I didn’t like eggs growing up, or, indeed, until a couple of years ago. Why? I have an egg white allergy, which my tastebuds were protecting me against. Don’t believe me? When I was nineteen, I went on the Cybergenics programme. It was one of these 80s/90s workout fads that claimed big results. I tried going along with the diet which included eggs. Result? I broke out into hives, had the sweats and hyperventilated; I had to go to the local medical centre.
So what changed? I’d stumbled across egg white allergies somewhere, thought that might be me and started experimenting with yolks. I first tried frying an unbroken yolk in a little butter to create a “cake”. With a tiny bit of organic ketchup it was, well not delicious, but with salt and pepper it was good. Given how packed with nutrients yolks are, I thought, hell I can keep going with this.
More experimenting led to my seven yolk, fat bomb omelette. If you love eggs or have an egg white allergy, you may want to give this a go.
- Seven egg yolks
- Two tablespoons of double (heavy) cream
- 30g of grated hard cheese (e.g., cheddar, parmesan, Red Leicester, etc.)
- Tablespoon of butter
- Chives, chorizo, onions, etc. (optional)
- Tabasco to taste (optional)
- Separate the yolks from the whites. I do this in my hand, as its much faster than rocking the yolks back and forth between the shells.
- Put yolks in a bowl, add the heavy cream and whisk
- Grate the cheese
- Melt the butter in a pan under medium heat
- Once the pan is hot add the yolk/cream mixture
- Fry for three minutes
- Add cheese and fry for another two minutes
- The fold – this is really tricky since there are no whites. I’ve got a method where I use two tablespoons and “creep” them under the omelette as far as I can get them and then fold. A very wide spatula may work as well.
- Fry the omelette for another two or three minutes and serve with a few dashes of Tabasco
- N.B., If the omelette starts to break during the fold, you haven’t fried it for enough time. Fry for a couple more minutes and try again.