Eggs+-+Ally

Ingredients:
¼ pound thick-cut bacon 1 tablespoon unsalted butter 1 cup medium-diced Yukon Gold Potato ½ cup chopped yellow onion 1 tablespoon minced jalapeno pepper 5 extra-large eggs 2 tablespoons milk 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ cup chopped scallions, white and green parts 4 ounces extra-sharp cheddar, diced and grated

Preheat the oven to 350 degrees
==== Cut the bacon crosswise in 1-inch pieces. Cook the bacon in an 8-inch oven proof saute pan over medium-low heat or 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds. ==== ==== Meanwhile, in a medium bowl beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan. ====

Annotations:
The bacon along with the yukon potatoes provide bulk and flavor to the omelet. The chopped yellow onion along with the jalapeno pepper intensify flavor and texture. The pepper and scallions contribute color and spice while the cheddar also adds flavor and texture.

====Adding milk to the mixture will make it more watery resulting in a smoother, more fluid texture. The egg yolk contains an emulsifying agent, lecithin, which acts as a stabilizing agent between oil and water. This prevents oil and water mixtures from separation. Lecithin attracts oil and water particles from splitting apart. Lecithin attracts oil and water particles and forms a thin layer around them to keep them from dispersing. Lecithin will emulsify the milk and keep the two from separating.====

==== Coagulation is a physio-chemical change which takes place when a protein is converted from a fluid to a semi-solid state. During cooking, heat coagulates the eggs protein which then acts as an adhesive, binding ingredients together. Coagulation is caused by heat, salt, acid, alkali and whipping. Because of its coagulation properties, the egg protein joined with the milk lends structure to baking. Coagulation is important in binding materials such as in this recipe, coupling the different ingredients to form one delicious Omelet for Two.====

Something to keep in mind when cooking eggs is to make sure the temperature is low and/or the cooking time limited. Cooking eggs at high temperatures or for long periods of time takes away from the eggs texture, flavor, and color. Overheated proteins in the egg become tough and rubbery, they will also shrivel due to dehydration. Also, the addition of ingredients to eggs' changes their coagulation temperature. For example, the addition of milk to eggs increases the coagulation temperature but the addition of salt or an acid decreases it.

Substitutions:
Although this recipe makes for a delicious and filling breakfast, some components such as the bacon and butter really add to the high calorie and fat content of this meal. Some alternatives for this recipe would be replacing the regular bacon for turkey bacon which has a lower saturated fat content. You could also replace regular milk with almond milk which is cholesterol, lactose, and casein free with less saturated fat than cow's milk. Rather than butter, 2 tablespoons of grapeseed oil or regular olive oil could be used. Lastly, Eliminating the yolk and simply using the egg whites also helps lower the cholesterol content of this dish.

References:
1. Barefoot Contessa, at home. Crown Publishing Group, New York. 2006 Ina Garten, pp 221. 2. http://skinnychef.com/blog/turkey-bacon-vs-pork-bacon 3. http://www.google.com/imgres?imgurl=http://splashofsomething.files.wordpress.com/2011/03/egg2.jpg&imgrefurl=http://splashofsomething.com/&usg=__h3Y4v-iSajrerv3Wi50PuFrgchg=&h=640&w=427&sz=143&hl=en&start=21&sig2=jpRmNOPvGnLaMMVpx_KmZw&zoom=1&um=1&itbs=1&tbnid=zfHwZVE4yPSlWM:&tbnh=137&tbnw=91&prev=/images%3Fq%3Dbarefoot%2Bcontessa%2Beggs%26start%3D20%26um%3D1%26hl%3Den%26client%3Dsafari%26sa%3DN%26rls%3Den%26ndsp%3D20%26tbs%3Disch:1&ei=NXyUTfywKueV0QGLqvnwCw 4. Kim Barnouin, Ultimate Everyday Cookbook. Running Press Book, Philadelphia, PA 2010. pp 42 5. http://www.eggs.co.za/nutrientpacket.html 6. Brown A. //Understanding Food: Principles & Preparation//, Fourth Edition. Belmont, CA: Thomson Wadsworth; 2011 pp 254