How to make a classic French omelette (with cheese) - easiest way 

I watched no less than 3 videos last night in hopes to attempt French omelettes this morning. My Antigua brother I bumped into this video by pure luck this morning. By far this is THE most helpful French omelette video I’ve seen. Bigup!

The music was so emotional. I felt like crying. Such a beauty.

The most understandable omelet video!!!!! Now I understand clearly what I’m doing with the eggs🙏🏽🙏🏽🙏🏽 Thank you 🎉

Wow!!!! That was the BEST explanation and video I've ever seen on making a French omelet. Thank you so much!! 🤗

This is great can't wait to try... looking forward to more videoso just like this

I learnt some new aspects of how to shape an omelette. Thank you.

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.

You give me hope that I may someday make a French omelette.

Looks yum!

VERY , VERY good tutorial ! I watched Jacques Pepin"s video but his technique seems a little tricky . But I think I can do what you have showed us here , it looks so delicious, thankyou Sir! ❤😃

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.

Most outstanding!

awesomeeee❤️

I literally felt the love u put in this! Ur gonna have to come n show me how to do that in person tho lol

All ingredients in the kitchen, brand new pan too!! Morning attempt

NICE RECIPE 😋

Thx you were amazing waiting for a new video:)

Beautiful

Great video!!

Goes for my 55 year old cast iron... Another great one hun!

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 !

I’m already stressed just watching 😩!!! Great job!

Hey, you have amazing content and I initially thought you were a large channel and then I saw your views. I want to make sure you're tagging your videos properly and I want you to know that you can add lots of tags, like literally tonnns of tags, if this is your main account and you don't have a team (even though it looks like you have a team) definitely add more tags and shares because you're very good at what you do. You'll make it big in no time, I see you as the next BingingWithBabish

rapaz tentei fazer algumas vezes o omelete francês, sempre deu ovos mexidos! vou seguir suas dicas!! my friend I' vê tried a lot of times the french omelet, always get some scrambles eggs!! I ' ll try again with the tips u gave! tks!🇧🇷🇧🇷🇧🇷

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

lovely😢❤

That looks amazing! 😋 I hate browned omelettes!! 😝

Finally you made this channel! 😭

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 :)

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 ❤

Lord this is real whopstacious but must try!!

Why the heck does this channel have only 371 subscribers? Did I just find a hidden gem???

Nice

Why did you stop uploading? We need more.

Is it possible to use cast iron pan?

👍

That's a decent looking vomelette

what us the pan size?

I actually prefer a well browned omelette. And burnt bubble and squeak 😂

Jacques Pepin tell you something !

THANKS YOU GOODNESS 🌟 AMAZING, ❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME

What’s the temperature?

Hey Chef !!!You

Sorry, plastic in heat pan?

"Omelette du Fromage" Dexter

A rubber spatula would’ve been more useful. Great job though. 😊

oh god enough

Don’t give up your day job!!!!!!!

I can't stress this enough: you'll know when you've made a perfect French omelette if you don't need to add anything to it. Like no joke just eggs. If you do just eggs, no butter, no oil, no cheese etc, and cook a perfect French, it should melt in your mouth and be super creamy. Almost decadent. It's a sensation that I've done twice due to some issues with my pan and heating

Seems traditional to me.

Spatula sir .. that fork ain't it

Try as I may the eggs always tear on me as I try to roll it. 😠🤢

No me gustó tu procedimiento al envolver...debiste envolver primero el queso. La otra opción es ponerle queso fundido rayado para que se funda perfectamente.

Wow Chef

Are you kidding with that black pepper?

What is "untraditional" about this method?

French omelette, with Mozzarella cheese?

I have better success with a wooden spatula.

Not even close to a true French omelette bro, you got to do a lot more homework

NOPE. YOU DID IT WRONG.

Nice! Suggest folks get a flat silicone whisk ("Walfos 11'' Wires Flat Silicone Whisk") if they are serious about perfecting this method. It's worth the effort, but you'll go through a couple dozen eggs before it starts to make sense and they really start to come together. Use a quality herbed SOFT goat cheese ("Montchevre Garlic & Herbs Goat Cheese") instead of stringy mozzarella. And don't forget the Cholula. Here-watch Alex work to master it (with a little help from "the Master" himself, Jaques Pepin!) ... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5__zptEU9vE.htmlsi=QiJRIzhrNxcGO47n

This is really not what’s up🫣