Omlette de James

We have discovered that The Chicken, if he is going to cook, has to be in the kitchen alone. I have to leave and do something else while he “experiments”. I will admit, the turkey soup he made was pretty yummy, but there have been some cooking mishaps. The key problem is the “experimenting”. Experimenting is good if you already know the basics. Unfortunately, The Chicken does not.

Experiment 1 : Omelette de James

Introduction: It is lunch time and an omelet sounds tasty. An omelet in it’s simplest manifestation is a hybrid structure of eggs and milk.

Hypothesis: A four egg omelet needs one cup of milk

Experimental: Omlette du James was prepared by vigorously stirring four eggs, and one cup of milk to yield a yellow cloudy mixture. Diced onion, red pepper, salt and pepper were introduced. The heterogeneous mixture was heated neat in a wide and shallow reaction-pan under ambient conditions for 10 minutes. Steam was observed as the mixture became pooffy and gelatinous. A phase separation occurred where a clear liquid separated from the yellow gel. Attempts to flip the omelet were met with failure and only chunks resulted. The heat was removed and the mixture served to the wife.

Results and discussion: The desired omelet structure was not obtained. Although the product was edible, the wife was observed to be adding large quantities of ketchup to her meal. It is likely the milk was in excess and caused side reactions which prevented the synthesis of the desired omelet structure.

Conclusion: One cup of milk is too much.