London chef, what can I say, their farming methods mean all eggs have to be fully cooked due to salmonella where as in other countries you can have them less done, more creamy 😉
The technique isn't for everyone, but I use chopsticks from beginning to end. Whisk, cook and fold. The foam didn't achieve anything. Wrinkles on the outside instead of a smooth outer. He likes it that way so, no qualms here.
Oh my lord... the difference between this and every other omelette I have ever eaten is utterly startling. Turns it from something utilitarian into a delicacy to be savoured!
I have been cooking for people for 50 years. And there is still so much to learn from other brilliant Chefs. Great video Sir! Kind regards, and greetings from Africa.
Jacques Pepin, the undisputed master of the French omelet, recommends using a fork to beat the eggs, and also says to use a back and forth or side to side motion to minimize the development of air bubbles. Totally the opposite shown here. But hey, different strokes for different folks. It's all good. 😁
I've mastered this for my breakfast. I add a small amount of shredded mix of provolone, cheddar and jack as my cheeses for the filling just before I begin to fold my gooey goodness. I top it with white pepper and dry parsley. I take pics of my perfect creation and it is a thing of a beauty. I did learn a new fold from your video here so I will definitely try that next time.
You guys have an advantage by birth…. Had your cuisine been as exciting as far Easter with so much variations and options you wouldn’t be raving about a single half cooked yellow omelette so much
Thank you for this. I'll definitely be making this this weekend. As for filling, definitely mushrooms. And I'm a fan of fancy cheeses, but with an omelet, I don't think you can go wrong with a good quality cheddar, grated very finely. Cheers!
Egg-straordinary! From beginning to end. What a great show. Could have fooled me. If I hadn't seen you make an omelette, I could have sworn it was a banana. Just kidding. Must try your recipe. Thanks for sharing.
New channel dear chef, I love new channels. My favourite filling is gouda cheese with a mexican delicacy known as huitlacoche, and just now I was thinking of new options to fry it. Thank you so much for your video, and all the luck and wish you a xponential growth for your channel.
Filling: Wild Oyster mushrooms, Fresh Chives, and Cheddar Cheese is the way to go for me. 20 years since I made my first omelette, and I still try to get better every time.
There are good and bad omelette never truly tasted a sublime one until I went to a French restaurant and it was just memorable, perfectly cooked but still light and fluffy so good I had to go back 3 weekends running.
By the way, i think high heat and do it really quick better ,when need low heat just life pan out off fire, if do it correctly, outside can set, inside more creamy.😊
I put organic provolone cheese in the eggs while it's cooking melting it you never had it better. It will make you make a nother one yourself unsalted butter milk in your omelet you will bring out the European style of cooking and the egg twisted sourdough bread and you will be in heaven. Have fun In the kitchen chow baby and that's awesome you have a great day sir.
One of my fave filling is diced ham , red & green peppers in worstershire sauce, red onions mushrooms and grated cheese 😋 I will take a look through comments for others 👌
Bless your heart! Waffle House has been using their milk shake mixer to "aerate" their eggs to get the "frothy" mix for omelettes for over 50 years and I don't think they have any Stars. But they have a heck of a floor show some late nights...
Looks great. Others would say overcooked but the form is beautiful. I would do a little more runny in the center. I have also never blended my eggs. Ill give it a try. Thank you!
this definitely feels like something for a professional kitchen since its designed to be easier to scale and replicate instead of relying on pure technique
Respectfully, no. This is like making pasta or bread from scratch. It appears daunting, but once you give it a try you realize, geez. This is so insanely simple. I should’ve tried doing this a long time ago. You don’t need to use chopsticks. Use something else if you want, but definitely try to make this. It’s much easier than you think.
@@davidgray2845 uhhh that was kinda my point... usually making french omelette is done by practicing the technique. The video looks like it uses other things to minimize variation for a more consistent output. Which is more desirable in a restaurant setting.
i just dice some onions, and put them on the pan salt them a tiny bit until they are golden brown, maybe add some curry, then i make the omelette and put in the previously made onions, some diced miniy tomatoes and a little bit of diced feta cheese. And because feta is quite salty i do not add salt to the omelette mixture
My usual filling is: grated mature cheddar (or Parmiggiano Reggiano) + a little finely chopped rocket salad . Sometimes I also put slices of cooked beetroot
I like filling my omelets with mesquite- smoked turkey and pepper jack cheese. I'll top it with red pepper flakes, paprika, course ground black pepper and occasionally add red hatch chile sauce.
I really like mushrooms and almond Duex with spinach and caramel onions. I use a food processor to mix the mushrooms and nuts, low roast it in a pan like any Duxe. Ass spinach and set a side. I'll make caramel onions or sweated depending on mood. When I fill the omelette I do 2 Tbs of Duxe, 1Tbs onion, 1Tbs grain mustard and a few diced cherry peppers. Sometimes I just skip the mustard and S&P to taste on top. It's like Wellington and Florantine .
I would love a sprinkle of fresh chives on my omelette. You could fill it with a savoury Creme pat. For me I am happy with fresh garden herbs, tomatoes and some Comte.
I always have the same problem: Ommellete sticks to the pan and rips up when i try to fold. I am legit without clue how to fix it. I am doing low-medium heat so i have enough time to stirr them up. I use three eggs and froth them up. But every time i just sticks to my pan and its a cleaning nightmare.
Thank you SO MUCH for upping my omelette game! your techniques shown and described help me cook some light and fluffy omelettes for my family. i also plan to aquire a hand blender, i can see how cooking many omelettes at once it would be needed. For others reading my comment, please pay attention to 2 things in the video.. just how much oil and butter is in the pan, very important not to drown your eggs, and also the pan size to egg ratio. if your pan is too big the egg is too thin, if its too small, use one less egg or you will have undercooked egg or browned egg trying to cook the middle or you will get carple tunnel stirring your egg mixture. Thanks again The London Chef, you gave me confidence to fold my omelette with all that frothy goodness ( i always was afraid it was undercooked) Edit: we love chorizo, cilantro, and onion -both green onion and white onion, veggies: mushroom, spinach wife loves tomato
This method looks interesting. I don’t use a mixer or an oven to finish them. But I’m always willing to experiment. As for fillings, our favs are fire roasted jalapeños, peeled and cut into slivers. Add whatever cheese or cheeses available and add a pinch of Parmesan to sharpen the flavors. Lastly, slivers of ham (doesn’t take much) and sear the ham and jalapeño slivers a bit before adding them (cook this ahead). These are outstanding. I generally use two eggs and NEVER allow the eggs to brown!
@@londonchef thank you. 😊 I attempted on the weekend but my pan wasn't non stick enough and it turned out, not so good. Tasted fantastic. Spinach and cheese filling. New pan ordered
I do it similar, but before folding, I like to put it under a salamander or broiler (toaster oven works great). This is especially good for melting cheese fillings. It only takes 30 seconds and then pull it out and fold onto a plate. This will make a very fluffy omelette!
Hello, I appreciate your demonstration, but do have a question... You mention using "Sea Salt" as all chefs seem to do, but is not ALL salt, in fact, Sea Salt? We know, that people have used the seas as sewers for millennia, so would not mined salt, deposited from before we populated the Earth, promise to be far cleaner? Sincere thanks for your thoughts on this, Lothar
Him: half moon
Me: *Banana*
well you're more correct. It's not even a half moon, it's a crescent moon lol
Mr.Beans teacher would be asking for detail if it were a banana
"Yellow shit"
Look at Jacques Pepin’s omelette. That’s the way I’ve made it for years, don’t need to put it in the oven.
Who's going to turn a whole oven on for 30 seconds use?
Might work in a Restaurant, but it's a useless tip for a home cook...
Exactly, no need for the oven, nor handblender.
London chef, what can I say, their farming methods mean all eggs have to be fully cooked due to salmonella where as in other countries you can have them less done, more creamy 😉
The technique isn't for everyone, but I use chopsticks from beginning to end. Whisk, cook and fold. The foam didn't achieve anything. Wrinkles on the outside instead of a smooth outer. He likes it that way so, no qualms here.
Extra virgin rapeseed oil, is that a thing?
Never mind the omelette, your video technique is perfect.
Oh my lord... the difference between this and every other omelette I have ever eaten is utterly startling. Turns it from something utilitarian into a delicacy to be savoured!
Personally i feel like its eggs.. thats just me tho
If I'm honest i hadn't watched the video prior to commenting but now I know this comment was bare fuckery
@@benjaminwelkens8118 have you tried making it?
It’s similar to a Mère Pouliard recipe.
Great Technic.
I have been cooking for people for 50 years. And there is still so much to learn from other brilliant Chefs. Great video Sir! Kind regards, and greetings from Africa.
Jacques Pepin, the undisputed master of the French omelet, recommends using a fork to beat the eggs, and also says to use a back and forth or side to side motion to minimize the development of air bubbles. Totally the opposite shown here. But hey, different strokes for different folks. It's all good. 😁
Is that the guy he was talking about? Jacques Pepin?
I think all french recipes avoid bubbles
If you served an omelette that dry inside to Jacques Pepin he wouldn't be impressed..
@@Zamo_71 Exactly, and nor would I
He says it with a french accent that's what makes the whole difference!
Lovely. Will give it a go. Thank you
1st time see 2 time michelin omelette like this .. pretty nice and delicious looking ..
Trust me, that was NOT a 'michelin star' omelette!
Scrapple and Brie, best filling hands down
That's a new way from all the other tuts... gonna give it a try.
For me this is so far the best omelette technic. Thank you for sharing!
Just made this, didn't look as pretty as yours! Added a little Red Leicester for filling and, oh boy, was it yummy! Huge thanks!
I've mastered this for my breakfast. I add a small amount of shredded mix of provolone, cheddar and jack as my cheeses for the filling just before I begin to fold my gooey goodness. I top it with white pepper and dry parsley. I take pics of my perfect creation and it is a thing of a beauty. I did learn a new fold from your video here so I will definitely try that next time.
You guys have an advantage by birth….
Had your cuisine been as exciting as far Easter with so much variations and options you wouldn’t be raving about a single half cooked yellow omelette so much
geez...use some higher quality cheese than this typical US selection :D
@@danielcapek5782 I'm completely open to different cheeses from outside the U.S.. What would you suggest for this omelet?
A job really well done. Thank you chef.
Thank you too
Thank you for this. I'll definitely be making this this weekend. As for filling, definitely mushrooms. And I'm a fan of fancy cheeses, but with an omelet, I don't think you can go wrong with a good quality cheddar, grated very finely. Cheers!
Egg-straordinary! From beginning to end. What a great show. Could have fooled me. If I hadn't seen you make an omelette, I could have sworn it was a banana. Just kidding. Must try your recipe. Thanks for sharing.
One of the worst omeletts i;ve seen. All cracked and dry as a bone inside. Watch jaques peppin !
New channel dear chef, I love new channels. My favourite filling is gouda cheese with a mexican delicacy known as huitlacoche, and just now I was thinking of new options to fry it.
Thank you so much for your video, and all the luck and wish you a xponential growth for your channel.
Filling: Wild Oyster mushrooms, Fresh Chives, and Cheddar Cheese is the way to go for me. 20 years since I made my first omelette, and I still try to get better every time.
Wow thanks for this man
It's all about a glug and a knob...love it!
Those eggs are amazing, my go to.
I’m a omelette lover. Malaysia
I've been looking for that colors the best I have watched
Got to master that folding😂
There are good and bad omelette never truly tasted a sublime one until I went to a French restaurant and it was just memorable, perfectly cooked but still light and fluffy so good I had to go back 3 weekends running.
Amazing best recipe yet and believe me I’ve had a go at everyone
Had a go at everyone? Or had a go at every one?
@@whynot217 may have got my subjects mixed up there 🧐🧐🧐
Great technique. A ittle more moist would be preferred. Good video.
I made this with the same type of eggs but added some chanterelle mushrooms sautéed in butter plus a drip of truffle oil. Recommended 👍
excellent finish , very nice, thank you
Thank you.. now i know how to fold it easily
Most welcome 😊
THANKS A LOT, CHEF..!!
By the way, i think high heat and do it really quick better ,when need low heat just life pan out off fire, if do it correctly, outside can set, inside more creamy.😊
I put organic provolone cheese in the eggs while it's cooking melting it you never had it better. It will make you make a nother one yourself unsalted butter milk in your omelet you will bring out the European style of cooking and the egg twisted sourdough bread and you will be in heaven. Have fun In the kitchen chow baby and that's awesome you have a great day sir.
One of my fave filling is diced ham , red & green peppers in worstershire sauce, red onions mushrooms and grated cheese 😋
I will take a look through comments for others 👌
My favorite filling is mushroom, cheese and spinach. I also top avocado slices on it.
That sounds yum right now. Also one of my favs
Bless your heart! Waffle House has been using their milk shake mixer to "aerate" their eggs to get the "frothy" mix for omelettes for over 50 years and I don't think they have any Stars. But they have a heck of a floor show some late nights...
Every Waffle House seems to have the same big Black waitress calling me "baby." Always tables with dirty dishes, always the same good food.
That looks wonderful. Gives me a reason to use the hand blender
Thanks for this video. My favourite filling would be pico de gallo
Looks great. Others would say overcooked but the form is beautiful. I would do a little more runny in the center. I have also never blended my eggs. Ill give it a try. Thank you!
I agree a little overcooked for me
Lovely😊
Good attempt 👍
Tomato and Basil... you don't need anything else in life 😂 beautiful omlette.
Could you make a video and use a Carbon steel pan please?🙏🏼🙏🏼
Two great tips: how to crack the eggs on flat surface & how to get frothy interior. Thank you.
looks great. How and when do you add the fillings ? eg tomato or onion? coriander?
Thank you 👍.
this definitely feels like something for a professional kitchen since its designed to be easier to scale and replicate instead of relying on pure technique
Respectfully, no. This is like making pasta or bread from scratch. It appears daunting, but once you give it a try you realize, geez. This is so insanely simple. I should’ve tried doing this a long time ago.
You don’t need to use chopsticks. Use something else if you want, but definitely try to make this. It’s much easier than you think.
@@davidgray2845 uhhh that was kinda my point... usually making french omelette is done by practicing the technique. The video looks like it uses other things to minimize variation for a more consistent output. Which is more desirable in a restaurant setting.
@@Richmond-j9b Then I misunderstood. My apologies.
Well Explained !!!
I use shaved Parmesan cheese as my filling with 3-4 tbsp of Cholula hot sauce
.
Perfect every time
3-4 tablespoons of hot sauce? Jfc
Perfect!😊
Ham, Cheese (possibly Cheddar) & Tomato all together, the best 3 fillings for me
i just dice some onions, and put them on the pan salt them a tiny bit until they are golden brown, maybe add some curry, then i make the omelette and put in the previously made onions, some diced miniy tomatoes and a little bit of diced feta cheese. And because feta is quite salty i do not add salt to the omelette mixture
Amazing video, more omlette videos for sure, even scrambled eggs
Thank you, I will do another egg video soon for sure!
Very Nice😍
What make of omelette pan is that? Tx
Very good C- Seriously you should watch Jaques Pepin
I normally finish mine under the grill!? But I'll take on the tip of frothing em up more! 👍🏼
My usual filling is: grated mature cheddar (or Parmiggiano Reggiano) + a little finely chopped rocket salad . Sometimes I also put slices of cooked beetroot
as always, perfect clear instructions. preferred filling : mushroom. will definitely make this
I love mushroom too!
Nice video. I'll be trying this, thanks! Friendly suggestion, get a pop filter for audio. :-)
Thanks for the ideas, gonna try this!
what's the induction plate's brand / type?
I always find that the best omelette is made by someone else
I hope that it tastes better than it looks, if it was brown then I would not even entertain eating it.
What temperature for the oven?
What temperature was the oven set at?
Looks tasty. Will send the video to my husband 😉
I like filling my omelets with mesquite- smoked turkey and pepper jack cheese. I'll top it with red pepper flakes, paprika, course ground black pepper and occasionally add red hatch chile sauce.
that is nice, mushroom, spam, and cheese.
Beautiful omelette!
I really like mushrooms and almond Duex with spinach and caramel onions. I use a food processor to mix the mushrooms and nuts, low roast it in a pan like any Duxe. Ass spinach and set a side. I'll make caramel onions or sweated depending on mood. When I fill the omelette I do 2 Tbs of Duxe, 1Tbs onion, 1Tbs grain mustard and a few diced cherry peppers. Sometimes I just skip the mustard and S&P to taste on top. It's like Wellington and Florantine .
Please tell me where to find ass spinach
I would love a sprinkle of fresh chives on my omelette. You could fill it with a savoury Creme pat. For me I am happy with fresh garden herbs, tomatoes and some Comte.
Sounds great!
Onion, bell peppers, ham or bacon, cheese. Amazing video. Cheers!
I like to fill my omelettes with egg salad
I garnish mine with bits of the eggshells!
Favourite filling is Boursin cheese and fresh chives
Try crumbled Ruffles Sour Cream and Onion chips. If you watch The Bear, you know.
Chef How big is the pan?
Yoke looks great, even farm eggs in the US don't look like that, let alone 99c eggs Krogers.
Smoked Gouda, sauteed Mushrooms and a pinch of marjoram will do me nicely thanks:)
I always have the same problem:
Ommellete sticks to the pan and rips up when i try to fold.
I am legit without clue how to fix it.
I am doing low-medium heat so i have enough time to stirr them up. I use three eggs and froth them up.
But every time i just sticks to my pan and its a cleaning nightmare.
If you can't even figure that out, please stay OUT of the kitchen, genius!
Cold oven?
thank you
You're welcome
Thank you SO MUCH for upping my omelette game! your techniques shown and described help me cook some light and fluffy omelettes for my family. i also plan to aquire a hand blender, i can see how cooking many omelettes at once it would be needed. For others reading my comment, please pay attention to 2 things in the video.. just how much oil and butter is in the pan, very important not to drown your eggs, and also the pan size to egg ratio. if your pan is too big the egg is too thin, if its too small, use one less egg or you will have undercooked egg or browned egg trying to cook the middle or you will get carple tunnel stirring your egg mixture. Thanks again The London Chef, you gave me confidence to fold my omelette with all that frothy goodness ( i always was afraid it was undercooked)
Edit: we love chorizo, cilantro, and onion -both green onion and white onion, veggies: mushroom, spinach wife loves tomato
damn that looks great !
I happen to have a few of those very same eggs. Dinner is sorted !
My favorite filling is extra sharp white cheddar and a garnish of hot salsa
This method looks interesting. I don’t use a mixer or an oven to finish them. But I’m always willing to experiment. As for fillings, our favs are fire roasted jalapeños, peeled and cut into slivers. Add whatever cheese or cheeses available and add a pinch of Parmesan to sharpen the flavors. Lastly, slivers of ham (doesn’t take much) and sear the ham and jalapeño slivers a bit before adding them (cook this ahead). These are outstanding. I generally use two eggs and NEVER allow the eggs to brown!
Nice
Perfect sir thanks for this tips
The thing I've learnt is to ensure that I speak to chefs before they prep my food as I have to know not to use butter ever when cooking for me
I was always taught to salt toward the end due the effect on the protein in the egg.
The salt will break brown the protein true but that takes at least 30 minutes, salt has no adverse affect to the eggs!
@@londonchef thank you. 😊
I attempted on the weekend but my pan wasn't non stick enough and it turned out, not so good. Tasted fantastic.
Spinach and cheese filling. New pan ordered
The chopsticks are absolutely genius.
Wow, I tried it and was skeptical if I was going to make it in the first try but it was quite simple and it tasted amazing. Thx
your fold technique is nice, cool ideas here
My fillings: Cracked pepper on a course grind, mozzarella, shredded parmesan. Every morning.
I do it similar, but before folding, I like to put it under a salamander or broiler (toaster oven works great). This is especially good for melting cheese fillings. It only takes 30 seconds and then pull it out and fold onto a plate. This will make a very fluffy omelette!
Hello,
I appreciate your demonstration, but do have a question...
You mention using "Sea Salt" as all chefs seem to do, but is not ALL salt, in fact, Sea Salt? We know, that people have used the seas as sewers for millennia, so would not mined salt, deposited from before we populated the Earth, promise to be far cleaner? Sincere thanks for your thoughts on this, Lothar
Cook on high, medium or low heat?
Good recepie. Isn't that amount of pepper a bit small tho
Thanks I love omlets
My favorite is with Spanish white asparagus mmmmmmm