the perfect omelette worthy of gracing the table of every five-star luxury hotel
i was taught this by a two-mission star chef and i've shown many chefs since
and now i'm going to show you let's get
cracking
the omelet is one of the fundamentals of being a cook and in a kitchen there's nowhere to hide
it's all about the ingredients and the technique choose the best eggs that you can afford i'm using
these clarence court free-range organic burford browns they've got incredible flavor and texture
and it makes such a difference to your omelette we're going to start off by cracking three eggs
when you crack your egg you want to crack it on a flat surface not on the edge of the bowl
because that will prevent any shell going inside the egg and then into your omelet
we can see how fresh the eggs are by how tight the white is around the yolk and look at the color of
that yolk is incredible and it's all down to the diet of the hens we're going to start by
hand blending the eggs together and what that does is it breaks down the egg and also aerates the mix
we're going to add a generous pinch of sea salt and then we're going to blend it again just to
make sure it's all emulsified now you could do this with a whisk but i thoroughly recommend using
a hand blender as you can see how frothy the mix is getting so we're going to start by heating a
non-stick omelette pan and we're going to give it a good glug of extra virgin rapeseed oil
we're going to warm that up and then we're going to add the knob of butter now we're going to
take the pan and we're going to swirl it around just to make sure that the whole of the bottom
of the pan is completely coated in the butter and the oil and it's ready to add the egg mix
we're looking for the perfect temperature here something that's not too hot and not too cold
so now we're going to add the egg mix and we're going to start to stir it i'm using
a pair of chopsticks because i think this is perfect to get the right consistency so you're
going to stir it now until the egg starts to set and you end up with a very very fine curd
and remember you're in control of the cooking temperature if it's too hot turn it down or
lift the pan away from the heat now when it looks like this we are almost ready for the next stage
we're going to switch to a spatula and we're going to start to spread out the mix look at
that lovely froth you have on top that was achieved by the hand blender and the salt
and when we fold the omelette with our filling that froth is going to be there and it will set
and create a lovely souffle like texture we're going to continue to spread it out filling all
the gaps going right up to the edges using the sides of the pan and then we're going to turn off
the heat and we're going to use the residual heat of the pan to allow the omelet to set
we're now going to take the spatula and run it round the outside of the omelet just loosening the
omelet from the edge of the pan and now we're just going to allow it to sit in the pan for 30 seconds
so now tilting the pan towards yourself using gravity to help you we're going to fold in one
side of the omelette and then we're going to fold in the other side to create a v-shape if we were
going to fill this omelet it would go right here but for this example we're just going to
do a plain omelet fold the tip of the v over and then put the spatula underneath and flip it over
we're going to use the edge of the pan to help us to create that half moon
shape write in the comments below what your favorite filling is i'd love to know
so now we're going to put the omelette into the oven for 30 seconds that's just going to seal the
edge and help set the center a little bit we still want it to be a little bit runny in the middle
i mean this is such a quick meal so we're going to take the omelet out of the pan and
we're going to put it onto the plate and we're going to take a little pastry brush
and we're going to brush it with butter and then we're going to sprinkle it with salt and pepper
and there you have a really cheap flexible underrated high protein meal that's suitable
for breakfast lunch or dinner and as you can see there's really nowhere to hide it's all about
the quality of the eggs and the technique of the chef that make this a win or failed dish and now
it's time to have a look into the center of the omelet it's lovely and even all the way around
it's lovely and light in the center and it's still moist it's everything that i want in an omelette
if you've learned something please hit the thumbs up and subscribe for more content like this
and now it's time for my breakfast
i've been the london chef thank you for watching i'm gonna have some more
you