Lan and team, thank you so much for these videos. I just watched the knife skills and salting/brining meats video. SO helpful. I'm a full time SAHM and would love to go to culinary school just to up my game at home for my family. These give a lot of hope and encouragement in the kitchen. I can't wait to pass on these skills to my boys. Thank you all for your hard work!!
Thank you! After trying to make omelets forever and just turning them into scrambled eggs, I followed chef Lam’s video and successfully made my first omelet! It came together so quickly (I neglected to start my toast) and tasted soooo good. Thank you thank you!
Watching Lan Lam cook is a real pleasure.. thanks so very much for this video on how to cook a fluffy Omelette with cheese filling.combination cooking with the Microwave oven is time saving and one can filk Omelettes with shrimps or ham or Bacon bits..awesome.I always use a non Stick pan with amazing results..😊❤
I prefer the “baveuse” French style that’s almost creamy because of its custard-y centre (but little to no dairy). It looks a bit more like omuraisu when you cut into it and it’s DELICIOUS
Growing up in South Carolina in the late 60's early 70's, it was nothing unusual to have "breakfast" grits, scrambled eggs, bacon or country sausage (most of which vame from my maternal grandparents country store), with mom's homemade buttermilk biscuits for supper. This episode made me want "breakfast" for supper tonight. Soft scrambled eggs (still so runny as to have egg soak into my bread) cooked in some bacon fat with bacon bits & cheddar cheese over lightly toasted bread.
I’ve made my omelets like this for years! Who knew?! It always works! I do mine in a stainless steel skillet and, while it’s resting (covered) I clean up my mess. Don’t know why but It never sticks - must be the residual heat in the skillet causing enough steam to have it release from the pan during that resting period.
I’m here for the food ideas but has there ever been anyone in front of a camera with a more compelling appearance than Lan Lam? I don’t think so. I’ll watch her even boil water.
I’m 81, and just learned how to make an omelet. What stopped me all these years was the uncooked portion of the egg on top which grossed me out, plus folding was always a disaster. Thank you, Lam!
Nice omelette! Something I do to any omelette, plain or one with lots of filling, is add some ground rosemary to the egg. Try it, it's amazing. Also, y'all should do a taste test of an egg fried in a stainless and cast iron skillet verses fired in a nonstick skillet. I threw away all of my nonstick skillets and plastic utensils years ago. Nasty tasting stuff. Occasionally season stainless or cast iron by getting it very hot, pour in a little oil, add a about a 1/4 cup of course salt and grind it into the pan. Wipe out the pan and eggs will glide over the surface. You have to season stainless more often than the cast iron.
@@davids8267 Sure, try it, works great. Hot pan, vegetable oil, a bunch of course salt. Use a rag (I use a wad of paper towels), grind the salt in, wipe it out. An egg will glide around in the pan better than Teflon. Wipe food out after that. If you wash it you have to re-season. And you'll still have to re-season more frequently than cast iron.
I make this omelet almost every day. Awesome technique. But, the pre melting the cheese is a complete waste of time and is totally unnecessary. Even swiss cheese melts fine under the lid.
I think I would have liked to see the coffee taste test conducted with folks who are more enthusiastic about the flavor of coffee and less utilitarian. Someone who is trying to decide between multiple cold brew brands probably likes the taste of coffee -- these products are not made for people who only want hot conference room coffee. I personally love Chameleon, but I rarely buy it because it is expensive. With milk it's bold enough to taste like an ice latte. I also got excited when I saw the Walking Bear box -- I would have liked to have heard what yall thought of it.
I cooked one today and added green and red peppers on top of the cheese. I cooked the peppers separately. It came out perfect. My cheese were slices from the deli. This is the only time package cheese "might be better". It doesn't melt as much 😊
Your turn for the Omelette Lan ! get a small balloon whisk, then ! I always use a pressed steel omelette pan, traditional pan. I question melting the cheese first , just grate a bit finer melt it with the heat of the eggs. I drink a lot of cold coffee, it starts off hot though !
@@EastSider48215 can’t say I‘ve bought one recently, bought all my stuff forty + years ago, when buying one task utensils was commonplace. No non stick pan will ever last that long.
Jack Bishop is like the Mr. Rodgers of cooking shows! Always great. On the other hand, why does Erin weigh the pork for salt content but not the spice content? Because this is a fresh sausage you don't need to worry about salt content for preservation, just for taste. It is also more effective to add the salt to the mixture when you grind, or after you grind and let it rest. It will penetrate quicker. Also, you already have your KitchenAid out. Why not just mix with the paddle attachment to achieve your primary bind?
Can't wait to make my omelet the right way. I'm surprised she didn't use a FLAT WHISK rather than a fork. I'm still surprised how often I use my flat whisk.
Too complicated. If the eggs and the cheese are room temp, none of that melting in microwave is needed, especially since she keeps them under a lid for another minute
I appreciate that Jacques recognized that there are multiple acceptable ways to make an omelet, and the style is a matter of preference. I too prefer the country style.
I used to love STOK. Until I got a white paper rag inside the bottom of my bottle. I did not get the plop until I poured the last of the coffee into my glass. Informed the company and they basically did nothing about it. Absolutely disgusting. I got sick for a week. I should have sued them...
While the technique is great I am surprised and disappointed using Teflon as the reference for nonstick with so many toxic issues and research. This is especially true with the inert ceramic and other non-toxic surfaces available. I have always admired the integrity of the channel until now.
Why would anyone want to buy premade cold brew coffee when its the easiest thing to make yourself, coffee plus water, done. Use your favorite coffee and make it as strong or weak as you like. I make a 2 quart pitcher every week...so much better than brewed coffee.
Making sausage is an interesting project. How did they do it before refrigerators, freezers and electric meat grinders? No one knows. The technique has been lost forever. Soon we will be using quantum entanglement to make sausage and a new day will dawn, changing the course of mankind forever.... MEEE-YOW!! FZZZTT!-WOW!! rrrrrRRRRRRRrrrr
This is how you over-complicate a simple dish. And no, you don’t need or want to melt the cheese first. Next lesson - how to make toast in 16 easy steps…
Technically, what was said was if you want warm inclusions, like melt-y cheese, have it hot before adding. I'd imagine, based on what was said, if you wanted fruit you would want it at nearly room temperature beforehand.
Oh yeah, this is SO complicated, takes maybe 5 minutes. And if you like cold cheese in the middle of your warm omelets, skip the laborious task of melting cheese in the microwave.
That is great, but the handle technique goes directly against the ergonomics of the human body. Align things 90 degrees from how it is demonstrated, and you can use simply roll your wrist to tilt the pan. You will have more control and will be using your wrist is more natural manor.
Lan Lam is a true legend, she's both a fantastic cook and great teacher
Always love when Lan is on, she's great
Lam is an amazing cook and teacher. Thanks for your hard work.
What a fun episode! Love how one chef is the student to the other chef. More please!
These episodes are so enjoyable. Reminds me of the old days of the TV Food Network back in the 90s.
Lan and team, thank you so much for these videos. I just watched the knife skills and salting/brining meats video. SO helpful. I'm a full time SAHM and would love to go to culinary school just to up my game at home for my family. These give a lot of hope and encouragement in the kitchen. I can't wait to pass on these skills to my boys. Thank you all for your hard work!!
The best crew in the game. Everyone at ATK is just a treasure.
Wow, this WHOLE video hit the nail on the head for me. Thank you…Yum!
Thank you! After trying to make omelets forever and just turning them into scrambled eggs, I followed chef Lam’s video and successfully made my first omelet! It came together so quickly (I neglected to start my toast) and tasted soooo good. Thank you thank you!
Did you guys repost this? I saw this a while ago - and it's helped me make many delicious omelettes since then
I bet they did. Cooking crew in the kitchen are all wearing masks.
Yeah seems like a compilation video.
It's a repost, yes.
Watching Lan Lam cook is a real pleasure.. thanks so very much for this video on how to cook a fluffy Omelette with cheese filling.combination cooking with the Microwave oven is time saving and one can filk Omelettes with shrimps or ham or Bacon
bits..awesome.I always use a non Stick pan with amazing results..😊❤
Love seeing the full episodes!
If Lan Lam is talking, I'm watching with my full attention. I'm going to make her milk bread today.
Finally a non-browned omelette!! ❤❤❤
Wow thank you!!! Great episode.
I prefer the “baveuse” French style that’s almost creamy because of its custard-y centre (but little to no dairy). It looks a bit more like omuraisu when you cut into it and it’s DELICIOUS
I Love Lan
Only someone who has spent endless hours working an omelet station at brunch can know how much chef Lam must loathe cooking omelets.
That's not what she said in the video!
Where is the salt?
@@GregoryClark-t1c It's at 5:22.
@@GregoryClark-t1c There was a smidge mention in the beginning. I want to know where's the cracked pepper
Looks like this is kind of a hybrid American / French omelette. Not as meticulous as French has to be, but with the very light cooking of a French.
If its Lan i am watching! And maybe even changing the way i do things. Thanks always Lan.
wow that's amazing egg cooking!
I can see how this method makes a french omelet less imposing to a home cook.
Growing up in South Carolina in the late 60's early 70's, it was nothing unusual to have "breakfast" grits, scrambled eggs, bacon or country sausage (most of which vame from my maternal grandparents country store), with mom's homemade buttermilk biscuits for supper. This episode made me want "breakfast" for supper tonight. Soft scrambled eggs (still so runny as to have egg soak into my bread) cooked in some bacon fat with bacon bits & cheddar cheese over lightly toasted bread.
I'll bring my knife and fork...heck I'll even bring my plate!😋
I also like ham with my omelette and cheese and chives with the side of hashbrowns and toast and coffee in the morning yum yum 😋
Bridget, take cold brew concentrate and add hot water! Better than instant but just as fast (if you buy the concentrate)
If I tried this like this I would definitely get scrambled eggs. Lol
I cooked it today. Best omelet I ever made. Not brown. Lam will give me a B+ for the flip 😂
I’ve made my omelets like this for years! Who knew?! It always works! I do mine in a stainless steel skillet and, while it’s resting (covered) I clean up my mess. Don’t know why but It never sticks - must be the residual heat in the skillet causing enough steam to have it release from the pan during that resting period.
That's an interesting thought, it makes sense.
Would you guys do a “Taste Test” on bottled teas (iced teas)?
I’d like to thank Jack for what he’s done with ATK.
I’d like to thanks Chris for leaving and making everything less creepy.
Thank you!
I’m here for the food ideas but has there ever been anyone in front of a camera with a more compelling appearance than Lan Lam? I don’t think so. I’ll watch her even boil water.
I’m 81, and just learned how to make an omelet. What stopped me all these years was the uncooked portion of the egg on top which grossed me out, plus folding was always a disaster. Thank you, Lam!
Oops, sorry, I meant Lan!
@@maryl1833 If click on the three dots on the upper right side of your comment, you can edit your original post. 😊
@@veecee3669 oh, thanks!
I watched this video and made one. It was delicious but a little sloppy when I tried to fold it. Oh well. Try and try again😊
Julia's face 9:48 🤣
Gee! Thanks chef Lam!
How did people make omelettes before Teflon was invented?
I wanted stock cold brew to be one of the four they tasted
lan lam ❤ 👏👏👏 the best
I’d like to hear about Lan’s skin care routine.
No one better than Jacques Pepin´s
Oh gosh girlie conference room coffee lol 😢
What size pan are you using for 3 eggs? That seems key.
Looks like a standard skillet. I'd guess 8-10 inches?
The recipe on their website says 8".
8” pan
Nice omelette! Something I do to any omelette, plain or one with lots of filling, is add some ground rosemary to the egg. Try it, it's amazing. Also, y'all should do a taste test of an egg fried in a stainless and cast iron skillet verses fired in a nonstick skillet. I threw away all of my nonstick skillets and plastic utensils years ago. Nasty tasting stuff. Occasionally season stainless or cast iron by getting it very hot, pour in a little oil, add a about a 1/4 cup of course salt and grind it into the pan. Wipe out the pan and eggs will glide over the surface. You have to season stainless more often than the cast iron.
Season stainless?
@@davids8267 Sure, try it, works great. Hot pan, vegetable oil, a bunch of course salt. Use a rag (I use a wad of paper towels), grind the salt in, wipe it out. An egg will glide around in the pan better than Teflon. Wipe food out after that. If you wash it you have to re-season. And you'll still have to re-season more frequently than cast iron.
Pls shorten clip to just omelettes portion ... 12:17
I would totally put the chives inside, before rolling it. Is that weird?
My grandpa drinks his hot coffee black
I have a small whisk just for this. Makes such a difference. Love ATK people!
🔥🔥🔥🔥🔥🔥🔥
I make this omelet almost every day. Awesome technique. But, the pre melting the cheese is a complete waste of time and is totally unnecessary. Even swiss cheese melts fine under the lid.
oh my god their faces as they were drinking the cold brew with nothing in it 😂
The sausage section, they have more discipline than me!!!!😋😋😋😋😋😋
French omelettes with only butter is all you need ❤
I have been making omelettes since I was a teenager.
No complaints yet.:)
what SpongeBob would say 23:37
I don't drink or like Coffee, give Me Tea & Sugar or Honey.. ;-D
I think I would have liked to see the coffee taste test conducted with folks who are more enthusiastic about the flavor of coffee and less utilitarian.
Someone who is trying to decide between multiple cold brew brands probably likes the taste of coffee -- these products are not made for people who only want hot conference room coffee. I personally love Chameleon, but I rarely buy it because it is expensive. With milk it's bold enough to taste like an ice latte. I also got excited when I saw the Walking Bear box -- I would have liked to have heard what yall thought of it.
They test with a panel for the actual results. This is just two of the personalities testing while they present the results.
I like to add things to my omelette and I don’t think that this technique would allow for anything but cheese! 😢 😂
I cooked one today and added green and red peppers on top of the cheese. I cooked the peppers separately. It came out perfect. My cheese were slices from the deli. This is the only time package cheese "might be better". It doesn't melt as much 😊
That's a long way from the perfect omelette!
Your turn for the Omelette Lan !
get a small balloon whisk, then ! I always use a pressed steel omelette pan, traditional pan. I question melting the cheese first , just grate a bit finer melt it with the heat of the eggs.
I drink a lot of cold coffee, it starts off hot though !
Why buy an extra single-use utensil when you already have one that does exactly what you need?
@@EastSider48215 can’t say I‘ve bought one recently, bought all my stuff forty + years ago, when buying one task utensils was commonplace. No non stick pan will ever last that long.
Jack Bishop is like the Mr. Rodgers of cooking shows! Always great.
On the other hand, why does Erin weigh the pork for salt content but not the spice content? Because this is a fresh sausage you don't need to worry about salt content for preservation, just for taste. It is also more effective to add the salt to the mixture when you grind, or after you grind and let it rest. It will penetrate quicker. Also, you already have your KitchenAid out. Why not just mix with the paddle attachment to achieve your primary bind?
Can't wait to make my omelet the right way.
I'm surprised she didn't use a FLAT WHISK rather than a fork. I'm still surprised how often I use my flat whisk.
Where is Hannah and Lisa
I would have put pepper in the eggs.
Too complicated.
If the eggs and the cheese are room temp, none of that melting in microwave is needed, especially since she keeps them under a lid for another minute
I've seen this Lan Lam omelette tutorial before, haven't I...
Julia wants old peoples coffee. Milk ick. Has to be creamer . Sorry hot coffee, or none
While it looks good Pepin is the benchmark.
❤
Never use Teflon. Cast iron or enameled cast iron will do fine.
Julia is a gymnastics fan Stick the landing. Get a 10. The dismount. Knew I loved her.
Go watch Jacques Pepin make a country omelet. Perfection. Thank me later.
I appreciate that Jacques recognized that there are multiple acceptable ways to make an omelet, and the style is a matter of preference. I too prefer the country style.
Love his French omelette. Such a great technique.
I used to love STOK. Until I got a white paper rag inside the bottom of my bottle. I did not get the plop until I poured the last of the coffee into my glass. Informed the company and they basically did nothing about it. Absolutely disgusting. I got sick for a week. I should have sued them...
What size was that pan? It looked small.
Recipe on their website says 8".
Wait Folks, are A.I. omelettes next in this crazy world, lol!!
If your steel pan is overheated eggs will stick. Don't overheat the pan and you will be fine.
Is this a repost?
I have a feeling the late, great Julia Child is rolling in her grave.
Nonestick equals PFAS. A dangerous chemical that is called also forever Chemicals...
While the technique is great I am surprised and disappointed using Teflon as the reference for nonstick with so many toxic issues and research. This is especially true with the inert ceramic and other non-toxic surfaces available. I have always admired the integrity of the channel until now.
There are no issues, we even use Teflon in surgery, just don't burn your food above 250 C and smoke the fumes xD, teflon is inert
My cheese keeps hardening up to gross levels, I think I'm overcooking it, but also using gouda which may complicate things...
Disappointing as the whole episode was just re-runs.
Lady get out of the damn way lol why is she standing right in front of the pan making the lady reach over her.
Why would anyone want to buy premade cold brew coffee when its the easiest thing to make yourself, coffee plus water, done. Use your favorite coffee and make it as strong or weak as you like. I make a 2 quart pitcher every week...so much better than brewed coffee.
Is this really an omlette or a folded scramble?
not my style of omelette 😉
Making sausage is an interesting project. How did they do it before refrigerators, freezers and electric meat grinders? No one knows. The technique has been lost forever. Soon we will be using quantum entanglement to make sausage and a new day will dawn, changing the course of mankind forever.... MEEE-YOW!! FZZZTT!-WOW!! rrrrrRRRRRRRrrrr
Knives pal, Knives…
For starters, they used either hand-cranked or animal-cranked grinders, and no, earlier sausage-making techniques have not been lost at all.
I’m not liking this recipe and technics for this disappointing recipe 👎🏿👎🏿👎🏿👎🏿
Sorry, but that is NOT how you make a perfect omelet lol
This is how you over-complicate a simple dish. And no, you don’t need or want to melt the cheese first. Next lesson - how to make toast in 16 easy steps…
Technically, what was said was if you want warm inclusions, like melt-y cheese, have it hot before adding. I'd imagine, based on what was said, if you wanted fruit you would want it at nearly room temperature beforehand.
alright let's see your foolproof 3 step French omelette recipe
And you need a brain@@ComommonlyCensored
Oh yeah, this is SO complicated, takes maybe 5 minutes. And if you like cold cheese in the middle of your warm omelets, skip the laborious task of melting cheese in the microwave.
The eggs should be a bit runny! Both omlettes are overcooked for me...but ig it's up to american standards
Why are you rerunning this video???
That's the worst omelet ever!
I'm sticking with egg scramblers.
you made scrambled eggs with cheese ... not an omelet
Looks like an omelet. Looks like the best way to get it entirely cooked without any overcooking. Are you the omelet police?
That is great, but the handle technique goes directly against the ergonomics of the human body. Align things 90 degrees from how it is demonstrated, and you can use simply roll your wrist to tilt the pan. You will have more control and will be using your wrist is more natural manor.
First
Teflon? ☠️
Nope, never use teflon
That is not how you make an omelette. I don't know what kind of American mush that is but it is not an omelette.
Looks Overcooked