Chef Ming Tsai gives us the basics on how to make a perfect omelet. Ming on your local public television station or at ming.com/simplyming.and as always, peace and good eating!
Okay -- have after many trials and errors come up with My omelet. One egg, room temperature, teflon pan olive oiled -- wiped with a paper towel, heat put on medium, give part of a minute, add a pat of butter tile sizzles, then only slightly beaten egg at a time -- egg cracked in a small bowl, lightly salt and peppered and poured into heated buttered pan. Let cook appx 30 seconds and start to fold -- personally don't like browned eggs because the eggs tend to get tough -- fold for another 20 seconds and plate. Add stuffing half wAy into cooking process - if stuffing need more cooking, pre cook them before adding. Thank You Julia Child for teaching this basically unimaginative cook how to Cook a wonderful omelet Every Time!
@peanutking242 Egg foo young is a regional dish out of Shanghai china that happens to resemble what is classically known as an omelet. Frittatas are italian, baked, and not flipped, thusly, not omelets. The Rothschild Omelet is brown because whites whipped to stiff peaks become drier and are more quick to brown in the pan. It would be unavoidable. Dude. Just admit he made two fucking ugly omelets.
i didnt realize ur not supposed to emulsify it together... jacque pepin says to mix extremely fast to incorporate it all together but jacque pepin also does use a fork
dont like to see not all mixed together. I like a little water no cream... water I think is a lighter omelet. folding ok... but take a chance flip,,,, but dont like the brown on the eggs... I like eggs light and soft no brown... my 5 kids agree... lol..
you probably dont give a shit but does anyone know a way to get back into an instagram account..? I was dumb lost the account password. I appreciate any help you can give me
The classic traditional is over cooked and browned. It's not suppose to have any color and you don't fold it over on it's self. You're suppose to fold only the first half about a 1/3 and then fold over the top a 1/3 and when you turn over onto a plate the whole thing forms an oval or football shape. Love Ming, but he knows that and it's not great technique especially for a trained chef like Ming.
hey that's how i always make my omelets! i didn't realize this is actually the correct way.. i tried to add milk in just recently tho.. milk makes it fluffier
I can't believe this guy calls himself a chef. Those were the most disgusting omlettes I have ever seen. He somehow manages to both burn the eggs and leave them raw at the same time. And why did he not let the butter foam. He basically boiled the eggs in butter, since the butter was not up to temp. Man I wish for the days of my childhood when it was Julia Child and Jacques Pepin. If you want to learn how to make a good omlette google "Jacques Pepin omelette "
@peanutking242 Not really. Unless your preference options are "with proper technique" or "fucked beyond recognition". It isn't an issue of opinion. There's a right and a wrong way. Don't be a troll.
I don't have TV anymore, just cable and Netflix, etc, and I missed your shows, so I just looked you up. Love your shows. I used to watch you on Wisconsin Public Television. Do you have a show about how to cook TENDER steak?
Mings cool and all but he reaaaaaally botched those both. First off, there should be no brown color in a proper omelet. If this happens its because your flame was too high and it burned the bottom before the top was cooked. The solution to that is to simply shove the pan under your oven's broiler for 15 or twenty seconds. Not only will the top side cook through, but the bottom wont be unnapatizingly discolored and the teflon in the pan with raise the omelets edges up for you to fold.
Chef that looks great we do some other things in Iran I was an American living there and we would fry are vegetables or tomatoes Auntie they were almost Pope and then add the eggs and the vegetables anything else and it was delicious
Yes Mings the man but I was in the grocery store the other day... I had a major craving for shrimp, maybe a garlic shrimp pasta dish. I was in the frozen food section. I was searching for a good 15 minutes, when the name Contessa struck me! I was quickly sold on a big bag of Contessa shrimp Scampi with linguini. Brought it home and cooked it up! As far as frozen food goes, it sucked. It Sucked! Sorry Chef Ming! I know fresh is always the way to go, but Contessa really let me down.
I wouldn't call that a traditional omelette, but a country omelette. A classic omelette has no brown, very small curds, is creamy inside, and like an oblong football shape. The country omelette has large curds, is cooked more, is browned, and it's oblong and football like, but since the egg is tougher, it doesn't roll up as tightly as in the classic, so it's flatter than the classic. I was hoping to see him make a classic French omelette nice & soft inside.
I can't believe he released this video. His omelets are terrible. "Believe it or not, it will come together." Ummm no, it didn't.
His omelets are no where near Jacques. Watch Jacques Pepin to really learn about omelets
+kenny Roberts He did say this was his own take on omelets and as a chef you can not really compare one chef to another as we all have our own styles
I guess I just don't like the way he does it
You just a hating cave dweller
im only 14 and i love his show so does my sis
Over cooked bro beans.
Okay -- have after many trials and errors come up with My omelet. One egg, room temperature, teflon pan olive oiled -- wiped with a paper towel, heat put on medium, give part of a minute, add a pat of butter tile sizzles, then only slightly beaten egg at a time -- egg cracked in a small bowl, lightly salt and peppered and poured into heated buttered pan. Let cook appx 30 seconds and start to fold -- personally don't like browned eggs because the eggs tend to get tough -- fold for another 20 seconds and plate. Add stuffing half wAy into cooking process - if stuffing need more cooking, pre cook them before adding. Thank You Julia Child for teaching this basically unimaginative cook how to Cook a wonderful omelet Every Time!
This episode must be over edited...where is his alcoholic drink???
Some people actually like the taste of browned eggs. I am not one of them.
On today's episode of how to cremate an omelette...
@peanutking242
Egg foo young is a regional dish out of Shanghai china that happens to resemble what is classically known as an omelet. Frittatas are italian, baked, and not flipped, thusly, not omelets. The Rothschild Omelet is brown because whites whipped to stiff peaks become drier and are more quick to brown in the pan. It would be unavoidable. Dude. Just admit he made two fucking ugly omelets.
i didnt realize ur not supposed to emulsify it together... jacque pepin says to mix extremely fast to incorporate it all together but jacque pepin also does use a fork
It's different strokes for different folks. You wouldn't get the same results, but it all depends on what you prefer
dont like to see not all mixed together. I like a little water no cream... water I think is a lighter omelet. folding ok... but take a chance flip,,,, but dont like the brown on the eggs... I like eggs light and soft no brown... my 5 kids agree... lol..
Good food. Omelet and potato hash cake.
Yuk how poor cooking
sick burnt eggs!!!
Pepin would not be happy
Excellent demonstration!
I love his show and food. Great sense of humor makes him more appealing.
you probably dont give a shit but does anyone know a way to get back into an instagram account..?
I was dumb lost the account password. I appreciate any help you can give me
@Maverick Royce instablaster =)
The classic traditional is over cooked and browned. It's not suppose to have any color and you don't fold it over on it's self. You're suppose to fold only the first half about a 1/3 and then fold over the top a 1/3 and when you turn over onto a plate the whole thing forms an oval or football shape. Love Ming, but he knows that and it's not great technique especially for a trained chef like Ming.
hey that's how i always make my omelets! i didn't realize this is actually the correct way.. i tried to add milk in just recently tho.. milk makes it fluffier
This is not an omelette!
Simply Ming: Frittatas
What song is this I really like it .can anyone please tell me what it is
I can't believe this guy calls himself a chef. Those were the most disgusting omlettes I have ever seen. He somehow manages to both burn the eggs and leave them raw at the same time.
And why did he not let the butter foam. He basically boiled the eggs in butter, since the butter was not up to temp.
Man I wish for the days of my childhood when it was Julia Child and Jacques Pepin. If you want to learn how to make a good omlette google "Jacques Pepin omelette "
@peanutking242 Not really. Unless your preference options are "with proper technique" or "fucked beyond recognition". It isn't an issue of opinion. There's a right and a wrong way. Don't be a troll.
I don't have TV anymore, just cable and Netflix, etc, and I missed your shows, so I just looked you up. Love your shows. I used to watch you on Wisconsin Public Television. Do you have a show about how to cook TENDER steak?
Mings cool and all but he reaaaaaally botched those both. First off, there should be no brown color in a proper omelet. If this happens its because your flame was too high and it burned the bottom before the top was cooked. The solution to that is to simply shove the pan under your oven's broiler for 15 or twenty seconds. Not only will the top side cook through, but the bottom wont be unnapatizingly discolored and the teflon in the pan with raise the omelets edges up for you to fold.
👌
Chef that looks great we do some other things in Iran I was an American living there and we would fry are vegetables or tomatoes Auntie they were almost Pope and then add the eggs and the vegetables anything else and it was delicious
Yes Mings the man but I was in the grocery store the other day...
I had a major craving for shrimp, maybe a garlic shrimp pasta dish.
I was in the frozen food section. I was searching for a good 15 minutes, when the name Contessa struck me! I was quickly sold on a big bag of Contessa shrimp Scampi with linguini. Brought it home and cooked it up! As far as frozen food goes, it sucked. It Sucked! Sorry Chef Ming! I know fresh is always the way to go, but Contessa really let me down.
Ming Tsai is American his parents are from China but he was born and raised in America.He lived in France and went to cooking school in France
I love sunny side up eggs. Hate omelettes
I wouldn't call that a traditional omelette, but a country omelette. A classic omelette has no brown, very small curds, is creamy inside, and like an oblong football shape. The country omelette has large curds, is cooked more, is browned, and it's oblong and football like, but since the egg is tougher, it doesn't roll up as tightly as in the classic, so it's flatter than the classic.
I was hoping to see him make a classic French omelette nice & soft inside.
Giggles i
Only thing that prob saved the omelet was the bacon.
Simply Ming 👍👍MMmm good food, good bud, life is simply good.
Never eatingg at these haters houses
cast iron pan best thing i ever bought.
bad copy of Jacques Pepin
potato cake in potato quality
HAPPY THANKSGIVING 🦃
delicious!!!!!
Both look way overcooked!!
I've subscribed though!
train me ming
agreed
burnt eggs, the pan was too hot, no brown allowed on an omelet, it gives eggs the metallic taste...
Who taught this guy to cook?! I'm still a bigger fan of Made in Spain!!