Every day after I come home from a hard day at the restaurant, working for a hoity-toity chef with hoity-toity co-workers, making stuck up food for stuck up people, I sit down and watch one of your videos. I make the dish for myself and I test the quality by listening to a fork scraping against the surface. Thank you, Chef John, for taking the pretense out of cooking and showing me the heart of truly good food.
Who can beat that winning personality that intertwines cooking eggs with philosophy of ignorance and wastefulness and Trump puns? When that winning personality also finally pisses off half of this country, he can say he's playing hard to get and has always been a gender neutral food basket.
The white things are called chalazae. They prevent the yolk from attaching to the shell membrane and hold it in the center. They are essentially egg mucus. Just so you know.
Just made this...twice. first time with just parm...magnificent! Second time, for my 2 year old who normally doesn't eat eggs, with a blend of parm and cheddar...FREAKING SPECTACULAR! THANK YOU CHEF JOHN!
This video is a work of art. It was absolutely riveting to watch that parmesan cheese brown. Science + Food = Beauty. Just Eggcelent, Chef John. Thank you.
I must say I have never once been so entertained while watching a recipe video. Not only did the humorous banter make it enjoyable but it made me comfortable in thinking I too, could make this delicious looking omelet. Thank you for that. I am a new subscriber and looking forward to future (and reviewing past) videos of yours.
Chef John, I'm going to next level your next level omelette. I'm going to make a Parma ham parmesan Omelette. That's right.... I'm making a parma parmelette.
Hey, Chef John. I don't know why people purport that water improves the texture of the eggs, but I do know that if the eggs have excess loose moisture, it'll have to be cooked off before the eggs begin to brown, since water will maintain a temperature of 212 degrees or below until evaporated and the maillard reaction doesn't occur until 280 or so. It'll also lower the temperature of the cooking environment so that the eggs cook more gently and don't get tough and dry, and provide a reliable heating medium (as steam) for the eggs since they don't come in direct contact with the pan. This is just my two cents as a scientifically inclined home cook. I love your videos, and this is a really good idea- probably the most inventive thing I've seen in cookery in quite a long time.
Thanks Chef John, since discovering your channel three days ago I have already prepared three of your recipes. Everything didn't work, but that's okay, because these recipes are simple and very clearly explained. I have only taken up cooking in the last year and have been actively seeking but sadly (till now) haven't been able to find only cooking instruction that works for me. I'll likely be heading to Lucca Deli tomorrow for some parm and will try this in the afternoon.
I love crispy parm! I am so making this for breakfast! when I worked sauté, I would sometimes purposely sprinkle extra cheese on the hot plate just to munch on the crispy, nutty, deliciousness of burnt cheese. And it didn't even matter what kind of cheese...blue, parm, cheddar, Swiss. I never discriminate when it comes to cheese.
Your commentary, as always, is the most delicious part of your videos. Mainly because our eyes don't have tastebuds, and we aren't as good at cooking as you are. Keep up the amazing work.
Thank you , Chef John, for the hashtag/pun about making American Grate again. I've been having a tough couple of hours and that made me smile and chuckle a little bit.
An egg yolk is basically a bag of concentrated food for the development of a chicken embryo if the egg is fertilized. It doesn’t float around freely inside the clear egg white, but is anchored to the shell by two little twisted ropes called chalazae (pronounced cuh-LAY-zee), and these are the white things you are talking about. One chalaza connects the yolk at the more pointed end of the egg and the other at the rounder end. This tethering ensures that the yolk is protected against hitting the inner walls of the egg if the egg is moved around.
Excellent!! Thanks for posting this!! I thought I was the only one that put the cheese on the outside! Been doing it for years. My use has spread out to the point that I am putting cheese on the outside of my burritos. Crispy burritos are KILLER (and lower fat that way too) p.s. if you use less parmesan than this guy (like I do) then putting a light touch of salt in the pan before the cheese goes in is a good idea. p.p.s. I use 3 eggs throwing out 1 of the yolks
The "White Thing" in the egg is what the yolk uses to attach to the shell (to keep it from knocking around). Not any sort of "umbilical cord" like I was told as a child. So no worries on keeping it in.
Not to get political, (i try so hard not to) CT Hubbard is wrong... great reference my good man John ! Im a bit shocked that the Parma wasnt a bit more "crispy" but none the less, looked fantastic as usual... another recipe i get to steal from your collection ! cheers my friend ! great work !
Ooh, I have to make this in the morning.I'm sure any grated cheese will work. I have cheddar and will try that...PS, I like how you say "Wiiithe...." (with)
The white stuff is called chalaza, and there's two of them in the egg that anchor the egg yolk into the center of the eggshell. It's to keep the yolk from being damage by the shell. Also, that dissolves in the egg over time, so an egg with chalaza is rather fresh!
Check out the recipe: www.allrecipes.com/Recipe/255334/Parmalet-Crisp-Parmesan-Omelet/
Every day after I come home from a hard day at the restaurant, working for a hoity-toity chef with hoity-toity co-workers, making stuck up food for stuck up people, I sit down and watch one of your videos. I make the dish for myself and I test the quality by listening to a fork scraping against the surface. Thank you, Chef John, for taking the pretense out of cooking and showing me the heart of truly good food.
Are you in the pocket of big Parma ?
all these years and I never saw the signs until now!
I don't know if you missed the distinction between Parma and Pharma or if you're just playin'
Please tell me I'm not the only person who died when he said "Make America GRATE again"? lmao
I laughed out loud, and my boss asked if I was laughing at her
i laughed too hahah.some coments said it's hillary-ous
Who can beat that winning personality that intertwines cooking
eggs with philosophy of ignorance and wastefulness and Trump puns?
When that winning personality also finally pisses off half of this
country, he can say he's playing hard to get and has always been a gender
neutral food basket.
And then your boss asked you why you're watching cooking videos instead of working.
so original and hilarious...
Came for one recipe, stayed for 6 years for the puns, much love Chef John.
everybody who i cook food for is under the assuption that i'm a good cook, but really i just steal all of your recipes! it's great! thanks chef john.
The white things are called chalazae. They prevent the yolk from attaching to the shell membrane and hold it in the center. They are essentially egg mucus. Just so you know.
"You change the omelette, don't let the omelette change you."
#CookingAdviceThatAlsoAppliesToRealLife
i come for the food, i stay for the puns
Just made this...twice. first time with just parm...magnificent! Second time, for my 2 year old who normally doesn't eat eggs, with a blend of parm and cheddar...FREAKING SPECTACULAR! THANK YOU CHEF JOHN!
i love how simple this method is. finished watching the video, realized i had all the stuff i needed, made it in 20 minutes haha. it's delicious!
This video is a work of art. It was absolutely riveting to watch that parmesan cheese brown. Science + Food = Beauty. Just Eggcelent, Chef John. Thank you.
Chef John, this is brilliant!!! Is there a Nobel Prize for food? We need to get you nominated.
tried to do this, folded mine over and shrieked out loud. Had never seen an omelet as beautiful as it was. Tasted different and awesome as well.
Chef John, you are the best. After all, you are the man that is not too tan who has many fans.
I must say I have never once been so entertained while watching a recipe video. Not only did the humorous banter make it enjoyable but it made me comfortable in thinking I too, could make this delicious looking omelet. Thank you for that. I am a new subscriber and looking forward to future (and reviewing past) videos of yours.
The white stuff in the egg is more egg. Looks great can't wait for weekend to try. Thanks
Chef John, I'm going to next level your next level omelette. I'm going to make a Parma ham parmesan Omelette. That's right.... I'm making a parma parmelette.
Ooh...please let us know how it turns out
Hey, Chef John. I don't know why people purport that water improves the texture of the eggs, but I do know that if the eggs have excess loose moisture, it'll have to be cooked off before the eggs begin to brown, since water will maintain a temperature of 212 degrees or below until evaporated and the maillard reaction doesn't occur until 280 or so. It'll also lower the temperature of the cooking environment so that the eggs cook more gently and don't get tough and dry, and provide a reliable heating medium (as steam) for the eggs since they don't come in direct contact with the pan.
This is just my two cents as a scientifically inclined home cook. I love your videos, and this is a really good idea- probably the most inventive thing I've seen in cookery in quite a long time.
Made it for dinner just now and the kids already want it for breakfast again. Definitely going into breakfast rotation! Thanks Chef John!
Make America Grate Again. I'm Italian so this is imperative! Lol it's also the greatest joke possibly ever told.
You make my life complete
I will try this with a very thin piece of smoked salmon inside! Thank you!
I wish Chef John could just guide me through life with his comforting tone
Best cooking videos AND puns on the internet. I'm making a Parmelet tomorrow!
Blowing my mind, as always. GF is always complaining I over-complicate my eggs. This is exactly what I've been missing.
Oh classic Internet, complaining about politics that aren't there.
We all come for Chef John's puns anyways #MakeAmericaGrateAgain
thank you
Yes!
I finally get it! Ha! That's hilarious! Thanks!
that joke very nearly turned my laptop into a morning-cookies-and-milk mess.
Hillaryus*
Thanks Chef John, since discovering your channel three days ago I have already prepared three of your recipes. Everything didn't work, but that's okay, because these recipes are simple and very clearly explained. I have only taken up cooking in the last year and have been actively seeking but sadly (till now) haven't been able to find only cooking instruction that works for me. I'll likely be heading to Lucca Deli tomorrow for some parm and will try this in the afternoon.
I love crispy parm! I am so making this for breakfast! when I worked sauté, I would sometimes purposely sprinkle extra cheese on the hot plate just to munch on the crispy, nutty, deliciousness of burnt cheese. And it didn't even matter what kind of cheese...blue, parm, cheddar, Swiss. I never discriminate when it comes to cheese.
Your commentary, as always, is the most delicious part of your videos. Mainly because our eyes don't have tastebuds, and we aren't as good at cooking as you are.
Keep up the amazing work.
The narrative is so funny 😂 It makes the videos so much better.
Your voice and commentary makes it so I just want to binge watch every single recipe.
It's called Chalaza. And it suspends the yolk in the center of the white to keep it balanced
You have made America great again. I'm with ya !!
That omelet looks delicious. Very clever! Even your viewers are clever and witty. Thanks for all you do.
This is a great idea. I hate browned eggs. even the slightest bit browned, but the cheese protects the eggs. Brilliant! I'm trying this!
"fork don´t lie" LOL looks amazing :) thanks for the great recipe
first time I've stayed for the "enjoy" in a very long time. felt good to hear it again
"you change the omelette, don't let the omelette change you" words to live by.
Ah a fellow Mack fan....i knew there was a reason i loved this channel so much
Thank you , Chef John, for the hashtag/pun about making American Grate again. I've been having a tough couple of hours and that made me smile and chuckle a little bit.
I just had this for breakfast and Chef John, YA DID IT AGIN!!! Great recipe.
the chef cracking jokes like cracking eggs cracks me up
My mind is twisted...you make everything better ....even eggs ...I salute you
I had to pause at make america grate again. I cannot. i am dead. you are freaken hilarious.
This does look like a great omelette hack! I'm going to try a soufflé version (beating the yolks and whites separately, folding back together.) .
My husband is going to love this! Parmesan is his favorite cheese. Thank you!
An egg yolk is basically a bag of concentrated food for the development of a chicken embryo if the egg is fertilized. It doesn’t float around freely inside the clear egg white, but is anchored to the shell by two little twisted ropes called chalazae (pronounced cuh-LAY-zee), and these are the white things you are talking about. One chalaza connects the yolk at the more pointed end of the egg and the other at the rounder end. This tethering ensures that the yolk is protected against hitting the inner walls of the egg if the egg is moved around.
This was an amazing omelet, so good 👍!! There was a great crunch from the pam cheese and I added mushrooms and peppers. Love it, thanks chef Jon
#MakeAmericaGrateAgain. This is why I love Chef John.
Parmesomelet imo, I'll be making this for sure. I had been mixing grated Parmesan into my scrambled eggs but this takes it to the next level!
Just found this channel. I just found my new favorite channel.
Very nice idea; this is something that I'll definitely try!
Just got the notification, had to log in and see... And this is my next weekend breakfast. Thank you Chef John.
Chef John has made me a better cook. Thank you, Chef John!
You make our life complete
This looks like a wonderful idea, and I can't believe that I never thought of doing that, even after watching the inside out grilled cheese video.
Excellent!! Thanks for posting this!! I thought I was the only one that put the cheese on the outside! Been doing it for years.
My use has spread out to the point that I am putting cheese on the outside of my burritos. Crispy burritos are KILLER (and lower fat that way too)
p.s. if you use less parmesan than this guy (like I do) then putting a light touch of salt in the pan before the cheese goes in is a good idea.
p.p.s. I use 3 eggs throwing out 1 of the yolks
You are the best!! :D
I do this to my grilled cheese. Best. Grilled Cheese. Ever.
I'm going to try this. It looks simple enough.
Chef john gives me life
Hi Chef John, how ingeniously clever, love your recipes. Thank you
I'm thinking cheese outside and cheese inside!!!
This looks so good! I will definitely try this.
Awesome dish. I like my ometes undercooked. But the cheese part is the best. I will try it with pecorino cheese instead. Thanks Jon.
Greatest channel EVER!!!
I adore your pun and love that omelette recipe! Let's all grate again!!! Greetings from Switzerland.
The "White Thing" in the egg is what the yolk uses to attach to the shell (to keep it from knocking around). Not any sort of "umbilical cord" like I was told as a child. So no worries on keeping it in.
i could watch that cheese bubble forever, so mesmerizing
Ah, the cayenne, I was worried there for a second! Thank you Chef John!
I tried this yesterday it was delicious. I definitely would add mushrooms and more to it next time. Thanks for this.
LOL I love your sense of humor !!
Parmesomelet? Parmesamelet? These are the important questions...
Also, I really want #MakeAmericaGrateAgain on a shirt or a cheese grater.
on a shirt with a picture of a wedge of parmigiano reggiano . i basically need to make this.
Yay!!! I have such a hard time with melts, definitely going to need to try this.
that macklemore reference was gold
last time I was this early, chef still put cayenne in every recipie
Oh - My - Gosh!! That looks amazing!
Not to get political, (i try so hard not to) CT Hubbard is wrong... great reference my good man John ! Im a bit shocked that the Parma wasnt a bit more "crispy" but none the less, looked fantastic as usual... another recipe i get to steal from your collection ! cheers my friend ! great work !
You are the Macklemore of adding more. Nice.
Ah, it was uploaded only 2 minutes ago! Hi chef John! Are you gonna see this?? I love you
You are the best, for shure! i love your videos
Soy tu fan número uno, Chef John, ámame :(
Just made it this morning, awesome!!
Hello Chef John, thank you for this video. It was, I think, the best breakfast I ever got. Made my day! :)
Chef John you've bought me with this refference.
Jesus.....I've been doing this before it was cool. I also do it with plain American cheese. Awesome!
Mmmmmmm great for low carb... I'll be making this
I can't wait to make this.I know it will be delicious.
Just did it and it taste great. Thanks
Ooh, I have to make this in the morning.I'm sure any grated cheese will work. I have cheddar and will try that...PS, I like how you say "Wiiithe...." (with)
#MakeAmericaGrateAgain
Wow, fantastic. Why didn't I think of this? This will be added to my breakfast menu. Thanks for all the humour as we learn from you.
The white stuff is called chalaza, and there's two of them in the egg that anchor the egg yolk into the center of the eggshell. It's to keep the yolk from being damage by the shell. Also, that dissolves in the egg over time, so an egg with chalaza is rather fresh!
Looks grate, Chef! I mean great! Will give this a try.
I would call it an Omelesano Reggiano.
Or just Omelesano Eggiano
+Sydney haha
haha
haha
Made this!! Easy and super yummy. Thanks Chef John!
This video was hilarious. I loved it! And I'll love the Parmegomlet even more. Subscribed.
Grate recipe, sir...
You crack me up, John. 😂 favourite recipe videos to watch as usual