My Cooking Nemesis

Cooking is one of my favorite pastimes. While I don't do it as often as I'd like (Dad usually has dinner ready by the time I get home from work), I do enjoy it immensely. I don't claim to be a great chef at all, but for the most part cooking comes pretty easily to me. Just the other night I tried a brand new dish that my dad couldn't stop raving about. I think baked goods are a particular strong point, and I'm getting better at family recipes each time I try them. Still, even the best chefs have something that they just can't seem to master - so you can imagine that a novice like me is bound to have some issues.

I've made plenty of mistakes while cooking, everything from burnt cookies to undercooked (or overcooked) meat. But usually, if I mess something up the first time, it doesn't take me too many more tries to get it right. But there's one recipe that is ever-elusive of my mastery - the omelet.

When one thinks of an omelet, it seems like a pretty simple dish. Beat some eggs, cook them in a pan, and toss in your favorite ingredients. But let me tell you from experience - it is not that simple. AT ALL. Omelets have become the bane of my cooking existence.

I've tried making this tasty meal countless times, and along the way discovered just about every way you can mess them up. Not having the eggs spread evenly enough; overcooked eggs; undercooked eggs; too much cheese (if I'm saying this you know it's possible, even if it doesn't seem possible). And of course, the classic - you go to fold your omelet, the eggs rip to shreds, and you simply hang your head, accept defeat, and settle with the fact that you're going to have scrambled eggs instead. Each of these events ultimately delivers a painful sting to the would-be omelet creator's pride that takes at least a few days to heal.

I decided that tonight would be a good chance to try another attempt at taking on my nemesis (yes, I said tonight. I think I actually make omelets more for dinner than for breakfast). I got home late and wanted something that could be prepped quickly. I was on a roll as I bustled through the kitchen - everything seemed to be going right, and as I slid my finished omelet onto my plate I couldn't help but admire its beauty.

I sat down at the table, so excited that I may have finally made the perfect omelet. But as I got a couple bites into it I came to a horrible realization - the eggs were slightly undercooked, and I instantly knew where I messed up. When you make an omelet, you're supposed to have some of the egg left slightly undercooked before you fold it. Your ingredients cook into it, it's easier to fold, and it eventually cooks through as the complete omelet rests in the pan. But I had turned the heat down too soon and didn't let the omelet sit in the pan long enough. I was once again slapped in the face by failure.

While this moment of dejection is no easier than the others, I'll never give up. I have to reach my goal of cooking the omelet well enough so that I can serve it to other people. I'll continue to battle my nemesis until I'm victorious.