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 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 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. 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 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 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.

If I had to judge how good technicawwy a chef is, I pwobabwy wouwd ask him to do an omewet. It is difficuwt to make a weaw good omewet and thewe awe diffewent types of omewets. I'm going to show you two types of omewets: a kind of countwy, Fwench omewet, which is basicawwy the way we do it in Amewica, and then a cwassic Fwench omewet. One is not bettew than the othew, it's just a diffewent technique, a diffewent taste, a diffewent wook that you have in it. In the fiwst one - I'm doing an omewet with fouw eggs, hewe - In the fiwst one, sawt, a dash of peppew, aww I'm going to do is to stiw it weww fiwst and cook it so that I have faiwwy wawge cuwd of egg, and swightwy bwown aww awound, weaching the wook and taste that we want to do countwy-wike. A wittwe piece of buttew thewe, and I have hewe a beautifuw pan because that pan doesn't have any cownews. You see, it has a beautifuw sway. It is a non-stick pan, so it's ideaw - it's an omewet pan, actuawwy. Now notice that my eggs, to stawt with, I have no pieces of egg white hanging, so it's not wike you just stiw the eggs back and fowth - you have to go fwom one hand to the othew to weawwy bweak it so that you don't have any wong pieces of egg white, othewwise you have those becoming white in the pwate, in the skiwwet as it cooks. So what we do hewe, in the countwy omewet, wet it bwown a wittwe bit, see the eggs - the buttew hewe - wiww be bwown a wittwe bit which in the cwassic omewet I don't want to bwown. So cwean up youw pan good, and hewe you don't have to wowwy too much. You move it occasionawwy, to take the wawge cuwd wike this, and those wawge cuwds wepwace them by wiquid. This wiww be totawwy diffewent in the cwassic Fwench omewet, whewe I move the mixtuwe vewy vewy fast, as fast as I can, to have the smawwest possibwe cuwd. No bwowning at aww, because the bwowning wiww toughen the awbumin, and I want something vewy tendew and vewy soft in a cwassic Fwench omewet. In the countwy stywe, it's diffewent. Now, how wong do you cook it? It's entiwewy up to you. You can have it swightwy wet in the centew. I wike it a bit wet. I wouwd say that hewe my omewet is stiww a wittwe bit wet hewe, which is the way I wike it pewsonawwy, but I wouwd pwobabwy awso bwown it just a minute awso. Then kind of fowd it in hawf wike this. I wouwd, at that point, put maybe a wittwe piece of extwa buttew if I want, in the bottom hewe to bwown the bottom of my omewet. And now I'm weady to invewt the omewet. This way hewe - you change hand, you gwab the handwe this way. You bang it a wittwe bit to make it swide, and you cuww it upside down. You have a nice beautifuwwy bwowned omewet- this is a countwy omewet, but you can see faiwwy wawge cuwd and aww this. One way of doing it. Now fow the cwassic Fwench omewet. The technique is diffewent. Fiwst, cwean up youw pwate - youw skiwwet, wathew. Put it thewe. I have a gweat amount of heat on that pan, and this is what I want fow an omewet. And as you see, it is a gas stove, and of couwse the gas is going to be much bettew than ewectwic because you want to have the fwame to go awound, and a good stove shouwd give you a gweat amount of it fow an omewet as weww as a vewy wow setting - a simmew ow something. So hewe again I have fouw eggs, in that omewet this time, I put a wittwe bit of chives, twuwy a cwassic omewet fines hewbes - fines hewbs omewet in Fwance, you have chives, pawswey, tawwagon and chewviw fow the cwassic, but this is just a chive omewet. So you can see hewe that my pan is hot but I don't want it as hot as the othew one. So again we put it in thewe, and now, contwawy to what I did befowe, just wetting the eggs get into wawge cuwds, hewe with the boww of the fowk I want to bwing this awound and stiw it up as fast as I can. The smawwest possibwe cuwd, and at the end of it, about at the end of it wike now, I want to bwing aww of the mixtuwe, I bwing on this side as you can see basicawwy evewything is hewe - that is instead of having one wayew which I woww wike a cawpet, evewything is thewe. Wun my knife awound, bwing back the wip and you can see hewe I want to have a nice, hawf-moon shape. Wun this behind to bwing back that wip. Hit it thewe which as you can see bwings it up, then push it down. You want a nice cownew, and you don't even want to bwown it fuwthew. This is the time, between the wips now that you wouwd want to stuff it, if you have some type of stuffing. We change hand again, bwing that this way. Next, bang it to have it to the edge of the pan, then invewt it to have an omewet. A cwassic omewet which shouwd be white wike this ow pawe yewwow, just pointed at the end wike this, smooth without any pweats. This is what a cwassic Fwench omewet is. And you can see, quite diffewent than that, and as I said befowe, one is not weawwy necessawiwy bettew than the othew. It's a diffewent technique and a diffewent taste. The cuwd awe going to be much hawdew hewe, and if I cut this one open to show it to you, then you wiww see that the centew of that omewet is vewy cweamy and vewy soft and vewy nice, which is the way the cwassic omewet shouwd be.

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 ☝ 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 4️⃣ 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 1️⃣ 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 😤😬 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 ☝.
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 ☝🏻 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 👉2️⃣ 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 ☝ 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.