CLASSIC FRENCH OMELETTE

This is easily my favorite cooking show and late night watch. Love how accessible and fun you have made all these recipes. I’ve learned more in a month of watching you than all the years before. Excellent production as well.

I tried this with 2 eggs and got scrambled eggs. I’m
gonna try next time with 3 eggs

jaqcues pepin would be disappointed.

Hongkong style scrambled eggs really getting slept on fr

So Spanish omelettes don't exist???

Thank you. My husband eats scrambled eggs every morning since I've known him, now he teaches that kind of breakfast to our toddlers. They love it, I on the other hand can't see the goddamn scrambled eggs anymore, it makes me almost sick. It's almost 8 years of scrambled eggs every morning! :D That being said, I love eggs too and try to find a way we all can have it for breakfast. Tomorrow I'm trying this omelette, I hope it works out!

Thats some thicc chives

Is it me or your camera is getting lower and lower?

It’s actually Japanese

Dude just want to say how much your cooking and the way you are as a person/cook inspires me - from the UK to the US nothing but love from me, fucking love your vids 👊🏼

Always enjoy your show
Have a wonderful 2022 brotha

LOL you're hilarious.

Love this channel, but the shoes on the kitchen counter, and so close to the food, giving me germaphobia anxiety!

So did the classic french omelette only come about with the advent of nonstick pans? That makes it seem fairly recent.

Alright ma man. I've just discovered your channel. I can tell you're obviously a good chef, you know your shit. But the real test... the omellette. About to click play, lesssssgo!

I've cooked some decent french omz in my time. But only once did I cook a PERFECT (to my taste) OM. The texture, everything was perfect. It was heaven. It's hard to hit.

Welp! This is how I have been making my eggs for years. I only cook them a little less to make them a wet scramble.

Until you've tried a french omellette... there's nothing like it. When cooked perfectly and rolled well, it's like a silky, buttery, cheesy delicious, just... the best.

you forgot the Spanish tortilla

I tried this, but ended up with scrambled eggs... Takes skill/patience i guess. Great job.

You can do them in a stainless steel pan for sure. I do it every other day if I’m eating eggs. Eggs are great because they are high in protein. I don’t recommend a cheap one though because the sides are not an even heat. If it’s even heat it works.

That’s not a French omelette

Nice. A scratched non-stick pan, so you will enjoy the French pfas omelette forever.

Ok but do not scramble the eggs in the same bowl that held the eggs in shells. Not sanitary.

A frigging mess. No finesse at all.

I have absolutely gone away from western/American omelets in favor of French. It took me a few turns to get it right, but it's my everyday start to breakfast. Just a couple of points I've found important:

1. I bought a new 8" nonstick pan specifically for my omelets. I NEVER use nonstick coating, as I have heard it degrades the surface. It made a huge difference from the years old 8" I was using before. If you're having trouble rolling the omelet, that is probably the reason.
2. I stir with a spatula, but also move the pan back and forth. When the liquids solidify enough that the curds no longer level out (i.e., the liquids don't fill the pan back in,) I turn off the heat and let it sit there while I add pepper, mozzarella, and parmesan to the omelet.
3. Then I roll it. I hold the pan a lot steeper than you do and find that it rolls a lot easier (obviously, you have to be attentive that the omelet doesn't start sliding.)
4. Now I take 20 seconds to wash my spatula which is just enough time for the rolled up omelet to set just a little before moving it to a plate.

A couple of things. I stopped putting salt in it and find that I don't miss it at all. I use a light mix of mozzarella and parmesan - the mozzarella melts nicely and the parm adds just the right contrast to the mozzarella. And, I grind pepper onto it when I add the cheese. And, I found that if I am not attentive to spreading the filling out to the edges where I anticipate the end of the rolled omelet to be, it is noticeable when eating the ends of the omelet. Also, I use two eggs with a little half-n-half instead of using three. I find that it makes for a really nice fluffiness.

I hope that helps anyone out there trying it out. It's actually really, really easy once you get the hang of it. Just don't overcook it - that's the hardest thing to figure out.

Best ever!

Just made this an it slaaaaappppsss! So simple as cooking should be, doing the lords work!

I think it’s not too safe to crack the eggs to the same bowl in which they were before cracking them. The eggshells are usually dirty.

we should stop making traditional french omelet and instead make it better

Bro! I like a lot of your videos, but this one is painful, It is like satire 🤣. I would consider that a complete fail if imade it. Please go ahead and search Michelin French omelette,or Jacques Pepin's omelette and start from there.

The music sounds like Monster Inc music and I love it

Aren’t those green onions?

seasoned carbon steel pan is what is needed for omelette cooking (my opinion)

Eggs are not cheap anymore!

So okay...I grew up eating French omelettes at least twice a week and while you almost have it, my grandmother in Spain was the master. So some tips for you: first, you fold it WHILE in the frying pan (mind you, she DID NOT HAVE a teflon non-stick, cast iron only) never on the plate. Second: how much do you stir the eggs? Imagine you are making egg white souffle -- FROTHY! Not just so the egg white disappears completely into the yolk. You have to whip the eggs more than you suggest so the omelette is light and airy. Third: you are over-stirring with your plastic spatula and you are stirring TOO EARLY. You need to wait for the egg layer closest to the pan to start to harden and then you stir it into a few folds and twist the pan around so any loose runny egg will come in contact directly with the pan. Folding will be much easier if you do not over-stir. Next up you should try classic Spanish potato omelette for the ultimate omelette challenge.

"Eggs are cheap" 😭😭 rip 2018

I know this is an old video but the salting eggs before cooking them is an old wives tale. Kenji conducted blind tastes tests and they found no difference in texture.

What an excellent video! It's the little things that you teach us, like shaking the pan, banging the pan to help remove and loosen the egg, how to cut chives and so on. Those things really make a difference to someone that's learning how to master their Passion, and skill.It's people like you that really inspire.Thank you so much for all the videos that you post. I know it takes a lot of time and effort. The editing definitely is on point. You are the man

“Eggs are cheap.”

Hello, from 2023.

"eggs are cheap" my how times have changed!

Tasty omlette, really delicious

I hope after 5 years you definitely put salt before making omelet :)

everyone I met always said parsley is a must for an omelette, but chives just stands out so far its not even a contest. parsley is just there, sitting doing nothing for me. chives is like a jerk at a party, running around, being loud, annoying but every party has one. it wouldn't be a party without a douche bag, right? that's why I'm talking about chives right now and not about boring parsley.

Brilliant!!! And

Nail it in a carbon steel pan with metal utensils.

So, what is it exactly that salt DOES to the eggs?

He has some fantastic cooking tutorial videos. This is not one of them in my opinion.

In other words no paper needed

I'd like to note, if you like your eggs less runny, you could also pop it in a 300 degree oven for 3-4 minutes to set it like a crepe, then you can go on to roll it as shown. Please send me your attempts on either facebook or instagram. My links are in the description. Much Love!