World's fastest omelette Maker - Howard Helmer's Recipes and Tips

World's fastest omelette Maker - Howard Helmer's Recipes and Tips

Watching Howard Helmer cook an omelette, you can't help but smile. The American egg evangelist is so passionate about the humble egg and the culinary possibilities it represents it's contagious.

"My job is to take away any trepidation people might feel about cooking eggs and make it as simple as possible which is easy... because as easy as it looks is as easy as it gets."

Helmer, who was in the country this week courtesy of the Australian Egg Corporation, discovered his speedy way with eggs back in the early 1980s.
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"It was 1982 and back in 1982 everyone was looking for their Andy Warhol-style 15 minutes of fame. The way to do that was to get in the Guinness Book of Records... you know there were people cramming into Volkswagens and all sorts of things... I was working for the American Egg Board, so it made sense."

"It was also the year Teflon was introduced so that gave me a technological advantage," he says with his trademark cheeky grin.

But Helmer's 15 minutes of fame is now approaching 30 years. He not only holds the record for the number of two-egg omelettes made in 30 minutes but has broken the Guinness World Record for omelette flipping. He is also able to make one omelette in less than 40 seconds.

Helmer can whip up one omelette in less than 40 seconds and has done 427 two-egg record-breaking omelettes in 30 minutes.

"It's all about preparation," he says. He also holds a record for egg flipping and was in Perth last week doing demonstrations for the Australian Egg Corporation.

Next month he's off to Denmark and he goes twice a year to Japan, the world's biggest consumer of eggs.

Australians are eating 7 per cent more eggs than in 2010 - up from 198 per person each year to 213.

"We believe the increased consumption is due to a growing awareness of new science that proves that eggs do not increase cholesterol as previously thought and that people can safely eat six eggs a week (according to the Heart Foundation)," Australian Egg Corporation managing director James Kellaway says.

"Not only that, new science shows that egg consumption can help people with diabetes and assist reduced obesity in the community."

They're "soul food" for Helmer, an exuberant first-generation American with a spontaneous smile. He grew up in a Russian-Jewish ghetto in Chicago, where a meal cooked one day would be stretched with eggs the next to make leftovers last.

A job copywriting about eggs for the American Egg Board took him to New York, then the board's restaurant in Disneyland, where he set his first world record in 1982 - and it changed his life.

At 74, he's just retired but is still whisking up omelettes galore.

"I've been practically everywhere except France," he says.

"It's like the French think of me as some upstart American contaminating their conception of what an omelette should be."

Instead of a 20cm pan, he uses a 26cm pan - non-stick for an optimal result - and does a ladle (half a cup) of egg mix at a time.

The bigger pan means there is more cooking surface, so the omelette cooks faster and looks bigger - always a plus. And here's his key to success: for each egg, add a tablespoon of water. "Not milk," he says.

"With milk, the protein fibres toughen and make the eggs leathery."

Keep the pan on medium-high and use only butter or margarine because oil ends up giving the omelette an oily texture.

Want to try Howard Helmer's 40 second omelette technique? Here are his tips:
How to make an omelette - Howard Helmer-style

  •         Melt a tablespoon of butter in a 10-inch (25 cm) non-stick pan.
  •     The surface of the pan has to be very hot, so only add in the egg mixture once the butter is sizzling.
  •     Combine two eggs with two tablespoons of water for each omelette you make.
  •     Ladle your mixture into the pan. Immediately it will begin to bubble as the water evaporates and creates a fluffy texture.
  •     Use a spatula to immediately move the cooked egg from the edge to the centre of the pan.
  •     Tilt and move your pan to ensure that the raw egg is cooking evenly.
  •     When your egg is still moist, but no longer runny, fill with your ingredients. Howard recommends cheddar cheese, uncooked spinach, mushroom, tomato and ham.
  •     Right-handed cooks should fill their ingredients on the left side of the pan, and vice versa.
  •     Fold the omelette in half with a spatula (fold from the empty side of the omelette) and invert to a serving plate with a quick flip of the wrist.

Howard Helmer's Recipes and Tips - World's fastest omelette Maker Video


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