Female Speaker: So now we are going to continue. You are going to make me an omelet. How does that sound?
Speaker: Omelet. Good.
Female Speaker: Okay. Pour that right in here. I have a little bit of butter in my nonstick pan. See I have the handle --
Speaker: It's too hot.
Female Speaker: It's too hot. Do you want me to grab this? That's okay. You can always ask for help. Right. Okay. So I turn that on, I am going to turn the heat down a little bit for you. The key with omelets -- how are those waffles doing?
Speaker: I think it's ready.
Female Speaker: Okay, I will be right there. As this starts to heat up, the eggs are going to coagulate. Remember that changing of color. As that starts to turn colors, you are going to lift up.
Speaker: It's all ready.
Female Speaker: Yeah, it is, its starting. So you are going to lift up on the side, and then just let those eggs go all the way around the outside, just like that. You see that?
Speaker: Now can I do it?
Female Speaker: Yes. Try to keep it nice and smooth. That's what we are trying to end up looking like. Now I will help you at the end. Well, let's check our waffles. Did you check it yet? Don't know?
Speaker: How do you check it?
Female Speaker: You open it up. Look at how brown it is. That's very hot. See how pretty that is. We have got that right underneath there, right in front of Robby. I will put it right here.
Speaker: Should they go together?
Female Speaker: You want to keep it juicy -- one solid piece, so no holes. Now, you see how that one wasn't quite big enough, so put a little bit more than that next time, and make sure to keep your hands clear of the heat. Good job! See.
There is a little bit more on top, and you can even get a little bit more down under if you tip it up. You just want to make sure your fingers are nowhere near that flame. Just keep doing that till it gets a little bit drier. We are just trying to chip all those eggs. Keep it from the side, sweety. Don't create any holes.
Speaker: Little bit more.
Female Speaker: Now chip. There you go. We are almost done, so don't move it too much more, just let it sit there. But you did a great job. I will show you, you get to flip it onto the plate. That's one of the hardest part. So we will just let that sit for just a second to let it setup. You see all that egg juice? You want to make sure that's cooked. Good job! That is beautiful. You did that all by yourself so far. Alright. I will put a little bit of salt in there so it tastes good. Do you like pepper?
Speaker: No, I don't like pepper.
Female Speaker: Me neither. Okay, so now you are going to put the omelet on the plate. The key with this, I am going to show you the first flip and then you get to flip it onto the plate, which is the really hard part. See the line here, the handle, you are going to flip over the first part of the omelet so that it is pretty much even with that handle.
Now, the hard part, you are going to grab the pan with your right hand, go to your other hand, this one, this hand, go with that one, great. Now you are going to come over here, you are going to lift it up, you are going to slide it off the edge, and now flip. That is a perfect tri-fold omelet. Perfect. You see that? Let's see, I will show you why it is perfect. There is no brown on it. When eggs have brown on it, they change flavors. So it's a little bit different. So we want to keep it completely white or yellow.
Then the seam that you had on the bottom or that we flipped over and then flipped it over again, now it's on the bottom. You put a bunch of cheese and everything in there, it would stay in. But look at how beautiful that is. Good job Robby. You have done this before, haven't you?
Robby: No.
Female Speaker: Well, you look like a master. Oh, do you want to try a couple of eggs with me? How is your other waffle doing?
Speaker: It's done.
Female Speaker: No, I see the light is still on. No, it isn't. Let's look, let's look. That is beautiful. We will take this.
Speaker: Oh, yummy, yummy, yummy.
Female Speaker: Look at how light and fluffy that is. Oh, it's beautiful. Got one more.
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