There is something magical in the way eggs, whisked thoroughly, seasoned with a pinch of salt and cooked in a pat of butter or oil, can produce something as deceptively simple like an omelette. And I speak of the basic omelette.
Type in the word ‘omelette’ in the search engine of your choice and it will throw up variants enough to boggle the mind. Makes you marvel at the versatility of this dish. Why? Leave alone the fancy versions, look around. Every household and each individual standing at the stove, cooking an omelette, has their particular way of making it.
I’ve been missing my regular egg intake the last few months because of the abominable heat wave that struck Ahmedabad. I tend to break out into rashes or face other health issues while indulging. Which is why, among the first things to do when I visit my elder sister in Bristol, United Kingdom, is to gorge on eggs.
I decided to whip up some eggs for breakfast yesterday, but rather than opt for the usual masala omelette, I decided to add an Azeri twist. The herby omelette that I made is similar to the kyukyu that Raka and I enjoyed several times during our recent trip to Azerbaijan.
Actually, it would be wrong to call the kyukyu an omelette. It is similar to the Spanish frittata. But rather than meat and vegetables, the Azeri cuisine opts to add flavours with fresh herbs that grow aplenty in the region. The herbs add a unique, sharp taste to this dish which is a staple in most Azeri homes.
I’m calling it the ‘Herb-y Egg Delight’. Coz darlings, this ain’t a simple omelette!
The traditional goyerti kyukyu can be paired with breads or pilafs, salads or a bowl of dovga. Eaten hot or cold, the kyukyu can be stashed in the refrigerator for a week and pulled out in times of need. Provided it survives consumption for that long a period!
The lot of us enjoyed my version of the goyerti kyukyu for breakfast; two slices were packed in a box for the brother-in-law’s midmorning snack in office. Hope he enjoys them as much as we did! Fingers crossed.
For the first attempt at the kyukyu, I was pretty much able to follow the instructions provided by our host. But things might be a tad bit difficult back home. The availability of fresh herbs might be a matter of concern. Thankfully, you can change the kinds of herbs used as per availability and taste. But stick to herbs; don’t go about adding greens like spinach and kale! That’s an omelette for another day. Today, let’s make the herb omelette inspired from the Azeri goyerti kyukyu.
Don’t forget to tag @fromthecornertable and use the hashtags #fromthecornertable and #traveltuckintalk when you try one of the recipes I’ve posted. Sharing your posts would be so much fun!
Herb-y Egg Delight or Herb Omelette
- 9 Eggs
- 1 cup Parsley (chopped)
- 1 cup Dill (chopped)
- 1 cup Spring onions (chopped)
- 1 cup Coriander/Cilantro (chopped)
- 1 cup Celery (chopped)
- 1 tablespoon Lemon juice
- 3 tablespoons Butter
- Sea Salt (to taste)
- Black pepper (freshly ground, to taste)
Break all the eggs in a big bowl. Beat until frothy. Season with sea salt, freshly ground (or not) black pepper and squeeze in some lemon juice. Whisk thoroughly.
Add the chopped herbs to the whisked eggs and mix well.
In a deep and big frying pan - preferably one with a handle - melt the butter.
Pour in the egg batter. Use a spatula to level the batter. Cover and cook for 5 minutes.
Check to see if the sides are sticking to the pan. If they are, add some more butter. Cover and cook on low flame for another 5-7 minutes or until the eggs are cooked and firm.
If you want to cook both sides of the omelette – like I did – flip it using a big dish. (To learn how, head to the notes section below.)
Cook for another 3-5 minutes.
Remove from flame; slice like a pizza and serve hot; or at room temperature; or cold. Your choice completely!
* How to flip an omelette? Cover the frying pan with a big dish and place a towel on it. Place a firm hand on the towel-covered dish, take the pan by the handle and flip to transfer the omelette onto the plate. Place the pan back on the flame. Now slowly slide the omelette back into the pan, cooked side above.
* I missed my hand blender from the bottom of my heart as I whisked the eggs with a fork. Moral of the story: have a hand blender? Use it!
* We like our omelettes done well, the sides a bit crispy from being cooked a few minutes more. If you want this egg dish to be golden, alternate between low and medium flame. If you like it our way, then switch to medium/high flame.
Photos: Rapti Bhaumick