Yes, you read that right. I have documented my time cooking with the World’s Fastest Omelet Maker on film! Last month I went on the Good Egg Project Farm Tour with some fellow bloggers, including The Family Kitchen’s Jennifer of Savor The Thyme, to visit an egg farm in Oregon’s Willamette Valley. After our morning tour, which was especially interesting to me since you know I like to know where my eggs come from, we participated in a cooking class on omelet making. This may sound ho-hum, but our teacher was none other than Howard Helmer, the World’s Fastest Omelet Maker. Here you’ll see a 90-second video of us making Eggs with Legs, otherwise known as the perfect breakfast burrito. Enjoy!
How to Make Eggs with Legs
1 10″ Tortilla
2 teaspoons water
Toppings of choice (shredded cheese, olives, tomatoes, chopped peppers, onions, etc)
1. Warm a tortilla in a skillet over medium heat on 30 seconds per side. This should make it soft and flexible. Set on a plate.
2. Whisk together two eggs and two teaspoons butter. Melt 1 teaspoon butter in a skillet and pour the eggs in. Pull the sides of the egg away from the pan and tilt the eggs into to the open area so that they cook evenly. Scatter on the toppings and cook for another 30 seconds or until the eggs are set but still a little shiny.
3. Slide eggs onto the warm tortilla as demonstrated in the video. Pinch the ends of the tortilla in and roll it up to make a wrap. Enjoy!