Eggs+Michele+C.

= Asparagus Crab Omelets = =By: Taste of Home's Fast Family Favorites = Ingredients Serving size is 2 people.
 * 1 (1.25 ounce) envelope hollandaise sauce
 * 8 eggs
 * 2 tablespoons milk
 * salt, pepper and garlic powder to taste
 * 1 1/2 teaspoons vegetable oil
 * 2 cups shredded Cheddar cheese, divided
 * 2 cups cut fresh asparagus, cooked, divided
 * 2 cups flaked imitation crabmeat, coarsely chopped, divided
 * minced chives

Directions

 * 1) Prepare hollandaise sauce according to package directions; set aside and keep warm.
 * 2) In a bowl, beat eggs, milk, salt, pepper and garlic powder. Heat oil in a 10-in. skillet over medium-low; add half of the egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with 1/2 cup cheese, 1 cup asparagus, 1 cup crab and another 1/2 cup cheese. Fold omelet in half. Cover for 1-2 minutes or until the cheese is melted. Repeat for second omelet. Serve with hollandaise sauce. Garnish with chives.

**Anaylsis of the Recipe Directions:**
Temperature: It is important that the heat is on medium low because too much heat and denature the proteins in the eggs and milk, causing the omelet to become deformed and unapptetizing. Also, it prevents malliard browning from burning the omelet, even with the oil to aid in the omelet's moisture content. The amount of time needed for cooking should be enough to cook the omelet, even with solid ingredients, completely through.

Stirring: Stirring will make sure the eggs do not set in the skillet and will allow complete cooking of all sides of the omelets. It will help the denaturing egg proteins take the final prefered shape because after lifting the edges and folding the edges, the egg, milk and cheese proteins will coagulate and take shape in the position they are in.

Eggs: When using fresh eggs, it is important to clean all utensils before coming in contact with eggs. Doing so will prevent contamination in the recipe. When cooking, the temperature should be slightly above 140 degrees so that the eggs are out of the temperature danger zone, but will not overheat them, which can cause discoloration and a soar odor. During cooking, after the denaturing of the egg proteins from the heat, the egg mixture will coagulate and form an omelet structure based on the stirring during cooking.

Oil: The oil is heated in order to prevent the eggs from sticking to the skillet. Eggs have proteins that are great at binding to other foods and cooking utensils. The oil prevents this binding so that th egg can be stirred when cooking. At the same time, the oil combines with the eggs while cooking because after denaturation, the proteins start to reform and take it the oil. This helps withe the test of the recipe.

Milk: Adding milk to eggs helps to make the egg mixture a little more watery. Milk is 80% water, which makes the egg product more liquid so that it will cook better, because it is a little smoother than the eggs alone. The lecithin in eggs will emulsify the milk so that it can become submerged in the eggs when stirred together. However, not too much milk is added because the milk will form solid milk structures in the omelet, however, stirring and keeping to a low heat can prevent this from happening.

Hollandaise sauce: The sauce is not a part of the recipe and should not be cooked with the omelet. It could alter the taste, appearance and texture if added. The hollandaise sauce is used as a dip or can cover the finished omelet for added taste. The hollandaise sauce can be either homemade or in a packet like in the recipe.

Minced Chives: The chives are a garnish that is used to improve the appearance and taste of the omelet. They are added after the omelet is complete.

Salt, Pepper, and Garlic Powder: These ingredients are added for taste. They are added to the beaten egg and milk product. It is important to not add to much of these spices because they could interfere with the structure of the omelet while the eggs are coagulating. The omelet could become too watery because the heat and the higher acidity could prevent the denatured proteins from coagulating, causing a decrease in shape.

Asparagus and Crab Meat: These ingredients need to be added after some time while cooking because solid ingredients could prevent the reformation of the egg proteins, causing a deformed shape. Eggs need to be cooked first because they need to coagulate first. Make sure the the crab meat is cooked for a good amount of time to prevent a food borne illness. When adding the asparagus and crab meat, make sure that they are added as you fold the omelet.

Cheddar Cheese: The cheddar cheese will add flavor to the recipe. It will also create a more creamy texture in the omelet. The omelet is covered for 1-2 minutes to allow for adquate melting of the cheddar cheese. Adding cheese at different times will allow the cheddar cheese to spread evenly in the omelet. The amount of time needed for cooking will be good because it will allow the cheese to melt, but not completely, which would most likely burn. During the coagulation of the egg proteins, the cheese will also coagulate and add structure to the omelet, causing it to take shape.

Possible Modifications to Recipe:

 * Although difficult, using fresh crab meat can be used instead. However, this will have to be properly cooked before using in the omelet.
 * Using liquid eggs, like Egg Beaters, is a great way to decrease the cholesterol in your omelet. It is important to convert the amount of eggs you need into cups. A single carton should be enough for the recipe, but follow the directions on the side of the carton.
 * It is probably better to use fresh asparagus compared to canned asparagus. Although cheaper, canned asparagus is a little mushier and might create a more watery texture in the omelet.
 * When using Egg Beaters, the omelet might be more salty than with using fresh eggs, so adding salt would not be necessary. To add flavor, use other spices like parsley, oregano, and paprika instead.
 * Using skim milk instead of whole milk will decrease the amount of fat in the omelet.
 * If deciding to use another cheese instead of cheddar, it is important to make sure that this cheese will melt in the cooking time. Using another moist will be acceptable for this recipe as hard cheeses will not melt as well due to their lack of moisture.
 * Any eggs can be used, although most recipes use large eggs. When using different size eggs, make sure to convert the amount of eggs needed because more eggs will be needed if using smaller eggs while less eggs will be needed if using larger eggs.

[] Brown, Amy. 2011. Understanding Food: Principles & Preparation.Forth Edition. Chapter 12, 11, and 10. [] [] Picture from [] []