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SA chef takes World Omlette Making Record

How long does it take you to make an omelette? I don’t know the answer to that, but I do know that it’s longer than executive chef of the Drakensberg Sun, Andrew Robertson. He makes the fastest two filling egg snack in the world, and this Saturday broke the previous record of 42 seconds to go from shell to plate, creating an edible and fully cooked treat in just 25.64 seconds.

He now has a six week wait to see if Guinness will approve his time and enter it into the official World Record collection.

Why are we, a humble tech blog, writing about this? As if I have to explain. Any good geek chef knows that cooking is more of a science than an art. I proposed to my wife in one of the world’s most experimental laboratories, Heston Blumenthal’s Fat Duck, home of ‘bacon and egg ice cream’. If that’s not a miracle of technology, I don’t know what is.

The full Guinness guidelines, which Robertson’s team believe they’ve met, are:

  • The time starts from the moment the first egg is cracked, and finishes when
    the omelette is served on a plate.
  • Plain omelettes are to be made with no less than 2 eggs per omelette.
  • Omelettes with 1 egg must contain a minimum of 2 additional ingredients,
    such as cheese and ham. Seasoning such as salt and pepper does not count
    towards one of these ingredients.
  • The additional ingredients may be pre grated or sliced where appropriate.
  • The omelette must be prepared hygienically and must be totally safe to eat.

htxt.africa understands that the two fillings were ham and cheese.

Even better, the weekend’s event also raised R30 000 for a local school. That’s a lot of omelette’s worth of cash.

(Image credit: Catherine Scott)

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