Welcome friends! Today we are doing the tasty fluffy omelette, last I checked it
was about eleven million views. If you if you put in omelette it's the one that
comes up at the top we're pretty close to the top I think there's a Japanese
omelette that comes higher. Anyway so this tasty fluffy omelette got some
pretty bad reviews on the tasty channel in the comments section. And the first
thing that we need to do is I'm gonna whip together the whites and then I'm
gonna whip up the yolks and then we'll talk a little bit more about the recipe.
Now you definitely want to whip the egg whites by hand with a really good
balloon whisk, you don't want to use an electric mixer for this for the same
reason that you don't want to use cream of tartar. I know a lot of people are
gonna say oh you should put cream of tartar in. No you shouldn't. Not in this recipe.
Because you don't want to over whip the whites, if you over whip them they get to
a state where they start to get dry and then a liquid seeps out at the bottom
and you don't want that to happen. You want this to be nice and silky smooth.
And I think we've reached that point. Next you whip up the yolks and it's
perfectly fine to go from white to yolks. But never go from yolks to whites. That
is an absolute No. So that's the yolks pretty much done. You get them to a nice...
They turn a pale yellow and they're glossy and they're really nice. Now in go the
yolks into the whites. Tasty video shows them carefully folding the yolks into
the whites with this whole idea that you don't want to deflate the the beaten egg
whites by folding in the yolks too aggressively.
Here's the deal this recipe is essentially the recipe from la mere poulard
in Normandy. It's a restaurant at Mont St Michel in Normandy they also
have outlets in Manila in Tokyo I believe at this point. So this
this restaurant in France has been making this since the 1880s and it is a
fairly common French omelette recipe, and you want to whip them together so after
you whip the egg whites together you can absolutely whip in the yolks
without deflating it. And what you'll get is this really nice silky smooth, look at
that it drips off so nicely, and that's one of the reasons why you don't want to
beat the whites to stiff peaks, because if they're too dry you're
not going to incorporate the yolks. So kudos to tasty for you know trying to
tell people to do something the correct way because in most instances you really
would want to just fold it in, but in this instance you you want to whip it in.
If you if you look online I'll put a link down below at the restaurant in
Normandy they've got copper bowls which
absolutely if you're one of the 20 people in North America that has a
copper bowl that's how you should be whipping your eggs. There's a, there's
a chemical reaction between the copper and the egg white? So these guys at
the restaurant in Normandy you see them and they're just sort of doing this
rhythmically and that is whipping it all together.
So this is beautiful silky smooth tiny little air bubbles and it's the colour of
I don't know clotted cream absolutely wonderful looking got a I've got a
nonstick frying pan here on the go on low heat low medium low you don't want
it to cook too quickly because this is going to be very thick you want it to
slowly cook its way through otherwise the bottom will burn before at the top
or the middle is cooked in and no butter that's important we put the butter in
probably halfway so I'll get rid of the whisk and I've got a clean spatula here
and in it goes so just a tiny little bit of a sizzle I'm gonna help it smooth out
a little bit it doesn't it doesn't level very well because the bubbles are just
so beautiful sticks together as a foam so once you're a couple of minutes into
cooking it's time to season it a little sprinkle of salt and some fresh ground
pepper you also just want to lift the edge up off the bottom and this is when
you slip in a little bit of butter and so the butter will melt underneath the
omelet
I think we're ready to go look at that
jiggly jiggly now for those of you out there worried that the egg isn't cooked
it's a hundred and seventy-five degrees inside which is cooked definitely cooked
it just seems foamy because of the method now just like the scrambled eggs
we did last week that creamy texture people associate it with raw eggs in
this case it's all of that air that we whipped in changed the protein structure
which allows most of this egg to stay in a very easy foam like structure let's
give it a taste
quite nice the texture is amazing the texture is amazing the flavour is
definitely lacking it's very bland
extremely bland I would put next time into the omelet after you've got it in
the pan I would put in sprinkle on some ham or some I've got some smoked salmon
here let's try a little bit of smoked salmon with a little bit of the omelet
yeah so just that little bit extra really makes this omelette come alive
now if you go to the restaurant in Normandy that's 49 euros 49 Heroes for
an omelette that's a lot of money for an omelette
I like the omelette I like the idea of this omelette but I would add a whole
lot more flavour to it just to push it over the top the way that it's made
straight up on the tasty Channel yeah pretty bland so give it a try check out
the texture and put your own additives on it like smoked salmon like some
grated cheese throw some onions inside kind of make it your own and then and
then it would be something absolutely wonderful thanks for stopping by see you
again soon
you