The proper way to make an omelette

Henri Babinski, writing under the pen name of Ali-Bab, starts his section on omelets by writing, "Il peut paraître banal de donner une recette d'omelette, car tout le monde croit savoir la faire. Cependant, en réalité, il ne manque pas de gens qui n'ont jamais mangé une omelette vraiment bonne." Or "It may seem banal to give a recipe for an omelet, because everyone thinks they know how to make one. Actually, there is no lack of people who have never eaten a really good omelet."


A quick demo on how to make an omelette. What you want to shoot for is a fluffy omelette with NO skin on the outside. You accomplish this by using hi heat, working quickly and practice. It's very helpful to use clarified butter. I could have used a little more heat in the pan but you get the idea.

Category:

Education

Tags:

• chicken
• city
• omelette
• julia
• child
• cordon
• bleu
• french
• cooking
• scanpan
• eggs

[VRtimemachine]

Your video says "the proper way to make an omelette" not "my way to make an omelette." Your omelette may very well be tasty, but its not the correct french method of making an omelette. That is the reason for all of the hate. I would suggest renaming the video.

[ringkingpin]

@VRtimemachine

BTW, please watch my other video on the same subject. YOu can also watch some of my other vids, I think the only other food ones have to do with VPN Pizza and some BBQ stuff but please, watch them and tell me all the things I'm doing wrong ;)

[VRtimemachine]

@ringkingpin I didn't say this method was wrong. You obviously know what your doing. But when people read "proper french omelette" they are typically looking for the classic Jacques Pepin technique. Thats why this video gets so much hate. and BTW i don't watch the food network. Food network is trash.

[ringkingpin]

@VRtimemachine

Go read Escoffier's technique who was around 100 year before Jacques Pepin and get back with me.

[ringkingpin]

@VRtimemachine

Henri Babinski, writing under the pen name of Ali-Bab, starts his section on omelets by writing, “Il peut paraître banal de donner une recette d’omelette, car tout le monde croit savoir la faire. Cependant, en réalité, il ne manque pas de gens qui n’ont jamais mangé une omelette vraiment bonne.” Or “It may seem banal to give a recipe for an omelet, because everyone thinks they know how to make one. Actually, there is no lack of people who have never eaten a really good omelet.”

[annabodhi38]

Julia Child makes her omeletts pretty much the same way... the way the French make it, or so she says...

This looks delicious, great work and thanks for the post!!

[ringkingpin]

@annabodhi38

Thanks! Some people understand, some people don't. 

[knifeforkandaspoon]

oh god. please leave those eggs alone.

[bridog1980]

Dude, I just watched like 5 vids on making omelets, and yours was the coolest way I've seen. Now I'm hungry...

[VRtimemachine]

I'm not quite sure why you chose to respond to my comment, which, compared to the other comments, was respectful and cordial. Not only are you misinformed, you are arrogant. I'm not buying into your whole Cordon Bleu story. And you shouldn't assume that people giving you constructive criticism are ignorant and get their information from food network. I could name drop plenty of french chefs that precede Escoffier. Don't be an asshole. "what thyme is it?" stfu.

[VRtimemachine]

There is a name for what you have done here. It is called "scrambled eggs." I am not sure why you told me to read Escoffier's technique seeing as how Escoffier's technique is the same as pepin's. Escoffier said an omelette as scrambled eggs wrapped in what you might call a "skin" of cooked egg. There is no reason to "incorporate air" into an omelette or "make it fluffehh." Its an omelette, not a souffle.

[ringkingpin]

@ringkingpin

if you don't have the skills to make ingredients or eggs "saute" to pour kosher salt in your sauté pan and use that to get the motion down.

Enfin, oui, j'ai bosse dans les cuisines a Paris, oui je sait que pleins des gens pense q'ils savent tous mais apres tous, je sait que ma technique es correct.

The idea is to incorporate as many layers of air in the eggs as possible without it browning. This is the fastest and the best way to do this.

[ringkingpin]

@VRtimemachine

And at the Ritz, the same kitchen Escoffier worked in, I made omelets identical to these day in day out, hundreds, maybe thousands. SO, I can't help but crack up when all of the guys who have watch food network, gone to trade school or work at cracker barrel tell me I'm making french omelets the incorrect way. You do often see people using forks or chopsticks but for production cooking, that's simply not feasible. Chef Terrien at the CDB always suggested

[ringkingpin]

@VRtimemachine 

So I raised my hand and seemingly the entire room was freaked out for me. Well, I made it perfectly, exactly how he did and pretty much exactly what you see in this video. The entire room broke out in to an applause.

Later on, completing the Cordon Bleu, I worked for a while at the Ritz in Paris as well as many other restaurants. At the Ritz, omelets were actually on the lunch menu and guess who's job at grade mange it was to make them, MINE!