With the specific nature of this project being that I am making all of the recipes made or mentioned by Sookie, that means that a lot of these recipes are going to skip over some of the best episodes that she wasn’t included in. For example, episode 1.13 Concert Interruptus – one of my all-time favorite episodes. Sookie was actually in that episode and somehow went the entire time without mentioning food…. How is that even possible???
Anyway, this episode is a pretty cute one too. Episode 1.14 – That Damn Donna Reed, where Rory’s feminism is brought front and center in the most hilarious fashion (pun intended). Sookie has a relatively minor scene with Lorelai and Michel in the kitchen where she enlightens Lorelai on how “ a baby chick loose in the house” is code for “’I’m not wearing any underwear,” only after trying to coax Michel into eating a three egg omelette with goat cheese cooked in a sherry olive oil instead of his egg white omelette.
When it comes to omelettes there are two primary ways you can choose to make them: American-style, where the omelette is simply folded over in half enclosing any toppings, or French style when you carefully roll the omelette like a cute little blanket. Judging by the picture, Sookie made hers in the French-style, which is great because I kind of pulled a big no-no with my overloaded schedule this week and didn’t watch the corresponding episode first. I know. I’m sorry. Luckily, from my research it looked like French-style omelettes resulted in a more silky, custard-y texture, and looked much classier all rolled up neatly, so I made a good choice in going that route. What I did miss out on though, is it does look like she included some chopped tomatoes in the omelette even though she didn’t mention it in the scene. I had already made and photographed my omelette (attempt no. 2, btw) before I went back and saw this.
A common theme that seems to continue to ring true in this cooking quest is the simpler the recipe – the harder it is to carry out. Eggs are absolutely at the top of that list. They are so delicate yet powerful in what they can do! Low and slow is the motto to live by when you’re dealing with any egg recipe. In Julia Child’s memoir, My Life in France, she has an adorable excerpt on cooking eggs and learning from the professionals while she was at Le Cordon Bleu. It was one of the first times I had paused to consider how terribly I had taken eggs for granted! If you’ve never tried her recipes for scrambled eggs from Mastering the Art of French Cooking, I highly recommend it. It will change your life.
However, we’re not talking about scrambling eggs right now, we’re talking about omelettes. So from my research I chose to follow Bon Appetit’s French Omelette method. As stated in the instructions, “Though it may take a few tries to get it perfect, even your ‘failures’ will be delicious.” One. Hundred. Per. Cent.
It took me two tries to get an omelette rolled up decently enough to take a picture of, but even that one was nowhere near perfect. I had no issues eating the ugly omelettes. I guess the “first pancake” rule applies here too? I was a little concerned that the middle was still pretty undercooked. I found that french omelettes are intended to be runnier, resulting in a “silky” texture, but even still, I think mine may have been “silkier” than the FDA would prefer.
I used a tablespoon of olive oil mixed with a teaspoon and a half of cooking sherry mixed together to cook the omelette instead of using the called for butter. I did use a small pat of butter in the end to assist with rolling up the omelette as the Bon Appetit recipe instructs. The goat cheese sprinkled into the center melts perfectly to create an insane flavor palette mixed with the hint of sherry. Amy was right on point here y’all.
Final Review: This omelette was the BOMB! If I am ever given the opportunity to meet anyone who has had a part in writing for the show, let alone ASP herself, I would love to know where they got some of these ideas from! I could only imagine with the success of the show they’ve had some opportunities to eat some pretty fantastic food, but I’ve also read in Lauren Graham’s book, Talking as Fast as I Can, she explains how shows will put placeholders in scripts for technical terminology such as “Medical, medical,” for experts to come in and replace with real terms. I’d be pretty disappointed to find that out though. The Amy Sherman-Palladino that lives in my head is the perfect combination of Lorelai, Rory and Sookie all rolled into one sophisticated, sarcastic package. All in all, for such a simple recipe this one packed HUGE flavor!
Three Egg Omelette with Goat Cheese Cooked in a Sherry Olive Oil
3 fresh eggs
1 tablespoon olive oil
1 ½ teaspoons cooking sherry
2 tablespoons goat cheese, crumbled
Salt and pepper to taste
Crack the eggs into a medium mixing bowl and whisk until the whites and yolks are completely combined. There should be no strings of whites visible. In a small bowl whisk the olive oil and sherry together until combined. Heat a nonstick skillet over low-medium heat and add the sherry olive oil. The oil should not make any sizzling noises when added to the pan. When the oil is just beginning to bubble, add the scrambled eggs. Add the salt and pepper to taste. Stir with a rubber spatula constantly, occasionally moving the pan in small circular motions, occasionally scraping down the sides. It will take a few minutes before you see any cooking of the eggs begin to take place. When this begins to happen, let the eggs rest on the heat for about a minute and add the crumbled goat cheese. Use a small pat of butter under one side of the omelette and a rubber spatula to begin slowly folding eggs into a roll. Carefully transfer to a plate and top with additional goat cheese. Enjoy!