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Today's video is how to prepare an omelet.
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Well, I think most of y'all probably know
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how to make an omelet, but the recipe that I'm gonna share
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with y'all is a pimento cheese omelet.
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Now, I know a lot of folks outside of the South
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has not heard of pimento cheese.
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Well, down here, had you ever heard of pimento cheese,
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Eddie, in New Hampshire?
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- [Eddie] No, I don't think so.
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So many folks in this world don't know about it.
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Well, it's wonderful.
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It is wonderful, we were raised up down here
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on pimento cheese sandwiches
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or a scoop of pimento cheese on your hamburger
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and I love when I make a pot of vegetable beef soup
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and then I'll make grilled pimento cheese sandwiches
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to dip down in that soup
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and it is tongue-smacking good y'all.
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So if you're not sure how to make pimento cheese,
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I don't recommend buying it
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because it's just not the same as homemade,
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but where could they go to find my recipe?
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Didn't we do a video of it.
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- [Lady] We did, a total of about 14 videos
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So all they'd have to do is go to quarantine cooking
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and then under search...
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- [Eddie] Paul Deen YouTube.
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And then in the little search button
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they could put in pimento cheese, right?
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And it would just come up for them.
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- Or it's also in my very, very first cookbook.
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So you'll just have to try making that.
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It's wonderful, it's no trouble, but I do recommend this.
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I do recommend you grating your own cheese
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because the cheese it's already grated for us,
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I know it's so convenient,
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but try for your pimento cheese
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to grate your own cheese of choice.
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I use a medium cheddar,
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sometimes I will mix it up with sharp and medium.
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Sometimes I'll mix it up with medium and Jack,
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you know, just another type of cheese.
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And I like using a white cheese
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and a yellow cheese together, just the way it looks.
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So as my tips for your pimento cheese
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and it calls for a little onion.
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And when I recommend putting an onion in it,
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you always wanna make it's grated, grated onion,
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because it's that onion juice that you want so badly
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for your pimento cheese.
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So you don't wanna use a chopped up.
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So this is omelet gonna be a two egg.
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Do y'all know that there's a town here in Georgia
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Two Egg, Georgia, did y'all know it?
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- Did you know it, Teresa?
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- [Teresa] I did not.
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Did you know it, Mike?
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Two Egg is in South West, Georgia down there in that area
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near Albany, where (indistinct) is.
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Mm, love whipping cream.
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All right, I'm gonna need just a tablespoon of heavy cream.
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If you don't have any heavy cream,
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heck, I usually just put water in mine
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because it seems to make it not as tough
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A little salt, little pepper,
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I've got a tablespoon of butter
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and I've got some green onions.
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So I'm going to start by heating our pan
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and I did use a non-stick spray on our pan
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because when you make an omelet,
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you certainly don't want them to stick.
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And they will stick on you.
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Pimento cheese omelet.
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Two large eggs, a tablespoon the heavy whipping cream,
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1/4 of a teaspoon of kosher salt, one tablespoon of butter,
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a third of a cup of pimento cheese,
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two tablespoons of chopped green onions
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and you'll need chopped green onions and diced pimentos
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and a little more shredded cheese for your topping
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So all we have Let our pan get up to heat
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and when you're making an omelet y'all,
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you you have to have one of these rubber spatulas
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because you're gonna have to move your egg
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around a little bit so that the uncooked part of the egg
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can fall underneath the bottom of the omelet.
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So I'll show you what I'm talking about.
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So we got that beat up real good.
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I like to make sure it's really beat well.
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Coz I want this omelet to be fluffy like me, fluffy like me.
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I'm not fat, I'm fluffy.
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I think that's not enough y'all
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cause I don't want my omelet to cook too fast.
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I like cooking them on a slower lower heat
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because I like my omelets done.
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- [Teresa] Take your time.
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I'm gonna inch up that heat just a little bit.
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And you'll see that the outside edge
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is going to get done first.
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Just have to be patient.
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And do you see what I'm doing?
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I'm pulling away the edge that the raw can have its turn
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on the bottom of the page.
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So now I'm gonna add the good stuff half of it,
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the pimento cheese, and you can put as much
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or as little as you want, the recipe calls for 1/3 of a cup.
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And you see I've taken this off of the eye
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while I'm doing this because I want it
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to have a chance to keep cooking.
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And then I'm putting my green onions in there,
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put it back on stove,
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make sure it's well done.
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Now I'm going to reach over Eddie and look for my spatula
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I was at aunt Peggy's one time
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and I looked over in her little container
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and saw this spatula,
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I said, where did that come from?
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And she said, oh, I don't know.
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I've had it for years.
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I said, well, I sure do like it.
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And she said, well, take it.
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So I took it, I like it.
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- So I'm gonna try to get under here
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and flip that omelet just like that.
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I'm gonna turn that down
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And I'm gonna top the top of the omelet
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just with a little bit more cheese, not a whole bunch,
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just to let people know what it is,
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I'm topping it with some pimento.
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And then I'm gonna top it with a little bit more of my onion
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and there our pimento cheese omelet.
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This makes a wonderful dinner.
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You know, I love breakfast for dinner, sometimes.
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And it's just that simple.
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It's a very, very easy to make.
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You have to be patient, cook them a little slower
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than you would if I was standing up here
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frying two over medium eggs.
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Like I said, it makes it a great dinner,
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makes a great brunch recipe or a great breakfast recipe.
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So let's see what we got.
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Our pimento cheese has started melting,
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oh, oh, I almost got it.
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I want some of those pimentos.
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The twang from the pimento cheese is just delicious.
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So y'all enjoy, one night when you think, oh,
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I don't have anything to cook for supper,
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make an omelet, input anything thing you want to in it.
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I love shrimp omelets.
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Mm, this is delicious.
