Wild Herb Omelette With Cheese

I was inspired by Alex French Guy Cooking (link below) to make an omelette - mine isn't a classic French omelette like his (he's indisputably a better cook than me) - but this is how I like my omelettes - tasty, with a little bit of browning on the outside, but still moist and tender inside.
Check out Alex's channel here and if you like it, please comment there to say Atomic Shrimp sent you:
/ frenchguycooking

[@danielleanderson6371]

Really nice omelette, made completely differently from how I make mine. That's the thing about omelettes: there's dozens of right ways to make them. Don't ever let some purist tell you you're making yours wrong.

[@AtomicShrimp]

Thank you. Yes - the art in anything like this is not to make what other people say you should make, but to successfully execute what you intended to make

[@errorcode202notfound5]

Love how humble this guy is. What a guy

[@pencilspianos8412]

I think thats what makes this channel so great. The beautiful simplicity of his recipes made with humble ingredients.

[@jogsamson]

There is something so comforting and addictive about this man just going about his day and putting out whatever content he wants. It’s 100% authentic and soothes the hell out of me but I have no idea why. Thankyou.

[@holly6403]

I have his vids playing as I get ready in the morning and watch him on my lunch times at work or when I’m eating my dinner at home I’m running out of videos lol

[@travelingman5146]

His voice!

[@StoutShako]

I love watching you do things. Basically anything. You're like a chill uncle I can chill out with when shit's going crazy

[@missionhill7863]

Yessss!!!

[@madeira773]

Same :]

[@corwinsika6870]

I just wanted to say that I've been flipping my omelettes over my entire life. After watching this I decided to try it the way you did. I want to thank you for changing my life. I've always dreaded the flip. My girlfriend and I love your videos, keep up the good work!

[@patrice8257]

Scrape your seasonings off the chopping block with the back of the knife instead of the edge, your knife will hold it sharpness longer. I also use a scraper to scoop. Lovely omelet. PS I just found your show Doc Martin love it!! Why is it that the UK does so well with series?? Take care

[@AtomicShrimp]

Excellent tip - thank you.

[@AcornElectron]

I didn’t know you were in doc Martin .......

[@c-onethirty]

@@AtomicShrimp Wait you were in Doc Martin? We'll that's cool!

[@get6149]

Wait you were in doc martin

[@gemmag.2988]

@@get6149 No I think the poster just meant 'your show' as in your show in the UK ' Doc Martin'. That's how I read it anyway!

[@pentlandite9023]

I've picked wild garlic while visiting Austria, where its known as "Bärlauch". You have to be careful not to confuse it with lily of the valley, which is toxic, because the leaves are similar. As you mention, looking for the flowers lets you easily distinguish between the two. Cooking fettuccini with wild garlic (instead of spinach) topped with chips of Parmesan cheese also works well. In Switzerland farmers grazed cows on wild garlic in the spring to impart a garlic flavor to the milk resulting in a regional specialty cheese. And your omelette looked absolutely delicious.

[@themaypole]

I love a teaspoon of sugar in the egg mix bowl...makes the omelette taste vaguely pancakey and if you put salt on top it tastes like a McMuffin, to me anyway

[@nahyutarightsactivist]

hey i have a tip for free range/fresh eggs from someone whose family raises chickens !! you might not have encountered this out of luck but somewhat frequently you’ll get an egg that’s been fertilized or otherwise become less than ideal to eat. to avoid ruining a whole bunch of eggs when just one is bad, you could crack them into a small bowl first and then transfer them to your bigger bowl. this saved my cookie dough the other day.

[@stripersniper4890]

Gosh, I have to admit that you did an incredible job with this omelette. Nothing like wild foraged food.

[@FatCatCooper]

@Marc Decker please not this guy

[@robread-jones3698]

I'm so glad I discovered this channel about a week ago, the content is so varied and entertaining. Also thanks for directing me to Alex's channel, subbed there also. Saw his video on the classic French omelet (and quite a few others), but can't find any of his scam-baiting videos!😁

[@JohnEZang]

This channel “channels” my forgotten interests. Have to get back to foraging for mushrooms and all things edible. I make a nice spring Ramson/porcini risotto with Port Salut cheese. My last go at mushrooms some 15 years ago I stranded a massive growth of chicken-of-the- woods in the forest only to learn of it after my return (as a novice I was narrowly focused on sheep’s head) The very beautiful yet tragic image of walking the trail back and seeing a backdrop of stones and a beaming light escaping through the canopy lighting a large dead trunk of funky orange illuminated like a scene from “The Sword in the Stone” is burned in my mind eternally 😂.

[@corystreat7605]

AWESOME! Thank you for sharing, Cory

[@neilgrundy]

I have, over the last fifteen years or so, watched more cooking videos than I care to admit and nothing has made me drool as much as this one did. Gouda is an often overlooked cheese but, get a nice aged one and it's a delight.

[@mememcd4885]

Yummy nearly half eleven at night and I want to eat that lol

[@DubiousEngineering]

We picked some wild garlic today (ramsens) ... and amazingly had an omelette for breakfast!

[@joelmartin2549]

0:30 so glad you clarified that, whew!

[@morganlumer]

Your like the ultimate cool and approachable geography teacher. You could make igneous rock types sound interesting! I'd love to share a pint with you at your local as you teach me somethibg amazing about the peanuts or some shiz. I'm a very experienced and well seasoned gardener (It's my day job) so I can see the quality of much of your work. Please keep up all the amazing, largely irrelevant and fascinating things you do!

[@mrj-charles6383]

I would like to think that Eva was holding the camera when you were foraging.🥰

[@papayer]

_nom._

[@germyw]

😂😂

[@charinajohansson3890]

4/2 -23 here now. Very soon now it will be spring again and we can be out foraging for tastie goodies!! ❤❤

[@dalebaker9109]

Great grub. I must give that a go. I may live in London, but right close to some countryside. Another winning video. BTW I love Eva, fantastic dog.

[@wotcpunk103]

That looked really, really good. Pair it with a couple pieces of Sourdough toast and a cup of coffee, and Id say thats an amazing breakfast.

[@MpSSpeaker]

I know what I am gonna do this Sunday morning 😁🤩

[@morganlumer]

Arggghhh your cooking attempts are highly commendable goodsir X

[@sunnyscott4876]

I make omelets this way but I use a cast iron skillet. Non-stick pans of any kind have not been allowed in my house for over 25+ years. This was a very interesting and enjoyable video. Thanks as always from Charlotte NC USA 🇺🇸. 💛🌻🌾🌼🌾🌻💛

[@silencer308]

going to try my hand at foraging, thanks for the inspiration!

[@ceejay3054]

Props to you for the omelette skills. Mine always wind up just scrambled eggs.

[@barbaravoneitzen7729]

I got to try this. Yum

[@AlisonBryen]

There's nothing nicer than walking down Hain Walk between Carbis Bay and St Ives in Cornwall in the spring and smelling the wild garlic in the hedgerows.

[@akatura3494]

I do have to say that is a very lovely jacket you have!

[@nurduwek7768]

shoutout alex!

[@CyclingSteve]

OK, I know what I'm having for lunch! Only have cheddar, fresh chives and dried parsley though. I use a splash of milk and a pan with a lid so the steam cooks the omelette from the top.

[@higherquality]

Hey I'm watching this again after a mental breakdown earlier that hour. Quite soothing. Greetings from the netherlands

[@AtomicShrimp]

I hope you feel better soon. Maybe avoid my recent shorts.

[@higherquality]

@@AtomicShrimp The slaughter series is actually a interesting series. I like the surrealism. It does have me wondering how you came up with the series. It's so different from your usual content

[@AtomicShrimp]

@@higherquality it spun off a little throwaway skit in one of the scambaiting videos. People asked for more and a few ideas immediately sprang to mind. It is quite a different thing from my regular content, but I'm also looking for ways to put the KZbin shorts feature to use in a way that suits the format

[@sovietbot6708]

I decided to make eggs after binging a lot of cooking videos.

[@GigaBoost]

Like a hen?

[@higherquality]

Bonus: I'm convinced you can make a prepetual loop with eating the eggs you shit out

[@deanmitchell4233]

Wow 😲 those eggs were perfect, they would make the perfect poached eggs.

[@mikeroadblock]

Yeah bro!

[@marstv9048]

This section officially has 100 comments. I love your content shrimp!

[@mockingbird9646]

I always end up with scrambled eggs in the end. Do u not need milk in the eggs to make omelet?

[@sovietbot6708]

You should try sous vide. That's how my parents made my eggs when I was a kid.

[@TheCotzi]

we got Girsch in the garden that is totally shit you cant get rid of it but you can eat it so i eat it all the time it grows

[@sarahillingworth2718]

😋

[@jakes_hobbies]

I always heard you should never season eggs until *at least* halfway through cooking, otherwise they go grey and watery, true?

[@AtomicShrimp]

Mostly, it's just old wives tales. People who have put this to actual empirical testing (such as the link below) say it makes hardly any difference, except earlier salting can make the texture very slightly more tender. www.seriouseats.com/2014/04/does-pre-salting-eggs-make-them-tough.html

[@mirandamom1346]

And all that came from the grocery store was the cheese and butter. Nice.

[@GrooveFederation]

any chance you could do a corona virus store cupboard meals series out of cupboard staples and tins etc, no fresh only foraged, i bet folks would love that as i bet a lot of people will be stuck for ideas

[@AtomicShrimp]

I'm going to do that, but I need to be really careful not to offend - my cupboards tend to have some unusual and, well, if I'm honest, a bit waitrose-y sorts of items in them (only because I love food and variety, so I buy all sorts of things). It would be a tremendous gaffe to make a video where I say "... and of course if you don't have confit duck in your cupboard, goose or pheasant would do instead..." - I'm not a food snob, but it would be easy to look like one. I'm thinking maybe: Tin of sardines Pouch of microwave rice Can of some kind of vegetables Something from the freezer

[@philipareed]

Do you practise beforehand or simply perform the operation after learning a form of instinct?

[@AtomicShrimp]

I guess you could say this isn't my first omelette

[@Sharpman76]

@@AtomicShrimp True, gotta crack a few eggs to make a... wait a minute

[@hashtag_thisguy]

Place a damp tea towel under your chopping board to stop it sliding around when chopping 👍

[@unclebilly3635]

I'd love to try some of these things but unfortunately I live in Texas so all I get is tree seeds and cactus

[@demonix321]

Cactus is delicious

[@cookiemuncher8678]

Tree seed and cactus omelette?

[@demonix321]

@@cookiemuncher8678 which tree ?

[@cookiemuncher8678]

@@demonix321 what trees do they have? They much have some tasty ones.

[@gerrypippin2263]

Move house

[@jinn8465]

So he's found a way to monetize breakfast now? (Joking, of course. I love these little videos that are just you going about whatever you want. They're weirdly relaxing, and pleasant to listen to if you're doing something similar.)

[@philipareed]

I just watched this again.

[@bobnorth350]

Put a wet towel under your cuting board so it doesn't slide around.

[@ianofliverpool7701]

What about Nettle leafs?

[@AtomicShrimp]

I wouldn't put them in an omelette, personally, but they are nice in soups

[@Lackiiiiii]

“I love a cheesy omelet” in Texas cheesy means half or the meal is cheese

[@sunnyscott4876]

Yes exactly right. My husband refers to food as a delivery system for cheese.

[@jessicacapizzo2096]

Mmhmm I want an omelet. I cook my omelets quite dry and brown, not the french way at all lol

[@kylesmithisawesome]

Was the cheese picked in the wild?

[@germyw]

Lordt. When I first read this I thought you asked if the cheese was pickled in the wind. It made no sense so I backed away slowly. Lol.

[@captainbackflash]

Thank yopu for speaking "Gouda" the right way!

[@wolfenstein722]

Where’s the ketchup....?

[@arwen-_-E.M.P.]

A French omelette has always seemed Unappealing to me, I like the caramelized Look of a regular omelette.

[@aMartianSpy]

omelette du fromage!!!

[@martinbalmforth2665]

Mike, I think you sell yourself short, a lot of things we see you create in your kitchen do look bistro quality

[@terranceparsons5185]

I'm very boring with cheese mature cheddar Cheshire, lancashire, wensleydale, red Leicester, Caerphilly and that's really it. Don't like blue cheese, don't like creamy French, I find Dutch a bit bland. But as you cannot possibly beat a cheese sandwich made with cheddar and Branston pickle there's no point having more types.

[@AtomicShrimp]

I guess I'm the opposite. I actually have great trouble establishing a 'favourite' in most situations where there is a wide choice. A good cheddar is a magnificent thing, I agree, but so is a hunk of Stilton, or a perfectly ripened Brie. My favourite cheese is variety.

[@terranceparsons5185]

@@AtomicShrimp I tried Stilton once, I hated it, I thought it tasted like Fairy liquid. Sadly high cholesterol means I'm off English cheese until I get it down. I was watching your videos until 2:30 am. They are addictive. Come on, bed time, yeah ok, one more then I'll be up

[@neorecormon1769]

haha finnish national flower looks the same as the first one and is poisonous as fuck

[@AtomicShrimp]

Ah, yes lily of the valley. Beautiful but quite deadly

[@jayslife775]

Freshest eggs you'll ever see? Wait till you own a farm and have free range eggs, the yoke is orange.

[@jessicacapizzo2096]

I am a bit scared to go wild herb picking, afraid I would kill myself

[@jonjohnson102]

I just hate plants

[@NachaBeez]

Try to find a foraging course! There are even urban foraging courses out there. It’s very helpful to have someone standing there with you to point to all the distinguishing characteristics and to answer questions.

[@TheCotzi]

sharpen your knife pls and cut herbs only once all oils are in the chopping board

[@JubzAlmighty]

its pronounced Goo-da, not gowda

[@AtomicShrimp]

No, it isn't.

[@AtomicShrimp]

www.delish.com/food-news/a49472/youve-been-saying-gouda-wrong-this-whole-time/

[@JubzAlmighty]

@@AtomicShrimp I will politely shut up, I even asked my Dutch friends hahaha, big fan of your videos!

[@higherquality]

wholesome

[@setoman1]

Call me crazy, but I'll take regular caged eggs over free-range eggs any day. The taste and texture of caged eggs is milder and softer, which is what I prefer. Fun fact: I grew up on free-range eggs.

[@mememcd4885]

You're crazy lol

[@get6149]

Have you seen a psychiatrist because thats crazy

[@germyw]

Just don’t eat eggs. You don’t like them, apparently.

[@setoman1]

Well then, don't reply to comments, because you obviously can't read.

[@mikado_m]

Ill take slightly worse food over bad animal treatment and barely higher price any day..