Sorry I have not been blogging daily; but I just got back from a wonderful vacation to the Riviera Maya – in Playa Del Carmen! I absolutely love this place! It is the 3rd time I have been there. The Mayan/Spanish people are so friendly and accommodating. On this travel, I was able to work with a chef in the kitchen of the resort! It was so much fun to see how other parts of the world do things in the kitchen!
The first thing I want to share is omelet making. Every year for the past 3 years, there is this little Mayan woman who is in her 70′s. She makes omelets by the 100′s each morning at the resort. I was able to pull her aside and ask her how she does it. Even though her English is broken and my Spanish is broken, I think we were able to pull it off! She makes the most beautiful omelet ever! This is what she told me:
They blend their eggs in the blender with a shot of cream. She cracked about 2 dozen eggs at one time and just put a “shot” of heavy cream in and blended away until the mixture was frothy. At this point, she put the eggs in a pitcher and placed them on ice. She said that the eggs need to be really cold. I asked her why she said by blending the eggs, it makes them “fluffy”! Makes sense! When I tried it at home, I used 4 eggs…I know it sounds like a lot; but it worked great!
At the resort, you grabbed a bowl and went through a line and picked your fillings. Each day they had fresh pico, summer squash, onion, spinach ribbons, tomato, avacado, sausage, ham, choizo, bacon, mushrooms – trust me, each day my bowl was over flowing!
Next, she got her griddle very hot and dumped out your fillings and sauteed them in a little bit of oil. She then splashed some water on the other part of the griddle, she said when the water dances, she is ready to go. Next she brushed her working area with melted butter. Now this was the tricky part, she poured the eggs on the griddle, they went everywhere; but with a spatula, form a nice rectangle. You need to have the eggs thin so they cook fast and you can stuff the omelet with more filling!
The eggs really cook fast; about 1 minute into the cooking process, she sprinkled about a 1/4 cup or more of that really good shredded queso cheese them put the warm filling on the left side and folded the omelet in 1/3rds. This equals the perfect omelet!
She then placed it on your plate and you can then spread refried beans and guacomole on top! Good bye Heinz Ketchup!
Give it a whirl at home! You will be wanting to make omelets everyday!