Tag: British Food

Jamie Oliver’s “Old Boy’s Omelette” – Critical Review of a Twist on the British Classic

Jamie Oliver’s “Old Boy’s Omelette” – Critical Review of a Twist on the British Classic

Jamie Oliver, a world-renown British chef, pieced together yet another cookbook, called Jamie Oliver’s Great Britain, in year 2011. According to the cover, it contains 130 of his favorite British Recipes, which include old comfort foods and modern classics. From this cookbook did I create his version of the “Old Boy’s Omelette.”

Why the “Old Boy’s Omelette” is Ideal to Make in the USA

All the ingredients I used for my own version of Jamie Oliver’s “Old Boy’s Omelette.”

Looking through this cookbook revealed many recipes which I would find difficult to recreate, due to the unavailability of the recipes’s ingredients. However, the “Old Boy’s Omelette” contained ingredients easily obtainable within the USA. Delighted at this discovery, I took the opportunity yesterday to buy the ingredients in the dish and cook my family omelettes for dinner!

The three ingredients requiring a special run to the grocery store were a sourdough bread loaf, sea salt, and four portobello mushrooms. Luckily for me, we already had the olive oil, quality bacon, free-range eggs, ground pepper, and cheddar cheese. (Albeit, my husband reminded me later the bacon in the UK likely differed from the bacon in the USA. Oh well, everyone in my family has a great appreciation for American bacon.)

What I Added to the Classic “Old Boy’s Omelette”

The Angus beef steaks which I seasoned and cooked for the omelettes.

Though I know enough about cooking to know portobello mushrooms are sometimes substituted for meat, I also know my family loves actual meat. So, in addition to the bacon which the recipe calls for, I bought a couple of well-cut Angus steaks to throw into the omelettes.

To adequately prepare the steaks, I brought out a large frying pan, placed the steaks in, and powdered on some salt, pepper, and garlic. Turning the steaks over, I spread more seasoning to the other sides. To give the steaks plenty of flavor, I then dosed the steaks in Worcestershire sauce. I then proceeded to cook them, flipping them every so often.

Once the steaks were thoroughly cooked, I turned off the heat and set them to the side. When they had reached a manageable temperature, I placed the two steaks on a cutting board and cut them into cubes. I removed most of the fat, but kept some for flavor.

Preparing to Make the “Old Boy’s Omelette”

The prepared ingredients to throw into the omelettes.

What I did with the steaks, I proceeded to do for the rest of the ingredients. I fried the bacon and cut them into either 1/2 inch or 3/4 inch pieces. Also, I cubed the sourdough bread, cleaned and sliced the portobello mushrooms, and grated the cheddar cheese – lots and lots of yummy cheddar cheese.

As for the free-range eggs, I took four small bowls and cracked three eggs into each. I whisked them with a small whisking utensil. Using the sea salt and ground pepper, I proceeded to pour good amounts of each into the whisked eggs. With this done and the remaining ingredients chopped and ready, all I had left to do was wait for the men to come home for dinner and begin the final step!

Making the “Old Boy’s Omelette” and How They Turned Out

Truly, truly I tried to follow Jamie Oliver’s instructions. However, what resulted ended up looking completely different than the beautiful photo for his take on the traditional Sunday morning meal. But, first, how I cooked the omelettes:

  • Poured olive oil into the skillet, a good amount.
  • Threw in the portobello mushroom slices.
  • Tossed in the sourdough bread pieces.
  • Sprinkled on a few bacon pieces.
  • Threw in plenty of cubed steak.
  • Added lots of cheddar cheese.
  • Mixed everything together with a wooden spoon and let the cheese melt!
  • Then poured in the egg mix.

 

It seemed too easy, and it was easier than it should have been. When I read the instructions, the omelette sounded more like making scrambled eggs. Moreover, the renowned chef instructed me to turn off the heat before the eggs had fully cooked. This, according to this American-born-and-bred individual, was a mistake. For everyone in my family enjoys fully-cooked eggs.

An American Verdict on Jamie Oliver’s “Old Boy’s Omelette”

Mary Truong’s version of Jamie Oliver’s “Old Boy’s Omelette”

Even though I changed the recipe slightly, and even though the eggs ended up slightly liquidy, my family highly enjoyed Jamie Oliver’s “Old Boy’s Omelette.” My father and my husband especially enjoyed all the meat. The cheddar cheese was probably my favorite part, for the portobello mushrooms ended up fried in the olive oil and had lost all their natural flavoring.

My family had already finished their meals by the time I remembered the HP sauce and ketchup, but I’ll try to remember for next time. For my family enjoyed the meal so much as to have it again – only this time with fully cooked eggs.

Have you ever tried “Old Boy’s Omelette?” What about trying Jamie Oliver’s version? Does the ketchup and HP sauce help to cut down the olive oil taste? I think adding tomatoes might make this a great meal too, what do the readers think?