LAST
LAST TIME. [ LAUGHTER ]
>>> THAT'S ALL RIGHT BECAUSE I
AM AT THE SAME LEVEL AS YOU.
WE CAN GET OUT ON THE COURT
TOGETHER.
TOGETHER.
TOGETHER. I AM HUNGRY AFTER WATCHING ALL
THAT TENNIS.
THAT TENNIS. AN ALMOND IS AN EASY, DELICIOUS
BREAKFAST, BUT IT CAN ALSO LOOK
LIKE A DISASTER SOMETIMES.
HERE TO TALK ABOUT THE SECRETS
OF MAKING A TASTY FRENCH
OMELETTE AND SO MUCH MORE IS
CHEF SHEILA.
CHEF SHEILA. WELCOME TO GREAT DAY WASHINGTON.
WHAT TYPE OF OMELETTE ARE YOU
MAKING TODAY?
MAKING TODAY? >> WE ARE MAKING A MUSHROOM
OMELETTE WITH SHALLOTS AND
PARSLEY.
PARSLEY.
PARSLEY. >> A NICE SAVORY OMELETTE.
HOW DO YOU GET STARTED?
BECAUSE THE FRENCH CHEFS MAKE
IT LOOK SO EASY.
>> YOU START WITH A NONSTICK
SKILLET AND A HOT PAN.
YOU SEE WE HAVE BROWN BUTTER,
AND I PUT IN A MIXTURE OF
MUSHROOMS FROM THE FARMERS
MARKET, BETHESDA FARMERS
MARKET, I PICKED THESE UP ON
SUNDAY.
SUNDAY.
SUNDAY. AND YOU JUST TOSS THEM AROUND.
IF YOU ARE A RESTAURANT CHEF,
YOU CAN SAUTI THEM, BUT AS A
HOME COOK YOU CAN JUST TOSS
THEM AROUND.
THEM AROUND. YOU WANT TO HAVE A PRETTY HOT
PAN BECAUSE THAT WAY YOU SEAL
IN THE JUICES.
THEY DON'T SEE STEAM, THEY
SAUTI.
SAUTI.
SAUTI. >>
SAUTI. >> YOU DID THE MUSHROOMS FIRST,
AND NOW YOU ARE DOING THE
SHALLOTS.
SHALLOTS.
SHALLOTS. WHEN I TRY IT, MANY PEOPLE AT
HOME CAN MAYBE RELATE, THE
SHALLOTS OR THE ONIONS TEND TO
BURN MORE QUICKLY.
>> THAT'S RIGHT.
THAT IS WHAT I TOOK IT OFF THE
STOVE.
STOVE.
STOVE. >>
STOVE. >> THIS IS NOT SOMETHING YOU
TURN AROUND AND LEAVE FOR A
SECOND.
SECOND.
SECOND. >> YOU SURE DON'T.
>> BEAUTIFUL.
>> BEAUTIFUL. >> NOW WE'RE GOING TO DO THE
EGG PART.
EGG PART.
EGG PART. >> SO YOU ARE PRECOOKING.
>> THESE ARE EGGS FROM FREE
RANGE CHICKENS.
RANGE CHICKENS. YOU KNOCK IT ON THE COUNTER AND
THEN OPEN IT WITH YOUR THUMBS.
>> THERE YOU GO.
THIS IS A THREE EGG OMELETTE.
>> THAT'S RIGHT.
AND A PINCH OF SALT.
YOU CAN ADD A LITTLE PEPPER.
I USUALLY LIKE WHITE PEPPER
WITH OMELETTES, BUT I RAN OUT.
SO WE HAVE BLACK PEPPER.
>> YOU SAY OMELETTES CAN BE A
BREAKFAST, BUT THEY CAN ALSO BE
A SNACK OR A LUNCH AS YOU SEE
ON YOUR SCREEN.
YEARS AGO YOU FELL IN LOVE WITH
OMELETTES BY WATCHING TV.
>> EXACTLY.
>> EXACTLY. I SAW I FIVE MINUTE DEMO ON HOW
TO MAKE AN OMELETTE BY A FRENCH
STAFF, AND IT STUCK WITH ME.
SO YOU WANT TO USE REAL BUTTER
FOR THE OMELETTE.
SOMETHING MYSTERIOUS AND
WONDERFUL HAPPENS WHEN THE
BUTTER COMBINES WITH THE EGGS.
AND IT IS OKAY IF IT GETS A
LITTLE BROWN, IT HAS A NUTTY
FLAVOR.
FLAVOR.
FLAVOR. AND THEN YOU SHAKE AND STIR.
>> WOW.
>> WOW.
>> WOW. OKAY.
OKAY.
OKAY. >>
OKAY. >> IT MIGHT SEEM LIKE YOU'RE
MAKING A SCRAMBLED EGG, BUT
WHAT YOU WANT TO DO IS CREATE
THE SMALLEST KURD POSSIBLE.
SO IT STARTS TO LOOK LIKE THAT,
THEN YOU PUT THE MUSHROOMS IN
THE MIDDLE.
THE MIDDLE. >> A LOT OF PEOPLE DON'T STIR,
AND THEN IT IS JUICY IN THE
MIDDLE.
MIDDLE.
MIDDLE. THAT WAS A GREAT TIP.
NOW YOU'RE ABOUT TO MAKE THE
FRENCH FOLD.
FRENCH FOLD. >> YOU PICK UP THE PEN LIKE A
BROOM HANDLE AND FOLD OVER THE
TOP AND SCOOTED DOWN TO THE
BOTTOM.
BOTTOM.
BOTTOM. AND FLIP IT OVER.
AND THERE YOU HAVE IT.
THE FRENCH OMELETTE IS TORPEDO
SHAPED.
SHAPED.
SHAPED. YOU DO THAT WITH YOUR SPATULA
AT THE END.
>> AND ADD CHEESE AND GREASE.
I MUST SAY BEFORE WE LEAVE IT,
CHEF SHEILA HAS COOKING CLASSES
FOR CHILDREN AS YOUNG AS