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CreativityTranscript
00:00 (upbeat music)
00:02 Hi, I'm Chef Amy Hoagie,
00:07 and I'm here to teach you how to play with food.
00:10 We're gonna be making an omelet,
00:12 a nice, fluffy, hot omelet that you can make at home.
00:15 The ones that you can get in the buffets that you go
00:17 and the fancy brunches on Sunday,
00:20 you can do this at your house.
00:21 So the first thing you gotta do is preheat your pan,
00:24 a nice, kind of a heavier saute pan,
00:27 to medium, medium-high heat.
00:28 You want that heat.
00:29 The egg is gonna cook quick.
00:31 You want it to cook quick like that,
00:32 and then throw in your veggies
00:33 or whatever toppings you wanna put back on.
00:35 But what we're also gonna do here before we do that,
00:38 we're gonna keep that heating up a little bit more,
00:40 is we wanna chop up some vegetables.
00:41 I'm big into adding vegetables into your food.
00:43 You can add anything you want.
00:45 Today, we're gonna go ahead and add some baby tomatoes,
00:47 which I think are super sweet.
00:49 Generally, a lot of kids like these.
00:51 Don't have to put 'em in there if you don't want to.
00:52 Red bell peppers, I love the red color.
00:55 She's gonna go ahead and chop those.
00:56 You done?
00:58 Now, I've got my assistant here, Alexis,
01:00 who's gonna be helping me cook up the egg.
01:02 And actually, in France, I was told,
01:05 when I went to the French Culinary Institute in New York,
01:07 they said that the way they test out chefs
01:09 to see how good they are is for them to cook up eggs.
01:12 You'd think you'd ask them,
01:13 they'd ask them to make filet mignon,
01:14 but they ask 'em to cook up eggs.
01:16 Not too runny, not too dry, not too hard, not too soft.
01:19 And I'm gonna show you how to do that over here.
01:21 Let's go ahead and crack our eggs.
01:23 And I like to do that, you can grab your bowl.
01:26 She's gonna go ahead and crack her eggs right here.
01:27 We're gonna add a little bit of milk.
01:29 I like adding a little bit of milk, go ahead.
01:31 And actually, I crack 'em right here on the cutting board,
01:35 because sometimes when you crack 'em on the edge,
01:36 the inside of your shell gets into your egg.
01:39 Jacques Pepin taught me that at the school I went to.
01:42 And a lot of times, if eggs aren't pasteurized correctly,
01:45 there's stuff on the outside of the egg
01:47 that can actually be bacteria
01:48 that could really not make your eggs super healthy for you.
01:52 And actually make you sick.
01:53 We don't wanna get sick off of this.
01:55 Okay, I'm gonna whip this up with a fork.
01:57 Now, the reason why you whip it up,
01:58 instead of not just plopping it in your pan,
02:01 is you're adding air.
02:02 That's gonna add the fluff.
02:04 Gonna add a little bit of milk.
02:05 This might be a tablespoon.
02:07 Okay, you don't wanna add any more than that.
02:08 Some people add water,
02:10 if you don't want the extra dairy in there.
02:12 So you're adding that air in there, creating those bubbles.
02:16 Okay, so what we're gonna do
02:19 is we're gonna come on over here, actually, add some salt.
02:22 Gotta add some salt.
02:24 And if you would grab the onions, the peppers,
02:26 all of our stuff that's gonna go on top,
02:28 we're gonna come on over here.
02:29 Okay, I've got my pan nice and preheated.
02:31 Medium, medium-high heat.
02:33 Most times, if you mess up your eggs,
02:35 it's generally because you don't add your oil.
02:36 You need a little bit of oil in there.
02:39 Okay, then you're gonna add your egg.
02:41 We nicely fluffed up our eggs.
02:42 We'll pour that in there.
02:44 You want that sizzle, all right?
02:46 And what I kinda do is you kinda go along there.
02:51 Oh, yeah.
02:52 And it's already set.
02:54 Kinda shift it around a little bit.
02:56 Now we're gonna go ahead and add a little bit of onion.
02:59 You kinda like to add it when it's still setting
03:03 because then it'll stick to the,
03:04 it'll go ahead and stick into the egg
03:07 so it doesn't fall out.
03:09 A little bit of basil.
03:10 I'm gonna throw all that basil in there.
03:12 You wanna put some salt in there for me?
03:13 Do a little sprinkle of salt.
03:15 Nice, gotta season all the way through.
03:18 Those vegetables don't really have any salt.
03:20 Then, of course, some little cheese.
03:24 All right.
03:25 You can never add too much cheese, I don't think.
03:27 All right, so then what you're gonna do
03:29 is you're gonna loosen it up on the sides, okay?
03:33 And you can even do this and let some of that run off.
03:36 All right.
03:38 This is not one of the easiest things to do,
03:41 making an omelet.
03:42 All right.
03:46 Now what I'm gonna do is you kinda lean it over
03:49 and you're gonna flip, okay?
03:53 Get a little juice running out of there.
03:56 It's all good.
03:56 Sometimes there's some egg in there,
03:59 there's some cheese in there,
04:00 there's some liquid in there.
04:01 It's okay.
04:03 In fact, I'm gonna go ahead and get out another spatula,
04:05 probably a little bit bigger one will help it.
04:08 But see how it's loosened
04:09 and it's able to move on your hand?
04:11 All right.
04:14 It's gonna firm up just a little bit more.
04:17 It's really soft right now.
04:19 I want it just a touch more solid.
04:23 You can even
04:24 get on in there and flip it over again, okay?
04:30 You see, you can't even see where that spot fell apart.
04:34 That's the beauty of cooking, okay?
04:38 And what I'm just gonna do
04:39 is you're gonna bring your plate over here for me.
04:41 I'm gonna go ahead and slide it right on here, okay?
04:45 That's a nice three-egg omelet.
04:47 Well, here we go.
04:48 Here's our finished egg omelet.
04:50 Nice and fluffy, nice and thick, as you can tell.
04:52 It's not really flat.
04:53 It's got a little gloss to it.
04:55 And one thing to remember,
04:56 even if you think your eggs aren't quite cooked all the way,
04:59 go ahead and plate it, put it on your plate, let it cool,
05:01 because it will continue to cook
05:03 even on your plate up to like two minutes.
05:05 So don't worry about it.
05:06 It'll go ahead and settle and it'll be great.
05:09 So let's go ahead and have a sample.
05:10 Alexis?
05:11 Mm-mm, I like the cheesy bite.
05:14 Mm.
05:18 So would you make this at home?
05:20 - I love eggs.
05:23 - You could probably make this on a weekend, couldn't you,
05:24 for the family?
05:25 - Mm-hmm.
05:26 - Well, thank you for joining me.
05:27 I'm Chef Amy Hoagie,
05:29 here to teach you how to play with food.
05:30 And if you have any questions
05:31 or wanna check me out on chefamy.com, that'd be awesome.
05:34 Thank you for coming and helping me today.
05:36 And we'll see you again soon.
05:38 (upbeat music)
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