The Secret of the Perfect Folded Omelette Two Michelin Star Method | Easy | Fluffy|
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- čas přidán 29. 06. 2024
- #fluffy #omelette #omelette #perfect #omelette
The Perfect Fluffy Omelette
Making an Omelette is not easy but I'm going to teach you how to make an omelettes worthy of the most luxury 5* hotels, I was taught this by a 2 Michelin star chef and have shown hundred of chefs and know I will show you how to make an iimpressive omelet!
#DidYouKnow? The its all about the quality of the eggs and the technique
Why not try adding some kimchi to this omelette with cheese?!
▶️ My Vegan Kimchi Recipe : • Vegan Kimchi
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Ingredients
(Serves 1)
3 Eggs
Salt
Pepper
Butter
Extra Virgin Rapeseed Oil
- Instructions, please watch the video. Thank you so much.
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Music
Intro
Music by DayFox: / dayfox
Web: www.dayfox.de
Music for your VLOG / Film
Main Track : Artist : Broke for free
Him: half moon
Me: *Banana*
well you're more correct. It's not even a half moon, it's a crescent moon lol
Mr.Beans teacher would be asking for detail if it were a banana
I have been cooking for people for 50 years. And there is still so much to learn from other brilliant Chefs. Great video Sir! Kind regards, and greetings from Africa.
Thank you for this. I'll definitely be making this this weekend. As for filling, definitely mushrooms. And I'm a fan of fancy cheeses, but with an omelet, I don't think you can go wrong with a good quality cheddar, grated very finely. Cheers!
Wow, I tried it and was skeptical if I was going to make it in the first try but it was quite simple and it tasted amazing. Thx
Great Technic.
Favourite filling is Boursin cheese and fresh chives
Thanks for the ideas, gonna try this!
It's all about a glug and a knob...love it!
Lovely. Will give it a go. Thank you
I would stuff it with St Nectaire cheese. Chive on top sounds good as well (or even spring onions). 😋
Egg-straordinary! From beginning to end. What a great show. Could have fooled me. If I hadn't seen you make an omelette, I could have sworn it was a banana. Just kidding. Must try your recipe. Thanks for sharing.
Look at Jacques Pepin’s omelette. That’s the way I’ve made it for years, don’t need to put it in the oven.
Who's going to turn a whole oven on for 30 seconds use?
Might work in a Restaurant, but it's a useless tip for a home cook...
Exactly, no need for the oven, nor handblender.
London chef, what can I say, their farming methods mean all eggs have to be fully cooked due to salmonella where as in other countries you can have them less done, more creamy 😉
The technique isn't for everyone, but I use chopsticks from beginning to end. Whisk, cook and fold. The foam didn't achieve anything. Wrinkles on the outside instead of a smooth outer. He likes it that way so, no qualms here.
Extra virgin rapeseed oil, is that a thing?
Onion, bell peppers, ham or bacon, cheese. Amazing video. Cheers!
Perfect I must make one and now it’s time for my breakfast to! Thank you Chef!
Jacques Pepin, the undisputed master of the French omelet, recommends using a fork to beat the eggs, and also says to use a back and forth or side to side motion to minimize the development of air bubbles. Totally the opposite shown here. But hey, different strokes for different folks. It's all good. 😁
Is that the guy he was talking about? Jacques Pepin?
I think all french recipes avoid bubbles
If you served an omelette that dry inside to Jacques Pepin he wouldn't be impressed..
@@Zamo_71 Exactly, and nor would I
He says it with a french accent that's what makes the whole difference!
I've been looking for that colors the best I have watched
Great video and I’ll definitely try this. Although this method is much less simple than how most classic French chefs would make an omelette - I’m keen to see if it tastes significantly better.
Just goes to show there is more than one way to crack an egg (-based dish)…
Beautiful omelette!
That looks wonderful. Gives me a reason to use the hand blender
Amazing video, more omlette videos for sure, even scrambled eggs
Thank you, I will do another egg video soon for sure!
Just made this, didn't look as pretty as yours! Added a little Red Leicester for filling and, oh boy, was it yummy! Huge thanks!
Thanks for sharing this way. I am definitely going to try your techniques...
My favorite way to eat a French omelette is with salt and pepper on top of a toasted and buttered slice of sour dough.
Looks delicious 👌👍🙏
excellent finish , very nice, thank you
Thank you SO MUCH for upping my omelette game! your techniques shown and described help me cook some light and fluffy omelettes for my family. i also plan to aquire a hand blender, i can see how cooking many omelettes at once it would be needed. For others reading my comment, please pay attention to 2 things in the video.. just how much oil and butter is in the pan, very important not to drown your eggs, and also the pan size to egg ratio. if your pan is too big the egg is too thin, if its too small, use one less egg or you will have undercooked egg or browned egg trying to cook the middle or you will get carple tunnel stirring your egg mixture. Thanks again The London Chef, you gave me confidence to fold my omelette with all that frothy goodness ( i always was afraid it was undercooked)
Edit: we love chorizo, cilantro, and onion -both green onion and white onion, veggies: mushroom, spinach wife loves tomato
Never mind the omelette, your video technique is perfect.
For me this is so far the best omelette technic. Thank you for sharing!
Lovely😊
I've mastered this for my breakfast. I add a small amount of shredded mix of provolone, cheddar and jack as my cheeses for the filling just before I begin to fold my gooey goodness. I top it with white pepper and dry parsley. I take pics of my perfect creation and it is a thing of a beauty. I did learn a new fold from your video here so I will definitely try that next time.
You guys have an advantage by birth….
Had your cuisine been as exciting as far Easter with so much variations and options you wouldn’t be raving about a single half cooked yellow omelette so much
geez...use some higher quality cheese than this typical US selection :D
@@danielcapek5782 I'm completely open to different cheeses from outside the U.S.. What would you suggest for this omelet?
Those eggs are amazing, my go to.
New channel dear chef, I love new channels. My favourite filling is gouda cheese with a mexican delicacy known as huitlacoche, and just now I was thinking of new options to fry it.
Thank you so much for your video, and all the luck and wish you a xponential growth for your channel.
A job really well done. Thank you chef.
Thank you too
Amazing best recipe yet and believe me I’ve had a go at everyone
Had a go at everyone? Or had a go at every one?
@@whynot217 may have got my subjects mixed up there 🧐🧐🧐
Looks tasty. Will send the video to my husband 😉
YUM 😋
It’s soo simple but soo tasty!
Oh my lord... the difference between this and every other omelette I have ever eaten is utterly startling. Turns it from something utilitarian into a delicacy to be savoured!
Personally i feel like its eggs.. thats just me tho
If I'm honest i hadn't watched the video prior to commenting but now I know this comment was bare fuckery
@@benjaminwelkens8118 have you tried making it?
It’s similar to a Mère Pouliard recipe.
Perfect sir thanks for this tips
That's a new way from all the other tuts... gonna give it a try.
Well Explained !!!
Scrapple and Brie, best filling hands down
Looks great. Others would say overcooked but the form is beautiful. I would do a little more runny in the center. I have also never blended my eggs. Ill give it a try. Thank you!
I agree a little overcooked for me
I really like mushrooms and almond Duex with spinach and caramel onions. I use a food processor to mix the mushrooms and nuts, low roast it in a pan like any Duxe. Ass spinach and set a side. I'll make caramel onions or sweated depending on mood. When I fill the omelette I do 2 Tbs of Duxe, 1Tbs onion, 1Tbs grain mustard and a few diced cherry peppers. Sometimes I just skip the mustard and S&P to taste on top. It's like Wellington and Florantine .
Thank you! 😍
Swiss, sautéed peppers and onions… thanks for the class!
1st time see 2 time michelin omelette like this .. pretty nice and delicious looking ..
Trust me, that was NOT a 'michelin star' omelette!
as always, perfect clear instructions. preferred filling : mushroom. will definitely make this
I love mushroom too!
Thanks I love omlets
This method looks interesting. I don’t use a mixer or an oven to finish them. But I’m always willing to experiment. As for fillings, our favs are fire roasted jalapeños, peeled and cut into slivers. Add whatever cheese or cheeses available and add a pinch of Parmesan to sharpen the flavors. Lastly, slivers of ham (doesn’t take much) and sear the ham and jalapeño slivers a bit before adding them (cook this ahead). These are outstanding. I generally use two eggs and NEVER allow the eggs to brown!
Mushrooms, cheese abd spinach are my most fav filling for omlette
excellent!
Thank you 👍.
Love a good omelette, I will try this in the morning! Chorizo and cheese for me!
Thanks for this video. My favourite filling would be pico de gallo
Nicely done.
My father made his signature omelet with cream cheese and apples.
Nice, would he cook the apples? Dice them, slice them? What type of apples? -Signed, someone interested in the apples
I do it similar, but before folding, I like to put it under a salamander or broiler (toaster oven works great). This is especially good for melting cheese fillings. It only takes 30 seconds and then pull it out and fold onto a plate. This will make a very fluffy omelette!
So interesting as I have never seen that “V” technique to fold the omelet. I’m also going to have to try using some oil with my butter. For my omelets, I use 2 eggs and if I have some good cheese, I will add that plus some chopped tomatoes. Thank you for sharing
No one and I mean No one is using that V thing. That is not how it's done. I have studied omletts and french cooking for a few decades and never seen anyone do that ever.
its because no one does it like that
Well at least one person does it that way😂😂😂
@@davidvasta then would you enlighten us, thy French cooking expert, how do you fold thy omelette so it is as majestic and true to the French fine cooking.
Thank you.
Very Nice😍
damn that looks great !
I happen to have a few of those very same eggs. Dinner is sorted !
Nice
Bless your heart! Waffle House has been using their milk shake mixer to "aerate" their eggs to get the "frothy" mix for omelettes for over 50 years and I don't think they have any Stars. But they have a heck of a floor show some late nights...
Great recipe! Thank you very much for sharing! 👍👍👍
Good attempt 👍
Got to master that folding😂
Thank you.. now i know how to fold it easily
Most welcome 😊
good job mate.
Wow
That looks absolutely delicious!
Thank you for sharing
Nice stand
Swiss cheese, mushrooms, chives and ham is my favourite omelette
I always find that the best omelette is made by someone else
I put organic provolone cheese in the eggs while it's cooking melting it you never had it better. It will make you make a nother one yourself unsalted butter milk in your omelet you will bring out the European style of cooking and the egg twisted sourdough bread and you will be in heaven. Have fun In the kitchen chow baby and that's awesome you have a great day sir.
Thanks👌🇨🇱
The thing I've learnt is to ensure that I speak to chefs before they prep my food as I have to know not to use butter ever when cooking for me
thank you
You're welcome
I like filling my omelets with mesquite- smoked turkey and pepper jack cheese. I'll top it with red pepper flakes, paprika, course ground black pepper and occasionally add red hatch chile sauce.
I’m a omelette lover. Malaysia
My usual filling is: grated mature cheddar (or Parmiggiano Reggiano) + a little finely chopped rocket salad . Sometimes I also put slices of cooked beetroot
I would love a sprinkle of fresh chives on my omelette. You could fill it with a savoury Creme pat. For me I am happy with fresh garden herbs, tomatoes and some Comte.
Sounds great!
Been doing it generally this way for some time and good to here I'm on the right track. Except I've been flipping them and that's the riskiest bit for me as I don't do omelettes often. I love the starting folds and will be trying that tomorrow instead of flipping. Also, I bought free range organic eggs and butter this time to take it up another notch. I'm a bit eclectic with fillings, try this if you dare... diced jalapenos and peanut butter (yes indeed!) Great channel and thanks for sharing!
I browned my more like a French omelette because this way looks like Japanese tomago
Tomato and Basil... you don't need anything else in life 😂 beautiful omlette.
Ham, Cheese (possibly Cheddar) & Tomato all together, the best 3 fillings for me
Two great tips: how to crack the eggs on flat surface & how to get frothy interior. Thank you.
A nice mild cheddar cheese filling is all I would need.
My fillings: Cracked pepper on a course grind, mozzarella, shredded parmesan. Every morning.
I normally finish mine under the grill!? But I'll take on the tip of frothing em up more! 👍🏼
By the way, i think high heat and do it really quick better ,when need low heat just life pan out off fire, if do it correctly, outside can set, inside more creamy.😊
Great technique tips taking the stress out of the last "shaping" part
Glad it was helpful!
What stress?
My favorite filling is mushroom, cheese and spinach. I also top avocado slices on it.
That sounds yum right now. Also one of my favs
Great technique. A ittle more moist would be preferred. Good video.
that is nice, mushroom, spam, and cheese.
Very good C- Seriously you should watch Jaques Pepin
i just dice some onions, and put them on the pan salt them a tiny bit until they are golden brown, maybe add some curry, then i make the omelette and put in the previously made onions, some diced miniy tomatoes and a little bit of diced feta cheese. And because feta is quite salty i do not add salt to the omelette mixture
Smoked Gouda, sauteed Mushrooms and a pinch of marjoram will do me nicely thanks:)
Not a bad method. Certainly easier than the classic French omelette method that Jacques Pepin teaches. That one is difficult.
looks great. How and when do you add the fillings ? eg tomato or onion? coriander?
I was always taught to salt toward the end due the effect on the protein in the egg.
The salt will break brown the protein true but that takes at least 30 minutes, salt has no adverse affect to the eggs!
@@londonchef thank you. 😊
I attempted on the weekend but my pan wasn't non stick enough and it turned out, not so good. Tasted fantastic.
Spinach and cheese filling. New pan ordered
Nice video. I'll be trying this, thanks! Friendly suggestion, get a pop filter for audio. :-)
Puree of Lion’s Mane mushroom, goat cheese and heavy cream is a fine filling.
Love the recipe and video and I’m definitely going to try this in the next day or so (after of picked up some fresh free range eggs. My question is though. In the video, when you are pouring the three egg mix into the pan, it appears that you don’t use the whole amount mixed? So, does this make two omelettes or just one? Thanks. Cheers!
One omelette. Personally, I only use two eggs for a single omelette but base it on the size of your pan rather than a fixed quantity of eggs. I'm also more inclined to take the pan off the heat and put on a lid to finish off for a minute rather than use the oven - but whatever works for you.
If that is a 2 star michelin omelette, then I am Auguste Escoffier. XD