Many may be surprised that I started cooking at six. You may wonder, what parent lets their 6-year-old near a stove? My granny did.
She practiced tough love because she was old-school. She taught me scrambled eggs first. Eggs are one of the easiest items to cook for beginners. After culinary school, you realize your mistake.
Andrés had to name five “foolproof dishes” to avoid dinner party calamities. His go-to food is a fluffy, microwaved omelet with mayonnaise. Yes, folks. Mayo is the key to fluffiest eggs.
Mayonnaise is produced from eggs, oil, and lemon juice or vinegar, so adding it to eggs isn't strange. Making mayonnaise involves beating egg yolks with oil and lemon juice or vinegar. Whipping suspends oil and lemon or vinegar in yolk water droplets.
The yolk's lecithin protein binds the two to form a stable airy structure. Mixing mayo with beaten eggs has a similar effect. The mayo stabilizes the mixture and adds egg, making the eggs fluffy. They can also become silkier and richer with fat.
This was something I had to try. After whisking two eggs with a spoonful of mayo, I microwaved for one minute.
When you smell it, you get a slight mayo smell, but I don't mind. However, the hack produced a fluffy omelet, and I was surprised by its success without a burner. Countless hours of culinary school practice!
Adding mayo to eggs is easy. Crack two eggs into a bowl, add a teaspoon of mayonnaise (you can alter the amount), salt, and pepper, and whisk until equally blended. Andrés now prefers microwave cooking.
Definitely a microwave. Place the ingredients in a microwave-safe bowl and cook for one minute. Silky, fluffy, smooth eggs are guaranteed. This can be a quick omelet.