Live COOKING demonstration - French omelet

Alright, come on in. Hello, hello, hello. Hey, Sunita's on. Alright, guys. I am starving, but I'm doing an egg fast today, so I'm actually going to make a French omelette. I'm going to show you guys what was in the giveaway today, and maybe we'll check on Mr. Chicken. I'm not going to cook him today, but let me introduce myself. Thank you all so much for joining. I am Maggie, the substitute teacher, and here I teach you how on my weight loss journey, I'm down 65 plus pounds with at least 35 more to go by substituting the foods that I used to love for the foods that love me back. So I'm seeing a metabolic specialist. I've been tested for food sensitivities, which included a cheek swab on the inside, a hair sample, and I have a list of foods right there on the fridge that I can have and foods that I can't have. So thanks, everybody. Come on in. I am going to be making a French omelette for you today. All I'm eating today are eggs and apples. So I am doing an egg fast. I'll tell you what it is and I'll tell you why I'm doing it. I think I've gone over this before, but I know we've got some new people. So welcome. Come on in. I hope everybody is having a good Saturday afternoon. So one of the things that I've learned about my body in my weight loss journey, you know, I shared with you all that I weigh myself every day just to kind of break the phobia of seeing the number on the scale. And even though it is going down, in my mind, you know, if I'm really strict to plan, which I should, you know, I am doing for the month of March, I want to see it like tick down, even if it's just like a half a pound and continually go in that direction. But we know that's not the real world. What I've learned is that my weight on the scale will kind of plateau and then I'll drop a couple pounds and then it'll kind of plateau and then I'll drop a couple pounds. And so when I'm eating well and I feel like, why isn't the scale moving? One of the things that my metabolic specialist suggested that I do from time to time, so I do it once a week and never back to back, is an egg fast. So on the egg fast, basically for one day, all you're eating is eggs and either apples or eggs and strawberries. So I have had one apple so far today. I'm gonna have one more. So I'm only gonna eat two meals and I'll probably do three, maybe four eggs. You can eat a total of eight or nine eggs in the day and, you know, about two apples per meal so you don't get hungry. Sounds kind of weird but it just kind of, I don't know how. I'm not a doctor, I'm just a home cook. But it does help you kind of, you know, get your body to fire back up into, you know, fat burning mode again. So I do the egg fast whenever I'm going to splurge and enjoy. I do this the day before, then I'll have a vacation day or a cheat day or whatever, then I'll do the egg fast after. All right, I've had a busy morning so I haven't eaten. So let's get started on the French omelet. So if you saw the thumbnail, this is something actually that I picked up just by watching my Alexa device. You guys know that I'm grateful to be able to work from home. So I keep the cooking shows on around me and that's how I get inspiration sometimes for recipes. So a French omelet is basically just, you know, eggs and salt and butter. So very simple. That's, you know, pretty unique to French cooking. It's really about the technique and how we get the curdles in the eggs that almost give you like that cheesy creaminess on the inside. Compare that to an American omelet where you kind of cook everything flat, then you put all your ingredients inside and fold the egg over and it's a little like brown. The French omelet, you have to do it very fast. It's supposed to be rolled up kind of like a burrito but completely yellow. You don't allow the butter to brown. All right, so let me wash my hands and we'll get cracking. Thank goodness I am not sensitive to eggs. I know some people are, but I eat them all of the time. They're a great source of protein. You know, if you're vegetarian, that's an option for you. If you're vegan, sorry. But, you know what, they do have the plant-based substitutes and I did try that just egg. It wasn't bad. It had the texture of egg, but for me, it tasted like vegetables, but it chewed like an egg, if that makes sense. All right, so let me take the comments really quick here to see if I have anything before I get my hands. Hey, Snuggles. Hey, Michelle. All right, so glad you guys are on. All right, so again, I have just a carton of eggs here. So, I think I'm really hungry, but I don't want to overshoot it. Let's go with three eggs. So, I'll make a three egg omelet and I'm also gonna cut up an apple. You guys know that I'm sensitive to cow dairy, so one of the substitutions that I've had to make, the butter that I use is goat's butter and then salt is just regular. So, I have my gravy boat here. I love this glass gravy boat. I just got it from Walmart. I like that it's sturdy. It allows me to mix in there and pour easily. So, I'm gonna go ahead and crack three eggs. Tomorrow, we're gonna have our cook-along class. I'm so excited. I have gone ahead and scheduled it. Excuse me, and I put it in yesterday's post as well. We're going to be making crab cakes and I'm gonna walk you guys through the recipe step-by-step tomorrow, Sunday, March 13th at 1 p.m. We talked about this yesterday and I'll tell you more about it. All right, so clean our hands. So, I'm gonna show you guys what I'm doing here. Thank you. So, I just cracked three whole eggs into my gravy boat and I'm gonna go ahead and salt them now. Sometimes people salt after, sometimes people salt before. I like to go ahead and salt before. So, I just got, you know, some salt and you do want to kind of season from a little bit of a height so that you get the distribution. Learned that on one of the cooking shows. Yes, absolutely. If you can't do the cook-along, we're gonna see how it goes. Maybe we'll do it once a week, but there are three options or three levels on the cook-along class. Level one is just what you're doing now. Sit back, relax, and watch me cook the crab cakes. You don't have to lift a finger. Level two is you can cook at home along with me. I have a YouTube, I think, in the comments for the class. If you look for the upcoming live, there's a Google Doc with the recipe and a shopping list. If you want to get your ingredients, I need to place my order because we are using real crab. Or you can use whatever you want. And both recipes, the full flavor version and the substitute version. And then level three, if anybody wants to come on camera and set up in your kitchen, we can all cook together during the live stream. So, I'm really excited. Thank you, Dottie, for the name. I'm stealing shamelessly. Katrina says, can we do level four? Those who want to come by. I really want to cook for you guys. And you know, I've been thinking about how I can do that. If you're in the Atlanta area and I know you, absolutely inbox me. And if you would like to come and eat what I've made and then give your feedback, you are most welcome. Because we had the boys give their feedback yesterday. All right. So, I'm just gonna go in here and I'm going to beat my eggs. You guys know what that is. So, on the French omelet, you want everything to be homogenous. So, you just want it all to be yellow. You don't want the whites to separate from the egg yolk. So, I'm just beating until I have one consistent color of the egg. Alright. So, now I'm using a medium-sized skillet. I guess this one is about the size of my head, like Alex said. And I'm gonna put some goat's butter into the skillet and I'm gonna turn it on. So, you do this quickly over high heat. So, I will tell you guys what I'm doing and I'm gonna do it. Alright. So, I'm just gonna cut a little bit of the goat's butter. Again, this is the Delamere brand. You can get it at Whole Foods. It looks like butter. Dinner party. Oh, wouldn't that be so much fun? Ah, great idea. I never even thought about that. Yes, I love to cook for others. I would love to host a party. And I am cooking, you know, the foods that I've substituted. And you guys can enjoy and give me your feedback. Absolutely. So, this is the butter I'm using. This is made from goat's milk instead of cow's milk since I'm sensitive to goat, sensitive to cow. So, I'm just cutting a nice healthy pat of the goat's butter. And I'm gonna do a better job of holding this stuff up so you guys can see because I know I move pretty quickly. So, you can see here, this is the goat's butter. I'm just putting it into the pan. And again, the brands, you can get this online or you can get this. I usually have one that's unopened so you guys can see. Delamere. It's a UK brand. That's the goat's butter that I'm using. All right. So, I'm gonna turn on the skillet. Turn on the stove. All right. I have one of those burners that's a little finicky. Okay. So, here's what's gonna happen. I've turned on the skillet to a medium. I probably need to crank it up to a medium-high. With the French omelet, as soon as the butter starts to melt, you want to go ahead and pour your eggs in. You don't want the butter to brown. So, as soon as it starts sizzling, that's when we start cooking. All right. So, it's melting. So, what I'm gonna do when it's completely liquefied, I'm gonna go over there and I'm gonna pour my salted eggs into the pan. And it's a two-handed technique. With one hand, you continue to jiggle the pan and then with the other hand, you're continuing to beat the eggs in the skillet. I like to use a chopstick because that's a nonstick pan so that it won't scrape. And then what that does is the edges of the omelet will set in the pan, but on the inside with the action, you'll get these nice little creamy curdles of eggs that kind of give you the cheese experience without cheese because I can't have cheese today. All right. I'm gonna show you guys. You can see right when it starts to get foamy and sizzly, now it's time to go. Just bring it here to show you guys. You can see the edges are set, but you see on the inside we have those nice creamy... Okay. So, I'm turning off the skillet. The edges are set. Now, I'm gonna roll the omelet into itself. The inside is still a little jiggly, but it'll continue to cook. So, again, you guys can see how we're still a little bit liquid on the inside, but the edges are set. You know what? I'll just do it here. So, what you want to do is you want to use a little spatula, and you want to get... I'm gonna go around, and we're gonna roll the egg into itself like a little burrito. So, literally, you get a little lift up, if you guys can see, and you can use your hand to kind of tilt up the pan, and then you just continue to slowly roll the egg into itself. And if you have a really good nonstick pan, mine isn't, it will just continue to peel right off. You guys can see what I'm doing there. I'm gonna just go back to the stove. So, you guys can see how the outside is done, but we still have a little bit of creamy goodness on the inside. And then, literally, that last little lip, you just kind of tuck it in. Your finished product should look like a little burrito. All right, I'm gonna let this set. You guys can see my presentation isn't great. I don't want it... I still got some liquid on the inside, so I want it to set just a little bit, and then we'll just roll the whole thing out. All right, clean as we go. All right, you guys, so I'm gonna cut up my apple, grab the biggest one that I can find. We've talked about fruits are my snack. The fruits that I can have are the low sugar fruits, so apples, oranges, berries, no mango, no pineapple, no banana, at least not yet. Earlier today, I had an early start, so I just grabbed the apple and, you know, bit into it. I'm gonna cut it today and try to do a little bit of presentation, but I'm gonna have it plain. I like to put, sometimes, goat cheese on my apples. I know. I think it was CKC that said he's not with the sweet and savory mix-up. You can drizzle it with a little bit of honey substitute. I'm gonna show you guys what I have, and let me cut this apple, and then I'm gonna show you guys what I'm having for a beverage today. Check comments really quick. No, I didn't know. Akata is saying that the internet looks choppy. If someone else could let me know if it's coming in and out for you guys. Hey, Cook, I was not aware, so thank you for telling me. I'll have to catch the replay. So, I just cut my apple in half. Sorry, y'all. I'm silly. All right, and then quarters. I keep forgetting. I have this apple core. One of these days, I'm going to use it, but I just have gadgets, and I just kind of go old-school and get the knife. Get a plate. Check on my omelette. I'm gonna turn it. It didn't fell. I got some egg on me, trying to be greedy. I'm hungry. Sorry, guys. How does everyone eat their eggs? Do you like them overwhelmed? Do you like runny yolks? Do you not like runny yolks? All right. So, the beverage that I'm gonna have today is an apple cider vinegar tea. I'm gonna make my own. This is a great beverage to drink. If you ever feel bloated, it kind of helps with digestion, you know, everything. Our bodies really should be running like a well-oiled machine. My best friend has like a race car and not like a dump truck, and so if you're feeling sluggish, this is an option that you can do, and I'll show you guys how I make it. You know, our system should be running in its primal state, and things should be as regular as possible. So, if not, you know, here's something you can do. All right, let me have a piece of apple. So good. Getting off artificial sugar was probably one of the hardest ones for me. I'm a great cook. Thank you. But once you do, you start tasting natural sugars even more sweeter than before. It takes time, I'm not gonna lie. I always say it's not hard to lose the weight, but it is hard to decide to lose the weight, and I'm in my 40s, so you guys, I have struggled too. All right, this Bragg's apple cider vinegar is what I'm going to be using. Metabolic Specialists recommended this for me. You can order it online. This one is organic, and who knows what, but it's supposed to be good. It will settle, so when you pick it up from where it's been sitting, you know, just shake it up a little bit. But the recipe is basically lemon. I have a little lemon leftover, I think, from when the last time we did the crab cakes. I'm going to squeeze my lemon into the cup, but class, who can tell me what I put in my glass before I put anything else in there? Okay, internet looks choppy to you guys. Let me see if I can swap it out.