How to Make a Folded Omelette | Jamie Oliver

okay so the folded omelet this is kind

okay so the folded omelet this is kind of a classic so it’s the omelet where we

of a classic so it’s the omelet where we

of a classic so it’s the omelet where we fold it over like that or the two sides

fold it over like that or the two sides

fold it over like that or the two sides into the middle you can choose whichever

into the middle you can choose whichever

into the middle you can choose whichever one you want to do we don’t want to

one you want to do we don’t want to

one you want to do we don’t want to overcook the egg again we want me silky

overcook the egg again we want me silky

overcook the egg again we want me silky and golden yellow and delicate and

and golden yellow and delicate and

and golden yellow and delicate and gorgeous and oozy in the middle I’m

gorgeous and oozy in the middle I’m

gorgeous and oozy in the middle I’m gonna flavor this with gorgeous

gonna flavor this with gorgeous

gonna flavor this with gorgeous mushrooms look at these so we’ve got a

mushrooms look at these so we’ve got a

mushrooms look at these so we’ve got a mixture of farmed and oyster and filled

mixture of farmed and oyster and filled

mixture of farmed and oyster and filled mushrooms and nokey mushrooms they’re

mushrooms and nokey mushrooms they’re

mushrooms and nokey mushrooms they’re the enou keys are really cool you can

the enou keys are really cool you can

the enou keys are really cool you can get them in a lot of the supermarkets

get them in a lot of the supermarkets

get them in a lot of the supermarkets now just crush squash slice or tear up

now just crush squash slice or tear up

now just crush squash slice or tear up the mushrooms kind of make it odds and

the mushrooms kind of make it odds and

the mushrooms kind of make it odds and ends and different shapes and sizes

ends and different shapes and sizes

ends and different shapes and sizes that’s all cool

that’s all cool

that’s all cool so some slices to squash and that is

so some slices to squash and that is

so some slices to squash and that is absolutely lovely

absolutely lovely

absolutely lovely so there’s your mushrooms we’re gonna

so there’s your mushrooms we’re gonna

so there’s your mushrooms we’re gonna just get a little bit of olive oil in a

just get a little bit of olive oil in a

just get a little bit of olive oil in a pan as it gets hot we’re gonna go in

pan as it gets hot we’re gonna go in

pan as it gets hot we’re gonna go in with the mushrooms let it fry it will

with the mushrooms let it fry it will

with the mushrooms let it fry it will start frying and then it’ll start

start frying and then it’ll start

start frying and then it’ll start releasing moisture will keep tossing and

releasing moisture will keep tossing and

releasing moisture will keep tossing and then that moisture will cook away and

then that moisture will cook away and

then that moisture will cook away and we’ll get back to frying again I just

we’ll get back to frying again I just

we’ll get back to frying again I just want to get one clove of garlic let’s

want to get one clove of garlic let’s

want to get one clove of garlic let’s just take the skin off and we’re just

just take the skin off and we’re just

just take the skin off and we’re just finely sliced that what’s really nice

finely sliced that what’s really nice

finely sliced that what’s really nice with mushrooms it’s time or parsley or

with mushrooms it’s time or parsley or

with mushrooms it’s time or parsley or both really really nice so I want to put

both really really nice so I want to put

both really really nice so I want to put that in noticed I put the garlic in

that in noticed I put the garlic in

that in noticed I put the garlic in after the mushrooms if I put the garlic

after the mushrooms if I put the garlic

after the mushrooms if I put the garlic in with the oil in a hot pan it’s just

in with the oil in a hot pan it’s just

in with the oil in a hot pan it’s just gonna overcook and go slightly bitter so

gonna overcook and go slightly bitter so

gonna overcook and go slightly bitter so the mushrooms have kind of taken the

the mushrooms have kind of taken the

the mushrooms have kind of taken the sting out of the heat of the pan a

sting out of the heat of the pan a

sting out of the heat of the pan a lovely little pinch of salt and pepper

lovely little pinch of salt and pepper

lovely little pinch of salt and pepper and if you had any dried chilli that’s

and if you had any dried chilli that’s

and if you had any dried chilli that’s really nice as well have a little look

really nice as well have a little look

really nice as well have a little look at this you can see the moistures just

at this you can see the moistures just

at this you can see the moistures just kind of come out of the mushrooms now

kind of come out of the mushrooms now

kind of come out of the mushrooms now we’re gonna carry on frying it a nice

we’re gonna carry on frying it a nice

we’re gonna carry on frying it a nice way to make it really rich and gorgeous

way to make it really rich and gorgeous

way to make it really rich and gorgeous it’s to put just a little knob of butter

it’s to put just a little knob of butter

it’s to put just a little knob of butter so here we go and something that I love

so here we go and something that I love

so here we go and something that I love with it it’s just a tiny squeeze tiny

with it it’s just a tiny squeeze tiny

with it it’s just a tiny squeeze tiny squeeze of lemon for literally four

squeeze of lemon for literally four

squeeze of lemon for literally four drops to see where that bar is I’m just

drops to see where that bar is I’m just

drops to see where that bar is I’m just gonna squeeze for five little jobs of

gonna squeeze for five little jobs of

gonna squeeze for five little jobs of lemon it will make all the difference so

lemon it will make all the difference so

lemon it will make all the difference so let it just bubble up right what we’re

let it just bubble up right what we’re

let it just bubble up right what we’re doing it’ll take those off and we’ll

doing it’ll take those off and we’ll

doing it’ll take those off and we’ll just put them onto a plate now by the

just put them onto a plate now by the

just put them onto a plate now by the way that technique of cooking these

way that technique of cooking these

way that technique of cooking these is fantastic the risotto for putting

is fantastic the risotto for putting

is fantastic the risotto for putting with steak making a sauce of a splash of

with steak making a sauce of a splash of

with steak making a sauce of a splash of white wine and creams and that little

white wine and creams and that little

white wine and creams and that little techniques are very very good one so in

techniques are very very good one so in

techniques are very very good one so in this pan now what I want to do is just

this pan now what I want to do is just

this pan now what I want to do is just get a little bit of kitchen paper I’m

get a little bit of kitchen paper I’m

get a little bit of kitchen paper I’m gonna wipe it out I want to turn it

gonna wipe it out I want to turn it

gonna wipe it out I want to turn it right down to a sort of medium low heat

right down to a sort of medium low heat

right down to a sort of medium low heat we’re gonna hit up three years so I’m

we’re gonna hit up three years so I’m

we’re gonna hit up three years so I’m gonna have three eggs for this I don’t

gonna have three eggs for this I don’t

gonna have three eggs for this I don’t have a little pinch of salt and I’ll

have a little pinch of salt and I’ll

have a little pinch of salt and I’ll give it a nice little beat with a pork

give it a nice little beat with a pork

give it a nice little beat with a pork so notice I’ve taken that pan off the

so notice I’ve taken that pan off the

so notice I’ve taken that pan off the heat just a little drizzle of oil and in

heat just a little drizzle of oil and in

heat just a little drizzle of oil and in we go with the eggs just say use a spoon

we go with the eggs just say use a spoon

we go with the eggs just say use a spoon to just lightly move this around see you

to just lightly move this around see you

to just lightly move this around see you guys I don’t want to have to overcook

guys I don’t want to have to overcook

guys I don’t want to have to overcook the base of the omelet just move around

the base of the omelet just move around

the base of the omelet just move around delicately and then where you make a

delicately and then where you make a

delicately and then where you make a hole feel free to let it kind of fall in

hole feel free to let it kind of fall in

hole feel free to let it kind of fall in to look as as you move little gaps and

to look as as you move little gaps and

to look as as you move little gaps and you fill it with the egg there’s a point

you fill it with the egg there’s a point

you fill it with the egg there’s a point where you kind of start moving it and

where you kind of start moving it and

where you kind of start moving it and not so much fills it at that point is

not so much fills it at that point is

not so much fills it at that point is when we go in with some gorgeous cheese

when we go in with some gorgeous cheese

when we go in with some gorgeous cheese fontina ‘s Cheddar’s red Leicester’s or

fontina ‘s Cheddar’s red Leicester’s or

fontina ‘s Cheddar’s red Leicester’s or anything equivalent that you feel

anything equivalent that you feel

anything equivalent that you feel contain absolutely gorgeous I can have a

contain absolutely gorgeous I can have a

contain absolutely gorgeous I can have a pinch of pepper in here and then we’re

pinch of pepper in here and then we’re

pinch of pepper in here and then we’re gonna go in with your lovely mushrooms

gonna go in with your lovely mushrooms

gonna go in with your lovely mushrooms now I’m gonna just put it to one side

now I’m gonna just put it to one side

now I’m gonna just put it to one side like a Halfmoon so I’m gonna take it off

like a Halfmoon so I’m gonna take it off

like a Halfmoon so I’m gonna take it off the heat now see the thing is guys eggs

the heat now see the thing is guys eggs

the heat now see the thing is guys eggs cook at such a low temperature that if

cook at such a low temperature that if

cook at such a low temperature that if it’s cooked in the pan it’s gonna be

it’s cooked in the pan it’s gonna be

it’s cooked in the pan it’s gonna be overcooked from the plate so you kind of

overcooked from the plate so you kind of

overcooked from the plate so you kind of needs to sort of just scale back your

needs to sort of just scale back your

needs to sort of just scale back your aim if you know I mean I’m cooking and

aim if you know I mean I’m cooking and

aim if you know I mean I’m cooking and just slightly under cook it and then by

just slightly under cook it and then by

just slightly under cook it and then by the time you get it on the plate it’ll

the time you get it on the plate it’ll

the time you get it on the plate it’ll be perfect

be perfect

be perfect so hopefully if I’m lucky it’ll work so

so hopefully if I’m lucky it’ll work so

so hopefully if I’m lucky it’ll work so I’m gonna just pour it out onto a plate

I’m gonna just pour it out onto a plate

I’m gonna just pour it out onto a plate and then as it gets over the lip we just

and then as it gets over the lip we just

and then as it gets over the lip we just fold it in half like that so there you

fold it in half like that so there you

fold it in half like that so there you go guys the humble and very simple half

go guys the humble and very simple half

go guys the humble and very simple half folded on there it’s a real classic very

folded on there it’s a real classic very

folded on there it’s a real classic very simple but the key for me is not

simple but the key for me is not

simple but the key for me is not overcooking the egg you don’t want

overcooking the egg you don’t want

overcooking the egg you don’t want so let’s get a knife and fork and cut

so let’s get a knife and fork and cut

so let’s get a knife and fork and cut into them so there you go what we’re

into them so there you go what we’re

into them so there you go what we’re looking for we want it to be easy in the

looking for we want it to be easy in the

looking for we want it to be easy in the middle morning mushrooms to be

middle morning mushrooms to be

middle morning mushrooms to be beautifully cooked and we don’t want the

beautifully cooked and we don’t want the

beautifully cooked and we don’t want the omelet overcooked it is delicious

omelet overcooked it is delicious

omelet overcooked it is delicious Susy and moist on the inside

Susy and moist on the inside

Susy and moist on the inside very very important the mushrooms cooked

very very important the mushrooms cooked

very very important the mushrooms cooked beautifully and you know so delicate and

beautifully and you know so delicate and

beautifully and you know so delicate and soft here lots of love if you like this

soft here lots of love if you like this

soft here lots of love if you like this please like it if you haven’t subscribed

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