The following YouTube video will (sort of) show you how to make an omelet. I did not make this film clip, and some of you may find the language offensive. It is, to say the least, an unusual approach to cooking:
Spread raw scallops or shrimp, grated cheese, and most of the green onion over egg in skillet. Using a “wiggle” motion, continue lifting egg mixture around edges of pan. When egg mixture is puffed and solid around edges, but still slightly soft at the center, fold omelet in half, over itself. Sprinkle with remaining green onion. Cut omelet crosswise, serving immediately. Serves 2.
|Grate cheese and set aside|
|Chop scallops and green onion|
|Lift egg mixture at edges of skillet|
As it turned out, I was one step ahead of technology. Today, we have the miracle of silicone bands that withstand temperatures of -67 deg. F (-55 deg. C) to more than 572 deg. F. (300 deg. C). Chances are, you’ve already replaced your cooking spoons, spatulas, and “bristle”-style pastry brushes with soft, flexible ones made of silicone. They’re non-reactive, wash beautifully, withstand extreme heat and cold, and don’t discolor. Silicone gets my vote as one of today’s most useful kitchen tools!
|Just before serving, fold omelet in half|