ChefSteps | Tornado Omelet Technique
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- Опубликовано: 1 фев 2022
- chfstps.co/35A174V
Chef Nick Gavin tries his hand at this eye-catching egg dish.
A popular street food in Korea, the tornado omelet is traditionally served draped over a mound of fried rice, which accentuates the spiral shape. Here we’re concentrating on the technique to help you achieve that perfect spiral. Serve your omelet over rice, on top of avocado toast, or even in place of a poached egg on your next eggs Benedict.
Head on over to chefsteps.com for the full recipe, to subscribe to our newsletter, get tips on other egg dishes, and to be better cook.
#tornado #omelet #chefsteps #spiraleggs #omurice 
Хобби
Hey Nic. Don't use those ceramic Japanese style chopsticks. Try using wood with flat ends. The egg will grip the chopsticks better as you turn and the flat ends won't tear any of the egg.
word
So that is the trick
Where can you buy these larger chopsticks in the US? Link?
@@petarbujosevic9892 not in the us but ive found cooking chopsticks at walmarts in canada.
@@petarbujosevic9892You can order them online.
The orange color is actually from the salt denaturing proteins, this will also help make sure the egg is tender. It's definitely not from bubbles rising or anything else
I appreciate that you included your "failed" attempt... troubleshooting was really helpful...
You make the tornado look so easy. Meanwhile mine turns out to look like what happens after a tornado.
A flood?
@@cedricgotz3090
🤣
🤣😂😂🤣😂❤❤❤❤
The look on the guy's face in the background at 1:27 when he mentions using a demi😂
Haha good catch
hahaha was searching for this comment
I tried this tornado technique before and i failed at making a tornado lol, but what i found was that more milk will make the egg fluffy, bright when cooked, and won't stick to the pan you don't even need to add oil or butter. The pan has to be between medium to high heat in order to do this technique. Used wooden chopsticks as it can measure the right temperature of the pan by checking if there's bubble when stick it into a hot oil. Wooden chopstick has a grip surface that the egg can grip onto when rotating
Noob. U forgot th ducktape
@@xxspawnxx , ductape? That's still nooby, use super glue!
No reason to replace oil with milk. Even if it works, fat is good, and also what everyone uses
I'm sure milk would make the egg weaker
Cue the “you spin me right round baby right round”
Really nice video and learning from experts making mistakes is priceless, really appreciate you sharing this experience and recipe!
The comments are more educational than the actual video :D
Looks super amazing!! Definitely will try
use lesser egg, and heat up pan till super hot, then turn off and use residual heat only
I know that you're aiming for a tornado one, but making a rose is quite often just as impressive (unless you're cooking for another chef/cook) and it's thousands of times easier.
What also helps, shaking the pan to loosen the egg from the pan so it's easier to turn as you spin the omelet
You gotta keep the chopsticks separated as you spin so it grabs better the whole swirling mass... If you bring those together, it brings too much pressure to a single point at the center... and the whole thing breaks.
Thank you for sharing this information!!!!!!!!!!!!!!!!!!!
Nice lesson and good teaching. I will attempt this at some point haha
I like this dude. Thank you for the shot of knowledge 🙂
May 17th 2024. 1:05AM. Heard about this technique on Twitter. Tried. I’ll perfect it one day
Good Idea!
Looks amazing !! Thanks for sharing ;-)
Thanks
That looks ripper! ✨
its Perfect you did it
This is definitely eye-catching! 😲
Thank for making Japanese food🇯🇵
This dish is originated in a restaurant called benitei in Saitama city, Japan.
And it is called dressed omurice.
Your dressed omurice is so beautiful😍
Maybe, the benitei chef is proud of you.
I'm wondering if u can make the base of egg white as a puffy ☁️ cloud! That would look even more Tornado like
👍👏 thks
Good job bro! Nice video! 👍🏻
in korea, often we use ketchup fried rice. so the acid component comes from that. no need for vinegar which will make it too tart.
What temperature is your pan at???
If you fail... it's an EARTHQUAKE OMELET lol
Here's a tip, put the induction cooker on a cake spinner...those cake spinning things are game changing. Would work better with portable gas stove/burner though since it's cordless
😂 not sure if you are serious or not but I would love to see this
feels like a recipe for big time disaster 😂 but! what if! we put a hot hot hot pizza stone on the cake turner and use the stone instead of a whole ass appliance? and cook the egg on a pan on the hot pizza stone? still pretty dangerous tho 😂
yes you should twist the chopstick and the pan quarter by quarter with the pan turning back to you in a quarter and switching the grip of the chopstick all at the same time and repeat the process again maybe between 5 to 10 times maybe if you are skillful you could get it between 3 to 6 months practicing almost everyday if not maybe more than that
Am I the only one who got instantly obsessed with that beautiful pan?
Looks like a hexclad
@@pashe01 Oh, wow! I just googled it and you were spot on. Thank you for that. I had no idea what kind or brand that pan was. Just added it to my Amazon wishlist. Haha!
Thanks again.
Ehh, hexclad is kind of a scam tbh
I'm here for all the omelets!
I’m still double checking the lids on my trash bin 🦝
100s and 100s of omelettes. Do you actually eat it all? What does a test kitchen do with all the test/practice-versions?
Probably something like breakfast burritos for family meal. That’s what I did 🤷♂️
1:26 guy behind is hilarious
So are Hexclad pans worth their $$$?
Chef Nick Gavin in the year of our lard 2022?!
I need to test eat this for you sir.
Where do they sell those pans?
Please tell me which company you have a frying pan?
Looks like a hex-clad.
Which model of pan is this ?
Nice vid.
I like it a lot, could you tell me the ingredients? It has eggs, salt, water but I don't understand the other ingredients, thank you very much
Corn starch. It's a thickening agent.
Kind of curious to try this, but with the Tamagoyaki egg mix.
What make of pan is that?
You are turning the pan too fast. By turning it steadily, it allows the uncooked egg to fill in the gaps and firm up enough to hold the ‘folded’ shape so you can still see the ridges creating the vortex shape.
Cool! Would you recommend the hexclad pan? Not looking for an endorsement, Regusea mentions he sometimes uses less optimal equipment for easier video communication (like using lighter pans for better contrast) sometimes. Wasn't sure if the pan was visually interesting or if you really like it. 🤔
it's actually good, go for it
I don’t know if I seasoned it wrong but after trying to build a patina, egg got stuck SO MUCH. I am not sure this is good for general population without a good working knowledge of cast iron
@@catherinenguyen5612 You used the wrong pan. Non-stick only.
Who makes that pan??
I think the reason you failed the first time was you pinched the chopsticks too much and got it to the center. What I find is if you want to be able to spin the omelette, the chopsticks need to be offset from the center.
I think you are right. That's how you get a better shape at the end. Wow. You a big help. Thanks.
Also two more small, but *major* details:
- *He spins it too fast.* Even his first attempt was going fine.. but like you said, he pinched his chopsticks too close to the center and on top of that he started spinning _way_ too fast which caused the sticks to completely tear into the middle and lose it. He spun it too fast on his second attempt too, which is why it didn't turn out so well.
- *The edges need to be more fluffy* and solid so you can grab the whole thing when you pinch it to start. Also waiting for this to happen leaves enough time for the last important step to occur...
- *Wait for some bubbles to rise up from the middle of the egg mix.* From what I've seen of the Korean masters doing it in videos.. when you pinch and start twisting as soon as decently-sized bubbles rise up from the middle, those bubbles end up folding into the main spiraling striations of the tornado omelette, and make it easier to keep the whole egg together whilst spinning it.
In conclusion, once you know all the steps.. I recommend of studying videos of the Korean street food masters making it.
*[EDIT:]*
Finally got around to making one myself and succeeded, although my first attempt at a tornado omelette was not nearly as striated and "twisted" as the ones made by the Korean masters. But what I can say from my experience is that I was wrong about the whole "wait for bubbles to rise up". You just twist as soon as the entire bottom of the egg is cooked, which is when the "fluffy white edges" form.
Secondly, how fast you twist it depends on how hot you have your stove/cooking top heated to. If you have it set to a higher heat, you'll want to twist faster. Overall, it's just a learning experience that involves getting to know your stove, and how fast it cooks the egg.
Like 3D printing but with eggs
He talks about being able to dial in an exact temperature, but never says what the temp IS!
That is a beautiful pan, anyone know the model or brand?
It might be a Hexclad pan.
@@RatedPG20 thank you!
No need to spin really. Just turn the pan, turn the chopsticks, then turn back the pan. No need to cornstarch either. It ruins the texture and aesthetics.
😍
At least your honest carry on Sir😊
Use more egg. Use large wooden sticks. Hotter pan. Spin slowly. Don't worry about pauses. Don't worry about bubbles.
you must let the eggs rest after using the blender, because the bubbles make the mixture conduct the heat very differently and for this type of omlette (and for the french omlette as well) you need the eggs cook very evenly.
Did you even watch the video 🤣
@@tomaszk6981 as far as i understood, the video recommended the resting of the mixture, i used the "must" word to make emphasis on the necessity of this action.
Is the blender necessary? I don't have one
Nice. I tried this once and it didnt work at all... feels like one of these things you can do every day for a year and after a year you'll be mediocre still
you'd probably need a very good pan stove and egg for it to get equal heat on the pan plus an egg thats good quality enough that it wont break easily
whats the pan?
Ottima devo farla 🚀🚀🚀🚀
You should make a couple hundred more
Does anyone know what pan he is using?
Hexclad
Hexclad Hybrid pan I think
It looks like Hexclad or Onyx pan... they are the ones I know, that look symilar.
1:28 demi face
Anyone know what brand pan he’s using?
Hexclad i believe
jajaja i fail!!! bien compadre!!!!
👍💜👍👍👍👍👍
Didn't hey say not to use butter, then he added butter to the damn pan.
Was that Sasquatch grant in the background
Make a little jig to attach the chopsticks to a power drill
*o b s e s s e d*
Share your pictures?
Doesn’t look too tricky. Just gotta have belief!
dont hesitate keep calm, find the temperature and just spin the wooden chopstick then it will be as you ask for😅
Why is this a thing? Does it taste better?
Ok egg time again
He should run for President of Ginger
Didn't know Kevin de Bruyne's brother is a master chef
Vinegar or lemon gives you mayonaise
My like is 999 😁
Good shot at it all good brother❤ live and learn 😊looks like a good attempt to me ,chow down 👇 😊
Did you try wooden drumsticks for children, putting the narrow side in olive oil for some time to make it semi sticky? The sticks I saw they used in Korean style are tall, like around eleven inches.
unfortunately, in order to get the recipe, you have to join the web site, which is NOT EXPLAINED in the video description!! sorry, i'm not interested.
try to add one or two pinch of fine sugar that would give a better taste
Hi I’m going to show you how to do this thing… I don’t know how it’s actually done though. 🤷♂️
As an avid egg lover i’m shocked those eggs turned orange after 30 minutes, what is that?
... that is what healthy eggs look like bro. you always buy the cheap kind eh?
@@MrAmisto are you thick? They're wondering why the eggs changed colour, they never stated what colour eggs they buy
The air left the mixture.
Today I failed 😂but still was tasty 👅
Needs chile oil
They fry in a LOT OF OIL THATS MY ONLY CONCERN IM
TRYING TO DO LESS GREASY 😊
Just discovered your site. There is a site right after yours..a Korean chef. His pan was much hotter than yours.
I'm gonna give this a try. Will keep you utd!
In every otherr video ive seen they didnt skimp on the oil. I think you need more.
Man's need to fix that rug burn on his upper lip 😅
Why?
😛🤪❤😛🤪
I'll be trying that on gas with a cast iron 6 incher. Adding in green onion, minced garlic, and diced onion.
🙌 Your Responsibility now. Those people wear Clothes in the Establishment have personal lives/problems and may even eat the wrong Food/Drink at the sitting. 🙌
Wait are we just not going to find out what sauce he used at the end?
demi glace
@@thetmac12 thanks
For a more... realistic attempt without high end utensils, check out OCHIKERON's Easy Tornado Omurice video instead. Also includes recipe for demi-glaze and the chicken rice.
There's no time to be playing with eggs in the morning