{"id":8692,"date":"2023-11-25T06:49:04","date_gmt":"2023-11-25T06:49:04","guid":{"rendered":"https:\/\/secretsfrommyapron.com\/?p=8692"},"modified":"2023-11-25T06:49:04","modified_gmt":"2023-11-25T06:49:04","slug":"professional-chef-shares-their-recipe-for-restaurant-quality-omelettes-at-home","status":"publish","type":"post","link":"https:\/\/secretsfrommyapron.com\/everyday-meals\/professional-chef-shares-their-recipe-for-restaurant-quality-omelettes-at-home\/","title":{"rendered":"Professional chef shares their recipe for restaurant quality omelettes at home"},"content":{"rendered":"

Jamie Oliver demonstrates how to make a folded omelette<\/h3>\n

A YouTube creator, known by the username Photosandfood, took to the platform to share his recipe for a delicious and fluffy omelette.<\/p>\n

The short clip was captioned: \u201cHow to make a restaurant quality omelette at home quickly and easily.\u201d<\/p>\n

The chef began by seasoning three eggs and vigorously whisking them, ensuring maximum aeration for an extra velvety texture.<\/p>\n

He then added some of his favourite fillings, including red onion and green vegetables, and added cream to enhance the creaminess.<\/p>\n

The video creator then poured the mix into a pre-heated pan with some butter and topped the omelette with cheese.<\/p>\n

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To finish off the recipe, the chef carefully folded the omelette in half and placed it on a plate, which he decorated with chives and a side of hot sauce in a ramekin.<\/p>\n

Celebrity chef Jack Stein also gave an insight into how to make the best omelette possible with quality eggs.<\/p>\n

The current Chef Director at Rick Stein Restaurants said any type of egg will do when it comes to making a tasty omelette, but free-range and organic are the better options.<\/p>\n

“I love Burford Browns as they have a really yellow yolk, which gives a more appealing yellow finish,” said Chef Stein.<\/p>\n

“The key to making a delicious omelette is to cook it slowly, so it is soft in the middle as you fold it over,” said Chef Stein.<\/p>\n

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When cooking the omelette slowly in the pan, make sure you add “a little oil and butter”.<\/p>\n

Plus, Chef Stein said you need to “keep stirring until it forms a solid crust”.<\/p>\n

He added: “Just as it\u2019s about to hit the point of being cooked, flip onto a plate.”<\/p>\n

Chef Stein said: “Making an omelette is a great skill and a lot of restaurants will use it to test a chef\u2019s ability, so it’s definitely something to master!”<\/p>\n