COOKING OMELETS IN MEXICO
Luckily for me, I’m often invited to demonstrate my omelet technique in other countries as part of my gig with the American Egg Board. Recently, I was asked by the United States Poultry and Egg Export Council (USAPEEC) to go to Mexico and talk to chefs in the foodservice industry about food safety.
I visited three cities while in Mexico: Mexico City, Veracruz and Cancun. At each of these cities I showed chefs, restaurateurs, commercial kitchen operators and culinary students how well-pasteurized whole egg products perform. Liquid pasteurized whole eggs best meet food safety guidelines because they’re pasteurized. They’re also SO convenient to use because there are no shells to crack open and thus easier to handle. Of course, there’s probably no better way to show how easy they are to cook with than to demonstrate my 40-second omelet!
For each demonstration, I whipped up my 40-second omelet, which was fairly intimidating since so many of my “students” were seasoned, formally trained full-blown chefs who were likely taught omelet making on the first day of their culinary training. That’s where my Guinness Book high-speed omelet making record credential comes in handy!
After these demonstrations participants were invited to come up to tables filled with burners, pans, an array of different omelet filling choices and – of course – liquid pasteurized whole eggs to cook with.
In Mexico City and Cancun, where we had events for the professionals, everybody fixed their own omelets for lunch. In Veracruz, the Governor, Fidel Herrera, showed up and made an omelet for the media that covers all of his activities, so it was aired on television and was in the newspapers throughout the area.
It was definitely a good time had by all! Hopefully, they learned how easy it is to use liquid pasteurized whole eggs! Hasta Luego!
