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- I'M HERE WITH MY FRIEND JEAN-CLAUDE, MY OLDEST FRIEND.

OVER HALF A CENTURY, WE'VE BEEN WORKING TOGETHER.

WE'VE SHARED A LOT OF EGGS TOGETHER, RIGHT?

- OH, WE BROKE A LOT OF THEM.

- [laughs] YES.

DID YOU SEE, I ALWAYS MAKE A SMALL HOLE AT THE END OF THE ROUNDED PART TO RELEASE THE PRESSURE SO THEY DON'T CRACK.

- MOST OF THE CHEFS DON'T DO THAT.

- RIGHT, AND HERE I DID THEM IN A GRATIN, AND FRANKLY, IT WASN'T COMPLICATED TO DO.

COOK THE EGG FOR ABOUT 6 MINUTE.

WHILE THEY ARE COOKING, YOU CAN MAKE THE SAUCE.

ADD A TABLESPOON OF BUTTER, MELTED, AND A TABLESPOON OF FLOUR.

COOK FOR ABOUT 20, 30 SECONDS WITHOUT BROWNING IT, AND YOU ADD EITHER MILK OR HALF-AND-HALF, ABOUT HALF A CUP OF IT.

AND MIX IT SO THAT IT COMES TO A BOIL AND IT GET NICE AND THICK.

NOW YOU CAN SET IT ASIDE.

WHEN YOUR EGGS ARE COOKED, YOU CAN DRAIN OFF THE BOILING WATER, AND YOU SHAKE THE PAN TO CRACK THEM.

THEY HAVE TO BE WELL-CRACKED SO THAT THEY SHELL PROPERLY.

AND YOU TRANSFER THEM TO A NICE ICE BATH, YOU KNOW, ICE AND WATER.

WHEN THE EGGS ARE COOLED, PEEL THEM UNDER COLD RUNNING WATER.

IT'S IMPORTANT TO MAKE A HOLE ON THE ROUND SIDE WHERE YOU MAKE THE PINHOLE TO START WITH.

WHAT YOU WANT TO DO, THERE IS A MEMBRANE UNDER THE SHELL.

YOU WANT THAT WATER TO RUN BETWEEN THE MEMBRANE AND THE EGGS ITSELF.

AND THAT MAKES IT EASIER TO PEEL, AS YOU CAN SEE.

NOW TO MAKE THE SPINACH, YOU REMOVE THE STEM AND YOU DROP THEM WET FROM BEING WASHED INTO A HOT PAN, AND YOU COVER THEM.

THEY'RE GOING TO GET WILTED IN 1 OR 2 MINUTES.

AND THEN YOU REMOVE THEM FROM THE PAN.

YOU WANT TO PRESS A LITTLE BIT OF THE EXTRA WATER OUT.

PLACE THE BUTTER IN YOUR PAN AND COOK IT UNTIL BROWN TO HAVE A BROWN BUTTER.

YOU PLACE THE SPINACH BACK IN IT, SEASON WITH SALT, PEPPER, GRATED NUTMEG.

YOU MIX IT THOROUGHLY TOGETHER AND THEN YOU ARRANGE ALL YOUR SPINACH INTO A LITTLE GRATIN DISH.

AND THEN WHEN YOU'RE READY, YOU PLACE THOSE MOLLET EGGS RIGHT ON TOP TO EMBED THEM REALLY IN THE SPINACH.

YOU SPRINKLE THEM WITH A LITTLE BIT OF SWISS CHEESE, AND YOU SPOON THE WHITE SAUCE ON TOP OF THE EGGS SO THAT THEY ARE COATED EVENLY.

AND SPRINKLE WITH A LITTLE BIT OF PARMESAN CHEESE, AND RIGHT AWAY UNDER THE BROILER UNTIL GOLDEN BROWN.

YOU CAN SERVE THEM IMMEDIATELY.

AS YOU CAN SEE, IT WAS PRETTY EASY TO DO.

AND I'M SURE MANY TIME YOU HAVE DONE EGG WITH A PUREE OF SPINACH LIKE THAT.

YOU WANT ONE?

- YEAH.

OH, THEY LOOK SO TASTY.

- LOOK AT THAT GRUYERE, YOU KNOW, MAKING A MESS OUT OF THE TABLE.

- I LOVE GRUYERE.

- YEAH, I KNOW YOU LOVE GRUYERE.

HERE WE ARE.

[laughter] - OKAY.

- PERFECT, PERFECT.

- AND THEN YOU WANT TO CUT A PIECE.

YEAH, YOU SEE--YOU SEE THE EGGS IS REALLY RUNNY.

I KNOW YOU WANT A PIECE OF BREAD WITH IT.

HERE IT IS.

- YOU HAVE BUTTER?

- OKAY.

NO BUTTER FOR YOU.

[laughs] - [laughs] OKAY.

WELL, THAT'S REALLY GOOD.

- YOU KNOW, THE NUTMEG, YOU REALLY TASTE IT IN THE EGGS.

- YOU DO.

- TODAY WE ARE MAKING MORE DISHES WITH EGGS.

FROM SIMPLE TO ELEGANT, THIS IS ESSENTIAL PEPIN.

[upbeat string music] ♪ ♪ IF I ONLY HAD ONE THING TO EAT IN MY REFRIGERATOR, I THINK I WOULD WANT IT TO BE EGGS AND MAYBE CHICKEN.

EGGS ARE INCREDIBLE, THE DIVERSITY OF EGGS.

YOU KNOW, YOU CAN DO THEM SCRAMBLED.

YOU CAN DO THEM EN COCOTTE, LIKE HERE.

YOU CAN DO THEM FRIED, DEEP FRIED.

YOU CAN DO DIFFERENT TYPE OF OMELET, FLAT OMELET, ROLLED OMELET AND SO FORTH.

AND THEY ARE USED IN HUNDREDS OF DIFFERENT CUSTARD.

TODAY WE ARE GOING TO DO EGG EN COCOTTE.

WE CALL IT COCOTTE OR IN RAMEKIN.

THEN SCRAMBLED EGGS WE'RE GOING TO DO IN A BREAD CASE WITH A CANDIED OYSTER MUSHROOM.

THEN A COUPLE OF OMELETS, FINE HERB OMELET, MUSHROOM OMELET, MAYBE A FLAT POTATO OMELET.

AND WE'RE GOING TO HAVE A GREAT TIME.

SO I'M GOING TO START WITH THE OEUFS COCOTTES, AND YOU USE THOSE LITTLE RAMEKIN HERE, A PIECE OF BUTTER HERE TO BUTTER THIS.

AND IN THE VARIATION HERE, LET'S SAY THIS ONE-- I CAN PUT HERBS IN IT.

I CAN PUT HERB SO THAT I HAVE HERB STICKING ALL AROUND.

IN A CASE LIKE THIS, THIS IS ANOTHER TYPE OF COCOTTE.

YOU CAN PUT, LET'S SAY, THE MUSHROOM IN THE BOTTOM OF IT.

IN THAT ONE HERE, YOU CAN HAVE A LITTLE BIT OF CREAM.

LET'S SAY WITH YOUR MUSHROOM, MAKE IT RICHER.

AND AGAIN, PUT IT IN THE BOTTOM OF A MOLD.

HERE, I HAVE ALSO SOME HAM AND SOME PEAS HERE, WHICH ARE JUST WARMED UP IN BUTTER.

AND THAT WE CAN PUT THEM ON TOP OF THE EGGS WHEN IT COMES OUT.

IT'S A CHOICE.

SO HERE, TRY TO GET VERY LARGE EGGS, JUMBO EGGS, AND PREFERABLY OF THE BEST POSSIBLE QUALITY.

YOU KNOW, I MEAN, IT'S EASY NOW TO GET ORGANIC EGGS.

BREAK YOUR EGGS FLAT ON THE TABLE LIKE THIS AS OPPOSED TO BREAKING IT ON THE SIDE OF SOMETHING LIKE THAT, WHICH TEND TO PUSH THE YOLK INSIDE AND SOMETIME BREAK THE YOLK AND INTRODUCE BACTERIA IN IT.

IT'S BETTER TO PUT IT ON TOP LIKE THIS.

SO YOU CAN PUT YOUR SALT ON TOP OR IN THE BOTTOM.

HERE I WILL PUT IT ON TOP.

SO NOW THIS GOES INTO A BATH OF WATER.

AND I HAVE ABOUT HALF INCH OF WATER HERE.

AND THIS, YOU WANT IT TO BE COVERED BECAUSE THE STEAM WILL COOK THE TOP.

SO THAT COME WITH A LID, AND YOU CAN SEE THE STEAM GOING ON HERE, AND THAT WILL TAKE ABOUT 4 MINUTES, 4, 5 MINUTES--YOU STILL WANT IT TO BE PRETTY RUNNY IN THE CENTER.

IN ONE OF OUR EGGS, WE CAN DO IT-- I DO IT SOMETIME WITH A PUREE OF CARROT.

AND WHAT I HAVE HERE IS PIECES OF CARROT WITH WATER, A DASH OF SALT.

AND WE DO A PUREE OF CARROT... LIKE THIS.

A LITTLE PIECES OF BUTTER.

[blender gurgles] OKAY.

SHOULD BE NICE AND CREAMY.

INSTEAD OF BEING A PUREE, IT'S MORE LIKE A SAUCE.

YOU KNOW, THAT YOU PUT AROUND.

VERY GOOD WITH LOBSTER TOO.

SO THIS IS COOKING NOW.

AS YOU CAN SEE, THE STEAM IS COMING ON TOP AND IT WILL TAKE ABOUT 4 MINUTES TO COOK.

OKAY.

SEE, MY EGGS ARE FINE NOW.

YOU CAN SEE THEM, THAT IT'S STILL SOFT IN THE CENTER, BUT IT'S COOKED PLENTY.

WE'LL REMOVE THEM.

IT'S A QUESTION OF TASTE.

SOME PEOPLE LIKE IT MORE COOKED.

SOME PEOPLE LIKE IT LESS COOKED.

NOW ONE OF THE GARNISH WE WANTED TO DO WAS PEAS.

WE HAD A GARNISH OF HAM THAT WE PUT ALL AROUND ALSO.

AND THIS ONE JUST A LITTLE BIT OF HEAVY CREAM.

SOMETIME PUT ON TOP OF IT, SERVE IT THIS WAY.

I HAVE SOME CROUTON HERE.

THE CROUTON, YOU PUSH THEM DIRECTLY INTO THE EGGS.

AND LIKE THIS EGGS HERE, WE CAN UNMOLD IT, RUN A KNIFE AROUND.

PUT A CROUTON ON TOP OF IT.

AND YOU UNMOLD IT.

IF IT DOESN'T COME UP RIGHT AWAY, RUN YOUR KNIFE ON THE SIDE HERE.

YOU NEED A LITTLE BIT OF AIR UNDERNEATH.

OOP, IF YOU HAVE A LITTLE BIT OF AIR, YOU SEE WHICH COME, THAT EGG WILL COME OUT.

AND THIS IS THE EGGS THAT WE DECIDE TO DO THE PUREE OF CARROT, WHICH IS GOING TO BE LIKE A SAUCE.

ABSOLUTELY BEAUTIFUL.

AND AS YOU CAN SEE, THE CENTER HERE SHOULD BARELY BE COOKED, NICE AND CREAMY INSIDE.

THAT'S THE TEXTURE THAT IT SHOULD HAVE.

AND THE OTHER EGGS, YOU COULD DO THEM THIS WAY.

THE EGG COCOTTE.

WELL, I'M GOING TO DO A BEAUTIFUL DISH WITH SCRAMBLED EGGS HERE THAT WE PUT INTO A BREAD CASE.

THIS IS A LARGE BREAD LIKE THAT.

YOU CAN BUY IT WHOLE AND MAKE THICK SLICE.

NOW OF COURSE, DON'T THROW THAT TRIMMING OUT.

THAT TRIMMING IS USED FOR BREAD CRUMBS, FOR WHATEVER.

I CUT THE CORNER A LITTLE BIT.

YOU CAN USE A BREAD CASE LIKE THAT FOR A POACHED EGGS, FILL IT UP WITH A PUREE OF MUSHROOM, AND SO FORTH.

AND INSIDE, YOU WANT TO CUT 3/4 OF THE WAY THROUGH, MAYBE WITH A SMALL KNIFE LIKE THIS, TO REMOVE PIECES OF BREAD.

AND BASICALLY YOU HAVE A BREAD CASE AS I HAVE HERE.

YOU WANT TO BRUSH IT A LITTLE BIT WITH A DASH OF MELTED BUTTER ON EACH SIDE.

AND THEN YOU WANT TO PUT THAT IN THE OVEN ABOUT 350, 400 DEGREE, ABOUT 10 MINUTES, IT WILL NICE AND BROWN.

AND THEN WE'RE GOING TO SAUTE SOME MUSHROOM IN THERE.

OF COURSE, I HAVE HERE SOME OYSTER MUSHROOM.

THE STEM TEND TO BE A BIT TOUGH, SO SOMETIME YOU MAY NOT WANT TO USE IT, OR USE THEM IN STOCK OR THEN IN SOUP, OF COURSE.

IF YOU USE SOUP, YOU MAKE A PUREE OF IT, IT'S OKAY.

BUT OTHERWISE, IT'S A BIT TOUGH.

IF YOU USE THOSE SHITAKE MUSHROOM TOO, YOU DON'T WANT TO USE THE STEM; THEY ARE VERY TOUGH.

SO YOU HAVE TO TWIST THE STEM OUT.

SO NOW WHAT WE'RE GOING TO DO IS JUST BASICALLY SAUTEE THAT.

MAYBE A LITTLE DASH OF SALT ON TOP OF IT.

AND WE'RE GOING TO COVER IT, AND THAT'S GOING TO TAKE, YOU KNOW, ABOUT A FEW MINUTES UNTIL THE LIQUID COME OUT OF THE MUSHROOM, THEN IT START DRYING OUT AND IT'S LIKE--ALMOST LIKE MEAT.

BUT IT WILL TAKE 3, 4, 5 MINUTES.

AND NOW THEY CONTINUE COOKING, AS YOU SEE, AND THEY ARE ALMOST CANDIED AT THAT POINT.

SO AT THAT POINT, IT'S LIKE MEAT.

SO WE'RE GOING TO PUT SOME SHALLOTS IN THERE, ABOUT A TABLESPOON OR TWO OF SHALLOT, RIGHT THERE.

COOK THEM WITH THE SHALLOTS FOR ABOUT 20, 30 SECONDS.

FINE.

AND WE WANT NOW TO DEGLAZE IT WITH A LITTLE BIT OF WHITE WINE.

[sizzling] YOU WANT TO COOK THAT WINE, OF COURSE, A MINUTE OR SO TO TAKE THE HARSHNESS OUT OF IT.

AND THEN WE ARE GOING TO PUT A LITTLE BIT OF BROWN STOCK IN IT AND REDUCE IT.

AND THAT'S GOING TO BE THE GARNISH FOR THE SCRAMBLED EGGS.

SO THAT WILL COOK A COUPLE OF MINUTE.

AND NOW WE'RE GOING TO DO THE SCRAMBLED EGGS.

SIX SCRAMBLED EGGS.

I'M GOING TO PUT SALT IN IT, PEPPER.

I WANT TO BEAT MY EGGS, BREAK THE YOLK LIKE THIS.

YOU WANT TO BE SURE, LIKE, THE EGGS ARE WELL-BEATEN.

AND THAT'S IT.

IN A SAUCEPAN HERE, I WILL START DOING THE EGG.

I'M USING A WHISK HERE.

MY PAN IS REALLY HOT.

AND I'M GOING AROUND.

I WANT TO GET THE SMALLEST POSSIBLE CURDLE THAT I GET.

SCRAMBLED EGGS FRENCH STYLE WITH VERY, VERY SMALL CURDLE.

SO I GO AROUND.

YOU KNOW, SOMETIME WHAT WE DO, WE KEEP A LITTLE BIT OF THE RAW EGGS TO PUT AT THE END.

YOU KNOW WHAT, BECAUSE WHEN YOU TAKE THAT PAN OFF THE STOVE, IT'S STILL RETAIN A LOT OF HEAT.

AND THE EGGS CONTINUE COOKING.

SO YOU PUT THIS IN THERE TO STOP THE COOKING.

MAYBE A LITTLE BIT OF CREAM.

WHEN I CAN SEE THE BOTTOM OF THE PAN HERE STARTING, IT'S ALMOST COOKED ENOUGH.

AGAIN, DEPEND THE WAY YOU LIKE IT.

I'M GOING TO STOP IT NOW.

I'LL ADD THIS TO IT.

AND EVEN A LITTLE BIT OF CREAM... TO STOP THE COOKING OF THE EGGS.

I HAVE THE MUSHROOM HERE WITH THE SAUCE ALL AROUND.

THIS IS VERY INTENSE IN FLAVOR, YOU KNOW?

MY BREAD CASE IN THE CENTER.

THAT'S A NICE ONE.

AND NOW YOU WANT TO FILL THAT UP WITH EGGS.

UP TO THE RIM, LIKE THIS.

AND MAYBE A LITTLE PIECE OF HERBS.

I HAVE CHERVIL HERE WHICH GOES SO WELL WITH EGGS, THE CHERVIL.

AND THAT'S ABOUT A DISH FIT FOR A KING.

SCRAMBLED EGGS IN BREAD CASE WITH CANDIED OYSTER MUSHROOM.

I'M GOING TO MAKE A MUSHROOM OMELET FOR YOU.

I MEAN, THE CLASSIC, OR RATHER THE STANDARD OMELET THAT YOU GET IN ANY, YOU KNOW, IN ANY CAFETERIA OR DINER.

THREE EGGS--FOR THREE, A NICE OMELET.

AND THERE IS A SPECIFIC WAY OF DOING IT, WHICH IS DIFFERENT THAN THE SECOND OMELET THAT I'M GOING TO DO LATER.

SO YOU WANT TO BEAT YOUR EGGS PROPERLY.

[whisking] THAT'S GOOD ENOUGH, BUT PROBABLY FIRST, LET'S START BY SAUTEEING SOME MUSHROOM.

SO I HAVE A LITTLE PIECE OF BUTTER HERE.

THAT'S RIGHT.

AND THEN SLICED MUSHROOM.

TWO MUSHROOM SHOULD BE ABOUT FINE FOR ONE, ONE-PERSON OMELET.

HERE WE HAVE--YOU WANT TO SAUTEE THAT FOR 45 SECONDS, A MINUTE.

THEN I HAVE MY THREE EGGS, A LITTLE BIT OF SALT, PEPPER IN IT.

ALWAYS FRESHLY GROUND PEPPER.

AND AGAIN, BEAT THE OMELET WELL.

NOW LET'S SEE.

THIS IS ABOUT FINE.

SO WHAT YOU WANT TO DO THERE, I'M GOING TO PUT MY EGGS IN THERE AND MOVE IT THROUGH THE TINE OF A FORK GENTLY SO THAT THE EGGS GOES IN BETWEEN AND FORM FAIRLY LARGE CURD.

AND EVENTUALLY WE WILL FOLD IT IN HALF AND WE UNMOLD IT.

SO HERE WE ARE.

THREE EGGS.

AND THEN AGAIN, I BRING BACK THE PART HERE.

LET IT BROWN A LITTLE MORE.

YOU CAN SEE IT FORM VERY LARGE CURD.

[metal scraping] THIS IS THE WAY MY MOTHER USED TO MAKE AN OMELET.

AND I'M GOING TO SHOW YOU ANOTHER WAY, WHICH IS THE CLASSIC FRENCH WAY.

NOW, I LIKE IT A LITTLE BIT WET IN THE CENTER LIKE IT IS HERE.

SO I WOULD LEAVE IT THIS WAY.

PROBABLY PUT A LITTLE BIT OF BUTTER OR EVEN A DASH OF OIL, OLIVE OIL, ON THE OUTSIDE, TO BROWN THE UNDERNEATH HERE.

I WOULD WANT TO FOLD IT HERE.

YOU KNOW, YOU WANT TO FOLD YOUR OMELET IN HALF LIKE THIS.

NICE AND BROWN.

AGAIN, BE GENEROUS WITH THE BUTTER HERE TO BROWN IT.

AND THAT'S IT.

STILL MOIST IN THE CENTER.

YOU WANT TO TAKE IT, CHANGE HAND, BRING THAT ON THE SIDE, AND INVERT IT.

THIS IS THE TYPE OF OMELET THAT YOU WILL HAVE IN ANY GOOD DINER.

AND NOW I WANT TO DO A CLASSIC FRENCH OMELET.

CLASSIC FRENCH OMELET IS NOT BETTER.

IT'S JUST DIFFERENT.

IT'S DIFFERENT BECAUSE WE MOVE THE EGGS, LIKE WHEN YOU DO SCRAMBLED EGGS, TO HAVE THE SMALLEST, SMALLEST POSSIBLE CURD.

YOU DON'T EVEN LET IT BROWN.

BY DEFINITION, WHEN YOU COOK EGG AT HIGH TEMPERATURE, IT TOUGHEN THE ALBUMEN, AND THIS YOU WANT IT REALLY MOIST AND SOFT.

NOW, THE CLASSIC OMELET FINE HERBS.

FINE HERBS OMELET.

I HAVE FOUR DIFFERENT TYPE OF HERB HERE.

I HAVE CHERVIL.

CHERVIL IS A VERY DELICATE HERB, A LITTLE BIT LIKE ANISE.

HERE IS A TARRAGON.

THIS IS CHIVE, AND THIS IS PARSLEY.

THIS IS REALLY THE FOUR HERB THAT WE PUT IN OUR OMELET.

AND WE'RE GOING TO CHOP THOSE HERB THIS WAY.

[chopping] WONDERFUL SMELL.

AND THEN I NEED THREE EGGS, SALT, PEPPER.

[grinding] AND THAT'S IT.

BEAT MY EGGS.

SO HERE, I ADD MY EGGS, AND CONTRARY TO THE OTHER ONE WHERE I LET IT TINE, THIS ONE WITH THE BOWL-- THIS IN MY OTHER HAND, I WILL MIX THAT ALL THE TIME TO GET THAT VERY, VERY SMALL CURD.

BRING IT AROUND, AGAIN.

[clattering] SO A VERY CREAMY SORT OF TEXTURE.

AND EVEN AT THE END HERE, IT'S ABOUT THE END, I BRING IT AROUND, AND I BRING IT-- IT'S STILL A BIT SOFT-- I BRING IT ON THIS SIDE.

YOU SEE, I BRING EVERYTHING ON THIS SIDE SO I'M NOT ROLLING A CARPET.

I HAVE THE LAYER HERE.

MY KNIFE AROUND-- I MEAN, HERE I'M GOING TO BRING THAT LIP HERE.

AND I WANT A BEAUTIFUL HALF MOON HERE.

BRING MY FORK AROUND.

WITH THE PALM OF MY HAND, YOU SEE, I WILL BANG THIS.

THAT BRING BACK THE OTHER LIP.

THE OTHER LIP WILL BE BROUGHT AROUND.

I PUT IT BACK ON TOP OF THE STOVE FOR A MINUTE.

IT'S STILL QUITE MOIST IN THE CENTER BECAUSE I LIKE IT WET IN THE CENTER.

BUT YOU DON'T EVEN WANT TO LET IT BROWN.

CHANGE HAND.

I WILL BANG ON THE SIDE OF THE TABLE TO BRING IT TO THE EDGE.

PUT YOUR BOWL HERE, AND YOU UNMOLD YOUR OMELET.

AS YOU CAN SEE, THEY'RE QUITE DIFFERENT.

THAT OMELET, THE CLASSIC OMELET, AND THE OTHER ONE.

THIS IS GOING TO BE VERY, VERY MOIST, VERY, VERY SOFT.

CREAMY IN THE CENTER.

AND IF I OPEN IT IN HALF, YOU WILL SEE THE DIFFERENCE IN THE CURD-- YOU KNOW, THE SIZE OF THE CURD.

AND THIS ONE, YOU WILL SEE THAT THIS IS REALLY SOFT AND VERY CREAMY IN THE CENTER HERE.

AND HERE IS MY TWO OMELET.

TRY THEM BOTH AND I'M SURE YOU'RE GOING TO ENJOY THEM.

NOW, THE FLAT OMELET IS SOMETHING LIKE YOU HAVE PRACTICALLY LIKE A MEAL, YOU KNOW, BECAUSE USUALLY YOU HAVE POTATO IN IT.

SOMETIME YOU HAVE BACON, LARD OR HAM, YOU KNOW, IN THERE, AND OTHER TYPE OF VEGETABLE.

I MEAN, THE CLASSIC ONE IS GOING TO BE TORTILLA.

IN SPAIN, TORTILLA IS A POTATO OMELET THAT YOU FIND IN ANY TAPAS BAR, AND IT'S CUT IN SLICE AND SERVED KIND OF LUKEWARM.

TODAY WE'RE GOING TO START WITH THE POTATO, ABOUT 3/4 OF A POUND OF POTATO.

THIS CUT...PRETTY THIN.

YOU KNOW, THIS WAY.

I'M GOING TO PUT SOME OLIVE OIL IN THERE.

YOU CAN WASH YOUR POTATO IF YOU WANT AFTER AND THAT TAKES SOME OF THE STARCH OUT, OR YOU CAN USE THEM THIS WAY.

AND THEN WE'RE GOING TO HAVE, LIKE, HALF AN ONION LIKE THIS.

[chopping] WE WILL START NOW, NICE AND SIZZLING.

A LITTLE BIT OF SALT AND PEPPER ON TOP.

NEVER FORGET TO SEASON.

AND THEN THE ONION ON TOP.

I PROBABLY WOULD COOK THAT 5, 6 MINUTE.

YOU KNOW, 8 MINUTE, EVEN, UNTIL IT'S TENDER AND ALL THAT, BEFORE YOU GO ON WITH THE OMELET, AND THEN YOU CAN COVER IT.

OCCASIONALLY TOSS IT SO IT DOESN'T BURN UNDERNEATH.

SO HERE WE'RE GOING TO DO SIX EGGS FOR THAT OMELET.

SALT IN THERE, PEPPER.

[grinding] AND I'M GOING TO PUT A LITTLE BIT OF CHIVES IN THERE TOO.

[chopping] AND THEN YOU WANT TO BEAT THAT TOGETHER WITH A WHISK OR WITH A BIG FORK.

AND THAT OMELET IS GOING TO BE FINISHED UNDER THE BROILER.

THE POTATO THAT I DID, YOU CAN START THAT AHEAD, AND WHEN YOU'RE READY, YOU FINISH YOUR OMELET.

OKAY, HERE I HAVE IT HERE.

ANOTHER THING WE'RE GOING TO PUT IN THERE IS A TOMATO.

THAT SHOULD COVER THE SURFACE OF THE OMELET.

SEE IT?

NOW LET'S SEE WHERE I AM HERE.

[sizzling] STARTING TO BROWN NICELY.

THAT'S ALL THERE IS TO IT.

IT'S GOING TO TAKE ANOTHER GOOD 5, 6 MINUTES TO COOK.

OKAY.

SO YOU CAN SEE THAT MY POTATO NOW ARE REALLY NICE AND SOFT COOKED.

SO WHAT YOU WANT TO DO-- REMEMBER, WE HAD THAT TOMATO.

I'M GOING TO COVER THIS WITH SLICE OF TOMATO.

[sizzling] MAYBE I PUT A DASH OF SALT ON TOP OF THIS, YEAH.

AND NOW MY EGGS IN BETWEEN.

[sizzling] OKAY.

NOW I WANT TO COOK THAT ON TOP OF THE STOVE A LITTLE BIT, JUST MOVING IT LIKE I DID IN THE FIRST OMELET, SO THE EGGS GOES IN BETWEEN AND START COOKING.

AND WHEN IT'S KIND OF SEMI-SOLID, YOU KNOW, WHICH IS GETTING THERE, THEN I WILL PUT IT UNDER THE BROILER FOR A COUPLE OF MINUTE, YOU KNOW, 3, 4 MINUTE, TO FINISH COOKING IT.

AS YOU CAN SEE HERE-- CAN SEE THE SIDE ARE SEPARATING.

WELL, THE CENTER IS STILL LIQUID, BUT I THINK IT'S ABOUT FINE NOW.

I'LL FINISH IT UNDER THE BROILER.

NICE AND PUFFY.

YOU SEE, I COULD TURN IT UPSIDE DOWN OR JUST LEAVE IT LIKE THIS, WHICH WILL BE-- MAYBE A LITTLE BIT OF OIL AROUND AND ON TOP.

AND THAT OMELET, YOU CAN SEE, CAN MOVE IN A NON-STICK SKILLET, AND IT SHOULD BE ABLE TO SLIDE IT OUT LIKE THIS.

OKAY.

NOW HERE WE ARE.

CUT IT INTO WEDGE LIKE THAT, LIKE A PIE, YOU KNOW?

SEE, IT'S JUST BARELY COOKED IN THE CENTER.

REALLY APPETIZING.

[lip smacking] IT'S VERY GOOD.

RIGHT HERE.

A BEAUTIFUL FLAT POTATO OMELET.

I THINK I DESERVE A GLASS OF WINE NOW.

HAVE A GLASS OF VINHO VERDE.

IT'S A BIT FUZZY, VERY LOW ALCOHOL WINE, A BIT ACIDIC, FROM PORTUGAL.

ANYTHING YOU HAVE AROUND IS GOING TO GO WELL WITH EGGS.

START BY COOKING SIMPLE FOOD YOUR FAMILIAR WAYS TO BUILD YOUR CONFIDENCE.

AND HAPPY COOKING.

- OH!

Captioning byCaptionMax www.captionmax.com [upbeat string music] ♪ ♪ - HAPPY COOKING.