Omelettes

Yes, those fantastic French egg things. I'm about to tell you how one made me think I was a baby chicken murderer.

So one time I was making an omelette. The recipe I was using said to bring the eggs up to room temperature before cooking by either leaving them out overnight or, if you didn't have time for that, submerging them in a bowl of hot water for a few minutes. I didn't have a lot of time, so I went with the second route. After I put the eggs in the bowl of water, I heard little peeping noises coming from that direction. I started freaking out, pretty much. I thought the eggs were hatching and that as soon as the baby chickens came out of their shells they would meet a watery death! (Perhaps I should mention that these eggs were from a friend's chicken farm, and I was pretty young. I thought maybe some eggs had been accidentally fertilized without the farmer's knowledge.) So, I ran to the bowl, snatched up the eggs, and cracked one into another bowl, fully intent on saving at least one baby chicken's life. I was surprised - and so relieved - when no baby chicken came out.

I don't think I've ever made another omelette since then. They're pretty tricky devils, anyway.