Yes. They are always overcooked, aren't they? You feel like jumping in and telling them to stop.
Actually, what irritates me more are the rubes who talk about the experience in awed tones. "He did me a lovely omelette with ham and cheese - anything I wanted." To hear them, you'd think the cùnt had turned lead into gold.
I've never had an omlette that was anything other than bland. Mostly because the egg is always overcooked and an overcooked egg is a horrible thing. Mind you, I've never had a truffled omlette, even after a week in the Dordogne, and I've always thought they might be wonderful.
Fried with a very runny yoke? Yes. Scrambled provided they are cooked very slowly? Yes. Poached with a very runny yoke? Yes.
Omlette? No.
I don't even know where to start with this.
Yes I do. A man who claims to have a knowledge of food but has never cooked, or even experienced, a correctly baveuse omelette, should hang his head in shame. He massive, bald, sweaty head.
And as for lacking the ability to spell omelette...
My head is not massive, that's my cock you're thinking of there, Dutchie.
And omelettes are merely just some cooked eggs and can therefore only be so good.
Unlike my creamed cabbage which history now shows was a thing of genius. And better yet, I have only just now thought of a way to improve it. A tidge of Dijon for depth and tiny amount of finely chopped capers to introduce a bit of acidity.
It shall be on the menu at Maison WES again this weekend. Possibly with pheasant if the locals have begun shooting them.