Because most of my weekend brunch cravings are satisfied by chocolate-chip-and-M&M waffles and fresh fruit, I’ve never felt much need to brave Usdan’s omelet line in the past. After all, if you can make a custom waffle in two and a half minutes and supplement it with scrambled eggs from the Classics section, why bother waiting fifteen minutes in line for eggs with vegetables and cheese? It wasn’t until last week, when I felt a strong and sudden desire for greens in my 11:00 a.m. meal, that I decided to try out the omelet experience.
I chose the omelet line next to the salad bar, which in retrospect was a novice mistake. Watching friends sidle up to the line on the Pastabilities side and walk away with a finished omelet before I had even moved forward a foot closer to the stove left me feeling frustrated and foolish. Was I wasting my morning on a dish bound to disappoint, or was my grumbling merely cold feet? Fortunately, before my curiosity could wane completely, my natural stubbornness kicked in and I resolved to tough it out in line until I could call out my order of “tomatoes, onions, and cheddar cheese.”
By the time I was in range of the sauté pans, the whole process seemed to be advancing at the speed of culinary ballet, with each order’s pan of vegetables being stirred and flipped with agonizing precision before the eggs were poured in. Fortunately, when I, at last, sat down on the quiet side of Usdan with my prize on a plate, I was blown away by its deliciousness. Miraculously, despite the intensity of the hype, my omelette surpassed all expectations and was cheesy, fluffy, and mouth-meltingly good. Even the slight oiliness came as a pleasant surprise, adding flavor rather than a sensation of grease.
The following weekend, I joined the omelette line on the Pastabilities side with dual intent. First, I wanted my omelette faster. Second, I was intrigued as to what others’ omelette adventures might have been. What inspires Wes students to endure the wait? Do they ever regret their decision? I spoke to several breakfasters ahead of me in line (and a bystander or two) to find out.
“[Usdan’s omelettes] are everything I want out of breakfast, and more,” Joseph Kuo ’17 said.
Yet some were particular in their preferences.
“It’s only worth it if it’s Rob [making the omelettes],” Maimouna Siby ’16 said. “Otherwise, I’m going to be waiting in a long line. And he makes the best omelettes.”
The omelette line, some feel, comes with its pros and cons.
“It’s a way to make the most out of your meal,” said Zac Kramer ’17. “But they can only do four at a time…and there are usually between 12 and 20 people in line. And also I became a vegan, so I don’t eat eggs anymore!”
While most omelette enthusiasts agreed that the line was sometimes too long to be practical, few declared that they regretted their decision to endure the wait. And, as a two-time veteran of the omelette line, I now feel informed enough to concur: 10-15 minutes may be tiresome compared to the two and a half minutes for a waffle, but your body (and taste buds) will thank you for making the wiser choice.
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