¼ cup pale ale or lager
3 eggs salt to taste
1/3 cup grated sharp aged Cheddar cheese
Set a 7-to 8-inch nonstick egg pan over high heat and add the pale
ale or lager. (Thicker ales and beers will overwhelm the flavor
of the eggs.) Let the ale sizzle and reduce by half, about 1 minute.
Beat the eggs and season with salt. Still over high heat, pour
in the eggs and let the bottom set slightly, rotating the pan to
bring the egg to the edges. Bring the cooked edges of the egg into
the center with a wooden spoon or chopstick, letting the raw egg
run underneath. Repeat until the bottom layers are set and the top
of the omelet is moist and creamy.
Add the Cheddar cheese. Begin to roll the cooked side of the egg
over the creamy side and the filling. Repeat the rolling motion
several times until the cooked side has rolled back onto itself.
Flip the omelet to help seal it. Toll the omelet onto a warm plate.
Note: The authors describe the finer points of rolling an omelet
in the first chapter.