hi guys welcome to the ministry of food
we’re going to do ominous omelettes are
fantastic they’re cheap they’re flexible
you can use all sorts of different
things crispy bacon mushrooms tomatoes
Jesus you name it I think on it’s the
kind of thing that don’t really get sort
of credit they’re jus 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 me like this
get you a crack it on the side open it
up if for any reason you got shell in
there use the half a 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 picture 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 is obviously a
nice the way it go knob a batter in
there let that start to milk give it a
chippy about in the pan you want to coat
the bottom of the pan like that the
great thing about omelets 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 it’s going to turn
that down a little bit there you want on
about a medium heat don’t rush it
otherwise if you cook eggs too hard and
too fast you get this kind of horrible
horrible sort of crispness to it which
we don’t like now for the first 20
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 all right you want to squiggle
the egg around one last time we 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 like cheddar cheese
just great
you need the tiniest amount and this is
just for a basic omelet so just grate
the cheese over the omelet like this and
you can see that the egg still looks a
little soft around here that’s good news
because the egg you don’t want it to be
overcooked and hard you want to be silky
and delicious but yes you don’t want it
raw
so just going to let it just tick over
on a low heat now for about 40 seconds
just as this sort of softness of the
eggs just start turning you can 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 over touch it
let’s go around the edges and dislodge
it non-stick pans for this really
essential I think unless you’ve got good
old cast-iron one see if you can move
the omelet like that can you see how
that omelets moving alright so in theory
I shouldn’t get any grief so why do then
is I tilt the omelet away put my spatula
into one side like this get it
underneath I don’t want to overcook the
omelet and then just flap it right there
that’s all we want and that is heavenly
you can see you’ve got a tiny bit of
color there which is enough loads of
colour and it’s gone hard I know 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 its own tiny
bit ketchup lovely chopped tomatoes you
can start making your own omelettes up
just by frying off some mushrooms first
then doing your omelet like that you
could do it fried crispy bacon first and
then put the eggs into it so you can
really make so many different things out
of an omelet and I want to show you
inside here what you don’t want is just
like a lot of cooked egg because it’s
boring what you want is that sort of
fantastically soft silky sort of inside
can you see in there
when it be soft and silky right because
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
you
we’re going to do ominous omelettes are
fantastic they’re cheap they’re flexible
you can use all sorts of different
things crispy bacon mushrooms tomatoes
Jesus you name it I think on it’s the
kind of thing that don’t really get sort
of credit they’re jus 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 me like this
get you a crack it on the side open it
up if for any reason you got shell in
there use the half a 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 picture 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 is obviously a
nice the way it go knob a batter in
there let that start to milk give it a
chippy about in the pan you want to coat
the bottom of the pan like that the
great thing about omelets 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 it’s going to turn
that down a little bit there you want on
about a medium heat don’t rush it
otherwise if you cook eggs too hard and
too fast you get this kind of horrible
horrible sort of crispness to it which
we don’t like now for the first 20
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 all right you want to squiggle
the egg around one last time we 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 like cheddar cheese
just great
you need the tiniest amount and this is
just for a basic omelet so just grate
the cheese over the omelet like this and
you can see that the egg still looks a
little soft around here that’s good news
because the egg you don’t want it to be
overcooked and hard you want to be silky
and delicious but yes you don’t want it
raw
so just going to let it just tick over
on a low heat now for about 40 seconds
just as this sort of softness of the
eggs just start turning you can 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 over touch it
let’s go around the edges and dislodge
it non-stick pans for this really
essential I think unless you’ve got good
old cast-iron one see if you can move
the omelet like that can you see how
that omelets moving alright so in theory
I shouldn’t get any grief so why do then
is I tilt the omelet away put my spatula
into one side like this get it
underneath I don’t want to overcook the
omelet and then just flap it right there
that’s all we want and that is heavenly
you can see you’ve got a tiny bit of
color there which is enough loads of
colour and it’s gone hard I know 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 its own tiny
bit ketchup lovely chopped tomatoes you
can start making your own omelettes up
just by frying off some mushrooms first
then doing your omelet like that you
could do it fried crispy bacon first and
then put the eggs into it so you can
really make so many different things out
of an omelet and I want to show you
inside here what you don’t want is just
like a lot of cooked egg because it’s
boring what you want is that sort of
fantastically soft silky sort of inside
can you see in there
when it be soft and silky right because
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
you
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