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
Leave a comment, make my day!
Wow! Great job, Sasa! It’s so great to hear you voice (and the loveliest accent)! I really liked that you started with a simple recipe and technique. Can’t wait to see the next video! xo
Hey, nice video! Very slick! More please!
TOO COOOOOOOL. Whose awesome kitchen is that?!?!
The lovely Nici’s (of gluten free olive bread fame), alas. Wish it was mine…
HAHAHA. Good job. I couldn’t do it. I would have been a nervous wreck. Yeah, that’s quite the Kiwi accent you have going on there. I wanna see more, is that the plan? Don’t know what else to say, except congrats on having the balls to do that. Shit…I still hide my face and identity.
Very cool, very pro!
But, you know, no hint of vajazzles…
Heheheh even I can spot the Kiwi accent when I hear one! Well done lovely, the video is so professionally done! ;-) xxx
SO cool! Love your accent^^ I usually make omelette either with some tsuyu, tobandjan or Sri Lankan style with onions, tomatoes and green chillies. I love omelette!
great to see you action, looking forward to some of those on the camp stove this summer! come back!
Aw Samoot! Perfect camping food if we swaddle the eggs.
I’m one of *those* people who can cook OK but doesn’t really know how to make an omelette! I am going to try to make one for breakfast.
Good on you for being so gutsy. You did an elegant job, and your accent is so sweet.
I loved this! So nice to hear your voice and your lovely accent! Honestly, now I can pronounce the name of your site, too!
Also, I like watching you make the omelette; I’d never seen the 3-6-9-12 o’clock method, but it worked beautifully.
Honestly, eggs are one of my very favorite things to make when I’m very hungry as they’re quick and easy, I always have them in the fridge, and they keep you full with all the protein.
I love your video! It is so fun to SEE you! I can’t wait for the next one. And you know, sometimes the simplest things, like omelettes, are the hardest to make.
Yay for the video (although I can’t play it yet since I’m at work) ;)
sasa!!! wonderful video! you filmed it?!! i love it how you are a bit stressed in the beginning! the thing is..the camera loves ya! you should keep doing it!!! it’s so entertaining for us!! :P and honestly..it’s useful.. i never do the “fold in two” thing… will try it next time…
in my fav omelette i add green peppers, mushrooms, tomato (actually tomato i only cut and put aside :P )…and OF COURSE CHEESE! the master of all foods!!
oooooo!!! so professional! so sexy!!! so easy!!!!
Wow Sass, fantastic & congrats on the video. Showing is so much better than just doing, so give us more girlfriend. Lovin’ it.
*^_^* Thanks you guys, glad it was so well received! We have a few more up our sleeves, stay tuned!
Wow, what a great video and you look so professional. I can imagine you with your own show. Pathetic as it sounds, I’ve always been awful at making omlettes but you’ve given me the courage to try. Hope there’ll be more videos to come!
The thing is I was always scared of making omelettes until Delia (Smith, natch) showed me the way! Now I’m all born-again about it ;P
I loooove this! I have to admit to having Da Omlet Phear myself but I now feel like totally empowered. Where’s my Le Creuset? (Perhaps I need to teach Mr. R&R how to make one of these? He does now know to apply a scone to my face when I give him That Hangrrry Look, but an omelette would definitely be healthier.)
Apply a scone to your face, LOVE it. Definitely going to steal that turn of phrase.
How fun! I love watching cooks in action!
Brilliant! You are a star!!! I love the 12 o’clock/6 o’clock etc. explanation. As a first video you should be quite happy ne? And what did you do with the other 17 eggs?
Sasa, great video & so cool to see you in person. Must admit my omelettes never seem to come out looking like that, but maybe I need to try them again – actually, think maybe I need to invest in a non-stick pan first – yeah, I know, who the hell doesn’t have one already?!
Sue
It might be better to get the other kind – I think non-stick is pretty toxic :(
Love the video! You do sound really natural in it, and you know what – I never knew this 12/6/3/9 thing! Will have to try it next time I make myself an omelette. :)
Fine lookin’ omorettsu! I was waiting for the motion picture version of a sasa sunakku. Lookin’ good, but also a bit like a ketsuana.
That’s what I call a classy comment.
Awesome, congrats on the video. Lovely to hear your accent. I’ve made a million omelets in my life but I never bothered with pulling from the sides like that, always just let it sit – great tip there, thanks!
Two days late, but I finally got to watch this. Nicely done! I love the 12, 9, 6, 3 o’clock push in technique. And the scorching hot pan. In fact, I think I’ve done everything totally wrong in my omelette making life. But I make sunny side up eggs about 99% of the time, so maybe that’s why :).
Great video! Cute accent and I love your kitchen.
I’ve never cooked one in my life, mainly because I can’t bear eggs like that – but if I had to cook one for someone else, I could now thanks to you!
I like the aggressive video editing technique…It’s very British….Jamie Oliverish….
Send in these videos to the FoodNetwork in the US…. the new Nigella possibly!
WOOP WOOP! totally awesome! Sasa and eggs in full technicolour!! Superb!
Wonderful video! I never knew about the round the clock method either, it makes so much sense, because it cooks faster. I usually just wait and wait until my Hangrrr kicks in.
And you didn’t look nervous at all!
Hi Sasa,
I saw your link in Clotilde’s Chocolate & Zuccini newsletter (thanks, Clotilde!). So happy to know there’s a word for that nervy feeling that so many of us suffer from: hangry! I’ll be visiting your related posts….
I’ve an uncle in San Francisco who once shed light on the “hangry” topic: he said that some people seek psychiatric help for their “on edge” and sometimes irrational behavior… when in fact, they simply have low blood sugar! I am so happy he thought to tell me this (!!!)
Thanks for bringing attention to the underexposed topic. I’m off to make one of those 3 o’clock, 6′oclock, 9 o’clock… omelettes now! (will be making extras to keep in the fridge. Here in France, they are sometimes served cold!)
Keep making the videos. You are a natural.
Kristin
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