00:00:01we’re going to do ominous omelettes are
00:00:03fantastic they’re cheap they’re flexible
00:00:05you can use all sorts of different
00:00:06things crispy bacon mushrooms tomatoes
00:00:08Jesus you name it I think on it’s the
00:00:11kind of thing that don’t really get sort
00:00:13of credit they’re jus actually if
00:00:14they’re cooked beautifully they are
00:00:16incredible they’re cheap eggs are one of
00:00:19the best forms of protein go free-range
00:00:21organic eggs you’ll be laughing
00:00:22personally I use three eggs for a main
00:00:25course omelette just crack me like this
00:00:31get you a crack it on the side open it
00:00:33up if for any reason you got shell in
00:00:35there use the half a shell to get the
00:00:38shell out and if you try with your
00:00:40fingers you’ll be going like this all
00:00:41night and it won’t work so picture salt
00:00:43and pepper like that some people put
00:00:50milk and cream I don’t at all I’ve got a
00:00:54pan the right size pan about sort of
00:00:56seven inches I guess that’s on a medium
00:00:59heat whisk up your eggs just a little
00:01:05bit of oil extra virgin is obviously a
00:01:08nice the way it go knob a batter in
00:01:11there let that start to milk give it a
00:01:14chippy about in the pan you want to coat
00:01:16the bottom of the pan like that the
00:01:20great thing about omelets and eggs is if
00:01:22you get the first one wrong then learn
00:01:24from it try again and just get it
00:01:26perfect if it’s too dark cook it less if
00:01:28it’s too hard cook it less if it’s too
00:01:30soft cook it more so it’s going to turn
00:01:33that down a little bit there you want on
00:01:34about a medium heat don’t rush it
00:01:36otherwise if you cook eggs too hard and
00:01:39too fast you get this kind of horrible
00:01:43horrible sort of crispness to it which
00:01:47we don’t like now for the first 20
00:01:49seconds you can bring in the egg from
00:01:54the sides like this and where there’s a
00:01:55gap there don’t worry just tilt the pan
00:01:58and then you can bring it in here and
00:01:59then you can tilt the pan just like this
00:02:01right and then after about thirty
00:02:04seconds all right you want to squiggle
00:02:08the egg around one last time we turn the
00:02:10heat down a bit
00:02:12and I’ll put a little bit of cheddar
00:02:14cheese in now you could use all sorts of
00:02:16different cheese like cheddar cheese
00:02:17just great
00:02:18you need the tiniest amount and this is
00:02:21just for a basic omelet so just grate
00:02:24the cheese over the omelet like this and
00:02:26you can see that the egg still looks a
00:02:28little soft around here that’s good news
00:02:30because the egg you don’t want it to be
00:02:32overcooked and hard you want to be silky
00:02:35and delicious but yes you don’t want it
00:02:38raw
00:02:38so just going to let it just tick over
00:02:40on a low heat now for about 40 seconds
00:02:44just as this sort of softness of the
00:02:47eggs just start turning you can just
00:02:50look at it you can see it you can see
00:02:51the egg change color then you get your
00:02:54slice like this you can just go around
00:02:57the edges don’t sort of over touch it
00:03:00let’s go around the edges and dislodge
00:03:02it non-stick pans for this really
00:03:05essential I think unless you’ve got good
00:03:08old cast-iron one see if you can move
00:03:11the omelet like that can you see how
00:03:12that omelets moving alright so in theory
00:03:14I shouldn’t get any grief so why do then
00:03:17is I tilt the omelet away put my spatula
00:03:20into one side like this get it
00:03:23underneath I don’t want to overcook the
00:03:26omelet and then just flap it right there
00:03:28that’s all we want and that is heavenly
00:03:31you can see you’ve got a tiny bit of
00:03:33color there which is enough loads of
00:03:36colour and it’s gone hard I know what I
00:03:38do is just serve it and in the middle
00:03:42there you’ll have a beautiful omelette I
00:03:45mean that you know as a snack with a
00:03:49salad cold meats just on its own tiny
00:03:51bit ketchup lovely chopped tomatoes you
00:03:54can start making your own omelettes up
00:03:55just by frying off some mushrooms first
00:03:57then doing your omelet like that you
00:03:59could do it fried crispy bacon first and
00:04:02then put the eggs into it so you can
00:04:03really make so many different things out
00:04:06of an omelet and I want to show you
00:04:07inside here what you don’t want is just
00:04:10like a lot of cooked egg because it’s
00:04:11boring what you want is that sort of
00:04:15fantastically soft silky sort of inside
00:04:20can you see in there
00:04:25when it be soft and silky right because
00:04:28not raw egg it’s just lovely lovely
00:04:31melted cheese nine out of ten Oliver see
00:04:37if you can get your eggs that good good
00:04:39luck and if you’re gonna pass it on at
00:04:41home or in the workplace this is a great
00:04:43dish to do simple but brilliant good
00:04:47luck
00:04:55you
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