Omelets are one of our specialties here at Bread and Porridge, Santa Monica. We offer a great variety of omelets and it is inevitable that you’ll find your dream omelette in our restaurant – something just to your taste.
The omelet is a meal made of beaten whole eggs (or only egg whites) cooked in a pan, but without stirring (or you’ll end up with scrambled eggs!) The eggs are usually accompanied by a wide range of different ingredients like veggies, meat (ham, sausage or bacon), cheese and seasonings which make it a healthy, filling and tasty food appropriate for almost any time of the day.
We decided to dig deeper and find some cool facts about this wonder-meal…
No matter if you’re a fan or not, omelets have been on the food scene for quite a long time. The name “Omelette” is actually a French word. It was first officially used in a cooking publication in the 17th century. The word “alumete”, which might sound almost the same, was used as early as the 14th century. It is obvious that even these people knew how to eat way back then!
But where did the first omelet come from? It seems that this kind of meal exists in almost every culture in the world. The Romans, the Persians, the ancient Japanese people… They were all known to eat eggs. At some point in time, somewhere, someone had a great idea to put them in a heated pan, along with vegetables, cheese and other tasty ingredients. The humble omelet was born!
However like everything else, it seems that the omelet also had its’ moment of historical greatness. According to a legend, when Napoleon Bonaparte was travelling with his army through a town somewhere in southern France, he was once served a local omelet. He loved it so much that he decided to feed his whole army with his culinary discovery. Literally! Napoleon ordered all eggs in town to be gathered and cooked into a huge omelet for his army on the next day.
Well, things might not have happened exactly that way, but there is a good chance that this story marked the beginning of the annual omelet festival in Bessieres, France. Every year people cook a giant omelet and everyone in town has the right to join and enjoy the meal together with the fellow citizens.
It is very hard to find the real historical origins of the omelet. It is a type of dish that can be found in many ancient cooking books and recipes. Every country seems to have their own type of omelet. No one actually knows where the first omelet was cooked, by whom and to whom it was served, but that first guy or gal most definitely had a great idea!
Digging for some more interesting facts about our favorite omelets, we found out something about the largest omelets in the world. Are you ready for this?
One of these was cooked on March 19, 1994 in Yokohama, Japan. This giant omelet was made of 160,000 eggs and its total size was 1,383 square feet! If it is hard for you to imagine, we are glad to help you. This is almost three times the size of a football field or two and a half times the size of the White House. Now that’s a satisfying omelet! But it was not even the largest one…
Another (and bigger) omelet that weighed around 6,500 lb was made by the Canadian Lung Association at the Brockville Memorial Center in Brockville, Ontario. But it is still not the largest one ever made…
The record-breaking omelet was cooked by the Ferreira do Zezere City Council in Santarem, Portugal on August 11, 2012. It weighed a massive 14,255 lbs, required 145,000 eggs and a “modest” 34-ft diameter pan. We can’t help but just imagine how big the next record-breaking omelet will be!
We hope you find our groundbreaking research about omelets interesting. In Bread and Porridge we don’t serve omelets that big, neither do we feed anyone’s army with them. But we most definitely serve a great variety of delicious omelettes. Check out our menu, choose your omelet and come in to try it in Santa Monica or just order it online from the Bread & Porridge website.
You will love it! We promise!