okay so the folded omelette, this is kind of a classic so it's the omelette where we fold it
over like that or the two sides into the middle you can choose whichever one
you wanna do we don't wanna overcook the egg again we want it to be silky and golden yellow and
delicate and gorgeous and oozy in the middle I'm going to flavour this with gorgeous mushrooms
look at these so we've got a mixture of farm and oyster and field mushrooms and noki mushrooms there
the anokis are really cool you can get them in a lot of the supermarkets now just crush, squash, slice
or tear up the mushrooms kind make it odds and ends and different shapes and sizes that's
all cool, so some slices to squash and that is absolutely lovely so there's
your mushrooms we're going to just get a little bit of olive oil in a pan as it
gets hot we're gonna go in with the mushrooms let it fry it will start frying and then
start releasing moisture, we'll keep tossing and then that will moisture cook away
and we'll get back to frying again I just want to get one clove of garlic
just take the skin off and we'll just finely slice that, what's really nice with the mushrooms
is thyme or parsley or both really really nice so I'm gonna put in, notice that I put the
garlic in after the mushrooms if I'd put the garlic in with the oil in a hot pan it's just gonna
overcook and go slightly bitter so the mushrooms are kind of taking the sting out of the heat of the pan
lovely little pinch of salt and pepper and if you had any dried chilli that's really nice as well
now have a little look at this you can see the moisture's just kind of come out of the mushrooms now we're gonna
carry on frying it. A nice way to make it really rich and gorgeous is to put just a little knob of butter. So in we go
And something that I love with it is just a tiny squeeze, a tiny squeeze of lemon literally four drops
so see where that butter is, I'm just gonna squeeze four five drops little drops of lemon
it'll make all the difference
let it just bubble up, right what we'll do is just take those off and we just put them onto a
plate now by the way that technique of cooking these mushrooms is fantastic for risotto
for putting on steak for making a sauce with a splash of white wine and cream so that little
technique's a very very good one so in this pan now what I want to do is just get a
little bit of kitchen paper I'm gonna wipe it out I want to turn it right down to medium low heat
gonna hit up three eggs so I'm gonna have three eggs for this
I'm gonna have a little pinch of salt and I'll give it a nice little beat with a fork so notice I've taken that pan off the heat
just a little drizzle of oil
and in we go with the eggs just, say, use a spoon to lightly move this around see guys
I don't wanna have to overcook the base of the omelette
just move it around delicately and then where you make a hole feel free to
let it kind of fall in, so look, as you move little gaps and you fill it with the egg there's a point
where you can start moving it and not so much fills it at that point is when we
go in with some gorgeous cheese, cheddars, Red Leicesters or anything equivalent that you feel contain
absolutely gorgeous I can have a pinch of pepper in here and then we're gonna go in
with our lovely mushrooms I'm going to just put it to one side like a half moon so I want to take it off the heat now
see the thing is guys eggs cook at such a low temperature that if it's cooked in the pan it's
gonna be overcooked on the plate so you kind of need to sort of just scale back your aim,
if you know what I mean, on cooking and just slightly under-cook it and then by the time you get it on the plate
it will be perfect so hopefully if I'm lucky it'll work so I'm just gonna pour it out onto a plate and
then as it gets over the lip we just fold in half like that so there you go guys the
humble and very simple half folded omelette it is a real classic very simple the key for
me is not over cooking the egg you don't want color so let's get a knife and fork and cut in to that
so there you go what we're looking for we want it to be oozy in the middle we want the mushrooms to be
beautifully cooked and we don't want the omellete overcooked
it is delicious, oozy and moist on the inside very very important mushrooms cooked beautifully
you know so delicate and soft here. Lots of love if you like this please like it if you haven't subscribed please do
click there, nice, thank you. Bye!