okay so the folded omelet this is kind
of a classic so it’s the omelet where we
fold it over like that or the two sides
into the middle you can choose whichever
one you want to do we don’t want to
overcook the egg again we want me silky
and golden yellow and delicate and
gorgeous and oozy in the middle I’m
gonna flavor this with gorgeous
mushrooms look at these so we’ve got a
mixture of farmed and oyster and filled
mushrooms and nokey mushrooms they’re
the enou keys are really cool you can
get them in a lot of the supermarkets
now just crush squash slice or tear up
the mushrooms kind of make it odds and
ends and different shapes and sizes
that’s all cool so some slices to squash
and that is absolutely lovely
so there’s your mushrooms we’re gonna
just get a little bit of olive oil in a
pan as it gets hot we’re gonna go in
with the mushrooms let it fry it will
start frying and then it’ll start
releasing moisture will keep tossing and
then that moisture will cook away and
we’ll get back to frying again I just
want to get one clove of garlic let’s
just take the skin off and we’re just
finely sliced that what’s really nice
with mushrooms it’s time or parsley or
both really really nice so I want to put
that in noticed I put the garlic in
after the mushrooms if I put the garlic
in with the oil in a hot pan it’s just
gonna overcook and go slightly bitter so
the mushrooms have kind of taken the
sting out of the heat of the pan a
lovely little pinch of salt and pepper
and if you had any dried chilli that’s
really nice as well
have a little look at this you can see
the moistures just kind of come out of
the mushrooms now we’re gonna carry on
frying it a nice way to make it really
rich and gorgeous it’s to put just a
little knob of butter so here we go and
something that I love with it it’s just
a tiny squeeze tiny squeeze of lemon for
literally four drops so see where that
bar is I’m just gonna squeeze four five
little jobs of lemon it will make all
the difference so let it just bubble up
right what we’re doing is it’ll take
those off
and we’ll just put them onto a plate now
by the way that technique of cooking
these
is fantastic the risotto for putting
with steak making a sauce of a splash of
white wine and creams and that little
techniques a very very good one so in
this pan now what I want to do is just
get a little bit of kitchen paper I’m
gonna wipe it out I want to turn it
right down to a sort of medium low heat
we’re gonna hit up three years so I’m
gonna have three eggs for this I don’t
have a little pinch of salt and I’ll
give it a nice little beat with a pork
so notice I’ve taken that pan off the
heat just a little drizzle of oil and in
we go with the eggs just say use a spoon
to just lightly move this around see you
guys I don’t want to have to overcook
the base of the omelet just move it
around delicately and then where you
make a hole feel free to let it kind of
fall in to look as as you move little
gaps and you fill it with the egg
there’s a point where you kind of start
moving it and not so much fills it at
that point is when we go in with some
gorgeous cheese on Tina’s Cheddar’s red
Leicester’s or anything equivalent that
you feel contained
absolutely gorgeous I can have a pinch
of pepper in here and then we’re gonna
go in with your lovely mushrooms now I’m
gonna just put it to one side like a
Halfmoon so I’m gonna take it off the
heat now see the thing is guys eggs cook
at such a low temperature that if it’s
cooked in the pan it’s gonna be
overcooked from the plate so you kind of
need to sort of just scale back your aim
if you know I mean I’m cooking and just
slightly under cook it and then by the
time you get it on the plate it will be
perfect so hopefully if I’m lucky it’ll
work so I’m gonna just pour it out onto
a plate and then as it gets over the lip
we just fold it in half like that so
there you go guys the humble and very
simple half folded on there it’s a real
classic very simple the key for me is
not overcooking the egg you don’t want
so let’s get a knife and fork and cut
into that so there you go what we’re
looking for we want it to be easy in the
middle morning mushrooms to be
beautifully cooked and we don’t want the
omelet overcooked it is delicious
Susy and moist on the inside very very
important mushrooms cooked beautifully
and you know so delicate and soft here
lots of love if you like this please
like it if you haven’t subscribed please
do click there
of a classic so it’s the omelet where we
fold it over like that or the two sides
into the middle you can choose whichever
one you want to do we don’t want to
overcook the egg again we want me silky
and golden yellow and delicate and
gorgeous and oozy in the middle I’m
gonna flavor this with gorgeous
mushrooms look at these so we’ve got a
mixture of farmed and oyster and filled
mushrooms and nokey mushrooms they’re
the enou keys are really cool you can
get them in a lot of the supermarkets
now just crush squash slice or tear up
the mushrooms kind of make it odds and
ends and different shapes and sizes
that’s all cool so some slices to squash
and that is absolutely lovely
so there’s your mushrooms we’re gonna
just get a little bit of olive oil in a
pan as it gets hot we’re gonna go in
with the mushrooms let it fry it will
start frying and then it’ll start
releasing moisture will keep tossing and
then that moisture will cook away and
we’ll get back to frying again I just
want to get one clove of garlic let’s
just take the skin off and we’re just
finely sliced that what’s really nice
with mushrooms it’s time or parsley or
both really really nice so I want to put
that in noticed I put the garlic in
after the mushrooms if I put the garlic
in with the oil in a hot pan it’s just
gonna overcook and go slightly bitter so
the mushrooms have kind of taken the
sting out of the heat of the pan a
lovely little pinch of salt and pepper
and if you had any dried chilli that’s
really nice as well
have a little look at this you can see
the moistures just kind of come out of
the mushrooms now we’re gonna carry on
frying it a nice way to make it really
rich and gorgeous it’s to put just a
little knob of butter so here we go and
something that I love with it it’s just
a tiny squeeze tiny squeeze of lemon for
literally four drops so see where that
bar is I’m just gonna squeeze four five
little jobs of lemon it will make all
the difference so let it just bubble up
right what we’re doing is it’ll take
those off
and we’ll just put them onto a plate now
by the way that technique of cooking
these
is fantastic the risotto for putting
with steak making a sauce of a splash of
white wine and creams and that little
techniques a very very good one so in
this pan now what I want to do is just
get a little bit of kitchen paper I’m
gonna wipe it out I want to turn it
right down to a sort of medium low heat
we’re gonna hit up three years so I’m
gonna have three eggs for this I don’t
have a little pinch of salt and I’ll
give it a nice little beat with a pork
so notice I’ve taken that pan off the
heat just a little drizzle of oil and in
we go with the eggs just say use a spoon
to just lightly move this around see you
guys I don’t want to have to overcook
the base of the omelet just move it
around delicately and then where you
make a hole feel free to let it kind of
fall in to look as as you move little
gaps and you fill it with the egg
there’s a point where you kind of start
moving it and not so much fills it at
that point is when we go in with some
gorgeous cheese on Tina’s Cheddar’s red
Leicester’s or anything equivalent that
you feel contained
absolutely gorgeous I can have a pinch
of pepper in here and then we’re gonna
go in with your lovely mushrooms now I’m
gonna just put it to one side like a
Halfmoon so I’m gonna take it off the
heat now see the thing is guys eggs cook
at such a low temperature that if it’s
cooked in the pan it’s gonna be
overcooked from the plate so you kind of
need to sort of just scale back your aim
if you know I mean I’m cooking and just
slightly under cook it and then by the
time you get it on the plate it will be
perfect so hopefully if I’m lucky it’ll
work so I’m gonna just pour it out onto
a plate and then as it gets over the lip
we just fold it in half like that so
there you go guys the humble and very
simple half folded on there it’s a real
classic very simple the key for me is
not overcooking the egg you don’t want
so let’s get a knife and fork and cut
into that so there you go what we’re
looking for we want it to be easy in the
middle morning mushrooms to be
beautifully cooked and we don’t want the
omelet overcooked it is delicious
Susy and moist on the inside very very
important mushrooms cooked beautifully
and you know so delicate and soft here
lots of love if you like this please
like it if you haven’t subscribed please
do click there
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