I used to eat four egg omlettes with bacon and white American cheese all through high school. The eggs were beaten and then spread thin over the griddle. The cheese was laid in place and the bacon on top. A few flips of the wrist and I was eating this oozing eggy, cheesy, bacon delight with a couple sides of toast, some ketchup and an iced tea. This was breakfast.
The key to these omlettes was the griddle. The spacious hot steel allowed the eggs to spread thin, cook quickly and create a large enough surface to be folded over and enclose the contents. These were good omlettes, I would even say great. They are a food memory, a benchmark in my mind and palate.
Recently I have had the pleasure of adding another omelette benchmark. Aki has attempted, tackled and gloriously produced omelette souffles for our guests and I have been the lucky recipient of the "extras." These souffles are the complete opposite of the high school omelettes save for the fact that someone else is making them. These omlettes are light and airy though they have a decadent mouth feel with the filling held in suspension by the whipped egg whites. These are omlettes to be savored. When you first cut into an omelette souffle and bring the first bite to your mouth you realize these are something special, as a diner you are being spoiled. With the second bite you realize it is good to be spoiled. With the subsequent bites you understand why. Of course even the last bite provides something great, a reason to remember the omelette and truly thank the person that made it. Yes, these are that good.
Today I had the good fortune of dining on a crab and Beaufort omelette souffle with some sauteed pea tendrils. It's tough eating "extras," and I will just have to continue to do it.