Cheese Omelettes a la Suds
Submitted by glendaglen
Beer and Parmesan omelettes with a kick of Tabasco, ready in 10 minutes flat. The secret to the lightest, fluffiest eggs? A splash of suds in the batter.
YIELD
3 servingsPREP
5 minCOOK
5 minREADY
10 minYes, you read that right. There’s beer in these omelettes, and it’s genius.
A splash of brew loosens up the eggs without making them frothy, giving you a tender, almost creamy texture that plain milk or cream can’t match.
A hit of Tabasco wakes everything up, grated Parmesan adds a salty bite, and the whole thing rolls out of the pan in under two minutes per omelette.
This is Saturday morning breakfast for people who had a Friday night.
Pro Tips
- Beat the eggs just until blended, not frothy, or the omelette will be tough and rubbery
- The pan is ready when a drop of water sizzles and spatters on the surface
- Use the back-and-forth shake technique with the pan while stirring with a fork for the classic French omelette texture
- Roll the omelette out of the pan onto the plate rather than flipping it
Variations
- Swap Parmesan for sharp cheddar or crumbled blue cheese
- Add diced ham or crispy bacon bits inside before rolling
- Use a wheat beer or stout for different flavor profiles in the eggs
Ingredients
Directions
In a large mixing bowl, beat the eggs, beer and Tabasco sauce with a whisk only until blended, not frothy.
In an 8½ inch omelette pan over medium heat, melt 1 tablespoon of the butter.
The pan is hot enough when a drop of water spatters in it.
Pour ⅓ of the egg mixture into the pan.
Place one hand on the pan handle, palm down, and move the pan in a back-and-forth motion.
With the other hand, using a fork, stir the egg mixture in a circular motion, about seven times.
Sprinkle the omelette with a tablespoon of the cheese.
To turn out the omelette, place your hand on the handle with palm upward.
Tip the pan and roll the omelette out onto a plate.
Repeat twice with the remaining egg mixture.
Serve with additional Tabasco sauce, if desired.
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