I think eggs are one of the most versatile, yet under appreciated ingredients in our arsenal as cooks. From the simple fried egg on toast, to luxurious sauces and emulsions like hollandaise and mayonnaise, cakes, pastries etc, I simply don’t want to imagine a life without eggs.
Well, today is World Egg Day and to celebrate, members of the SA Poultry Association got a few of us foodie friends together to see what we can do with the humble egg. Our task was to cook our favourite omelette, with a bit of flair of course.
One of my favourite ways to use eggs – and favourite things to eat for that matter - is a good authentic Spaghetti Carbonara. It shows how 4 simple ingredients like Eggs, Bacon, Cheese and Pasta can be transformed into something truly amazing. So when I started thinking about what kind of omelette I was going to prepare, the bright spark hit me.
I often find myself with some leftover spaghetti from the night before, so why not use that to make a Carbonara Omellete! I wasn’t so sure if it was going to work to be honest, but I decided to just wing it and see what happens. I must admit it worked out rather well, and I will definitely be making more of these in the future. I may just start cooking too much spaghetti on purpose from now on…
Because this omelette was “designed” to use leftovers, I’m not going to give you an exact recipe here, just sort of a general “how to guide”.
- A generous handful of bacon – I used Guanciale. You can use Pancetta or normal bacon if you can’t find any
- A cup or so (more is always better) of grated Pecorino cheese, Parmesan will also work well
- Three eggs
- A handful of cooked spaghetti
Cut the Guanciale in thin strips and cook over medium low heat until most of the the fat has rendered out and the bacon turns crispy. Don’t try to rush this and turn the heat up too much, the bacon will burn and not go nice and crispy.
Pour out some of the fat into a receptacle of some kind, and use later for other stuff, like roast potatoes and the like. Also put half of the bacon aside to use as the filling.
Chuck in the spaghetti and warm up with the bacon in the pan. Shake things around a bit, you want it spread evenly in the pan, and not all lumped to one side.
Mix half of the cheese with the eggs, whisk well, and pour over the spaghetti in the pan.
Now comes the “trick” to making an omellete. People often have issues with it being over or undercooked. While the eggs are still runny, use a wooden spoon or spatula and keep dragging the contents of the pan to the centre, which will create “holes” in the omellete. These you fix by shaking things around again, allowing the more runny bits of egg to cover those holes and also get a chance to cook. This may look like a buggerup at first, but it will be fine I assure you, as long as the eggs ares still runny enough. You can only do this for the first 30 second or so, as it will become hard to cover the holes once the omellete starts setting.
At this stage you can add your filling, which would be the rest of the bacon and cheese. Season with salt and lots of black pepper. Easy on the salt though, as the Pecorino and Guanciale are both fairly salty already.
Let this cook for another two minutes or so on medium heat and gently fold over the omellete.
If you want more colour on your omellete, a trick is to add some more butter to the pan after you folded it over, make sure that the butter gets “under” the omelette, and turn up the heat slightly. This will help it get a nice golden brown colour on the bottom, so when you serve just make sure you serve it browned side up ;)
*Big thanks to Roxy Laker and Errieda du Toit for the photos, as I cleverly forgot my camera at home!
Win a Kenwood Stick Blender!
To help spread the love of World Egg Day, the folks of the SA Poultry Association are giving away these rad, egg-yolk yellow Kenwood K-Mix Triblade stick blenders. To get your hands on one, leave a comment on this blog post and tell me what is your favourite way to cook eggs.
The winner will be chose by random draw, entries close on Monday 14 October 2013 at 13:00 and the winner will be announced at 16:00.
**The competition is now closed, congratulations to LINDI SCHWELLA on winning this awesome prize**