A GREAT Omelette Master Class by Gary Rhodes

hi my name is Gary Rhodes and here I am at the Rhodes w1 kitchen at the Grosvenor House Hotel and I thought I'd show you how to make a tasty simple omelet stage one is the eggs so everybody has their own ideas on what an omelet should hold and how it should be should it be golden brown should it be pale soft wait and see and I'm going to show you what I think as I said the eggs and for a normal omelet it's looked upon as a three or four egg on it I'm just going to use the three here these are lovely lovely eggs so we can use these and now to season the eggs now a lot of people put the salt and pepper in but you do realize of course if you put the salt in now it breaks down the egg I don't want to do that I just want a good twist of pepper so I'll get that slight little fire enos about it and just literally whisk and the salt will your see what I'm going to add it and it's a good idea to make sure your else as you can see here I've totally totally whisked up so you're making sure that yolk and that egg create a marriage in the bowl and that is almost there one more little whisk as you can see the next stage is the butter let's just warm that pan slightly and all we're going to need literally it's just another butter or two like that and the moment it begins to sizzle we're ready to start now there are endless flavors you can make this a simple plain on it you can make it a cheese omelet I thought that I'd have a few little ingredients just to show you the right method to use as you can see here I've got a lovely selection selection of flavors and I'm going to pop into this just some sweet peppers that I've chopped up just to lightly soften them in the butter just a little touch of that but I want to make sure I can still hold a nice texture about them not overcooking them and no touch of spring onion as well why not and then maybe we'll add a touch of cheese and tomato towards the end so we've got spring onion sweet peppers at this stage and all I need to do toss those around in the pan and they're going to be virtually done because I still as I said want to hold that little firmness about them but without them having that sort of raw rage just taking that rawness away next the egg and watch when most people make an omelet they're in a panic it's a rush in goes the egg and notice no panic no stress just let the pan do all of the work it's as simple as that and now just stirring so make sure we're working those flavors throughout the egg don't over panic don't get the pain too hot that's another thing if the pan is too hot not only will it over color it will overcook quickly and I want to make sure we are creating goodness me a lovely softness a tenderness something that you really can't wait to sit down and enjoy right we are virtually there as you can see still leaving that slightly soft Center one more little stir that's the last one and now I can spread this out into the pan like that so it's all quite neat just leave it there for a second or two and there are now a couple more flavors I want to add some wonderful cheddar cheese we can sprinkle on top which will just begin to soften but again still holding its strength in its texture I mentioned about the salt now we can just sprinkle a little touch of that salt on top so it doesn't break the egg down and some diced tomato again you've got cheese tomatoes sweet peppers with that lovely little spring onion bite now the next thing is releasing it from the pan because we've managed to get look at that I'm starting to move the omelet down the pan like this very simple just watch tapping away tapping away tapping away towards the edge and now I can start to lift it over like this lift this side over okay and now we can really create that lovely Halfmoon shape and we'll try squeezing that in once more and this is still leaving a slightly eggy soft Center you've got there let me show you we've just forwarding it's over I will be able to change this slightly on the plate when it's finished let me get a plate to present it and this is the great thing about it it really could not be simpler to make easy no stress no panic but still nothing but great flavor let's just turn it straight on there like that and if you have a really good clean cloth and this one is clean you can always reshape it a little bit to finish it off and really get a nice little shape just turn that in put it bit more in the center of the plate got clean that up and you've got that lovely little soft Center as you can see and now all we need is a little sprig I've got delicious flat parsley here straight from the British Embassy what more can we ask for homegrown and a nice little sprig of that just to sit on top and here is a simple little omelet as you can see lovely and soft gentle no color whatsoever so against tender if you over cover it becomes chewy it becomes tough I want this to be a melting sensation that is just full of flavor there we have the omelet

Channel: UK in UAE

Views: 1,623,652

Keywords: omelette, great, yummy, tasty, chef, british, food, eggs, gary rhodes, recepe, master class, dubai, eat, make, cooking, cook, kitchen, best omelette

Id: wKJZadLl7O0

Length: 6min 55sec (415 seconds)

Published: Thu Feb 21 2019