4 Levels of Omelets: Amateur to Food Scientist | Epicurious
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- čas přidán 20. 05. 2019
- We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of an omelet. And then we brought in a food scientist to review their work. Which omelet was the best?
Check out the professional's recipe here on the ICE blog: www.ice.edu/blog/french-omele...
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God bless Emily. She’s always game for these challenges even though she knows that she’ll somehow place 5th when there’s only 3 contestants.
thelessimportantAJ michel Lmfao
Bless Emily long time!
KEtCHuP?
noooooooooooooooooooooooooooooooooooooooooooooooo
Lmfao
At least she doesnt start kitchen fires
ItZ Benji 666
Petition for Lorenzo to have his own show
Like to sign petition
I'm not even a big fan of cooking shows but I'd totally watch Lorenzo's.
That would be epic!
It would be called "Butter Cooking with Lorenzo."
I’m going to *actually* sign it
Chelsea Lin :)
Edit: but I liked it anyway
@Horatio KJV Bible bruh
I prefer Lorenzo's ingredients with Barb's mushrooms & cheese, and her cooking technique.
But I usually end up having Emily's omelet.
have you tried french omelette before?
@@princessmini1771: Yes.
Emily is one of us :-)
@@lydiagonzalez2390: Yeah, most people would just make it scrambled rather than an omelet, as Emily said. It's much easier and faster, and tastes about the same.
@@oahuhawaii2141 my omelets always turn out scrambled. Hubby are between Barb and Lorenzo but always good.
Gordon Ramsay actually does a lot of the things the pro chef says not to do. He cracks eggs one handed in the mixing bowl, doesn’t add salt until the last second, throws ingredients including cheddar inside… yet still looks awesome. Just goes to show there’s no hard rules in cooking only the end result matters.
She said she uses both hands, didn't say don't use one hand.
To be fair mate it's just an omelette anyone could cook all 3 variations if you put the effort in.
He is confident in not getting any egg shell in it.
@@NezhaSBryne but Gordon still burnt his toast🙂
gordon ramsay is not the patron saint of food. every chef does everything slightly different
Lorenzos happiness is an ingredient the others dont have.
Because bacon
That's not happiness but too much coffee. That's potent. You don't need that in kitchen. That's unnatural.
@@shijoejoseph2011 you're unnatural
a true and honorable food critic
John Phommany I so wish I was the 1k like but sadly I’m only 992 😞
Frank: I start by raising my own chicken
Joseph Haddad lol
Why isn't this the #1 commend xD
Frank is the best!
Why you mocking Frank even though he's not Inn this episode
Frank: not acceptable to get it by store
Barb's filling looks like absolute heaven. I'm going to have to try making it. Thanks for the great video and the chefs for doing their thing!
Mow the yard and throw it in egg
ewwww mushrooms
@@mimibee626 not a big veggie fan then? Ha ha
@@lyricberlin bro mushrooms are goated af wdym
@@mimibee626what
I like that they explained the different styles without directly calling anyone out and saying they did a bad job.
Level 1 Chef: level 1 confidence
Level 3 Chef: level 3 confidence
Level 2 Chef: NONE SHALL DEFEAT ME
Second
third
Chosen Mango fourth
@@HyperMatters 261649161616461541512181648th
Wrong order
Nobody:
Level 3 Chef: I wake up early every morning to grow my own plates
TJ 😂😂
TJ and make my own eggs
TJ 😂😂😂😂😂😂
First, I make my own kitchen.
BlackRaccoon then I make my own home
Emily did a good fold for someone saying that her omelettes always fail and become loaded scrambled eggs. The tearing is frustrating, but that fold came out good. I just really am not enthusiastic about the peppers that are definitely still raw.
Itry 3rd stage but all I come a scrambled in the end . never get such fold
When I cook omelets, I usually saute the vegetables then add the mixed eggs into the same skillet. I don't cook it brown or stir it around but rather flip it then add the cheese, fold it, remove from heat, cover with a lid for a minute before plating. The omelet is cooked without being brown and the cheese is melted. Whether or I fold it in half or make it into a tube depends on the amount of filling. A lot of filling, fold. Not so much filling then fold one third and compete the fold as I plate it making the tube style. I do not like browned eggs. As far as using a piping bag, in my opinion that adds unnecessary complexity to the process.
Thank you! Somebody who understands how to make an omelet. Thats how I cook mine minus the covering at the end.
This is goals. I am still working on getting the omelete perfectly cooked with no brown.
Level 3: always looks weird
Level 1: To basic
Level 2: Everything we ever wanted
tbh I want to try most of the level three ones, the only reason why so many people say they're weird is just, because they are not used to it, it's the same with high kitchen and molecular kitchen (I don't know the english terms), many people just judge them without ever trying them. And that they make small portion is because they are used to it, in higher class Restaurant you normally serve many different small meals instead of one big meal, the price is not too high in most cases if you look at what it costs to make your dish. But yes, if you don't care THAT much about taste it wont be worth it going there and spending that much money.
I have done it in the Level 3 style lately, but I use 4 eggs, cheddar cheese, and ham instead...the technique is the same, and it's fantastic. They're super fluffy, moist, and delicious. The 1st time, I got nervous since they look extremely similar to scrambled eggs right before you flatten them out, but that's normal. It'll eventually stick together & form a nice omelette. I'll never go back to the Level 1 way.
@Alvaro Chavarria Ok, thank you.
@@jcukier2 I didn't even know about the diner style omelett until I saw the video😂 I always made them the french way (maybe because I live relatively near) and I'm pretty happy about that, after tasting the diner style one.
PS: Not saying one is bad though, I just prefer the other.
@Elijah ASMR where is there any irony when he says the level three one looks too weird...?
Emily: Butter
Barb: Butter
Lorenzo: BATTA
That's a kid in our language
Kami Gospodar i hate this format
BUTTA
I think You mean ketchup in Emily's case
Me: milk and churn my own organic cow patty.
If you want the low moisture cheese to melt, you can add whole milk/heavy cream to your egg mixture. This would raise the temp needed to cook the eggs and you should be able to get the cheese to melt
Rewatching this makes me nostalgic about the days when Emily was a level 1 chef...
Level 1: A college student trying to impress their friends.
Level 2: A BBQ dad you'd find at family events who enjoys cooking and spends way too much time on Facebook looking for recipes.
Level 3: A professional chef that Gordon Ramsey would still scream at.
Haha
I personally prefer college student level cause I don’t like sautéed veggies and I can’t eat mushrooms. Also it’s so much better with sausage or ham👌👌👌
The Level 3 was terrible. The filling was good but everything else was I mess. I think Lorenzo had a better technic with his eggs.
No salt in your eggs before cook it.
"Level 3: A professional chef that Gordon Ramsey would still scream at."
He should, she didn't do a great job on that French omelette.
Level 3 (for whatever that made up title is worth) may not get screamed at, customers don't pay to listen to chefs screaming out the back, but her plate would not get served. I'm not saying it wouldn't be nice to eat. I'm just sayin when I was a young chef, id sneak that plate to one of the seagulls working the bar and start again as fast as possible.
always
level 1: looks okay
level 2: looks delicious
level 3: looks fancy
YESSSSSSS
Yes!
Hero Suprayetno what do u mean
Well said brother!
Always!! I never want to eat the fancy one. The second one is always best
So inspiring! I’ve been cooking for many years, yet always struggled with omelets, particularly when it came time to flipping or turning the omelet, they would always tear apart. Whisking in a bowl properly and using the salt made all the difference. Today I made a French omelette and an American omelette and they both turned out beautifully!
Thank you so much for this amazing video!
I like onion fried with extra virgin olive oil in my omelette and smoked paprika added. The goat cheese was a nice touch, just changing the cheeses you could play with the flavour.
After watching
Wife: please cook me an omelet
Me: what level do you want?
BloodY OinK what level did she say
Her only options were probable 1, 1 and 1...
She said im watching too much youtube and she said the price $$$ for the omelet hahaha lmao she think i got from "worth it"
😂😂😂
9
Level 1 chef: "Now, I'm gonna do this thing."
Level 2 or 3 chef: "I never, EVER do that thing!"
Lorenzo actually does make his stuff
401st like
klausweasley 999th like
@@morrishellgrn Nani
The only one who unliked and liked again just to be 999th lol
Level 1 is the only way to go. Add little American cheese ( yes I said American cheese) and some tomato. That's with the ham. Now I have to go and make an omelette
That was flippin’ PHENOMENAL! And what a creative concept…to show different levels of expertise for the same type of dish. BRAVO!!
Lorenzo's omelet would be my choice even though he did over cook the eggs a bit. All of his ingredients added flavor to the dish.
I eat food for taste not looks.
Pretty food is not always the best tasting food.
Rich folks apparently care about "presentation". We common folk (i.e., dregs of society) prefer taste and care little about how it looks on the plate (to a degree). I definitely would eat Lorenzo's omelette and he seems like a cool guy to hang with too. 🙂
Barb's was the ugliest imo
@@devinm.6149 Yeah but visual appeal also seems dictated by wealth. Have you seen the butt-ugly furniture they show on "Antique Roadshow". They always get appraised at tens of thousands of dollars. Beauty is in the eye of the beholder, or the hole of the behinder. Lol! 🤪😂
You eat food for taste but not looks but barb’s doesn’t even look as good as Lorenzo’s…at least make it make sense man. Not to mention you don’t know how her ingredients taste with the omelette. Just another dumb CZcams comment 😂
@@Jonathan-cz4ky Looks are subjective and based on the eyes of the beholder.
Are you insinuating I don't know what Barb's fresh herb mix and mushrooms taste like? What are you my taste buds, bud? And Lorenzo used BACON which sealed the deal for me.
Further, the fact you felt the need to post your stupid comment critiquing mine shows just how infantile you are.
WHOA WHERES THE OLD EXPERT. YOU CAN'T JUST GO CHANGING MY WHOLE LIFE LIKE THIS.
😂😂😂
you can see that the eyes are distorted
RIGHT???
Yya same here
I know, she was like everyone's nanny. We can't live without her wisdom!!!
Lorenzo be lying. He says he's a level 2 chef, but really he's level 4.
he level 5 chef
of course he put bacon on his
lorenzo always lie
Lorenzo why you lie
ysraelc1 dude you didn’t get the joke because lorenzo is obviously not the best
I grew up making these "diner style" I guess - but the step they all seemed to skip (that I think is a MUST) is to cut the heat, add a lid with a decent seal, and let the omelet puff up and become fluffy - so you're going to want to incorporate a decent amount of air when incorporating the eggs. You might even want to flip it about half-way through the rest to ensure even browning on both sides.
While this happens, I usually make some toast or something for a nice omelet sandwich and it gives any cheese some time to melt so it's gooey when cut in half. I don't seem to see this approach used in restaurants so it's an added benefit of DIY omelets.
No offense dude but you’re not even making an omelette at that point. More like an egg pancake 🥞 haha 😛
@@trevor_corey8037 it's honestly more of a stuffed souffle.
@@MarkNobleUS that’s what I thought originally but then you said browning on both sides.
I've always done scrambled eggs but have gotten into omelettes recently and absolutely love what I'm doing with them 💞
Lorenzo might be a level 2 chef BUT HIS PERSONALITY A LEVEL 7
No hate on this particular guy. But level 2 chefs are the *WORST.* I've worked for a bunch and they all think they're level 3 chefs, but have no idea how to run a kitchen or a business.
So are these so called levels just free- balling their skills or is something quantifiable?
@@thedarkemissary lol wtf
@@thedarkemissary are you high?
Nah he's annoying asf. I wanna throat punch him every time he laughs
I’m surprised that Emily didn’t add ketchup to her omelette
Whaddya think this is? French toast?
hahahahahah :D
😂😂😂
i’m surprised she didn’t add cheese
this is racist
I'm definitely a level one chef. My mom was too busy working to teach me anything about housework and assumed my much-older sisters would teach me how to cook and do laundry. Nope! I learned to cook after going to college, by watching CZcams, haha! Starting in 2017, I was roommates with a guy who was a former country club chef, and he taught me "level 3" style of cooking an omelet. I still haven't mastered that French fold, but his advice really upped my cooking skills. I dare say, I now cook an omelet that's better than anything my sisters made!
Guys you've made this video in such a beautiful manner that i haven't been able to take my eyes off it - Kept me hooked
This is my first ever time watching a cooking video in its entirety
Great work!!!
"Usually I just give in and make scrambled eggs"
So I'm not the only one
Exactly!!!! I was like “ Same, girl, SAME.”
Everyone keeps saying this, it's getting old
Me too
You should actually start Omlettes the way you make scrambled eggs, keep pulling the mixture around (make 4 lines into a cross pulling from the outside to the inside). But when it's like 2/3 done that's when you just leave it alone, add your mix and then fold it over itself. For some reason many people think you pour an omlette in and leave it alone until it's time to flip, and then it's burnt or falls apart.
Just watch this for 60 seconds: czcams.com/video/s10etP1p2bU/video.html
Same 😂
Is it just me or level 2 food looks always the best
Yeah. Lv 2 chef is always good at presenting what they are doing. I'm glad I'm not alone
Lvl 2 is the most homey food
Barz
no you’re not the only one. i agree with you
I feel like its bc we simply relate to it more.. the kind of food we're either used to, or want to try. Whereas level 3 is like a whole different level and for fancy rich people lmao
Such a good video. I make a pretty good omelet, but it can get a little liquidy with some fillings. Now I know why. But I really like the Level 3 omelet. My dad used to slow/soft cook his scrambled eggs and they were wonderful. Now I know why. All that said, I use a step which no one here did. I cook the omelet on low heat and, after adding my usual filling of tomatoes, shredded cheddar, and diced green pepper or onion, I place a lid on the pan to evenly cook the eggs and melt/warm in the filling (checking often so as not to overcook).
Wow! I never knew how to cook an omelette until I watched this video. All three versions gave me great ideas.
this would be more interesting if they would taste eachothers dishes at the end
lichmaster7 YES!!! Agree so much
YES
Blind test!
chuchuchuchia I’m pretty sure people would know which ones the beginner one tho
lichmaster7 exactly
Level 3 chef>turns it into scrambled>then back to omlet
Mindblown
I do it in reverse
😂😂😂
she has the reverse uno card with her
You should try it sometimes.-. I also do it like that, it makes the egg fluffier, especially when you are making Japanese omurice😅
Pretty sure all she did was make a french omellete, Its like a regular omellete but with a whole bunch of butter.
I was a hack at cooking all my life. When covid hit and you couldn't safely go out, I started learning to cook. About the only time I went out was to buy groceries. Anyhoodle, I discovered Americas Test Kitchen and decided to learn from them. All my life I cracked eggs on the edge of the bowl but ATK taught me that cracking them on a flat surface (like Barb the pro did) gave less of a chance of getting shells in the eggs. Then opening the egg over a separate bowl as Lorenzo did assured you wouldn't get shells in the eggs. That's what I started doing and in the last two years, I've had to pick shells out of the small bowl about three times. When I tried to explain this to a friend's daughter who was making eggs, she said "I've been cracking them on the edge of the bowl my whole life and that's how I do it." It's sad when people shut their mind to new ideas.
You were critiquing the technique of someone while they were cooking. That was likely taken as insult, hence the response. She wasn't shutting her mind to new ideas, she was responding to someone telling her "you're doing it wrong."
Excellent. The format of the video allows me to choose techniques from all three levels. I'm a level 1 or 2 most days. But on special mornings, I can see roasting my fillings ala level 4. Thanks for the video.
Level 1 : I’m using a fork
Level 2 : I’m using a fork
Level 3: I’m using a wisk that I forged from steel myself and patented a circulation swirling method
Hahahahahahah
Ha ha ha
That's Frank
Cholo Todd 😂😂
Food Scientist: both will aerate your eggs equally well. but be sure not to get too wisk happy or you can ruin your eggs.
*shows level 3 furiously wisking*
Lorenzo is just a lvl 3 chef who hasn't been to culinary school.
@@thismessismine Agree to disagree i guess.
Level 2 is a hobbiest/enthusiast, while level 3 is a professional.
Level 2 is just cooking learned from experience rather then from culinary school
Is he a Pinoy? Normally Pinoys tend to sound very loud and boastful.
Another level 2 who surpass level 3 is the pancakes. The granny's ones looked so yummy!!
Great tutorial! Thank you very much for sharing! 👍👍👍
I have always loved the French Omelet. Whisking vigorously is essential. I like mine over a lower heat.
Emily didn’t use ketchup this time. It disappointed me. It was perfect time for her ketchup.
Yes! I thought the exact same thing! Hahahha
She may have just forgotten about it
i mean hot sauce is better than ketchup, or maple syrup on an omlette
Logan Sacrilege! Ketchup is the only sauce blessed enough to be consumed with an omelet.
when did she use ketchup:":LO()_{!@£$%^&*()_+}P":{']/';p0[p-098765432
That level 3 chef only used a piping bag to flex, it clearly didn’t work better than a spoon
Thank god someone said it.
Yes it was a mess
Honestly I don't find the level 3 chefs here all that amazing im surprised how everyone is reacting to the mediocre skills of these level 3 chefs
Actually I saw a video of Bon appetite with Tiffany Young and they used a piping bag. So I think it just didn't work well for her but that seems to be the technique.
It looked like turd
Outstanding video that covers many aspects of making an omelet, but by no means all. It's not hard to find videos that tell you to absolutely not pre-mix salt into your eggs, or not to stir the eggs while they are cooking, etc.
Every video I have watched today shows people using non-stick skillets. Properly seasoned cast iron is my personal preference. because nothing will stick to it, and it distributes heat very evenly.
My own style is drifting toward traditional French.
Thanks for the video, Epicurious.
Wow! Great video!
But my favourite omelet is cloud omelet from Yakutake Japan.
The secret is to beat the yolk and egg white separately, start frying with the yolk, and then add the well beaten egg white. Fry under the lid. The Filling is only parsley with tomato paste.
Very tasty!
Level 0 Omelet: > Time to flip ... aaand scrambled eggs!
Pulse don't flip it? Lower heat and covering it with a lid will cook it all the way thru or you can do what level 3 chef did to make sure it's evenly cooked.
/r/wooosh
Mega 805 cmon man, nothing wrong with some cooking tips :D
Wtf is acc wrong with the First Lady
I am level zero as well, can only flip 50% of time
Never in my life have I seen somebody pipe food into they omelet.
Might have made more sense if it was into an omelet but she just put it on top! Pointless lol
@@TrailBaby she did put it inside the omelette as a filling though? Are we watching the same video?
@@PS-jh3in I'm talking bout a folded pocket you would pipe some filling into.. She piped her filling right on it then folded.. Either way it doesnt make much sense
Tyler Nagel it looks like she did that to make the filling more compact so it would fold over better or maybe it’s more complex than that that she’s the chef lol
Ikr she's trying too hard
This is the first time I have watched one of these videos. Very interesting. I have never made an omelet, only scrambled egg. Hubby sometimes would make an omelet. If it was just for him, he would add mushrooms, peppers and other things that he knew I couldn't eat.
I mix shredded kale and/or dandelion greens, grated cheese, fresh basil and parsley, and two beaten eggs (with salt & pepper), dumped into pan lubricated with bacon grease. On LOW heat (because I'm not in a hurry), I cover the pan and let it cook. When condensation runs off of the lid and sizzles into the pan, the steam helps lift the eggs from the pan while signalling that it's done. (If it browns, I've waited too long.)
Finally, a level 3 chef that doesn't flex their years
XD
*iM a LeVlE 3 ChEf AnD IvE bEEn cOoKInG eVeR sInCE tHe UniVErse StaRtED*
John Doe I don’t think they’re flexing-
They’re just kinda sharing their experience.
Except for that dude in the Pizza Video- he is not my frickin type
Mikuみく I’m Sim Cass, and Ive been a baker since 1973
Mikuみく Oh, and don’t forget the one from the brownies video “I’ve been a professional chef for over 20 years”
5:26 lorenzo: “hahaHaHAHAHAHHAHAHAHA”
The laugh went on for too long it made me laugh HAHAH
It actually made me laugh too....
I don't know If I find his laugh scary or funny😂
It made me cringe.
It made me cringe and laugh
I didn’t laugh but your comment made me laugh
Drug induced over acting.
All 3 look good to me, but my choice would be Lorenzo's. LOVE the bacon, veggies & cheese!
Absolutely love this helps me cook at work better
I am impressed that Emily remembered to add the eggs into her omelette. She is learning.
😂😂😂
Haha
Hahahaha im dead
JESUS HAHA
Character development
OK can we talk about how at 7:47 the music syncs up perfectly with the young child scientist and for like 10 seconds it sounds like she's 80s-style rapping
Child scientist hehehe
I can’t un-hear this now damn it
Channelling that 1979 flow
once you hear it, you can't miss it.
I love this comment. Replayed it for about ten times 😂
3:06 Love how she -struggled- hesitated as she said: "Some bits more yolk-ey, some more... (dead air) egg *WHITEY* 😉"
I gave up trying to fold my omelets a long time ago. I now just cut them and layer one half more or less on top of the other. My cooking is a cross between Emily's and Lorenzo's styles. Yes to bacon and cheddar cheese (the sharper the better), but I'm more likely to garnish with salsa and a dab of sour cream than hot sauce. I loved how all three omelets looked delicious.
TBH I can't look at Emily the same after the French toast video.
That video gave me the honest impression that she has a big food related issues. It was just monstrous.
She put ketchup on her French toast, that’s why
"And I use ketchup, because.. I'm a monster."
Naomi Tanizar she is a monster (her words) that puts ketchup on her French toast. But it was a really good video.
**Emily cries in dark room where she ate the French toast with ketchup**
It's 2019-06-08 and Lorenzo still doesn't have his own show.
Explain this.
Lorenzo's the best
m c lol no
m c wait youre right
@@lorenzopoto5110 he isn't Mexican, he's Filipino
@@dayveonharris6847 He does look like a Filipino tbh...
This was a lovely video to see first thing in the morning. The best omelet I ever had was at Clyde's in Georgetown (DC) in the late 70s. It was perfect. Barb's looked close.
Very cool video. Got my mouth watering and I just finished eating my omelette. I think I’m somewhere between a level one and a level two. Honestly, all three of those omelettes are probably delicious and super satisfying.
Straight up, Lorenzo's food always looks the best
>looks
That omelet was burnt garbage
His was the best but he should have put the bacon on the inside.
@@junghunt8645 if by burnt you mean amazing I agree, I've tried omelette with that level of 'burnt' with bacon and scallions. It's amazing and looks better than Barb's. Barb's has no real source of meat and probably tastes good if you have been a vegetarian for 2 years.
L R one thing I have learnt early after moving out and started cooking seriously is how to make my food look *really* good. It helps increasing the appetite, and also makes good Instagram photo. But “looking good” doesn’t mean actually tasting good. It’s just something we amateur chef enjoy doing and it boosts our confidence.
The old food scientist Is gone 'cause now she's level 5
Edit: thx for 10k likes y'all
your comment should be the top 1
Yess
@@GOalbert thx
level 5: theoretical food scientist
She ascended into another plane of existence
i also like to make the kind of omlette where the egg is added to cooked ingredients that are already in the pan, like chorizo or sauteed onions, mushrooms, bell peppers, and tomato.
That was a really good video to show three techniques. I'll strive toward Level 3.
Him: I'm gonna add a little bit of salt...
Him: *actually adds a little bit of salt*
Gordon Ramsay: Impossible.
Underrated 😂😂
This one🤣
*salt Bai would like to know your location*
Ramsay wood kill him😂😂
He doesn't add salt ?
Barb : "Let's have pinch of herbs..."
*doing reforestation*
*de
Do you mean DEforestation? Lol
Mildly sure he does indeed mean Reforestation. Deforestation literally wouldn't make any sense lmao
Thats what I was thinking. Why would you put more herbs into something that already has herbs inside? Is redundant.
She said generous pinch.
Thanks for your video! You help me leveled up my English language and cooking skills!
My hubby makes us omelete every Sunday for brekkie and he part cooks it in the flat pan and then for the second half puts it under the hot grill, it makes it the fluffiest omelet in the world EVERYTIME !!! I cant believe these chefs didnt put theirs under the grill, it is a must for me ....Icook mushrooms at the same time and add salt, pepper and worcestor sauce and then add them into the omelete before he folds it over, perfection ...
Lorenzo:
Level 2 Chef
Level 10 Happy
Level 99 Living Life
We need more Lorenzo's in our life.
Without Lorenzo I wouldn't be watching this, he completely carries the show.
I love that dude
Level 100 scripted
The One pretty sure level 99 is Gordon Ramsay 😂
@@0-Kirby-0 level 2 chefs are the best!
Lorenzo and anthony
Lorenzo tho!
my parents: Can you cook?
me: " Didn't get any shell in there this time, so pretty much professional. "
@@hjonkers._ do it, do it, do it XD
I made it like 666 😈
ONCE
bubrub23 and I made your like count 2 :)
I like Lorenzo's best. That's pretty much how I make mine, only the bacon would be inside. I worked at Village Inn while in college. We put the eggs and filling in, except the cheese, then once the eggs were just starting to set, shook the pan vigorously from side to side and it would all roll up in the middle of the pan, then cheese on top.
Simple way to cook an omelet very fast at home (and I graduated from Culinary School).
Place your pan on the stove, preheat the pan on medium low to medium. Before you pour beaten eggs into the preheated pan, start your oven's broiler on low. Pouring your eggs into the pan, you should not hear much in terms of sizzling. Let the egg mixture rest in the warm pan, and count to 120 seconds (2min). Pull the pan off of the heat. The bottom should be formed/hardened. Now, take your spatula and run it around the edge of the eggs to "Break the seal" of the egg to the pan, this will allow easier removal at the end. Now take your pan and place it on the top rack of your oven, just beneath the broiler cooking on low (assuming that your pan is oven safe). This method of heating, can really expedite the breakdown of proteins, and the egg will begin to rise as it is cooked from the residual temperature in the bottom of the pan, along with the heat from the broiler above. Check the pan every 10-15 seconds until the eggs look to be ~75%-80% set up, the eggs will continue to cook as you fill that baby up. Remove from the oven, and place your toppings at one side of the "half" mark of your omelet. Now, as Barb did, roll 1/3 of the omelet over, followed by rolling it again on to a plate. Ta-Da! An omelet cooked in less than 4 minutes. They really are easy to cook. After cooking these a few times to understand how your stove/oven will work with this at home, now you can start to change up your omelet game as you get better and better.
Note: if you don't want eggs very fluffy, you can initially cook the omelet like Lorenzo did, and you can pull the edges of cooked egg towards the center, and either tilting the pan or using your spatula to push the liquid egg towards the outside for the first 2-3 mintues.
ENJOY!!!
Level 1:I buy eggs from the grocery store
Level 2:I buy eggs from my Uncle’s farm
Level 3: *As a chef I like to lay my own eggs*
Edit: OMG TYSM FOR ALL THE LIKES
Level 1: I just buy the egg at the grocery shop
Level 2: I used organic egg fresh from the farm
Level 3: *I've traveled into the dark abyss and slain the colossal dragon with my whisk to retrieve the forbidden eggs*
this format is getting old
@@hazimhamid4992 😂😂😂
you *WHAT!*
Oh look, an original comment!
Level 1: Amateur
Level 2: Home cook
Level 3: Professional chef
Level 4: Scientist
Level 5: L O R E N Z O
Lol agree
Definitely.
Level 💯: My grandma
Put him in a kitchen to serve the mass, he will crumble like his Social Media pleasing omelette. Probably need to eat some bacon to calm his nerves
We need a level 0
What great editing. I also learned something... thanks.
I've been working on improving my omelettes for years. This video was helpful.
But it is so simple..why YEARS.
@@mimibee626 Silent and boundless,
Standing along without change,
Yet pervading all without fail,
It may be regarded as the Mother of the world.
I do not know its name;
I style it “Omelette”;
And, in the absence of a better word, call it
“The Great.”
Lorenzo wins. For a start, his omelette looks like something I'd actually want to eat.
It's burnt though.
looks pretty overcooked bruh
Yall really saying you wouldn’t eat lorenzos omelet 😤
It's all preference. Yeah you might like the french omelete but others may like Lorenzo's. It's all down to palete preference, so quit being pissbabies.
Look man I just want the bacon
How dare they change the food expert I can't trust this new woman
The other food scientist leveled up.
She looks like she's younger than the level 1 cook.
she looks 12 and is wooden
women hav entered the chat
@@tobiahsellias454 Always bothering us guys...
I'm a minimalist chef, I always choose the recipe are fewer ingredients and making it less time and effort. I like to use less utensils too. All the omelettes looks nice.
I add salt, salsa, cheese and a finely diced meat (whatever is in the fridge). Cooked in butter. Diner style. Yum.
"didnt get any shells on there so pretty much: *professional*"
emily is a mood.
was about to like this but the likes are at 69
Emily is LAZY.
@@Hextraordinary13 Yeah, but aren't most of us here though? Lol
1000th like :>
Rocky loves Emily
Expert: I'm making herbs with a pinch of eggs
A generous amount she said.
HAHAHAHAHAHA!!!!
K
😂 😂😂😂🤣🤣🤣🤣🤣🤣
I'm laughing like hell😂😂
That guy needs a cooking show. Very charismatic
I'd eat any of the omelettes made in this video. They all appeal to me. :)
When it comes to omelettes, I'm somewhere between a level one and a level two, although I'm going to try to reach level three at some point in the future. :D
Not gonna lie- Lorenzo’s looked the best.
then you never had good french omlette au fromage! plus, Lorenzo's omlet fell apart
SadNachos No argument from me. I doubt I’ve ever had a well prepared omelette.
No it didn't, it was horribly browned, which means burned for eggs. You know absolutely nothing.
James Cooper It wasn’t “horribly” browned. Clearly you are the fool here.
@@AJ-xm4xc Yes it was. You don't know anything about cooking.
Emily: I just eyeball it
Barb: Be generous
Lorenzo: HAHAHAHAHAAAAHHAAHAHAHAHAHA
Rotflmao
Lol
I love his laugh..it’s infectious!
😂😂😂😂😂😂
😋😁🤪😋
Once eggs are in buttered pan - cover it - heat low - add innards after it was covered for a bit - then cover again. Then fold it after a few mins covered. You're welcome. I do like the level III idea of mixing the eggs around in the pan - but my covering technique also aids in this in a huge way - and - it fluffs the eggs up more than any other way.
My go-to cheese for omelets is smoked Gouda, finely grated. Since first trying that about 8 years ago, I have never even been tempted by another cheese for omelets.
@Robert Haines - Mind what the food scientist said about using hard cheeses!
Emily: Butter
Barb: Butter
Lorenzo: *BUTTA*
XD
Buta
lorenzo is the viewer's happiness.
Lorenzo is hiding his actual cooking experience. I'm calling it!!
Hiding his Cooking Power level
he is at least level 2.5 or low key level 3 already
Home banquet level.
His level is *OVER 9000*
@@hermionejeangranger2202 2006 called, they want their memes back
At the end of the day this is personal preference as anyone will have grown up with a family omlette recipe.
If anyone is interested here's mine :
- 2,3 eggs
- salt and pepper
- salted butter or oil
- dill
- smidge of paprika powder
- small pieces of ham or other prefered meat
- peppers
- cheddar or similar cheese
Break the eggs and mix them a little bit , add dill , paprika, salt and pepper then mix everything together. The paprika will give it an orangey colour.
Warm up the butter or the oil , as it's heating , put the mixture in and spread it around uniformly. Add the bits of meat and cover with a lid.
The lid will keep the heat from escaping and it will cook the top. As I like my omlettes well done on both sides i usually flip it (with a plate). I drizzle a little bit of cheddar or parmegiano and transfer to plate.
Good Observations : Spring onion or chives are good , but these things are not stuff that you'll always have on hand for an omlette.
Bad Observations : Putting mushrooms in an omlette is like putting pineapple on pizza , not for me.
Now I definitely want one of Lorenzo´s omelet !!! ⭐🤘⭐
I feel like they capped Lorenzo at level 2 to stop him from creating level 100 food
Facts
Lorenzo is probably better than most these "chefs"
I wonder if I'm a level 0 too. When I make a cheese omelette, I can't even end up folding it right, I end up breaking it up so much that it ends up looking more like cheesy scrambled eggs than a cheese omelette, lol. But, I never drop shell into it, lol
@@josephbraswell2205 I think Lorenzo makes most of his stuff unnecessarily fancy to appear more professional. While the real pros concentrate on making the actual thing good.
They're nerfing him smh.
The previous level 4 lady was so comforting and frightening at the same time. I miss her now.... 🤦♀️
Am guessing she got fired
@@johnchukwudum673 That's no reason to guess someone got fired you idiot
Guys, chill. Let's just hope that it's just for one episode. Maybe she wasn't feeling well, and she needed a quick sub.
she did a cameo in the Bon Appétit
making the best pizza series, I think it was the sauce episode
same, the new lady's voice drove me nuts with her inflection always sounding like a question
This is an excellent format. Add nutritional levels and better explanations of basics but maybe my 3 ways are just unique or different like culinary school, momz way, an restaurant levels that I'm used to from hotels, county clbs, farm to fork, white table cloth establishments ..
Also pan and heating element like gas, ele, food truck, camping. ...
Anyway,,,good job, keep up the good work...
FYI, you can make a French omelet and then put it back on the heat and "crisps it up" a little if you prefer that while still having the rolled style. This can be useful if using a dryer cheese that needs a little more heat/time to melt.
Good to know. I definitely like my eggs a little browner so the Level 3 omelet didn't look tasty to me at all. But I also make omelets like Emily so probably never going to find out if it'd taste good or not!
Cheers,
A French omelet is rolled with a barely set inside and a nice pale yellow color on the outside; an omelet with browning outside is just another delicious omelet meal 😊
Respect