Incredible, Edible Eggs

Savory omelets are perfect for a spring brunch or for a practical quick and easy supper for the family.

But here’s a delightful sweet surprise as well. Make a fabulous chocolate “omelet” cake to celebrate your mother this weekend. It’s gluten free, nut free, kosher and delicious! Bon appétit!

Basic Savory Omelet

(Serves 4)

6 to 8 large eggs, preferably organic

Freshly ground black pepper to taste

About 3 tablespoons cold water

4 to 6 tablespoons unsalted butter

1¼ cup filling—chopped herbs, cheese, chicken, ham, vegetables, onion, leeks, etc.

To prepare:

Break the eggs into a bowl.

Add water and pepper.

Beat with a fork beat until blended, about 30 strokes.

Reserve one tablespoon of butter and place the rest in a non-stick or well-seasoned omelet pan.

Cook over high heat.

Tilt the pan around and when the butter foam dies down, add the eggs all at once.

Wait about 5 seconds for the eggs to form a film in the bottom of the pan.

Jerk and pull the pan so the eggs will form an omelet, or use the flat edge of a fork to tilt the eggs gently.

Just before flipping or rolling the omelet in half, add filling on half of the eggs.

Roll the other half over the filling and allow the eggs to set, about 10 to 15 seconds.

Turn the omelet onto a plate.

Rub the top with reserved butter to glaze.

Serve at once.

Park Avenue Spring Omelet

(Serves 2)

6 asparagus spears, trimmed and peeled

6 wild ramps, trimmed and washed

6 fresh morels, washed and patted dry

2 to 3 ounces chèvre, sliced into 4 rounds

4 large eggs

2 tablespoons cold water

Freshly ground black pepper to taste

About 3½ tablespoons butter

Sea salt

Snipped chives for garnish

To prepare:

Steam asparagus until crunch tender.

Cut into 2-inch lengths.

Sauté ramps and morels in butter until tender and set aside.

Follow above recipe for instructions on how to make prepare the eggs.

Just before flipping or rolling the omelet, fill with asparagus, ramps, morels and chèvre.

Cook until the eggs are set.

Turn the omelet onto a warm plate.

Rub remaining butter on top.

Sprinkle with chives and sea salt.

Cut into large wedges and serve at once.

Chocolate Omelet Cake

A

dapted from “Maida Heatter’s Book of Great Chocolate Desserts.”

(Serves 10)

6 large eggs, separated

3/4 cup sugar

1/4 cup, plus 1 tablespoon unsweetened cocoa powder (preferably Dutch process)

1/4 teaspoon salt

1 teaspoon pure vanilla extract

For the filling:

3/4 teaspoon unflavored gelatin

1½ tablespoons cold water

1½ cups heavy cream

1/3 cup powdered sugar

1 teaspoon pure vanilla extract

For the frosting:

2 cups heavy cream

1/4 cup unsweetened cocoa powder, strained, preferably Dutch process

1/2 cup powdered sugar

2 teaspoons pure vanilla extract

To prepare and bake the cake:

Preheat the oven to 375 degrees.

Butter a pair of 9-inch round cake pans and line the bottoms with parchment paper cut to fit.

Butter the paper and dust with flour, tap out the excess.

Beat the egg yolks with an electric mixer until they are light lemon colored, about 5 minutes.

Add about half of the sugar.

Continue beating until the mixture forms a ribbon.

Add the cocoa powder and vanilla and beat until blended.

Set aside.

In a clean electric mixer bowl, beat egg whites with salt at high speed until they barely hold their shape.

Gradually add the remaining sugar.

Continue beating until the mixture holds its shape.

Fold a small amount of the whites into the chocolate mixture with a whisk.

Fold the chocolate mixture into the whites and mix until the white streaks disappear.

Divide the batter between the prepared cake pans.

Bake until the layers spring back when lightly pressed with your finger and begin to come away from the sides of the pan, about 30 minutes.

Remove from the oven.

Cut around the sides of each layer to release the cake.

Invert cakes onto a rack.

Peel off the paper and invert again onto a rack to cool completely.

To fill and assemble:

Sprinkle gelatin over the water in a small cup.

Let stand for 5 minutes.

Place the cup in a pan of hot water and let stand until the gelatin dissolves.

Remove and set aside.

Whip the cream with sugar and vanilla until it holds it shape. Quickly add the gelatin.

Continue whipping until the mixture is firm.

Place one layer of cake on a cake plate and spread the filling over the cake.

Place the next layer, right side up, on the filling.

Refrigerate for up to 2 hours.

Combine and whip the chocolate frosting ingredients until stiff peaks form.

Evenly spread the frosting on the sides and top of the cake with an offset metal spatula or cake rake.

Refrigerate until serving time.

Cut into thin wedges.

Serve with fresh berries.