So…my first video, tada! To be perfectly honest, all I did was crack about 20 eggs while Stefan did all the work. Excuse my nervous prattle at the beginning, having a massive camera pointed at you can give a girl stage fright.
I figured since I purport to be the world expert in fighting hangrrr, I better start putting my money where my mouth is and an omelette is one of my top hangrrr busters – you probably have the ingredients in the fridge, they’re full of protein which helps regulate your blood sugar, can be paired with lots of different stuff and most importantly, they’re easy to make and fast. If you know how to make omelettes you can stop reading now, but for some reason a lot of people who can otherwise cook perfectly well seem to be afraid of making them and go for scrambled eggs instead.
I’m certainly not disparaging the scrambled egg but an omelette has class, I think. An omelette is the little black dress of the food world; you can make an omelette for yourself when your hair is lank and greasy and you don’t really want to cook or serve it dressed up for an impromptu guest, giving people the impression that you’re super-organised and hostessy even when all you have is a carton of eggs and some parsley. Go forth ye hangry people and make omelettes. Your friends, lovers and family can thank me later.
Want more videos? Here’s me making dashi, Japanese bonito stock.
Plain omelette for one
Obviously an omelette is more exciting when you put cheese, mushrooms or other stuff inside/on top but we’re talking need for speed here people. If you can feel the hangrrr approaching more slowly you can probably risk chopping some spring onions or crumbling some blue cheese in.
This kind of omelette doesn’t multiply well so you probably don’t want to make a huge 10 egg version for a dinner party but you can knock out one each for you and someone else in a few minutes: just make sure you have everything ready and by that I mean the eggs already cracked into 2 bowls and beaten and the plates ready to serve onto.
2 eggs (I know, in the video it shows 3 but I usually use 2)
1/3 teaspoon salt and plenty of cracked pepper
1 teaspoon oil (to stop the butter burning)
A dice sized piece of butter (if you only have oil you can skip this)
A non-stick or well-seasoned omelette pan about 15 or 20cm (6-8 inches) across
A fish slice or spatula