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Good Eats S7E3P2: The Egg Files VI - French Flop

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Uploaded by on Oct 19, 2007

Alton sets out to prove that omelets are not as finicky and hard to make as most people think. Also, how to pick a good spatula.

Recipes featured in this episode:
- Omelet
- Omelet for a Crowd
- Frittata

Category:

Entertainment

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License:

Standard YouTube License

  • likes, 5 dislikes

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Top Comments

  • heh...he said BAM! again...I love it when he does his subtle rips on Emeril.

  • Damn, the perp got away again.

    The food police commisionner isn't gonna be happy with me.

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All Comments (59)

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  • 6:04 Best evil laugh evar

  • Second time in this episode he says "you'd end up with scrambled eggs. Not that there's anything wrong with that." Love the subtle Seinfeld reference implicit in that.

  • @goldenlover606 There is no where for the water to go when you add salt to the beaten eggs; it stays right in the liquid. Also, beaten eggs form a stable emulsion, so the water is largely to bonded the egg yolk's lecithin (and, therefore, to the egg fats) to evaporate away.

  • Wait... I thought adding salt to your eggs before you cook them was forbidden because salt pulls moisture out of the eggs resulting in dry eggs. I'm confused.

  • I learned how to cook omletts and eggs correctly because of this episode. Before I ever watched this episode, I always made my eggs in a cast iron frying pan and everytime I did, I always saw parts of eggs still stuck to the pan and I hated that. I never knew that eggs should be made on a non stick pan. Now I know and I use Alton Brown's technique all the time when I'm making my eggs. Thanks AB. You really helped me.

  • i only do the half fold

  • dammit , @Psychochaos3 you're a loose cannon, the mayor is going to have my ass!

  • @motopix45 Roesmary is great for chicken or fish.

  • Still no love for rosemary! :(

  • Awesome episode. You should also check out Julia Child's version; probably the awesomest method possible...

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