Justin Frazer: Hi my name is Justin Frazer and today we are going to make a simple omelet.
Simply start with two or three eggs. A pinch of salt and a little bit of fresh ground pepper, then just simply beat the eggs. I just want the yolks to fuse with the whites of the egg so it just becomes one yellow substance.
So now that I have the eggs beat, I have herbs chopped, this is a mixture today of tarragon, parsley, little bit of lavender, some marsh as well as some fresh thyme which I chopped up and here I have Crème fraîche and both of these will be the ingredients inside the omelet and I have the beat eggs. No we'll go to the stove and we'll cook it.
We are using here an eight inch omelet pan, put it on full heat or a little bit less than full heat. I am going to put just a little bit of oil to lubricate the pan. So now I am just going to let that heat up. Basically what's happening now is -- very important when you cook an omelets to have a very hot pan and a well lubricated pan, so make sure the oil is spread all the way throughout the pan. You can use oil, you can use butter, you can use any substance you want to lubricate it.
Canola oil has a very high burning point, so I like to use the Canola oil because I can let this get as hard as I want, it won't burn, it won't smoke. Now here I know, it serves as a great lubricant for the omelets. There is a general rule, if you leave it for about three, four minutes then it should be hot enough.
Now that the oil is hot enough we're going to take the eggs which we previously beat and I am going to pour them into the omelets pan. When you hear that sound and you hear it frying, that's the sound you want to get. That means the pan is hot enough.
So basically I am just going to rock the egg around to make sure it's fully covered and I am going to just keep knocking off the edges and bringing that into the middle of the pan, to make sure all of the egg is cooked. I am also-- I am rocking the egg around the pan just to make sure that the whole inside is going to be cut, just so it becomes one round substance. It's going to take on the shape of the pan.
Once the egg takes on the shape of the pan and I can freely move it, now we have to find a way to cook on the other side. The best way to do that would be to find a way to flip the omelets over. What I am going to do is I am going to use the lip of the pan and I am going to rock the omelets forward so it'll just flip on the other side.
So basically it's very simple, just move forward and flip it over just like that. Now I am going to add my ingredients. I am just going to add the Crème fraîche and I am going to put it right in the middle of the omelets. I am going to add the fresh herbs, a little more Crème fraîche, just because I am feeling very risky today. Now when that's all set, take your plate and your spatula, and simply just fold the omelets. There it is, a simple omelets with Crème fraîche and fresh herbs.
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