YES! Finally someone adds that little bit of water that makes the difference. It produces a small bit of steam that helps the eggs not to stick to the pan and just "floats" them out of it. It also helps them "puff up" a bit and be lighter. AND! She's right about the clarified butter as well. It's much harder to burn, prevents the eggs from sticking better than anything else and tastes great. The only exception to this is the country omelette where you want some browning on the bottom. If you want a more buttery taste to the classic omelette, a bit more whole butter can be added right at the end. Her technique is absolutely brilliant, I've got to try this.
Thank you for showing everyone a nonstick pan isn't necessary! People keep mocking me for trying in stainless steel, but I've gotten it almost right 2/3 of the time now using this technique. Happy Thanksgiving, Christine!
I’m going to echo some of the other commenters. You are a breath of fresh air when it comes to watching instructional cooking videos. I found you easy to understand and more importantly what you talked about was exactly what you demonstrated. I’ve watched video after video of instruction only to hear how it was supposed to turn out. Bravo. Well done and I look forward to seeing more videos.
Michael Green thank you! I appreciate your comments and I always do my best to give you as much of the why and how , not just what we call “ dump and stir”.
Hi Christine thank you for showing us and teaching us how to make the perfect French omelette it looks so delicious 😋 😋👍👍 thank you for sharing the beautiful recipe and beautiful video👍👍😀😀🌹🌹❤️❤️😋😋 @ The Beautiful Christine's Recipes
Christine, you have done the untinkable. Cooking a classic French Omelette in a Stainless Steel pan, and in what appears to be a flawless outcome. You have my full respect and apppreciation.
Bravo. Knowing the diff in heat for nonstick vs stainless is the key! Use that fork for smaller curds in pan but loved the nahhh you don’t need a utensil to cook
Just wanna say, I followed your technique, of shaking it around in a hot pan, and my omlette came out amazing, exactly like in the video. Thank you. I hate using non-stick pans because I don't trust whatever crap they coat it with, and I'm so glad I've got another thing I can do now on my stainless-steel pan rather than on the non-stick. Life-saver, thank you!
I learned from your video: 1. To keep shaking the pan, 2. To add your fillings at the end, 3. How to hold the pan to slide and fold the omelette onto the plate. Merci!
@@kinglear5952 well, I’m no Christine Cushing, but my take on her technique is 1. Season a NOT non-stick pan, i e, rub it down lightly with some oil on a paper towel 2. Keep shaking the pan, for that fluffy result, helping the folds to develop and so facilitate light, aerated cooking 3. Proof of a successful omelette is that “baveuse” result, which she describes as ‘soupy’ …. Guess what’s on tomorrow’s breakfast menu Chez Félix 😋!! (I do have a sense though, King Lear, that your query was intended for Mme. Cushing herself, and was unintentionally entered as a reply to my response.)
@@felixalmeida481 My question was directed to anyone generous enough to answer. I just threw away a crumbling Teflon pan but my attempt to make an omelette in a stainless pan produced a leathery and detestable result. I know that cooking eggs in a stainless steel pan at to low a temperature causes them to stick while too hot and it is burnt, unpleasantly leathery and not 'baveuse' in the slightest. Thank you for the supererogatory kindness of getting back. My technique is a work in progress.
I’ve been avoiding my stainless steel pans for cooking eggs for years because I hated how they stuck to the pan and set off my smoke alarms! This video changed my life! I made an omelet today and it turned out perfect! That swirl method was everything
I’ve never been able to make this in a non stick pan. I recently got a stainless steel my fried eggs and pouched have come out perfect every time so it’s time to give the French omelette ago. I always wondered why they call it a classic French omelette yet it always had to be cooked in a non stick pan. So thank you so much. 😊
You are most welcome. That's why I made this video because the omelette is completely different when you use a non-stick pan. Of course it takes some practice to get it right in S/S. or carbon steel. Thank you
I am a culinary student too...and I know what your talking about chef laughing at u during practicals .....loved ur technique n video Maam...! ....❤️Love from India🇮🇳
I first learned to make a classic French omelette by watching Pépin’s videos. Unlike Pépin’s non-stick, I use an All-Clad MasterChef pan which I have had for more than 30 years. When I first learned, I paid special attention to making sure the pan was seasoned. I had great beginner’s luck. Eventually, however, my results have not been quite up to my expectations. Recently, I have failed to execute the technique properly and my omelettes have been sticking. I came here for a refresher. After watching one of Pépin’s many omelette videos (but not of the classic technique I was looking for), your video popped up and I decided to watch based solely on your choice of pan. I am glad I did. I think this is an excellent video. It reminded me that I probably needed to reseason my pan. After three decades, my pan’s surface has various nicks and divots. But I scoured it and reseasoned with some avocado oil. I even tried your forkless swirl technique, but as I watched the egg stick to the side I made a hasty retreat and reached for my trusty fork, reverting to my recollection of Pépin’s technique. The cooked egg demolded easily from the side and I managed a nice omelette without any egg stuck to the pan. I wonder if I did not have my pan quite hot enough for a forkless effort, so I will experiment with your technique again. I am intrigued by your introduction of the “magic” ingredient of a splash of H2O. What purpose does this serve? How does it work? If I could offer any advice about improving an otherwise excellent video, it would be to address this. Nice work. I will look for other videos by you.
Thank you so much for watching and your attention to all the details. It’s such a complex topic and glad you appreciate the s/s omelette. The water loosens the egg slightly creating a more tender texture. Yes the heat has to be high to get the no fork technique . Keep on spinning those omelettes. See you back in the kitchen
I very happily stumbled upon this video by accident. I finally replaced my last worn out teflon omelette pan with a carbon steel pan and looked for videos on the topic. After watching this video, I realised how much I miss you Christine and your show. I am so glad to see you posting on YT.
commatoes thank you so much ! So glad you discovered my channel and now we can hang out on YT . This technique will be perfect for your carbon steel pan.
You demonstrate what works for you, but you don't explain much. How do you know your eggs are beaten sufficiently? When cooking, how do you know they're done? Yours were shiny on the top, many people like them to be more dry. Can you go longer at that heat level? Etc. Lovely video, but there are more instructional, educational ones out there. This is my opinion right now, because I am still seeking out that sweet spot between my pan, my new cooktop, added egg volume, butter temperature, hand/tool technique and cook time.....
The first few French omelettes I made were using a stainless steal pan, and turned out ok. I always though I needed a non-stick pan and ended up making a mess every time. Thank you for showing other possibilities!
LOVE it. That's the point I am making in my video. With this swirling technique the omelette has a lighter texture. I'm not going for the perfect looking plastic omelette, for me it has to taste great and look great ( maybe not perfect) .. Thanks for trying it.
@@shahparaltaf6578 In this sense, as per my use of the word, "bravo", I used it as an interjection rather than an adjective. When bravo is perceived as an adjective in the speaker's own language, declension would not apply.
MindBlown Chef haha! Yes it’s a tough crowd out there. I’m happy that you enjoyed my technique and it’s a whole different story making an omelette without a non- stick pan.
Your video inspired me to buy that stainless steel omelette pan I've been eyeing at Bed, Bath & Beyond - your video, plus the pan being half off. Not only does your technique produce the best omelettes I've ever coaxed out of a pan, but it's just plain FUN! Thank you!
I knew it ~ I knew it~I knew it~ My Momma told me her dad had some French in him and the way I like my food always seems to lean towards how the French do it. This omelet is MAGNIFICENT 🥰 I Love soft milky eggs.
Thank you so much, great video. BTW, I love that part... "no matter what happens, phone rings, world coming to an end, I do not let go of this omelette, I keep going", LOL!
I REALLY like the way you rolled/ plated that omelette. I've been watching a lot of omelette videos to try to learn something new, and you're the first one to teach me something new. Since you gave me a tip, let me share one of mine with you: Instead of using a mixing bowl to beat your eggs, next time you make an omelette try using a tall water glass. Just a standard pint glass or something similar. It makes it much easier and faster. Thanks again!
Medium heat, add the butter, wait until the butter stops foaming and just starts to brown, add the eggs, I do it a bit different than she does, I do left hand shake the pan and right hand stir with spatula. It's done in just a few seconds and I like how it looks a bit better than hers (smaller curds), but It's always a perfect nonstick release from the stainless when i do it this way. And zero browning. Looks pristine and traditional. I give christine all the credit to teaching me the secret. The temp is key! add the eggs when the butter just starts to brown!! You don't need nonstick for omelettes!!! witchcraft!!
Ha! You should check out the French terminology for love making. By the way, the word you are looking for is noir, which means black. Noisette is a hazelnut. Nice Bond icon.
Hello maam! What an amazing way to teach with an outcome that made me proud!! You have a an amazing way to teaching maam! It took me three trys to get exactly the right outcome! And of course, now, I can say I know how to make a french omlette! All the credit goes to you maam! I consider you my "guru' for teaching this technique! Now I can put you in this category: Mother, Father, Guru, a good Friend, and then God!
I love using my Bougeat carbon steel skillet to make omelettes. My technique is nearly identical to yours, even the reverse grip to roll the eggs onto the plate is the same. I will lift the pan off the burner to prevent coloring the eggs at all, and use a heat proof silicone spatula to help shape the eggs as I go to get the perfect shape on the plate.
I think that after all of the videos I watched ... this was the last thing I needed to achieve the necessary result, since I am not using a non-stick. The water, and the proper temp control definitely gave me the needed edge
2-minute-kitchen *Its not just hers but yeah she’s definitely doing it right. That technique has been developed for years upon years...longer than shes even been around.
Omg I've been making my omelets like that! I use iron frying pan, they're ancient and just as non stick as any teflon! I use gruyere cheese and I do exactly like you, shaking the pan! I never knew it was a technique, but I'm a cook and foody and at 63 I've become as seasoned as my iron ware! Love your video! You are fantastic and animated and keep me engaged! Excellent vid and I subscribed!
Watched Chef John on Food Wishes... little different in that he uses a whisk. The results look very good in this case as well as Chef John's. I will try both. Thank you for sharing.
Definitely the most fail proof method for making an omelette, in which I've tried. Thank you so much! I have subscribed and look forward to learning more from your channel.
Wow! You are so good at showing all details, all nuances! I saw the preparation of French omelette by several chefs, and you are by far the most thorough! Thank you Christine!
Thank you for that! I really try to give you the ' why' instead of just a series of instructions. Thanks for subscribing and stay tuned for more fun videos.
Well done. I love your explanation and perspective. Jacques Pepin uses a non-stick pan in his video. I made a classic chive French omelet this morning and it came out good. It was the best one that I made in many attempts. I still need more practice. 3 eggs in an 8" pan is the best ratio I've found as well.
I subscribed just for this video ... And yes omelettes predated both nonstick and stainless steel pans by probably hundreds of years.... Excellent tutorial. Please keep them coming.
Thank you for the sub ! I'm so glad you appreciate all the care that goes into making a great omelet in a S/ S pan. I hope you get a chance to look at many of my other videos,
@@ChristineCushing Making omelette in stainless steel is definitely a real feat.... You said you're a dare-devil but I think you're beyond that.. more like a wizard chef. You definitely know your stuff and have some tricks.... Some people may have some sticking with carbon steel and even some less-than-perfect Teflon coated pans. Your technique made the stainless steel more nonstick than Teflon... Excellent channel... Please keep it going ❤️👍💐
That looks so good! I miss watching you live. Food network replaced many of the good teaching shows for pure entertainment like competitions or challenges and that ruined it for me. Anyways happy to find out that you have a RUclips channel!
@Christine Cushing, you have a magnificent channel! The captions of the videos show an effort towards visual aesthetics, a trade mark of a chef. The choices of the videos are really equivalent to assembling a menu. And a great menu it is, because I love your choices, which I think is relevant toward an appropriately targeted audience. So, high praise from an armchair critic.
Thank you for your feedback. I have put a lot of effort and all my collective learning from a lifetime of cooking. I'm so glad you are feeling it. The kitchen is an incredible place where every day there is something new to learn. See you soon.
@@smitprmr Thank you! I photoshopped a bee photo from Google images and made it into an icon, but it turned out so cool that I have not put up another icon in years.
Thank you . Once I drop the eggs in I do lower the heat slightly but still keep it at medium high, while swirling. The key to keep it in motion so it doesn't colour but firms up. It takes a bit of practice.
I was just making omlette last week and my sister was making remarks on how I moved the egg around immediatly after putting it in the (hot) pan. Or folded it while its still liquid on top and general backseat cooking (kinda annoying hearing that from someone whose cooking skills are barely above boiling pasta). Long story short, my nephew saw my near perfect omlette and being the egg fan that he is requested that as his dinner. Was fun to watch her face of realization when she did a couple omlette no-no's and hers turned out terribly :P (Sorry nephew, I'll make you one next time) Didn't know about the water trick. Will try that next time.
I just came across your channel today. When I was first trying to get the French omelette down, the best advice I got was don't try this without a non-stick pan if you're a beginner and don't spend much on the pan because none of them remain non-stick for very long. I watched your video on making steel pans non-stick with onion which led me to this one. Watching your swirl technique and the thought of being able to use my 8" steel and copper pan have renewed my hope for making French omelettes regularly without it being so hard. Much respect, I'll let you know how it goes.
I'm glad you found my channel. It does take some practice but this omelette technique makes the best texture with a fluffy , just cooked egg. The non-stick pan yields a completely different kind of omelette that I'm not a fan of . I hope you try it and let me know how it goes. The key is to keep the pan in motion, once you drop the egg in and then lower the heat slightly so it doesnt' brown. I know so may details. Good luck
Nice but ....... go to Bali. Every breakfast, they are just perfect and with a good combo of onion, cheese and tomato, which keeps them moist or if one prefers, any ingredient one chooses. Masters of the art.
the best place is to go is the nearest mountain top (trekking is better than driving, car exhaust pollutes air over the mountains). Heard that bringing in bulk contaminates it and you cannot store for long period, so best bet to get is 20 ml
I love the way that omelette is looking and have to try making it myself. The only thing I miss seeing in it is ham since I love ham in my omelette and that is the way I use to order it when in the Air Force and went to the military kitchens to eat breakfast, or midnight chow.
YES! Finally someone adds that little bit of water that makes the difference. It produces a small bit of steam that helps the eggs not to stick to the pan and just "floats" them out of it. It also helps them "puff up" a bit and be lighter.
AND! She's right about the clarified butter as well. It's much harder to burn, prevents the eggs from sticking better than anything else and tastes great. The only exception to this is the country omelette where you want some browning on the bottom. If you want a more buttery taste to the classic omelette, a bit more whole butter can be added right at the end. Her technique is absolutely brilliant, I've got to try this.
Thank you ! Of course I knew that I would be getting a ton of controversial responses to the omelette so I'm glad you enjoyed my technique.
@@ChristineCushing I'm actually going to enjoy it right now for breakfast.
Thank you for showing everyone a nonstick pan isn't necessary! People keep mocking me for trying in stainless steel, but I've gotten it almost right 2/3 of the time now using this technique. Happy Thanksgiving, Christine!
Thank you ! Yes, for anyone mocking us with the s/s/ .. they should try it to see how challenging it is, first. Happy Holidays..
I’m going to echo some of the other commenters. You are a breath of fresh air when it comes to watching instructional cooking videos. I found you easy to understand and more importantly what you talked about was exactly what you demonstrated. I’ve watched video after video of instruction only to hear how it was supposed to turn out. Bravo. Well done and I look forward to seeing more videos.
Michael Green thank you! I appreciate your comments and I always do my best to give you as much of the why and how , not just what we call “ dump and stir”.
Hi Christine thank you for showing us and teaching us how to make the perfect French omelette it looks so delicious 😋 😋👍👍 thank you for sharing the beautiful recipe and beautiful video👍👍😀😀🌹🌹❤️❤️😋😋 @ The Beautiful Christine's Recipes
Much appreciation !
Thank you so much for the beautiful red heart and thank you so much for enjoying my messages and my comments 👍👍😀😀❤️❤️🌹🌹
Christine, you have done the untinkable. Cooking a classic French Omelette in a Stainless Steel pan, and in what appears to be a flawless outcome.
You have my full respect and apppreciation.
Thank you so much !
Bravo. Knowing the diff in heat for nonstick vs stainless is the key! Use that fork for smaller curds in pan but loved the nahhh you don’t need a utensil to cook
Aside from your skills as a cook, I have to say you are an excellent teacher.
I thank you for your kind words.
Vishnusahasranamalu
@@ChristineCushing That wasn't very kind, tbh.
@@carloszorro1140 i read this in a french accent
And a sexy one indeed
Just wanna say, I followed your technique, of shaking it around in a hot pan, and my omlette came out amazing, exactly like in the video. Thank you. I hate using non-stick pans because I don't trust whatever crap they coat it with, and I'm so glad I've got another thing I can do now on my stainless-steel pan rather than on the non-stick. Life-saver, thank you!
Oh sooo great to hear ! That is exactly why I made this video and because it was the way I learned how to make it.
You're the best ! Keep up the great work
Thank you ! Check out my latest video for lamb shank. It's a Big one ! LOL. Happy Easter
I learned from your video: 1. To keep shaking the pan, 2. To add your fillings at the end, 3. How to hold the pan to slide and fold the omelette onto the plate. Merci!
That is awesome !
Does shaking the pan prevent burning?
@@kinglear5952 well, I’m no Christine Cushing, but my take on her technique is
1. Season a NOT non-stick pan, i e, rub it down lightly with some oil on a paper towel
2. Keep shaking the pan, for that fluffy result, helping the folds to develop and so facilitate light, aerated cooking
3. Proof of a successful omelette is that “baveuse” result, which she describes as ‘soupy’
…. Guess what’s on tomorrow’s breakfast menu Chez Félix 😋!!
(I do have a sense though, King Lear, that your query was intended for Mme. Cushing herself, and was unintentionally entered as a reply to my response.)
@@felixalmeida481 My question was directed to anyone generous enough to answer. I just threw away a crumbling Teflon pan but my attempt to make an omelette in a stainless pan produced a leathery and detestable result. I know that cooking eggs in a stainless steel pan at to low a temperature causes them to stick while too hot and it is burnt, unpleasantly leathery and not 'baveuse' in the slightest.
Thank you for the supererogatory kindness of getting back. My technique is a work in progress.
@@kinglear5952pan should be hot enough for Leidenfrost effect. Only then add enough butter/oil.
I’ve been avoiding my stainless steel pans for cooking eggs for years because I hated how they stuck to the pan and set off my smoke alarms! This video changed my life! I made an omelet today and it turned out perfect! That swirl method was everything
That is so fantastic to hear. I'm so glad you tried and loved the swirl technique. It is a game changer. Thanks
I’ve never been able to make this in a non stick pan. I recently got a stainless steel my fried eggs and pouched have come out perfect every time so it’s time to give the French omelette ago. I always wondered why they call it a classic French omelette yet it always had to be cooked in a non stick pan. So thank you so much. 😊
You are most welcome. That's why I made this video because the omelette is completely different when you use a non-stick pan. Of course it takes some practice to get it right in S/S. or carbon steel. Thank you
Delicious Thank You 😊
I am a culinary student too...and I know what your talking about chef laughing at u during practicals .....loved ur technique n video Maam...!
....❤️Love from India🇮🇳
Christine, this is a “drop the pan” and walk away presentation. Superbly done!
Thank you so much !
I like the way you describe your cooking.. like a professor teaching in a class.
Thank you for watching. This particular recipe is quite technical so I wanted to share all that I have learned about it.
Yes great stuff . True tutorial i wish every cooking channel gets it .
@@macakdipsy8055 Thank you. I like to be thorough to give you the most informative videos. I'm glad you are enjoying them.
Bossy
Wow. The best explanation of cooking scrambled eggs I have ever heard and observed. What an incredibly skillful cook.
Many thanks!
Best French omelette on You Tube. Perfect and you did it with a stainless steel pan! Amazing
It is definitely much more challenging in the s/s pan, so I appreciate your comment. Be safe !
I think Julia would approve. Nicely done.
Thank you . That's high praise .
I first learned to make a classic French omelette by watching Pépin’s videos. Unlike Pépin’s non-stick, I use an All-Clad MasterChef pan which I have had for more than 30 years. When I first learned, I paid special attention to making sure the pan was seasoned. I had great beginner’s luck. Eventually, however, my results have not been quite up to my expectations.
Recently, I have failed to execute the technique properly and my omelettes have been sticking. I came here for a refresher. After watching one of Pépin’s many omelette videos (but not of the classic technique I was looking for), your video popped up and I decided to watch based solely on your choice of pan. I am glad I did.
I think this is an excellent video. It reminded me that I probably needed to reseason my pan. After three decades, my pan’s surface has various nicks and divots. But I scoured it and reseasoned with some avocado oil.
I even tried your forkless swirl technique, but as I watched the egg stick to the side I made a hasty retreat and reached for my trusty fork, reverting to my recollection of Pépin’s technique. The cooked egg demolded easily from the side and I managed a nice omelette without any egg stuck to the pan.
I wonder if I did not have my pan quite hot enough for a forkless effort, so I will experiment with your technique again.
I am intrigued by your introduction of the “magic” ingredient of a splash of H2O. What purpose does this serve? How does it work? If I could offer any advice about improving an otherwise excellent video, it would be to address this.
Nice work. I will look for other videos by you.
Thank you so much for watching and your attention to all the details. It’s such a complex topic and glad you appreciate the s/s omelette. The water loosens the egg slightly creating a more tender texture. Yes the heat has to be high to get the no fork technique . Keep on spinning those omelettes. See you back in the kitchen
I very happily stumbled upon this video by accident. I finally replaced my last worn out teflon omelette pan with a carbon steel pan and looked for videos on the topic. After watching this video, I realised how much I miss you Christine and your show.
I am so glad to see you posting on YT.
commatoes thank you so much ! So glad you discovered my channel and now we can hang out on YT . This technique will be perfect for your carbon steel pan.
I love that as a civilization, there are videos like this that enable ppl to achieve the perfection of an egg fry
Yes, what is it about the perfectly cooked egg that makes us so happy? Thanks for watching
You demonstrate what works for you, but you don't explain much. How do you know your eggs are beaten sufficiently? When cooking, how do you know they're done? Yours were shiny on the top, many people like them to be more dry. Can you go longer at that heat level? Etc. Lovely video, but there are more instructional, educational ones out there. This is my opinion right now, because I am still seeking out that sweet spot between my pan, my new cooktop, added egg volume, butter temperature, hand/tool technique and cook time.....
Thanks for giving international measures. You must have seen the master monsieur Jacques Pépin. He is the best. Your technique is great. Merci
My pleasure ! Thanks for watching
The first few French omelettes I made were using a stainless steal pan, and turned out ok. I always though I needed a non-stick pan and ended up making a mess every time. Thank you for showing other possibilities!
many thanks for your feedback. I just saw this comment, so I wanted to respond. Thanks for watching
Thanks for uploading this video so many years ago. I watched it recently and finally got this technique down our stainless steel pans!
It worked. The secret ingredient you mentioned , and that technique - made all the difference.
LOVE it. That's the point I am making in my video. With this swirling technique the omelette has a lighter texture. I'm not going for the perfect looking plastic omelette, for me it has to taste great and look great ( maybe not perfect) .. Thanks for trying it.
First person to tell me to put it on a high heat, thank you!
Bravo! You got it! Another great video, thank you.
Thank you so much. I'm always excited about making an omelette.
She is a woman. She would be brava, not bravo
@@shahparaltaf6578 In this sense, as per my use of the word, "bravo", I used it as an interjection rather than an adjective. When bravo is perceived as an adjective in the speaker's own language, declension would not apply.
I love you!!!! This is a great technique i need to master! Thank you soooooo much!
Thanks so much. I hope you try it. You will need some practice but it makes such a great omelette.
You lady, and John 'food wishes' is the most best cooking-tube out here :-)
Thank you for watching !
I watched many recipes french as well yours is the best thanks chef
Many thanks ! See you in the kitchen
Put some turmeric powder, chpped onion,tomato,coriander leaves,green chilly on french omlette. Thats an Indian Omlette !!! 😃
and thats way freaking tasty
Masala Omellete!!! :)
This is how I make it (without the turmeric). Just like my grandma!
@@aadhithanu9070 1.i don't like turmeric
2.im not in India
@@HotdogSosage
Nobody puts freakin turmeric in India......it's pathetic
Oh my goodness!!! Finally, someone not using non-stick. Thank you! Great video. I've watched so many videos how to make a classic french omelette.
Awesome ! I know it seems not many of us venture into the s/s pan omelette.
Wow tough crowd!!! The skills it takes to cook the omelette in that pan is exquisite work hats off to you 🤯
MindBlown Chef haha! Yes it’s a tough crowd out there. I’m happy that you enjoyed my technique and it’s a whole different story making an omelette without a non- stick pan.
Wow, I definitely enjoy that, favorite 🤩
i love your so exact explanation!!! thank you Chef for your great videos!! :)
thanks for watching
Your video inspired me to buy that stainless steel omelette pan I've been eyeing at Bed, Bath & Beyond - your video, plus the pan being half off. Not only does your technique produce the best omelettes I've ever coaxed out of a pan, but it's just plain FUN! Thank you!
That is sooo amazing to hear. So glad that you tried and love my technique. 👏👏👏
Christine, I made this today and it turned out amazing. I was so surprised how creamy and delicious it tasted.
Tod Martens that is amazing. So glad you tried and loved it!
I knew it ~ I knew it~I knew it~
My Momma told me her dad had some French in him and the way I like my food always seems to lean towards how the French do it. This omelet is MAGNIFICENT 🥰
I Love soft milky eggs.
Thank you so much, great video. BTW, I love that part... "no matter what happens, phone rings, world coming to an end, I do not let go of this omelette, I keep going", LOL!
So true! and funny. Thank you for watching and glad you enjoyed it.
Just what I needed! 🙏 hurray no non stick pan needed!! 😃
Couldn't agree more. i can't stand the non-stick pan for omelet.
I REALLY like the way you rolled/ plated that omelette. I've been watching a lot of omelette videos to try to learn something new, and you're the first one to teach me something new. Since you gave me a tip, let me share one of mine with you: Instead of using a mixing bowl to beat your eggs, next time you make an omelette try using a tall water glass. Just a standard pint glass or something similar. It makes it much easier and faster. Thanks again!
I guess the large bowl makes it better on video :)
Medium heat, add the butter, wait until the butter stops foaming and just starts to brown, add the eggs, I do it a bit different than she does, I do left hand shake the pan and right hand stir with spatula. It's done in just a few seconds and I like how it looks a bit better than hers (smaller curds), but It's always a perfect nonstick release from the stainless when i do it this way. And zero browning. Looks pristine and traditional. I give christine all the credit to teaching me the secret. The temp is key! add the eggs when the butter just starts to brown!! You don't need nonstick for omelettes!!! witchcraft!!
I really like the way you explain your techniques that is why i subscribed ! Thanks !
Thank you for the sub and so glad you are enjoying my videos. Stay tuned for more..
Love your cooking technique, fast no fuss and easy peasy, just the way I like it
"noisette" and "baveuse" - very cool. The French have terminology for everything in cooking!
I know ...so true. I love all the French culinary words. Thanks for watching
Ha! You should check out the French terminology for love making. By the way, the word you are looking for is noir, which means black. Noisette is a hazelnut. Nice Bond icon.
wow this is great
I like to imagine that you're tossing those eggshells down the hallway in your home or throwing them at someone behind the camera
It's a mystery where those eggs shells are going! Happy New year and thanks for watching
All good chefs have a compost heap in there kitchen corner ;)
The hallway for sure
If she can make an Omelette like that... I bet she's also mastered the art of Aim ‼️
@@ChristineCushingI know exactly where they are going as my wife does the same..I m use to it.
Hello maam! What an amazing way to teach with an outcome that made me proud!! You have a an amazing way to teaching maam! It took me three trys to get exactly the right outcome! And of course, now, I can say I know how to make a french omlette! All the credit goes to you maam! I consider you my "guru' for teaching this technique! Now I can put you in this category: Mother, Father, Guru, a good Friend, and then God!
I love using my Bougeat carbon steel skillet to make omelettes. My technique is nearly identical to yours, even the reverse grip to roll the eggs onto the plate is the same. I will lift the pan off the burner to prevent coloring the eggs at all, and use a heat proof silicone spatula to help shape the eggs as I go to get the perfect shape on the plate.
Oh, the carbon steel is the real deal. It's incredible how that baby transfers heat. Thank you for watching and keep making those great omelettes.
I was expecting a repeat of other techniques. Vigorously shaking the pan is a great way to get them hot and evenly cooked without browning. Bravo!
contemplate thank you ! Yes it is all about that super quick swirl for the perfect - soft in the centre - omelette .
I just ate and watching this made me hungry again lol
Awesome that was the easiest way to make instead of using fork ruining my nonstick. Thanks Christine for teaching the technique. Your awesome
Many thanks !
It will be my breakfast for tomorrow ❤️ it looks delicious
Thank you for watching and so glad you will try it.
Yes!! Worked on my Onyx frying pan!! Finally the correct technique.. wauw, thank you very much!!
That was actually interesting!
Well worth watching.
I shall have to get myself a new non teflon frying pan an try this.
Très pédagogique, j’adore 10/10
I think that after all of the videos I watched ... this was the last thing I needed to achieve the necessary result, since I am not using a non-stick. The water, and the proper temp control definitely gave me the needed edge
Thank you ! That was exactly why I made this video. I don't like using nonstick.
Even though this is five years old I’ve just seen it and I’m impressed Christine! Didn’t think this would turn out!! I shall try it this way now.
I like your swirling technique...
2-minute-kitchen *Its not just hers but yeah she’s definitely doing it right. That technique has been developed for years upon years...longer than shes even been around.
Thanks! I just found this video on my 4th attempt of the night. I was about to give up and buy a nonstick.
Oh sooo cool!
Wow!! amazing.... You are really good with the technique of omlette making. Thanks
Many thanks!
Convinced! Subscribed! Great teaching! 👍
Thank you for the sub ! I'm glad you enjoyed my omelet.
So professional 👏
Thank you for watching
Excellent again! 🙋
Thank you !
Omg I've been making my omelets like that! I use iron frying pan, they're ancient and just as non stick as any teflon!
I use gruyere cheese and I do exactly like you, shaking the pan! I never knew it was a technique, but I'm a cook and foody and at 63 I've become as seasoned as my iron ware!
Love your video! You are fantastic and animated and keep me engaged! Excellent vid and I subscribed!
Thank you so much for the sub. I'm sorry for the late response, as I just noticed your comment. I'm so glad you are enjoying my videos.
After try one, i can say it's very good, and simple to do ! Thank you very much !
Merci!
@@ChristineCushing
With which dish do you recommend accompanying the omelet please? I tried the nut salad but I am not sure.
Love the diva turn at 3:15 :)
Hmmmm . . . Love some of the techniques. Can't wait to try this
Thank you for watching. I hope you try this omelette. It's delicious.
@@ChristineCushing Thank you as well. I love cooking. My dad was a chef. Alas, I was a paramedic, but love learning new cooking techniques.
Watched Chef John on Food Wishes... little different in that he uses a whisk. The results look very good in this case as well as Chef John's. I will try both. Thank you for sharing.
Enjoyed watching the omelette being made.
Deepali Palekar thank you
Definitely the most fail proof method for making an omelette, in which I've tried. Thank you so much! I have subscribed and look forward to learning more from your channel.
Why thank you so much for the sub and for watching. There are many more videos that you can watch for inspiration. See you in the kitchen
Wow! You are so good at showing all details, all nuances! I saw the preparation of French omelette by several chefs, and you are by far the most thorough! Thank you Christine!
You are most welcome. Thanks for watching
Damn in a non stick pan and not touching the eggs.Woman you got talent!
Thank you for watching !
NON, non-stick pan you mean...
good I lilked her talent too.
Bravo! A real classic method (and with your special swirling skill), thank you very much!
Thanks for watching . I'm glad you enjoyed my method, as I'm not a fan of using a fork in the pan.
@@ChristineCushing Your swirling skill is really amazing, I've never seen before. :)
This is the most technical 3-egg French omelette I've ever watched. You explained everything which the most videos here didn't so I'm subscribing! 😁
Thank you for that! I really try to give you the ' why' instead of just a series of instructions. Thanks for subscribing and stay tuned for more fun videos.
WOW I just found this video and you are one of tbe best cooks and teachers I've ever come across. Amazing
chilldude22 much appreciation. Thank
You !
drooling, I'm want to try them today....for sure
😁
Thank you. I hope you try it and enjoy !
Well done. I love your explanation and perspective. Jacques Pepin uses a non-stick pan in his video. I made a classic chive French omelet this morning and it came out good. It was the best one that I made in many attempts. I still need more practice. 3 eggs in an 8" pan is the best ratio I've found as well.
jgfunk thanks for your comment . I’m glad to see that someone shares my obsession with omelette making 😀
You make it look easy
I subscribed just for this video ... And yes omelettes predated both nonstick and stainless steel pans by probably hundreds of years....
Excellent tutorial. Please keep them coming.
Thank you for the sub ! I'm so glad you appreciate all the care that goes into making a great omelet in a S/ S pan. I hope you get a chance to look at many of my other videos,
@@ChristineCushing Making omelette in stainless steel is definitely a real feat.... You said you're a dare-devil but I think you're beyond that.. more like a wizard chef. You definitely know your stuff and have some tricks.... Some people may have some sticking with carbon steel and even some less-than-perfect Teflon coated pans.
Your technique made the stainless steel more nonstick than Teflon...
Excellent channel... Please keep it going ❤️👍💐
That looks so good! I miss watching you live. Food network replaced many of the good teaching shows for pure entertainment like competitions or challenges and that ruined it for me. Anyways happy to find out that you have a RUclips channel!
Thank you Frank. I appreciate it. We can have some fun cooking here on RUclips. Stay tuned for more fun in the kitchen.
For sure! I'm so disappointed not to be able to watch great chefs on tv.
@Christine Cushing, you have a magnificent channel! The captions of the videos show an effort towards visual aesthetics, a trade mark of a chef. The choices of the videos are really equivalent to assembling a menu. And a great menu it is, because I love your choices, which I think is relevant toward an appropriately targeted audience.
So, high praise from an armchair critic.
Thank you for your feedback. I have put a lot of effort and all my collective learning from a lifetime of cooking. I'm so glad you are feeling it. The kitchen is an incredible place where every day there is something new to learn. See you soon.
I like your vee photo
@@smitprmr Thank you! I photoshopped a bee photo from Google images and made it into an icon, but it turned out so cool that I have not put up another icon in years.
Finally! Somebody isn't using a Non-stick pan!
(I have no nonstick, just lots of carbon steel and cast iron.)
That's the way to go, in my opinion. Thank you for watching
Love my Debuyer carbon steel pans, excited to try this in my smaller one.
Great technique, I was looking this for a long time, one question though do we keep high heat while swirl the pan? Thank you 🙏
Thank you . Once I drop the eggs in I do lower the heat slightly but still keep it at medium high, while swirling. The key to keep it in motion so it doesn't colour but firms up. It takes a bit of practice.
I was just making omlette last week and my sister was making remarks on how I moved the egg around immediatly after putting it in the (hot) pan.
Or folded it while its still liquid on top and general backseat cooking (kinda annoying hearing that from someone whose cooking skills are barely above boiling pasta).
Long story short, my nephew saw my near perfect omlette and being the egg fan that he is requested that as his dinner.
Was fun to watch her face of realization when she did a couple omlette no-no's and hers turned out terribly :P
(Sorry nephew, I'll make you one next time)
Didn't know about the water trick. Will try that next time.
Thank you for watching and for sharing your experiences.
No water for Jacques.
I just came across your channel today.
When I was first trying to get the French omelette down, the best advice I got was don't try this without a non-stick pan if you're a beginner and don't spend much on the pan because none of them remain non-stick for very long.
I watched your video on making steel pans non-stick with onion which led me to this one. Watching your swirl technique and the thought of being able to use my 8" steel and copper pan have renewed my hope for making French omelettes regularly without it being so hard.
Much respect, I'll let you know how it goes.
I'm glad you found my channel. It does take some practice but this omelette technique makes the best texture with a fluffy , just cooked egg. The non-stick pan yields a completely different kind of omelette that I'm not a fan of . I hope you try it and let me know how it goes. The key is to keep the pan in motion, once you drop the egg in and then lower the heat slightly so it doesnt' brown. I know so may details. Good luck
@@ChristineCushing I've made three omelettes now and they've all been good. I'll tell my foodie friends to check out your channel.👍
Nice but ....... go to Bali. Every breakfast, they are just perfect and with a good combo of onion, cheese and tomato, which keeps them moist or if one prefers, any ingredient one chooses. Masters of the art.
Fine, but this is a lesson in the classic French technique. Often, simple is simply wonderful.
Beautifully done 👌😋
Bmuzammil Spears thank you for watching !
where Can I buy the h2o secret ingedient , sounds good
the best place is to go is the nearest mountain top (trekking is better than driving, car exhaust pollutes air over the mountains). Heard that bringing in bulk contaminates it and you cannot store for long period, so best bet to get is 20 ml
H2o is water
@@aldiaarmada4250I'm not silly 😋 it ent water 💦
@@masterciefl2k is it squeezed from berries in the mountains
For fresh h2o wait after a rain go out and look for any leaves on top of them are freshly seasoned h2o
You are a perfectionist. I can’t get enough of your teaching skills. Love it ! Thank you .
Thank you much ! I’m glad you are feeling my constant obsession with the details
😀
*Wow!! No spatula at all! Looks devine.*
Thank You ! There is something magical about mastering this technique. I'm glad you enjoyed it.
Just threw out my flaking teflon pan, this is so good to find at 11pm when you only have stainless steel pans. Bavous baby! Worked perfectly.
Awesome !! Great job
YOU ARE GOOD........!!!
The most fascinating easy understandable omelette video. Thank you very much. :D
Many thanks. Thanks for spending some time with me in the kitchen.
Stainless steel pan, not easy. This combination will be tasty.
Out of all the chefs I have watched that looks the nicest French omelette!!!! Cant wait to try it!!
James Dodds thank you so much. Hope you do try it !
Best omelette recipe I have come across. Last but not least, I am in love with you. You are a unique person. God bless.
I am so impressed you did it with no browning on the egg perfect!! Yum!! This is how I love my eggs thank you for teaching us how to do
I love the way that omelette is looking and have to try making it myself. The only thing I miss seeing in it is ham since I love ham in my omelette and that is the way I use to order it when in the Air Force and went to the military kitchens to eat breakfast, or midnight chow.
Stick to hotdogs..
@@nicolasbouyiouclis4726 yuck
@@nicolasbouyiouclis4726 interesting idea...
OH yeah , I put ham on mine.
I have great expectations for your video. I have tried the Pepin method and gotten it right maybe once or twice.
Steven Walter please let me know how my method works for you. It does take some practice.