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Green Corn Omelet (Grate or cut from the cob)
Grate or cut from the cob enough young sweet corn to make a cupful. Put in a saucepan with as little milk as will cover it, and stew gently five or six minutes. Add this to the yolks of 4 or 5 eggs, seasoning with salt and pepper; fold in the whites of the eggs and cook the same as usual. Fold it over only once.
A puffed omelet built on stewed fresh corn, with the whites beaten separately and folded in. The corn must be drained well or the omelet will weep and collapse.
- The corn"Green corn" means fresh sweet corn at the milky stage, not a green-colored variety. One cupful is about two medium ears; grating over the cut cob captures the milk, which is most of the flavor.
- Drain before foldingAfter five or six minutes of gentle stewing the corn should be barely tender. The recipe keeps the milk to a minimum -- "as little milk as will cover it" -- and adds the corn with it; if any pooled liquid remains, lift the corn out with a slotted spoon, since extra liquid will thin the egg base and keep the omelet from setting.
- Cool it firstLet the corn come down to warm before it goes into the yolks. Hot corn will begin to scramble the yolks and slacken the beaten whites.
- "Cook the same as usual"The book assumes the reader already knows its standard omelet method, and gives no pan, heat or oven direction here. For a puffed omelet, set it over moderate heat in a buttered pan until the bottom is golden and the middle still loose, then finish it gently -- covered on low heat, or in a moderate oven -- until just firm.
- Egg countFour or five yolks with all their whites makes one generous omelet for two, or three small servings. Beat the whites to soft peaks only; stiff peaks fold in as lumps and leave dry pockets.
- Fold onceThe instruction is deliberate. A puffed omelet is fragile, and a single fold onto the plate keeps the air in; rolling it as you would a French omelet flattens it.
- Out of seasonFrozen corn kernels work, though they carry more water. Thaw and pat dry, then stew only two or three minutes, since they are already blanched.