At Hickory Ridge House, our Putney Vermont bed and breakfast
inn, we take into account the food preferences and limitations
of our guests.
often, people come to us who have issues with cholesterol
and fats, and they are pleased to hear that we will do a
fat-free (or almost fat-free) egg white omelet instead of
an egg-substitute product.
we have an herb garden – with a choice of oregano, marjoram,
thyme, basil, parsley, chervil and other herbs for our combination
of flavorings – we can deliver something flavorful, healthy
and fresh to our guests.
cut our herbs fresh each morning, rinse and dry them, and
slice or chop them with a sharp blade. If they will need
to stand for more than a half hour, we mix them with a couple
of pinches of coarse salt and a few drops of oil. We use
the same herb mixture in all of our omelets.
orders come in, we prepare the omelets.
the eggs. With a fork, beat four egg whites and a half-teaspoon
of water in a mixing bowl for at least one minute and no
more than two minutes, allowing the whites to begin to get
on medium, heat a non-stick omelet pan (we use our omelet
pans for omelets only, not even other egg preparations).
Depending on the requirements of our guest, we will throw
a small half-pat of butter or butter substitute into the
pan and let it melt down.
the whites into the pan. As soon as the egg mixture begins
to cloud, begin shaking the pan directly on the heat. Keep
the pan moving to make sure the mixture does not stick to
the sides of the pan. As the eggs begin to set and harden
at the edges, add the herb mixture.
the whites have hardened, fold the omelet in half. Let brown
at high heat 30 seconds on each side.
We prefer a plate garnished with herbs and grilled or steamed