Paper-thin, no-stir omelettes
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- čas přidán 23. 02. 2022
- Thanks to Magic Spoon for sponsoring this video! Use my code RAGUSEA to get $5 off your delicious, healthy Magic Spoon cereal by clicking this link: magicspoon.thld.co/ragusea_0222
This is more a technique than a recipe. Beat one or two eggs with a tiny pinch of salt and a splash of milk or water. Get them very thin and even. If you have time, let them sit for 15 minutes with the salt in them and they'll get even thinner.
Heat a 10-inch (25 cm) nonstick pan on low to medium-low heat and melt in a film of butter. If the butter should be just barely foaming, or not even foaming at all - the cooler the pan, the smoother the omelette surface will be. (A two-egg omelette requires a particularly cool pan.) Pour in the egg and don't stir. Just pick up the pan and tilt it around until you have a totally even layer of curd forming.
Grate some cheese and deposit any other fillings on half of the egg surface. When the egg is just firm enough, turn off the heat, grab the unfilled side of the egg with your fingers and drape it over the other side. It's ok if it tears a little. Then use your fingers to fold the omelette again corner-to-corner, giving you a triangle of egg. Slide it out to a plate. - Jak na to + styl
"Hey, did I just reuse the same handful of salad for each of these shoots?"
One of the questions that still has no answer.
Similar to Kelly: Hitchcock’s dog or wife?
Thanks for timing it. You would see videos where it’s like “best 3 minute breakfast ideas!” In in reality the cooking time is 3 minutes and it takes 10 to prep everything. Add the realism which makes me love this channel
Totally agree with you! It's very frustrating when they say prep time is "5 minutes" when it's actually 30 to 40 minutes. They need to be honest & realistic when giving instructions.
"Prep time: 5 minutes", if you have 7 arms, and don't care about the 10 tools you'll have to clean afterwards.
@@masansr yeah exactly, if a dish takes 5 minutes to make and 20 minutes to clean up after then it's not that easy
Like Adam and his pad Thai
I'm looking at you, Ethan...
My favorite part about Adam is his side comments like when there are imperfections or mistakes; “Oops You can see I didn’t do a good job at beating that one. You can see chunks of yolk”…. It helped me learn a lot about mistakes I make cooking regularly.
It’s like he teaches you things through his own imperfections.
I agree! I think there were several things i didn't even realize *why* i had little issues here and there in my cooking, this Adam's style of video really helps. His anti-regimented takes on things like macaroons were eye opening to me too.
Prescriptive cooking is all well and good in a restaurant, but at home almost silly if cooking for yourself.
I enjoy it from the perspective of acknowledging but not beating yourself up over little mistakes. Note where you can improve for next time, but be confident serving it and knowing it'll still taste great!
Exactly. That's why I love watching his videos.
yes, i do think a lot of others would just not comment on it or reshoot the take so the mistakes aren't there to publish. i deeply appreciate adam's ability to break everything down into terms that a student with no experience in cooking (me) can understand.
No digas mamadas lay.
I think it's a little weird that there is such a strict canon of cooking sometimes. The fact that some people would call this the "wrong" way to cook an omelette drove me wild when I first started cooking because I just did the thing I thought was easiest
This is how I learned to cook omelets. It wasn't until I was an adult that I learned the "stir" method, and think it's over-complicating a easy and good meal.
People like their tradition. Sure, maybe you can say this isn't strictly traditional because of X, Y, or Z, but who cares? If it tastes good, it tastes good. I feel the same way about "fusion" restaurants or ones that are $CUISINE-influenced. I don't care if it's traditional, I care if it's good. If for some reason I want a strictly traditional meal then I'll seek it out, but 9/10 times I just want good flavors.
This is a western omelette. It’s only wrong if you want to do it the French way.
Deviate all you want in home cooking. But I think standards are important. If I'm eating out and order a french omelette, I would very much appreciate it if I receive a french omelette.
I've been cooking for myself since I was in 3rd grade lol. My parents split and mom had to work, so I either made food for myself or didn't eat much (we didn't own a microwave back then and mom didn't buy box meals: too expensive). I often made dinners for the family...
I learned a long time ago that there are things were preference determines the result and there are things where an external reality dictates what is important. It is easy to conflate tradition with ought, especially when why the tradition started is lost: we just always have done it that way is all too often the reason. Not all things traditional should be reassessed, but I'd wager that some of the reasons are no longer applicable.
“Learn the rules like a pro, so you can break them like an artist.” - Picasso
When it comes to cooking, be mindful of the consequences, live within your means but eat what you enjoy: disregard those who say the process of getting the desired end is improper. If the result satisfies you, do your pleasure. Like with many things, often the technique was created for reasons that won't ever matter to you. You aren't cooking in a commercial kitchen, you aren't cooking over an open fire (only 100 yrs ago many were), you aren't cooking for a crowd, etc. I've learned enough about food history to realize that sometimes technique mattered for the shape or texture of the end meal just as much as it mattered for the means of cooking it. And often, the difference in outcome between the 'proper' technique and my way is so small it doesn't matter. The food often tastes just as good: which is all I'm aiming for.
In Taiwan we call this 蛋皮(Danpi), literally “egg skin”. We cut it into wide strips and put the strips in cold burritos or folded into cold noodles(wraps and pasta salads come to mind).
Korean here. We do the same thing, but sliced thin and used as topping.
The "skin" part made me recoil a bit there.
@@gavind351 "pi" translates to skin, shell, etc. Basically something thin and whole used to cover.
neat
Burritos? I'm intrigued. Are they eaten the traditionally Mexican way?
1:33 "And yes, I'm going to grab it with my fingers."
This has got to be one of the top 3 favorite results of working in a kitchen for a few years. While we clearly build a bit of a tolerance to the inevitable burns, I think it's more to do with accidentally overcoming the fear of dangerously hot things by slowly building your trust in your reflexes. Your skin's desire to jump away from lasting damage is incredible, if you approach with a light touch and just reserve your fear for the sticky sugars and splattering oils kitchens and cooking becomes strikingly more comfortable.
Currently working in a bakery and love trying to guess how long before a filling starts to boil by tapping the outside of the pot to see how superficially painful it is :P
In a slightly different direction, I grew up learning to test how hot a cooling baked good (like a pie) still is, by holding my hand level 1"-2" above the food. With some experience you can tell how much heat remains. I was surprised when I found out this isn't a universal technique.
It really does doesn't it ? My cooking greatly improved when I acknowledged that nothing I was doing could cause me lasting damage, this let me get more comfortable frying stuff, touching hot things, touching raw meat (I know that sounds weird but think about the hygene) and more
@@MonsterPumpkin Not sure we're on the same page, I didn't mean to suggest kitchens are safe. I'm still plenty scared of many things that could cause lasting damage; Large amounts of hot oil and mishandling raw meat being 2 of them.
@@OrigamiMarie If I could be so crazy as to throw the direction slightly off even more, I just accidentally learned an induction burner doesn't need direct contact with a pan either!
The one at work seems to detect and heat a pan held a good centimeter above it, thought that was kinda cool.
I love these "real time" cooking videos (similar to the pad thai episode). I just feel it helps me get a good sense of how i need to time my own cooking. Although this won't be feasable for all recipies of course, i would like to see more.
j kenji lopez alt has a ton of good ones, check out his dandan noodles
real-time traditional demiglace
Is it just me or is the thought of Adam buying a single brussel sprout absolutely hilarious?
I'm gonna try this just so I can catch the expression of the grocer when I buy just one brussell sprout. I think I'll ask them to double bag it. Thanks for another great share Adam.
I was wondering what kind of looks he gets, checking out a solitary Brussels sprout. Then again, maybe he has self-checkout available!
“I’ll ask them to double bag it” …this bit unexpectedly made me laugh out loud
I make mead so I have the opposite problem when i go to the check out with like 8 packages of raspberries.
@@OrigamiMarie Why would you feel the need to feel ashamed? I usually need one onion or something and I buy one for the equivalent of 0,02 dollars :D
If one onion is what you need who cares? Maybe you don't cook with onion too often (shame). One lime? If you want to make a drink for two it's just enough. (funny story though :D)
One brussell sprout? Maybe you just want to taste it? Whatever, do what you like in the kitchen. Have a few words with the cashier, if you feel bad for not buying in bulk. Tell them about a recipe you're doing or whatever. Idk I find it funny when they have to weight it just to round down the price, essentially giving it to me for free :D
A cool trick you can do is put some of those spinach leaves on the hot butter before you pour your egg in. You let the leaves cook only for ~20 seconds, so that they lay flat in the pan. Then your pour your egg in, and fill it with cheese like in the video. But when you fold your egg over, the leaves look like they were printed onto the egg, kind of like preserved flowers.
Nice! I do that with my fillings, too, like a thin frittata, but served flat.
This is how I learned how to make omelets growing up. The way you showed how to make an omelet in your other basic eggs video kind of had me scratching my head because this looks way easier.
Same here, in India we make omelettes this way.
In Brazil too
This is how I grew up making them. Too. I'm from rural Illinois. USA.
This is pretty much the standard diner omelette technique, but with lower heat since traditionally you want a bit of color on diner omelettes. I learned basically this same as a kid too, being the first thing I was trusted to cook for myself.
I'm french and that's how I've always saw my mother do an omelet (although with like six or ten eggs sometimes XD), when we stir the eggs, we call it scrambled eggs ^^
Adam spilling everything as he cooks reminds us he’s human
So true! As we all know, cooking is messy! 🤪
he kept having a glass of wine with each one, including the practice runs before shooting.
@@serpentax Hahaha! That explains everything! 😉😜
@@jackiewinters5792 If he's not careful, he'll turn into the Galloping Gourmet, Graham Kerr...
@@AndrewAMartin Oh my goodness, that made me laugh so much!! You get a gold star for that one! 😆🤣⭐✨😂👏
I once saw a cooking show where the chef ranted on killing the mushrooms when you cook out the moisture. It kinda unsettled me then, but I came to terms with my taste and I still enjoy my mushrooms concentrated and dry.
Was it a British chef ?😂.... I prefer to sweat the moisture out of mushrooms too.
How can you concentrate the flavor if you don't cook out the moisture?
@@ThreadBomb Yeah, there's a whole lot of misunderstanding going on in that comment. It's like saying you prefer the flavour of concentrated raw tomatoes over tomato puree.
@@ThreadBomb They said that the show unsettled them, but that they eventually came to terms with it. I think honestly you misread what they said. They prefer their mushrooms with the moisture cooked out, the show simply gave them pause for a while before they were like "Oh well, this is what I like so I don't care if the show says X about it...
Adam, I did this for my girlfriend this morning, and did not give you credit. I shamelessly stole your technique, and was rewarded by my s.o. being blown away by my cooking skill. I'm sorry, dude, but the moment was too perfect.
Really appreciate the content! Quick, straight to the point, and you can see the thought process behind these attempts to streamline classics like the French omlette in order to make them more viable and suitable to the average home cook. That is a big thing in helping one understand how cooking in general works (as in technique, creating seasoning, flavor profile, achieving the desired texture, etc). As always, keep up with great work!
Lol, I call this the “I didn’t wash my small frying pan from yesterday” method! Thanks for the new riffs on fillings. Definitely need to start growing some kitchen-window-sill herbs!
Hey Adam, love the channel. I would love to see a video from you that talks about the health implications of added nitrates/nitrites in cured meat products and how those additives differ from "uncured products" that use celery juice.
Nitrates/nitrites are nitrates/nitrites. The health effect will be the same whether you add it from celery juice or from pink salt.
I don't want to pop your bubble because I love Adams education vids but no matter where the nitrate is coming from it's still a nitrate. so its effect on food will be the same regardless of its origins. If you're talking about significant taste differences its still no difference as it's produced on such a huge commercial scale, even if it is a "craft product," that they'll take out whatever components aren't specifically nitrate as it might harm/contaminate the food. Cured foods are very similar if not exactly like fermented products especially in the fact that if you don't know 100% what's going into your product your end result will either just taste poorly or more than likely harm someone or even kill them.
@@Default78334 Yup, but try to convince the "all natural" people.
Basically the difference is that the nitrate levels and purity are carefully monitored and regulated in the "cured" products because they are regulated food additives, while the "uncured" products are preserved just the same with the nitrites, except it's via an unregulated and inconsistent strength "ingredient" that they usually have to add more of to ensure they get the minimum levels.
So chances are that you are eating MORE of the nitrates and nitrites in the uncured products, but there is also a risk of food spoilage due to the inconsistent levels of nitrates in the celery sourced products.
So it's all just marketing, no one cares about the health effects.
It's like how since MSG gets a bad rap, it's not used very much, and instead there's lots of hydrolyzed soy protein or whatever, many different highly processed substances that are mostly MSG, but the MSG hasn't been specifically isolated so they can still call it something else.
In this case, the celery juice is highly chemically processed and refined, so it bears no more resemblance to celery than cellophane plastic does to a tree, but because they don't refine it, they can still call it celery juice something.
So many "natural" things are really no different than the "unnatural" version.
And I am not taking a position on whether MSG or nitrates are harmful, I don't want Uncle Roger to get upset at me, but there are many things that are touted as natural that are in fact quite harmful, and many times the uniform lab created version is safer because it has a lot of harmful aspects removed.
And other things it's exactly the opposite!
@@ke6gwf thank you for writing this very important information.
My family has never stirred omelets. It works fine when you use low heat, though they can get a bit rubbery if the heat is too high. In my opinion, stirring the omelet only serves to make the egg stick to the pan more (and I dont use nonstick.)
We do something similar in late summer, when we has been out in the woods for bunker up with fresch chantarelle. Omelette with fresch chantarelles fried in butter is food worthy the Nobel prize dinner. And yes. The gala dinner at the Nobel Prize is the most fancy dinner all year in here Sweden.
I think you just taught me how to keep my attempts at making an omelette from turning into scrambled eggs. I've been failing to make an omelette my whole life!
This is almost exactly how my dad used to make us eggs when we were little! He'd just beat up an egg and cook it over low heat in a nonstick with a little butter, flipping at the end. He didn't fold it and there were never fillings. We called it "a round egg", because the result was circular.
"We called it "a round egg", because the result was circular." -oaktree
@@jamesbenz3228 If I am known for nothing else...! lol
Honestly if I make bacon and eggs, this is how I kind of do it. Basically make the bacon, pour out some of the excess fat. Heat off to let the pan cool, and then the egg goes in to catch all the bacon bits. Is it healthy? No, but tastes nice and cleans up the pan pretty good.
I've always used the "no stir method". Was surprised at first to hear so many people do stir. Glad to hear you found an easier way to make ommelettes
"I like fancy lady food." Definately a top quote from you Adam.
I wouldn't say this was fancier than a french omelet. The beauty of a french omelet is that you get that smooth surface on the outside, but a gooey, buttery center. This method is certainly easier and very tasty, but they're two different beasts. But, hey! Make them however you most enjoy. You are, after all, the head of cookin' your egg.
My favorite thing about eggs is how versatile they are. You can do so many different things the possibilities are endless
This is how we make eggs for my son, without the folding, and for sandwiches. Super easy, just cut into bite size and away we go!
Oh I see, the squares are regular and cohesive enough to make good food for whatever dexterity.
Extremely impressed with how delicious this truly is! The grated Brussels sprouts are a game changer and provided so much depth of flavor to this dish.
Imagining Adam going to a farmers market going "Your finest brussel sprout, please. No, no, just one."
I tried this with the day the video dropped, and I loved it! I did the version with low heat and two eggs. Mine bowed up in the middle for some reason, but it was still easy to fold with my fingers, and the bottom came out smooth and presentable on my plate. Thanks, Adam!
Watched this video early this morning and then made one of these for breakfast. The technique worked perfectly and tasted great with a bit of cheddar added. It’s less runny than a French omelette, but still retains that pale and soft delicacy. Totally worth trying.
Adam Ragusea is the master of dissecting already simple things... this did not need to be it's own video. I don't think there are a lot of people who have craved for a thin omelette, and even if they did, it's all just common sense (like adding liquid to thin the eggs)
I've been using the no stir for ages. It's so easy and gives very reliable results.
same, and I use a wider pan for multiple eggs then fold it, and shove it between two pieces of bread and make a delicious sandwich
This was the first dish dish I learned to cook at age 6. It is so simple and so quick to prepare that anyone can pick it up just by observing a few times. I usually add finely diced shallots to balance the egg's rich taste and cayenne pepper for bit of heat. Your versions are lovely as well. Very filling and flavorsome.
Good idea Adam! I'll have to try this one for sure.
I'm using this technique everyday now!
Thanks for uploading this video!
Definitely need to try this. Thank you so much for the wonderful content.
Hey Adam, just wanted to say thank you for your videos. I found you at one of the worst times of my life a couple years ago, physically and mentally. There’s something about how you speak and communicate the information to your audience it’s captivating whilst at the same time comforting. Can honestly say you’ve helped me more than just in the kitchen. Much love
This is hilarious because in the last few months I’ve discovered this method myself. I’ve been cutting, and trying to eat more low calorie things - one addition being egg whites. So I’ve been scrambling my egg whites which always leaves some sort of mess in my pan. BUT, if I just left it there with a quick spray on non stick, it’ll just slide right out; minimal cleaning required! Great minds 😂
We've made this like 6 times since you've posted this! One of my absolute faves!
My dad uses this technique with fried rice. He puts it into a bowl and fills it with the rice, then neatly folds the excess in. Turn it upside down onto a plate and you get an egg dome. Totally impractical but looks cool.
The brussel sprout grated! Brilliant!
i don’t know if you’ve ever tried it but there’s a really good filipino soup called sinigang it’s a sour soup made with tamarind, id love to see you make a recipe for it c:
Grating a brussel sprout? That is GENIUS!
i came here just to say that, IQ out of this fucking world, how have i never thought/heard of this????
holy shit, 1.8 mill subs! bravo adam! so happy that i follow u since u posted ur first 2 or 3 cooking videos
Super! I was looking for exactly this 😍
I was just making one of these yesterday. Perfect timing! :)
No lie I do this all the time. Love your channel so much
Thanks for this. have been doing it this week in the morning and enjoying it. super think slice of onion diced, a handful of spinach go in the pan, while i crack the egg. Been working real well and just wanted to say thanks.
I used to do these years ago. still do and also fold it like you did in the video. I only really stir the eggs when doing a huge batch of scrambled eggs these days.
Thank you so much my son LOVES eggs and this technique has made it so much easier to make them for him.
I made this for breakfast today after watching this video, really good. Using grated Brussels sprouts as a filling was super tasty! Never would've thought that
Been using the no stir method for years.
Using a lid to steam the egg is a good way to help cook the omelette when using multiple eggs, and/or a bigger pan.
I did it. Two eggs, 12" non stick skillet pre heated on low heat Gruyere cheese & micro greens. Twas great! Simple, easy, fairly quick. Love the triangle fold. This is now my technique for 'omlettes' . Thanks!
A great tip for cooking no stir omelets like this with multiple eggs; add just enough of the egg mixture to cover the bottom of your pan, fold it, pour enough mixture in the now empty space, making sure to get it under the cooked half, and then fold it all in half, and repeat if necessary. This is essentially the technique for tamagoyaki.
just did this for the first time today! worked out great :)
I wish I could like this video more than once. I have been experimenting with cooking one egg in a pan as an alternative to using a pot, and I always stir at some point (sort of making a scramble). Your video has been instructive, and I will be giving this a go right away!
This is how exactly I am taught to made omelettes growing up. No fussy mixing on the pan and you could easily feed many people at once. My personal favorite is use them to wrap glutinous rice filled with beef floss.
Beef floss? Tell me more.
@@barbarab9375 we used to have beef floss around much growing up and it goes well with rice and bread of all things. Beef floss bun is one of my favorite bread but glutinous rice filled with beef floss and wraped inside paper thin omelette is my favorite snack growing up. Most of the times I would pick it if I saw it at snack vendor and homemade ones... I could eat a plate without realizing. Or maybe if you want change of pace you could grill the glutinous rice. The char go surprisingly well with the beef floss
Hi Adam! You're my favorite cooking channel, I learned a lot from you! Lots of love from Argentina 💖🥰
I like this idea and think I'll give it a go this weekend.
Love it!
Fantastic cooks and video!
That is such a beautiful omelett it literally made me smile like a lil kid!
I love this video. This is my absolute favorite way to make an omelette, I even call them crepe omelettes much like your comparison! You have expanded my palette once more Adam, thanks for everything; you rock!!!
Thanks for this.
Glad you posted this great idea! I've been making these since 1992 when I graduated from Culinary School. I perfected this Exact method when I had a Japanese roommate teach me in Paris, France. Not sure if it originated in Japan or not. They are called Crepe omelettes because they resemble a French Crepe..
Wow this one will be game changing for me! Thank you Adam :)
I love you so much you gave me hope and faith I can keep going amd do things i was afraid to do before>3
Thank you
Totally using the Brussels sprout trick!
I have always struggled to cook omlettes, but this may well be my gateway into learning how to cook them. I'll give it try, thanks!
Did the two egg version of this on Tuesday with a little leftover smoked salmon cream cheese dip... soo tasty
Such a beautiful omelette
I've always been a no stir guy for omelettes. I have been using the Parmesan cheese folios lately as my outside layer on omelette and I love it!
Ooh I have mushrooms and Asiago in the fridge, I think I know what breakfast will be.
This omelet is so easy and delicious! We will be making it all the time. Thanks Adam!!
i always made my omelette like this. It's just so intuitive.
ahh man, this channel is amazing! thanks adam!
Yay, validation! this is pretty much how I've been doing it. +1 to giving the egg and salt 15 mins to rest before cooking.
japanese rolled omelete is king at the gentle layerings. since I got myself the rectangle pan its one of my go-to's
Love it! This is how I make my breakfast sammich eggs!
I've never tried this...but I will! Thanks!
Keep up the great work
delicious! have been doing the same but using sour cream instead of milk. Thanks for all the awesome recipes
Interesting idea. I just tried it for my daughter and she loved it for dinner.
Very good job Adam.
Those look nice and tasty!
Mind....... blown!!! I'm a trying that tonight!
I have done this method for my breakfast tortillas/bagels/sandwiches since forever. I'm not sure I would use it for an omelette on its own, but if you want your egg to be a vehicle for cheese, bacon etc then it's very convenient.
Now this is really really informative
Great content Adam!
my friends and i have an ongoing competition of omelette speedruns and your addition to that made my day!!
Ive always cooked my omelettes this way and preferred it, and always thought I was crazy that everyone only ever talks about and does the stirring method instead. So glad to see this getting covered, god bless adam ;o;7
Thin omlettes are the best and hard to find at restaurants so I am so glad to find this video and getting ready to cook some mushroom omlettes right now❤❤
I tried this method on my own omelettes recipe and it worked perfectly.
thanks to this my omelette are now much better. thanks man
Now these are the recipes I can get behind
i love the into bit where you make it in real time, great videography.
Been doing this technique with egg whites and low-fat emulsified (American) cheese for a high protein, quick breakfast. The melted cheese between the egg layers is fantastic.
Aright I’m finally gonna buy some of the magic spoon cereal. You got me Adam.
this is how i used to make fried eggs all the time when i was a kid, it's just the most straightforward, no-brain way to cook them. And it tastes great!
Adam, I loved the real time cooking, really fun to watch
These look great! This is kinda how I make omelettes at work on the big flat top!
Thanks, it worked for the first time!
One hint that can be useful: my pan is probably not so good so I had to shift it from the center of the stove in the end to cook the sides of the egg.
I do something similar with 3 eggs and an 11 inch *square* pan.
With an (unbuttered) non-stick pan on low, I pour three beaten eggs into the middle and tilt the pan until it is evenly covered. When it is just about cooked through, I shake the pan to see if the egg is loose. When it is, I flip the whole thing with a spatula. If I'm feeling daring, I flip it like a pancake but it's risky because the egg isn't held together as strongly as a pancake.
After the egg is flipped, I scatter the filling across the surface and then roll the egg from one edge across to the other. I do the rolling with the edge of a spatula and my fingers, keeping the roll as tight as possible. I end up with a cylinder of alternating egg and filling layers. I cut in half and garnish to serve.
I like sliced ham and cheese in my own omelettes. Putting a line of cheese near the edge where I start to roll allows me to use it as glue to get the rolling started. When mushrooms are in the filling, I put a line of mushroom near the edge and wrap the egg around them to start the rolling. I like to reserve two slices of mushroom to use as garnish on top of the two finished half rolls.
I'm going to try using the milk and salt trick with 2 egg omelettes. Two beaten eggs won't cover the entire pan so I end up dragging them out with the back of a fork to cover about two thirds of the pan. Maybe with the milk and salt I'll be able to cover the whole pan with a nice thin layer.
I'm also looking forward to trying the brussels sprouts filling.
I ordered a magic spoon box with a custom cereal selection. I had no idea it would sign me up to receive that selection monthly. If you don't plan on eating this cereal regularly, I recommend you make sure you're not signed for a monthly membership without your knowledge