Posted on November 5, 2012
Constructing the Deconstructed Omelet
A few weeks ago I came across an awesome technique for separating egg yolks using a plastic bottle. I knew I had to try it out… but I love the yolks and the whites so I needed to make up a crazy reason for separating the egg while still enjoying all parts of the egg. Thus, with Christine‘s help, the Deconstructed Omelet was born!
The photo above, just doesn’t do this dish justice, so take a second to watch this quick Lightt to watch the magic happen, then check out the Christine’s directions below:
We started off thinking about the ingredients that make up a basic omelet: eggs, cheese, ham, mushroom, and spinach. Then we thought about each of those ingredients independently, and how you might prepare and serve each on its own. After prepping each ingredient separately, we layered them atop one-another, similar to a lasagna assembly.
Both Doc and I found the deconstructed omelet to be absolutely delicious. Indeed, we found them superior to traditional omelets in terms of taste, presentation, texture, and experience. Try this at home!
1 tsp canola oil
2 chicken eggs, separated into whites and yolks
1 cup baby spinach (raw)
1 slice dry-aged salami
½ cup crimini mushrooms (sliced)
1 slice Swiss cheese
Black pepper (to taste)
Sea salt (to taste)
(For dressing the spinach)
½ tbs balsamic vinegar
½ tbs extra virgin olive oil
½ tsp whole-seed brown mustard
1. Heat the canola oil in a large skillet over medium heat, add the mushrooms and sauté until softened and browned on either side
2. Whisk the egg whites together and fry them into a patty while covered, either using a cookie cutter or a small egg pan. Remove from the pan when the bottom is browned and easily removed from the pan and the top is firm and no longer runny.
3. In a saucepan full of barely-simmering water, poach the egg yolks until the outsides are firm enough to remove them from the pan without breaking and leaking too easily (this happens very quickly, about 5 minutes or so). Move the yolks to cold water to stop the cooking process.
4. In a bowl, whisk together all the dressing ingredients, and toss the baby spinach in the dressing
Time to assemble your omelet.
5. Put the egg white patty on the plate first
6. Put a slice of Swiss Cheese on the patty, so it will melt slightly
7. Put a slice of salami on top of the cheese
8. Pour the sautéed mushrooms over the salami (it’s OK if they don’t all stay on top of the omelet)
9. Fluff up the dressed baby spinach, and arrange it on top of the mushrooms (again, it doesn’t all have to stay on top)
10. Arrange the poached egg yolks on top of the bed of spinach (hopefully when you eat it, you can break the yolks and they will spill down over the spinach and add to the flavor, but if you like them cooked hard you can still crumble them)
11. Finish with a dusting of black pepper and sea salt (if desired)
And that’s it! All that remains is to enjoy eating your omelet with its unconventionally constituent layers, and to feel awesome about yourself.