Transcript:

Hey again, CK. This is Brent, and I am making omelettes today. Now, what is an omelette? It's basically a disc of egg, that has some cheese in the middle, and it's folded over in half. So just think of almost like an egg tortilla, with cheese in the middle and then folded over. And the nice thing about it is, in terms of software, all you need are eggs, cheese, butter, salt. and pepper. So, you know, as long as you have eggs and cheese around, which most folks do, you can make an omelette.

And there's a little bit of...being careful with making it. Nothing too hard; it's not like you'll kill yourself, but it does require a little bit of finesse, which is what this video's all about. Excuse me!

So, the hardware I've set up on my range here, is just a simple small pan, and I've got the range on about 40%. And I've already got my eggs here. Basically, for a single-person omelette--whoops, a little something dropped in there--you want about 3 eggs; for a two-person omelette, you want 5 eggs. So, it's basically 2 eggs per person, plus 1 total. If you get up to 7 eggs for a three-person omelette; that's about the max I'd go. And kind of you're limited by the pan size, too. One sec. Icky!

So, I've got some butter in the pan, about a tablespoon. This is a one-person omelette, so I'm only using 3 eggs. So, the butter's in the pan, on 40%; it's starting to melt. And actually, I'm probably going to push that up to 50%, just to get this really going. I've got my 3 eggs here; I'm going to mix these up, because if they just went in straight like this, then we'd get cooked whites and cooked eggs [err, yolks] separately, which is not good. And you're not looking to totally, totally make this a perfectly combined set of eggs, but just close enough to where they're pretty well incorporated. And hopefully you can see that fairly well.

I've also got some cheese. This happens to be mozarella that I just happened to have sitting around. I grated it. You don't have to grate cheese; you can just use pre-grated cheese, although I find that when you actually grate cheese, it's better. I don't know why it's better than the pre-grated cheese in the store. I think it's 'cause the pre-grated cheese in the store just isn't very good cheese.

Anyway, so here's my pan. The egg is now, er, the butter is now completely melted. And I'm just going to check the temperature on that. It's actually not very hot, so I'm going to raise the temperature again to about 60%, and let that go for a minute.

Like I said, the main thing about omelettes is making sure that you're cooking them just right. If you put eggs in, and are constantly moving them around, you'll get scrambled eggs. They won't hold together into that disc. So, basically, what you're going to need to do is put this stuff in here and sort of stand back, and let it cook for, maybe, a few moments, and sort of watch it cook, and then once the underside has firmed up, you can push it to one side, and move the runny stuff on the top towards the bottom of the pan, and let that cook, and do it that way. Ideally, what folks do in, like, professional restaurants is they will take that and, basically, they'll cook one side and then slide the runny stuff underneath, and let that cook. That's ideal, but it's kinda hard to do here.

So, I've got that going; I'm going to put my eggs on. You can see, it's not even sizzling, but that's fine. I can start to hear a little bit of sizzling. And I'm just going to let that go. I'm just going to let that sit there, because it's not really doing anything. And that's fine, because I want this to cook on the bottom. And, like I said, you can use about a tablespoon of butter per person, and 3 eggs for one person and 5 eggs for two people. But you want a bigger pan for a two-person omelette, obviously. So this isn't really very hot, honestly, but it's kinda sitting there. And I'm going to bring this in a little bit so you can see. The egg there is just starting to firm up, and if I do this [prod the eggs with the spatula] with it, you can see it's not really doing anything; it's still very wet. That's fine. We're going to let that sit there for a bit. I can just start to hear it start to bubble. That's fine.

This might not end up being the most effective omelette video, because I think my pan wasn't hot enough to begin with, but it's fine. It's going to work out okay. And this is actually really good, because it shows the key here is to let it sit; let it cook. It can start off kind of cool, and then get up. Now I have not put on salt and pepper yet, which I'm going to do right now. Probably should have done that earlier, but that's okay. Bit of pepper, bit of salt, and I'm letting that sit.

Then, basically, once this has cooked and firmed up, I'm going to sprinkle the cheese on, and flip it over, and kind of let it cook that way. One other thing about omelettes: when you're cooking them, you want to make sure that the—that's starting to firm up nicely—you want to make sure you bring it off of the pan onto the plate a little before it looks like it's done cooking. Because, when you move something off [to] the plate, it's still hot; it won't go down to room temperature immediately. It needs some time to cool down. That means that it is cooking at that moment, while it's cooling down. So, like, the first few omelettes I made, they were kind of browned around the edges; not very good.

Okay! Here we go. It's starting to firm up. And you can see now, this is starting to look a little bit more firm, and when I push the sides, they kind of come away, like it's turning into a pancake. What I want to do now, though, is get the wet stuff on the top, I want to get off of the top onto the bottom by swirling it around that way. Get that that way. And kind of get the bottom from being totally—there we go. Now I'm going to move that down here. It's not incredibly beautiful; that's fine. And the key here is [that] I'm keeping this together, and I'm trying not to move it around too much. So that's looking actually pretty good, and pretty firm, and I like the fact that I'm able to move it around kind of like a pancake.

So that's starting to firm up, and it's starting to look a bit right. Again, you've gotta be careful to not let it go so long that it's going to be totally cooked. So, what I'm going to do now is put on my cheese. Eh, well, I don't know. There's a bit more of that runny stuff on the top that I'd like to get down to the bottom. I'm just going to sort of move it over. There we go. Feel kinda like Bob Ross; "Just move it a little bit over. Happy little trees."

Okay, so that's fine. So now I'm going to sprinkle on my cheese, and I'm going to sprinkle it on one half, 'cause the other half is going to flip on over it, and this means I want to look at this and say, "Okay, which part's going to be easier to flip over?" I want kind of the lighter [less heavy] part on the top, so I'm looking at that big thick bottom there, and I'm going to put the cheese on the thicker side of the omelette, right like that. Mmm. Gonna be great. And get just the rest of it there.

You can be...you can have a lot of cheese or not too much. Now I'm going to flip this over, by just moving underneath there. If you've done your job, it's oing to be pretty...it's going to hold together pretty well. Now that kind of fell apart, but that's fine; I don't care. Flip it over, and then I'm going to move it to the center, so it can cook a little bit more. And you see, this kind of fell apart a bit, but that's fine. But it's now cooking, and it's smelling really good.

Now, the problem is, of course, the bottom is getting all the cooking and the top isn't. So, what I want to do right now is flip it, if I can. This is always a little dangerous. I'm going to move it like that, and then very carefully, but very quickly, flip. There. Okay, not the prettiest omelette ever, but it'll work quite well.

And in fact, that's looking about right; I don't want to cook that too much longer, so now I'll pop that out, put it on the plate. I'm done! I've got an omelette!

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