- We are sorted.
A group of mates from London,
exploring the newest and best in the world of food,
whilst trying to have a few laughs along the way.
(laughing)
We've got chefs, we've got normals.
(beep)
And a whole world of stuff for you to explore
but everything we do starts with you.
- Hello, welcome to our fridge, this is Mike
and I'm Ben.
- Let's just bring in the Cool Music Montage.
- These are three different omelettes.
Each one takes a different amount of time to make.
Each one has different stuff, in it.
But which one is best?
- Well, fear not, we're going to show you
how to make each and every one of them.
- And to get started, I'm gonna show you
how to make an omelette in five minutes.
This is ultimate to me because, well two reasons.
One, it takes less than five minutes
and it's the easiest thing in the world.
A chef-y version is going to take a lot longer,
and be a lot more effort,
and I don't think it's going to be that worth it.
I'm intrigued to see that they think.
- I've got eggs, cheese, butter,
chives, and this beauty.
- The key in getting this bang on
is preparation.
Make sure everything in front of you
cause once you start, you can't stop.
First thing I'm doing are the "ch's."
Cheese, chives, into the chopper.
And I'm cracking some eggs, salt and pepper
into a beaker.
Then I'm blitzing up on my "ch's"
into a nice green-y, cheesy crumb.
And then using the same machine,
adding my whisk attachment and whisking up me eggs.
Now with that prepped,
now it's time to get cooking.
I've got a hot pan and some butter in there
that's just bubbled.
And now in with the eggs.
The key here,
is to keep dragging across the egg
and kind of ruining your omelette over and over
and over again.
So the top of the egg moves under the base
and then cooks again.
You still want the egg slightly loose on top.
So it's nice and gooey in the middle.
And then in with your filling.
We're only using half of this
because it serves two.
Then fold it in over a third.
And the final third, you wanna flip it over one more time.
This way it's slightly undercooked in the middle
so it's nice and gooey and cheesy
and top it off-
that was silly wasn't it?
Two pieces of chive on top.
I don't know why I did that.
Eh come on.
- Don't get me wrong, that's what I love in an omelette,
simplicity.
- Think it was just under two minutes.
- Wouldn't you love a bit more
of everything in your omelette though?
Barry's simple omelette sounds perfect for a
well a simple person like Barry.
It's great if you're cooking for one person.
It's great if you don't like a lot going on in your omelette.
But I'm an everything kind of guy
and I like to cook for a lot of people.
So this is my everything omelette.
I'm using all the eggs, butter, cheese,
spinach, peppers, onions, tomatoes,
chives, and some ham.
I'm going to be chopping it up,
in this.
First things first, we're going to prep everything
before we start cooking.
And that basically means, chopping things up
and chucking them in the chopper to make them
as small as possible.
Roughly chopped onions, do the same with pepper,
then ham, spinach,
cheese and chives.
Just dice your tomatoes
because they'll be too wet otherwise.
It'll go down, it's spinach.
Then 10 eggs, cracked, whisked up.
Season to taste.
Blincing up and everything beforehand
makes it incredibly quick and easy to prep
but also it's so small that it makes it
incredibly quick and easy to cook as well.
Here comes the really smart bit,
now with everything prepped,
people can decide exactly what they want in their omelette.
Obviously, everything.
Start with the things that take longest to cook.
Onion, then pepper, bit of spinach,
and then you're good with your ham and tomatoes.
Now it's egg time and I need to work quick here.
We're gonna pour in just enough eggs to cover
the bottom of the pan.
That's about a quarter of what we whisked up.
And then what I'm doing is bringing the eggs
into the middle of the pan
and letting the runny egg fill the gap so it all cooks.
Once it stops doing that and the top is almost cooked
we're gonna crumble our cheese and chive mix
right down the middle
and then fold in one third of the omelet
with my spatula.
Flip it onto a plate
and there is everything you need to know
to make an everything omelette
from the Everyman.
Wait it hasn't got everything on it.
Oo ho ho ho.
- It already looks like something more going on but
commit to this.
So the chef-y one, it is got no more ingredients in it,
just four.
But it does take a little bit more time.
A Spanish omelette... tortilla.
And no moaning in the comments,
this is still omelette-esque, eggs cooked in pan.
The four ingredients are, spuds, onion, olive oil and eggs.
And we're going to use this.
First up I'm peeling my potatoes
and then I'm going to push it through
the thick slicing disk of a food processor
cause you want every slice to be the same thickness
so it cooks in the same amount of time.
Still impresses me every time.
Now in a large frying pan,
we're going to add a fairly good glug of olive oil
and start to cook the potatoes in it.
They won't all be submerged in the oil,
don't worry because we can always add a lid
and they'll need five or six minutes head start.
Give the food processor a quick wipe out,
and then slice the onion.
Swap out the thick slicing disc for the thin one.
Once your potatoes have had maybe
six or eight minutes head start,
turn them once in that time,
then add in your onions for another six or eight minutes.
Once the onions soften, same food processor,
different attachment, go in with eight eggs
and just whisk them up.
Season well, salt and pepper.
Pour your eggs into a big bowl
and then once the potato and onion are cooked,
they go into the same bowl with all the olive oil.
Let the mixture rest for 10 minutes or so
then back into the pan with a little extra oil.
Having potentially offended the Spanish
by calling this an omelette,
I'm now going to potentially offend them again
with this part of the process.
You want it at a time when it's coming away
from the side of the pan.
Slide it out onto a plate.
But the pan upside down on top, flip the entire thing,
tidy anywhere where it might have got messy.
Then put it back on the hot for another five minutes,
that way up before sliding onto a plate
and leave it to cool slightly before serving.
Oh la.
(laughing)
- I see what you did there.
- Oh lay yes.
- Now, let's dig in, let's dig in.
- But come on, to be fair,
shouldn't you have served up one portion of yours?
Cause inga-
- That's not fair.
- Well taste a sliver. - Right.
- We'll taste a sliver.
- One for Jamie, a little bit.
- I love an omelette, it's a little bit
a little bit baveuse in the middle.
- I surprise myself at how-
- You're speaking French, you're speaking Spanish, what's-
(laughing)
- Cheers.
Barry Taylor, for a simple omelette that took no time at all,
that is great. - Yeah, innit?
I can't get my head around how simple that was.
- Let's add something more to it shall we?
Cheers.
- Mm, see cause everything is chopped up so fine,
you don't just have everything in it,
but you have a bit of everything in every mouth full.
- Yeah. - So good.
- Oh, don't give me a sliver
give me a wedge mate.
- Get a load of that.
- Oh yeah. - Yes.
- Cheers.
- Cheers. - Honestly.
How long we been doing this for?
(laughing)
- Every slice of potato in tact.
But it's cooked so perfectly
that your knife just glides through it.
- That's a different level.
- I'm gonna put it out there,
my one, as good cold as it is warm.
I think, I put this in the same realm
as a classic bloomer loaf.
How can such simple ingredients taste so good.
- Care and attention into each ingredient
and they're all there for a reason.
- They all serve very different purpose.
I mean I, I would go for one end over the other.
Yours is lovely.
For me it's a step too far.
- But, if you were going to cook an omelette,
with the family, and you know
you're making breakfast one morning,
and you're like right, there's people staying around
I'm going to make omelettes for everyone.
You would get, a Mise en place,
you would get all of your different bits and pieces together
and then you would pretend you're in a hotel
and go like right, I'm at the omelette station.
What do you guys want?
- I would go what guys.
- That's the only difference between mine and yours.
- Do you want an omelette with everything in it
or do you want an omelette that's just as good
add a coffee?
- Where's coffee come into this?
- Where's coffee come in?
That's another video.
- I'd rather focus on making a cup of coffee to go with it
rather than just throw everything else in it.
- In a world of personalization
I love the fact that that would suit everyone.
- If your mom was there and she went,
all right, you Barry I don't want any cheese,
what are you going to do?
Sorry mom, I've already got cheese and chives,
it's going in but you have got a coffee.
- I can't look passed my own dish.
That is the best omelette there.
Purely because it's the simplest.
- I'm going to go against every bone in my body
and say that Barry's is my favorite
because of the simplistic and the speed.
- I love that because it hurts him so much.
- The tortilla is the tastiest
but Barry gets three for three
because I think that is what an omelette is.
- Has that ever happened before in one of these videos?
Have we ever chosen
the simpletons one?
(laughing)
- I get brownie points at this right?
- Well shock in the Sorted studio.
Do you agree?
Which one would be your favourite?
Comment down below and let us know.
And also let us know what we should be comparing next.
- Actually the real winner is this one
because there's still some left.
Who wants a slice?
- Uh, yes please.
- Uh actually, I think you'll find the omelette station
is still up and running, so um-
- If you're enjoying these comparison recipes
don't forget to give the video a like.
- And while we're on the subject of omelettes,
A.M. Menu book which is all about breakfast recipes
is going down very well.
Not only visually, but digestively as well and taste wise.
You should get a copy, all the info is linked down below.
- Until Sunday, enjoy your week.
- Good bye.
- As we mentioned,
we don't just make top quality YouTube videos,
- Nope
- We've built the Sorted Club
where we use the best things we've learned
to create stuff that's hopefully interesting and useful
to other food lovers.
Check it out if you're interested.
Thank you for watching and we'll see you in a few days.
- Same food processor, while the onion-
I'm actually crying from those onions.
- [Mike] Aww.
- See, I always get emotional at omelettes.