Choosing the right eggs do matter when cooking and baking. For instance when baking, use eggs that are not prime. However, when cooking eggs such as poached, sunny side up, fried, omelet, hard boiled, and making sauces, custards, ice cream, and so on, use the best and freshest eggs available such as organic free range or pasture-raised. Healthy hens produces healthier and more nutritious eggs. Those eggs produce a richer, orange tone, while the regular eggs have a bright yellow hue 🐣
Cut veggies fine brunoise. Veggies can be use raw or quickly sautéed or blanched. Beat eggs in a bowl along with salt and pepper and tamari. Pass eggs through a sieve into a measuring cup with a handle. Heat a large 10 to 12''/27cm diameter nonstick skillet over medium low heat. Add fat and dip a folded paper towel and spread fat evenly removing any excess. When the pan is ready, pour a thin layer of egg mixture in the pan and sprinkle some finely diced veggies and herbs. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other. Move the rolled omelette to the side where you started to roll and pour the egg mixture to cover the bottom of the pan again and add more veggies. When the new layer of egg has set and still soft on top, start rolling from one side to the other. Move the rolled omelette to the side where you started to roll and pour the last third of egg mixture to cover the bottom of the pan again and add veggies. When the new layer of egg has set and still soft on top, start rolling up. Turn the heat off and remove from the pan and place the omelette on the bamboo mat and wrap it up. Shape the egg when it is still hot. This rolled omelette must be cooked on medium low heat; it should take about 10 minutes to achieve. Slice out and enjoy!