hello this is chef john from foodwishes.com with the scrambled egg
omelettes that's right say goodbye to the days
when you had to decide whether you wanted to make scrambled eggs or make an
omelet since with this exciting breakthrough in
the latest breakfast technology you're now able to have both at the same
time and by the way if you're one of the viewers that had a little bit of trouble
mastering the french omelette technique we posted
this is going to give you basically the same results with an easier simpler
method so with that let's go ahead and get started with three large eggs we've
cracked into a bowl and while this technique will work with
two eggs i do recommend three because i think the texture does come
out a little bit better and then to these eggs i'm gonna add a little pinch
of salt but not too much because i'm going to
put some cheddar cheese in these i'm also going to do a few shakes of
cayenne and then for a little bit of a french twist
i'm going to do some finely and freshly chopped herbs parsley marjoram in time
to be exact and then last but not least a couple
generous tablespoons of grated sharp white cheddar cheese and then
we'll go ahead and work these over with a fork until just combined
and as long as you don't use too much feel free to add whatever ingredients
you want whether it's a different cheese or some
diced ham or vegetables pretty much anything goes
i mean you are after all the pen gillette of your scrambled egg omelette
and the real magic trick here is the method not necessarily the ingredients
all right as long as you got the eggs this is going to work no matter what you
put in and then what we'll do once we have all
that mixed together is go ahead and grab a spatula
and we will head to the stove where we will transfer these into a small
non-stick pan set over medium heat into which i drizzle a little bit of
olive oil although if you want you can use butter
but i figured since i was going to have the butter fat from the cheese in this
already then i would go with olive oil this time
or maybe i was out of butter okay there's no way you'll ever really
know but anyway once those have been transferred in
we will simply start cooking those over medium just like we're making scrambled
eggs pretty much keeping things moving
constantly and whenever we see a little bit of egg splash up on the side
we definitely want to make sure we mix that back into the middle so we don't
have parts getting overcooked and then what we'll do when it just
starts to come together like this is reduce our heat from medium down to
low and then continue to stir and scramble
again making sure we're scraping that egg off the sides
and what we'll do is cook these on low until our scrambled eggs are almost but
not quite done all right they still should be fairly
wet at this stage but what we'll do when they look just
about like this is turn off our heat and we will begin to form our and to do
that we're going to basically push everything down to the bottom
while at the same time tilting our pan and the reason we're doing this
is we're basically going to use that curve in the side of the pan to create
our perfect omelette shape and what we'll do once we have
everything down there is just continue to go around with the edge of our
spatula sort of tucking and shaping those edges
nicely and even though the heat's off that pan
is still going to be pretty hot and we're still going to have a good
amount of residual heat in our eggs so our scrambled egg omelets basically
going to finish cooking while we're doing this shaping stage
and then as far as the dismount goes once we have that beautifully formed
and our eggs are still pretty soft but they're holding their shape we'll go
ahead and turn our heat back onto medium for just like 15 seconds
to sort of form a skin on the surface of our eggs which is really going to give
it that classic omelette look and i should mention this was a little
bit challenging because i have the tripod and camera right in front of me
so i'm actually doing a reach around trying not to bump the camera as i work
and that's it after about 15 seconds or so we will turn off the heat and go
ahead and plate that up which i did next to some whole grain
toast that i spread would mix berry jam and all we need to do is carefully flop
that over and voila what appears to be a perfectly made
omelet except i realized the curved side was facing the wrong way
so i quickly pulled off the toast and performed the old scrambled egg omelet
slide since having that go in the wrong
direction would really bother me oh yeah that is much better and i put my
toes back on and finished up a little more fresh herb
and i could not have been happier with how this looked but forget about the
appearance which while gorgeous is not the main
point of this technique all right the reason we're really doing
this is because it produces an incredibly moist and tender omelet
and to achieve that all we basically did was just make a really nice batch of
scrambled eggs and then wrap it in this omelette shell
and give or take a few tablespoons of butter
the texture here is extremely similar to your classic french omelet
and while i really don't consider that technique overly difficult this is
definitely easier and i say there's fewer things that can
go wrong and right here you're going to get a great look at all those gorgeous
layers of egg and sure the cheese helps but even done
with just eggs you should be seeing a very similar
outcome oh by the way i didn't serve this with
toast and jam just because i thought it would look pretty
or because maybe i was out of butter but rather because it was an absolutely
perfect pairing with that white cheddar and fresh herbs in the eggs
just a match made in breakfast heaven but anyway that's it
what we're calling our scrambled egg omelets and you know what would have
been great with this that's right some hash brown home fries
with maybe a side of bacon sausage but anyway whether you just can't decide
whether to make scrambled eggs or an omelette
or you've always wanted to make one of those fancy french omelets but it just
seemed a little too fussy either way i really do hope you give
this a try soon so please follow the links below for the
ingredient amounts a printable written recipe and much more
info as usual and as always enjoy
you