not fresh – just put them on the pan for 10 seconds with a bit of oil.
A few egg secrets:
If you’re short on eggs you can always add milk to make the quantity larger. Water works, too, but doesn’t taste as good.
If you’re vegan and you don’t eat eggs and you’re baking something that asks for eggs, substitute apple sauce. It works pretty well in cakes, pancakes, french toast, and more.
If your eggs are overdone you should try taking them off the heat a little earlier than you think. Eggs retain heat really well and continue to cook for a while after they’re off the pan.
If your skin is dry paint it with egg white! It is really slimy but wonderful.