First Steps for Making an Omelette

Video Transcript

" I'm Louis Ortiz on behalf of Expert Village. Today we are going to make a 2 egg omelet and I am actually just going to add some diced avocado and grated cheese to it, so you can see how to throw things inside and cook it along with the egg. First and foremost, we've got a couple of eggs here, so I am going to crack these guys into the bowl making sure not to get any shell inside there so that we don't have a crunchy omelet. I've got some low fat milk here. You could use heavy whipping cream if you so desire; whole milk or half-n-half would work. So I am going to add some low fat milk to that. It's going to add a nice little flavor. As a dairy product, it is going to make it rich and at the same time, it is going to add this real nice even hue to the eggs before they hit the pan. So I am going to go ahead and whip these up. I'm using a wire whisk that's got some pretty thin strands on it which works a lot better for eggs. There are other whisks out there, larger ones, that have larger thicker strands and those are usually made for sauces, big batches of soups and things. For most household use, I just like using thinner strands, wire whisks. What we are going for here is we want to beat up the white and yellow along with the low fat milk so that we achieve one even smooth, consistent color. When we hit that one color, we will know that everything has been mixed the right way so that we will have a consistent cook on it. You can see against the black background hopefully that that is all one nice color. We've got some bubbles on there which means we've whipped quite a bit of air into and we've got an even mix. Okay. So that's it for the eggs. I've got some diced avocado here and I've shown you how to do that on another video. I've also got a micro plain grader here that I am going to us and this will feather the cheese nicely. This is just a Colby Jack mixture cheese; any cheese will work. I'm going to just bring this across the grader. Because this is just a fine zestier in that sense, it is really nice because the cheese as it comes off of this is just going to be feathered and I'll knock that off of the inside and some people might want to use a courser grates, either one will work. I like using this just because the cheese is going to melt evenly. You won't have any chunks of cheese inside the omelet. Eggs are fragile thing and as you are cooking the outside of them, cooking the actual omelet, you want to make sure that the interior ingredients get it nice and heated. So about feathering this cheese like this without the chunks in it, will rest assured that the cheese will be nice and melted for the omelet itself. That's enough cheese because I am only using 2 eggs and again, I may use just a portion of that avocado to get started and we'll move on to making the actual omelet."