It is difficult to make a real good omelet

If I 😊 had to judge 👨‍⚖️ how good ✨ technically a chef 👨‍🍳 is, I 😀 probably would ask him to do an omelet. It 🚮 is difficult to make a real good 🙅‍♂️ omelet and there are 👉 different types ⌨ of omelets. I'm going to show 📺 you 😀 two 💕 types ⌨ of omelets: a kind of country, 🇦🇽🇭🇺 French 🇹🇫🇫🇷 omelet, which is basically the way 🌌 we 👩‍👩‍👦‍👦 do it 🚮 in America, 🌎 and then a classic French 🇹🇫 omelet. One 1️⃣ is not 🚯 better 🎰 than the other, it's just a different technique, a different taste, a different look 👀 that you 🤟 have 🈶 in it. 🚮 In the first 🌓 one 🔂 - I'm doing an omelet with four 🍀 eggs, 🍳🥚 here 🈁 - In the first 🌓 one, 🔂 salt, 🧂 a dash 💨 of pepper, 🌶 all I'm going to do is to stir it 🚮 well first 🥇 and cook 👩‍🍳 it 🚮 so 🆘 that I 😊 have 🈶 fairly large 🔶⬜ curd of egg, 🥚🍳 and slightly 🙂 brown 🐴 all around, reaching the look 👁 and taste that we 👩‍👩‍👦‍👦 want to do country-like. 🇱🇨🇦🇫🇨🇨
A little piece 🧩 of butter there, and I 😊 have 🈶 here 📍📌 a beautiful pan 🥘 because that pan 🥘 doesn't have 🈶 any corners. You 😀 see, 👁 it 🚮 has a beautiful sway. It 🚮 is a non-stick 🥍 pan, 🥘 so 🆘 it's ideal - it's an omelet pan, 🥘 actually. Now notice that my 😀 eggs, 🥚 to start 🆕 with, I 😊😊😊 have 🈶 no 😶 pieces 🧩 of egg 🍳 white ✅ hanging, so 🆘 it's not 🚯 like 😗 you 😀 just stir the eggs 🍳 back 🤚 and forth - you 🤟 have 🈶 to go from one 🔂 hand 👉 to the other to really break 💔 it 🚮🚮🚮 so 🆘 that you 🤟 don't have 🈶 any long pieces 🧩🧩🧩 of egg 🍳 white, ◽💮 otherwise you 😊 have 🈶 those becoming white ⬜ in the plate, 🍽 in the skillet as it 🚮 cooks. 🇨🇰 So 🆘 what 😦 we 👩‍👩‍👦‍👦 do here, 📌 in the country 🇭🇳🇹🇳🇭🇳🇹🇳🇭🇳🇹🇳 omelet, let it 🚮 brown 🐴 a little bit, see 👁 the eggs 🐣 - the butter here 🈁📍 - will be brown 🐴 a little bit which in the classic omelet I 😊 don't want to brown. 🐴 So 🆘 clean 🧽 up your pan 🥘 good, 🆗🌟🙅‍♂️❇️📈🙅 and here 📌 you 😊 don't have 🈶 to worry too much. You 🤟 move it 🚮 occasionally, to take the large ⬛ curd like 💓 this, and those large 🔶⬜ curds replace them by liquid. 🚰 This will be totally different in the classic French 🥖 omelet, where I 😀 move the mixture very very fast, ⏩ as fast 🏎 as I 😊 can, to have 🈶🈶🈶 the smallest possible curd. No 🚷 browning 🐴 at all, because the browning 🐴 will toughen the albumin, and I 😀 want something very tender 🔟 and very soft in a classic French 🥐 omelet. In the country 🇶🇦 style, 💈 it's different. Now, how long do you 🤟 cook 🥘 it? 🚮 It's entirely up to you. 😀 You 😊 can have 🈶 it 🚮 slightly 🙁 wet in the center. I 😀 like ❤️ it 🚮 a bit wet. I 😊 would say 🗣 that here 📌 my 😀 omelet is still a little bit wet here, 📍 which is the way ↕️ I 😀 like 👩‍❤️‍👩💏 it 🚮 personally, but I 😊 would probably also brown 🐴 it 🚮 just a minute also. Then kind of fold it 🚮 in half like 🏩 this. I 😊 would, at that point, 🈯👆🈯👆🈯👆 put 🚮 maybe a little piece 🧩 of extra butter if I 😀 want, in the bottom ⏬🔻 here 🈁 to brown 🐴 the bottom 🔻 of my 😀 omelet. And now I'm ready to invert the omelet. This way 🌌 here 📍 - you 🤟😊 change hand, 🖐 you 😊 grab the handle this way. ↕️ You 🤟 bang it 🚮 a little bit to make it 🚮 slide, and you 😀 curl 🥌 it 🚮 upside 🙃 down. 👇🔽 You 😊🤟 have 🈶 a nice beautifully browned omelet- this is a country 🇸🇪 omelet, but you 😀😀😀 can see 🙈 fairly large 🌥🔷 curd and all this. One 1️⃣ way 🌌 of doing it. 🚮 Now for the classic French 🇫🇷 omelet. The technique is different. First, 🌓🥇 clean 🛁 up your plate 🍽 - your skillet, rather. 🐀 Put 🚮 it 🚮 there. I 😊 have 🈶 a great 🇬🇧 amount of heat 🥵 on that pan, 🥘 and this is what 😦 I 😀 want for an omelet. And as you 😀🤟 see, 👁 it 🚮 is a gas 😤 stove, and of course the gas 😤 is going to be much better 🎰 than electric 🔌 because you 😀 want to have 🈶 the flame 🔥 to go around, and a good ❇️ stove should give you 😊 a great 🇬🇧 amount of it 🚮 for an omelet as well as a very low 🔅 setting - a simmer or something. So 🆘 here 📌 again I 😊 have 🈶 four 🍀 eggs, 🍳 in that omelet this time, ⏳🕞🕡 I 😀 put 🚮 a little bit of chives, truly a classic omelet fines herbes - fines herbs 🌿 omelet in France, 🇫🇷 you 😀 have 🈶 chives, parsley, tarragon and chervil for the classic, but this is just a chive omelet. So 🆘 you 😊 can see 🙈👀 here 🈁 that my 😊 pan 🥘 is hot 😅🍧 but I 😀 don't want it 🚮 as hot 🥵 as the other one. 1️⃣ So 🆘 again we 👩‍👩‍👦‍👦 put 🚮 it 🚮 in there, and now, contrary to what 😦 I 😊 did before, just letting the eggs 🥚 get 🉐 into large ⬜ curds, here 📍 with the bowl 🥣 of the fork 🍴 I 😊😊😊 want to bring this around and stir it 🚮 up as fast ⏩ as I 😀 can. The smallest possible curd, and at the end 🔚 of it, 🚮 about at the end 🔚 of it 🚮 like 👩‍❤️‍👩 now, I 😊 want to bring all of the mixture, I 😊 bring on this side 🚄🚄🚄 as you 😀 can see 🙈 basically everything is here 📌 - that is instead of having 🈶 one 1️⃣ layer which I 😀 roll 🗞 like 🥰 a carpet, everything is there. Run my 😊 knife 🔪 around, bring back 🤚⬅️ the lip 👄 and you 🤟 can see 🙈 here 🈁 I 😊 want to have 🈶 a nice, half-moon 🌛 shape. ◾ Run this behind 🌦🌥 to bring back 🔙 that lip. 💋 Hit 👊 it 🚮 there which as you 😊 can see 👀 brings it 🚮 up, then push it 🚮 down. ⏬ You 😊 want a nice corner, 🌽 and you 😊 don't even 🌑 want to brown 🐴 it 🚮 further. This is the time, 🕒⌛ between the lips 💋 now that you 😀 would want to stuff 🥙 it, 🚮 if you 🤟 have 🈶 some type ⌨ of stuffing. We 🌿 change hand 👬 again, bring that this way. 🌌 Next, ⏭ bang it 🚮 to have 🈶 it 🚮 to the edge of the pan, 🥘 then invert it 🚮 to have 🈶 an omelet. A classic omelet which should be white ✅ like 🥰 this or pale yellow, 🚸 just pointed ✴️ at the end 🔚 like 😍💋 this, smooth without any pleats. This is what 😦 a classic French 🥐 omelet is. And you 😀 can see, 👀 quite different than that, and as I 😀 said before, one 🔂 is not 🚯 really necessarily better 🎰 than the other. It's a different technique and a different taste. The curd are 👉 going to be much harder here, 📌 and if I 😊 cut ✂️🈹 this one 1️⃣ open 📂📂📂 to show 📺 it 🚮 to you, 😀 then you 🤟 will see 👀 that the center of that omelet is very creamy and very soft and very nice, which is the way ↕️ the classic omelet should be.

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