“Which came first? The chicken or the egg?”

Chicken vs. Egg (c) Glen McCoy


This age long philosophical question has been on the minds of every single person at least once. Which truly came first? The Chicken? The Egg? It is one of those questions that we will never solve. The egg represents not only birthing and reproduction but they are also very delicious for a very carnal, if not simplistic reason. Some sociologists may argue that our love for eggs is psychological and stems from an oedipus complex. Even radical feminists may argue that we are all solely dependent on the egg for genetic continuity, but that is a discussion for another time. The egg has exclusive nutrients such as protein and choline (the same item that is present in breastmilk) which is good for muscle development and of course healthy brain development. The most popular eggs consumed worldwide are from chickens (with duck, goose and quail eggs close behind) and as such are present in a lot of popular dishes and desserts in a variety of countries.

Eggs are EXTREMELY delicious but one can run into a variety of problems in the preparation of this oval shaped delicacy. The most common problem experienced is overcooking and burning, which can result becoming tough and inedible. The smell and taste alone of a badly prepared egg would make anyone become INSTA-VEGAN.

Here are some tips and a recipe for the preparation of a perfect omelet (omelette for all those P.C. people):-

  1. When baking, use room temperature eggs for a lighter and airy batter. It WILL make a difference.
  2. To check for a bad egg, place the eggs in a bowl of cold water and if it floats to the top, DISCARD IT IMMEDIATELY or you’ll surely have an instant rancid air freshener!
  3. Store eggs in the coldest section of your refridgerator and it will last longer (saves mucho dinero, which pleases anyone in the financial recession).
  4. When frying eggs, do not turn the temperature any higher than medium low, otherwise you’ll have a rubber poultry offshoot for dinner (plus, burnt egg smells horrible and taste even worse!!!!)
  5.  Organic farm eggs are ALWAYS superior to liquid egg solution /substitute, no matter what any advertisement may otherwise state (BECOMING A MUTATED DISEASED G.M. ALIEN WILL NOT WIN ANY ATTRACTION POINTS).
  6. To crack an egg without any egg shells in the mixture, slightly tap egg on a hard surface. Then place both thumbs at the slightly cracked section of the egg, push in slightly until the the thin layer between the surface and the albumen (the clear, transluscent section of an egg) and open moving both hands away from the center.
  7. A quick & easy method of separating the yolk from the egg whites is to pierce the top of the egg with a pin or tip of an ice pick and the egg whites will run out while the yolk stays inside the egg.


Ham & Cheese Omelette


2              Eggs

1 tsp.      Flat leaf parsley

1 slice    Deli ham or baked ham

1 slice    pre-sliced Cheese (or if desired, 1 Tbs. grated cheese)

1    Tomato

Unsalted Butter

Pinch of salt

Pinch of freshly cracked black pepper

Crack 2 eggs in a small bowl. Add salt and pepper and beat eggs with a whisk or fork until combined. Cut a small amount of butter and place in a heated shallow frying pan (even if it is non-stick) and swirl around until it forms a thin layer around the bottom and edges of the pan. Place egg mixture into the pan. Wait until the edges of the omelette are white and using a silicone spatula, run it around the edge of the omelette. Lift a section of the omelette and tilt the pan so that the excess egg may go underneath. Continue to use the spatula to run around the edges. Take the pan off the heat and shake it gently in a circular direction until the omelette moves freely around the pan. Place ham slice and cheese in the center of the omelette. Use the spatula to fold over both edges towards the center. Slide omelette off the pan directly onto a plate. Sprinkle chopped parsley onto it and serve with 2 slices of tomato. Enjoy!

– The Jamaican Gourmand