I have to admit to being an omelette novice. So I went on the hunt for some help.

I learnt so much from watching two amazing youtube videos. One is by Jamie Oliver and the other by a chef I have only just stumbled upon called Jacques Pépin. I have attached their videos to the bottom of this post.

As I have a overwhelming amount of oyster mushrooms I decided to test my new knowledge with them. Practice makes perfect but I don’t mind as the not so good ones taste amazing too. 🙂

The Technique

The oyster mushrooms easily split/peel into nice little strips. I then cooked them quickly in some oil and butter.

I then whisked 2 eggs for about one minute. You really want to mix the white into the yolk but you don’t need to over do it either.

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I then melted some butter in my fry pan. Note that I am using one that has curved sides as this helps when you come to fold the omelette over.

I added the egg and slowly moved the curds around using a spoon. I always thought you just left the egg alone until it ‘set’ and then flipped it. The liquid egg will move into the spots left behind by you moving the curds, forming more curds. This process gives the omelette a creamier texture.

Once you get the egg cooked to your liking (some like it runnier than others) stuff the omelette with the mushrooms and fold it over.

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Then serve. 🙂

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Cooked through but still lovely and creamy on the inside.

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Please watch the master chefs’ videos below.

Enjoy,

PK


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