FLASH NEWS !!! Thank you all so much for your help ! Because of all the messages we sent, Claudine, Jacques Pépin's daughter tweeted back and she got Jacques himself to watch the video and rate my omelet... I'll post his reaction on the channel tomorrow.... Stay tuned !
The most important thing is to make sure that you're whisking really fast with a metal fork. The pan coating is the secret incredient that gives the omelett the special taste and texture.
@@MormonPJesus its pepin you donkey you really think he would sabotage his food like that in a youtube video, also the term non-stick isnt exclusive to teflon, you can have high quality anodized aluminium etc
Imagine Alex making cereal in the morning...”The cereal to milk ratio has to be PERFECT” *builds milk shooting robot that can be controlled with your mind*
How much milk is kinda an art and science, you have to know the cereal, how much it floats, its affects on the milk, and the strength of its tastes, and how the milk compliments the cereal, and how tasty the left over milk is. Every milk and cereal combo is different.
hm9831, it is not that simple the ratio depends on if it is a flake cereal, rice cereal or some custom shape, Strength of flavor, flavor disolvablility, time to undesirable sogginess and many more that my brain cannot forsee, thats why we all put less milk and then add some more later EDIT: just noticed seancoyote's comment but i feel mine is more scientific but i did missed out on the float aspect
I swear to the lords of youtube. This channel is by far exceeding every other channel on youtube. Quality over quantity. If I weren't a poor student I would have donated some money to him by now. Every other channel is no where near this kind of quality
The cut to you twirling with joy was as delightful as the omelette you appeared to achieve! This experience is near to my heart because this omelette was the first thing I learned to cook when I eleven or twelve. Though I never reached the pinnacle of omelette triumph as you have I got better every weekend; I literally made omelets every weekend. It is my greatest regret that I stopped learning to cook, and never fulfilled my culinary curiosity that Pepin and others inspired in me. I am thankful I found this channel as it is reawakening that curiosity.
I actually got chills as you folded up that final omelette in the lip of the pan. Damn. We’ve all been there and we’ve watched his video over and over. Bravo!!
Eggscellent !!! This is why I love Alex :D!! Never giving up, always tackling the problem step by step and bringing his audience into the journey. Thank you Alex for yet again an awesome video. Much love all the way from Amsterdam.
As an amature chef I appreciate that you did this video. The omelet is used as a test because as you pointed out, it takes 12 steps to be executed perfectly and achieve perfection.
I had tried to make the same omelette watching the same video... and had the same exact initial result! So glad to see you taking it to (near) perfection. I’m inspired... time to go buy some eggs!!
I tell my students that everything they learn can be useful, even if all it does is give you a perspective on the world. Math, especially things like calculating area or length is incredibly practical-- how else are you going to know how much lumber, carpeting, or paint to buy? Even in my art classes we use math every day!
alazrabed I'm American (U.S.) and French does not sound bad. Your opinion seems to be rather limited, perhaps you should educate yourself or get a better self esteem before attempting to insult a whole nation's language.
I can see where he's coming from. To me Norwegian sounds awful on the internet. I just watch English-speaking RUclipsrs, and any time I hear a Norwegian it makes me cringe. He's not saying French sounds bad, it just sounds bad on the internet (to him).
I really don't know where to start,but let me begin with saying THANK YOU. I've been on youtube since the beginning back in '06-'07 and till this day i haven't found any channel which comes close to you. No nonsense,real video's of a passionate guy,doing what he loves. I envy you. Keep up the great work! Greetings !!
Great editing on this video. The scientific approach is something even Alton Brown would be proud of. I'm sure Monsieur Pepin would approve - even if you don't hear from him. I really enjoyed watching this.
Monsieur Pepin could have made a perfect omelette with the original pan, and without all this "science". You're watching someone throwing everything at something until it looks like something else. It's interesting but it isn't science.
congrats on the omelette + validation from the man himself!! as someone who recently started their journey to re-creating pépin's omelette, i really appreciated this video. it gave some much needed hope, ty
What am i doing here?....A blacksmith watching a french man cooking eggs???.....well i dont care....Wow..just wow!!..i enjoyed that very much. Well done and merci Alex and thank you Alec Steel.........well i never.
You need to eat well to be a good blacksmith, that's why! It's the Google mastermind pointing you to learn to cook better :D A computer science student here, who will probably have to finally leave the parents' nest, and doesn't know a thing about cooking. And should learn what he can to not starve to death...
Don't be like that dude, food is very big part of our life and learn how to cook is important and it is still better to learn it and use it because eating fast food and shit is not very healthy :)
I have watched that exact Jacques Pepin video many times and yet whenever I make an omelette it comes out like your first attempt: Too rough, not light and fluffy and creamy. It's good to know that having the right kind of pan makes a difference.
Joonas Puuppo it is obligatory to use a non stick pan. I'm making hella lots of omelettes in a hotel and when tried it back home in a steel pan i noticed the huge difference.
My Name Is Andong Yep, but the pan is a problem that I can solve by simply throwing money at it whereas the others require skill and experience which comes with time.
Joonas Puuppo yeah, but with time you'll also make up your own style. There is of course no such thing as the perfect omelette, I mean half of Pepins guests would have sent it back for being to raw, also that pandiametermadness is completely open for preference... It's fun to discuss such a plain subject :)
Congratulations on the video answer from the master himself. I would love to meet him myself. Just to say hello and maybe sail with him on his yacht would be a highlight of my life. I’m 74 years old and have been using his recipes and sharing his food with my friends for many years. I consider him my guru when it comes to the kitchen!
I show that Jacques Pepin video to my students here in Minsk, Belarus. They are in IT, but some are quite interested in cooking. One went home and he tried hard to make the country omelette, but said it was hard and unlike you, he didn`t want to keep trying and doing what with the failures? So he acknowledged it is a legitimate test of one`s skills in the kitchen! Bravo on your final successful classic omelette!
CMDR Sweeper lol, that’s super nice to say about Alex, but if you know anything about cooking you know two people that deserve respect. Julia Child and Mr. Jacque Pepin
There is a little lady at the Perdido Beach Resort, in the Florida panhandle that could teach omelet making. They have a breakfast buffet and I've seen her with as many as six omelets cooking at one time, all of them perfect. That buffet runs for about four hours, and she has a line from the moment the door opens. Great video Alex.
BRILLIANT!! I’ve been struggling with the JP “perfect omelette” under quarantine for the past week now. You have given me new hope amidst this sea of darkness!
@Nick S Thanks for the advice! I’ll give it another try. By default, I think I’ve mastered the soft scrambled egg. I detour into that as I see the omelette failing 🤦🏻♂️😳😆
Alex you have inspired me and my 7 year old son... we bought a new pan and 28 eggs.. we are 2 tries in but your video has definitely helped.. I’ll send you the link for my 7th try ... we will see how it goes
I'm curious about it too.... I wish you could do that but it's easy enough to link to it on Facebook or something so, that's not too far from posting a pic on RUclips.
I don't know the race for what's whiter is pretty close though I have to think peak white is wearing Uggs and drinking a PSL in October while you debate if you're going to be a slutty nurse or a slutty cop for Halloween.
Thank you for the inspiration! I too started with Jacques video for the most part with some tips from others. I modified for an electric stove and using coconut oil instead of butter. I sorted out the variables after the fourth trial and to my surprise it worked. Your video was everything that Jacques complemented you on!
A part of me dies whenever I see ANYONE USING A TEFLON PAN. I did use them in my youth and, at first, they seemed a wonderful step up. Soon enough, non-stick became 'less stick.' I went back to being more careful about heating pans and (re)seasoning pans and gently cleaning pans (without using detergent soaps.)
It is a joy to watch someone with passion and determination succeed and fascinating that he has such ‘stick-to it-tuivesness’ about his project no matter which obstacles fly in his path. Wonderful job ! Inspiring! Stay positive!
This video resonated with me to the pit of my soul. I've been trying for a week and a half and still haven't quite mastered it, but I'm close. I found it hilarious that you didn't explain the wrist bump. The wrist bump at the end is crucial, but it only makes sense when you're in the thick of it. I WILL conquer this damn omlette, and I'm for sure going to take a few pointers from this video. Great effort!
Random cook that bothered to learn how to properly poach an egg and prepare an omelette checking in here. Its absolutely wonderful to see such respect and reference given to the masters here
That looks fantastic. For anyone without a nonstick pan, try this: barely cover the bottom of the pan with neutral oil (e.g. safflower). Once it is hot enough to sizzle a droplet of water, add 2-3 teaspoons of butter, and once that is foaming, add the eggs.
I hope it works for you as well as it does for me. Actually, it works too well for me -- I have a silver-plated copper skillet, which conducts beautifully, but normally sticks like velcro, and with this method, I can't get the eggs to stay in place enough to roll the omelet. It will slide right out of the pan.
Buy less, but better quality items in natural fabrics made in proper countries without sweatshops. A 100 usd wool sweater made in Scotland is much nicer and will last longet than a polyester blend for 30usd made in India.
6 лет назад+46
It's also cheaper in France, around 150€ (about $180)
I really enjoy the concept of your channel. Pretty smart to combine the sensitive way you approach food and the analysis of the techniques to conquer the impossible. And boy was I celebrating the last omelette with you!
FWIW after using the ‘dual action’ of scrambling the eggs while shaking the pan, I figured out that sliding the pan on the stove actually serves two purposes- yes it keeps the whole omelet moving while it’s cooking, but (I think) more importantly it gives you a very good read on exactly how much the eggs are setting up, so how close you are to the not where the eggs will be too cooked to easily shape into the bottom of the pan.
Math conquers everything! Einstein would have approved of this approach to the “perfect omelette” and universal harmony that comes with it. I think your egg equations should be printed on every egg carton!
I learned to do omelettes from watching Jacques Pepin and Julia Child videos, too. It took me a few tries, but I think I found I like doing a kind of rustic french style omelette best. I especially love using leftover creamed spinach as the filling. I love your videos... Keep up the awesome work, dude!
I guess everybody has their own tricks and preferences The more butter you can emulsify into your egg, the easier you are going to be able to use this technique. The trick there is that the heat can never be so hot that the egg will turn rubbery if you left it in place for 30 seconds either. I melt the butter at a very slow flame. Have the eggs already cracked, ideally with a couple of extra yolks thrown in (without whites) for more richness and emulsification capacity. Turn the heat up slightly when the butter has melted and eggs go in. Stir them violently to get them just below the desired thickness of the center of your omelet. Then let them form the bottom of pan off the heat with the residual heat. Completely remove the heat by touching bottom of pan to cold water unless you have the confidence to work quickly with the rollup. You can really take your time if you gauge this right and the omelet will finish cooking with the leftover heat still on the outside edge touching the top after rolling. The butter or fat you emulsified earlier is what makes this part simple. It might seem watery sometimes if you added too much salt or spices before cooking but you can rectify this by sufficiently letting it sit and cool down before cutting into it.
I have nearly perfected this over months and months of practice. I have come back to let you know task accomplished and to thank you for the inspiration. It really is the little things in life
Hey! Dude. Loved this episode. The math blew my mind! and I laughed at the Chef's Table reference. I just got hooked on it and it made me laugh. However, I'm an amateur chef, but the one thing I learned from watching Alton Brown is that pans don't like metal. It scratches off the nonstick surface layer called Teflon. Which is why the new pan worked better since it was still on. Using nonmetal utensils will lengthen the life of your pan; wooden or rubber spatulas. Maybe someone already pointed this out. Thought I chimed in. Thanks for all your videos!
When Jacques responded, did he yell at you for cracking your eggs on an edge rather than a flat surface. If you watch any of his videos, he always tells you to crack them on a flat surface so you don't drive shell fragments into the egg (like you did.)
Love it. I also remember well that classic Jacques Pepin episode which really surprised me. Or was it another one? I remember him making an episode showing 5-6 different traditional French techniques to make an omelette which was a real eye opener.
Metsuryu that music is from a show on Netflix or amazon (I don’t remember which) called chef’s table. It’s a great show. Alex did a good job emulating their intro style and def stole the right music. Lol.
👍🤣😂🤣I can relate! I’m laughing so hard because I watched Jacques Pépin’s omelet video a couple of days ago and was on a self induced craze to be his student and try to make the omelet as he did and it was NOT easy to copy what he did at all!! 🤣😂🤣 Thanks for sharing. Lived it. Loved it.💞
Don't wanna brag or anything, just want to say that I got hungry watching this video and tried it as soon as I finished it. I'm proud to say that, thanks to all the precious tips in this video, I managed to nail it first-try! *slow motion shot of me eating my perfect omelette with fire explosion in the background*
Great video. I really like your sense of humor, and it is great to show some failures and not only perfect results. And even more: you put math formulas in your videos! Just perfect.
The channel I love the most. I can learn the exact perfect omlette, meatball, or even find out mayonnaise is a mother sauce. Also have zero clue of how to build a pasta machine from scratch but can see it be done. Best channel ever!
The fun thing I've found about trying to make this omelet is that while it is not easy to make, it _is_ easy to know when you've screwed it up so you can just scramble it out of frustration.
As someone who has used that exact Jacques video for learning how to make an omelette (and the other from the same series, to debone a chicken) you speak truth!! I’ve made more scrambled eggs that started as omelettes than finished omelettes.
the main thing is the heat and controlling it. Get butter sizzling, eggs in and scramble really quick while moving pan - but then at the very moment when you have the small curds and you've reached the point you have run out of liquid egg to fill the gaps, take the whole pan away from the stove and use spatula to smooth the egg into one soft layer. Then flip one edge and roll. Back to the stove for 10-15 seconds to set the egg inside the omelette and flip onto a plate with the crease at the bottom. main point is that taking the pan away from the stove is the way to instantly control the heat, not turning the gas down. Turning the gas down is reserved for when you have time. Dishes like this you don't have time. This is a vital tool for everything that can be seconds away from overcooking. from setting soft egg curds to frying thinly sliced garlic. It helps to think of the heat as a campfire, you put your pan over it to get heat and take it away when you have enough, don't just set it to low and hope for the best.
First, thank you for this and all your videos. But most of all, thank you for your devotion to your craft. My children and I enjoy watching you, in fact my daughter will watch you over her cartoons... thank you sir!
The most important is indeed a good non-stick frying pan.. I have one frying pan I use for this kind of dish that needs the most pristine "non-sticky" surface, and another frying pan I use for hamburgers, steak, or anything else etc..
I love how France does their omelettes super smooth and juicy. In Italy they make somewhat dryer omelettes cooking with higher temperatures to "caramelize" a few spots and give it some texture.
??? , dijordan22......, si, tu lo has dicho, y te la compro si quieres hacer una sopa, pero que si quieres hacer pan ? agararras una bolsa de harina a medio consumir, la pesas y con una regla de 3 simple sacas la cantidad exacta de agua .......sin matematicas cagaste.
Yes, but he is right. For a good omelette you need perfect non-stick, and all non-stick pans lose that property very quickly, two to three years tops. Beyond that they are still okay for a lot of cooking, but certainly not omelettes. Mine is overdue to be replaced too.
I love this guy :) He is funny, friendly, no arrogance, respectful and if you watch enough of Jacques Pepin videos Alex maybe on his way to being the chef that follows in Jacques footsteps !!
Amazing video! Love it. I tried this omelette myself and failed so many times. I failed just 7 minutes ago and then I found this video. I think I will officially give up until I get a proper pan and use your amazing calculation to make the perfect omelette :) You are my hero!
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
FLASH NEWS !!! Thank you all so much for your help ! Because of all the messages we sent, Claudine, Jacques Pépin's daughter tweeted back and she got Jacques himself to watch the video and rate my omelet... I'll post his reaction on the channel tomorrow.... Stay tuned !
Alex French Guy Cooking awesome!
Aww man I tweeted him for nothing! Can't wait!
Awesome man!!
congrats
That's so awesome!
The most important thing is to make sure that you're whisking really fast with a metal fork. The pan coating is the secret incredient that gives the omelett the special taste and texture.
Jacques Pepin used cast iron pan that's why he could use metal fork.
@@RealPigeonz he says it himself in the video that it is a nonstick pan..
Why add chives, when you can have flakes of PTFE?
Pepins pan is of the highest non stick quality, he can rub it with a fork as much as he wants, you can't do that with cheap non stick pans
@@MormonPJesus its pepin you donkey you really think he would sabotage his food like that in a youtube video, also the term non-stick isnt exclusive to teflon, you can have high quality anodized aluminium etc
I like your reactions. “Light, fluffy, not seasoned, I forgot the salt, Aww I forgot the salt!” 😂
I feel a little taste less😂😂😂
majkel acar I loved when he said that because working as a chef I can say Nobody admits when they forget the salt hahaha. I love his honesty 🤣
Still good for people on bland diet!!😁
I heard ,,oh,I fuck up the salt" first
Most french thing I’ve heard all day
I like how the french say “classic omelet”
And americans say “french omelet”
What do they call French fries in France...
@@imwiththeband9282 we call it "Frites" ou " pommes frites"
French in the us is overated as name for food
Yea lol
I’m with the Band 🎶 frites
Imagine Alex making cereal in the morning...”The cereal to milk ratio has to be PERFECT”
*builds milk shooting robot that can be controlled with your mind*
The only rule to cereal is cereal before milk.
How much milk is kinda an art and science, you have to know the cereal, how much it floats, its affects on the milk, and the strength of its tastes, and how the milk compliments the cereal, and how tasty the left over milk is. Every milk and cereal combo is different.
hm9831 of course u knew that 😂
Pablo Panesso and make a fridge that'll keep the milk in perfect temperature that'll not affect the cereal crunch yet not too cold to eat.
hm9831, it is not that simple the ratio depends on if it is a flake cereal, rice cereal or some custom shape, Strength of flavor, flavor disolvablility, time to undesirable sogginess and many more that my brain cannot forsee, thats why we all put less milk and then add some more later
EDIT: just noticed seancoyote's comment but i feel mine is more scientific but i did missed out on the float aspect
2 things.
1- i love the Chefs Table music/videography during the final omelette scene.😃
2- Jacques is much much more active on Facebook than Twitter.
The music was also used on the Netflix series, Chef's Table. If you haven't checked it out yet, it's a must.
Rafael Bittencourt yes!! it's the perfect intense cooking music
I swear to the lords of youtube.
This channel is by far exceeding every other channel on youtube. Quality over quantity. If I weren't a poor student I would have donated some money to him by now.
Every other channel is no where near this kind of quality
Hans peter agreed
+Mechros agreed
You're on the wrong part of yt mate, but yh this channel is great
You mustn't know many other channels then... Kind of a bold statement to say "every other channel" as well.
This guy is pretty rad. But also check out Binging with Babbish.
The cut to you twirling with joy was as delightful as the omelette you appeared to achieve! This experience is near to my heart because this omelette was the first thing I learned to cook when I eleven or twelve. Though I never reached the pinnacle of omelette triumph as you have I got better every weekend; I literally made omelets every weekend. It is my greatest regret that I stopped learning to cook, and never fulfilled my culinary curiosity that Pepin and others inspired in me. I am thankful I found this channel as it is reawakening that curiosity.
It's never too late
@@mindyourownbastardbu too true
Vivaldi's Four Season (Winter) was an excellent choice for the triumphant reveal.
Kenmanhl and the editing was flawless !
Kenmanhl lol, I love the piece but I'm curious to know if it's a required accompaniment to anything in excellence
Specifically Max Richter's recomposition of the Allegro from Winter.
Just about to say the same
Gotta love that Four Season swag. Vivaldis music is just awesome. *starts to headbang*
came for the omelette, stayed for the accent.
Well I'll probably never understand why foreigners love so much the french accent but from a french pov it sounds horrible.
Saitama From a Belgian pov I agree, but I do that on purpose cause it works with girls in the US lol
@@vapecat1982 cuz it's somethin different
@@vapecat1982 its because we always here our bland same accent and this sounds cool and different
Most french accents sound like something is lodged in their throat
When an omlette making video literally follows the heros journey trope...
Its called getting better at something
You win the internet for best comment, Gordon!
“Omeletteseus”
I actually got chills as you folded up that final omelette in the lip of the pan. Damn. We’ve all been there and we’ve watched his video over and over. Bravo!!
Eggscellent !!! This is why I love Alex :D!! Never giving up, always tackling the problem step by step and bringing his audience into the journey. Thank you Alex for yet again an awesome video. Much love all the way from Amsterdam.
As an amature chef I appreciate that you did this video. The omelet is used as a test because as you pointed out, it takes 12 steps to be executed perfectly and achieve perfection.
"WOULD YOU LIKE TO SEE MY BIG OMLETTE?"
Sure mate, he'll respond to that.
a french man speaking english? very suspicious indeed.
it was so funny when he told gordon if he wants to see his meat xddd
Remember when he made big sausages and tweeted at Oscar Meyer?
I had tried to make the same omelette watching the same video... and had the same exact initial result! So glad to see you taking it to (near) perfection. I’m inspired... time to go buy some eggs!!
People are like I never need the math they teach me
Alex: *NOT SO FAST*
Boby Heat me too
I tell my students that everything they learn can be useful, even if all it does is give you a perspective on the world. Math, especially things like calculating area or length is incredibly practical-- how else are you going to know how much lumber, carpeting, or paint to buy? Even in my art classes we use math every day!
Alex: hold my omelette
who would've thought that the best french channel on youtube is in english
French sounds so bad on the internet.
What do you mean by sounds so bad on the internet ?
alazrabed I'm American (U.S.) and French does not sound bad. Your opinion seems to be rather limited, perhaps you should educate yourself or get a better self esteem before attempting to insult a whole nation's language.
I can see where he's coming from. To me Norwegian sounds awful on the internet. I just watch English-speaking RUclipsrs, and any time I hear a Norwegian it makes me cringe. He's not saying French sounds bad, it just sounds bad on the internet (to him).
alazrabed tu dois acheter de meilleurs écouteurs...
The editing on the finale omelette clips are amazing! So much fun to see you improve not only in cooking but also in photography and editing!
Think it was predominantly a jab at Chef's Table. He's got a pretty defined, purposeful style I reckon.
Cette vidéo restera à jamais un grand classique cooking de RUclips. Méthodologie, persévérance et passion sont les mots clés :) Thanks Alex!
I really don't know where to start,but let me begin with saying THANK YOU. I've been on youtube since the beginning back in '06-'07 and till this day i haven't found any channel which comes close to you. No nonsense,real video's of a passionate guy,doing what he loves. I envy you. Keep up the great work! Greetings !!
Trollero pastramio Your channel was created Sept 2016
you do realize there are things called old accounts, emergency accounts, or even browsing youtube without an account.
Great editing on this video. The scientific approach is something even Alton Brown would be proud of. I'm sure Monsieur Pepin would approve - even if you don't hear from him. I really enjoyed watching this.
Monsieur Pepin could have made a perfect omelette with the original pan, and without all this "science".
You're watching someone throwing everything at something until it looks like something else. It's interesting but it isn't science.
Next you should try the Omurice, famously made by chef Motokichi Yukimura. It's a challenge but I think you could do it. Good luck!!!
Alasdair Smith Kichi Kichi number one!
I agree!
ruclips.net/video/CT-40H6SbTw/видео.html
Just wanted to post that :)).....
Do it! Do it! Do it!
But that particular omrice uses a French omlette which is what he made in this video
congrats on the omelette + validation from the man himself!! as someone who recently started their journey to re-creating pépin's omelette, i really appreciated this video. it gave some much needed hope, ty
What am i doing here?....A blacksmith watching a french man cooking eggs???.....well i dont care....Wow..just wow!!..i enjoyed that very much. Well done and merci Alex and thank you Alec Steel.........well i never.
Oh my god same!
Kind of.
I came here from Alec as well
A Machinist, (and hobbyist blacksmith), doing the same! (Alec Steel, and This Old Tony sent me in this direction) :D :D :D
Lol, same. I'm also a blacksmith scratching my head on why I'm watching this but hell, I'ma make some friggin omelet now.
You need to eat well to be a good blacksmith, that's why! It's the Google mastermind pointing you to learn to cook better :D
A computer science student here, who will probably have to finally leave the parents' nest, and doesn't know a thing about cooking. And should learn what he can to not starve to death...
Don't be like that dude, food is very big part of our life and learn how to cook is important and it is still better to learn it and use it because eating fast food and shit is not very healthy :)
I have watched that exact Jacques Pepin video many times and yet whenever I make an omelette it comes out like your first attempt: Too rough, not light and fluffy and creamy. It's good to know that having the right kind of pan makes a difference.
Joonas Puuppo it is obligatory to use a non stick pan.
I'm making hella lots of omelettes in a hotel and when tried it back home in a steel pan i noticed the huge difference.
My Name Is Andong Yep, but the pan is a problem that I can solve by simply throwing money at it whereas the others require skill and experience which comes with time.
Joonas Puuppo yeah, but with time you'll also make up your own style. There is of course no such thing as the perfect omelette, I mean half of Pepins guests would have sent it back for being to raw, also that pandiametermadness is completely open for preference...
It's fun to discuss such a plain subject :)
Good tools make the job go better, there is a reason why mechanics pay the bucks for Snap-on tools. Same with Chefs.
wow chefs use snap-on? Cool, impact driver omelette. Damn, I need to cut this omelette.. Sawzall baby!
Congratulations on the video answer from the master himself. I would love to meet him myself. Just to say hello and maybe sail with him on his yacht would be a highlight of my life. I’m 74 years old and have been using his recipes and sharing his food with my friends for many years. I consider him my guru when it comes to the kitchen!
I show that Jacques Pepin video to my students here in Minsk, Belarus. They are in IT, but some are quite interested in cooking. One went home and he tried hard to make the country omelette, but said it was hard and unlike you, he didn`t want to keep trying and doing what with the failures? So he acknowledged it is a legitimate test of one`s skills in the kitchen! Bravo on your final successful classic omelette!
Paying homage to the master... respect
Nah! That master I bet can't do the proper sillyness and fix up a Chinese pasta machine to mass produce noodles!
That is the true judgement of a chef!
CMDR Sweeper lol, that’s super nice to say about Alex, but if you know anything about cooking you know two people that deserve respect. Julia Child and Mr. Jacque Pepin
CMDR Sweeper have some respect, there is more to the world than likes and RUclips.
Wait did I just see you on Linus tech tips ( ͡° ͜ʖ ͡°) I like your taste
There is a little lady at the Perdido Beach Resort, in the Florida panhandle that could teach omelet making. They have a breakfast buffet and I've seen her with as many as six omelets cooking at one time, all of them perfect.
That buffet runs for about four hours, and she has a line from the moment the door opens.
Great video Alex.
steve thepirate I’ve never had a decent omelette in a restaurant. Clearly I am going to all the wrong restaurants...
I live in pensa. Where in the world is this buffet!?
6:03 best reaction ever LIGHT FLUFFY NOT SEASONED I FORGOT THE SALT......AWWW I FORGOT THE SALT!!!!!
instantly like this video on that reaction
"Do you want to see my big omelette?" Does that line work with the ladies?
In france i guess :D
I’d love to see his big omelette. He’s very hot! 😘😅
@@Liyana333 hello friend...we have great taste or at least want a great dish
with that accent, yes
Skill, you’re awfull but I like you
Your editing skills are nuts
It takes patience and ADHD super focus.
Kind of tiresome...
Love the direction of storytelling this channel is taking, vast improvements over the past few years!
Alex: I'm going to make the perfect omelette!
**watches video**
**makes omelette**
**watches video again**
**cries in French over omelette**
BRILLIANT!!
I’ve been struggling with the JP “perfect omelette” under quarantine for the past week now. You have given me new hope amidst this sea of darkness!
Same! It's infuriating how easy he makes it look. Good to know others are struggling as well
@Nick S Thanks for the advice!
I’ll give it another try.
By default, I think I’ve mastered the soft scrambled egg. I detour into that as I see the omelette failing 🤦🏻♂️😳😆
@Nick S Thanks! I’ll give that a try!
Alex you have inspired me and my 7 year old son... we bought a new pan and 28 eggs.. we are 2 tries in but your video has definitely helped.. I’ll send you the link for my 7th try ... we will see how it goes
where is it
@@Andre-ld5xu it sucks that you can’t put photos in a RUclips reply ... I guess I can put it on twitter
@@MrCaseyJohnson Did it come out close?
I'm curious about it too.... I wish you could do that but it's easy enough to link to it on Facebook or something so, that's not too far from posting a pic on RUclips.
Next challenge, do Omellete rice like Motokichi Yukimura.
That'd what I wanted to say about it. He is awesome.
Omurice next!!!
I thought exactly this during the entire video!
You might want to check out a buzzfeed video about that where Andrew mastered it, not as geeky, but definitely equally determined :)
Yaaaaaaaaas
I clapped at the end. Well done.
MEME REVIEW
Me too lol.
hahaha I did as well!
Kate lmao that is whiter than clapping when the airplane lands 😂
I don't know the race for what's whiter is pretty close though I have to think peak white is wearing Uggs and drinking a PSL in October while you debate if you're going to be a slutty nurse or a slutty cop for Halloween.
Thank you for the inspiration! I too started with Jacques video for the most part with some tips from others. I modified for an electric stove and using coconut oil instead of butter. I sorted out the variables after the fourth trial and to my surprise it worked. Your video was everything that Jacques complemented you on!
A part of me dies whenever I see someone use a metal fork for on a Teflon pan
A part of me dies whenever I see ANYONE USING A TEFLON PAN. I did use them in my youth and, at first, they seemed a wonderful step up. Soon enough, non-stick became 'less stick.' I went back to being more careful about heating pans and (re)seasoning pans and gently cleaning pans (without using detergent soaps.)
Part of them dies too....from cancer
Israel Del villar.. I too
There are nonstick pans that arne't Teflon
it's not TEFLON you moron
I dont even like these kind of videos, but this guy makes it just so interesting.
Then u do like them
It is a joy to watch someone with passion and determination succeed and fascinating that he has such ‘stick-to it-tuivesness’ about his project no matter which obstacles fly in his path. Wonderful job ! Inspiring! Stay positive!
This video resonated with me to the pit of my soul. I've been trying for a week and a half and still haven't quite mastered it, but I'm close.
I found it hilarious that you didn't explain the wrist bump. The wrist bump at the end is crucial, but it only makes sense when you're in the thick of it.
I WILL conquer this damn omlette, and I'm for sure going to take a few pointers from this video. Great effort!
How many eggs do the French use for an omelette?
One, because in French, one egg, is un oeuf (enough) !
i think I just gagged reading this joke
its si bad its good
UHH
pure geniality :D
Random cook that bothered to learn how to properly poach an egg and prepare an omelette checking in here.
Its absolutely wonderful to see such respect and reference given to the masters here
That looks fantastic. For anyone without a nonstick pan, try this: barely cover the bottom of the pan with neutral oil (e.g. safflower). Once it is hot enough to sizzle a droplet of water, add 2-3 teaspoons of butter, and once that is foaming, add the eggs.
eric moss thanks for that advice, I personally hate none stick pans.
I hope it works for you as well as it does for me. Actually, it works too well for me -- I have a silver-plated copper skillet, which conducts beautifully, but normally sticks like velcro, and with this method, I can't get the eggs to stay in place enough to roll the omelet. It will slide right out of the pan.
Died when he said, "I'm not sure if my pan was hot enough, but I am sure that my pan was a sh*t pan."
Rip
You should do the Japanese omurice splitting omelete
it's the same omelette, it's a french omelette !
Amazing omelette! I've always wanted to make the perfect omelette, and this is quite the inspiration. Jacques Pepin is my hero.
4:52 - 5:22 in this video is the reason I'm going to sponsor you, Alex! Thank you always for your inspiring videos!
Nothing more satisfying than a b-roll montage with Vilvaldi’s piece “Winter” playing in the background. Just Magnifique! 👌
Looked up that sweater cause you pushed the logo in on one take. Saint James Rochefort sweater $289!!!!
Dang Alex why you gotta flex on us boi. Lol
Marco Resendez I’ll take one! 🙋♀️
A lot of French people have a smaller wardrobe and buy higher quality pieces that will last.
He wears this sweater in 1/3 of his videos, I think he's allowed to own one nice piece of clothing ;)
Buy less, but better quality items in natural fabrics made in proper countries without sweatshops. A 100 usd wool sweater made in Scotland is much nicer and will last longet than a polyester blend for 30usd made in India.
It's also cheaper in France, around 150€ (about $180)
I really enjoy the concept of your channel. Pretty smart to combine the sensitive way you approach food and the analysis of the techniques to conquer the impossible. And boy was I celebrating the last omelette with you!
"Do you want to see my big omelette?"
I don't think a proposal like that would have solicited a response LOL
FWIW after using the ‘dual action’ of scrambling the eggs while shaking the pan, I figured out that sliding the pan on the stove actually serves two purposes- yes it keeps the whole omelet moving while it’s cooking, but (I think) more importantly it gives you a very good read on exactly how much the eggs are setting up, so how close you are to the not where the eggs will be too cooked to easily shape into the bottom of the pan.
Math conquers everything!
Einstein would have approved of this approach to the “perfect omelette” and universal harmony that comes with it.
I think your egg equations should be printed on every egg carton!
One who conquers math conquers almost everything.
You had the opportunity to use eggquation
I learned to do omelettes from watching Jacques Pepin and Julia Child videos, too. It took me a few tries, but I think I found I like doing a kind of rustic french style omelette best. I especially love using leftover creamed spinach as the filling. I love your videos... Keep up the awesome work, dude!
Chris Selig that's where I learned too! I still use my all-clad copper pans to make omelettes tho. They work just fine.
I have mastered this omelette finally after 1 year of practicing everyday.
How's your cholesterol levels lol
@@billjohnson2446 it is a misunderstanding that eating high cholesterol food causes cholesterol.
@@billjohnson2446 High cholesterol is not bad for you
I guess everybody has their own tricks and preferences
The more butter you can emulsify into your egg, the easier you are going to be able to use this technique. The trick there is that the heat can never be so hot that the egg will turn rubbery if you left it in place for 30 seconds either.
I melt the butter at a very slow flame.
Have the eggs already cracked, ideally with a couple of extra yolks thrown in (without whites) for more richness and emulsification capacity.
Turn the heat up slightly when the butter has melted and eggs go in. Stir them violently to get them just below the desired thickness of the center of your omelet. Then let them form the bottom of pan off the heat with the residual heat.
Completely remove the heat by touching bottom of pan to cold water unless you have the confidence to work quickly with the rollup. You can really take your time if you gauge this right and the omelet will finish cooking with the leftover heat still on the outside edge touching the top after rolling. The butter or fat you emulsified earlier is what makes this part simple. It might seem watery sometimes if you added too much salt or spices before cooking but you can rectify this by sufficiently letting it sit and cool down before cutting into it.
it was him , he started it , YOU STARTED MY RAMEN ADDICTION !!!
Thank for choosing winter. When people think four seasons, they hunk spring but it's so overplayed. You can't go wrong with winter
“do you want to see my big omelet” hahahahahh no wonder he wouldn’t answer lmao
I have nearly perfected this over months and months of practice. I have come back to let you know task accomplished and to thank you for the inspiration. It really is the little things in life
Hey! Dude. Loved this episode. The math blew my mind! and I laughed at the Chef's Table reference. I just got hooked on it and it made me laugh. However, I'm an amateur chef, but the one thing I learned from watching Alton Brown is that pans don't like metal. It scratches off the nonstick surface layer called Teflon. Which is why the new pan worked better since it was still on. Using nonmetal utensils will lengthen the life of your pan; wooden or rubber spatulas. Maybe someone already pointed this out. Thought I chimed in. Thanks for all your videos!
Alex, I was smiling at the end when you made that beauty, I was like honestly happy for you :D
When Jacques responded, did he yell at you for cracking your eggs on an edge rather than a flat surface. If you watch any of his videos, he always tells you to crack them on a flat surface so you don't drive shell fragments into the egg (like you did.)
Haha first thing I noticed as well! ALWAYS a flat surface 😊
@@ewurpel Doesn't seem to make any difference with my eggs though
Scoopy Doopy I understand and agree. Just repeating what Jacques always says
@@g0balot Pepin says it's cleaner on a flat surface
@@saberswordsmen1 You don’t want to smash the eggs. You crack them on a flat surface and separate the halves with your fingers.
Love it. I also remember well that classic Jacques Pepin episode which really surprised me. Or was it another one? I remember him making an episode showing 5-6 different traditional French techniques to make an omelette which was a real eye opener.
Holy shit that end bit with the classical music.
I fucking love this channel.
Metsuryu that music is from a show on Netflix or amazon (I don’t remember which) called chef’s table. It’s a great show. Alex did a good job emulating their intro style and def stole the right music. Lol.
I thought it was Vivaldi's Four Seasons (Winter)
Metsuryu they did use an edit of Vivaldi's Four Seasons; winter for the opening of Chef's Table
Alex isn't any Omelette you make a French Omelette because you're French?
KING Videos no a french omelet needs a mustache and striped sweater
It also carry a baguette and a glass of wine
@@IrmaU94 a stipey sweater ??? Put some respect on the marinière's name
@@IrmaU94 and surrender to england
@@thomassublime5969 surrender in french is abandon bro
👍🤣😂🤣I can relate! I’m laughing so hard because I watched Jacques Pépin’s omelet video a couple of days ago and was on a self induced craze to be his student and try to make the omelet as he did and it was NOT easy to copy what he did at all!! 🤣😂🤣
Thanks for sharing. Lived it. Loved it.💞
Same. I watched his omelet video a week ago.
Don't wanna brag or anything, just want to say that I got hungry watching this video and tried it as soon as I finished it. I'm proud to say that, thanks to all the precious tips in this video, I managed to nail it first-try! *slow motion shot of me eating my perfect omelette with fire explosion in the background*
Great video. I really like your sense of humor, and it is great to show some failures and not only perfect results. And even more: you put math formulas in your videos! Just perfect.
Love the effort and energy put forth in trying to make this. Took me several tries to get it perfect as well but it's well worth it. Alllez les blues!
He looks like the kind of guy that could do that omlette the first time but he just like to entertain us
on foe nem
The channel I love the most. I can learn the exact perfect omlette, meatball, or even find out mayonnaise is a mother sauce. Also have zero clue of how to build a pasta machine from scratch but can see it be done. Best channel ever!
The fun thing I've found about trying to make this omelet is that while it is not easy to make, it _is_ easy to know when you've screwed it up so you can just scramble it out of frustration.
As someone who has used that exact Jacques video for learning how to make an omelette (and the other from the same series, to debone a chicken) you speak truth!! I’ve made more scrambled eggs that started as omelettes than finished omelettes.
The most challenging part for me would washing that pan over and over again
Cooking skills aside, this would also be useful as a motivational video. Practice makes perfect!
the main thing is the heat and controlling it. Get butter sizzling, eggs in and scramble really quick while moving pan -
but then at the very moment when you have the small curds and you've reached the point you have run out of liquid egg to fill the gaps, take the whole pan away from the stove and use spatula to smooth the egg into one soft layer. Then flip one edge and roll. Back to the stove for 10-15 seconds to set the egg inside the omelette and flip onto a plate with the crease at the bottom.
main point is that taking the pan away from the stove is the way to instantly control the heat, not turning the gas down. Turning the gas down is reserved for when you have time. Dishes like this you don't have time. This is a vital tool for everything that can be seconds away from overcooking. from setting soft egg curds to frying thinly sliced garlic. It helps to think of the heat as a campfire, you put your pan over it to get heat and take it away when you have enough, don't just set it to low and hope for the best.
Recently watched this video again (for like the 50th time) and I feel super validated because use that same brand of fry pan.
I appreciate the passion you put forth to figure out how to crack the secrets to cooking well. Thank you for your work!
I reached out to Jacques Pepin
"psst hey guy, wanna see my big omelette?"
He did not respond.
No kidding.
First, thank you for this and all your videos. But most of all, thank you for your devotion to your craft. My children and I enjoy watching you, in fact my daughter will watch you over her cartoons... thank you sir!
The most important is indeed a good non-stick frying pan..
I have one frying pan I use for this kind of dish that needs the most pristine "non-sticky" surface,
and another frying pan I use for hamburgers, steak, or anything else etc..
For the latter, you should use a cast iron or a steel pan because they can handle high temperatures much better :)
I've never been so happy for someone in my life
Well done, Alex. 👏The next challenge is Japanese omelette (卵焼き・tamagoyaki)😉✨.
Find someone that love you like the way this guy try to master this omelette, nice content
I love how France does their omelettes super smooth and juicy. In Italy they make somewhat dryer omelettes cooking with higher temperatures to "caramelize" a few spots and give it some texture.
you should see how the scramble eggs
@@piworower I've seen it. It's no joke why the best egg dishes and sauces are French.
Came here from Alec Steele channel. Glad I did. That omlete looks perfect I could almost taste it through the technology.
I'm so glad I decided to get up early today- Love your videos Alex!
man, you’re a f**** genius!!! not just a great cook but also an amazing storyteller and master filmmaker, what an inspiration. thanks.
Would love to see you try making Japanese Omellete like Motokichi Yukimura~!
Unless you're referring to Tamagoyaki, the Japanese omurice is essentially a French omelet.
But I started cooking to avoid math. BLARGGG
??? , dijordan22......, si, tu lo has dicho, y te la compro si quieres hacer una sopa, pero que si quieres hacer pan ? agararras una bolsa de harina a medio consumir, la pesas y con una regla de 3 simple sacas la cantidad exacta de agua .......sin matematicas cagaste.
3:35 That makes me think of people accusing the controller when they lose a game XD
Ikr😂😂😂
Yes, but he is right. For a good omelette you need perfect non-stick, and all non-stick pans lose that property very quickly, two to three years tops. Beyond that they are still okay for a lot of cooking, but certainly not omelettes. Mine is overdue to be replaced too.
I love this guy :) He is funny, friendly, no arrogance, respectful and if you watch enough of Jacques Pepin videos Alex maybe on his way to being the chef that follows in Jacques footsteps !!
Love the Chef's Table intro music!
I legit felt so happy when he managed to make the omelette n spin around with him😂😂😂✌️
Chief Pepin is the gold standard, keep up with it after a few thousand you will to get the hang of it!
George Semel eggs the way to show any dinner cook whoes never worked breakfast that he is just a cook
I was thinking the same!
Amazing video! Love it. I tried this omelette myself and failed so many times. I failed just 7 minutes ago and then I found this video. I think I will officially give up until I get a proper pan and use your amazing calculation to make the perfect omelette :)
You are my hero!