Do you like omelets? I do. I'm not a huge fan of eggs or big breakfasts, but I consider omelets to be a welcome guest at my dinner table for several practical reasons.
They are fast, cheap and easy.
They work well with lots of different stuffings, such as veggies, meats, and especially cheese.
They are easily customized for individual tastes.
So the other night, when my Kelantanese friend, Nor Amin, posted a status that said, "Hamlet, helmet, omelette," I was intrigued. First, we had a protracted conversation about the technicalities of the word hamlet, which refers to a small settlement. But is a hamlet smaller than a town? Surrounded by a stockade? Or an irrelevant Shakespearean term no longer useful in the modern world?
Eventually, we wore ourselves out on that topic, and moved on to omelets. I'm sorry to say that Amin reports that he makes his omelets with only onion inside, and eats them with chili sauce.
This is a very limited approach to omelets. Poor Amin. Despite his interest in literature and the art of fine conversation, I see him as a bit of a hermit who withdraws himself from the pleasures of everyday life. So tonight, I felt it was my duty to show him a more luxurious, extravagant experience of what an omelet might be.
See? My omelet's stuffing is definitely exploding out of the egg part, and there is a big rip right in the middle. But guess what. It still looked beautiful and tasted delicious!
Of course, condiments are an essential part of the omelet experience. Here are my tried-and-trues. Other possibilites include Amin's chili sauce, ranch dressing, or some delicious budu. Ha.
So there you have it, Amin. A whole new hamlet of omelet-related possibilities awaits you, and I hope you adventure boldly. Just remember to wear your helmet.