Learn how to make a French Omelette recipe! Visit foodwishes.blogspot.com/2017/0... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy French-Style Omelet recipe!
I just made this and I feel like my entire life has been a lie. It was delicious and a completely different texture to the normal American omelette. Breakfast will never be the same.
I had an omelette like that this morning! And I stuffed it with fried rice, sriracha and hoisin sauce. Nice thing about an omelette is you can have it on the plate in minutes and it's good any time of the day.
Actually you should do yerself in Tri lol. The Japanese call it "Omurice"... You know... Omelette Rice. And it is Bad Ass! But you should taste it first before you decide to do the deed. Omurice...!
You know whats so great about your videos, your format, music and terrible wordplay/puns never changed its pure nostalgia of when i first watched your videos 6-7 years ago it sends me right back to my careless pre teen self
+BoloYung That's interesting, I forgot eggs technically have lives since they become the chicken at some point (even though refrigerating and other process might interrupt that).
Opposite Lock like most eggs, the eggs need to be fertilised to turn into chickens... egg laying is chicken ovulation and we're kinda eating the leftovers.... yup that's kinda disgusting, you really can understand vegans sometimes.
I add finely grated cheese during the folding process, before each folding move. The cheese melts inside with the heat. Tastes great, I recommend to everyone...
Jollivier Why come up with a new word when you can follow a foreign language down a dark alley and beat it up before going through it's pockets for spare vocabulary. English baby ;)
Whoa... thanks for the demonstration. I always thought that continuing to beat eggs made the eggs rubbery. I have never gotten them to that stage....looking GREAT!!
Thnk you for existing & posting these. Every Sunday I make one of your recipies and now my family thinks I am a good cook, so for that - tremendous gratitude. I do tell them where I get the info, so I am not totally stealing
I got up and made this right away. I absolutely butchered the presentation but it tasted damn good. This was only the second of your hundreds of recipes I've had the balls to make. The other was the soft boiled eggs. I'm getting more courageous to try more of your magic.
That is beautiful Chef. I first had a french omelet while on vacation years ago and it was the best i had ever had. This is the only way to make and eat an omelet.
I've apparently been doing this for years without even realizing it. Not exactly step for step, but basically with the same end result. I absolutely cannot stand brown spots on any form of scrambled eggs.
I'd love to order a plate of sautéed butter with a glass of wine, but my doctor said I'm not allowed to do that anymore if I want live past 25. But hey: "live fast, die young, leave a pretty corpse" that my motto :D
I never knew there was a French omelette style... I've made mine like this since 8th grade home economics! I do tend to grate in a small amount of nice, dry, mildly salty cheese before the rolling/folding.
As always, love the video; as a French omelette, one should not have curds this large. Tip: Keep it moving faster faster faster and you won't need to "spread" then take it off the heat 1 min before it appeared. You will be AMAZED!
mystery solved!..always wondered how the chef made those..my favorite seafood omelette (with avocado and cream cheese, topped with hollandaise sauce, yum!) is made this way..didn't know it was a "french" method..but, interestingly enough, i always described it as being wrapped like crepes!..thanks for the info and the cooking lesson! ☺
This is great, there are so many people (and restaurants) who desperately need a course in Eggs 101, myself included lol 😂 I'm just learning that low and slow is the way to go for perfect scrambled eggs.
I made these 5 minutes after watching your video. I think I salted them a bit too much, and maybe whisked em too hard (half the eggs were just foam) I think I did a pretty good job....it tastes nice and the texture is fluffy anyway.
I had an overcooked, golden brown, dry American style omelette this morning, and it was great! This style seems almost undercooked to me, but I'll give it a shot
