Omelet with Vodka and Salmon

Ingredients

• Cayenne Pepper to taste
• Dill 0 oz
• Butter 0 oz
• Salted crackers 0 oz
• Semi-soft cream cheese 0 oz
• Vodka 0 fl oz
• Chicken Egg 3 pieces

Step-by-Step Guide

Step 1

In a bowl, whisk the eggs with vodka and pepper.

Step 2

Melt butter in a skillet. It's better to place the butter in a cold skillet, as a hot one has the undesirable property of causing the butter to smoke instantly, turning brown and bitter. Its burning temperature is too low. Once the butter has melted and starts to sizzle slightly, pour in the eggs mixed with vodka and pepper, and cook until the egg mixture becomes firm yet slightly gooey, meaning the top layer should still be a bit runny while the edges and bottom are fully cooked, which can be checked by gently lifting the edge of the omelet with a spatula.

Step 3

At this point, place slices of lightly salted salmon on the semi-liquid center of the omelet and spread cream cheese over the salmon.

Step 4

Using a spatula, fold the omelet from the edges towards the center, creating something like an envelope.

Step 5

After doing this, turn off the heat and let the omelette finish cooking for about half a minute on the residual heat in the pan. A successful omelette is one where the eggs are cooked about ninety percent, meaning there is still a little bit of runniness left. The salmon should not be overcooked; it should remain red rather than turning pale pink.

Step 6

Before serving, sprinkle the omelet with chopped dill. Serve with a cup of coffee.