Foolproof Omelet

My Grandma Deloris has been on an “omelet kick” at Glen Oaks Health Campus in New Castle, Indiana and it got me thinking about where the omelet plays a role in my life. It really does not. Gasp! I know – I know. I decided it was time to change that so I told Grandma my plans on developing my own foolproof recipe, went home and got to work.

Developing this recipe was really not as complicated as I had originally thought. Just a few simple steps and a couple of simple techniques and you have one giant foolproof omelet!

You can stuff your omelet with anything and everything you can imagine. I used shredded cheese in mine. Feel free to use green peppers and onions, sausage, ham or even turkey and green onion. The sky is really the limit here – reach for the stars!

Foolproof Omelet

4 tablespoons butter
3 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheese

Preheat a large 10-inch skillet over medium high heat for about a minute. Add in the butter and allow to melt evenly. 

In a large bowl whisk together the large eggs with the salt and black pepper. Really whisk here – you want to incorporate a lot of air. Whisk, whisk, whisk. 

Once the butter is bubbly and hot pour the whisked eggs directly into the center of the skillet and leave alone. 

Watch closely but do not move the eggs. 

Once your eggs resemble a giant yellow pancake – you will be able to tell the color and texture just by looking – add in your fillings to the center of the omelet. 

If you are having trouble getting the “yellow pancake” outcome, use a rubber scrapper and gently pull on one side of the omelet, tilting the skillet down so the uncooked egg slides from the top to the bottom – therefore allowing it to cook. 

Wait 20 seconds after adding your filling and then gently use a rubber scrapper to fold the omelet over onto itself. Be careful here of the fillings used. 

Hold the omelet carefully with hot fingers and or rubber scrapper to drain out some of the fat from the skillet. 

Place on plate and sprinkle with salt and black pepper. 

Enjoy! 

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Deviled Pickled Eggs

Why not combine deviled eggs and pickled eggs? These are super fast and very flavorful! 


Deviled Pickled Eggs 

Use my recipes below to create yours – 

Pickled eggs – https://blaisethebaker.com/2015/08/21/pickled-eggs/

Deviled eggs – https://blaisethebaker.com/2016/01/06/famous-deviled-eggs/

Enjoy!

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Famous Deviled Eggs

I am finally sharing my recipe for my “famous” deviled eggs. What makes them so special!? My secret is the combination of two different mustards, and celery salt. These are so delicious, I bet you will not be able to eat just one…

Deviled Eggs Blaise the Baker Blaise Doubman

Famous Deviled Eggs

6 boiled eggs
3 tablespoons yellow squirt mustard
3 tablespoons mayonnaise
1 tablespoon brown spicy mustard
2 teaspoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon black pepper
Paprika for sprinkling

Start by boiling your eggs, by following my recipe here –

Perfect Hard Boiled Eggs – 

https://blaisethebaker.com/2014/03/13/perfect-hard-boiled-eggs/

Next, cut the boiled eggs in half, length-wise, and remove the yolks into a small bowl. Sit aside the boiled egg half, onto a platter and make the filling.
To make the filling, start by smashing the egg yolks with a fork until they resemble small pebbles.

Add in the yellow squirt mustard, mayonnaise, brown spicy mustard, apple cider vinegar, celery salt and black pepper. Stir until everything is combined.

Fill the boiled egg halves with this mixture.

You will have a lot of mixture left. Scoop this into a small bowl to serve alongside the deviled eggs, or discard.

Sprinkle with paprika before serving. Paprika really is just make-up for food, in my opinion.

Enjoy!

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Eggs in a Basket

I posted these awhile back on my “Blaise the Baker” Facebook page, and provided “step-by-step” photo directions on how to make them. They are fast, simple and easy – and something I think I have had for breakfast now for about a week straight. To follow my Facebook, click here…
http://facebook.com/blaisethebaker

I always call these “Eggs in a Basket”, but they have several different names. Holy eggs, Egg in a Hole, Toad in a Hole, Elephant eyes, and on and on…

I can not believe I am writing an actual “recipe” for this, but loads of you have asked – and I am here to teach, share and learn – so here we go…

Eggs in a Basket Blaise the Baker Blaise Doubman

Eggs in a Basket

2 slices of bread
2 large eggs
4 tablespoons salted butter
Salt
Black Pepper

In a large skillet, melt the four tablespoons salted butter over medium heat until bubbly.

Using a small biscuit cutter (or shot glass) cut out the middle of each slice of bread and discard the middles. Put each slice of bread in the skillet and allow to brown slightly before adding in each egg into the middle of each slice of bread.

Salt and pepper the eggs.

Wait about 3 minutes, flip with spatula, and cook on the other side about 2 minutes. Salt and pepper this side too.

Remove to a plate, eat and enjoy!

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Pickled Eggs

My Grandma Deloris, and my Mom, Darla are always having me fix these. It is really an Easter tradition, that has carried itself throughout the entire year. I think the tradition actually started with my Grandpa Max. I am actually not the biggest fan of these…but so many people are.

They are easy…the hardest thing is allowing for the 3 day wait time. Some people leave them 5 days, but these are actually ready to eat after 3 days in the refrigerator. So – if you can just allow for the wait…

This is a super simple recipe that was handed down to me. Some people prefer to make their own pickled beets, which I think not only takes longer – but the results are the same as this simple version. So why not just take the “easy” way, and prepare them like this…?! Simple and fuss free!

Pickled Eggs Blaise the Baker

Pickled Eggs

1 dozen eggs
2 jars (16 oz. each) of whole pickled beets
(I use “Aunt Nellie’s” brand)

Start by hard boiling the 12 eggs.
My recipe here – https://blaisethebaker.com/2014/03/13/perfect-hard-boiled-eggs/

Prepare the eggs by peeling off the shell, and placing them in a large bowl. Open both jars of the whole pickled beets, and pour the juice and beets over the eggs. Gently stir everything together.

Cover tightly and refrigerate for 3 days.

Enjoy!

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Perfect Hard Boiled Eggs

I know this is technically a “baking” blog but I have received about a dozen (or more) requests for a recipe for “boiled eggs”. So…here is what works for me EVERY single time – and it could not be easier…

Boiled Egg Blog

Perfect Hard Boiled Eggs

Place desired amount of eggs in a pot and fill with COLD water. Fill with enough water to cover the eggs by about 1/2 inch. Make sure there is a little “room” for the eggs to breath – in other words…do not stuff the pot FULL with eggs…make sure they can “move” around a little. I find that a medium size pot will hold about 8 eggs.

Place the pot on the stove and turn the burner on HIGH and wait for the eggs to boil.

Once the eggs start to boil, let them boil for about 30 seconds.

Place on a tight fitting lid and remove the eggs from the heat.

Let them sit for 14 minutes exactly.

Remove the lid and run the eggs under COLD water for about a minute.

When you are ready to peel them – find the “bottom” of the egg and gently tap the end, peeling away the shell while running the egg under a cold stream of water. The cold running water will help “lift” the shell from the egg.

Use as desired.

My favorite way of eating these are just simply cutting them in half and sprinkling with sea salt and freshly ground black cracked pepper. 

Enjoy!

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