Jamie Oliver on making the perfect omelette – Jamie’s Ministry of Food
Hi guys, welcome to the ministry of food
We gonna do omelettes.
Omelettes are fantastic! They’re cheap, they’re flexible
you can use all sorts of different things:
crispy bacon, mushrooms,
tomatoes, cheeses, you name it!
I think omelettes are the kind of thing
that don’t really get
the sort of credit that’s due actually
if they are cooked beautifully
they are incredible
They are cheap!
Eggs are one of the best forms of protein
Go free range organic eggs!
You’ll be laughin’
Personally I use three eggs for a main course omelette
Just crack them in like this
Get your egg, crack it on the side, open it up…
if for any reason you got shell in there
use the half of the 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, pinch of salt…
Some people put milk and cream…
I don’t!… At all!…
I got a pan, the right sized pan…
about, sort of, 7 inches, I guess…
That’s on a medium heat
whisk up your eggs…
Just a little bit of oil…
extra virgin’s obviously is a nicer way to go
a knob of butter in there…
let that start to melt…
give it a cheevy about in the pan
you wanna coat the bottom
of the pan like that
The great thing about omelettes and eggs
is that if you get the first one wrong,
then learn from it,
try again and just get it perfect!
If is too dark, cook it less
If is too hard, cook it less
If is too soft, cook it more
So… we’re gonna turn that down
a little bit there
You want it about 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 crispiness to it
which we don’t like…
Now, for the first 20 seconds…
you can bring in… the eggs… from the sides,
and where is 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, all right?
and then, after about 30 seconds,
you’ll wanna squiggle the egg around one last time
and turn the heat down a bit
and I’m putting a little bit of cheddar cheese in
now you could use all sorts of different cheese…
but I think cheddar cheese is just great
you need the tiniest amount
and this is just for a basic omelette
so I just grate the cheese
over the omelette like this…
You can see that the eggs still look a little soft
That’s good news…
Coz the egg…you don’t want it to be overcooked and hard,
You want it to be silky and delicious
You don’t want it raw!
So…just gonna let it just take 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 changed color
Then you get your slice like this…
you can just go around the edges…
don’t sort of over touch it…
just go around the edges…
and just lodge it…
non-stick pans for this, really essential,
unless you got a good old cast-iron one
See if you can move the omelette like that….
Can you see how the omelette’s moving? all right.
So in theory I shouldn’t get any grief
So what I do then, is:
I tilt the omelette away
put my spatula.. into one side like this…
get it underneath…
I don’t want to overcook the omelette
and then just flap it, like that,
that’s all we want
And that is heavenly
you can see a tiny bit of colour there…
loads of colour and it’s gone hard…
Then all 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, a tiny bit of ketchup, lovely, chopped tomatoes,
you can start making your own omelettes up
just by frying, let’s say, mushrooms first, then…
doing your omelette like that…
you could fry crispy bacon first
and then put the eggs into it…
so you can really make
so many different things out of an omelette
And I want to show you inside, here
what you don’t want is like an overcooked egg,
cos’ it’s boring
what you want is… that sort of…
sort of inside…
Can you see it in there?
You want it to be soft and silky…
Alright? It’s not a raw egg.
Is just lovely… lovely melted cheese.
9 out of 10 Oliver
See if you can get your eggs that good
And if you’re gonna pass that on home or at the work place
this is a great dish to do
Simple, but brilliant!