Can you make an omelet in 41 seconds? Here’s how | TheFencePost.com

Can you make an omelet in 41 seconds? Here’s how

Bill Jackson
Greeley, Colo.

MALLORY OLENIUS/ gtphoto@greeleytribune.comENLARGE

Howard Helmer can make an omelet faster than a hen can lay the egg.

Helmer, who’s been with the American Egg Board in New York City for more than 40 years, holds the Guinness World Records title as the fastest omelet maker. He was at the Weld Food Bank on Thursday with representatives of the Colorado Egg Producers and gave his expert instruction on how an omelet should be made.

“Dig a hole and fill it, dig a hole and fill it,” Helmer explained to food bank employees, volunteers and others who attended the two-hour session.

At the same event, the state’s egg producers presented a check to support the food bank’s new kitchen campaign. That was in addition to the 40,000 eggs the producers donate each month – 500,000 to date in 2009 – to the facility that, in the past two years has distributed 8.1 million pounds of food to needy residents and 115 nonprofit agencies in Weld County.

Helmer, a senior national representative for the American Egg Board, explained that his “dig a hole” technique is the only way to make the proper omelet.

“Anyone can make an omelet in 60 seconds,” he said.

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The Helmer technique calls for a heated pan, followed by a dab of butter. Then, one ladle of egg mixture is added to the pan and as it cooks, he rolls the pan while taking a spatula to pull the egg from the outside of the pan to the middle – digging a hole and filling it. One must, he said, hold the spatula like it was a soup spoon.

“A hot pan is the key,” he said.

Helmer, when he’s not setting omelet-making records or giving demonstrations, works with food publications introducing new egg recipes and goes into test kitchens to show how those recipes should be prepared.

“It’s the only job I’ve ever had,” Helmer said.

Leona Martens, executive director of the food bank, said Thursday’s event was the first function in the agency’s new kitchen, which she hopes to have fully operational by May or June of next year. Once completed, the kitchen will be used to expand the Kids Cafe program, with a goal of serving an additional 31,000 meals in the first year.

The Kids Cafe program serves children at risk of food insecurity with a complete hot meal in a setting where they also receive other supportive services, such as school tutoring and nutrition education.

But, Martens said, it will be much more than that.

“When the tornado hit Windsor last year, there wasn’t a place where hot meals could be provided to those who needed them on a 24-hour basis. And that need lasted for a long time, so now we’ll have this in the event of something like that again,” she said.

The kitchen, she added, will be able to provide 5,000 hot meals in one eight-hour shift. It also will be used for multiple other functions, Martens said, working with such agencies as the Boys & Girls Clubs of Weld County, the Weld office of Colorado State University Extension in nutrition programs, and providing meals that can be cooked, then flash frozen and distributed to various agencies around the county.

“Eventually, and this is down the road a ways, we want to use it as a teaching facility for those who can come in, learn how to cook, then go out and get a job,” Martens said.

Howard Helmer can make an omelet faster than a hen can lay the egg.

Helmer, who’s been with the American Egg Board in New York City for more than 40 years, holds the Guinness World Records title as the fastest omelet maker. He was at the Weld Food Bank on Thursday with representatives of the Colorado Egg Producers and gave his expert instruction on how an omelet should be made.

“Dig a hole and fill it, dig a hole and fill it,” Helmer explained to food bank employees, volunteers and others who attended the two-hour session.

At the same event, the state’s egg producers presented a check to support the food bank’s new kitchen campaign. That was in addition to the 40,000 eggs the producers donate each month – 500,000 to date in 2009 – to the facility that, in the past two years has distributed 8.1 million pounds of food to needy residents and 115 nonprofit agencies in Weld County.

Helmer, a senior national representative for the American Egg Board, explained that his “dig a hole” technique is the only way to make the proper omelet.

“Anyone can make an omelet in 60 seconds,” he said.

The Helmer technique calls for a heated pan, followed by a dab of butter. Then, one ladle of egg mixture is added to the pan and as it cooks, he rolls the pan while taking a spatula to pull the egg from the outside of the pan to the middle – digging a hole and filling it. One must, he said, hold the spatula like it was a soup spoon.

“A hot pan is the key,” he said.

Helmer, when he’s not setting omelet-making records or giving demonstrations, works with food publications introducing new egg recipes and goes into test kitchens to show how those recipes should be prepared.

“It’s the only job I’ve ever had,” Helmer said.

Leona Martens, executive director of the food bank, said Thursday’s event was the first function in the agency’s new kitchen, which she hopes to have fully operational by May or June of next year. Once completed, the kitchen will be used to expand the Kids Cafe program, with a goal of serving an additional 31,000 meals in the first year.

The Kids Cafe program serves children at risk of food insecurity with a complete hot meal in a setting where they also receive other supportive services, such as school tutoring and nutrition education.

But, Martens said, it will be much more than that.

“When the tornado hit Windsor last year, there wasn’t a place where hot meals could be provided to those who needed them on a 24-hour basis. And that need lasted for a long time, so now we’ll have this in the event of something like that again,” she said.

The kitchen, she added, will be able to provide 5,000 hot meals in one eight-hour shift. It also will be used for multiple other functions, Martens said, working with such agencies as the Boys & Girls Clubs of Weld County, the Weld office of Colorado State University Extension in nutrition programs, and providing meals that can be cooked, then flash frozen and distributed to various agencies around the county.

“Eventually, and this is down the road a ways, we want to use it as a teaching facility for those who can come in, learn how to cook, then go out and get a job,” Martens said.