Isn't it interesting how preferences change? Chef Smith here cooks his omelettes until the egg proteins brown, which I understand was considered "done" back then. Today whenever I'm requested to make an omelette, it's cooked oooooonly up to the point where the eggs are firm, but not browned! Today, browned eggs are called overcooked.
According to Jacques Pepin, a French restaurant omelette should not be browned at all, but he also cooks what he calls a "French country omelette," which is not only browned, but Chef Pepin actually encourages scorching the butter a bit to add even more color! Unlike Smith, Pepin does not use any fat other than butter. For me, Jeff Smith's method is the best I've encountered for a home cook to make consistently good omelettes. I've been using his technique for years without disappointment.
@@rreagan007 It isn't essential, true. I've forgotten it a few times. The purpose is to add steam to make a fluffier omelette. Then again, the egg white already contains quite a bit of water, so it might be superfluous. For me, it's just part of the ritual. 🙂
Isn't it interesting how preferences change? Chef Smith here cooks his omelettes until the egg proteins brown, which I understand was considered "done" back then. Today whenever I'm requested to make an omelette, it's cooked oooooonly up to the point where the eggs are firm, but not browned! Today, browned eggs are called overcooked.
Exactly. I still cook my eggs this way for the most part although so far my son likes them lighter lol I miss the old days
According to Jacques Pepin, a French restaurant omelette should not be browned at all, but he also cooks what he calls a "French country omelette," which is not only browned, but Chef Pepin actually encourages scorching the butter a bit to add even more color! Unlike Smith, Pepin does not use any fat other than butter. For me, Jeff Smith's method is the best I've encountered for a home cook to make consistently good omelettes. I've been using his technique for years without disappointment.
I like my eggs a bit golden brown, at least on the outside, but you're right.
its only a preference. i prefer my eggs brown and well done. Dont like them to be runny
Great
I like my omelet 🥚with some shredded chesse and some meat (such as bacon 🥓 or sausage).
This guy really loves grains
It was the '90s, the days of the Food Pyramid.
@@christopherhelton6999 actually this was probably the 80s
@@Charlie_The_Giant_Gourami I stand corrected. According to the credits, it was 1984. I watched the FG as a kid in the '90s.
@@christopherhelton6999 ya I watched him as a kid in the 80s too. Loved him, Justin Wilson, Martin Yan and Pasquale Carpino. all legends
Brown omelets?
He forgot the water in the last one
He did put it in @7:08
He did dude it was in like Flynn.
@@Gator1699 flint*
The water really doesn't matter that much.
@@rreagan007 It isn't essential, true. I've forgotten it a few times. The purpose is to add steam to make a fluffier omelette. Then again, the egg white already contains quite a bit of water, so it might be superfluous. For me, it's just part of the ritual. 🙂
thamls uoloading
I love him but disagree about not putting milk in eggs. it makes the omelet fluffy. its not better or worse, just a preference some people have
Brown eggs are rubbery & over cooked. Brown omelettes are a sign of the chef’s lack of skill.
I never liked a moist omelette because the uncooked egg in the middle taste like snot. Gross.
I guess you ought to know what it tastes like.
0:38...............I'm going to say the "pan" is the secret. STONE WARE...............