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Ale and Cheddar Omelet

For Each Omelet


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From Country Egg, City Egg

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.