Cooking shows have come a long way since the early days of television. I especially remember Wok with Yan on Canadian TV. It was a much simpler time and so different from things like Hell’s Kitchen, Top Chef, and the British Baking Show. With the exception of the original Japanese TV show Iron Chef, I am not sure things are better.
What has this got to do with Today’s Perfect Moment? Everything and nothing is the best answer I can give you. Hopefully after reading a bit more you will understand.
Today’s Perfect Moment has to do with omelettes. I love making and eating omelettes. On my fantastic bike trips to Vietnam and Cambodia I had them as often as possible. At home, I have them less often, but I still enjoy them on weekends when I have a chance to have them. If you follow my instagram page, you have probably already seen photos of them. You might even have read my post Omelette Revisited.
Today’s Perfect Moment is not about making the perfect omelette. There are lots of perfect ones. My omelette creations are dictated by what I have in the fridge and who I might be making them for. Usually they are pretty good and sometimes they are even great. Though I hate to brag, I have to tell you that today’s omelet was great. Sadly, I didn’t have the forethought to prepare some good sides to go with it.
So if Today’s Perfect Moment is not about the perfect omelette, what is it about? Today’s Perfect Moment was about the perfect omelette flip out of the pan and onto the plate. Nothing stuck. The omelette was cooked perfectly–the vegetables cooked but not too soft, the cheese melted, but not runny, and the eggs just fluffy enough. When it came out of the pan it hit the plate in a perfect half-moon without breaking. I muttered a “Ta Da!” to myself.
Everything comes full circle. This was something I had learned from one of those early cooking shows.
If you want to read more about my cooking adventures, I recommend the following blogs.
An Archive of Perfect Moments 
I love a good fluffy omelette. I was taught to make them by the owner of a hotel we stayed at in Brittany when I was 10 and I’ve never forgotten. These tend to be rolled rather than flipped but it’s the same feeling of satisfaction.
LikeLiked by 1 person
It was the Galloping Gourmet (1969 – 1971) when I was young. I never did learn how to make an omelette.
LikeLiked by 1 person
Mmmm that looks beautiful and delicious!!! I can never tell when the inside is done and usually end up with half raw egg and have to put it back in the pan.
I also cannot for the life of me master flipping a fried egg. I either break the yolk or if I manage to flip it intact, I overcook it.
Congratulations to you on mastering the omelette!!!!
LikeLike