Dedicated to learning, sharing, making mistakes, experimenting, and everything with/about "eats" (with a little bit of "life vlogging" sprinkled in here and there). RU-vid presence of my IG: @beefzus
Nice work! Jacques Pepin would give you high marks for this (I presume you've seen the Master do this.). A few observations: I noticed you used the palm side up with your left hand to gently place the finished omelet on the plate. This is the correct technique and ensures the open seam of the omelet rests on the bottom of your plate. Most novices might miss this subtle but important technique in producing the perfect shape omelet. You were using a gas cooktop, which is preferred as you can more evenly heat the pan. It is more difficult but not impossible to produce the uniform cooking of the curds with induction cooktops as the magnet is a smaller ring that pulses on/off to heat the pan. Radiant heat glass cooktops perform better than induction for this as it provides a more complete heating surface, but it still cycles on/off during the heating process. I only bring this up to make others aware of advantages/disadvantages of different heat sources when making omelets. You also mentioned low heat, while I prefer medium-high, but I think your suggestion is probably safer, although it likely takes a little longer to complete the cooking process. Then again you have more time to place your cheese on the outer end of the egg mixture without fear of burning/browning the egg surface beneath. Jacques Pepin very vigorously rocks the pan back and forth while stirring the egg mixture in a figure eight stroke using a metal fork on a non-stick pan. I wince when I see the metal fork (bottom side of the tongs) rapidly whisk through the eggs. As Superman used to say: "Don't try this at home kids!" ;-) For us mere mortals a plastic fork as you show or a stiff spatula is preferred. I'm pleased you pointed out the value of a quality non-stick omelet pan (10"). I use a Le Creuset non-stick heavy bottom 10" omelet pan, and rarely use it for anything else but making omelets. I'm sure there are other high quality non-stick brands that work well too, but I've tried others and the experience is really frustrating-in the trash these go! On the cheese, I found that placing the cheese strips as shown in your video in the microwave for about 10 seconds on a paper towel softens these so when the strips are placed in the still open omelet, these melt perfectly into the egg mixture without risking the dreaded browning of the egg surface. If you have a gas cooktop you can bang the far edge opposite the handle onto the cooktop to release the flap and then flip it over to close the omelet. But I would never do this on a induction or radiant heat glass cooktops. Your technique is much preferred with these heat sources. Lastly, butter! It's essential as you point out, and rubbing some over the cooked omelet gives that glistened appearance as finishing touch. Again, nice work on the omelet. These are not easy and require lots of practice, but the end result is heavenly.
Thank you for such a detailed comment and your insight as well. I think all of us definitely benefited/learned something from it in some way. I definitely don't know how the prominent pros do it with metal forks in non-stick. I assume they have some super pro-grade non-stick that I can't afford or they can afford to just replace pans monthly, lol. For us normal folks, a wooden fork, chopsticks, spatula, silicone whisk, etc. works. I just figured everyone at least has a plastic fork laying around and it's the most accessible thing.
I've never had a bagel before, well atleast not that could remember of. Am one of those type of people who looks at food n say i don't eat that without ever tasting it. But ur food always looks so yummy
this was a wonderful with actual helpful, tips ! the first video that mentioned using a plastic fork rather than metal ! I cringed even when the famous chefs use metal !
As a French who's passionate about cooking, I say well done to you, that is an interesting way to do a French omelette easily. I've tried it and found it quite easy, although it is quite important to adjust the temperature of the skillet properly.
I dont wanna sound like a show off and I have been an amateur cook for a number of years but i made one of these on my first try. key id a HEALTHY nonstick pan and attantion
Hey im french and ive never seen an "omelette" like this. It looks like the one in japan to be honest. Most of our omelettes are flat and we can incorporate things. most common are omelette de pomme de terre (potato omelette), onions one, cheese one .. Maybe its not from my region but yet never saw one like this in my country Its looks good tho :)
Yeah you do have a point there. I make mine rounded purely for the look of it. I don't think I've tried it with potatoes before. Is it closer to a Spanish omelette in flavor?
I find amusing...the non professional cooks criticizing how a CHEF prepares a dish !!! Do your thing Chef, for the ones wanting to learn..and if they wish put their own twist on the dishes..
I would agree to use plastic (quickly) or rubber utensils on a nonstick pan. But I just got Ramsay's Hexclad and just made the best French omelet I've ever made! Oh, btw take it off the heat, then back on, and yes, tapping on the handle is the best ❤
For your first time start with low heat. It'll take longer but it'll be less likely you'll mess up. As you get the technique down you can increase the heat and make them even faster. :)
