Finish an Omelette

Finish an Omelette
Hi! I'm Louis Ortiz on behalf of Expert Village and we are going to cook a 2 egg omelet with avocado and cheese today. I showed you the preparatory work already in another video. So I've got a fire going under my pan so I am getting that nice and warm. I like using these commercial spatulas because they are real gentle on the eggs and they are gentle on your Teflon as well and they can stand up to the heat. What I am going to do is I've got some butter here and I am going to put just a couple of dabs in the pan so that we can create some lubrication on nice slick surface for these guys to slide around on. With omelets, it is just something that you don't want to rush too much because you will tend to get a brown outer covering on the omelet before you actually fold it over and that is what we are trying to avoid. So as the butter starts to bubble just a little bit from underneath, I am going to go ahead and put in my 2 eggs that have been beaten with some low flat milk and I am just going to do a nice even pour like that so that nothing sloshes around the outside and such. What we are really looking for is just even cooking and an even slow cooking in a sense that we have a nice firm base for this omelet to rest and move around on. I'm going to wait for the white as you start to see the edges around the omelet itself on the inner part of the pan. As it starts to turn white, we know that we are getting some doneness under there and you can move this around just a little bit. I'm showing you this as an example and you can see how much egg still needs to be done. So we are going to fold this guy over half way and just make an American style omelet. A French style omelet would be folded over 3 ways and the French style omelets usually have a little bit of egg on the middle that is kind of undone but as Americans, we tend to like ours cooked fully so that is what we are going to do. I've got some diced avocado and I am getting some good edges in a good center on this guy and I am just going to kind of push the egg around just a little bit to catch those edges so that it gets done. The rest of it will get done when I flip it. So we will throw some avocado in here. Just kind of plop that down into the center and I've got some nice finally grated Colby Jack Cheese and I did a fine grate on that so it will melt evenly. It seems to ball up a little even after you have done that. It is still better than putting whole chunks of cheese in there which won't melt evenly within the omelet itself as you go through the cooking process. Again, I like using these spatulas simply because they are real gentle on your Teflon and more importantly they are gentle on the eggs and as this egg gets done at a low temperature, you will notice that the edges become just a tiny bit dry which is okay. But I want to be able to get the spatula underneath. As you notice, the whole omelet is moving which is a good sign. It is actually all sliding along with the pan so that we know we've done something right. I tend to just lift up on this guy, hold it with my fingers, its a little high, fold them over this way. So I am pushing on this guy on the outside there is where the undone egg tends to come through. We are actually going to flip them over. So you can lay this over with the spatula if you so desire, if its easier for you. I tend to just flip them. We'll flip them this way, kind of like you do an over easy egg. Again, a really really low flame because I don't want to get a whole bunch of color and darkness and brownness on this guy. I'm just going to go ahead and just turn this thing off. There's enough residual heat in there that it is going to keep cooking this egg. So I can press on this and I can feel that there is not wet residual egg left so it is pretty much a done deal at that point. There is a 2 egg omelet, some avocado and Colby Jack Cheese.