Current Chef Director at Rick Stein Restaurants, Chef Jack, said any type of egg will do when it comes to making a tasty omelette, but free-range and organic are the better options.
“I love Burford Browns as they have a really yellow yolk, which gives a more appealing yellow finish,” said Chef Stein.
How to make a delicious omelette
“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.
When cooking the omelette slowly in the pan, make sure you add “a little oil and butter”.
Plus, Cheft Stein said you need to “keep stirring until it forms a solid crust”.
READ MORE… Jamie Oliver’s omelette wrap is super-tasty for breakfast on-the-go – recipe
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He added: “Just as it’s about to hit the point of being cooked, flip onto a plate.”
Chef Stein said: “Making an omelette is great skill and a lot of restaurants will use it to test of a chef’s ability, so it’s definitely something to master!”
Rick Stein Restaurants omelette recipe
Serves: six
Ingredients:
- 15g unsalted butter
- One shallot, finely chopped
- Six free-range eggs
- One tbsp clotted cream
- 50g Parmesan, finely grated
- 100g white crab meat
- 50g brown crab meat
- Two tbsp chopped fresh herbs (mix of parsley, chives, chervil and tarragon)
- Salt and freshly ground black pepper
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Method:
Heat the butter in a medium frying pan and add the shallot. Fry for two minutes, until softened.
In a medium bowl, lightly beat the eggs with the clotted cream. Stir in the Parmesan, crab meats, herbs, salt and pepper.
When the shallots are soft, pour in the egg and crab mixture. Reduce the heat to low and, using a spatula, occasionally draw in the sides as they start to set. While the egg is still wobbly and soft, flip one side of the omelette over the other to form a semi-circle.
Slide the omelette onto a plate, cut in two, and serve each half with a side salad and bread.
Chef Jack Stein’s credentials
Chef Jack Stein was voted Best Chef at the 2023 Food Magazine Reader Awards.
Not only that, he has started his own cookery course at the Rick Stein’s Cookery School.
A familiar face on television, Chef Jack has made appearances on Saturday Kitchen, Sunday Brunch, and Steph’s Packed Lunch.
Chef Jack has also released his cookbook, World On A Plate, released by Bloomsbury Cooks and Absolute Press.
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