hi guys welcome to the ministry of food we’re gonna do ominous omelettes are
we’re gonna do ominous omelettes are
we’re gonna do ominous omelettes are fantastic they’re cheap they’re flexible
fantastic they’re cheap they’re flexible
fantastic they’re cheap they’re flexible you can use all sorts of different
you can use all sorts of different
you can use all sorts of different things crispy bacon mushrooms tomatoes
things crispy bacon mushrooms tomatoes
things crispy bacon mushrooms tomatoes Jesus you name it I think on it’s the
Jesus you name it I think on it’s the
Jesus you name it I think on it’s the kind of thing that don’t really get the
kind of thing that don’t really get the
kind of thing that don’t really get the sort of credit they’re jus actually if
sort of credit they’re jus actually if
sort of credit they’re jus actually if they’re cooked beautifully they are
they’re cooked beautifully they are
they’re cooked beautifully they are incredible they’re cheap eggs are one of
incredible they’re cheap eggs are one of
incredible they’re cheap eggs are one of the best forms of protein go free-range
the best forms of protein go free-range
the best forms of protein go free-range organic eggs you’ll be laughing
organic eggs you’ll be laughing
organic eggs you’ll be laughing personally I use three eggs for a main
personally I use three eggs for a main
personally I use three eggs for a main course omelet just crack me not this get
course omelet just crack me not this get
course omelet just crack me not this get your egg crack it on the side open it up
your egg crack it on the side open it up
your egg crack it on the side open it up if for any reason you got shell in there
if for any reason you got shell in there
if for any reason you got shell in there use the half a shell to get the shell
use the half a shell to get the shell
use the half a shell to get the shell out and if you try with your fingers
out and if you try with your fingers
out and if you try with your fingers you’ll be going like this all night and
you’ll be going like this all night and
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
like that some people put milk and cream I don’t at all I’ve got a pan the right
I don’t at all I’ve got a pan the right
I don’t at all I’ve got a pan the right size pan about sort of 7 inches I guess
size pan about sort of 7 inches I guess
size pan about sort of 7 inches I guess that’s on a medium heat whisk up your
that’s on a medium heat whisk up your
that’s on a medium heat whisk up your eggs just a little bit of oil extra
eggs just a little bit of oil extra
eggs just a little bit of oil extra virgin is obviously a nice the way to go
virgin is obviously a nice the way to go
virgin is obviously a nice the way to go knob a batter in there let that start to
knob a batter in there let that start to
knob a batter in there let that start to melt give it a chippy about in the pan
melt give it a chippy about in the pan
melt give it a chippy about in the pan you want to coat the bottom of the pan
you want to coat the bottom of the pan
you want to coat the bottom of the pan like that the great thing about omelets
like that the great thing about omelets
like that the great thing about omelets and eggs is if you get the first one
and eggs is if you get the first one
and eggs is if you get the first one wrong then learn from it try again and
wrong then learn from it try again and
wrong then learn from it try again and just get it perfect if it’s too dark
just get it perfect if it’s too dark
just get it perfect if it’s too dark cook it less if it’s too hard cook it
cook it less if it’s too hard cook it
cook it less if it’s too hard cook it less if it’s too soft cook it more so
less if it’s too soft cook it more so
less if it’s too soft cook it more so it’s going to turn that down a little
it’s going to turn that down a little
it’s going to turn that down a little bit there you want on about a medium
bit there you want on about a medium
bit there you want on about a medium heat don’t rush it otherwise if you cook
heat don’t rush it otherwise if you cook
heat don’t rush it otherwise if you cook eggs too hard and too fast you get this
eggs too hard and too fast you get this
eggs too hard and too fast you get this kind of horrible horrible sort of
kind of horrible horrible sort of
kind of horrible horrible sort of crispness to it which we don’t like now
crispness to it which we don’t like now
crispness to it which we don’t like now for the first 20 seconds you can bring
for the first 20 seconds you can bring
for the first 20 seconds you can bring in the egg from the sides like this and
in the egg from the sides like this and
in the egg from the sides like this and where there’s a gap there don’t worry
where there’s a gap there don’t worry
where there’s a gap there don’t worry just tilt the pan and then you can bring
just tilt the pan and then you can bring
just tilt the pan and then you can bring it in here and then you can tilt the pan
it in here and then you can tilt the pan
it in here and then you can tilt the pan just like this right and then after
just like this right and then after
just like this right and then after about 30 seconds all right you want to
about 30 seconds all right you want to
about 30 seconds all right you want to squiggle the egg around one last time we
squiggle the egg around one last time we
squiggle the egg around one last time we turn the heat down a bit
turn the heat down a bit
turn the heat down a bit and I’ll put a little bit of cheddar
and I’ll put a little bit of cheddar
and I’ll put a little bit of cheddar cheese in now you could use all sorts of
cheese in now you could use all sorts of
cheese in now you could use all sorts of different cheese
different cheese
different cheese I think cheddar cheese is just great you
I think cheddar cheese is just great you
I think cheddar cheese is just great you leave a tiniest amount and this is just
leave a tiniest amount and this is just
leave a tiniest amount and this is just for a basic omelet so just grate the
for a basic omelet so just grate the
for a basic omelet so just grate the cheese over the omelet like this and you
cheese over the omelet like this and you
cheese over the omelet like this and you can see that you still looks a little
can see that you still looks a little
can see that you still looks a little soft around here that’s good news
soft around here that’s good news
soft around here that’s good news because the egg you don’t want it to be
because the egg you don’t want it to be
because the egg you don’t want it to be overcooked and hard you want to be silky
overcooked and hard you want to be silky
overcooked and hard you want to be silky and delicious but yes you don’t want it
and delicious but yes you don’t want it
and delicious but yes you don’t want it raw so just gonna let it just tick over
raw so just gonna let it just tick over
raw so just gonna let it just tick over on a low heat now for about 40 seconds
on a low heat now for about 40 seconds
on a low heat now for about 40 seconds just as this sort of softness of the
just as this sort of softness of the
just as this sort of softness of the eggs just start turning you can just
eggs just start turning you can just
eggs just start turning you can just look at it you can see it you can see
look at it you can see it you can see
look at it you can see it you can see the egg change color then you get your
the egg change color then you get your
the egg change color then you get your slice like this you can just go around
slice like this you can just go around
slice like this you can just go around the edges don’t sort of over touch it
the edges don’t sort of over touch it
the edges don’t sort of over touch it let’s go around the edges and dislodge
let’s go around the edges and dislodge
let’s go around the edges and dislodge it nonstick pans for this really
it nonstick pans for this really
it nonstick pans for this really essential I think unless you’ve got good
essential I think unless you’ve got good
essential I think unless you’ve got good old cast-iron one see if you can move
old cast-iron one see if you can move
old cast-iron one see if you can move the omelette like that can you see how
the omelette like that can you see how
the omelette like that can you see how that omnis moving alright so in theory I
that omnis moving alright so in theory I
that omnis moving alright so in theory I shouldn’t get any grief so why do then
shouldn’t get any grief so why do then
shouldn’t get any grief so why do then is I tilt the Omni away put my spatula
is I tilt the Omni away put my spatula
is I tilt the Omni away put my spatula into one side like this get it
into one side like this get it
into one side like this get it underneath I don’t want to overcook the
underneath I don’t want to overcook the
underneath I don’t want to overcook the omelet and then just flap it like that
omelet and then just flap it like that
omelet and then just flap it like that that’s all we want and that is heavenly
that’s all we want and that is heavenly
that’s all we want and that is heavenly you can see you got a tiny bit of colour
you can see you got a tiny bit of colour
you can see you got a tiny bit of colour there which is enough loads of colour
there which is enough loads of colour
there which is enough loads of colour and it’s gone hard I know what I do is
and it’s gone hard I know what I do is
and it’s gone hard I know what I do is just serve it and in the middle there
just serve it and in the middle there
just serve it and in the middle there you’ll have a beautiful omelet I mean
you’ll have a beautiful omelet I mean
you’ll have a beautiful omelet I mean that you know as a snack with a salad
that you know as a snack with a salad
that you know as a snack with a salad cold meats just on its own tiny bit of
cold meats just on its own tiny bit of
cold meats just on its own tiny bit of ketchup lovely chopped tomatoes you can
ketchup lovely chopped tomatoes you can
ketchup lovely chopped tomatoes you can start making your own omelettes up just
start making your own omelettes up just
start making your own omelettes up just by frying off some mushrooms first then
by frying off some mushrooms first then
by frying off some mushrooms first then doing your omelet like that you could
doing your omelet like that you could
doing your omelet like that you could fry of crispy bacon first and then put
fry of crispy bacon first and then put
fry of crispy bacon first and then put the eggs into it so you can really make
the eggs into it so you can really make
the eggs into it so you can really make so many different things out of an
so many different things out of an
so many different things out of an omelet and I want to show you inside
omelet and I want to show you inside
omelet and I want to show you inside here what you don’t want is just like a
here what you don’t want is just like a
here what you don’t want is just like a lot of cooked egg because it’s boring
lot of cooked egg because it’s boring
lot of cooked egg because it’s boring what you want is that sort of
what you want is that sort of
what you want is that sort of fantastically soft silky sort of inside
fantastically soft silky sort of inside
fantastically soft silky sort of inside can you see in there
when it be soft and silky right it’s not
when it be soft and silky right it’s not raw egg it’s just lovely lovely melted
raw egg it’s just lovely lovely melted
raw egg it’s just lovely lovely melted cheese no I’m not a ten Oliver see if
cheese no I’m not a ten Oliver see if
cheese no I’m not a ten Oliver see if you can get your eggs that good good
you can get your eggs that good good
you can get your eggs that good good luck and if you’re gonna pass it on at
luck and if you’re gonna pass it on at
luck and if you’re gonna pass it on at home or in the workplace this is a great
home or in the workplace this is a great
home or in the workplace this is a great dish to do simple but brilliant good
dish to do simple but brilliant good
dish to do simple but brilliant good luck
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