ChefSteps | Tornado Omelet Technique 

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So that is the trick

Where can you buy these larger chopsticks in the US? Link?

@@petarbujosevic9892 not in the us but ive found cooking chopsticks at walmarts in canada.

@@petarbujosevic9892You can order them online.

Yessss. Not a lot of people do that

Noob. U forgot th ducktape

@@xxspawnxx , ductape? That's still nooby, use super glue!

No reason to replace oil with milk. Even if it works, fat is good, and also what everyone uses

I'm sure milk would make the egg weaker

Haha good catch

hahaha was searching for this comment

A flood?

@@cedricgotz3090

🤣

🤣😂😂🤣😂❤❤❤❤

I made the perfect Hurricane Egg. A+

😂 not sure if you are serious or not but I would love to see this

feels like a recipe for big time disaster 😂 but! what if! we put a hot hot hot pizza stone on the cake turner and use the stone instead of a whole ass appliance? and cook the egg on a pan on the hot pizza stone? still pretty dangerous tho 😂

Looks like a hexclad

​@@pashe01 Oh, wow! I just googled it and you were spot on. Thank you for that. I had no idea what kind or brand that pan was. Just added it to my Amazon wishlist. Haha! Thanks again.

Ehh, hexclad is kind of a scam tbh

Probably something like breakfast burritos for family meal. That’s what I did 🤷‍♂️

I think you are right. That's how you get a better shape at the end. Wow. You a big help. Thanks.

Also two more small, but *major* details: - *He spins it too fast.* Even his first attempt was going fine.. but like you said, he pinched his chopsticks too close to the center and on top of that he started spinning _way_ too fast which caused the sticks to completely tear into the middle and lose it. He spun it too fast on his second attempt too, which is why it didn't turn out so well. - *The edges need to be more fluffy* and solid so you can grab the whole thing when you pinch it to start. Also waiting for this to happen leaves enough time for the last important step to occur... - *Wait for some bubbles to rise up from the middle of the egg mix.* From what I've seen of the Korean masters doing it in videos.. when you pinch and start twisting as soon as decently-sized bubbles rise up from the middle, those bubbles end up folding into the main spiraling striations of the tornado omelette, and make it easier to keep the whole egg together whilst spinning it. In conclusion, once you know all the steps.. I recommend of studying videos of the Korean street food masters making it. *[EDIT:]* Finally got around to making one myself and succeeded, although my first attempt at a tornado omelette was not nearly as striated and "twisted" as the ones made by the Korean masters. But what I can say from my experience is that I was wrong about the whole "wait for bubbles to rise up". You just twist as soon as the entire bottom of the egg is cooked, which is when the "fluffy white edges" form. Secondly, how fast you twist it depends on how hot you have your stove/cooking top heated to. If you have it set to a higher heat, you'll want to twist faster. Overall, it's just a learning experience that involves getting to know your stove, and how fast it cooks the egg.

I’m still double checking the lids on my trash bin 🦝

Did you even watch the video 🤣

@@tomaszk6981 as far as i understood, the video recommended the resting of the mixture, i used the "must" word to make emphasis on the necessity of this action.

Is the blender necessary? I don't have one

Looks like a hex-clad.

it's actually good, go for it

I don’t know if I seasoned it wrong but after trying to build a patina, egg got stuck SO MUCH. I am not sure this is good for general population without a good working knowledge of cast iron

@@catherinenguyen5612 You used the wrong pan. Non-stick only.

you'd probably need a very good pan stove and egg for it to get equal heat on the pan plus an egg thats good quality enough that it wont break easily

Hexclad

Hexclad Hybrid pan I think

It looks like Hexclad or Onyx pan... they are the ones I know, that look symilar.

Corn starch. It's a thickening agent.

... that is what healthy eggs look like bro. you always buy the cheap kind eh?

@@MrAmisto are you thick? They're wondering why the eggs changed colour, they never stated what colour eggs they buy

The air left the mixture.

It might be a Hexclad pan.

@@RatedPG20 thank you!

Hexclad i believe

Dress de Omelette - how would you write this in Japanese the real way and then the Kanji way if different. Thank you! おぎざます！

@@tpkyterooluebeck9224 Thank you for your reply. In Japanese, it is written as " ドレスドオムレツ " or " ドレス・ド・オムレツ ". In this case, it is not written in kanji.

Thank you! I was thinking after I sent my message, it might be written in katakana instead. This helps me greatly! @@tokyo-me5oo

@@tpkyterooluebeck9224 For some reason your last comment did not show up on my PC and I found out by looking at it on my phone. Addition. In Japan, this dish is usually served over seasoned rice with this omelette on top. This dish is not often eaten only as an omelette. The name of the dish I wrote in my comment above is the name of only the omelette in this dish. I did so because this video was cooked only for the omelette. So, it is not common in Japan. When it is served on top of rice, it becomes " ドレスドオムライス " or " ドレス・ド・オムライス ". I am using translation software, so please forgive me if some parts are not clear.

どうもありがとうございます! はい、わかりました。 @@tokyo-me5oo