The Ovivor’s Dilemma: How to Salt an Omelette, Snazzy Style

halen mon gold sea salt and omeletFleur de sel: the inevitable and irrefutable response to the question, “What’s the most versatile, effective, bullet-proof salt for subtle foods like fish, crusty bread dipped in olive oil, mozzarella, and, yes, eggs.”

That said, I am greeted day after day by Jen with a cheerily repeated omelette fest.  (Her new omelette pan experiences only fleeting moments at room temperature.)  While I confess that toast or cereal or leftover paprika pork loin are usually better aligned with morning cravings than even the best damn omelette — and I think Jen’s is pretty much the top omelette west of Saint Germain-en-Laye, where they have the advantage of butter made, I swear, from the best of the sun god Helios’ cattle.

Eggs and Turkish Black Pyramid finishing saltSuccumbing to the omelette temptation from time to time is made all the easier by the added fun of salting. This morning Jen and I each salted our own. I salted my omelette with Halen Mon Gold: a flakey-crunch Welsh sea salt smoked with ancient Welsh oak to a smokey-warm caramelized richness. The eggs (which come from hens roaming the grounds of one of The Meadow’s flower growers), some woodsy Emmental cheese, a dallop of crème fraîche, etc. etc., made for a great combination beneath the great crunchy crystals of salt. Jen had Black Diamond Pyramid Salt, which offered some great drama and a paradoxical contrast of delicate flavors and bold saltiness.

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