I spent 3 years trying to perfect my French omelette technique by making them for myself, mom, dad and brother for breakfast. And after finally achieving results I am happy with. I suddenly developed an allergy towards eggs. My pain is immeasurable. Also fantastic video. You are going to make it big some day. Professionalism, cheery demeanor and passionate. See you at 1 million subscribers. Cuz it's coming.
How come there’s always one of these comments on all his videos I’ve seen.... comment something more original.... I think everyone that follows him can see he’s popping. But yea...
I don't want to sound like a dick but why tf would it take you THREE YEARS to learn something that shouldn't take more than... Idk... 20 tries to learn? I got very lucky the first time I made it and I made it pretty much perfect. Then I fucked it up horribly a couple of times and then it's pretty much incrementally improving to the texture of your desire. It's not much of a science lol
Jacques was my Dean of Culinary Studies! He is a master of his craft! Practice and patience are the only true way to conquer technique in the French culinary skills! I graduated 30 years ago from the French culinary institute in NYC! And I am still learning everyday! Thank you 🙏 your video was awesome 👏
Ethan Chlebowski Ethan that is the whole secret to being the best you can be! Never think you stop learning it opens up a world of culinary possibilities! Happy Cooking my friend
Splurge on a high quality pan, usually brand name, low profile as you do not want high edge. Search for an omelette pan and use it exclusively for scrambled eggs or omelettes and NOTHING else. Do not use very high heat or it will ruin the pan. preferably 9 or 10 inches for a 3 Large eggs omelette. Better make two 3 eggs than a single 6 eggs omelette. I have many pans and found out that the triple layer pro line pan are better than the cheaper classic line from the same brand.
My egg pan is 8 in carbon steel. It came from Walmart. I bought it while I was traveling and it turned out to be so nonstick I made it my egg pan. I have other much more expensive pans but that little pan just works well.
I bought a 30 egg tray and spent the better part of a sunday morning tryin to perfect the Pepin French omelette a bunch of years ago . By the final 3 egg omelette I nailed it. For some reason, it helped to talk to myself in a French accent while I tried to perfect it .
French viewer talking here. You cook with passion, respect for the tradition and most importantly with in mind that the only thing that counts is the pleasure to share and eat : you are half french and you don't even know about it man !
Ethan: "don't use a non stick pan that has scratches in it" also Ethan: *picks up metal fork* everyone: ..... Ethan don't Ethan: *waves fork over non stick pan* everyone: Ethan please let's just talk about this Ethan: *widens eyes*
@@dome1404 Actually this recipe works with fork quite nicely. I learned it in no time, by French recipe. It does not matter whan pan you use, it is matter of how you use the fork.
@@Dealanach Well you can also call it omurice and do it with chopsticks. This does not need any pressure though, and rounded untensils like whisk or even the right pick of fork without sharp angles have very low chance to scratch it.
@@michalviktorin6758 I've never encountered a fork with smooth, rounded tines, but such a thing could definitely exist. Or if you're super handy you could even sand them down yourself I suppose.
Ethan, your content is so great. I love how educational and straightforward your videos are, and your tone is pleasant. I hate loud RUclipsrs! Keep up the great work
This looks so much easier than when I had to go through in school. We were not allowed to use nonstick, we had to use a fork, and high heat. I will say that because of that our chef forced us to learn how to cook under pressure under that high heat to move fast. But if you're just trying to make yourself a French omelet at home it doesn't matter. But it takes me just over a minute to put a French on what together once it's in the Pan because if that intense learning process... excellent way to bring this to the home cook.
I would love to have had that experience under a teacher like that. I finally learned on my own to do a French omelette using nonstick and it took years to become consistent.
Your nonstick pans are cursed man. I've had a lot of problems learning the french omelet, but i've never had it stick to a nonstick pan that wasn't scratched.
He turned off the heat too soon. Contrary to what you would think, the minute you turn off the heat, the layer of fat and water between the pan and the food starts to coagulate and that "floating" effect goes away, causing the omelette to stick just enough to ruin its shape. I never turn off the heat until I have the omelette to final shape.
Start to roll the omelette edges earlier, whilst the egg is still runny on top. After we have folded it give the rest of the time to flip over 180 and this will seal the edge as it cooks and keep it runny inside. Place a plate directly on top of omelette whilst still in pan, flip pan over so omelette is now on plate, remove pan for the 'viola' reveal :)
I do it like this... Well heated stainless/cast iron pan, 1-2 Tbsp canola oil, lower the heat to medium egg+ cream mix. Scrambled with wooden CHOPSTICKS, put the filling when needed, flip or roll with a turner. Perfect everytimeeee
I made a slamming omelette using my lodge cast iron pan, but I achieved it by not only using a bit more butter, but I cooked it on a low heat once it began to form. I then covered the pan with a stainless steel pot cover and the steam made it fluffy , moist and had no separation issues.
Try this. Add just a bit of water (maybe a teaspoon or two) to the eggs. This allows a small amount of steam to "float" the eggs off the surface of the pan and prevents them from browning a few seconds longer. In addition, don't turn off the heat until you have the eggs in their final shape because counterintuitively, the hot pan and that little bit of steam actually keep the eggs from sticking and facilitate creating the final shape of the omelette.
What I found really improves the taste of these is using a blender to scramble the eggs. Also, very true about the new non-stick, I always buy the cheapest non-stick pans because even if you're really careful they can only last for a few months.
I've found it useful to melt a small amount of butter in the pan after the omellete is folded, then let that butter seep under the omelette before removing. The last part is less likely to stick to the pan this way.
Have a dedicated egg pan. Only use butter. Rinse it with hot water and use a brush. No soap, if possible, or else you'll have to re-season it. Yes, I mean a non-stick pan. I like the ceramic type. Also, I like bamboo chopsticks, not separated, along with a rubber spatula. Another source of video eduction are Japanese Omurice videos.
You’re like me. You’re experimenting and then you finally nailed it and you can’t remember what you did. You should be shooting video while you’re testing.
Your channel is gold. Im a firefighter and at the firehouse its shocking the stuff that sits on our table. At home I can get my inner Frasier on. Subscribed.
The recipe I used told me to put butter under the edges of the omelette just before you roll it. Just kind of tuck a couple little pieces of butter under it and slowly lift the omelette(without rolling) to loosen it from the pan. The more you distribute and get under the omelette before you roll it, the more you can ensure it won't stick and ruin the roll. I use low heat and often use two spatulas so I can be more gentle
Water is key here. A few drops in the eggs help to process them more fully when whisking. (Also, whisk until they're foamy on top - a good minute or two; most don't whisk enough) And a few drops of water in the pan will help you know when it's hot enough. Water evaporates at 200 degrees so when the water is bubbling and becoming steam, you know the pan is ready to melt the butter. :)
Uses fork while cooking omlette in nonstick pan. Gee I wonder why it gets all scratched up =_=' Guess some one likes food with that extra pinch of Teflon in it
I have been making a 2 egg french omelette for myself every morning for about 5 years now. I’m using a carbon steel pan, that I only use for omelettes. Perfectly non-stick, even better than a brand new non-stick pan that I bought 2 years ago. I use medium- high heat on an induction stove. First I heat up the pan with a little raps seed oil. Then I add the butter , and when the butter is almost silent I pure in the eggs (salt and chives already in the eggs). Now you have to be fast. Already after 30 - 40 seconds I can start folding the omelette and turning it over to the plate. Absolutely no sticking. Sprinkle a little chives or parsley on top and enjoy your breakfast.
I am in process to perfect mine, i find it useful to start with low-medium heat. I felt you started too much heat and were a bit too inpatient in the beginning and ended up too cooked omlette. Thank you for the salt tip, will try
Funny enough, my best french omelet was the first one I tried! It wasn't perfect, but it was very close. The sad thing is I never actually managed to repeat the feat. Beginners luck I guess!
Funnily enough, a month or so ago, I was making omelettes just for the heck of it, and without looking it up, was doing the same steps, with the exception being I didn't actually scramble the eggs in the pan. I just melted the butter, poured in the beaten eggs, and without scrambling, just waited for them to set. It got me a sort of gooey interior instead of a set one, which was what I was going for. I also got lucky, my pan I was using never had any sticking problems.
I love making french omelettes. Edit: I'm not making a true french omelette :). I don't know what this kind of omelette is called. Anyway, tip: if your eggs are sticking to the bottom of your pan, read on. Do not stir the eggs like he does here 2:53. That mixes the eggs into the butter and causes the eggs to make contact with the pan and then much more likely to stick to the pan. I use an aluminum frying pan, no nonstick pan needed. I hate nonstick pans because they scratch over time. I'm njust a guy cooking at home. But this what I found. You can a layer of butter (two tablespoons for three eggs) between the eggs and the pan. The amount of butter really depends on the size of your pan. If your pan is too wide, the butter will spread out and the layer of button will be too thin. You want the eggs floating on top of the button, yes, lots of butter. Let the eggs cook for about 30 seconds maybe a bit longer until they start to become a little firmed/solid/not liquid. Then holding the pan by the handle, vigorously move the pan back and forth so the eggs slide around on top of the butter. When the eggs look close to done but are still very soft/runny on the top side (bottom side will be cooked and the top side will not be cooked), take off the heat and roll the eggs up. The eggs will finish cooking inside due to carry over heat but will still be very, very soft and moist.
I upped the difficulty and make mine in an electric skillet. Took a while to get the heat and butter correct but I'm consistently making nice omelettes.
Hey, I just found your channel and am enjoying your presentation style. I'm one of those strange people that makes French Omelettes in a stainless steel pan. If you heat the pan first before adding oil or butter, nothing sticks. I also use one chopstick to stir the eggs. I learned that from watching a Chinese chef making egg drop soup. Chopsticks won't damage the pan.
The best tip I find is to keep a pan (mine is non stick) for omelettes and never wash it up. After it has been used wipe it out with a little oil and a paper towel. After doing this a few times the omelette will not stick at all. This method works for me on a non stick wok as well. The only difference with the wok I do rinse it out with COLD water and no washing up liquid at all. My final tip is if you have non stick egg poaching cups once again do not wash these up only clean them with a paper towel and a little vegetable oil. After using them a few times the poached eggs will come out easily without any sticking. Ethan maybe there is a video here to test out my thoughts........
Here is what i learned from my 1 year of making it for my self every morning. FRESH NEW PAN IS A MUST!! 1. for 25cm pan 2 eggs will work just fine 2. add salt before mixing it will make mixture more homogenous 3. use chopsticks to whisk eggs, it will prevent foam forming 4. use 7 out of 9 level on the stove (it depends on the stove) 5. there is no need to go hard on the butter, 1 tbs to pan is enough 6. to scramble eggs use wood chopsticks, they will create super fine stings resulting in a very smooth and easy to fold texture(work fast) and 0 damage to pan 7. to roll it use rubber spatula. For 2 eggs it will be more like rolling a carpet until the last fold. Last fold will go towards you and you can roll the whole omelet to seal it with residual pan heat.
wow, i just followed this video but I added some creme fraiche into the eggs to beat with. Cooking this took quite a while to do cuz I went really slow as I was working with an electric hob set and my pan isn't great. I diced some onions and had them on the stove slowly sweating with butter while preparing and cooking the eggs enough to add them. i was worried initially as the eggs sounded like they were starting to stick to the bottom of the pan, while scrambling, but I decided to leave it and trust the process. Took the eggs off the heat and let solidify, added onions and cheese and started to mentally prepare to roll it. i found a metal fork to be best because it was skinny and all I had (besides a thick wooden spatula). I broke the eggs free around the rim of the omelette and started to roll. i was really pleasantly surprised to see that the eggs looked identical to the ones in your video (not one spot of brown), unfortunately, the roll wasn't as perfect (it split a little) but at least I didn't overcook them and again unfortunately the roll was pretty much destroyed while transferring to the plate. Regardless, I have never tasted something quite like this before I was blown away by the immense flavour and fluffiness of the eggs, the sweetness of the onions and cheese, and the butter paired excellently. I will definitely be doing this again but I don't expect the next one to come out like this. Beginners luck?
I made a damn good one for the first time in a class in high school. Mine was used as an example. Don’t care too much how it looks, but sprinkle some good Parmesan before rolling and you have perfection.
Although I'm late to the party, here's two tricks: Instead of constantly using butter to lubricate the pan while rolling and folding, use the wet eggs pooled on top (if there is) to drip back out and re-roll. It stops the egg from overcooking outside and keeps an even cook. Second is use as low as you want in term of heat after your initial "scramble". It may take longer, but it will provide a homogeneous texture on the outside and give you time to see how the eggs are reacting in the pan. Edit: I forgot to add that using a properly sized pan relative to your number of eggs is key as well for heat distribution.
This seems really similar to Cantonese scrambled eggs made in a wok, except folded up at the end (and butter instead of lard). Instead of agitating with a fork for the curds, you just use a spatula to push the cooked portions to the side and tilt uncooked egg into the heat. Also, if you're good with chopsticks, get some of those giant cooking ones instead of using a fork to save your pans. :)
My process: High heat Butter Add, strained, rested egg mix Immediately remove pan from heat Scramble with wooden spatula Rest for a few seconds on heat while tucking sides Tilt and roll while still runny, over heat. Generally comes out smooth and silky. The hardest part is a good skillet and the right amount of eggs for your skillet size.
I’ve made the perfect omelette a few times, without using any fork or spatula… pan motion rolled it together perfectly. This is fun. You really don’t want a leathery skin.
I love your videos. Always learn a tons. Your style is remarkable. Let be real though... You created an omelette 'roll', not a french omelette. Where is the 'envelope' of egg? I've tried an failed many times. :)
Making a French omelette was a test to get hired in one of the restaurants I worked in. Chef simply said “Make me an omelette”. He was a French Immigrant, old school brigade kitchen. ( I was advised in advance about his test by a friend). I made it for him, He took one bite and asked if my instructor was one of his friends
Ethan, did you see the cross-collab between Adam Ragusea and J Kenji Lopez-Alt (it is on both of their channels)? Kenji talked about his salt tests with eggs that you link to in your recipe on your website, plus a lot of other stuff (1 hour 16 min). I use my well-seasoned carbon steel pan and less butter to start, but I put some blob of butter in the egg mixture that melts more slowly in the cooking process. It is the same amount of total butter but the blobs temper the eggs as they set.
1. As I see it, you say embrace" is the new way to spell "eat". :) 2. You failure will keep you fed, and hungry for more the next time. (Rewrite of the line.. yw:) 3. NYT *used to* have a video of Frere Jacque (Pepin) aking a French omlette in a steel onlette pan (saucepan?) BUT they have replaced it with one of him using a nonstick pan. I liked the first video and wish to watch it again. ... back to watching yours. ...edit: Jacque shock the pan so the omlette was slipping in the pan > from the beginning. Living forking master grandpa.
I've been making these every morning for months now and I always try to use the least amount of butter I can get away with. Sometimes they come out pretty good, I gotta say.
If you want to use metal utensils, use a correctly seasoned carbon steel pan like the Frenchies do. Heat pan to medium, then put in 2 oils: olive oil and butter. Then gently pour in your beaten eggs. No sticking when I do this. "Enjoy the failure" is the story of my life in other areas. It baffles me how you manage to stick your eggs to your nonstick pans. You can also try letting your eggs come up to room temp before cooking them. Keep trying. Once you get the technique right, it's very satisfying.
I cook mine similarly, although probably lower heat. I start folding once I the egg no longer runs (IE, if the tilt the pan, it stays in place mostly). Although I've never had a sticking problem.
I make my omelets on a stainless steel pan with zero sticking evey time. Heat your pan on medium. Once warmed up add like 2 tablespoons of butter (depending on size of pan). Add your eggs and your good to go! The eggs slide around like non-stick. Your eggs look tasty though! (Be sure the butter coats wherever the eggs will touch.)
Did you check out the series by Alex (formerly Alex French Guy Cooking) on his channel about perfecting the French omelette? Jacques Pepin -- himself! -- gave his approval to Alex's final attempt.
I don’t use nonstick pans. It took me years to get it right, but I’m able to make a French omelette in my cast iron omelette pan. A very well seasoned pan, heat regulation, and amount of butter has everything to do with it. I even succeeded doing them in my carbon steel pan….not easy, but it can be done. It’s been a while, and I would probably mess up a few times, but once you know what’s happening, it will always be there. I still watch the Jacques Pépin video (the older one), from time to time. I like the folded omelette better anyways, and I taught myself to do an all egg white omelette which I have most mornings now. …That’s an even bigger challenge. I’m an average ok cook, I just got obsessed with the omelette is all. In a professional restaurant, are non stick pans used for eggs? Just curious.
Sorry I was wondering about the salt thing! I have heard the opposite about salt, that it supposedly draws out moisture from them. I would like to read that article you mentioned :) Always down to learn something new.
I wonder if you have seen the first technique that Julia Child uses in this video? I saw this video more than a decade ago or so and that's the way I do it. it works great!!!
I have learned not to attempt the omelette techniques in Sunday Brunch buffet lines. I will try your very clear instructions. Question: what about cheese and other fillings?
This was the first French omelet video that combined technique with a heart for the quest. I’ve been trying for years to produce a Pepin. Been close. First issue: non-stick or carbon steel. The Pepin video is non-stick, but for sure he learned on carbon steel. So I am trying carbon steel. Greater degree of difficulty. Pepin does not use cheese, but I want cheese. Greater degree of difficulty. Next - high heat or medium. Carbon on medium, no way for me. High heat. The greater speed needed is a higher degree of difficulty. Amount of butter? Has to be a large amount of oil plus butter to avoid sticking. My impression is that with a lot of oil and butter, you will get an almost instant slide of the eggs on high heat on carbon. Then you are off to the races. Attention has to be paid to the constant shake and stir. Too much of it and the oil coating will dissipate; the dreaded stick. I’ve had to do an oven seasoning multiple times as a result. Two days before getting it right in order to try again. The mixture needs to be gingerly coaxed under the partially set bottom. As the top begins to set, I put the cheese down the center. By then the heat has to come off. I use a glass top, so the pan has to come off the burner due to the high heat retention. The roll is fairly easy, but I find the dismount really tough. But I’m getting better. The grip doesn’t matter at all. The receiving plate at the correct angle matters more. The best I have done is pretty darn good cosmetically but usually have a touch of browning. The extra oil can easily be wiped away and doesn’t seem to make for a greasy omelet. Cheers to all and happy questing.
Nice but seems a bit overcooked. No need to butter in the pan. Just use a fork and shake the pan rapidly to break up the larger curds. Lift at an angle off the heat and roll, tuck corner, bang ends and fold. Flop. Done. Key is to turn down the heat a little. People will say “high heat” but your burner is your burner. Your pan is your pan. Gotta do what makes sense for your own environment. Turning down to medium heat cooked just as fast but I was able to get a great soft omelette with no brown at all. High was too volatile on my glass top.
"Strive for perfection but embrace the failure." Yes, that's the name of the game with the French omelette. For me I have a bunch of failures. Yes they tasted good, creamy and soft in the middle, nice and yellow... but I also had egg sticking in the pan, omelette broke apart during the roll out, runny eggs with whites showing, and really ugly looking shape on the plate. I'm not giving up though. I always keep my camera phone ready just in case I get a really good one.
In Germany if you start your apprenticeship in a hotel the better part of the first year is breakfast service where you have to send that type of omelette in less than 8 minutes and omelette really fuck you up the most
I was working on making french style omelettes earlier this year, finally got them down perfect and I have to say, I just don't think they're very good. I much prefer country style omelettes with some color on the outside. French omelettes just taste boring to me.
I spent 3 years trying to perfect my French omelette technique by making them for myself, mom, dad and brother for breakfast. And after finally achieving results I am happy with. I suddenly developed an allergy towards eggs. My pain is immeasurable. Also fantastic video. You are going to make it big some day. Professionalism, cheery demeanor and passionate. See you at 1 million subscribers. Cuz it's coming.
F
How come there’s always one of these comments on all his videos I’ve seen.... comment something more original.... I think everyone that follows him can see he’s popping. But yea...
I don't want to sound like a dick but why tf would it take you THREE YEARS to learn something that shouldn't take more than... Idk... 20 tries to learn?
I got very lucky the first time I made it and I made it pretty much perfect. Then I fucked it up horribly a couple of times and then it's pretty much incrementally improving to the texture of your desire. It's not much of a science lol
@@thenewandrei4o94 dude I was 13- 16 at the time. Gimme a break.
That means clearly everybody but you thinks these comments are nice
"Strive for perfection but embrace the failure" is just good life advice in general
Truth. The more I learn and think about cooking, I realize how much good life advice it teaches me.
Jacques was my Dean of Culinary Studies! He is a master of his craft! Practice and patience are the only true way to conquer technique in the French culinary skills! I graduated 30 years ago from the French culinary institute in NYC! And I am still learning everyday! Thank you 🙏 your video was awesome 👏
No way, that's very cool! Like you, I'll never stop learning about cooking and that's what I love about it most.
Ethan Chlebowski Ethan that is the whole secret to being the best you can be! Never think you stop learning it opens up a world of culinary possibilities! Happy Cooking my friend
The hardest part is having a good pan.
This is so true lol, even the angle of the edge can makes great differences
Splurge on a high quality pan, usually brand name, low profile as you do not want high edge. Search for an omelette pan and use it exclusively for scrambled eggs or omelettes and NOTHING else. Do not use very high heat or it will ruin the pan. preferably 9 or 10 inches for a 3 Large eggs omelette. Better make two 3 eggs than a single 6 eggs omelette. I have many pans and found out that the triple layer pro line pan are better than the cheaper classic line from the same brand.
Mine used to be excellent still i couldn't make the perfect omelette now it sticks for some reason i hate this omelette it seems impossible
@@mail123619 The trick is to never use high heat on them... Also, try to use a pan without the PFOA or any gimmicky coatings.
My egg pan is 8 in carbon steel. It came from Walmart. I bought it while I was traveling and it turned out to be so nonstick I made it my egg pan. I have other much more expensive pans but that little pan just works well.
I bought a 30 egg tray and spent the better part of a sunday morning tryin to perfect the Pepin French omelette a bunch of years ago . By the final 3 egg omelette I nailed it. For some reason, it helped to talk to myself in a French accent while I tried to perfect it .
but of coarse
French viewer talking here. You cook with passion, respect for the tradition and most importantly with in mind that the only thing that counts is the pleasure to share and eat : you are half french and you don't even know about it man !
Ethan: "don't use a non stick pan that has scratches in it"
also Ethan: *picks up metal fork*
everyone: ..... Ethan don't
Ethan: *waves fork over non stick pan*
everyone: Ethan please let's just talk about this
Ethan: *widens eyes*
i think that's one of the non stick pans where u can use metal
@@dome1404 Actually this recipe works with fork quite nicely. I learned it in no time, by French recipe. It does not matter whan pan you use, it is matter of how you use the fork.
@@michalviktorin6758 Using metal utensils will scratch teflon. Even if you're careful, it's just an accident waiting to happen.
@@Dealanach Well you can also call it omurice and do it with chopsticks. This does not need any pressure though, and rounded untensils like whisk or even the right pick of fork without sharp angles have very low chance to scratch it.
@@michalviktorin6758 I've never encountered a fork with smooth, rounded tines, but such a thing could definitely exist. Or if you're super handy you could even sand them down yourself I suppose.
Ethan, your content is so great. I love how educational and straightforward your videos are, and your tone is pleasant. I hate loud RUclipsrs! Keep up the great work
I appreciate it, plenty more to come!
Let’s support this guy!
I get an uneasy feeling seeing that fork used on the pan like that!
This looks so much easier than when I had to go through in school. We were not allowed to use nonstick, we had to use a fork, and high heat. I will say that because of that our chef forced us to learn how to cook under pressure under that high heat to move fast. But if you're just trying to make yourself a French omelet at home it doesn't matter. But it takes me just over a minute to put a French on what together once it's in the Pan because if that intense learning process... excellent way to bring this to the home cook.
I would love to have had that experience under a teacher like that. I finally learned on my own to do a French omelette using nonstick and it took years to become consistent.
It seems nearly impossible to keep the butter from burning on high heat. How do you do it?
Your nonstick pans are cursed man. I've had a lot of problems learning the french omelet, but i've never had it stick to a nonstick pan that wasn't scratched.
Yeah, came here to say this. Mine never stick. Vollrath non stick fry pan.
He turned off the heat too soon. Contrary to what you would think, the minute you turn off the heat, the layer of fat and water between the pan and the food starts to coagulate and that "floating" effect goes away, causing the omelette to stick just enough to ruin its shape. I never turn off the heat until I have the omelette to final shape.
Start to roll the omelette edges earlier, whilst the egg is still runny on top. After we have folded it give the rest of the time to flip over 180 and this will seal the edge as it cooks and keep it runny inside. Place a plate directly on top of omelette whilst still in pan, flip pan over so omelette is now on plate, remove pan for the 'viola' reveal :)
I do it like this... Well heated stainless/cast iron pan, 1-2 Tbsp canola oil, lower the heat to medium egg+ cream mix. Scrambled with wooden CHOPSTICKS, put the filling when needed, flip or roll with a turner. Perfect everytimeeee
Chopsticks 🥢!!!
I made a slamming omelette using my lodge cast iron pan, but I achieved it by not only using a bit more butter, but I cooked it on a low heat once it began to form.
I then covered the pan with a stainless steel pot cover and the steam made it fluffy , moist and had no separation issues.
Try this. Add just a bit of water (maybe a teaspoon or two) to the eggs. This allows a small amount of steam to "float" the eggs off the surface of the pan and prevents them from browning a few seconds longer. In addition, don't turn off the heat until you have the eggs in their final shape because counterintuitively, the hot pan and that little bit of steam actually keep the eggs from sticking and facilitate creating the final shape of the omelette.
What I found really improves the taste of these is using a blender to scramble the eggs. Also, very true about the new non-stick, I always buy the cheapest non-stick pans because even if you're really careful they can only last for a few months.
I use carbon steel and cast iron for nonstick. They work great and last forever. I don’t have any nonstick cookware.
Thanks for your honesty. Some chefs show perfection and not the path. Appreciate your approach.
I've found it useful to melt a small amount of butter in the pan after the omellete is folded, then let that butter seep under the omelette before removing. The last part is less likely to stick to the pan this way.
I LOVE that you mentioned Escoffier, thanks for sharing!
Have a dedicated egg pan. Only use butter. Rinse it with hot water and use a brush. No soap, if possible, or else you'll have to re-season it. Yes, I mean a non-stick pan. I like the ceramic type. Also, I like bamboo chopsticks, not separated, along with a rubber spatula. Another source of video eduction are Japanese Omurice videos.
Production is A1 again
You’re like me. You’re experimenting and then you finally nailed it and you can’t remember what you did. You should be shooting video while you’re testing.
Your channel is gold. Im a firefighter and at the firehouse its shocking the stuff that sits on our table. At home I can get my inner Frasier on. Subscribed.
The recipe I used told me to put butter under the edges of the omelette just before you roll it. Just kind of tuck a couple little pieces of butter under it and slowly lift the omelette(without rolling) to loosen it from the pan. The more you distribute and get under the omelette before you roll it, the more you can ensure it won't stick and ruin the roll. I use low heat and often use two spatulas so I can be more gentle
Water is key here. A few drops in the eggs help to process them more fully when whisking. (Also, whisk until they're foamy on top - a good minute or two; most don't whisk enough) And a few drops of water in the pan will help you know when it's hot enough. Water evaporates at 200 degrees so when the water is bubbling and becoming steam, you know the pan is ready to melt the butter. :)
Minor egg graft - hehe loved that. These look great!
Uses fork while cooking omlette in nonstick pan.
Gee I wonder why it gets all scratched up =_='
Guess some one likes food with that extra pinch of Teflon in it
Getting to eat your mistakes is nice motivation to keep trying! Thanks for the great videos!
I have been making a 2 egg french omelette for myself every morning for about 5 years now. I’m using a carbon steel pan, that I only use for omelettes. Perfectly non-stick, even better than a brand new non-stick pan that I bought 2 years ago. I use medium- high heat on an induction stove. First I heat up the pan with a little raps seed oil. Then I add the butter , and when the butter is almost silent I pure in the eggs (salt and chives already in the eggs). Now you have to be fast. Already after 30 - 40 seconds I can start folding the omelette and turning it over to the plate. Absolutely no sticking. Sprinkle a little chives or parsley on top and enjoy your breakfast.
I followed French guy cooking and made it first time, exactly how I would have expected and never again since been able to replicate. 😕 😞
I’ve never used salt with my eggs. Have always used fish sauce ever since I can remember! Must be the Viet in me.
And a little msg!
the salt in the fish sauce is basically the same, so theres no need for extra salt. plus its tastier that way!
Fantastic video! Thanks so much for posting. I really need some help in this area.
Loved your honesty on making omelettes...I have it down to a foolproof science myself but this was informative for the novice omelette maker.
I am in process to perfect mine, i find it useful to start with low-medium heat. I felt you started too much heat and were a bit too inpatient in the beginning and ended up too cooked omlette.
Thank you for the salt tip, will try
Funny enough, my best french omelet was the first one I tried! It wasn't perfect, but it was very close. The sad thing is I never actually managed to repeat the feat. Beginners luck I guess!
I had the exact same experience! I make them all the time, and nothing has ever lived up the first one. Still drives me nuts.
Funnily enough, a month or so ago, I was making omelettes just for the heck of it, and without looking it up, was doing the same steps, with the exception being I didn't actually scramble the eggs in the pan. I just melted the butter, poured in the beaten eggs, and without scrambling, just waited for them to set. It got me a sort of gooey interior instead of a set one, which was what I was going for. I also got lucky, my pan I was using never had any sticking problems.
I love making french omelettes. Edit: I'm not making a true french omelette :). I don't know what this kind of omelette is called. Anyway, tip: if your eggs are sticking to the bottom of your pan, read on. Do not stir the eggs like he does here 2:53. That mixes the eggs into the butter and causes the eggs to make contact with the pan and then much more likely to stick to the pan. I use an aluminum frying pan, no nonstick pan needed. I hate nonstick pans because they scratch over time. I'm njust a guy cooking at home. But this what I found. You can a layer of butter (two tablespoons for three eggs) between the eggs and the pan. The amount of butter really depends on the size of your pan. If your pan is too wide, the butter will spread out and the layer of button will be too thin. You want the eggs floating on top of the button, yes, lots of butter. Let the eggs cook for about 30 seconds maybe a bit longer until they start to become a little firmed/solid/not liquid. Then holding the pan by the handle, vigorously move the pan back and forth so the eggs slide around on top of the butter. When the eggs look close to done but are still very soft/runny on the top side (bottom side will be cooked and the top side will not be cooked), take off the heat and roll the eggs up. The eggs will finish cooking inside due to carry over heat but will still be very, very soft and moist.
I upped the difficulty and make mine in an electric skillet. Took a while to get the heat and butter correct but I'm consistently making nice omelettes.
im loving the format of your videos man!
One way to instantly improve this, or any meal, is to serve it on a plate.
Hey, I just found your channel and am enjoying your presentation style. I'm one of those strange people that makes French Omelettes in a stainless steel pan. If you heat the pan first before adding oil or butter, nothing sticks. I also use one chopstick to stir the eggs. I learned that from watching a Chinese chef making egg drop soup. Chopsticks won't damage the pan.
I use 3 chopsticks
Do you heat it up an then let it cool again before adding butter?
@@Finn959 Since butter burns so easily I would not recommend a very hot pan. But still preheat the pan before adding butter.
The best tip I find is to keep a pan (mine is non stick) for omelettes and never wash it up. After it has been used wipe it out with a little oil and a paper towel. After doing this a few times the omelette will not stick at all. This method works for me on a non stick wok as well. The only difference with the wok I do rinse it out with COLD water and no washing up liquid at all. My final tip is if you have non stick egg poaching cups once again do not wash these up only clean them with a paper towel and a little vegetable oil. After using them a few times the poached eggs will come out easily without any sticking.
Ethan maybe there is a video here to test out my thoughts........
Here is what i learned from my 1 year of making it for my self every morning.
FRESH NEW PAN IS A MUST!!
1. for 25cm pan 2 eggs will work just fine
2. add salt before mixing it will make mixture more homogenous
3. use chopsticks to whisk eggs, it will prevent foam forming
4. use 7 out of 9 level on the stove (it depends on the stove)
5. there is no need to go hard on the butter, 1 tbs to pan is enough
6. to scramble eggs use wood chopsticks, they will create super fine stings resulting in a very smooth and easy to fold texture(work fast) and 0 damage to pan
7. to roll it use rubber spatula. For 2 eggs it will be more like rolling a carpet until the last fold. Last fold will go towards you and you can roll the whole omelet to seal it with residual pan heat.
Great tutorial. Thank you.
Seeing your scratched up non stick pan hurts. Get that fork out of there
wow, i just followed this video but I added some creme fraiche into the eggs to beat with. Cooking this took quite a while to do cuz I went really slow as I was working with an electric hob set and my pan isn't great. I diced some onions and had them on the stove slowly sweating with butter while preparing and cooking the eggs enough to add them. i was worried initially as the eggs sounded like they were starting to stick to the bottom of the pan, while scrambling, but I decided to leave it and trust the process. Took the eggs off the heat and let solidify, added onions and cheese and started to mentally prepare to roll it. i found a metal fork to be best because it was skinny and all I had (besides a thick wooden spatula). I broke the eggs free around the rim of the omelette and started to roll. i was really pleasantly surprised to see that the eggs looked identical to the ones in your video (not one spot of brown), unfortunately, the roll wasn't as perfect (it split a little) but at least I didn't overcook them and again unfortunately the roll was pretty much destroyed while transferring to the plate.
Regardless, I have never tasted something quite like this before I was blown away by the immense flavour and fluffiness of the eggs, the sweetness of the onions and cheese, and the butter paired excellently. I will definitely be doing this again but I don't expect the next one to come out like this. Beginners luck?
its really easy if you use one of those rectangular japanese pans, theres also countless tutorials for them on yt.
I made a damn good one for the first time in a class in high school. Mine was used as an example.
Don’t care too much how it looks, but sprinkle some good Parmesan before rolling and you have perfection.
Although I'm late to the party, here's two tricks:
Instead of constantly using butter to lubricate the pan while rolling and folding, use the wet eggs pooled on top (if there is) to drip back out and re-roll. It stops the egg from overcooking outside and keeps an even cook.
Second is use as low as you want in term of heat after your initial "scramble". It may take longer, but it will provide a homogeneous texture on the outside and give you time to see how the eggs are reacting in the pan.
Edit: I forgot to add that using a properly sized pan relative to your number of eggs is key as well for heat distribution.
such great instruction!
This is a great video! Almost exactly how I learned to cook this at culinary school
Just awesome omelette! I think it healthy food for all ages.
This seems really similar to Cantonese scrambled eggs made in a wok, except folded up at the end (and butter instead of lard). Instead of agitating with a fork for the curds, you just use a spatula to push the cooked portions to the side and tilt uncooked egg into the heat.
Also, if you're good with chopsticks, get some of those giant cooking ones instead of using a fork to save your pans. :)
My process:
High heat
Butter
Add, strained, rested egg mix
Immediately remove pan from heat
Scramble with wooden spatula
Rest for a few seconds on heat while tucking sides
Tilt and roll while still runny, over heat.
Generally comes out smooth and silky. The hardest part is a good skillet and the right amount of eggs for your skillet size.
the key is a kilogram of butter
I’ve made the perfect omelette a few times, without using any fork or spatula… pan motion rolled it together perfectly. This is fun. You really don’t want a leathery skin.
It's good to see you are imbracing imperfections...🙏🏼
I love your videos. Always learn a tons. Your style is remarkable. Let be real though... You created an omelette 'roll', not a french omelette. Where is the 'envelope' of egg? I've tried an failed many times. :)
Great Video !!! I love the phrase... enjoy the failure :)
Yes! Thank you!
Im pretty sure you grew 10k subscribers in one day good job!
you using that metal fork on the pan hurt my soul
Making a French omelette was a test to get hired in one of the restaurants I worked in. Chef simply said “Make me an omelette”. He was a French Immigrant, old school brigade kitchen. ( I was advised in advance about his test by a friend). I made it for him, He took one bite and asked if my instructor was one of his friends
Well Done!!
Ethan, did you see the cross-collab between Adam Ragusea and J Kenji Lopez-Alt (it is on both of their channels)? Kenji talked about his salt tests with eggs that you link to in your recipe on your website, plus a lot of other stuff (1 hour 16 min). I use my well-seasoned carbon steel pan and less butter to start, but I put some blob of butter in the egg mixture that melts more slowly in the cooking process. It is the same amount of total butter but the blobs temper the eggs as they set.
I'll have to give that a look, sounds interesting! I like that butter blob, that may be the ticket to less sticking.
1. As I see it, you say embrace" is the new way to spell "eat". :)
2. You failure will keep you fed, and hungry for more the next time. (Rewrite of the line.. yw:)
3. NYT *used to* have a video of Frere Jacque (Pepin) aking a French omlette in a steel onlette pan (saucepan?) BUT they have replaced it with one of him using a nonstick pan. I liked the first video and wish to watch it again.
... back to watching yours. ...edit: Jacque shock the pan so the omlette was slipping in the pan > from the beginning. Living forking master grandpa.
Love your videos man!
I've been making these every morning for months now and I always try to use the least amount of butter I can get away with. Sometimes they come out pretty good, I gotta say.
If you want to use metal utensils, use a correctly seasoned carbon steel pan like the Frenchies do. Heat pan to medium, then put in 2 oils: olive oil and butter. Then gently pour in your beaten eggs. No sticking when I do this. "Enjoy the failure" is the story of my life in other areas. It baffles me how you manage to stick your eggs to your nonstick pans. You can also try letting your eggs come up to room temp before cooking them. Keep trying. Once you get the technique right, it's very satisfying.
I cook mine similarly, although probably lower heat. I start folding once I the egg no longer runs (IE, if the tilt the pan, it stays in place mostly). Although I've never had a sticking problem.
I make my omelets on a stainless steel pan with zero sticking evey time. Heat your pan on medium. Once warmed up add like 2 tablespoons of butter (depending on size of pan). Add your eggs and your good to go! The eggs slide around like non-stick. Your eggs look tasty though! (Be sure the butter coats wherever the eggs will touch.)
Just use the J. Kenji Lopez Alt method, maybe not "perfect" but good enough (and easy).
'twas easy, made my first one and I did it perfect.
Did you check out the series by Alex (formerly Alex French Guy Cooking) on his channel about perfecting the French omelette? Jacques Pepin -- himself! -- gave his approval to Alex's final attempt.
Alex is definitely OCD about perfecting the art.
I don’t use nonstick pans. It took me years to get it right, but I’m able to make a French omelette in my cast iron omelette pan. A very well seasoned pan, heat regulation, and amount of butter has everything to do with it. I even succeeded doing them in my carbon steel pan….not easy, but it can be done. It’s been a while, and I would probably mess up a few times, but once you know what’s happening, it will always be there. I still watch the Jacques Pépin video (the older one), from time to time.
I like the folded omelette better anyways, and I taught myself to do an all egg white omelette which I have most mornings now. …That’s an even bigger challenge. I’m an average ok cook, I just got obsessed with the omelette is all.
In a professional restaurant, are non stick pans used for eggs? Just curious.
Hey Mr. Ethan. Can you make a video on how to make the omurice omelette
Sorry I was wondering about the salt thing! I have heard the opposite about salt, that it supposedly draws out moisture from them. I would like to read that article you mentioned :) Always down to learn something new.
Definitely give it a read. I've tried both ways and it's really hard to tell a difference. The biggest mistake would be not adding salt at all!
I wonder if you have seen the first technique that Julia Child uses in this video? I saw this video more than a decade ago or so and that's the way I do it. it works great!!!
Hahahaha this was perfect, my omelettes always taste like omelettes but they usually wind up as scrambled eggs hahaha
SCRAMLETs
My husband likes overcooked but I hate smell of overcooked eggs...Thank you for the video! Hello from Kyiv, Ukraine! I like to cook borsch!
I have learned not to attempt the omelette techniques in Sunday Brunch buffet lines. I will try your very clear instructions.
Question: what about cheese and other fillings?
Cheese and other fillings can be added right before rolling or you slice open the omelet and stuff it with fillings after its cooked.
Ethan Chlebowski very simple. Thank you.
the ultimate test for a cook is to pronounce Jacques Pépin correctly lmao
Best tool to have for this and to have on hand for anything is a silicone spatula
Just did my 1st French omelet.... It doesn't look like a French omelet.. Not at all. But I gotta feeling I was close Because it taste delicious ¡lol😊
You look like Channing Tatum and Ned Flanders if they fused together
I'm proud to say that I have mastered this hahaha
This was the first French omelet video that combined technique with a heart for the quest. I’ve been trying for years to produce a Pepin. Been close. First issue: non-stick or carbon steel. The Pepin video is non-stick, but for sure he learned on carbon steel. So I am trying carbon steel. Greater degree of difficulty. Pepin does not use cheese, but I want cheese. Greater degree of difficulty. Next - high heat or medium. Carbon on medium, no way for me. High heat. The greater speed needed is a higher degree of difficulty. Amount of butter? Has to be a large amount of oil plus butter to avoid sticking. My impression is that with a lot of oil and butter, you will get an almost instant slide of the eggs on high heat on carbon. Then you are off to the races. Attention has to be paid to the constant shake and stir. Too much of it and the oil coating will dissipate; the dreaded stick. I’ve had to do an oven seasoning multiple times as a result. Two days before getting it right in order to try again. The mixture needs to be gingerly coaxed under the partially set bottom. As the top begins to set, I put the cheese down the center. By then the heat has to come off. I use a glass top, so the pan has to come off the burner due to the high heat retention. The roll is fairly easy, but I find the dismount really tough. But I’m getting better. The grip doesn’t matter at all. The receiving plate at the correct angle matters more. The best I have done is pretty darn good cosmetically but usually have a touch of browning. The extra oil can easily be wiped away and doesn’t seem to make for a greasy omelet. Cheers to all and happy questing.
Nice but seems a bit overcooked. No need to butter in the pan. Just use a fork and shake the pan rapidly to break up the larger curds. Lift at an angle off the heat and roll, tuck corner, bang ends and fold. Flop. Done. Key is to turn down the heat a little. People will say “high heat” but your burner is your burner. Your pan is your pan. Gotta do what makes sense for your own environment. Turning down to medium heat cooked just as fast but I was able to get a great soft omelette with no brown at all. High was too volatile on my glass top.
"Strive for perfection but embrace the failure." Yes, that's the name of the game with the French omelette. For me I have a bunch of failures. Yes they tasted good, creamy and soft in the middle, nice and yellow... but I also had egg sticking in the pan, omelette broke apart during the roll out, runny eggs with whites showing, and really ugly looking shape on the plate. I'm not giving up though. I always keep my camera phone ready just in case I get a really good one.
What are your thoughts about adding cream to the eggs when mixing them?
No more than about a teaspoon. Seriously.
In Germany if you start your apprenticeship in a hotel the better part of the first year is breakfast service where you have to send that type of omelette in less than 8 minutes and omelette really fuck you up the most
Great video, but I need onions and peppers and ham and mushrooms and cheese in my omelet. Otherwise I may as well make scrambled eggs.
The process almost reminds me of how tamagoyaki is made
I use a fork. A PLASTIC fork. It won't damage a non-stick surface and it promotes more soft curds than a rubber spatula.
I was working on making french style omelettes earlier this year, finally got them down perfect and I have to say, I just don't think they're very good. I much prefer country style omelettes with some color on the outside. French omelettes just taste boring to me.
Even harder is the omurice style omellete
Do tomagoyaki omelette next my dude!
Just did my first one and in terms of looks it looks perfect but i added a bit to much salt
While “French”, try with wooden chopsticks. The won’t scratch the pan and, the right amount of nonstick (butter, whatever), they’re surprisingly easy.
Eggcellent!!!