The classic French omelette… my nemesis and my favourite home cook challenge
Vložit
- čas přidán 11. 05. 2022
- It usually tastes delicious regardless, but it feels amazing when it actually looks good. Today’s wasn’t perfect, but I was pretty happy with the result. So fluffy and creamy!
For this omelette I used 3 large eggs at room temperature, fresh chives and kosher salt. I cooked it a lot of butter (because French) and then topped it off with more butter and chives.
#omelette #Frenchomelette #eggrecipes #shorts
After several attempts, I finally made a decent French omelette just now. Yours definitely came out better than mine but I finally achieved the roll and creamy center
That’s awesome! I still get them wrong sometimes, but it feels awesome when it comes out well. And they taste luxurious! Thanks for the comment.
Use a smaller pan.
Yeah I’ll stick with my accidental low and slow scrambled eggs, nice job I’ll be attempting this tomorrow morning
Update from when I tried this, almost had it but it spit open when I went to roll it
@@zackmags2458 I appreciate the update
@@georginasmalls2824 I’m for the people
I don't know if you ever figured it out, but lower your heat after your butter starts foaming.
@@CyKsFuze I use too many eggs as well, I’ll have to lower my temp but it’s hard on my electric stove
Looks delicious 🤤 Definitely trying this
Nicely done!
Seems easy I may have to try it
It’s my goto when I want to test my skills. I get some right and I get some wrong, but they’re usually tasty regardless.
That reminds me of Wilson Fisk 😂❤
Haha same
I must say, nicely done 👍🏽
You’re very kind. It’s definitely a work in progress. Thank you.
This is really easy if you cook often, although I say this as someone who's worked on food service for years now.
Making mother of all omelettes here, Jack
Cant fret over every egg!
Don't fuck with senator!
Good work. I have made probably over a hundred French omelettes and I'm still working on my technique. It's one of those things where it's so easy to mess up... But even the flops are delicious!
Same here. And doesn’t it feel awesome when you nail one? And so true!!! The flops are delicious! Thanks so much.
That's an omelette. Chapeau
This music is ❤:
Whoa! Impressive!
So kind, thank you! It’s always a work in progress for me. Some turn out nicer than others, but they always taste really good. 😊
Damn at first it looked like it was going bad but then you rolled it, saved it, and now I’m making this rn
I thought the same for a minutes 😂 I get them wrong sometimes and good other times. They usually taste delicious regardless of how they look.
I think that Master Jacques Pépin will be proud of your French Omelette 😊😊
I’m not sure he’d agree with you, but I appreciate the kind words. 😊
Im making the mother of all omletss here jack cant fret over every egg
Beautiful
Thanks
Heat to high zero color on the egg is your goal creamy center and thick in the middle tapering away or watch Jagcue pepin
Yummy
Thanks 😊
Ngl the omelette we, french students, do everyday in our lonely kitchen is just mixed eggs we cook nothing more ._.
Tis my nemesis as well… one that I have yet to conquer
Mine work sometimes and sometimes they don’t. But they’re usually very tasty regardless of how they look. 😃 It’s an excuse to keep at it. 🙌
@@Photosandfood you’re not wrong there… my goal is to execute this the way Jacques Pépin makes his omelette, I consider his technique the gold standard for French Omelettes
@@1daftpunk he does it so well and effortless.
Good effort but not pale enough. Watch Jacques Pepin make this and it's flawless. This is very good however!
This can't give competition to Jackie da anda kadi patta
Was the pan too much hot before eggs or just enough amount of temperature?
I’m still learning myself, but I feel like the temperature was on point. Based on all of the research I’ve done, there should be a little bit of bubbles in the butter before you drop in the eggs. I had it on medium low. Let me know if you have any pointers.
What are the ingredients? I will try it. Just subscribed.
For this omelette I used 3 large eggs at room temperature, fresh chives and kosher salt. I cooked it in a lot of butter (because French) and then topped it off with more butter and chives. Thanks so much for subscribing.
@@Photosandfood
Thank you. I will try it over the weekend.
Where can I buy this pan?
It’s by Meyer Canada. They can be purchased through their online store, other brick and mortar stores or on Amazon. We use this pan at our home 1 to 3 times daily.
In a nonstick skillet, a Parisian omelette is child's play. Let me know when you can make one in a classic copper pan.
Never called myself a pro. Some of us are here to learn. 😃
@@Photosandfood Sorry, my mistake. I thought that because you were giving a demonstration, you were considering yourself skilled. I've seen a lot of these recently. The "omelette test" given to budding chefs is generally not done in teflon. In copper or stainless steel, it's an exercise in precise temperature control.
Nice. My question is, for the longest time, does it really need to be 3 eggs? Will it not work with 2? No one has ever explained why 3.
I think that’s an excellent question. I use three because I’m a hungry guy. 😂 I think it’s totally acceptable to make it with two for example. I would just use a smaller pan. All the best.
I did this perfect the first time I saw Chef Jacques Pépin's video. And failed everytime since. Higher heat seems to help.
I play around with a lot too. Mine still don’t turn out every time, but each time I practice is an excuse to eat another delicious omelette. They taste good even when they don’t look amazing. 🙌
omllets are from my country
Well then your country invented something awesome! 😃 I love omelettes.
His already looks like chef 🧑🍳
Love to know the brand name of your nonstick frying pan.
No problem. Here’s their site: meyercanada.ca
@@Photosandfood Thank you!
what herbs you put in it?
For this recipe, I used 3 fresh eggs at room temp, kosher salt, butter and chives. Take care
can i cook with non stick pan?
Definitely don't advise it you'll just get a soupy mess when you try and roll it
What’s the green stuff
Chives
Who else here before they become famous
Demaciado aceite lo hago con 7 ml de aceite ala perfeccion
Have you considered butter? 🧐 🤣
😂
I fail eveeytime it just keeps staying wet on top and it will over cook the bottom
Mine are far from being perfect. But one piece of advice that maybe I can offer that has worked for me, is lower the heat a bit, and make sure to stir fast and around the edges frequently to keep the edges from browning. Keep doing that until the top feels a little more set and you can start folding. I’m no pro but these little steps have helped me a bit. All the best.
Seriously how dafuuuuuh do they roll so easy. I fail this everytime
Tbh I just add olive oil to my eggs instead of butter
I use olive oil with my eggs all the time as well. But in this case I’m making a French omelette which is traditionally made with lots of butter. I love eggs because they’re so versatile. All the best.
@@Photosandfood there the easiest breakfast dish for cooking
There is a little omelette in your butter
Agreed, it’s a lot! This is commonly the way French omelettes are made. I use a ton less for something like a western style omelette. All the best.
@@Photosandfood on a side not I was just eating a classic french and looked up how to make it but maybe mine also had a ton of butter and thats why it was so good, anyway
Omelette not a person
@@stevenrojas8251 hahahaha
This is the least French omelette I’ve ever seen
I’m just a home cook learning and experimenting. I never expected it to be perfect. Although I have seen many videos (while learning) from French chefs where they use a similar technique. All the best.
Rubbery
Not at all in my personal opinion. It was creamy and fluffy. Just my take on it.
Ooooh oh noooo... That's not the perfect omelet, I saw air pockets on top of the omelet when they're really shouldn't be any😉🤣
Just a home cook learning his way around good food. Nothings perfect here. 😃
Very nice. I can't eat creamy eggs though. It's a mouth feel thing.
My son’s the same. He even struggles to make eggs for his daughter (our grandchild). Both the texture and smell bother him.
Wtf? Butter omelet?
It may not be perfect because I’m not a pro, but this is fairly close to a proper French omelette. Yes, they use loads of butter. I make other types of omelettes with less butter. 😂
Just choke down a statin and move on.
Try cooking it faster. It’s over cooked
It’s all just for fun. Still tasted great.
Dous NOT WERK DONT TRY
that is way too coocked
It was in fact a little over… not sure it was “too” overcooked though. It was still quite wet and creamy on the inside. I’m still learning and practicing.
@@Photosandfood I know the struggle man, I've been trying to get this right for quite some time lmfao. yesterday I watched it split open mid air as I was trying to seal it, was trying to do the omurice one. But i realized that my pan is big so i either need to use 5 eggs or get a smaller one.
@@Photosandfood It was still delicious but idk man is it too much to want to get my classic french omlette/omurice omlette perfect everytime?
Probably on purpose... some people prefer their eggs more done
Dont look good. Lol!!!
Boring omelette
This is a French omelette, which is typically a little more simple and delicate. I make a few other types of omelettes that have many more ingredients. We all have personal preferences and I respect yours.