Omelette

There is no other gastronomic delight uniting the whole world from, Western Europe, USA, Middle East to North Africa than the humble and lowly omelette. This ancient dish adorns the tables of Prince and Pauper alike. It belongs to everyone, yet no country can lay claim to it, as it is a universal food cutting across borders. Even Napoleon feasted on an omellette during his campaign, and then ordered it for his whole famished army. Though often disparaged for it’s humble origin and Vegetarians complain in restaurants, perhaps with some justification, that they were offered only an omelette, it is a complete meal by itself. Even in the world of haute cuisine with fancy Gallic names like “Caille en sarcophage" (quail in puff pastry) it can hold its own as a fine food with its refined taste appealing to both peasant and elitist sophisticate.
A much worse offence against the dish is in which chefs compete to produce the fastest omelette. The result is that in about 20 seconds they produce a sloppy pile of badly mixed egg with lumps of shell, and then raise their hands aloft to claim victory. The victory, one presumes, is one of man over egg.

It should have been a soft pillow of egg flavored with nothing more than a few fines herbs such as chervil, wine, chives, and leaf parsley. Spring mushrooms, green chilies, tomatoes, cheese and even mussels can also be deployed as flavorings but it is important to remember that an omelette is about eggs and is not a vehicle for other flavors, although there are few better ways to enjoy truffles. It is the original soul food, and it consists of an embryo with complete set of life giving chromosomes embedded in it. Biting into a succulent omellette is a out of this world divine feeling, creating an euphoric sensation as the taste buds explode in a culinary orgasm, leaving one sublimely satisfied. –Vinay-