good things - Liz Posmyk
  • Home
  • Blog
  • About
  • My book
  • Writing & Media
  • FAQs

On eggs and a souffle omelette

14/8/2014

 
Fresh home made omelette
Before I launch into this snippet, I would like to thank Bellatrix, Nymphadora, Minerva and Poppy, the lovely ladies (or 'laid/ies') who provided the eggs which made this story possible. Named after females in the Harry Potter books, the hens are owned by my good friend 'The Dog' and his family, and must admit I had a chuckle when I heard about their individual personalities.
For instance, Bellatrix is a Black Australorpe and she is big, glossy black and scary. As such, she rules the roost. Nymphadora is a White Sussex, white with black speckled neck feathers. She is broody and chases the pigeons away. Minerva is a Hydrid, Russet red colour; an 'egg laying machine' who pops into the house to say 'hello' anytime there's a door left open, and she is also the friendliest. Poppy is a Buff Orpington, smaller, caramel colour, but has one bung leg, and is, therefore, a tad ostracized by the others!

Another friend, Louis, also acquired his first cluster of hens. 'Until I had chickens, I didn't realise the meaning of the term 'pecking order', Louis, told me with a wide smile. ‘Ethel, Hilda and Winifred each have their own idiosyncrasies and have quickly worked out who is 'top chook'. At only 14 weeks old, they're still learning how to be chickens... it was fun watching them discover their wings! They love foraging in the garden and it's great to see them enjoying themselves. We're very much looking forward to the first egg, which should, hopefully, be sometime soon’.

I'm envious of my friends and their chickens, especially the bounty of fresh eggs they provide and I do love to barter vegetables from my garden for the occasional dozen. My father kept a few chickens (and a duck) when I was a child. Though I have only vague memories of them, I know that my mother loved cooking with the fresh eggs. My preference, too, is to use only free-range eggs, as they offer the utmost in quality and freshness. 

It's well known that consumers often experience quality problems with supermarket eggs. To this end, the Australian Egg Corporation developed an Egg Quality Program to address the issue. Honestly, as consumers we need to be savvy and buy from retailers with a fast turnover (such as the local farmer's markets). When shopping, assess the storage of the eggs, check use-by dates and ask when the stock came in. 

According to an article in Choice magazine, potentially hazardous foods are required by law to be kept below about 5ºC so that pathogenic bacteria (the ones that make us sick) and toxins don’t grow (or grow slowly). But eggs aren’t classed as hazardous in Australia—so, while they’ll last longer in the fridge, it’s an issue of quality not safety, and it’s up to retailers [and consumers] whether they find space in their refrigerators. Some do, others don't. According to the article, if you keep eggs in the fridge they will stay in good shape for six weeks. Whereas, if you store them at room temperature they’ll last only a week! Interesting, no?

Free range eggs
Keep eggs in the fridge they will stay in good shape for six weeks

A few more facts. For best results in cooking, allow eggs to come to room temperature before use. To check for freshness, place an egg in its shell into a bowl of water. A fresh egg generally sinks to the bottom.  Breaking an egg open is also a good indicator.  Fresh eggs have a well-centred, round yolk and thick, jelly-like white (deliciously fresh!). Older eggs have a thin, runny white and flat yolk, which thins more and more as the egg ages. Interestingly, old, thin egg whites beat up faster than really fresh whites; whereas fresh egg whites provide a more stable foam.

On that subject, did you know that using a copper bowl improves the foam when you whisk egg whites? According to food sleuth and cookery writer, Shirley O. Corriher, in Cookwise, 'For years scientists ignored the copper bowl, insisting that chefs just imagined that it improved egg white foam. ... In fact there is no sizeable difference in the volume of raw egg whites beaten in a copper bowl compared to those beaten in a noncopper one', Corriher explains. 'There is, however, a major difference in the volume of the cooked dish! How can this be?'  Apparently, after conferring with a leading egg researcher, Corriher discovered that, 'the particular protein in egg whites that links together around the air bubbles in conalbumin, loves to combine with copper. ... and if eggs whites [are] in contact with copper for more an a minute or two, this combining might take place ... [and] you would have copperconalbumin [which] is much more stable, does not dry out easily, and even has a higher temperature of coagulation'. Fascinating, no!? Makes my much-loved $9.00 second hand copper bowl a great investment.

My recipe for souffle omelette is based on the omelette making-technique that my mother taught me. Omelettes were a popular standby at our place when I was little and they still are. Peter and I often 'shake the fridge' to make an omelette, as renowned chef and cooking teacher, Diane Holuigue, would say. 

This recipe was originally published in 2011, but I've reinvigorated it because I think a good omelette recipe should be on every cook's repertoire. As an update, my friend The Dog now lives in Washington DC and only of his hens still lives. That is 'Mabel' (the White Sussex hen, who was formerly known as Nymphadora) who, with her companions, went to live at Lark Hill Winery under the care of Sue Carpenter when my friends moved overseas.

SOUFFLE OMELETTE WITH CHERRY TOMATOES, HERBS, MUSHROOMS & SNOW PEA SPROUTS
3 free-range eggs, separated
1 tablespoon water
15g butter
light spray olive oil
1 tablespoon flat leaf parsley, finely chopped
1 tablespoon chives, finely chopped
4-6 cherry tomatoes, quartered
4 button or Swiss brown mushrooms (or combo), sliced
sea salt and freshly cracked black pepper
a little grated Parmesan
snow pea sprouts, trimmed

Beat the egg yolks and the tablespoon of water lightly with a fork until just combined. In a separate bowl, whisk the egg whites until they are stiff. Gently fold the egg yolks into the whites. Heat a frypan (a wok also works well), spray the pan with a little light olive oil and melt the butter until it foams. Pour the egg mix into the hot pan and as it begins to cook, place the mushrooms and tomatoes over the top. Season to taste with salt and pepper. Continue to cook for two or three minutes (I like my omelettes to be well browned). Sprinkle with grated Parmesan. You can serve this as an open-faced souffle omelette. If you wish, pop it under a heated grill briefly until the cheese melts. Or, fold the omelette over and garnish it with snow pea sprouts. This quantity will make an omelette for one.
Print Friendly and PDF

Chicken
Have you ever tried to photograph a chicken!?
Incidentally, have you ever tried to photograph a chicken? It's not that simple. Renowned photographer, Alan Benson, and I had great fun one afternoon during the shoot of a 'cornucopia' for the markets I was managing at the time. We asked the local grain store owner to hypnotise one of his chooks so that we could sit the bird nicely on a bed of straw. He turned the bird upside down and stroked it on the breastbone, then sat it down. To our amazement, it worked!

Cluckinham Palace
Cluckingham Palace, home to Ethel, Hilda and Winifred, owned by my friend Louis
Fresh ingredients for the perfect omelette
Fresh ingredients make the perfect omelette
Fresh eggs
Separate the whites from the yolks. Note the firm round yolk here, signs of a good fresh egg.
Beat the egg whites with the yolks
Beat the whites then incorporate the whisked yolks
An open faced souffle omelette
Serve as an open-faced souffle omelette, topped with cheese and lightly grilled
My freshly made omelette
Or fold and top with trimmed snow pea sprouts, crunchy!

Tell me dear readers, do you keep chickens? Do they have names and individual personalities? Do you keep your eggs in the refrigerator? And are omelettes a go-to meal at your place too?

The Food Sage link
21/11/2011 08:43:35 pm

You're a good egg, Lizzy. Excellent piece. I love informative writing like this ... when you actually learn something (several things in this instance) from reading it.
Love the 'shake the fridge' phrase - will be using it from now on.

Lizzy (Good Things)
21/11/2011 09:42:41 pm

Rachel, I am humbled by your kind words. Your writing is so eloquent and informative, and your blog is an inspiration. Thank you!

foodie @ Tasting Spot link
22/11/2011 05:58:32 am

i like your food pictures and want to invite you to try out tastingspot.com. it's for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

Lizzy (Good Things)
22/11/2011 06:05:39 am

Thank you, sounds interesting. I have sent you an email. Thanks for popping in!

The Dog
22/11/2011 07:55:08 am

Love it. What a great blog. Please keep them coming.

Lisa link
22/11/2011 08:24:14 am

This is one perfect looking omlette - and far better than the one I was served at a well known Canberra cafe over the weekend!

Lizzy (Good Things)
22/11/2011 02:05:10 pm

Thank you Schwag Dog! I really appreciate your kind words. *Chuffed*!

Lizzy (Good Things)
22/11/2011 02:06:22 pm

Lisa, how very kind of you to say! Wow, come over to my place one weekend, I will shake the fridge and make you an omelette! Home made is definitely best!

barbara link
23/11/2011 07:07:15 am

Growing up on a farm, we had chickens. We didn't name them and I don't remember any 'personalities'...although our entire herd of cows had names.

Gosh I haven't seen Diane Holuigie's name for years. I met her once on a steeet in Paris when we were both watching someone demonstrate a steam iron! It was years ago and I'gushed' at meeting a cookbook writer.

Lizzy (Good Things)
23/11/2011 01:30:49 pm

Hi Barbara... LOL how funny that your chickens were unnamed, yet all the cows had names! Di is a force to be reckoned with in the kitchen, that's for sure. What a chef, what a teacher, what a writer! Small world. I haven't seen her for years, wonder how she's going.

Gourmet Getaways link
13/8/2014 04:33:16 am

I love omelettes! I also like it when fresh ingredients are all put in :)

Julie
Gourmet Getaways

Lizzy
17/8/2014 02:41:17 pm

Me too, Julie : )

Francesca link
13/8/2014 12:47:09 pm

A lovely souffle omelette, which I must try next time as we eat quite a few omelettes at our house thanks to our chooks.

There is much confusion out there with egg labelling. Free range eggs are from chickens that run about and are not caged( except to roost and lay) Many form the supermarket are labelled incorrectly. Then there are grain fed chickens, those that don't eat pellets.Then there are barn laid eggs, those chickens are not left to wander about but lay in cages with adequate room.

I have had chickens all my life. I find that they 'go off the lay' if not fed some pellet food in winter. They have a few large runs of green grass ( this is where the omega 3 factor comes from I believe) and grain such as corn and wheat.

Know your seller. Ask lots of questions at the framers markets as the field is confusing and full of crooked practice.

Lizzy
17/8/2014 02:41:57 pm

Such interesting comments Francesca... and yes, there is so much confusion in labelling!

Anna @ shenANNAgans link
13/8/2014 01:37:14 pm

Haha... My next challenge is to try and snap a pic of a chicken. Sounds fun tho! :)
I don't keep chickens, they wake up well before I enjoy being awake and they are way to noisy for my liking. But if I had chickens, Id name them for sure, I name everything including my appliances.
I do keep my eggs in the fridge, and yes, an omelette is a go to in my kitchen, however they often end up scrambled loaded with goodness because I get impatient.

Lizzy
17/8/2014 02:42:56 pm

Ha, that chooky above was in a wire cage at Floriade, so I think I did ok getting that shot... I love eggs and omelettes... we just don't have the yard for chooks!

Lorraine @ Not Quite Nigella link
13/8/2014 02:08:07 pm

LOL photographing chickens is hard! And what a great series of names for the chickens! :D

Lizzy
17/8/2014 02:43:18 pm

LOL. true. : )

Eha
13/8/2014 03:34:54 pm

Oh Liz: thank you for the wonderful 'chook story' - I have this big foolish grin on my face 'cause at the moment I live right in the middle of the largest erstwhile Estonian diasporic community who arrived here at end of WWII, did not fit in with their surroundings, were not allowed to practice their professions and did not have the money to go back to Uni in their 30s - 60s - so they began the largest chicken farm community in Oz!! Sadly almost finished now, but all the memories and stories!!!! SO, just loved yours!! I usually stick my omelette under the grill for the last minute or so - love the way it puffs up so appetizingly and gets a wee bit brown around the edges :) !

Lizzy
17/8/2014 02:44:04 pm

Oh my Eha, what a story! I love too that you stick your omelette under the grill... we are as one!

John @ Kitchen Riffs link
13/8/2014 05:36:58 pm

I knew that about copper, once, but had forgotten it. Thanks for the reminder. Fresh eggs are so wonderful to cook with! We don't often get truly fresh ones, but they're such treasuries we enjoy them when we do. Anyway, great recipe, really fun post -- thanks.

Lizzy
17/8/2014 02:44:35 pm

John, thanks so much! I keep forgetting to use my copper bowl! Thanks for stopping by.

InTolerant Chef link
13/8/2014 07:48:39 pm

We used to have chickens, but the dog takes up all the available yard space at the moment :) Eggs are so handy to make a quick, delicious meal- yummo! I keep my eggs at room temperature in the laundry, and they definitely last more than a week :)

Lizzy
17/8/2014 02:45:02 pm

Your laundry must be like mine, Bec, lovely and cool!

Elizabeth link
13/8/2014 10:29:11 pm

My mum used to make fluffy souffle omelettes but we had a special pan which was divided in half on hinges that would flip the two sides together. I came from a family of six kids so omelettes were a complete treat due to being them being more labor intensive than scrambled, poached or scrambled eggs.

Lizzy
17/8/2014 02:45:52 pm

Ah yes, Elizabeth, I remember those pans... used to sell them at one time in the cookware store. I can imagine how making six omelettes would be such a big job!

kellie@foodtoglow link
14/8/2014 12:57:27 am

We used to have some "girls" and LOVED living with them. Unfortunately, after 5 years of modest-scale hen keeping, they were killed by foxes and we haven't the heart to start over. We live off an area of wild woods so we were basically setting ourselves up for this unhappy occurrence. They do indeed have very real and discernible personalities and are a delight with or without egg-laying capacity. They even liked a good wash and blow dry! Such fun little creatures, and so inquisitive. Freshly laid eggs are one of nature's delights. How good that you can use your friend's eggs to showcase in this delightful recipe. I will steal your copper bowl trick. That's a keeper, Liz. x

Lizzy
17/8/2014 02:46:36 pm

You know Kellie, we have foxes here in suburbia too... such a pity. Thanks for your kind words xo

Helene DSouza link
14/8/2014 03:09:40 am

haha harry potter names for chicken. ^.^
In Austria, many people have their own hens these days. It's a bit of a trend, kind of. In Goa it's the opposite, one may blame royal chicken. Anyhow, I don't think so I will ever keep chicken, I just don't like the smell... Also organic eggs are a problem in tropical places such as Goa. They get spoiled too quickly and because of that I am forced to buy "regular" eggs again, although we definitely prefer the organic rich eggs! Can you make an omlette for me please. =D

Lizzy
17/8/2014 02:47:12 pm

Do tell Helene, what is royal chicken?

Shirley link
14/8/2014 02:34:38 pm

I must have missed this post first time round. Don't know how! Great images, and eggs -always a standby. I love my hens, so funny, so personable.

Lizzy
17/8/2014 02:47:46 pm

I am envious that you have hens, Shirley... I can imagine it must be great!

cheri link
14/8/2014 04:53:09 pm

Great post, I have always wanted to raise a few chickens, this is very informative. Love the cluckingham palace!

Lizzy
17/8/2014 02:48:19 pm

Cheri, thanks so much!

Choc Chip Uru link
15/8/2014 05:02:38 am

My dad loves soufflé omelettes like when we go out, the fluffier the better! Yours looks fantastic and fresh!

Cheers
Choc Chip Uru

Lizzy
17/8/2014 02:48:46 pm

CCU, thanks so much! : )

Hotly Spiced link
15/8/2014 11:08:19 pm

There's a house near me with the same chicken house. I'd love my own chickens but yes, as small as they are, there's definitely a pecking-order. Beautiful looking breakfast xx

Lizzy
17/8/2014 02:49:09 pm

Thanks so much, Charlie xo

David Scott Allen link
17/8/2014 07:56:47 am

Love the hens' names! And the omelette sounds delightful. There is nothing as good as fresh eggs.

Lizzy
17/8/2014 02:49:30 pm

Oh David, so true!

Liz link
17/8/2014 02:54:57 pm

Your fluffy filled omelette looks spectacular! I wish the US would get on the ball and tighten the regulations when it comes to food quality and safety. You are lucky to have access to such fresh, gorgeous eggs! Hope your week is off to a wonderful start! xo

Lizzy
24/8/2014 10:30:58 pm

Hi Liz, thanks so much for your very kind words... I do feel lucky to have access to those fresh eggs... absolutely!

Katrina link
24/8/2014 10:25:32 pm

I like the idea of having chocks, but have never had any. I've also never been able to cook a good omelette, my dad was the omelette cook when I was growing up. My family loved you're recipe and I think will be on the menu next weekend again!

Lizzy
24/8/2014 10:31:49 pm

Thank you Katrina, that feedback is lovely, and much appreciated.


Comments are closed.

    Welcome...

    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

    ​Cooking and writing have been a lifelong passion.
    ​
    Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers
    and chefs; and news on food, cookbooks
    ​and cooking.
    ​
    - Liz Posmyk

    Enter your email address:

    Delivered by FeedBurner


    All
    Anzac
    Apple Growers
    Australia
    Australian Producers
    Autumn
    Baking
    Beverages
    Biscuits
    Book Reviews
    Bread
    Breakfast
    Butter
    Cakes & Slices
    Canberra
    Charmaine Solomon
    Cheese
    Chestnuts
    Christmas
    Cocktails
    Coffee
    Conversations
    Cookies
    Cookware
    Cuisine Companion
    Curries
    Dairy Products
    Desserts
    Diet
    Dough
    Drink Blog
    Easter
    Edible Gifts
    Eggs
    Egg Safety
    Essays
    Events
    Favourite Flavours
    Fish
    Food News
    Food TV
    Food Verse
    Fruit
    Giveaways
    Good Things Favourites
    Growers & Producers
    Guest Post
    Health
    Hummus
    Hungarian Recipe
    Ice Cream
    In My Kitchen
    Kids In The Kitchen
    Kitchen Garden
    Markets
    Meat
    Muffins
    Musings
    My Book
    My Family
    New Year
    Noodles
    Nuts
    Observations
    Olives
    Pancakes
    Pasta
    Pastry
    Pepe Saya
    Pink Martini
    Pizza
    Polenta
    Postcards And Morsels
    Poultry
    Preserves
    Prize Giveaways
    Prunes
    Reminiscences
    Retro
    Reviews
    Rice
    Ricotta
    Salad
    Salads
    Sandwiches
    Sauce
    Seafood
    Slow Cooking
    Snacks
    Soups
    Stop Hunger Start Cooking
    Sydney
    Tefal
    Thanksgiving
    Thank You
    The Barber From Budapest
    Tofu
    Travel
    Truffles
    Tweatup510064f8ec
    Tzatziki
    Valentines Day
    Vegetables
    Vinnies Christmas Appeal


    NB: I use Australian standard measuring cups and spoons in my recipes. 

    Picture
    Winner ABC's 2015 Australia Cooks competition, ACT (mains category)
    Picture
    Picture
    Picture
    Meet the Chefs - recipes featured on Australian Asparagus Council website

Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
Excerpts may be used provided that full and clear credit is given. Thank you.


Photos from alantankenghoe, riptheskull, David Jackmanson, Amani Hasan, SuntanMidori, oropeza, Annie Mole, Vegan Feast Catering, avlxyz, jeffreyw, mockstar, jenly, Syeefa Jay, pizzodisevo (therapy - terapia - Therapie), ginnerobot, cliff1066™, Jim, the Photographer
  • Home
  • Blog
  • About
  • My book
  • Writing & Media
  • FAQs