Yahoo News Chef shares how to make the 'crisp' omelette from The Bear - and it looks delicious
Fans of The Bear have been left delighted after learning how to make the famous omelette from the hit show - with many saying how keen they are to try the delicious creation.
The series, which stars Jeremy Allen White and Ayo Edebiri as kitchen staff struggling with the pressures of running a small family business, has captivated audiences all over the world thanks to its hard-hitting themes and gut-wrenching scenes.
And of course, because of the delicious-looking food too. Now, one chef on social media has revealed how to make the famous omelette that Sydney whips up for Sugar when she sees she's struggling to work.
READ MORE: Iced pumpkin chai recipe that is 'better than Starbucks' and perfect for autumn
Poppy O'Toole, who is famed for her mouth-watering potato creations and often appears on This Morning, shared a step-by-step routine on how to recreate the omelette for her fans on TikTok.
At first it just looks like a regular omelette - but the surprise addition of creamy cheese and crisps really add an extra kick of flavour and turn it into something much more special.
However, it does require some extra steps to achieve those perfectly fluffy eggs. Speaking in the video, Poppy said: "Let's make the crisp omelette from The Bear. I know I'm behind the trend, it was a season ago, but I just really fancy it."
Here's everything you need to make this recipe. In terms of equipment, you'll need a sieve, a piping bag, a spatula and a non-stick frying pan.
How to make The Bear omelette
Ingredients
3 eggs
150g garlic and herb Boursin cheese
Salt and pepper
Knob of butter
Packet of crisps
Chives
Method
First of all, grab a sieve and crack your eggs into it over a large bowl, making sure to whisk them as you're doing so. According to Poppy, this helps to separate the whites, giving your omelette that perfectly fluffy texture.
Then, put the Boursin cheese into a separate bowl and use a spatula to give it a good stir in order to thin it out, seasoning with salt and pepper too. Place it into the piping bag and set aside.
Next, head to the stove and place the pan over a medium-high heat, adding the knob of butter and ensuring it's melted before pouring in the eggs. Gently give the pan a shake, using the spatula to mix the eggs without scrambling them too much.
After a couple of minutes, while the omelette is still 'free-moving' in the pan, take the piping bag and pipe two lines of the Boursin across the centre of the omelette. Then, use the spatula to fold each side of the omelette over the centre so that the cream cheese is secured inside.
Put the omelette on a plate and glaze with another knob of butter. Crush up your crisps and scatter them over the top, before adding few chopped up chives to garnish it. After trying a bite, Poppy said: "It's garlicky, it's herby, and the crisps add that little texture to it. I'd be happy with that if someone made it for me."
