Most of you know this, I think, but in addition to running The Hungry Mouse, I occasionally do a little freelance food writing.

Check out my latest article, Cracking the Code on All Things Egg, which runs through a laundry list of little-known facts about eggs. It was published today by the good folks over at The Hungry Beast, a fabulous and relatively new online food magazine—and a fitting place for me, I know, being a (terribly hungry) little mouse.

Thanks also to Saveur magazine, which added two more recipes from The Hungry Mouse (Chipotle Chicken Fingers with Cherry Compote and Chili Garlic Beef Ribs) to its Best of the Web list. (Yowee, how exciting!!)

Cheers!
+Jessie

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So recently, I found myself with a bunch of spare egg whites. (Stay tuned to find out what happened to the yolks sometime later this week…) I was starving when this happened. I whipped them together quickly with a handful of stuff I had in the fridge, and…voila! A super light omelet that was packed with flavor.

This would also be really yummy made with whole eggs.

I love to make omelets in a pinch. They’re such a great way to use up odds and ends from the fridge.

For this omelet, I quickly sauteed chopped sun-dried tomatoes and oil-cured black olives to infuse their flavor into a little olive oil.

Then I tossed in a handful of chopped green onion, sage, and thyme. (Use any fresh, green herbs you like.)

I finished it with a little grated ricotta salata, goat cheese, and freshly cracked black pepper. As with most omelets, this recipe is all chopping and very little actual cooking.

Fresh Herb Egg White Omelet: A note on ingredients

I used a mix of grated ricotta salata and fresh goat cheese. It was the perfect salty, creamy, tangy mixture to balance the fresh herbs.

Fresh goat cheese

Ricotta salata is a rindless sheep’s milk cheese. It reminds me of feta in a lot of ways. It’s a little bit sweet and kind of milky tasting. In terms of consistency, it’s fairly firm, but tender and crumbly. (Again, kind of like feta.) It’s fabulous grated onto hot pasta with a little garlic butter.

Ricotta Salata

It’s really soft when you grate it:

For the sun-dried tomatoes, I used the kind that weren’t packed in oil. (If you use that kind, just squeeze the excess oil off them, or omit the oil in the frying pan.)

The olives were black, oil-cured olives tossed in an herbes de Provence mixture.

Get to the omelet, already, Mouse!

Yep, yep! Here you go. Oh, one last thing. Salt. Don’t add any until the end, and even then, sprinkle lightly. The olives and cheese have plenty already.

Fresh Herb Egg White Omelet with Black Olives & Sun-Dried Tomatoes

2 green onions, chopped
1 1/2 Tbls. fresh sage and thyme, chopped (or other combination of green herbs you like)
4 sun-dried tomatoes, chopped
4-5 oil cured, pitted black olives, chopped
2 Tbls. olive oil
4 egg whites
3 Tbls. ricotta salata, grated
2 Tbls. fresh goat cheese
kosher salt
freshly cracked black pepper

Serves 1 hungry person, or 2 people who just want a nibble

Fresh Herb Egg White Omelet: Prep your ingredients

Like I said, this recipe is all chopping. Chop up the green onions. Cut them into thin-ish rings. They’re not going to cook for long, so you don’t want giant pieces of them.

Chop up the sage and thyme or whichever green herbs you like. You want to wind up with about 1 1/2 Tbls. of chopped herbs.

Dice up the sun-dried tomatoes.

Grate the ricotta salata.

Separate your eggs. Set the yolks aside in the fridge and use within a day. Put the egg whites in a medium-sized bowl.

Whip them up with a whisk until they’re light and frothy.

Fresh Herb Egg White Omelet: Cook the omelet

Put the olive oil in a non-stick pan on the stove over medium-high heat for a minute or two to heat it up.

Toss in the tomatoes and olives.

Mix them around to coat in oil. Cook for a minute or two like this to infuse some of the flavor into the oil.

Add the green onions to the pan.

Toss in the herbs.

Stir around to coat in oil. Cook for a minute or two more over medium-high heat. Then spread the ingredients around in the pan so they’re fairly evenly distributed.

Drop the heat to low. Pour in the beaten egg white.

Pick the pan up and tilt it around to distribute the egg around the pan.

Cook for a minute or two like this, until the egg starts to solidify.

When most of the egg looks cooked (the top will be a little jiggly), sprinkle on the grated ricota salata.

Break the goat cheese up into pieces and drop it on. Cook for another minute or so.

At this point, the egg white should be pretty much set (i.e. not jiggly or raw looking). Watch it carefully. Don’t overcook the omelet, as it will make the egg whites rubbery and tough.

Run a rubber spatula around the entire edge of the omelet to loosen it a little. Then flip one edge over into the center of the omelet, like this:

Flip the same edge over one more time, so the omelet is folded in thirds. (The goat cheese will melt once the omelet is folded.)

Slide it off onto a plate. Toss on a little kosher salt and freshly cracked black pepper if you like.

Serve immediately. Enjoy!

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Hard-boiled eggs? How about *hardly* boiled eggs? Now that’s more accurate. (And that’s also the secret to perfectly cooking them.)

I make hard-boiled eggs the way my mother does. And she uses the same basic method that Julia Child did—minus the egg pricker.

Every time I do this, the eggs are marvelous. The whites are tender—never rubbery. The yolks are creamy—not chalky—and aren’t robed in that icky green color (which comes from cooking the eggs at too high a temperature).

Wait, back up…egg pricker? What?

Yep, I said egg pricker.

An egg pricker is a little gadget that pricks a very tiny hole in an egg’s shell. The hole isn’t big enough to let the raw egg leak out, but it does allow air to escape to help keep the egg from cracking while it cooks.

They generally look something like this:

The egg rests on the base, and when you push down, the egg is pierced by a tiny pin that’s concealed in the base.

I’ve never used one, and usually don’t have a problem with cracked eggs. (Ironically, I had one for this article, which you’ll see in a bit). If you have one, use it. If you don’t, you’ll likely be fine without.

What’s the difference between brown eggs and white eggs?

Not much, as it turns out. At least in terms of flavor and nutritional value. Brown eggs simply come from a different breed of chicken.

What’s the best kind of egg for hard boiling?

You probably won’t hear this that often, but super-fresh eggs aren’t necessarily the best candidates for hard boiling. Eggs that are a wee bit older (but certainly not expired) can be better—or at least easier to peel.

Why is that?

As an egg gets a little older, the inner membrane—which can make an egg so pesky to peel neatly—pulls away a bit from the shell. This tiny bit of room makes them easier to peel.

How do I know if my eggs are fresh?

Generally, eggs will keep in their shells for up to 1 month.

Like I said, the older the eggs are, the more the membrane separates from the shell. And the more air is actually inside the egg.

Now, this isn’t fail proof, but to test an egg for freshness, see if it floats.

Put an egg in a glass of cold water. A super-fresh egg will lay on the bottom of the glass on its side. An egg that’s a little older will stand on end.

If it floats or hangs suspended in the water (i.e. the air pocket inside it is large), it’s likely very old and you should probably toss it.

What size pot should I use to hard boil eggs?

Good question. The size of your pot will vary based on how many eggs you’re cooking.

You want the eggs to be able to lay in a single layer without being so crowded that they need to touch. (This will give them room to move around a bit as they cook.)

The pot should be deep enough that you can cover your eggs by an inch or two of water.

The basic technique for perfectly cooked hard-boiled eggs

+Put the eggs in a large pot and cover with cold water.
+Bring the water up to a boil.
+When the water comes to a boil, take it immediately off the stove and cover the pot.
+Let the eggs sit in the hot water, covered, for 15 minutes.
+Stop the cooking by soaking the eggs in cold water.

Perfectly Cooked Hard-Boiled Eggs

Extra-large eggs
Cold water
Ice

How to hard boil eggs

Grab your eggs.

Brown or white. It’s up to you.

Set the eggs carefully in a pot.

Fill the pot with cold water so that the eggs are covered by an inch or two.

Set the pot on the stove over high heat.

Bring the water to a boil.

As it gets close to boiling, keep a good eye on it.

When large bubbles start to break the surface of the water, turn the heat off and remove the pot from the burner.

Immediately cover the pot with a tight-fitting lid.

Set a timer for 15 minutes.

Right before your 15 minutes are up, fill a large bowl with more cold water. Toss in some ice if you have it handy.

When your 15 minutes are up, uncover your pot. Fish your eggs out with a skimmer or slotted spoon a few at a time.

Transfer them to the bowl of cold water to stop the cooking process.

If you don’t have a lot of ice, you can periodically run more cold water into the bowl until the eggs are cold.

Leave the eggs in the cold water for about 15 minutes or so, until they’re cold to the touch. When you cup one in your hand, it shouldn’t give off any residual heat.

When the eggs are cold, dry them off and transfer them to a bowl or back into their carton. Stick them in the fridge ’til you’re ready to use them.

Help! One of my eggs cracked while it was cooking! What should I do?

Don’t freak out. It can happen. And it’s just fine.

In fact, one of my eggs from this batch cracked. I *think* it cracked slightly when I put it down in the pot—not from the heat. (I did hear a tiny crunch when the eggs hit the metal.)

If one of your eggs cracks during cooking, keep an eye on it. There’s a good chance it will be just fine.

Here’s what happened to mine.

The white started to ooze out a tiny bit into the water.

As the water heated up, the white started to cook.

After a while, the egg white cooked enough and it stopped oozing. I left it in the pot with the other eggs.

When they were ready for their cold water bath, I fished it out, and it looked like this:

When I peeled it, it was misshapen, but otherwise just fine, on the inside. I trimmed off the bit on the outside of the shell, as it was a bit watery.

All this said, cooking a cracked egg like this won’t always work. It really depends on how badly it’s cracked.

If you have an egg that’s obviously exploded in the water, fish it out and toss it. Sometimes, you just can’t save them.

How do I peel a hard-boiled egg?

Some folks like to tap them with the back of a knife. I roll mine under my palm on the counter until it cracks just a little, then pick off the shell and membrane bit by bit.

Some people also like to peel them under cold, running water, to wash away any little bits of shell. It’s up to you.

How do I store hard-boiled eggs?

Store them in the fridge. Keep them covered, as they can let off an unpleasant sulfur-y smell that will permeate other stuff in your fridge.

How long will hard-boiled eggs keep?

Unpeeled eggs will keep for about 5 days in the fridge.

Enjoy!

I like my hard-boiled eggs sliced with a little bit of kosher salt. How about you?

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I love fancy food. Really, I do. I love complicated recipes, exotic ingredients, and dishes that take three days to make.

I have to admit, for all my gourmet inclinations, I also love all sorts of decidedly Not Fancy Foodstuffs. Especially things that make me feel like an eight-year-old again.

For example, I love American Cheese. And not even American cheese from the deli, that’s sliced to order from that big brick of cheese.

I’m talking about the processed, sliced stuff that’s usually nowhere near the deli counter. The stuff that’s next to those wax-encased Laughing Cow cheeses that are so good for some reason. The stuff that, if I didn’t know any better, might be made of plastic.

Here’s an omelet that puts it to good use. It’s got all the ingredients of a good diner omelet, but is about half the size and thickness.

Me being a mouse, you might expect a little cheese snobbery out of me. Not so. You could certainly make this omelet with a range of different cheeses. Any cheese that melts well would do. Gouda or fontina would be lovely. Maybe a little brie. Or even some Stilton, if you like blue cheese with eggs.

This makes a great breakfast or brunch, served with piping hot coffee and buttered toast spread thickly with jam.

Simple Bacon and Cheese Omelet: A note on technique

To me, the key to making a good omelet is to slice all the ingredients very thin, and use a minimal amount of egg. The result is almost like a crepe. Your ingredients cook quickly, and the whole thing is light and airy and won’t put you instantly to sleep.

Simple Bacon and Cheese Omelet

1/4 of an onion
1-2 rashers of bacon
1 large mushroom
kosher salt
freshly cracked black pepper
1 jumbo egg
1 tsp. heavy cream
2 slices American cheese (or other cheese)

Makes 1 large, thin omelet. Serves 1 hungry person, or 2 who only feel like nibbling.

Simple Bacon and Cheese Omelet: Cut up your fillings

Dice up the bacon. I used some of this leftover bacon from my Cherry-Port Glazed Ribs Studded with Bacon.

Mince up your onion.

Pick a nice, fat mushroom. Snap off the stem, and slice it as thinly as you can.

Put the bacon in a non-stick pan over medium-high heat, stirring occasionally.

After a minute or so, the bacon will start to let out some fat. Add the onion and mushroom.

Give them a stir to combine, then spread them about evenly in your pan.

Sprinkle on a little kosher salt and freshly cracked black pepper to taste.

Let those cook for a few minutes over medium-high heat, stirring occasionally, so they brown nicely. While you’re waiting, whisk up your egg.

Crack your egg in a medium-sized bowl and add the cream. If you don’t have heavy cream, use a little light cream or milk.

Whisk them together with a fork til well blended.

At this point, your omelet filling should be nicely browned, like this:

Turn your heat down as low as it can go. Be sure that your filling ingredients are evenly distributed in the pan. (If they’re all clumped in one place, they’ll set up like that when you add the egg.)

Pour in the egg.

As you pour it in, pick the frying pan up and tilt it back and forth to coat the bottom of the pan evenly with egg.

You want to wind up with a really thin coating of egg on the bottom of the pan, like this:

Keep your heat on low. Break your cheese up into small-ish pieces and spread them evenly about on your omelet. I’ve called for 2 slices in this recipe, which yields an omelet that’s not overly gooey. (But by all means, add more if you like.)

Raise the heat just a tiny bit and let it cook for a minute or two, until your cheese starts to melt.

When the cheese starts to melt, flip one side of the omelet up with a spatula and fold it in to the center, like this:

Do the same thing on the other side.

Your finished omelet should look about like this.

If you want an omelet shaped like a traditional half-moon, simply fold it over in half instead.

Slide it out of the pan onto a plate. Serve and enjoy!

***
Copyright 2008 The Hungry Mouse™/Jessica B. Konopa. All rights reserved.

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When I moved to Boston, my favorite omelettes came from Deli Haus, a diner in Kenmore Square which sadly isn’t there anymore. It was always filling and you were almost guaranteed to run into someone you knew. You could get an omelette there at 2 in the afternoon—or 2 in the morning.

Since then, my taste has lightened up a little (gone also are the days when I could regularly eat a three-pound omelette stuffed with half a dozen ingredients). There’s only one egg in this recipe, which keeps the finished omelette nice and thin.

A note on ingredients
Made with “one” of pretty much every ingredient, you almost don’t need a recipe. The potatoes are cut into a small dice, so they cook quickly.

Easy Sunday Hash Brown Omelette

1 medium red potato, peeled
1 clove garlic, minced
1 Tbls. butter
1 jumbo egg
1 Tbls. heavy cream
1 tsp. rosemary
grated Parmesan cheese
white pepper
salt

Serves 1

Cut your potato into thin slices, then into a small dice.

Melt the butter in a non-stick pan. Add the diced potatoes, garlic, and a pinch of salt. Stir to coat with butter.

Fry on medium-high heat until they start to brown nicely. You’re looking for them to develop a nice, golden crust—but not start burning and sticking to the pan.

While the potatoes are frying, crack the egg into a bowl and add the cream.

Whisk together with a fork. Add the rosemary and salt and white pepper to taste. Whisk to combine.

When your potatoes are nicely brown and cooked through (taste a piece!), turn the heat down to low and pour in your eggs.

Immediately remove the pan from the heat. Tilt it back and forth to evenly distribute the egg. Do this right away, since the egg will start to set up almost instantly.

When the egg is spread out, set the pan back on the stove.

Sprinkle the whole omelette with grated Parmesan cheese. I don’t measure the cheese. You’re aiming for a thin layer that will melt quickly.

Almost immediately, fold one side into the center with a spatula like this.

Do the same thing with the other side.

Slide the omelette off onto a plate and serve immediately!

***
Copyright 2008 The Hungry Mouse™/Jessica B. Konopa. All rights reserved.

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