How To Cook an Omelette

Welcome to cooking with Jack. I’m Jack and I’m here to do another cooking tip for you. Today, we’re going to show you how make the perfect omelet. We got our eggs, we got our frying pan, we got our ingredients. Let’s talk about what the problem with the omelets are. One of the problems is, the underside of an omelet, it’s cooked too much. Then, when you fold it over, you can never get the inside cooked so it’s runny on the inside, dark brown on the outside. That’s the problem with omelets. Growing up, I always had problems, some people put lids on it. But we’re going to show you a new method. One of our viewers wrote and his name is Kelly and he wrote us a great method. And I’m going to try it for the first time. I don’t even know if it’s going to work, so if it screws up, just and hang in there with me, we will see what happens. But it’s supposed to be the perfect omelet. Alright, omelets are pretty easy when it comes to the ingredients. And you can put anything you want in an omelet. You would be surprised on the stuff I’ve seen on the omelet. First thing you want to do is spray the pan so you can put butter. I don’t use butter anymore only because it’s just not healthy. So, I try and stay away from butter, spray with palm, spray with Mazola, anything you want. Then, you got to decide how many eggs you want. A good eater is three but for presentation wise, I’m using four eggs today and we’re going to crack those open. Decide what you want when it comes to ingredients. I’m going with the basics of ham, onion, tomato, and cheese. I’m using the Mexican blend cheese but once again, there isn’t anything you can't put in an omelet. So, crack these eggs open. Now, one thing I learned, when it comes to blending the eggs, you’re going to find out that sometimes it’s not fluffy like you see in the restaurants, so one of the key things that my mom taught me when it comes to blending these eggs up, put a little splash of milk in it. I don’t know why it fluffs it up, I never asked her. But she always taught me just to pour a little milk in there and then blend it in again that will make it a little airier. Maybe it thins it out, I have no idea. Alright, so what we’re going to do is we’re going to pour this in our pan here. We’re going to bring it over to the stove. We’re going to let that cook for a little bit all on its own. I do a medium heat flame only because I don’t like to loose control with eggs. Once you go to far, you go too far. Put the pan in there and let that cook for a little bit, then once we start to get the bottom to solidify, we’re going to add the ingredients but we got to make sure we start to cook from the bottom first. Well, here’s what I do, I always give it a good check, don’t worry about the egg. It’s going to be all mush all over so it doesn’t really matter. So, I’ll pull back a little just to see, Oh there that’s it, it’s solidifying everywhere correctly. Okay and just keep giving it a check like that. You’ll see if it’s cooked already and what's not, bring it back, let it cook some more. You see? See now it’s almost all cooked, so we want to turn that up right away. In fact, I’m going to just drop these ingredients in right now, lots of ham there, I love that, a little bit of onion, a little bit of tomato in there. Now remember, it doesn’t matter the placement because when you fold it, it’s all going to fold on to each other anyway so it will blend better later on. So there you go, you got all your filling in there. Now, here’s the key. I have the broiler on this thing, we’re going to put it in the oven for a few minutes and we’re going to broil the top of this. We’re going to show you what that looks like. Oh, we almost forgot the most important ingredient. I’m going to reach over here. You can have a pinch of this, that’s the best part, what am I thinking, just sit there and get that cheese on there, that’s also going to tell when it’s done in broiling. That’s the key that Kelly told me in the email. So, let’s see how this works out. We’re going to pop that in there, make sure it’s a oven safe pan. We’re going to let that cook for a few minutes then we’re going to pull it out and see how it does. Okay, we’ve been cooking it in the broiler for about two minutes, make sure you got your pot holder on, oh that would not be good, there it is, see how the cheese has melted, oh look at that. Let’s see if we can do this right, common baby, and flip. That’s sweet! Now, that to me is the perfect omelet. I want to thank Kelly for the idea, but you know what, it looks a little plain so I’m going to spice it up a little bit here, give me a second. A little bit of sauce on there, just spice it up. Ah, that’s gorgeous. Alright, nope, nope, sorry I got eating in front of you guys again, this is literally the perfect omelet, look at that, look at that, alright we got to give it a try. There we go, can be burning hot but let’s go for it. It’s delicious. That’s how you make the perfect omelet. Thanks Kelly! Keep emails coming. We’ll talk to you soon. Bye-bye. Hey, how are you doing? Thanks for watching our cooking videos, we really appreciate it. Be sure to swing by thebestsauces.com and check out our line of sauces. It’s called the best barbeque sauce you’ll ever taste that’s the name of it and it’s so good, we made a hot, there it is. So, go on to thebestsauces.com, we ship anywhere in the continent of the United States for free. We’ll get it right on your doorstep.