Bridget Jones: The Edge of Reason: Magic Mushroom Omelet


I have posted previously about Bridget Jones and her diary, this time around I decided to take on the next installment in the franchise, Bridget Jones: The Edge of Reason. In this installment of the adventures of Bridget Jones, Bridget finds herself happy and in love with Mark Darcy and fully expecting a proposal. When it doesn’t come and Mark confesses that he hasn’t been thinking of marriage Bridget begins to suspect that he is cheating on her with a business colleague. In a snit she decides to work on a project with her ex Daniel Cleaver. They travel to Thailand together with Bridget’s friend Shazzer in tow and all sorts of shenanigans ensue.

I enjoyed this film in a different way than the first one because it is not just Bridget’s antics that carry the story; I really appreciate that this film gives a deeper glimpse into Bridget’s relationships and how loved she is versus her seeking out love from others. The viewer gets to see Bridget’s quirkiness in action during a relationship versus when she is trying to navigate the dating arena. It was nice to see her impulsiveness and lack of judgment stayed consistent, especially during her trip to Thailand which is where my inspiration for the Magic Mushroom Omelet comes from.

Bridget eats a “Magic Mushroom Omelet” which causes her to hallucinate, make sand angels, and admire all the “colors”. One could argue that the omelet is what causes Bridget’s lack of judgement to follow.  Having Bridget eat a magic mushroom omelet is the only way the viewer would accept what is happening. We have to believe that Bridget is out of her mind in order to sit through watching her canoodling with Cleaver.

In order to make a proper magic mushroom omelet I would have had to get my hands on hallucenigic mushrooms. Since that wasn’t going to happen I thought I would substitute some mushrooms that are frequently used in Thailand when they are not using the magic variety. In my research I found that magic mushroom edibles (and milkshakes!) are very popular tourist fare in Thailand. However, I also found out that several different types of regular mushrooms, like Shiitake, and Straw were popular as well.

I was also surprised to learn that the omelets in Thailand are not the rolled up bundles of goodness like they are here in the states. They are actually open faced and have everything cooked inside/on top of them. They also use several subtle tastes like soy sauce and fish sauce during cooking that really make this dish delicious. Finally, what makes an authentic Thai omelet is the actual cooking process. Thai omelet’s are cooked in lots of oil so they get puffed up, crispy on the outside and soft in the center. Yum!

So, I gathered all the ingredients, whisked the eggs, and added the mushrooms,  fish sauce and soy sauce. If you don’t have or care for Fish Sauce you can substitute more Soy Sauce but the Fish Sauce brings a flavor that is totally worth it!I heated a lot of oil in my skillet-a wok would also work if you have one- and poured in the eggs. A medium high heat is good but watch it; you don’t want the egg to cook too much before the mushrooms. I casually tested my patience by letting the omelet sit in the pan to brown up. It should be brown on both sides so you can flip it a few times, use a large spatula so that the omelet doesn’t break. Once nicely browned up on both sides, you can plate it up by itself or enjoy it over some rice.

Overall, this was a really fun project. The texture of the omelet was very good and the subtle flavors really make this a great dish. Even my husband, who does not care for mushrooms, declared this was good. Although it was not of the magical variety this omelet still ended up being something special.

Magic Mushroom Omelet

2 eggs

1/2 cup Shiitake Mushrooms

1/2 tsp Soy Sauce

1/2 tsp Fish Sauce

1/2 cup Vegetable Oil

  1. Whisk eggs
  2. Add in mushrooms, Soy and Fish Sauces
  3. Heat oil in skillet or wok on medium/high heat. Add the egg mixture.
  4. Fry on one side until nicely browned, then flip over and fry until done. Omelet should be thick and very firm, well browned and crispy on the edges.


This entry was posted in Film.

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