We're gonna do omelettes omelettes arefantastic they're cheap they're flexible You can use all sorts of different things crispy bacon mushrooms tomatoes cheeses you name it I think omelettes are the kind of thing that don't really get the sort of credit they're due actually If they're cooked beautifully they are incredible They're cheap Eggs are one of the best forms of protein Go free range organic eggs You'll be laughing Personally I use three eggs for a main course omelette just crack 'em in like this Get your egg crack if on the side open it up If for any reason you got shell in there use the half of the shell to get the shell out And if you try with your fingers you'll be going like this all night and it won't work So pinch of salt and pepper like that some people put milk and cream I don't at all I've got a pan the right size pan about sort of seven inches I guess That's on a medium heat Whisk up your eggs Just a little bit of oil extra virgin's obviously a nicer way to go nob of butter in there Let that start to melt give it a chivy about in the pan you wanna coat the bottom of the pan like that The great thing about omelettes and eggs is if you get the first one wrong then learn from it try again and just get it perfect If it's too dark cook it less If it's too hard cook it less If it's too soft cook it more So just gonna turn that down a little bit there you want it on about a medium heat Don't rush it otherwise if you cook eggs to hard and too fast you get this kind of horrible horrible sort of crispiness to it which we don't like now for the first twenty seconds you can bring in the egg from the sides like this And where there's a gap there don't worry just tilt the pan and then you can bring it in here and then you can tilt the pan just like this right And then after about thirty seconds alright you wanna squiggle the egg around one last time Let me turn the heat down a bit and I'll put a little bit of Cheddar cheese in Now you could use all sorts of different cheese I think Cheddar cheese is just great You need the tinniest amount and this is just for a basic omelette So just grate the cheese over the omelette like this You can see that the egg still looks a little soft around here That's good news Cause the egg you don't want it to be overcooked and hard you want it to be silky and delicious but yes you don't want it raw So just gonna let it just tick over on a low hear now for about forty seconds just as this sort of softness of the eggs just start turning just look at it you can see it you can see the egg change color then you get your slice like this you can just go around the edges Don't sort of overtouch it just go around the edges and dislodge it Nonstick pan for this really essential I think unless you got a good old cast iron one See if you can move the omelette like that can you see how that omelette's moving alright So in theory I shouldn't get any grief So what I do then is I tilt the omelette away put my spatula into one side like this get it underneath I don't want to overcook the omelette Then just flap it like that That's all we want and that is heavenly you can see you got a tiny bit of color there which is enough Loads of color and it's gone hard And now what I do is just serve it and in the middle there you'll have a beautiful omelette I mean that you know as a snack with a salad cold meats just on it's own tiny bit of ketchup lovely chopped tomatoes you can start making your own omelettes up just by frying off say mushrooms first then doing your omelette like that You could fry off crispy bacon first and then put the eggs into it So you can really make so many different things out of an omelette and I wanna show you inside here What you don't want is just like a lot of cooked egg cause it's boring what you want is that sort of fantastically soft silky sort of inside Can you see in there you want it to be soft and silky alright It's not raw egg it's just lovely lovely melted cheese Nine out of ten oliver See if you can get your eggs that good good luck And if you're gonna pass it on at home or in the workplace this is a great dish to do simple but brilliant good luck
