How to Make an Omelette: Eggs and Executive Functioning

Frontal lobes are the head chef of your kitchen. I teach teens how to make an omelette as an illustration of executive functioning: planning, initiating, obtaining and organizing ingredients, sustaining attention, sequencing, timing, and self-monitoring.

  • Here are the key steps I teach in my office kitchen for a simple omelette:
  • Organize and prep all your ingredients. Mis-en-place.
  • Beat the eggs: Use two or three eggs per omelette, depending on how hungry you are. Beat the eggs lightly with a fork.
  • Melt the butter: Use a 9-inch skillet for 3 eggs. Melt the butter over medium-low heat, and keep the temperature low and slow when cooking the eggs so the bottom doesn’t get too brown or overcooked. Low and slow matters.
  • Add the eggs: Let the eggs sit for a minute, then use a heatproof silicone spatula to gently lift the cooked eggs from the edges of the pan. Tilt the pan to allow the uncooked eggs to flow to the edge of the pan.
  • Fill the omelette: Add the filling— whatever vegetables or cheese that you might want to use. Ingredients are personal choices, but don’t overstuff the omelette—when the eggs begin to set.
  • Cook for a few more seconds. Monitor for over-cooking.
  • Fold and serve: Fold the omelette in half. Slide it onto a plate with the help of a spatula. Top with fresh herbs.
  • Admire and enjoy.

Learn more about executive functioning: https://embolden.world/what-is-executive-functioning/.

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Embolden Psychology
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