Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. ^^^^Full recipe in the info section below the video.^^^^
The eggs and butter at the restaurant in Normandy probably taste a lot better than North American grocery store varieties. Anyway, 40 yrs ago, my Home Ec teacher taught this, but after pouring the egg in the pan, it was sprinkled with some toppings, like a bit of chopped ham and grated cheddar and popped into a hot oven to finish cooking. Years later, America’s Test Kitchen showed it as a Diner Style Omelette. I’m going to try this version you showed on the stove top but with minced fine herbs, (chervil, chives, dill) and white pepper right in the egg mixture and Plugra butter instead. Just because I’m feeling fancy this weekend. I’m making it my own. 😉
As a kid, if I saw mama whipping egg whites in the morning, I knew we were having either Kaiserschmarrn or pfannkuchen for breakfast. If she had an extra bowl set aside , I knew Flädlesuppe was going to be on the dinner menu.
@@GlenAndFriendsCooking The breakfast pancakes are small. They have vanilla & a little bit of sugar in them. She would let the batter rest for 30 minutes. The pancakes for soup are larger in diameter, a bit thinner, & savory. She would roll them up & slice them. Since German cooking is very regional, I'm sure you will find many variations on a theme. Merry Christmas.
Layered cubed potatoes, sliced apple, sliced onion, bacon then baked until bacon crisped. Poured on the omelette and sprinkled with cheddar cheese. Turned out great. Love the combination of eggs, pork, apple, and onion.
You did not have your copper bowl yet? I did not see it on the fridge either. You are one of the very proud owners of a copper bowl. Stay safe both of you. Love your videos.
LOL, well if I have a choice between tasty or not, then I'm choosing Tasty. You definitely got a good workout whisking them up. What a way to impress guests. Thanks.
I was taught how to make this omlette by a sous-chef from Louisville's Brown Hotel, 50 +/- yrs ago. Yes, I have a copper bowl and it makes a great difference! I was taught to also broil the foamy top-- which btw makes it poof even more. Then serve with a Mornay Sauce and bits of bacon, etc., before folding.
This is the way I learned to make omelettes when I was eight yo. Since then I have chosen to add a tablespoon of orange juice to the yolks. I do use butter, and I add grated cheddar and chopped herbs, and pepper and salt halfway through cooking. Then about a minute under the grill. I fold it to serve it and it is delightfully fluffy and oozy.
Thank you so much! Thanks for the lesson. I use this method to bread a type of Russian schnitzel and always thought that the egg mix would taste delicious on its own but wasn't brave enough to experiment. Thanks for breaking that barrier for me!
I do my omelette that way, we add a combination of finely shredded corriander, the green leaves from tender spring onions and occasionally very small amounts of finely grated cheese. Add a few ml of water to the sides of the pan then immediately cover for a few minutes. The steam in the pan will distribute the heat evenly and also make the omelette rise. Don't overcook it, and you will love the final product.
Interesting method to be sure. I’d incorporate fresh herbs, salt and pepper into the eggs just before pouring it into the pan so the salt brings out the flavour of the eggs and the herbs eliminate the obvious blandness you mention. Next try Jacques Pepin’s omelet. It was great watching Alex the French Guy attempting it.
Thank you our dearest Chef for the amazing ancient Omelette recipe 👌❤️bravo bravo bravo 👏👏👏👏👏👏👏👏💖👌 I love the “Cream of Tartar” part 👍😂😂😂 have a great day Sir🙋🏻♀️🙏💕🌿🌷
as cheap as eggs are I think anytime you're eating straight eggs (as opposed to a stir fry or baking where eggs are a secondary ingredient) you should spring for medium or high quality eggs. Where I live good quality eggs are only a few dollars more a dozen then the cheap walmart eggs.
I used to do one like this some years ago, however, I added some onion powder (onion bits would interrupt the texture) and chervil, or a bit of hot sauce. Without something, it would be like hanging a blank canvas on your wall.
I made an omelette from an old old cooking school cookbook and they did that to the eggs too. I ended up with the lightest omelette I had ever made. I only did it the once but it was very good but took forever to make and had to be cooked in the oven at the end. I've been wanting a copper beating bowl forever. $30-$200 is a bit out of my range, darnit.
This is another one I cook for my kids - except different - We get the same results cracking whites and yolks together and whisking until foamy. Skip the separation step, I think you'll find it to be the same like we do. It's like 2 to 3 times the size of normal scrambled eggs and goes by the name "fluffy eggs" to the kids. Also don't have any "non-stick" pans. We cook only on buttered/oiled/tallowed Erie, Griswold, or Wagner cast iron; which for the most part is just as good, just don't try it with modern rough cast iron like Lodge.
That's a pretty simple recipe....or method rather. I'm tempted to try it. UPDATE 8/1/2021 The temptation bore flavorful fruits. I do things a tad different, but this method has become a staple in my household. We call it the Mile High Omelette. Thanks, Glen! :D
5:55 people are WAY to concerned about under cooked eggs in my opinion. If your using super cheap eggs or you live in an area with poor quality control that could be a concern but I've eaten under cooked eggs several times a week every week of my life and I cant think of a single time i got sick. I have my own chickens and half the time i dont bother washing the eggs, i just scrub any dirt or poop off and i normally eat them as runny scrambled eggs or over easy eggs. I had stage 3 cancer and during the 5 years of off and on chemo and radiation treatments i was told even a minor infection or mild food poisoning could kill me, but i still never got sick off my eggs. The egg shell is permeable but it's mostly one way with gas and moisture escaping, and those microscopic holes do widen over time making them more likely to have germs penetrate the shell, but the shell is designed to prevent that since that would kill the baby chick inside (if it were fertilized) so infections into the egg are rare. From what I've read usually the cause of infection is sick chickens but that's becoming increasingly rare since most developed countries with large scale farms keep their chickens in fairly hygienic environments (even if battery cages are cruel, they are clean) and they either vaccinate their chickens (most common in Europe and parts of Asia) or give them antibiotics (more common in North America), but in small scale farms disease is less common without either treatment since the chickens are free range and in smaller numbers so contagious disease rarely spread to their flocks and even i they often do preventative care with things like garlic supplements that reduce infections by a surprisingly large number nearly comparable to preventative antibiotics.
that reminds me a bit of that old story of Elvis, where he'd use his private jet to get foods specific to one restaurant or location like the famous "Fool's Gold Loaf" which was a whole loaf of sub style bread or french bread, hollowed out and stuffed with a pound of bacon and with anywhere from 1 cup/250 grams to 1 small jar of peanut butter and an equal amount of jelly. He'd spend the modern equivalent of $200-$250 (just for the sandwhich) and it supposedly had over 8000 calories. It's probably a good thing I'm not rich and famous because this is exactly the sort of thing I'd do and I'd be dead in a few years (assuming i didnt burn off those calories in lay overs in Vegas or Reno)
thats why i hate most modern ice cream, it's become so unhealthy because most modern ice creams are around 30% or more air, so to overcome the loss in flavor (cold foods are already more bland then warm ones) they dump ever increasing amounts of sugar into it.
I actually ate a Mère Poulard omelette at St Malo in France. I didn't appreciate it though for am not that keen on undercooked, in my opinion, eggs, in fact I'm not that keen on eggs!!! My husband loved it though but he then likes his boiled eggs runny so only normal I suppose that he would.
When adding stuff to it wouldn't you put it in the pan before you pour in the egg mixture so you keep the fluffiness on top? I'm not a fan of omelettes but I do scrambled eggs a certain way that is way better than what you usually get. I crack the eggs in the pan, four eggs and on a medium low heat only scramble the egg whites until they are somewhat set, then I pop the yolks and fold it together. That way you get the taste of the yolks mixed in with the whites and it doesn't become bland like most omelettes are.
Think this method would work well for a quiche or fritata? I'm going to try it either way but that's what immediately came to mind rather than a omelet
A lot of work for a very bland egg omelette. They must have a special herb or some top secret ingredient because these are plain! I even added shredded cheese and sautéed onions. You described the process very well and mine looked just like yours. Oh well. I’ll try Gordon Ramsay eggs another day. 🤞
I'm a capitalist so I usually understand that you can often charge more for a higher quality product and youll pay extra for a popular brand, but if someone told me to pay over $50 for a few eggs I'd tell them to go f*ck themselves. For $53 I can buy the best quality eggs in the state and make it at home. For $53 I can make myself an ostrich egg omelette with smoke salmon and salmon caviar.
Weird. Wild. The foamy egg is amazing. My North American natural tendencies are to run from this thing because it’s undercooked but IT ISN’T. What an incredible texture. It sure puts a neat spin on an ordinary omelette. Sorry...I’m writing this as I’m eating it. Will I make it again? Yes, absolutely. Will I make it for other people? I’ll need to find the right people first. Most people I know take issue with the Gordon Ramsay scrambled eggs and THIS takes eggs to a whole new texture level.
I'm a person that hates liquidy scrambled egg or liquidy egg whites. Having said that, I've wanted to at least try the Gordon Ramsay method one day just to give it a fair chance. And now that I've seen this, I'd like to try this as well. Especially since Glen pulled out a thermometer and verified the temp of the goo. Would I like either? Maybe, maybe not. But if I try it and don't like it I at least have come to a conclusion with evidence in taste and mouthfeel instead of looks.
That Kyoto omurice omelet seemed impossible to do with all that flipping lol. This ones more doable but I guess the air-like texture is not what we usually have in mind when we think omelets. Either way I failed the Japanese one. Gotta give this technique a try too
@@MaximAvs what your describing is the path to madness. You cant achieve a perfect boiled egg no matter how hard you try, since every egg is slightly different sizes, slightly thicker shells, the water may heat at slightly different temperatures, and the yolk may shift to one side or go slightly up or down and all of those can make the yolk too hard or the whites too soft. You'll keep trying, because why not? Eggs are cheap and boiling them is easy, but they'll never become perfect. Your family will become sick of eggs, everything in your house will start to smell faintly of eggs as the fumes permeate their clothes, the carpet, and the furniture, your garage disposal will clog with the shells and eventually your cans will become stinky with the mountain of shells. The perfect egg will continue to elude you. You'll become more and more fanatic since why would it be so hard? _It's just a boiled egg?_ You'll neglected your friends, your family will grow tired of your egg madness, your digestive system will rebel from the constant barrage of eggs, even strangers will start to avoid you due to your constant eggy sweat and sulfurous farts, the employees of the local store will look at you in fear as you return at faster and faster intervals to buy more and more eggs. They will recognize the madness in your eyes. They have learned to fear men who walk your path. They already know how your story ends.
Good video with some great info and details. I wish you would have provided us an estimate on how long to cook it or indicators that tell us that it's done other than the temperature.
Not at all a fan of the Mere Poullard omelette. Julia Child's shaken omelette is much more flavorful. Mere Poullard is now a tourist trap..worst food I ever ate in France.
Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. ^^^^Full recipe in the info section below the video.^^^^
why's this only get 1K thumbs?
The eggs and butter at the restaurant in Normandy probably taste a lot better than North American grocery store varieties.
Anyway, 40 yrs ago, my Home Ec teacher taught this, but after pouring the egg in the pan, it was sprinkled with some toppings, like a bit of chopped ham and grated cheddar and popped into a hot oven to finish cooking.
Years later, America’s Test Kitchen showed it as a Diner Style Omelette.
I’m going to try this version you showed on the stove top but with minced fine herbs, (chervil, chives, dill) and white pepper right in the egg mixture and Plugra butter instead. Just because I’m feeling fancy this weekend.
I’m making it my own. 😉
this is the most underrated cooking channel on RUclips
As a kid, if I saw mama whipping egg whites in the morning, I knew we were having either Kaiserschmarrn or pfannkuchen for breakfast. If she had an extra bowl set aside , I knew Flädlesuppe was going to be on the dinner menu.
So cool - I’m looking those recipes up.
@@GlenAndFriendsCooking The breakfast pancakes are small. They have vanilla & a little bit of sugar in them. She would let the batter rest for 30 minutes. The pancakes for soup are larger in diameter, a bit thinner, & savory. She would roll them up & slice them. Since German cooking is very regional, I'm sure you will find many variations on a theme. Merry Christmas.
@@GlenAndFriendsCooking Here is a variation on a theme. Lecker!
ruclips.net/video/bXL6V-WTTGU/видео.html
Layered cubed potatoes, sliced apple, sliced onion, bacon then baked until bacon crisped. Poured on the omelette and sprinkled with cheddar cheese. Turned out great. Love the combination of eggs, pork, apple, and onion.
You did not have your copper bowl yet? I did not see it on the fridge either. You are one of the very proud owners of a copper bowl. Stay safe both of you. Love your videos.
LOL, well if I have a choice between tasty or not, then I'm choosing Tasty. You definitely got a good workout whisking them up. What a way to impress guests. Thanks.
I was taught how to make this omlette by a sous-chef from Louisville's Brown Hotel, 50 +/- yrs ago. Yes, I have a copper bowl and it makes a great difference! I was taught to also broil the foamy top-- which btw makes it poof even more. Then serve with a Mornay Sauce and bits of bacon, etc., before folding.
So it's kinda like a hot brown omelet without the Turkey
This is the way I learned to make omelettes when I was eight yo. Since then I have chosen to add a tablespoon of orange juice to the yolks. I do use butter, and I add grated cheddar and chopped herbs, and pepper and salt halfway through cooking. Then about a minute under the grill. I fold it to serve it and it is delightfully fluffy and oozy.
Thank you so much! Thanks for the lesson. I use this method to bread a type of Russian schnitzel and always thought that the egg mix would taste delicious on its own but wasn't brave enough to experiment. Thanks for breaking that barrier for me!
That schnitzel sounds great!
I do my omelette that way, we add a combination of finely shredded corriander, the green leaves from tender spring onions and occasionally very small amounts of finely grated cheese. Add a few ml of water to the sides of the pan then immediately cover for a few minutes. The steam in the pan will distribute the heat evenly and also make the omelette rise. Don't overcook it, and you will love the final product.
I always thought an omelette has to have cheese inside? Interesting. Thanks for the video
I have easy access to farm eggs! Thank you so much for teaching me a new technique!
Interesting method to be sure. I’d incorporate fresh herbs, salt and pepper into the eggs just before pouring it into the pan so the salt brings out the flavour of the eggs and the herbs eliminate the obvious blandness you mention.
Next try Jacques Pepin’s omelet. It was great watching Alex the French Guy attempting it.
Thank you our dearest Chef for the amazing ancient Omelette recipe 👌❤️bravo bravo bravo 👏👏👏👏👏👏👏👏💖👌 I love the “Cream of Tartar” part 👍😂😂😂 have a great day Sir🙋🏻♀️🙏💕🌿🌷
I feel something like this is where you really need high quality eggs.
as cheap as eggs are I think anytime you're eating straight eggs (as opposed to a stir fry or baking where eggs are a secondary ingredient) you should spring for medium or high quality eggs. Where I live good quality eggs are only a few dollars more a dozen then the cheap walmart eggs.
Have you done another video with you experimenting with different additions to the omlette? That'd be cool.
I used to do one like this some years ago, however, I added some onion powder (onion bits would interrupt the texture) and chervil, or a bit of hot sauce. Without something, it would be like hanging a blank canvas on your wall.
Chives, Gruyere, Herbs de Provence.. Yeah, I would add a few things.
I made an omelette from an old old cooking school cookbook and they did that to the eggs too. I ended up with the lightest omelette I had ever made. I only did it the once but it was very good but took forever to make and had to be cooked in the oven at the end. I've been wanting a copper beating bowl forever. $30-$200 is a bit out of my range, darnit.
While you did it in the most obvious way, a kitchenaid mixer will whip whole eggs. Give it a try !
As a Texan I would add pico de gallo and a melting cheese
This is another one I cook for my kids - except different - We get the same results cracking whites and yolks together and whisking until foamy. Skip the separation step, I think you'll find it to be the same like we do. It's like 2 to 3 times the size of normal scrambled eggs and goes by the name "fluffy eggs" to the kids. Also don't have any "non-stick" pans. We cook only on buttered/oiled/tallowed Erie, Griswold, or Wagner cast iron; which for the most part is just as good, just don't try it with modern rough cast iron like Lodge.
Yes - The French way is as you describe, with yolks and whites together, for some reason the Tasty version separates them.
Micro plained nutmeg and comte is what I put on it! Its delish!
That's a pretty simple recipe....or method rather. I'm tempted to try it.
UPDATE 8/1/2021
The temptation bore flavorful fruits. I do things a tad different, but this method has become a staple in my household. We call it the Mile High Omelette. Thanks, Glen! :D
5:55 people are WAY to concerned about under cooked eggs in my opinion. If your using super cheap eggs or you live in an area with poor quality control that could be a concern but I've eaten under cooked eggs several times a week every week of my life and I cant think of a single time i got sick. I have my own chickens and half the time i dont bother washing the eggs, i just scrub any dirt or poop off and i normally eat them as runny scrambled eggs or over easy eggs. I had stage 3 cancer and during the 5 years of off and on chemo and radiation treatments i was told even a minor infection or mild food poisoning could kill me, but i still never got sick off my eggs. The egg shell is permeable but it's mostly one way with gas and moisture escaping, and those microscopic holes do widen over time making them more likely to have germs penetrate the shell, but the shell is designed to prevent that since that would kill the baby chick inside (if it were fertilized) so infections into the egg are rare. From what I've read usually the cause of infection is sick chickens but that's becoming increasingly rare since most developed countries with large scale farms keep their chickens in fairly hygienic environments (even if battery cages are cruel, they are clean) and they either vaccinate their chickens (most common in Europe and parts of Asia) or give them antibiotics (more common in North America), but in small scale farms disease is less common without either treatment since the chickens are free range and in smaller numbers so contagious disease rarely spread to their flocks and even i they often do preventative care with things like garlic supplements that reduce infections by a surprisingly large number nearly comparable to preventative antibiotics.
Nice sponge cake. Thank you for saving me $79 (plus airfare).
that reminds me a bit of that old story of Elvis, where he'd use his private jet to get foods specific to one restaurant or location like the famous "Fool's Gold Loaf" which was a whole loaf of sub style bread or french bread, hollowed out and stuffed with a pound of bacon and with anywhere from 1 cup/250 grams to 1 small jar of peanut butter and an equal amount of jelly. He'd spend the modern equivalent of $200-$250 (just for the sandwhich) and it supposedly had over 8000 calories.
It's probably a good thing I'm not rich and famous because this is exactly the sort of thing I'd do and I'd be dead in a few years (assuming i didnt burn off those calories in lay overs in Vegas or Reno)
Looks great, bit I'm not putting that much effort into fried eggs for breakfast. Besides the family would think they're undercooked.
Oozy is not a word I want associated with my eggs.
Any "foamy" foods are going to lack in flavor unless you pack it spices or other ingredients.
thats why i hate most modern ice cream, it's become so unhealthy because most modern ice creams are around 30% or more air, so to overcome the loss in flavor (cold foods are already more bland then warm ones) they dump ever increasing amounts of sugar into it.
Chorizo, cheese and onions would be tasty
175° Fahrenheit =
80° Celsius
160° Fahrenheit =
71° Celsius
Thank you
This is an old video now, but I cooked one, and as you said it's not as good as it looks. I prefer the normal omelette, it's tastier!
I would expect a gold egg for that price lol.
I actually ate a Mère Poulard omelette at St Malo in France. I didn't appreciate it though for am not that keen on undercooked, in my opinion, eggs, in fact I'm not that keen on eggs!!! My husband loved it though but he then likes his boiled eggs runny so only normal I suppose that he would.
When adding stuff to it wouldn't you put it in the pan before you pour in the egg mixture so you keep the fluffiness on top?
I'm not a fan of omelettes but I do scrambled eggs a certain way that is way better than what you usually get. I crack the eggs in the pan, four eggs and on a medium low heat only scramble the egg whites until they are somewhat set, then I pop the yolks and fold it together. That way you get the taste of the yolks mixed in with the whites and it doesn't become bland like most omelettes are.
As a clumsy-in-the-kitchen bachelor my idea would be to try the same in a waffle iron turned down low.
You know those super fluffy japanese souffle pancakes? alot of people make those in rice cookers.
Think this method would work well for a quiche or fritata? I'm going to try it either way but that's what immediately came to mind rather than a omelet
A lot of work for a very bland egg omelette. They must have a special herb or some top secret ingredient because these are plain!
I even added shredded cheese and sautéed onions. You described the process very well and mine looked just like yours. Oh well.
I’ll try Gordon Ramsay eggs another day. 🤞
Under current conversion that's $53.60 USD! Insane! There's no way I'd pay that much for three effing eggs! Ever!
I'm a capitalist so I usually understand that you can often charge more for a higher quality product and youll pay extra for a popular brand, but if someone told me to pay over $50 for a few eggs I'd tell them to go f*ck themselves. For $53 I can buy the best quality eggs in the state and make it at home. For $53 I can make myself an ostrich egg omelette with smoke salmon and salmon caviar.
What about sprinkle on some parmesan cheese?
Weird. Wild. The foamy egg is amazing. My North American natural tendencies are to run from this thing because it’s undercooked but IT ISN’T. What an incredible texture. It sure puts a neat spin on an ordinary omelette. Sorry...I’m writing this as I’m eating it. Will I make it again? Yes, absolutely. Will I make it for other people? I’ll need to find the right people first. Most people I know take issue with the Gordon Ramsay scrambled eggs and THIS takes eggs to a whole new texture level.
I'm a person that hates liquidy scrambled egg or liquidy egg whites.
Having said that, I've wanted to at least try the Gordon Ramsay method one day just to give it a fair chance. And now that I've seen this, I'd like to try this as well. Especially since Glen pulled out a thermometer and verified the temp of the goo.
Would I like either? Maybe, maybe not. But if I try it and don't like it I at least have come to a conclusion with evidence in taste and mouthfeel instead of looks.
Hard no Glen.
nope - not paying 75 dollars for 3 bland eggs whipped up - lol
That Kyoto omurice omelet seemed impossible to do with all that flipping lol. This ones more doable but I guess the air-like texture is not what we usually have in mind when we think omelets. Either way I failed the Japanese one. Gotta give this technique a try too
i love omurice but honestly I'm way to lazy to attempt it, it's alot easier to just make the rice mixture and plop an egg on top.
IDEA! - Have you done a "perfect" soft boiled egg?!
But what's perfect?
@@GlenAndFriendsCooking - Ah.. there in lies the challenge... thickness of the yoke?, firmness of the white?.. easily cracked and separated?..
@@MaximAvs what your describing is the path to madness. You cant achieve a perfect boiled egg no matter how hard you try, since every egg is slightly different sizes, slightly thicker shells, the water may heat at slightly different temperatures, and the yolk may shift to one side or go slightly up or down and all of those can make the yolk too hard or the whites too soft. You'll keep trying, because why not? Eggs are cheap and boiling them is easy, but they'll never become perfect. Your family will become sick of eggs, everything in your house will start to smell faintly of eggs as the fumes permeate their clothes, the carpet, and the furniture, your garage disposal will clog with the shells and eventually your cans will become stinky with the mountain of shells.
The perfect egg will continue to elude you.
You'll become more and more fanatic since why would it be so hard? _It's just a boiled egg?_ You'll neglected your friends, your family will grow tired of your egg madness, your digestive system will rebel from the constant barrage of eggs, even strangers will start to avoid you due to your constant eggy sweat and sulfurous farts, the employees of the local store will look at you in fear as you return at faster and faster intervals to buy more and more eggs.
They will recognize the madness in your eyes.
They have learned to fear men who walk your path.
They already know how your story ends.
again.... looks awesome.. cept the texture made me gag. Just can't do it.
Yeah - the texture isn't for everyone.
Good video with some great info and details.
I wish you would have provided us an estimate on how long to cook it or indicators that tell us that it's done other than the temperature.
If you read the recipe in the description box, you will find all of the info.
@@GlenAndFriendsCooking Saw it. Thanks!!
Think I'll just make a Denver Omelette, lot less work & a lot tastier...
49 Euros? I would see that put in front of me and send it right back. Sorry Glen, that does not look in the least appealing
The omelette for people with more money than sense
I never got this one lol
What’s with the fear of uncooked or even undercooked eggs? Chicken or pork sure but eggs?
apparently risk of salmonella or other bacteria around the world except nordic countries.
maybe salt it before cooking?
If you put salt in your eggs before you cook them the salt will brake down the eggs and make them runnier.
That Japanese omelette is omurice and it is infamously hard to do. There is a way to do it by boiling the eggs in a bag, but that's cheating.
Runny omelette no way 🤮
Ingredients for the Omelette: €2
Overhead costs of the Restaurant: €15
Knowing how to make the Omelette and the privilege of eating it there: €32
You should of checked temp before you flipped closed
Ehhh that's gonna be a no from me xD don't like the look of that foam
Well of COURSE it's bland. No cheese? Really?
That's the idea - I was testing the Tasty recipe.
@@GlenAndFriendsCooking just seems like an oxymoron for them to call themselves "Tasty" when they make an omelette without cheese, you know? Lol
Why would you ruin the taste of an omelette by putting cheese in it? Heathens!
Sorry no like eggs set
Not at all a fan of the Mere Poullard omelette. Julia Child's shaken omelette is much more flavorful. Mere Poullard is now a tourist trap..worst food I ever ate in France.
49 euros? Yeah, that is a lot of money for 'not an omelette'
I had a strange visceral reaction to this video.
No sir, I don't like it.
I;m sorry but, that is disgusting. I could never eat that and I will eat just about anything. Yeech!