Colorado Egg Producers

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Talk Turkey...and Eggs With the World's Fastest Omelet Maker

Sunday, November 1, 2009

The holiday season is rapidly approaching. Many Americans spend the holidays with their families and given the state of the economy, we are all looking for ways to save money. Unfortunately, some families and individuals have been hit harder by the economic downturn than others. According to a recent study by Feeding America, 99 percent of participating food banks reported a significant surge in demand for emergency food assistance over the past year, with Colorado being among the hardest hit areas. In Colorado, one in eight people struggle to put food on the table.

The Colorado Egg Producers (CEP) Association, a membership organization representing Colorado egg producers, is committed to doing what’s right for our community. CEP is proud to be a part of the Good Egg Project, an initiative from America’s egg farmers that aims to educate people about where eggs come from and to encourage American’s to help conquer hunger in the U.S. CEP members have come together to help feed those in need this holiday season by donating money, eggs and their time to the Weld Food Bank and Food Bank of the Rockies in Denver.

CEP is also working with Howard Helmer – who currently holds the Guinness Book of World Records title as the world's fastest omelet maker – to help all Coloradans eat healthy and save money this holiday season.

“The nutritional value of eggs is often overlooked. As local egg farmers, it is our goal to educate Coloradans about how healthy and cost-effective eggs are,” said Derek Yancey, a Colorado egg producer. “Weighing in at a mere 75 calories a piece, eggs are a powerhouse of nutrition for their size and calorie content. Each egg has 13 essential nutrients – including the highest quality protein, choline, folate, iron and zinc. Not only are eggs a great source of nutrition, but they work well for families on any size budget.”

In addition to the nutritional and economic benefits of eggs, they are easy to prepare. “I am a firm believer that anyone can cook a perfect omelet in just 40 to 60 seconds,” explained Helmer. “There are so many different egg dishes out there to try. Every person can make a delicious and nutritious breakfast on any size budget using their favorite foods.”

Helmer can cook 427 omelets in just 30 minutes and he truly captures the versatility of eggs through his demonstrations of a wide array of egg dishes. He strives to send each of his students to their stove with a new air of egg cooking confidence. Below is an easy recipe you can try at home courtesy of Helmer, the American Egg Board and Colorado egg farmers. The possibilities are endless – you can use anything from your Thanksgiving leftovers to leftover pizza ordered while watching the Denver Bronco’s football game.

Basic French Omelet
2 eggs
2 tbsp. water
1/8 tsp. salt
Dash of pepper
1 tsp. butter
1/3 – 1/2 cup filling
**Invent your own fillings. Consider adding items you have around the house or your favorite foods. The follow are some great fillings to add to your omelet to make it your own: cheddar or gruyere cheese, sour cream, diced ham, bacon, sautéed mushrooms, bell peppers, tomatoes, caramelized onions or fresh herbs. Also consider adding leftovers from your Thanksgiving dinner, such as turkey, corn, green beans, broccoli or asparagus.
• BEAT eggs, water, salt and pepper in small bowl until blended.
• HEAT butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges.
• GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
• When top surface of eggs is thickened and no visible liquid egg remains, PLACE filling on one side of the omelet. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate. SERVE immediately.
 

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