So last night I watched "Master Chef", it is Gordan Ramsey's newest show where he turns an amateur cook into a master chef. I love food competition shows, especially "Top Chef". Most of the "Top Chef" challenges I know I would fail miserably, but I thought with "Master Chef" I would probably have more of a chance. The first challenge was to slice and dice onions, OK I can do that and I have to admit that I am pretty good at it. So I think I would make it through the first round. The second round was to make the perfect egg and they only got one egg. This is where I would have Gordan yelling in my face reducing me to tears, telling me it was "f-ing disgusting". Eggs are surprisingly hard. I thought there would be many contestants out on this one, but I was wrong. These so called amateur chefs came up with some pretty sophisticated dishes. I mean most people can scramble or fry an egg and it is pretty edible, even good, but to make it look and taste like a professional is something else entirely. As you have seen in previous post I have attempted a french omelet and the result would have defiantly have me handing in my apron.
After last nights' show and my desire to get back to my blogging, I attempted Julia Child's scrambled omelet. The easier option, opposed to her folded omelet. The picture above speaks for itself. I think that is what it is suppose look like, but who knows. I have to admit it tasted pretty good and I think I got that right. It was lightly browned on the inside and creamy in the middle, although a little undercooked. I only used 3 eggs, some chopped parsley and salt and pepper. No cheese or cream, I felt the creaminess in the center from the technique made there no need for cheese but I am sure you could add it if you wanted. It also helped that Julia provided me with pictures, (I am a visual person).
Basically, you turn your pan up very high and melted a tbs. of butter in the pan. Once pan is hot and butter is melted swirl it around and to coat the pan and then add eggs. Take the handle and tilt it upward while moving the eggs around with a fork around in a circular motion, the eggs should be custard like in 3-4 second. Then keeping the pan tilted, push the eggs with the fork toward the bottom half of the pan folding it over the eggs that are there and then bang the pan a few times to loosen. If you have "Mastering the Art of French Cooking" and want to try this, follow Julia's description and not mine. Julia says this takes a lot of practice. So imagine if you were one of these poor contestants on "Master Chef" and you only had 1 egg. No wonder way, as creative as the dishes were, there were no omelets.
Well overall the results were tasty and there was very little egg stuck to the pan, so I guess it was a success. I will give myself the benefit of the doubt that it was a scrambled omelet, it was more scramble eggy than omelety. When I moved the eggs with the fork, they did not come off in on solid piece and I think that what it is suppose to do.
Last night I had a thought about "would I try out for Master Chef?" Never say never, but I do not think I could hack it. But, at least at home, if nobody likes my food they are nice about it. No one screams in my face and spit it out.
