The Secret of the Perfect Folded Omelette Two Michelin Star Method | Easy | Fluffy|
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- Опубликовано: 30 июн 2024
- #fluffy #omelette #omelette #perfect #omelette
The Perfect Fluffy Omelette
Making an Omelette is not easy but I'm going to teach you how to make an omelettes worthy of the most luxury 5* hotels, I was taught this by a 2 Michelin star chef and have shown hundred of chefs and know I will show you how to make an iimpressive omelet!
#DidYouKnow? The its all about the quality of the eggs and the technique
Why not try adding some kimchi to this omelette with cheese?!
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Ingredients
(Serves 1)
3 Eggs
Salt
Pepper
Butter
Extra Virgin Rapeseed Oil
- Instructions, please watch the video. Thank you so much.
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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
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?
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!
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!
I would stuff it with St Nectaire cheese. Chive on top sounds good as well (or even spring onions). 😋
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.
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
Onion, bell peppers, ham or bacon, cheese. Amazing video. Cheers!
Thanks for the ideas, gonna try this!
Great video and I’ll definitely try this. Although this method is much less simple than how most classic French chefs would make an omelette - I’m keen to see if it tastes significantly better.
Just goes to show there is more than one way to crack an egg (-based dish)…
Great Technic.
Thanks for sharing this way. I am definitely going to try your techniques...
My favorite way to eat a French omelette is with salt and pepper on top of a toasted and buttered slice of sour dough.
Lovely. Will give it a go. Thank you
It's all about a glug and a knob...love it!
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?
Beautiful omelette!
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!
Lovely😊
Perfect sir thanks for this tips
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.
Looks delicious 👌👍🙏
That looks wonderful. Gives me a reason to use the hand blender
excellent finish , very nice, thank you
Perfect I must make one and now it’s time for my breakfast to! Thank you Chef!
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.
So interesting as I have never seen that “V” technique to fold the omelet. I’m also going to have to try using some oil with my butter. For my omelets, I use 2 eggs and if I have some good cheese, I will add that plus some chopped tomatoes. Thank you for sharing
No one and I mean No one is using that V thing. That is not how it's done. I have studied omletts and french cooking for a few decades and never seen anyone do that ever.
its because no one does it like that
Well at least one person does it that way😂😂😂
@@davidvasta then would you enlighten us, thy French cooking expert, how do you fold thy omelette so it is as majestic and true to the French fine cooking.
Never mind the omelette, your video technique is perfect.
I've been looking for that colors the best I have watched
Amazing video, more omlette videos for sure, even scrambled eggs
Thank you, I will do another egg video soon for sure!
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
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 .
Favourite filling is Boursin cheese and fresh chives
YUM 😋
It’s soo simple but soo tasty!
Thank you! 😍
Swiss, sautéed peppers and onions… thanks for the class!
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
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!
Those eggs are amazing, my go to.
excellent!
A job really well done. Thank you chef.
Thank you too
Well Explained !!!
Thanks I love omlets
Thanks for this video. My favourite filling would be pico de gallo
Mushrooms, cheese abd spinach are my most fav filling for omlette
Thank you 👍.
Nicely done.
My father made his signature omelet with cream cheese and apples.
Nice, would he cook the apples? Dice them, slice them? What type of apples? -Signed, someone interested in the apples
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 🧐🧐🧐
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!
Looks tasty. Will send the video to my husband 😉
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!
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!
Very Nice😍
as always, perfect clear instructions. preferred filling : mushroom. will definitely make this
I love mushroom too!
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.
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!
Scrapple and Brie, best filling hands down
Love a good omelette, I will try this in the morning! Chorizo and cheese for me!
Nice
My usual filling is: grated mature cheddar (or Parmiggiano Reggiano) + a little finely chopped rocket salad . Sometimes I also put slices of cooked beetroot
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
good job mate.
Love the recipe and video and I’m definitely going to try this in the next day or so (after of picked up some fresh free range eggs. My question is though. In the video, when you are pouring the three egg mix into the pan, it appears that you don’t use the whole amount mixed? So, does this make two omelettes or just one? Thanks. Cheers!
One omelette. Personally, I only use two eggs for a single omelette but base it on the size of your pan rather than a fixed quantity of eggs. I'm also more inclined to take the pan off the heat and put on a lid to finish off for a minute rather than use the oven - but whatever works for you.
Thanks👌🇨🇱
I normally finish mine under the grill!? But I'll take on the tip of frothing em up more! 👍🏼
Swiss cheese, mushrooms, chives and ham is my favourite omelette
Nice stand
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...
Ham, Cheese (possibly Cheddar) & Tomato all together, the best 3 fillings for me
I always find that the best omelette is made by someone else
Thank you.. now i know how to fold it easily
Most welcome 😊
Been doing it generally this way for some time and good to here I'm on the right track. Except I've been flipping them and that's the riskiest bit for me as I don't do omelettes often. I love the starting folds and will be trying that tomorrow instead of flipping. Also, I bought free range organic eggs and butter this time to take it up another notch. I'm a bit eclectic with fillings, try this if you dare... diced jalapenos and peanut butter (yes indeed!) Great channel and thanks for sharing!
I browned my more like a French omelette because this way looks like Japanese tomago
Good attempt 👍
damn that looks great !
I happen to have a few of those very same eggs. Dinner is sorted !
Got to master that folding😂
looks great. How and when do you add the fillings ? eg tomato or onion? coriander?
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.
I’m a omelette lover. Malaysia
thank you
You're welcome
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
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.
A nice mild cheddar cheese filling is all I would need.
Great recipe! Thank you very much for sharing! 👍👍👍
Great technique. A ittle more moist would be preferred. Good video.
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
Great technique tips taking the stress out of the last "shaping" part
Glad it was helpful!
What stress?
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.
@@user-nb6mv3ny8i Then I misunderstood. My apologies.
My fillings: Cracked pepper on a course grind, mozzarella, shredded parmesan. Every morning.
Tomato and Basil... you don't need anything else in life 😂 beautiful omlette.
If that is a 2 star michelin omelette, then I am Auguste Escoffier. XD
Two great tips: how to crack the eggs on flat surface & how to get frothy interior. Thank you.
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.😊
Wow
That looks absolutely delicious!
Thank you for sharing
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 👌
Being an expert entertainment consumer, I am reluctant to accept anything less than a 3 michelin star recipe
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
that is nice, mushroom, spam, and cheese.
I think it was Jacques Pepin who said the first thing he would do to see how good a chef is, is to ask him or her to make an omelette.
All these professionals are giving amateurs like me instructions on making the perfect omelette... yet they all contradict each other on several points! It makes me think I might as well create my own method.
Happy to clear any contradictions with my reasons for doing it my way!
@@londonchef -- I've just come to this after watching a couple of others. Two differences that jump out immediately are: salt -- when and why do we salt it? Some insist the salt helps the proteins coagulate and cook better. Others just seem to see it as a seasoning. Secondly, whisking: how frothy do you need your eggs to be? Some say too much aeration is bad. You seem to go all out for a fluffy, highly aerated mix.
@@twatmunro I agree on the point of too much aerating - the more you aerate, the less flufiness. I would whisk slowly until consistent liquid.