Learn Jacques Pépin's famous omelet techniques 

Teflon doesn’t scratch if you have a French accent.

My skill level: starts at an omelette finishes with scrambled eggs

I have watched this a dozen times and it never gets old.

Non-stick pan manufacturer: Do not use metal utensils with this pan. Jacques Pépin: Hold my chives and give me a fork.

The fork on the non-stick pan will keep me awake for days.

pan in 1960's: I've fed a 15 person family for 20 years. pan in 2020: *gets anxiety from a fork*

His accent is what cursive sounds like

How can you not love this man. What a talent for teaching. How much he shares. Always inspiring.

“À diffrãnt technique, à diffrãnt taste, à diffrãnt louk”

Brain: Go to sleep, work tomorrow! Heart: OR you could learn Jacques Pépin's famous omelet techniques!

This man introduced me to poking the yolks before mixing the yolks with the whites. Has saved me a lot of effort over the years.

That second omelet was beautiful to watch. So simple yet so delicate.

His accent sounds expensive

Peepin: one isn't better than the other they're just different So here we have the American omelet And this is the classic french omelette with a beautiful delicious creamy groovy scrumptious interior

I've never seen someone wisk four eggs so beautifully.

It's like being schooled by Yoda. Those were the best looking omelets I've ever seen.

An amazing guy...Personal chef to French President Charles de Gaulle. Turned down offer to be head chef at the White House (Kennedy administration). Has Masters degree from Columbia University, and teaches classes at Boston University. He is a dean at the French Culinary Institute in New York City. His textbooks are required reading for many culinary schools, and he is universally admired by the greatest chefs around the world...He is one of a kind.

"If Jaques Pepin says "" This is how to roast a chicken...That's how you roast a chicken !""...Anthony Bourdain

Bravo Jacques! Of all the treasures Jacques Pepin left us, this is one of my absolute favorites. He's focused, fluid, natural, efficient, relaxed, Jacques is true poetry in motion without trying, full of grace and honesty, purity. Absolute mastery...

My all time favorite chef. Stating the obvious: he is a wonderfully gifted cook, but more than that, he's such a nice, calm, relaxing presence. A goodhearted human, a rarity.

wow that second omelette technique is actually insane .

Expensive omelets. Cost: Eggs, butter, seasoning, and one nonstick pan per omelet.

His skill never ceases to amaze me.

I have seen this video like ten times i can't help but enjoy his artistry

"I like it a bit wet" We all do, Monsieur..

Been a chef 36 years +. It’s because of this guy. Merci chef👍🏻

“Slightly bron, all aron! Hon-hon!” Classic. 😎 What precision. All while narrating what he’s doin’.

Probably the most wholesome man in the world, I love him.

I just did this and it worked. After trying so hard with a crap pan. I got a new one and followed exactly what he did. I did it. I am so happy.

I’ve been learning how to cook from this gentleman for almost 40 years. Great teacher. Great TV host. Master Chef.

Scratching sounds were mostly from shaking the pan on the stovetop surface. He uses the metal fork on the pan lightly.

To those just starting to try Pepin’s “Classic French Omelette” technique, the key is the stirring in the pan. You have to stir and shake it like crazy to get the right texture. And don’t forget to let it slide down to one side of the pan or else it won’t fold well.

4:06 LOOK AT HIM GOO!!

"one is not better than the other, its just a different technique, a different taste, a different look" words of wisdom from jacques that we can actually apply to our everyday lives especially with everything going on in the world rn.. love you guys :D

I make diner style omelettes all the time. I recently started making the classic French style. The great chef here makes it look very easy. I am doing my best to emulate him. But, it is much tougher than it looks. I can also say that the classic French style tastes quite different than the diner style. They are both good, but at the moment I prefer the French style. Thank you Chef for your terrific video.

Perfect. A lifetimes worth of skill. May you live as long as you want to, Jacques.

Over quarantine I've gotten good at this. I've learned that butter will brown if you melt it at 400F or higher, so I have a laser thermometer and get my cheap nonstick pan to 385F. Butter goes in and boils off and gets foamy. Once there's no more water in the butter the eggs go in. The eggs need to be mixed very well by hand with a fork-- not with a machine or a whisk because you don't want air in them; it makes a big difference in how they behave when cooking and how they turn out. You don't really need to add milk or water to the eggs. I salt the mixture lightly because it's not in it long enough to make a difference. I use a rubber spatula to figure 8 in the center to open up space for the eggs to run into, and once or twice run it around the edge and fold the thin edge into the middle of the mix. As Jacques does here, you need to keep the pan moving the whole time, constantly shaking it so that the wet eggs on top are encouraged to run into the spaces made by the spatula and also to get them out to the edges of the pan to cook there. When the eggs are not wet enough on top to run anywhere, it's done. Anticipating the right moment to stop scraping down the sides and making holes in the middle is the difference between making an omelette and making scrambled eggs. If you wait too long it the curds will get too firm and the whole thing won't come back to omelette shape. So when the moment is right, and it's still wet on top but won't really run, you remove the pan from the heat and plate it like Jacques. It all doesn't take very long; it's about as quick as he does it here-- about 30-45 seconds. Gruyere is a good cheese if you want to add that; or also Boursin, which is a popular French garlic-y cream cheese sort of thing.

secret ingredient: Dupont teflon flakes

I must’ve watched this video a dozen times over the years. I make both of these types and have been for years. I will tell you this, while I would consider myself pretty average at it, I turn French omelets into scrambled eggs more than I’d like lol! Jacques makes this look like it’s as easy as putting a straw in a juice box, meanwhile I’m over here stabbing my own hand with the capri sun straw. God bless this man.

After watching this video a dozen times I learned and I cooked the perfect french omelet just like Jacques well almost, Jacques is the professor.

In the rest of the video, he eats the French omelet and give the American country omelet to his dog. 🤣🤣

One of the great chefs of my lifetime. I remember watching his shows and once he talked about rutabagas. He said he had to hide in a rutabaga field for 2 days to hide from Nazi's in France. He said that he never ate another rutabaga nor has he cooked with one.

I used to watch him all the times back when I was young! One of the world’s Master Chefs!

Been working on the classic french style for years now and I can say I'm finally not embarrassed to serve someone one anymore, all started with this video.

AMERICAN OMELET: EGGS, BUTTER, SALT, PEPPER CLASSIC FRENCH OMELET: EGGS, BUTTER, SALT, CHIVES, TEFLON

Amazing he can make making an omelette so captivating. My favorite tv Chef. He's a national treasure.

not only the technique but the absolutely effortless execution and confidence. you wouldn't think a simple omelette would rock your world but watching this i mean, honestly

I never tire of watching this masterclass on omelets.

Jacques Pépin is the reason why I know how to make a proper French omelet. Can't thank the man enough. When Spring arrives, and my chives start blooming in my garden again, it's time once again to start making these delicious French omelets. Merci beaucoup mon ami and happy cooking, wherever you are.

I love how many people in this comment section for some reason think they know more about pans and cooking than a professional chef whose been cooking more years than we've all been alive

Never tire of watching this. So wish all of this techniques series was available. It was sooooo good.

This man is a legend, one of the best chefs and educators.

Clearly both omelets were made from scratch!

As soon as I saw him whisking those eggs like that I knew this was beyond my skills right now.

Jacques makes this look easy, which lets you know how skilled he actually is. I've been working on my technique to make a French omelette for about a year now and I still can't get it quite like his.

Jacques takes the most humble and mundane and makes of it a magic trick. I've watched this preparation of a classic french omelette and each time I am amazed by the execution.

Jacques! You're killing me with the fork on your non-stick.

C'mon Pepin, you don't believe that they're equally good hahaha.

I've watched Jacques for years. The absolute best cook and teacher I've had the privilege of watching.

Amazing Master of down home french cooking with style and technique Thanks Pepin for all the years you sacrifice to teach us perfect down home french cooking

We need more humble cooks like Jacques

I love Jaques Pépin a true Master. He's one of the reasons why I love cooking.

What a great teacher he is! Love Jacque!

Always a pleasure to see Jacques at work.

There are people that come into your life in the most unexpected and meaningful ways - Jacque is that person. As a child I was entranced by Julia Child's presence in the media as an eccentric personality who brought classic cooking techniques to the world via her own experiences while living in France. Watching her cook brought a new dimension into my life and opened my world to cooking as an artist- enter Jacque Pepin - here was a person that I could readily relate to, both as an admirer of Julia and as an adult who cooks for a living - and I've been a fan all of my life. Forty years later, I became a professional chef and the journey started with Jacque. His style, demeanor, enthusiasm and skill enthralled me as well as his casual delivery - you can do this, it's not really as hard as it looks, like anything it takes practice and repetition with a dash of passion. This person changed my life and I consider him one of the greatest influences for me as a chef and a person and a connoisseur of all things wonderful - thank you Monsieur Pepin, for everything - merci

The amount of skill to cook that simple omelette is insane, I been trying for 3 weeks everyday and still not perfected it. It's coming thought

This guy has mastered his craft. The chefs chef... I rewatch this video every few months.

I remember the first time I saw this video and immediately went and made the country style omelette, my life has been that much more awesome ever since.

I grew up watching this man. He is one of my earliest influences and why I enjoy cooking 🥘

In 1980 I had my first French cheese omelette while I was living in Morocco and I learned to have it with Dijon mustard. They are the best.

I remember watching him with my late grandma... May she rest in peace! Less is more. The beauty is in the simplest of things

i used to watch Chef Pépin all the timeeee with my dad on PBS, i miss it

He scratched that pan up so much I thought he was signalling to us that he was being held at gunpoint.

I could watch (and listen!) to the Chef all day long. He is poetry in motion.

Jacques was Great at his Craft and teaching as Well. So skilled and Professional!

Lovely to listen to Chef Pépin speak English (it’s music to my ears)giving instructions on how to make the different dishes.

he is using an anodized aluminum pan which is safe to scrape with metal objects unlike commercial non stick pans such as tefal ones

This is the best omelette video on RU-vid. I appreciate that he showed different omelette styles (Country Omelette and Classic French) and showed technique for plating it.

Every time I watch this video it brings tears to my eyes. Thank you Jacques

Hats off chef. It's not every day you can say you learnt something. Thank you.

He’s truly a master and a class act.

Jacques Pepin is a kind, wise, and knowledgeable soul. I have learned so much from him over the years. I'm sorry about the small-minded comments about the non-stick pan and metal fork, where commenters assume it's Teflon. I have a quite durable ceramic nonstick pan that has no problem with my metal fish-spatula, which I use every morning for eggs. When faced with the cable TV food show desert, where everything is an absurb contest and one learns nothing about cooking, I turn to Mr. Pepin's videos. Thank you!

Wow. Cooking becomes a work of art. Such a talent.

Watching this video once again, about 50 times already, and never get tired.

That was a lot more interesting than I was expecting.

I absolutely adore Jacques Pepin, since I got my first book of his at a thrift store in England in 1982. His luxurious practicality is so French & ideal!

This man is simply amazing.

We love Jacques in our house. We watch his shows and appearances when they come on. I'd love to have all his skill.

My mouth is still wide open as to how easily he made them. His techniques will become mine. He’s the Master!

I love Jacques, and I love watching him work. A great chef, and a gentleman.

I will never tire of watching this.

Hard to make it better, this is a true Master class, thanks for sharing!

Never thought I’d find so much joy out of someone cooking omelettes

4:54 "This is the time, between the lips, that you would want to stuff it ..." Good advice for life. Timing is everything.

Perfectly explained. Great job, Master Chef Pépin!

If I weren't so busy I could binge-watch Jaques all day. He's my all time favourite Chef. Julia was right up there with him.

I tried the classic french one, following the video... It was like 45% success and still the best omelet I have ever made..

A gifted talent who is both elegant and classy while void of pretense.

Thank you for the great cooking shows. Great recipe s. Bless your family. 🌸🌺

Amazing watching a pro chef!