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  • 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 flavor this with gorgeous mushrooms.

  • look at these, so we've got a mixture of farm and oyster and field mushrooms and enoki mushrooms the enokis are really cool,

  • you can get them in a lot of the supermarkets.

  • now, just crush, squash, slice or tear up the mushrooms,

  • kind of 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 add 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

  • it's thyme or parsley or both really really nice, so I'm gonna put that 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.

  • We 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 contained.

  • 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 the 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 omelette 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!

okay, so the folded omelette, this is kind of a classic.

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B1 UK JamieOliver omelette pan gorgeous folded frying

How to Make a Folded Omelette | Jamie Oliver

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    Rose posted on 2015/08/19
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