Tip:
Highlight text to annotate it
X
PACKED WITH HUNKS OF RAW VEGETABLES, RUNNY WITH CHEESE,
AS WRINKLED AS AN OLD MAN'S BACKSIDE,
BROWN AS AN L.A. SUNSET, AND EVERY SO SLIGHTLY...
DISGUSTING.
NOW I THINK THE PROBLEM IS
THAT AMERICANS ASSUME THAT OMELETS NEED TO BE FUSSY.
AFTER ALL, THEY ARE FRENCH.
THE THING IS WE SHOULDN'T BE THINKING FRANCE,
WE SHOULD BE THINKING JAPAN.
BECAUSE IF THERE'S ANY FOOD THAT EMBODIES ZEN,
IT IS THE OMELET.
OMELETS ARE SIMPLE BUT NOT NECESSARILY EASY,
AND THEY'RE A LOT MORE ABOUT TECHNIQUE
THAN THEY ARE ABOUT INGREDIENTS.
BUT DON'T GET ME WRONG, I'M NOT SAYING FILLING IS EVIL,
BUT A PROPERLY PREPARED PLAIN OMELET
IS A MIRACLE IN ITS OWN RIGHT,
AND THE NOVICE OMELETER WOULD BE WISE
TO MASTER ITS SUBTLETIES
BEFORE ATTEMPTING AUGMENTATIONS.
JUST AS THIS GARDENER USES NOTHING MORE THAN A RAKE AND PATIENCE
TO CREATE BEAUTY OUT OF STICKS AND STONES,
SO DOES THE OMELETER TAKE ONLY A PAN,
A SPATULA, AND A LITTLE BUTTER
TO CONVERT THIS.... INTO GOOD EATS.
HERE YOU GO. NICE JOB OUT HERE.
♪♪
BEFORE WE CAN CONTEMPLATE THE PRODUCTION
OF A WORLD-CLASS FRENCH-STYLE OMELET,
WE MUST FIRST DEFINE EXACTLY WHAT
A WORLD-CLASS FRENCH-STYLE OMELET IS.
FOR ME, IT MEANS A COMBINATION OF THIS
AND THIS.
THAT'S RIGHT, A SMOOTH, RICH CUSTARDY INTERIOR
ENCASED IN A GOLDEN, EVER-SO-SLIGHTLY CRISP EXTERIOR.
A JUXTAPOSITION OF UNRELATED FORMS, YOU SAY?
I THINK NOT, AFTER ALL,
WHAT IS EGG BUT A CUSTARD READY TO HAPPEN.
AND THANKS TO ITS UNIQUE FAT AND PROTEIN CONTENT,
IT TOASTS VERY NICELY TOO.
NOW TO GET STARTED, WE WILL NEED THREE OF THESE,
WARMED FOR FIVE MINUTES IN HOT, NOT SCALDING, TAP WATER.
NOW THE FASTER AN OMELET COOKS,
THE MORE TENDER IT'S GOING TO BE.
SINCE COLD EGGS HAVE A LONGER THERMAL TRIP TO TAKE,
STARTING WITH WARM EGGS MAKES GOOD SENSE.
YOU'LL NEVER SEE THIS STEP MENTIONED IN A FRENCH COOKBOOK
BECAUSE THE FRENCH DON'T REFRIGERATE THEIR EGGS.
NOW WHILE THESE SOAK, WE'LL CONTEMPLATE SOME HARDWARE.
THE FIRST THING YOU'RE GOING TO NEED
IS A TEN-INCH, NONSTICK ALUMINUM PAN,
AND YOU... EXCUSE ME.
HELLO?
(man with French accent) IDIOT! YOU MUST USE A CURED STEEL OMELET PAN!
YOU MUST NEVER COOK ANYTHING ELSE IN IT,
WHO IS THEESE... I MEAN THIS?
WHO DO YOU THINK IT IS, YOU FUZZY-HEADED NINNYHAMMER?
I DON'T CARE WHAT THE AH, VOICES TELL YOU.
YOU DO NOT NEED A SPECIAL OMELET PAN,
BUT WHEN PURCHASING THE NONSTICK PAN EVERY KITCHEN NEEDS,
YOU SHOULD KEEP AN OMELET'S NEEDS IN MIND.
NOW FAST HEAT ABSORPTION IS KEY,
SO CONSIDER AN ALUMINUM PAN
RATHER THAN A STEEL OR CLAD PAN.
LIKE A CREPE, AN OMELET NEEDS TO SLIDE,
SO LOOKS FOR THE KIND OF SMOOTH, NONSTICK SURFACE
USUALLY FOUND ON LESS-EXPENSIVE PANS.
YOU ALSO WANNA STEER CLEAR OF PANS
THAT HAVE A DISTINCT LINE
BETWEEN THE BOTTOM AND THE SIDES.
YOU WANNA LOOK FOR SOMETHING
THAT'S GOT A VERY GENTLE SLOPE, ALMOST LIKE A BOWL.
NOW THIS IS MY FAVORITE OMELET PAN,
WHICH I PICKED UP AT MY FRIENDLY NEIGHBORHOOD RESTAURANT SUPPLY STORE
FOR A SONG.
OF COURSE, THIS IS ONLY ONE PART OF A BINARY SYSTEM,
THE OTHER PART BEING A SPATULA.
ETYMOLOGICALLY SPEAKING,
SPATULA COMES FROM THE LATIN SPATHA
MEANING A FLAT, ELONGATED INSTRUMENT.
FROM THAT THE ITALIANS GET SPADA , OR BROADSWORD,
AND FROM THAT WE GET SPADE...
AS WELL AS THE TERM SPAY,
WHICH IS NOT TO SAY YOU SHOULD FIX YOUR CAT WITH A SWORD,
BUT I GUESS IT WOULD DO THE TRICK.
THE DIMINUTIVE FORM OF SPATHA IS SPATHULA,
AND THAT'S WHERE WE GET SPATULA FROM,
MEANING A SMALL ELONGATED INSTRUMENT.
WHICH ONE IS BEST FOR AN OMELET? FOLLOW ME.
HEY "W", HOW'S THE NEW GIG GOING?
THE COFFEE'S TERRIBLE, THIS SMOCK IS POLYESTER,
AND I'D RATHER PUNCH YOU THAN THIS TIME CARD.
TIME CARD... WELL, WE'LL WORK THAT OUT LATER.
HOW ARE THE SPATULA TESTS COMING?
BLADES WERE TESTED FOR FLEXIBILITY, STAINING,
HEAT RESISTANCE, AND OVERALL DESIGN.
(sighing) OH, COME ON!
PLASTIC ISN'T FLEXIBLE SO WE RULED THOSE OUT.
RUBBER'S FLEXIBLE BUT IT STAINS, CRACKS WITH USE,
STICKS TO MANY SOFT FOODS,
AND DOESN'T DO TOO WELL IN THE HIGH-HEAT TEST.
SILICONE, HOWEVER, DOESN'T CRACK OR STAIN,
AND IT CAN HANDLE UP TO 600 DEGREES.
EXCELLENT! WHAT ABOUT THE HANDLE DESIGN?
WOOD HANDLES ARE STRONG,
NATURALLY INSULATED,
BUT THEY WARP, ARE HARD TO CLEAN,
AND OFFER LITTLE ERGONOMIC SUPPORT,
AND...
THEY COME OFF WHEN YOU LEAST EXPECT IT.
ONCE THIS HAPPENS, FOOD CHECKS IN...
AND IT DOESN'T CHECK OUT... YUCK!
SO WHAT'S THE SOLUTION?
THIS SPATULA IS UNIQUE BECAUSE THE SILICONE BLADE
EXTENDS TO A LONG, EASY-TO-CLEAN COLLAR.
IT JOINS INTO AN ERGONOMIC, FOOD-GRADE, PLASTIC HANDLE
WHOSE LONG SHAFT LENDS THE RIGHT SUPPORT
OF BALANCE AND FLEXIBILITY.
THE WIDE BLADE IS PERFECT,
OUTSTANDING!
SO WHAT YOU'RE SAYING IS,
I SUGGEST THREE... THE WIDE BLADE,
A NARROW ONE TO GET IN TIGHT PLACES,
AND THIS SLIGHTLY CONCAVE MODEL CALLED THE SPOONULA.
A SPOONULA... YOU GOTTA BE JOKING, HUH?
A.B., I NEVER JOKE ABOUT MY WORK.
OR ABOUT ANYTHING ELSE FOR THAT MATTER.
♪♪
♪♪
(Alton Brown) REMEMBER, CRACK ON A FLAT SURFACE
LIKE A SAUCER OR COUNTER
TO AVOID DRIVING SHRAPNEL UP INTO THE EGG.
AS FOR MIXING,
I LIKE GOING WITH A NICE, BIG COFFEE CUP
'CAUSE IT'S JUST THE RIGHT SIZE FOR THE JOB,
AND IT'S GOT A CONVENIENT CARRYING HANDLE.
AS FOR THE BEATING TOOL,
I LIKE USING A FORK RATHER THAN A WHISK.
WHISKS TEND TO INVITE UNWANTED AIR BUBBLES TO THE PARTY.
BUBBLES ARE BAD BECAUSE THEY ACT AS AN INSULATOR,
PREVENTING THE HEAT FROM FINDING ITS WAY QUICKLY INTO THE EGG.
THE RESULT... A RATHER DRY FOAM,
NOT GOOD EATS.
AH YES, MANY OMELET PROCEDURES
CALL FOR UP TO A TABLESPOON OF WATER PER EGG
TO BE ADDED TO THIS MIXTURE.
THERE ARE A FEW TIMES I'LL GO ALONG WITH THAT,
BUT THIS ISN'T ONE OF THEM.
NOPE, THE ONLY THING I AM GOING TO ADD
ARE A FEW PINCHES OF FINE-GRAIN SALT.
ALAS, MY BELOVED KOSHER FLAKES
DISSOLVE TOO SLOWLY FOR THIS PROCESS.
YOU KNOW, ONE OF THE REASONS
I THINK AMERICANS MAKE PRETTY ONEROUS OMELETS, BY AND LARGE,
IS BECAUSE WE WORK WITH RECIPE BOOKS THAT SUGGEST
THAT OMELET MAKING ONLY INVOLVES THREE OR FOUR STEPS.
TRUTH IS, A GOOD OMELET TAKES ABOUT 39 STEPS.
OH, RELAX!
THERE ARE ONLY 10 STEPS TO MAKING GREAT OMELETS
AND MOST OF THEM ARE LITTLE TEENY, WEENSY STEPS.
BESIDES, WE'VE DONE THE FIRST THREE.
WE WARMED THE EGGS, WE SEASONED THE EGGS, AND WE BEAT THE EGGS.
NEXT WE HAVE TO HEAT THE PAN.
AS YOU PRACTICE YOUR TECHNIQUE,
YOU'LL DISCOVER THE RIGHT TEMPERATURE SETTING
FOR BOTH YOUR PAN AND YOUR COOKTOP.
FOR NOW, I'M JUST GONNA START
HALFWAY BETWEEN MEDIUM AND HIGH.
NO HIGHER, OR YOU'LL MAKE ALL TOAST AND NO CUSTARD,
IF YOU GET MY DRIFT.
NOW EVEN A NONSTICK SURFACE
IS POCKED WITH TINY MICROSCOPIC CREVICES,
AND PORES, AND OF COURSE, SOME SCRATCHES.
EGGS CAN POUR INTO THOSE AND SET,
GRABBING HOLD OF THE PAN.
HEAT EXPANDS THE METAL, SQUEEZING MANY OF THESE OPENINGS SHUT,
SO ALWAYS HEAT YOUR PAN EMPTY FOR A FEW MINUTES
BEFORE ADDING THE EGGS.
HOW HOT?
WELL, FOR THOSE OF YOU WITH AN INFRARED THERMOMETER,
I'D SAY 325 TO 350.
FOR THOSE OF YOU THAT DON'T HAVE...
NIFTY, INFRARED THERMOMETERS,
HEAT THE PAN UNTIL BUTTER DOES THIS.
THAT IS, FOAM BRISKLY.
NOW SOME PEOPLE ENDORSE AN OIL-BUTTER COMBO,
THE IDEA BEING THAT THE HIGHER SMOKE POINT OF THE OIL
WILL PREVENT THE BUTTER FROM BURNING.
BUT SINCE IT'S THE SOLIDS IN THE BUTTER
THAT BURN IN THE FIRST PLACE... I'M NOT BUYING IT.
THE BEST WAY TO PROTECT AGAINST BURNED BUTTER
IS TO START WITH CLARIFIED BUTTER,
WHICH HAS HAD ALL OF THESE SOLIDS REMOVED
OR TO START WITH BUTTER THAT HAS BEEN SOFTENED
JUST TO ROOM TEMPERATURE.
THAT WAY, THE ALREADY-MELTED PORTION OF THE BUTTER
WON'T HAVE TIME TO BURN
WHILE IT'S WAITING FOR THE REFRIGERATOR-HARD REMAINS TO LIQUEFY.
ANOTHER ARGUMENT FOR BUTTER,
BESIDES TASTE AND RAPID BROWNING,
IS THE FACT THAT BUTTER WILL TELL YOU WHEN IT'S READY.
IT FOAMS, IT SMELLS NUTTY, YOU COOK.
NOW ONCE MELTED, YOU WANNA BRUSH THIS BUTTER AROUND
WITH A BASTING BRUSH.
SURE, YOU COULD JUST SWIRL THE BUTTER,
BUT THIS ALLOWS YOU TO COVER A LOT MORE AREA
WITH A LOT LESS BUTTER IN A LOT LESS TIME.
NOW WE'RE READY FOR STEP FIVE...
AND IT'S A BIG ONE.
POUR THE EGGS RIGHT INTO THE MIDDLE OF THE PAN,
AND THEN STIR VIGOROUSLY WITH YOUR SILICONE SPATULA FOR FIVE SECONDS.
NOTICE THAT I'M NOT SO MUCH
MOVING THE SPATULA AROUND THE PAN
AS I AM MOVING THE PAN AROUND THE SPATULA.
THAT CREATES A MORE EVEN CURD.
THERE...
NOW AS SOON AS A SEMI-SOLID MASS OF CURD STARTS TO FORM,
WE MOVE TO STEP SIX, WHICH I LIKE TO CALL SWIRL AND SWEEP.
CATCHY, HUH?
BASICALLY WE'RE GONNA LIFT THE EDGE OF THE PAN,
SWIRL ALL THE WAY AROUND,
SO THE EXCESS LIQUID CAN POUR OFF INTO THE PAN.
THEN WE'RE GONNA USE THE TIP OF THE SPATULA
TO BASICALLY WIPE AROUND THE PERIMETER.
THAT'LL TIDY UP THE ROUND SHAPE,
AND PUSH BACK THE EDGE A LITTLE BIT, WHICH IS IMPORTANT.
WE NOW ARRIVE AT STEP SEVEN,
WHICH HAPPENS TO BE MY FAVORITE.
WALK AWAY, DO NOTHING FOR TEN SECONDS, OKAY?
AT THIS POINT, THERE'S NO AMOUNT OF PRODDING,
POKING, OR FIDDLING THAT YOU CAN DO
TO MAKE THAT OMELET COOK ANY QUICKER.
IN FACT, MESSING WITH IT NOW
WILL PROBABLY ONLY RESULT IN AN OMELET THAT'S STUCK TO THE PAN.
IN OTHER WORDS, SCRAMBLED EGGS,
NOT THAT THERE'S ANYTHING WRONG WITH THAT,
IT'S JUST NOT REALLY WHAT I WANT TODAY.
IF YOU SEE THE OMELET START TO JUMP UP OUT OF THE PAN
AT THIS POINT, LIKE MEXICAN JUMPING BEANS,
TURN DOWN THE HEAT TO MEDIUM-LOW, BUT THIS LOOKS GOOD.
I WOULD SAY THAT WE ARE DEFINITELY IN TIME FOR STEP EIGHT,
WHICH IS THE AH... WELL, WE'LL CALL IT THE JIGGLE STEP.
BASICALLY WE WANNA MAKE SURE
THAT THE OMELET'S COMPLETELY FREE OF THE PAN.
WE WOULDN'T BE ABLE TO DO THIS
IN A REALLY EXPENSIVE TEFLON PAN
BECAUSE IT WOULD HAVE TOO MUCH TEXTURE.
WE NOW COME TO STEP NUMBER NINE, THE BIG FINALE,
THE FOLDING AND THE PLATING.
LIFT UP THE FAR EDGE AND SNAP THE PAN BACK TOWARDS YOU.
AS SOON AS YOU GET THERE,
USE YOUR SPATULA TO FOLD OVER 1/3 THUSLY.
THEN CHANGE YOUR GRIP FROM AN OVERHAND TO AN UNDERHAND,
AND MOVE TO THE PLATE.
I LIKE TO BRUSH A LITTLE BUTTER ON THE PLATE.
IT HELPS THE OMELET TO SLIDE OUT,
DON'T WANT IT TO BIND UP.
NOW JUST EASE THE PAN OVER...
AH, NOT PERFECT, BUT NICE.
ONE OF THE THINGS THAT I REALLY DIG
ABOUT THE TRI-FOLD PRESENTATION IS,
IT KEEPS THE INSIDE OF THE OMELET NICE AND WARM
WHILE I SLATHER ON A LITTLE MORE BUTTER, JUST A LITTLE.
WHY MORE BUTTER, YOU SAY?
WELL, FOR ONE THING, IT REALLY TASTES GOOD.
FOR ANOTHER THING, IT CREATES A SUITABLE SUBSTRATE FOR HERBAGE,
LIKE SOME NICE CHIVES... AH!
HERE WE HAVE A MEAL WITH A THOUSAND USES.
IT COULD SERVED ALONGSIDE YOUR FAVORITE BREAKFAST FARE
OR IN PLACE OF YOUR FAVORITE BREAKFAST FARE.
ME, I JUST LIKE TO SERVE IT UP
WITH A LITTLE SIDE SALAD AND A GLASS OF WINE
AND CALL IT DINNER.
I ALSO CALL IT GOOD EATS.
♪♪
(Alton Brown) SPEEDY PREPARATION AND CHEAP INGREDIENTS
MAKE THE OMELET PERFECT FOR MASS MUNCHING.
BUT WHEN THE NUMBERS OF MUNCHERS MOUNTS,
WE NEED TO FIND A MORE MANAGEABLE METHOD.
IN THIS CASE... THE BLENDER.
I LIKE TO GO WITH 2 1/2 EGGS
PLUS 1 TABLESPOON OF WATER FOR EVERY DINER.
NOW SINCE I HAVEN'T SEEN ANY HALF EGGS ON THE MARKET LATELY,
THAT MEANS 5 EGGS PLUS 1 OUNCE OF WATER
FOR EVERY 2 DINERS.
IF MY MATH IS RIGHT THAT TRANSLATES TO 10 EGGS
AND 1/4 CUP OF WATER FOR 4 DINERS,
WHICH IS WHAT WE HAVE HERE.
NOW WOULD ALSO BE THE TIME
TO ADD SOME SEASONINGS AND FLAVORS.
FOR INSTANCE, SOME SALT,
WE'LL SAY, TWO HEAVY PINCHES.
AND IF YOU WANTED TO GET A LITTLE FANCY WITH THINGS,
YOU COULD CONSIDER AN HERBAL ADDITION RIGHT NOW.
FOR INSTANCE, BASIL GETS ALONG
VERY, VERY NICELY WITH EGGS,
DILL... DITTO,
PARSLEY... ALWAYS A CLASSIC,
TARRAGON... SURPRISINGLY FINE WITH EGGS,
AND CHIVES... ALWAYS WELCOME TO THE PARTY.
ROSEMARY... NOT SO MUCH.
BESIDES THE FACT YOU MIGHT GET A SPLINTER IN YOUR TONGUE,
IT'S JUST TOO RESINOUS FOR EGGS... OVERPOWERING.
ME, I'M GONNA GO WITH A CLUSTER BOMB
OF CHIVES, DILL, AND PARSLEY... BAM!
LAST BUT NOT LEAST, THE WATER.
NOW AS I SAID,
I DON'T NORMALLY ADVOCATE THE ADDITION OF WATER
WHEN YOU'RE TALKING ABOUT EGGS,
BUT WE'RE ABOUT TO PUT SOME SERIOUS HURTING ONTO THESE EGGS,
SERIOUS AGITATION,
AND THE WATER WILL ALLOW US TO REDUCE THE VISCOSITY.
A LOWER VISCOSITY MEANS WE'RE GONNA BE ABLE TO BEAT THE EGGS FASTER.
THAT MEANS LESS BUBBLE FORMATION,
WHICH COULD WRECK HAVOC ON OUR OMELETURE.
NOW SINCE MOST EGGS CONTAIN ABOUT 1.5 OUNCES
AND WE USUALLY MAKE AN OMELET WITH 3,
THAT MEANS WE NEED A 4.5-OUNCE LADLE.
NOW CHECK THE TEMPERATURE, AT 325, VERY GOOD,
AND LUBE UP WITH SOME BUTTER.
NICE SIZZLE... LOOKS JUST RIGHT.
THERE WE GO, NOW LADLE IN THE GOODNESS,
RIGHT INTO THE MIDDLE OF THE PAN,
THERE WE GO,
AND NOW THE STIR PHASE.
REMEMBER, MOVING THE PAN
AS MUCH AS WE MOVE THE SPATULA.
VERY GOOD.
AND NOW THE SWEEP.
STOP, JUST HOLD IT THERE A SECOND.
LOOK, I GOTTA TELL YOU RIGHT UP FRONT.
EVEN IF YOU BECOME THE GREAT ZEN GRAND MASTER OF PLAIN-OMELET MAKING,
SOMEWHERE ALONG THE LINE, SOMEBODY IS GONNA SAY,
"YOU GONNA PUT SOME FILLIN'S IN THAT?"
SORRY, IT'S GONNA HAPPEN, OKAY?
YOU ARE GONNA HAVE TO DEAL WITH FILLINGS,
AND NOW IS THE TIME TO BE THINKING ABOUT IT.
YOU'VE GOTTA REMEMBER THIS.
OMELETS HAVE ENOUGH TO DO JUST COOKING THEMSELVES
WITHOUT HAVING TO WORRY ABOUT COOKING
WHATEVER YOU DECIDE TO STICK INSIDE OF THEM.
SO WITH THE EXCEPTION OF CHEESE,
WHICH SHOULD BE EITHER GRATED, CRUMBLED, OR SHREDDED,
AND FRESH HERBS,
WHICH OBVIOUSLY CAN BE ADDED DIRECTLY TO THE BATTER,
ALL ADDED INGREDIENTS NEED TO BE NOT ONLY COOKED,
BUT BROUGHT TO ROOM TEMPERATURE...
OR BETTER, THEY EVEN NEED TO BE REHEATED.
AND DON'T JUST THROW THINGS IN WILLY-NILLY,
THINK THROUGH THE COMBINATIONS
AND TRY NOT TO ADD MORE THAN TWO THINGS AT A TIME.
FOR INSTANCE...
GRATED GRUYERE AND SAUTEED MUSHROOMS,
OR... CRUMBLED FETA CHEESE WITH COOKED AND DRAINED SPINACH,
OR THEN AGAIN, THERE IS MY PERSONAL FAVORITE,
RED AND GREEN PEPPERS, SAUTEED WITH ONIONS,
AND FINISHED WITH MONTEREY JACK CHEESE.
YUM, AND BY THE WAY,
(whispering) NOW WOULD BE THE TIME TO ADD IT.
WHEN YOU'RE READY TO ADD,
SPRINKLE INGREDIENTS ONLY OVER 2/3 OF THE SURFACE OF THE OMELET,
FACING AWAY FROM YOU.
THERE YOU GO.
DON'T GO OVERBOARD,
JUST A LITTLE SPRINKLE AROUND WILL DO.
WELL, MAYBE JUST A LITTLE MORE CHEESE, 'CAUSE I LIKE IT.
THAT LEAVES YOU 1/3 OF YOUR ROOM TO FOLD.
NOW DO YOUR SNAP BACK, FLIP OVER,
CHANGE YOUR GRIP,
AND MOVE DIRECTLY TO THE PLATE.
THERE YOU GO, FOR YOU.
OH, SORRY!
THAT WOULD HELP, HUH?
WHAT'S THE MATTER?
WHAT ARE YOU, THE FOOD POLICE, OR SOMETHING?
OH... YOU ARE THE FOOD POLICE.
HEY, NICE WALLET.
LOOK, I KNOW THAT, TECHNICALLY SPEAKING,
WE'RE NOT SUPPOSED TO EAT EGGS UNTIL
THEY'RE ABSOLUTELY, PERFECTLY SET INSIDE,
AND ODDS ARE, THESE ARE STILL JUST A LITTLE BIT RUNNY.
BUT IN MY OWN DEFENSE I WILL OFFER
THAT YOU ARE MORE LIKELY TO GET SALMONELLA
FROM YOUR... WELL HECK, FROM YOUR PET IGUANA...
♪♪
THAN YOU ARE FROM THIS OMELET.
OF COURSE, IF YOU REALLY ARE CONCERNED,
DO WHAT I DO AND USE PASTEURIZED EGGS,
AVAILABLE IN THE SHELL IN MOST MEGAMARTS.
SEE YA, COPPER! HA, HA, HA, HA!
♪♪
♪♪
OH WELL, YOU KNOW WHAT THEY SAY,
PRACTICE MAKES PERFECT,
AND SOME OF US JUST NEED A LITTLE MORE...
PRACTICE THAN OTHERS.
YOU KNOW, THERE IS ONE OMELET
THAT DOESN'T REQUIRE ANY PRACTICE AT ALL.
THE ITALIANS CALL IT A FRITTATA.
IT DISTINGUISHES ITSELF FROM A FRENCH OMELET
BECAUSE IT IS FLAT RATHER THAN FOLDED,
AND IT IS FIRM RATHER THAN CREAMY.
AND THERE'S ONE OTHER THING THAT'S REALLY GREAT ABOUT IT.
COME ON!
SINCE FRITTATA ARE FLAT,
THEY'RE NOT NEARLY AS FUSSY ABOUT FILLINGS AS FRENCH OMELETS.
EXCUSE ME... COME AND GET IT!
EXCUSE ME!
THE QUICHE.
IN OTHER WORDS, THEY ARE REFRIGERATOR VELCRO.
WHATEVER YOU GOT, IT'S GOOD TO GO.
LET'S SEE, I HAVE SOME ROASTED ASPARAGUS LEFT OVER.
WHAT THIS? IT SMELLS LIKE HAM.
IT IS HAM! EXCELLENT!
SOME PARMESAN CHEESE, ALWAYS A WELCOME ADDITION.
YEAH, IT'S STORE-BOUGHT, SO WHAT?
AND HERBS... PARSLEY, IN FACT.
WHERE I GOT IT FROM I HAVE NO IDEA,
BUT THAT OUGHT TO DO IT.
SET YOUR OVEN TO BROIL, HIGH, IF YOU'VE GOT IT.
OH, AND YOU'RE ALSO GOING TO NEED A PAN,
NICE AND HOT.
YOU'LL NOTICE THAT I HAVE MOVED UP TO A DIFFERENT PAN.
I'VE GOT MY 12-INCH NONSTICK HERE,
AND I DON'T CARE, REALLY, ABOUT SHAPE IN THIS CASE
BECAUSE I DON'T HAVE TO DO ANY FANCY FOLDING, FLIPPING,
AND PLATING, SO TO SPEAK.
SO ALL I CARE ABOUT IS A NICE WIDE-OPEN SPACE
WITH PLENTY OF TEFLON.
NOW THE FIRST JOB IS,
WE'VE GOT TO GET THE VEGETABLES HEATED BACK UP,
SO I'M JUST GONNA DUMP EVERYTHING IN.
THIS LOOKS ABOUT RIGHT.
HOW MUCH FILLING YOU ACTUALLY USE
DEPENDS ON THE PAN
AND ALSO DEPENDS ON THE TYPE OF INGREDIENT YOU'RE USING.
NOW I LIKE TO SEE KIND OF A SINGLE LAYER SPREAD OUT ON THE BOTTOM.
THAT LOOKS ABOUT RIGHT.
IF WAS ANY TIGHTER THAN THAT,
THE EGG WOULDN'T BE ABLE TO GET IN AND SET AROUND IT,
AND WE'D JUST END UP WITH SCRAMBLED EGGS,
NOT THAT THERE'S ANYTHING WRONG WITH THAT.
I'M JUST GONNA LET THESE COOK
'TIL I KNOW THEY'RE COOKED THROUGH AND HOT.
NOW THAT THESE ARE GOOD AND HOT
WE ARE READY FOR THE EGG MIXTURE.
YOU'RE GOING TO NEED TO MIX ABOUT ONE OUNCE OF GRATED PARMESAN CHEESE
WITH SIX EGGS AND A LITTLE BIT OF BLACK PEPPER.
THANK YOU, THING, SPEEDY LITTLE GUY.
NOW I'M JUST GOING TO POUR THIS DIRECTLY IN.
IT'S JUST LIKE MAKING A FRENCH OMELET
ONLY WE'RE GONNA STOP SHORT OF THE FOLD.
JUST STARTING TO FIRM UP ON THE TOP,
GETTING READY TO MOVE TO THE OVEN.
LAST THING I'M GONNA ADD... THE PARSLEY.
TWO TO FOUR MINUTES UNDER THE BROILER WILL DO IT.
REMEMBER WE'RE LOOKING FOR BROWN AND PUFFY,
NOT INCINERATED.
AH, GOLDEN BROWN AND DELICIOUS.
NOW IF YOU'RE NONSTICK SKILLET REALLY IS,
THEN THIS SHOULD SLIDE RIGHT OUT ONTO A CUTTING BOARD.
FOR PORTIONING, I PREFER A PIZZA CUTTER,
JUST GLIDE RIGHT ON THROUGH.
DEPENDING ON HOW MANY GUESTS AND HOW HUNGRY THEY ARE,
YOU CAN GET SIX TO EIGHT SLICES.
♪♪
MMM... A LITTLE DOLLOP OF SOUR CREAM
FINISHES OFF THE DISH QUITE NICELY.
I HOPE THAT THE LAST HALF HOUR
HAS FILLED YOU WITH THE FIERCE DESIRE
AND CONSIDERABLE CONFIDENCE NECESSARY
TO CREATE YOUR OWN OMELET.
NOW IF YOU FIND THAT YOU'RE FULL OF THE FORMER
BUT KIND OF LACKING IN THE LATTER,
WHY DON'T YOU TRY FIRING OFF A FEW FRITTATA FIRST,
JUST TO GET YOUR HAND IN BEFORE YOU ATTEMPT
THE MORE COMPLICATED FRENCH FARE.
AND EVEN THEN, REMEMBER...
SURE, THE PERFECT FRENCH FOLDED OMELET
MAY BRING YOU TO ENLIGHTENMENT...
BUT IN THE END EVEN AN IMPERFECT PRACTICE OMELET
WILL REALLY BRING YOU GOOD EATS.
SEE YA NEXT TIME.
Captioned by Scripps Networks, Inc.