Speaker: All time classic egg dishes, I got a really good omelet and absolutely fantastic scrambled egg, I guarantee after watching these tutorials you are never going to cook your eggs the same way again. The first thing that I have is a nice, non thick pan, absolutely crucial, that's a nice surface area and it's made out of Teflon. So, you are going to need one of those for cooking fish, cooking omelets, really, really crucial. Okay, mine is on a pretty high heat there and the first thing we are going to do is a little bit of oil. Now, in go my mushrooms, you can really mix so much whatever you want to go into this omelet. But I am making mushrooms, tomato and cheese which is a very common one.
So, we are going to sauté those for about 30 seconds, just when something start to soften up a little bit. So, all the things are sautéed, I am going to move over here and I am going to crack my three eggs into a bowl. It's just a wonderful thing to make for anybody, a nice weekend breakfast, and three minutes, what's three minutes of your time if you can't afford that in your day to make somebody else happy, things are really not good. So, we have got our mushrooms in there. Now, the next thing that we are going to put in are our tomatoes. Now, as you can see, we are mixing it up to 45 seconds so far, very important that we have the good detail on in there to sauté those things pretty quickly. You can see how hard that flame is burning there. So my tomatoes are going to be in there for about 10-15 seconds, mushrooms are taking on some nice color and I am taking right about a minute to trying to check in so far.
Now, I am going to bring over my eggs and now the next step is very, very crucial. In they go, I am using a little classic spatula, we need to start moving that mixture running and making sure our omelet is evenly distributed. You can even twist the pan like that and just keep moving it like that. And you can see that egg already starting to set. Now, the next thing that we do is this is the perfect opportunity to season it. In goes the pepper, in goes the salt and you could see that that egg really is starting to set there, I mean literally only about a minute away from finishing that and it really does feel as if we have just started. That's probably because we have just started about a minute ago. Now, in goes the cheese, we really don't want to color it too much and dry to someone. So, I think already to just fold that over nicely like that. We will go to the other side underneath and fold that side just up on top like that as well.
What I really want to do is I am only going to cook that for about another five or six seconds, because I want that lovely, moist, juicy interior of the omelet to stay exactly as it is. So, over here, I have got my plate, I am just going to tide it up ever so slightly. I am using my spatula, there it comes my lovely omelet. I am not really have only taken, I am maximum of three minutes to cook. Alright, you saw how quick innings that omelet was, I am going to do exactly the same with the scrambled egg, make it really, really simple and really, really fast for you. So, the first thing that I have got is I am just going to use a little English muffin. So, I am going to pop that in under the grill and in the time that it takes to grill that, I will have made my scrambled eggs. So, I have got a pot, medium sized pot, it's on a pretty medium to high heat and the first thing that I pop in there is a little bit of butter and a little bit of cream. We are going to form a little motion over there, and now that's coming to the boil, I am going to crack my three eggs. Now, when you are making scrambled eggs, a lot of people will make it with a whisk.
I am going to show you that the perfect way to make scrambled egg is actually with a spatula. So that way we are going to keep it lovely and moist and it's not going to dry out like I have had scrambled eggs so many times. So, the butter and the cream starting to come together nicely, in goes our egg. And we are going to keep this moving all the time with our nice spatula. I think scrambled eggs makes so many different way, but I just happen to think that this is really the only way, very important tip here is you don't season your eggs at the start, you don't put any salt in there and you don't put any pepper. The reason for that is the salt will go in there, it will joist the moisture and your eggs will be too runny and fluffy and not very nicer though. So, we are moving that around, it's been in there for about 30 seconds and you can really see it starting to come together.
So, what I do now is I just take it off the heat and I am working it a little bit. The reason I am doing that is because this is cleaned to get heat left in that pot. If I leave it on the heat, they are just going to coagulate and overcook much too fast. So, you can really see them starting to come together. Now the next step is we bring it back onto the heat. So, we get a bit more heat back into that pan and that really not to far off now. So easy to overcooks scrambled eggs, really, really is. So, now that there is some more heat back in, we are just going to transfer them back off for another second and you can really see they are starting to come together. I am going to go with the little blend of black pepper and now, this is perfect time for that little bit of salt. We will just bring that together and if you look in at those eggs, those are the absolutely the most moist scrambled eggs that you have ever come across. The heat that's left in there will just finish them cooking and by the time, I will take my English muffins, I pull the grill, place them on the plate, we are basically ready to serve our lovely scrambled eggs.
Now, that whole process has taken us no more than two and a half minutes. So, easy to make good eggs.
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