Leon County Cooks: Trevor Humphries – Chef Extraordinaire

Trevor Patton Humphries Trevor Patton Humphries is not your ordinary 12 year old. I could tell that from the way he handled the skillet as he cooked my omelet. He very carefully raised the edge of the cooked egg with a spatula letting the uncooked portion flow underneath - just like the cookbook says!! He did not rush the process but said “I’m going to cook this a little while longer. It doesn’t look right yet.” How impressive is that?

Trevor was cooking omelets for the Buffalo 4-H Club at Buffalo High School on Friday, January 29. Proceeds benefited the Buffalo 4-H Scholarships.

Mom, Jennifer Humphries, says Trevor is a wonderful cook and is not afraid to try anything. He grills steak, makes macaroni and cheese and just about anything he wants.

Soon to be 13 years old, Trevor is a 7th grader whose favorite subject is math. In 2008 he showed goats at the Leon County Stock Show and won 2008 Reserve Champion. This year his interest has turned to shooting and he will participate in the shot gun completion at the Stock Show. Trevor loves to fish and hunt and expects to compete in the U.S. Open for Shot Gun Shooting by the time he is sixteen.

Very proud of his family Trevor explained that he and his dad Brian share the same middle name. He has a sister names Heather.

Omelets are not as easy to prepare as you might think. First you need a nonstick skillet 6 to 8” with a flared sides and a heat resistant spatula. Next you need to be very patient and not let the eggs scorch. Few things smell and taste worse than scorched eggs. And then, if you are adding veggies, such as mushrooms or onions, be sure to precook them before you add them. It just works better that way. Basic Omelet
2 eggs
2 Tbsp. whole milk
2 Tbsp butter
3 Salt and pepper, to taste

Preparation: 1. Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color. 2. Heat a heavy-bottomed nonstick sauté pan over medium low heat. Add the butter and let it melt. 3. Add the milk to the eggs and season to taste with salt and pepper. Then, grab your whisk and whisk like crazy. You're going to want to work up a sweat here. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs. 4. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set. 5. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left. 6. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula. 7. Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. 8. If you're adding any other ingredients, now's the time to do it. Spoon your filling across the center of the egg in straight line. 9. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown. 10. Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.

NOTE: There's no limit to the number of fillings you can use with this basic omelet recipe.
Some suggestions include:
Grated cheese
Sautéed mushrooms
Diced and sautéed onion
Chopped cooked bacon
Diced ham