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The perfect omelette

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We're 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 don't really get so credit they do, 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 belove them. Personally, I use three eggs for a main course omelette, just cracking them on this. Get your egg, crack it on the side, open it up... If for any reason you've got shelling 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, a pinch of salt and pepper. All right, that... Some people put milk and cream. I don't, at all. I've got a pan. The right size pan about seven inches, I guess. That's on a medium heat. Whisk up your eggs. Needs a little bit of oil, extra virgin, obviously a nicer way to go A knob of butter in there... Then, it starts to melt. Give it a chip about in the pan... You're gonna cloak 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 it again and just get it perfect. If it's too dark, cook it less. If it's too hot, cook it less. If it's too soft, cook it more. So, let's gonna turn it down a little bit there... put it always in a medium heat, don't rush it. Otherwise, if you cook eggs too hard and too fast you get this kind of horrible... horrible crispy next 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 when there's a gap there... don't worry! Just tilt the pan and then you bring it in here... and then you tilt the pan. Just like this, right? And then after about 30 seconds you're gonna squiggle it around one last time... We turn the heat down a bit and I'll put a little bit of cheddar cheese in. Now, you can use all sorts of cheese I think the cheedar cheese is just great. You need the tiniest amount. And this is just for a basic omelette, so just grate the cheese over the omelette, like this... And you can see there' still a peel of ¿¿¿¿???? round here That's good news, because the egg... you don't want it to be overcooked and hard. You want it to be silky and delicious, but, yes, you don't want it raw. So, just gonna let it take over on a low heat now for about 40 seconds, just as this softness of the eggs just stop turning. Just look at it! You can see it! You can see the eggs changed colour. Then, you get a slice like this and just go around the edges. Don't so overtouch it, but you go around the edges and dislodge it. Non-stick pans for this are really essential, I think. if you cook it worths buying one See if you can move the omelette like that. Can you see how the omelette is moving? Right? So, in theory, you shouldn't get any grieve. So, what I did... I took the omelette away, put my spatula into one side, like this... get it underneath... I don't wanna overcook the omelette, just flap it, like that. And so we want. And that is heavenly. You can see a tiny bit of colour there, which is enough. loads of the colour and it's gone hard Now all I do is just serve it, and in the middle there you have a beautiful omelette. I mean, that, you know... as a snack with a salad, cold meats... just on the side with a tiny bit of ketchup... lovely. Chopped tomatoes, you can start making your own omelettes just by frying some mushrooms first, then doing your own 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 with an omelette. And I wanna show you inside the egg. What you don't want is like a little cooked egg, cause it's boring. What you want is that sort of fantastically soft silky inside. Can you see it in there? Just soft and silky... it's not raw there - it's just lovely melted cheese. Now, I ain't turn it over. See if you can get your eggs that good. Good luck! And if you get a party at home or in the work place, this is a great dish to do. Simple but brilliant. Good luck!

Video Details

Duration: 4 minutes and 46 seconds
Country: United Kingdom
Language: English
Views: 206
Posted by: traduem on Mar 21, 2012

Chef Jamie Oliver cooking the perfect omelette

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