so now I’m gonna show you how to make an
omelet
as we were saying before you wouldn’t
use soft herbs to cook for a long period
of time they’re disintegrate you know
you only want to cook with them briefly
and with woody herb you want them to
touch the oil you want them to fry you
want to release the oils so you do use
them in basis of stews and things but
with soft herbs you just want to almost
warm them through for a few minutes so
it’s perfect for something like an
omelet so what I’m gonna do here I’m
just going to use a real mixture I’m not
going to think about it too much I’ve
got some tarragon I think people could
overcomplicate herbs and get quite you
know you can worry about them too much
which one goes with which what you know
matching and I think actually the best
way is just to go for it taste them see
what you like see what you don’t like
you know and just have fun
so I’m just going to pick a few chives I
think chives and eggs go really well
just cuz that’s light onion enos a
little bit of chervil just cuz it’s so
pretty and use a little bit of minutes
as well so I’m just picking off the
leaves
and there’s a scrunch them together
almost roll them if possible like a
cigar you don’t want to overpower the
omelet you just want to give it a lovely
bit of freshness butter flavor I don’t
that’s getting mad so I’m just a funny
chop these chives you don’t have to be
massively precise you just gonna run
your knife through the herds wonderful
so one of the tricks to really good
omelet is a really good pan that’s
really basic but you want a very good
non-stick pan so you wanna be able to
get that omelet off in one quick sweet
can use this little hop here so I want
it to get too too hot so just put my pan
on low heat I’ve got some lovely eggs
here and because I am quite greedy and
quite hungry I’m gonna have a three-egg
omelette so these are lovely free-range
eggs from happy chickens and that’s what
we like to use you know we don’t want
our chickens have been sat there and
horrible conditions when she’s the best
egg she can afford so free-range organic
you know they’re not much different in
price and they really do make a
difference because it’s gorgeous yellow
yolks they’re just beautiful so he wants
to whisk those eggs they’re lovely and
beaten and seasonings really important
and I’m a big fan of salt and pepper so
I’m gonna season quite generously and
then add your soft herbs so put them
into your eggs and whisk them in and
this is a trial to see if you want to
add more or less I might add a few more
herbs to that I won the concentration
it’s be quite strong I want the herbs to
be the star of the show here just add
all those in
gorgeous so I’m going to add a bit of
butter and oil butter for flavor just
cause the flavors incredible and oil to
stop the bottle from burning because
butters got a lower burning point so it
will burn and you need them oil to raise
that so it was a knob of butter it’s
only for me so you don’t need going mad
so that’s the pan and then my soldiers
live oil
that’s perfect you don’t want it to be
like a massive layer of grease in the
pan when that’s bubbling up that’s good
to go add your eggs get a spatula
definitely one of these and just pour
your mixture into the pan so everyone
has different ways of making omelets the
way I like to do it is to swirl it
around and I like the middle to be quite
soft but you want to make sure that
basically all the egg touches the bottom
of the pan at some point so at the
moment you can see that it’s starting to
cook around the edges turn the heat up a
little bit what you want to do is you
always want to dislodge the egg and then
pour so I’ve moved that cooked bit of
egg into the middle and I’m now going to
almost put the raw egg to the sides of
the pan so you just want to keep moving
it around so all the egg gets cooked so
you can see that is that’s not quite
nicely you just turn the heat down so
don’t want it to burn underneath but
whilst it’s finishing cooking I’m
actually just going to grate in a little
parmesan
what dress you see now but that’s pretty
much cooked all the way through if
you’re worried about a bit of the egg
being still a little bit raw you can
just push it to the sides it’ll cook
there and it’s a little bit soft tiny
tiny bit not too much so you just turn
it off you just want to flip the
omelette in half so like that grab your
plate and you have a slide on that way
you want to add a bit more texture got a
bit of picked rocket here
and you can just garnish it on top and
then just drew is all time with little
oil and also just a squeeze of lemon but
it’s fantastic it’s a little lemon tear
so there you have it my perfect
three-egg omelet with chopped soft herbs
really simple and really easy enjoy
omelet
as we were saying before you wouldn’t
use soft herbs to cook for a long period
of time they’re disintegrate you know
you only want to cook with them briefly
and with woody herb you want them to
touch the oil you want them to fry you
want to release the oils so you do use
them in basis of stews and things but
with soft herbs you just want to almost
warm them through for a few minutes so
it’s perfect for something like an
omelet so what I’m gonna do here I’m
just going to use a real mixture I’m not
going to think about it too much I’ve
got some tarragon I think people could
overcomplicate herbs and get quite you
know you can worry about them too much
which one goes with which what you know
matching and I think actually the best
way is just to go for it taste them see
what you like see what you don’t like
you know and just have fun
so I’m just going to pick a few chives I
think chives and eggs go really well
just cuz that’s light onion enos a
little bit of chervil just cuz it’s so
pretty and use a little bit of minutes
as well so I’m just picking off the
leaves
and there’s a scrunch them together
almost roll them if possible like a
cigar you don’t want to overpower the
omelet you just want to give it a lovely
bit of freshness butter flavor I don’t
that’s getting mad so I’m just a funny
chop these chives you don’t have to be
massively precise you just gonna run
your knife through the herds wonderful
so one of the tricks to really good
omelet is a really good pan that’s
really basic but you want a very good
non-stick pan so you wanna be able to
get that omelet off in one quick sweet
can use this little hop here so I want
it to get too too hot so just put my pan
on low heat I’ve got some lovely eggs
here and because I am quite greedy and
quite hungry I’m gonna have a three-egg
omelette so these are lovely free-range
eggs from happy chickens and that’s what
we like to use you know we don’t want
our chickens have been sat there and
horrible conditions when she’s the best
egg she can afford so free-range organic
you know they’re not much different in
price and they really do make a
difference because it’s gorgeous yellow
yolks they’re just beautiful so he wants
to whisk those eggs they’re lovely and
beaten and seasonings really important
and I’m a big fan of salt and pepper so
I’m gonna season quite generously and
then add your soft herbs so put them
into your eggs and whisk them in and
this is a trial to see if you want to
add more or less I might add a few more
herbs to that I won the concentration
it’s be quite strong I want the herbs to
be the star of the show here just add
all those in
gorgeous so I’m going to add a bit of
butter and oil butter for flavor just
cause the flavors incredible and oil to
stop the bottle from burning because
butters got a lower burning point so it
will burn and you need them oil to raise
that so it was a knob of butter it’s
only for me so you don’t need going mad
so that’s the pan and then my soldiers
live oil
that’s perfect you don’t want it to be
like a massive layer of grease in the
pan when that’s bubbling up that’s good
to go add your eggs get a spatula
definitely one of these and just pour
your mixture into the pan so everyone
has different ways of making omelets the
way I like to do it is to swirl it
around and I like the middle to be quite
soft but you want to make sure that
basically all the egg touches the bottom
of the pan at some point so at the
moment you can see that it’s starting to
cook around the edges turn the heat up a
little bit what you want to do is you
always want to dislodge the egg and then
pour so I’ve moved that cooked bit of
egg into the middle and I’m now going to
almost put the raw egg to the sides of
the pan so you just want to keep moving
it around so all the egg gets cooked so
you can see that is that’s not quite
nicely you just turn the heat down so
don’t want it to burn underneath but
whilst it’s finishing cooking I’m
actually just going to grate in a little
parmesan
what dress you see now but that’s pretty
much cooked all the way through if
you’re worried about a bit of the egg
being still a little bit raw you can
just push it to the sides it’ll cook
there and it’s a little bit soft tiny
tiny bit not too much so you just turn
it off you just want to flip the
omelette in half so like that grab your
plate and you have a slide on that way
you want to add a bit more texture got a
bit of picked rocket here
and you can just garnish it on top and
then just drew is all time with little
oil and also just a squeeze of lemon but
it’s fantastic it’s a little lemon tear
so there you have it my perfect
three-egg omelet with chopped soft herbs
really simple and really easy enjoy
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