We are gonna do omelettes. Omelettes are fantastic. They are cheap. They are flexible. You can use all sorts of different things, crispy bacon, mushrooms, tomatoes, cheeses. You name it.
I think omelettes are the kind of things that don't really get the credit they are 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 laughing. Personally I use three eggs for main course omelette. Just crack on this. Get your egg cracked on the side. Open it up. If for any reason you've got shells in there, use the half of the shell to get the shell out. If you try it with your fingers, you will be going like this all night and it won't work.
So a pinch of salt and pepper. Like that. Some people put milk and cream. I don't, at all. I've got pan. The right size pan about sort of seven inches I guess. That's on the medium heat. Whisk up your eggs. Here's a little bit of oil, extra virgins oversea. That's the way it goes. A knob of butter in there. Let it start to melt. Give it a cheesy above in the pan. You wanna coat the bottom of the pan, all that.
The great thing about omelettes and eggs is if you get the first one wrong, learn from it, try again and just get it perfect. If it's too dark, cook it less. If it's too hard, cook it less. If it's too soft, cook it more. So, I'm just gonna turn it down a little bit there. You want it on about medium heat. Don't rush it. Otherwise, if you cook eggs too hard and too fast, you get this kind of horrible, horrible crispiness to it, which we don't like.
Now, for the first twenty seconds, you can bring in the egg from the sides like this. And whether there is a gap there. Don't worry. Just tilt the pan. And then you bring in here. And then you tilt the pan, just like this, right. And then after about thirty seconds, alright, you wanna squiggle the egg around one last time. We turn the heat down a bit. And I'm gonna put a little bit cheddar cheese in. Now, you could use all sorts of different cheese. I think cheddar 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 the eggs are still a little soft around here, that's good news. Because of 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, (I am) just gonna let it just take over on a low heat now for about forty seconds just as the softness of the eggs just on turning. Just look at it. You can see it. You can see the egg change color. Then you get a slice like this. You can just go around the edges. Don't too over-touch it. Just go around the edges. Non-stick pans for this (is) really essential I think. Unless you've got a good old cast iron one. See if you can move the omelette a lot. Can you see that omelette is moving? Alright. So in theory I shouldn't get any grief.
So what is the next? I tear the omelette away, put my spatula into one side like this, get it underneath, but then I don't wanna cook the omelette and I just flip it, like that. That's all we want. And that is heavenly. You could see a tiny bit color over there, which is enough. Loads of color, then it's got hard.
I know what I do is to serve it. And then in the middle of that, you have a beautiful omelette. I mean that, you know, as a snack, with the salad, cold meats... Just on it is some tiny bit of ketchup, lovely, chopped tomatoes. You can start making your own omelettes now. Just for fine of scent, 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 wanna show you inside here. What you don't want is just like a lot of other cooked eggs, because it's boring. What you want is that sort of fantastically soft, silky sort of inside. Can you see in that? Soft and silky. Alright, it's not raw egg. It's just lovely, lovely melted cheese.
See if you can get your eggs that good. Good luck! And if you wanna get pass on at home or in the work place. This is a great dish to do. Simple but brilliant. Good luck!