*Testing AI dubbing on this video, you can switch to original language plus Eng subs in the yt options* In occasione di questo episodio della serie "Italiani a...", dove documentiamo le tradizioni gastronomiche straniere attraverso i professionisti del Bel Paese che lavorano in grandi ristoranti in giro per il mondo, il Consorzio del Formaggio Parmigiano Reggiano ha creato un codice sconto valido in tutti i paesi europei dove è presente lo shop (Italia, Austria, Belgio, Francia, Germania, Lussemburgo e Olanda). Il codice è PRITALIASQUISITA e dà diritto a uno sconto del 10% per acquisti superiori ai 60 euro. Approfittatene! shop.parmigianoreggiano.com/it/ On occasion of this episode of the "Italiani a ..." series, where we document foreign gastronomic traditions through the Italian professionals who work in great restaurants around the world, Parmigiano Reggiano has created a discount code valid in all European countries where the shop is present (Italy, Austria, Belgium, France, Germany, Luxembourg and the Netherlands). The code is PRITALIASQUISITA and entitles you to a 10% discount for purchases over 60 euros. Take advantage of it!
You're kidding right. I did both of those with easy. Oh, what I would give for the Italia Squisita to prove themselves to Asian culture. Hand pulled noodles chef.
ce n'est pas une omelette mes oeuf brouiller, la différence est qu'une omelette est cuite dans une poêle chaude et que cela doit cuire le moins possible, des œufs brouillés ce cuisent a froid et donc pas de coloration, je suis cuisinier et jamais je ne mangerai une omelette pas grillé, et si elle n'est plus un peu baveuse.
to be fair the amount of sauce he made looked like it would be enough for about 10 or 20 orders (idk why he would say it then) but also i was disgusted by the parmagiano hollandaise as well
@@gothicstructureswhat is "Parmagiano Hollandaise"?? They are talking about "Parmigiano Reggiano", an ITALIAN cheese... Not "parmesan" or others imitations...
@@randytidd7362 A classic french guy 🤣 We eat so much butter, eggs, cream it's not a problem for us, but i know some people from other country cant eat so much
Tried making the soufflé omelette and managed to perfect in the second go. I don’t have a salamander grill, so I turned on the flame broiler in my oven and achieved a very similar result. Love the recipe,and so happy I came across this channel, and kudos to the chef for creating and sharing his techniques and recipe with us.
These are classic french omelettes, but as Julia Child and Jacques Pépin explained, the techniques displayed here are not as easy as they look at first so kudos for having successfullly reproduced the soufflé.
Wow! You have taken my omelette game to a whole new level. I spent a morning making omelettes trying to get this just right. I only managed to get one to roll up correctly by tipping the pan 45 degrees and tapping my wrist. The parmesan sauce was amazing. Thank you for this video.
Andai a mangiare al mirazur a 16 Nni come regalo da parte dei miei, aveva una sola Stella all epoca.....tutta la strada che hanno fatto è meritatissima....Chef Colagreco è un vulcano di conoscenza, passione, tecnica e fantasia e la sua brigata è eccezionale.
The quality of this youtube channel is simply out of this world. Love it so much. I LOOOOOVE that its in the original language but i can understand it because of the subtitles.
Are you rich elite brain dead to say that ..there is thousands of channels better than this one ..in fact Ill just say it , this channel is utterly useless
I’ve been practicing making eggs like this and I have to say it does make a difference to have that pure yellow look with some curd on the inside. Very tasty with some green onion garnish and dash of salt.
that's a good start: french omelette; maybe try the american omlette (not tossed, but folded halfways, finished in the oven, easier, but somewhat slower than a french omelette); forger about the souffle omlette, it's a overhyped frittata. beaten whites should go in cookies, not in omlettes.
@@attilagabortalpai7309 Finished in the oven? Does it need the extra heat once it's folded? I mean, if the middle is the consistency of what is in this video, I think fold it and take it off the heat, it's done.
If you want to see an amazing french omelette being made I suggest you check Jacques Pepin's video on UA-cam. The omelette looks substantially different.
Tried it and the first time it turned out pretty perfect. Nice presented with almost runny center. Without the sauce tho. I like it to put a little bit of olive oil on top of it, and a bit of parsley (or any other green veggie)
I made seven in a row - until I was out of eggs. Managed to get one that was pretty presentable. Now my wife wants her omelette prepared this way every time. The cheese sauce is really the time consuming part that requires your full attention. Sure as heck didn't know what a bain Marie was, but Alexa helped me out.
I've made millions of omelettes in my life, but how the heck I've missed Parmigiano Reggiano sauce I dont know. The sauce adds a bit more heaven to the omelette :-) Love it!
The Parmigiano-Reggiano sauce reminds me of why I no longer make hollandaise for an eggs benedict. And my case it is just putting eggs and butter on eggs and butter. I think I would have tried a Parmigiano-Reggiano cream sauce instead of one that included eggs why put eggs on more eggs LOL.
Watching Donato Russo expertly roll that omelette in the pan by rapping the handle with a fist--the clear display of confident years of knowledge and skill--a transcendent pleasure, thank you.
Not bad. But I would have to say that Jacques Pepin actually does it much more elegantly in his omelette videos. We're talking about the omelette with fine herbs classic French style. The shape of his omelette is much more elegant.
Kudos to the chef for sharing his recipes and techniques. No surprise that some of his tools are high end. But I was amazed by his omelette folding technique. Anyone with a decent pan ought to be able to do it; I'll probably need lots of practice! And the Parmigiano sauce looks delicious.
It is until you require a bypass in surgery. Raw eggs with cheese and ream sauce on ..... eggs that are only cooked on the outside and warm raw on the inside. It's delicious. But I wouldn't eat more than one a month and then only if very active in sports.
Semplicità portata alla perfezione, complimenti! Attendevo questa pietanza, una delle più semplici, essenziali direi quasi, ma magnifica quando fatta ad arte come qui proposto. Ingredienti freschissimi e di grande qualità nonché perfezione nella esecuzione. Due semplicissime uova che non sfigurano affatto di fronte alle più grandi esecuzioni culinarie. Complimenti ancora.
@@amerigo3000 Non c'era fierezza ma casomai ammirazione. Inoltre non c'è stata alcuna eiaculazione. Quello che volevo dire è che alcuni piatti, apparentemente banali, se fatti a regola d'arte sono invece dei veri capolavori. Giusto come esempio, un piatto di pasta al burro, spaghetti con le vongole, il pa amb tomaquet catalano ed altro ancora. Pochi e semplici ingredienti di qualità e tanta mano.
Congratulations on the excellent recipe and the chef's technique. although it seems simple to make an omelet, delicacy and all knowledge make the difference. A big hug from a Brazilian fan of this channel.
@@jacobcooper7270 That's what they want you to think, but nobody can tell us what we like. I'd take a bacon and mushroom omelette from a truck stop over this bland slop any day of the week.
@@fractionofstuff He speaks like an Italian from the South that has been living in France for a longtime. His Italian is clearly native Italian and with a Southern accent (haven’t checked but he sounds like he’s from Campania) but then he pronounces words like “fiamma” “padella” and “cottura” without doubling the consonants. Sometimes his diction is a bit Frenchy, sometimes it’s just choppy (he sounds like a kid who is learning to read).
Its called "bullshit" just wisk your eggs with milk or cream (really wisk em) and melt butter or oil at a low temp, the secrect is lower temp on the pan........ PLus hair everywhere , but if it was an English chef it would be disgusting hair.
I am eating carnivore and have greatly improved my hea;lth and lost 70 pounds since June 2023. I am so excited that the first recipe is completely carnivore, and can't wait to try it.I am also going to try the souffle omelette without any flour. Thank you for these recipes and techniques.
Ver el restaurante Mirazur y al cheff Colagrecco me llena de orgullo, un compatriota que ha sabido llevar la excelencia de su oficio y la elegancia de su arte... Saludos desde Buenos Aires, Argentina.
@@eldiosotto9524amici argentini, il cognome è Colagreco e il cognome è Italiano, dall'Abruzzo, regione originaria dei parenti dello chef. Poi lo chef di cucina è Donato Russo, napoletano. Infine Mentone fu una città Savoia di lingua ligure svenduta alla Francia con Nizza.
That is a beautiful omelette with an even cook on the curd but 3 Michelin or not, Jacque Pepin's classic french omelette is still the most impressive, efficient preparation I have ever seen.
Cari i maccheroni riempiono la pancia, mia nonna faceva queste uova sbattute, e nonaveva tv non conosceva il francese ,ma cucina da dio con olio ,origano e formaggio dell'Etna
@@rafaelallenblockyeah ofc. Thats why the Word is France and their are France recipes From around 1400, 100 Years before America wasnt even a Thing, while child was Born 1912... Whats wrong with you Americans to think you invent everything?😂
@@technicyan no idea where you heard this nonsense but the Japanese absolutely did not invent this. Nearly every form of modern omelette came from Europe, and originally they probably came from the middle east.
I think this video should be as required a viewing for this dish as the famous Pepin omelette vid. Chef Russo points 3 things out that have allowed me to take my omelette to the next level: * work on a lower heat/it's OK to take pan off the heat: you're not as rushed for time, easier to form smaller curds, and you can cook more of the egg so there's less of a chance the inside is undercooked * letting the base of omelette form: to make sure you're able to roll it, many omelettes have broken on me because of this because I was so afraid of putting any colour on them * making sure you release the sides from the pan: when you start hitting the pan, this will make sure the lip starts creeping up the side and allows you to fold over These aren't ground-breaking tips in and of themselves, but because this is a precise fussy dish with not a lot of room for error, even simple tips are helpful in getting it right. And sometimes you need someone to point them out. It speaks well of Chef Russo that he's identified these as pain points; it shows he dedicated a lot of time to perfect his craft
I would like to see these kinds of videos in both the teaching speed and the busy restaurant speed. You get the impression this guy makes 2 omelets an hour. It's gives you a new level of admiration to see these people in normal working stress.
I run a restaurant and I can totally understand what you are talking about. But then Michellin restaurants do not long menus of a la carte. It's a small fixed menu and customers indicate their preferred dish at the time of booking. So they are not really making dishes against orders. They make and serve at their speed, customers have no more a part to play than eat.
i have to admit, as much as I love fresh eggs, and love parmigiano reggiano. my hometown mom and pop greasy spoon's omelette with the bacon, sausage, peppers onion and cheese. is gotta be my favorite omelet ever. every once in a while that happens where the cheap stuff just seems more appealing
Well, I think it's because let's face it, it's how most people cook food. I have NEVER had an omelet like the one shown here, I've only ever had ones like you have described, so to me... that's how it should be.
This is the best way to make a plain omelette when there's nothing else in it. It makes the eggs fluffy and buttery tasting. And if you're adding meat and veggies to an omelette, then you may as well make a mountain man breakfast instead. It cooks better than an omelette and you can add as much of anything you want.
@@Lousasshol yea probably Americans, just take as much dishes you can put in microwave and start ading cheese untill its eatable ... to be fair everyone who grow up eating mcd's think it's good that can taste anything
Wow, seeing this makes me realize I’m cooking my omelettes on a way too strong heat. I’ll definitely get inspired by M. Russo’s way next time I cook one ! Thanks for this beautiful show !
@@hxhdfjifzirstc894 for industrial products sure. But here they’re eggs from their own chickens and fresh from the morning so no problem. There are actually several recipes that use raw eggs, the most obvious one being chocolate mousse, never an issue when you use quality and fresh eggs. I’d add in France many types of cheeses are not pasteurized. There still has never been any issues with them because makers are very precautious with quality and being sanitary in the process. Usually only industrial cheese producers never go unpasteurized for obvious reasons. The only people who shouldn’t eat unpasteurized cheese is pregnant women and very young children. Otherwise, they’re fine.
@@r.c8756 Naw, Im legit allergic to raw egg. Its a mild reaction, but im proof that humans can have negative reaction to raw egg, no matter if fresh or store bought
@@Thee_Sinner ok, so allergy is what you meant by "it can make some people sick". Well, that argument doesn’t make much sense because people can get allergic to pretty much anything. You can pick the healthiest food there is, you’ll always find someone who’s allergic to it...
Damn being a Spanish speaker is so dope. I watched this without the subtitles and even tho there were some things I couldn't understand, for the most part I could put together what he was saying
Yes, when people speak about food, in particular if you know what to expect to hear because there are images going with it, Italian, Spanish and Portuguese are quite mutual intelligible.
SO the omlette is chilling in the meanwhile cold pan for 7 min, while we make some 5 egg cheese sauce and then top the cold omlette with the cheese sauce? Man thats absolutely genius
Bisognerebbe evitare fortemente questa tendenza a ostentare la raccolta dei prodotti con la divisa da cucina in un giardino o addirittura Pollaio . La scenografia la capiscono in pochi, ma in molti la emulano .
6:50 Wait..... wheres the ham, the cheese, the bacon, sausage, hash browns, onions, peppers, mushrooms, salsa and/or ketchup, and kitchen sink?!?!?! This is no omelette sir... this is soft scrambled eggs. Edit: 12:50 🤦♂️ wait... what? w-what is this?! ......jk, I would totally smash both of these egg thingies!!!
*Testing AI dubbing on this video, you can switch to original language plus Eng subs in the yt options*
In occasione di questo episodio della serie "Italiani a...", dove documentiamo le tradizioni gastronomiche straniere attraverso i professionisti del Bel Paese che lavorano in grandi ristoranti in giro per il mondo, il Consorzio del Formaggio Parmigiano Reggiano ha creato un codice sconto valido in tutti i paesi europei dove è presente lo shop (Italia, Austria, Belgio, Francia, Germania, Lussemburgo e Olanda). Il codice è PRITALIASQUISITA e dà diritto a uno sconto del 10% per acquisti superiori ai 60 euro. Approfittatene!
shop.parmigianoreggiano.com/it/
On occasion of this episode of the "Italiani a ..." series, where we document foreign gastronomic traditions through the Italian professionals who work in great restaurants around the world, Parmigiano Reggiano has created a discount code valid in all European countries where the shop is present (Italy, Austria, Belgium, France, Germany, Luxembourg and the Netherlands). The code is PRITALIASQUISITA and entitles you to a 10% discount for purchases over 60 euros. Take advantage of it!
You're kidding right. I did both of those with easy. Oh, what I would give for the Italia Squisita to prove themselves to Asian culture. Hand pulled noodles chef.
ce n'est pas une omelette mes oeuf brouiller,
la différence est qu'une omelette est cuite dans une poêle chaude et que cela doit cuire le moins possible,
des œufs brouillés ce cuisent a froid et donc pas de coloration,
je suis cuisinier et jamais je ne mangerai une omelette pas grillé, et si elle n'est plus un peu baveuse.
Why shave a frozen chicken when you can buy a package of ground chicken at the market?
word nigga word
@@moyguilomsauvage8823 je te compends
You know what this 4-egg omelette needs? A 5-egg cheese sauce.
Yes this is absurd. Who can eat 9 eggs at one sitting? Plus cheese and cream? A body builder?
to be fair the amount of sauce he made looked like it would be enough for about 10 or 20 orders (idk why he would say it then) but also i was disgusted by the parmagiano hollandaise as well
@@gothicstructureswhat is "Parmagiano Hollandaise"?? They are talking about "Parmigiano Reggiano", an ITALIAN cheese... Not "parmesan" or others imitations...
@@randytidd7362 A classic french guy 🤣
We eat so much butter, eggs, cream it's not a problem for us, but i know some people from other country cant eat so much
@@luciotaddia457 The type of sauce is an "Hollandaise". Hollandaise is an egg-based mother sauce. This was a "parmigiano based Hollandaise"
chef : “an easy dish you can make at home”
also chef : *takes out some thermonix 3000 sauce maker*
also chef: places omlett soufflé into a $50,000.00 combi oven
Exactly my thoughts
Just do the double boiler method. It's the same concept as to making real carbonara sauce.
bain marie is like 5€
also a rare wheel of cheese not everyone has access to...lol
That technique with the pan handle at 45 degrees was just showing off. Awesome.
I’ve been cooking professionally for three decades, and I adore it when he says so easy to make it home. Yes Chef.
Tried making the soufflé omelette and managed to perfect in the second go. I don’t have a salamander grill, so I turned on the flame broiler in my oven and achieved a very similar result. Love the recipe,and so happy I came across this channel, and kudos to the chef for creating and sharing his techniques and recipe with us.
These are classic french omelettes, but as Julia Child and Jacques Pépin explained, the techniques displayed here are not as easy as they look at first so kudos for having successfullly reproduced the soufflé.
Salamander is a broiler, its just not attached to an oven
Did you touch it with your bare hands thoroughly like the guy in the video?
I’m certain he was checking the omelets spring, and he probably had a french robot wash his hands several times throughout the cooking and filming
@@lexper7244 I'm pretty sure he washed his hands before cooking.
Wow! You have taken my omelette game to a whole new level. I spent a morning making omelettes trying to get this just right. I only managed to get one to roll up correctly by tipping the pan 45 degrees and tapping my wrist. The parmesan sauce was amazing. Thank you for this video.
Andai a mangiare al mirazur a 16 Nni come regalo da parte dei miei, aveva una sola Stella all epoca.....tutta la strada che hanno fatto è meritatissima....Chef Colagreco è un vulcano di conoscenza, passione, tecnica e fantasia e la sua brigata è eccezionale.
The quality of this youtube channel is simply out of this world. Love it so much.
I LOOOOOVE that its in the original language but i can understand it because of the subtitles.
gush much?
@@Marcel_Audubon all day every day.
Im a gushing machine.
Without mercy or remorse.
You better watch yourself, or you too will be gushed upon.
is called italian standard
this is how we do things
@@mrmikimessina your sarcasm is delicious!!
Are you rich elite brain dead to say that ..there is thousands of channels better than this one ..in fact Ill just say it , this channel is utterly useless
I Love how Italians support & enjoy showcasing World quality Italian products, even in a French Omelette. Honourable loyalty
I’ve been practicing making eggs like this and I have to say it does make a difference to have that pure yellow look with some curd on the inside. Very tasty with some green onion garnish and dash of salt.
Chive is better. Milder onion flavor.
@@nooneyouknowhere6148 no
that's a good start: french omelette; maybe try the american omlette (not tossed, but folded halfways, finished in the oven, easier, but somewhat slower than a french omelette); forger about the souffle omlette, it's a overhyped frittata. beaten whites should go in cookies, not in omlettes.
@@attilagabortalpai7309 Finished in the oven? Does it need the extra heat once it's folded? I mean, if the middle is the consistency of what is in this video, I think fold it and take it off the heat, it's done.
Japanese omelets are choice. Softer inside than French and delicious if you incorporate some dashi
What a simple yet luxurious dish! Thank you for sharing.
I loved that the sauce had more eggs in it than the omelette. Also it’s so hard to make an omelette that well
get two or three cartons of eggs, by the end you'll be crankin out omelettes like rabbits crank out rabbits.
No, but you need a little bit practice in the kitchen (cuisine) .
If you want to see an amazing french omelette being made I suggest you check Jacques Pepin's video on UA-cam. The omelette looks substantially different.
Che vi amo l'avrò scritto mille volte ma non saranno mai abbastanza: siete davvero un tesoro inestimabile per noi appassionati di cucina! Grazie 💚
Donato Russo looks eerily similar to Joaquin Phoenix when he played the role of Commodus in the movie, 'Gladiator'. Anyone else? 😆
The things I have learned on this channel. Amazing. Thank you so much! Italian cuisine is just the best.
That is one beautiful kitchen, the equipment, the layout, the design.. everything.
Wondering which type of stove that is
@@piccolonijel wondering what pans were those
the view!
Excelente!!! la preparación del cheff!!! Delicadisima presentación....y cariños a Mauro Colagreco desde Argentina!!!
"This is a dish you can easily make at home for your friends".
Guys come over in 21 months when I've mastered this.
Tried it and the first time it turned out pretty perfect. Nice presented with almost runny center. Without the sauce tho. I like it to put a little bit of olive oil on top of it, and a bit of parsley (or any other green veggie)
@@IDOLIKIofficial yup nothing 3 michelin level about it..
I guess i'm a bit impatient...
Anyway how's it going
I made seven in a row - until I was out of eggs. Managed to get one that was pretty presentable. Now my wife wants her omelette prepared this way every time. The cheese sauce is really the time consuming part that requires your full attention. Sure as heck didn't know what a bain Marie was, but Alexa helped me out.
So...... did you master it ?
Thank you so much for sharing your techniques with those who appreciate haute cuisine
I've made millions of omelettes in my life, but how the heck I've missed Parmigiano Reggiano sauce I dont know. The sauce adds a bit more heaven to the omelette :-) Love it!
The Parmigiano-Reggiano sauce reminds me of why I no longer make hollandaise for an eggs benedict. And my case it is just putting eggs and butter on eggs and butter. I think I would have tried a Parmigiano-Reggiano cream sauce instead of one that included eggs why put eggs on more eggs LOL.
u eat 10 omelette a day or what
Ketchup
@@miriambertram2448 People put Hollandaise on eggs and Hollandaise is basically egg yolks and butter.
@@chickentava hahaha
Simple, yet eloquent. I bet it's absolutely delicious. Bravo!
Watching Donato Russo expertly roll that omelette in the pan by rapping the handle with a fist--the clear display of confident years of knowledge and skill--a transcendent pleasure, thank you.
…he was doing that to loosen it from the pan? Did we watch the same video?
@@kolinajane4691 Look closer he folds the omelette as well.
Not bad. But I would have to say that Jacques Pepin actually does it much more elegantly in his omelette videos. We're talking about the omelette with fine herbs classic French style. The shape of his omelette is much more elegant.
Kudos to the chef for sharing his recipes and techniques. No surprise that some of his tools are high end. But I was amazed by his omelette folding technique. Anyone with a decent pan ought to be able to do it; I'll probably need lots of practice! And the Parmigiano sauce looks delicious.
@251rmartin this might be the most pedantic UA-cam comment I’ve ever read.
@@251rmartin How is that a piece of junk? Worked as chef before btw...
@@251rmartin it does not work like an average mixer. Everything is much more consistent and fine...
It is until you require a bypass in surgery. Raw eggs with cheese and ream sauce on ..... eggs that are only cooked on the outside and warm raw on the inside.
It's delicious. But I wouldn't eat more than one a month and then only if very active in sports.
@user-oe1mb9hu9i what are you talking about?
I’ve had my omelet, my lunch and my dinner and this is still playing
Semplicità portata alla perfezione, complimenti!
Attendevo questa pietanza, una delle più semplici, essenziali direi quasi, ma magnifica quando fatta ad arte come qui proposto.
Ingredienti freschissimi e di grande qualità nonché perfezione nella esecuzione.
Due semplicissime uova che non sfigurano affatto di fronte alle più grandi esecuzioni culinarie.
Complimenti ancora.
Stai calmo però
@Fa Mi Scusa ma non sono sicuro di aver capito il senso del tuo ragionamento.
Un limite mio sicuramente
@@grapolo5772 credo fosse una mera battuta alla tua fierezza nel condividere il tuo pensiero, quasi come se stessi eiaculando durante la battitura.
@@amerigo3000 Non c'era fierezza ma casomai ammirazione.
Inoltre non c'è stata alcuna eiaculazione.
Quello che volevo dire è che alcuni piatti, apparentemente banali, se fatti a regola d'arte sono invece dei veri capolavori.
Giusto come esempio, un piatto di pasta al burro, spaghetti con le vongole, il pa amb tomaquet catalano ed altro ancora.
Pochi e semplici ingredienti di qualità e tanta mano.
Che grande orgoglio per noi argentini che sia Mauro
Viva Argentina, viva Italia
Bravissimo!! Ho salvato la ricetta per mia figlia che è un aiuto cuoco.
Congratulations on the excellent recipe and the chef's technique. although it seems simple to make an omelet, delicacy and all knowledge make the difference. A big hug from a Brazilian fan of this channel.
It looked a bit crap to me.
@@TheFearmoths I thought so aswell looks like a pretty dead omlette to me but can't argue with a 3 star resteraunt chef I guess
@@jacobcooper7270 That's what they want you to think, but nobody can tell us what we like. I'd take a bacon and mushroom omelette from a truck stop over this bland slop any day of the week.
@@TheFearmoths its not like the recipe is set into the stone, use these steps as a base and then add what you like
@@TheFearmoths That's a super creamy tasty omelette if done right - perhaps you haven't tasted something like that yet.
I never really watch food videos but there's something about an Italian accent handling food that fills you with confidence 😆
aren't they fench?
@@fractionofstuff I dunno, maybe. French counts.
@@fractionofstuff the video is set in france but the chef is italian (and speaking italian as well)
@@fractionofstuff He speaks like an Italian from the South that has been living in France for a longtime. His Italian is clearly native Italian and with a Southern accent (haven’t checked but he sounds like he’s from Campania) but then he pronounces words like “fiamma” “padella” and “cottura” without doubling the consonants. Sometimes his diction is a bit Frenchy, sometimes it’s just choppy (he sounds like a kid who is learning to read).
Its called "bullshit" just wisk your eggs with milk or cream (really wisk em) and melt butter or oil at a low temp,
the secrect is lower temp on the pan........ PLus hair everywhere , but if it was an English chef it would be disgusting hair.
This is the best recipe, I've tried several others, but now I only make it according to your recipe.
My scrambled eggs tomorrow are going to be the best I’ve ever made, grazie chef 👊👊
Though I don't think I'd care for that omelette much, the parmesan sauce looks very good and the kitchen is so satisfying to look at
I am eating carnivore and have greatly improved my hea;lth and lost 70 pounds since June 2023. I am so excited that the first recipe is completely carnivore, and can't wait to try it.I am also going to try the souffle omelette without any flour. Thank you for these recipes and techniques.
Congratulations!
See St Michel omeletts, France
Bellissimi video! Grazie grazie!!
Ver el restaurante Mirazur y al cheff Colagrecco me llena de orgullo, un compatriota que ha sabido llevar la excelencia de su oficio y la elegancia de su arte... Saludos desde Buenos Aires, Argentina.
Sin saber quién era apenas vi el “Mauro” y lo escuché hablar dije “este es argento” jajajaja
Vamos argentina que somos campenones carajo
@@eldiosotto9524amici argentini, il cognome è Colagreco e il cognome è Italiano, dall'Abruzzo, regione originaria dei parenti dello chef.
Poi lo chef di cucina è Donato Russo, napoletano. Infine Mentone fu una città Savoia di lingua ligure svenduta alla Francia con Nizza.
Who else is amazed by that 45 degrees technique??It was mind blowingly genius👌
The shouffle omelette is exactly the kind of omelette I wanted to learn to make, thank you very much.
I was fully onboard and going to make this until he did the Jacque Pepin tap and roll like a boss.
You can do it too!!! It is a teflon pan!
Just use two spatulas
The man rolled up eggs with a pan. That's not cooking, that is art.
I was shook by that part!
That is a beautiful omelette with an even cook on the curd but 3 Michelin or not, Jacque Pepin's classic french omelette is still the most impressive, efficient preparation I have ever seen.
I agree
Cari i maccheroni riempiono la pancia, mia nonna faceva queste uova sbattute, e nonaveva tv non conosceva il francese ,ma cucina da dio con olio ,origano e formaggio dell'Etna
The OG omelet was made by Julia Child IMO.
@@rafaelallenblockyeah ofc. Thats why the Word is France and their are France recipes From around 1400, 100 Years before America wasnt even a Thing, while child was Born 1912...
Whats wrong with you Americans to think you invent everything?😂
@@rafaelallenblock The OG omelet was made by some dude in Europe 2000 years ago we'll never hear of. Even boiled eggs date back to prehistoric humans.
I'm so happy there are still Italians around, to make omelettes on UA-cam!
THANK YOU for sharing this! While my efforts may be amateur the results will surely be better than before.
The Omelette Soulfe looks amazing. I am definitely up for trying that. Thank you Chef.
It's been a year, have you tried it? Be honest. Also, how did it turn out? Thx-
That’s awesome and Italians in France is cool too…
I’m Italian in America and enjoys this kinda thing.
Thank you, I’m gonna make both.
I’ve never seen omelets done anything like this. That man is an artist!
Check out Jacques Pepins classic french omelette
This is actually an idea taken from Japanese omurice technique
@@Handkaes_mit_Musik yes and Jacques makes it at full speed!
@@technicyan It's the french standard of omelette
@@technicyan no idea where you heard this nonsense but the Japanese absolutely did not invent this. Nearly every form of modern omelette came from Europe, and originally they probably came from the middle east.
I think this video should be as required a viewing for this dish as the famous Pepin omelette vid. Chef Russo points 3 things out that have allowed me to take my omelette to the next level:
* work on a lower heat/it's OK to take pan off the heat: you're not as rushed for time, easier to form smaller curds, and you can cook more of the egg so there's less of a chance the inside is undercooked
* letting the base of omelette form: to make sure you're able to roll it, many omelettes have broken on me because of this because I was so afraid of putting any colour on them
* making sure you release the sides from the pan: when you start hitting the pan, this will make sure the lip starts creeping up the side and allows you to fold over
These aren't ground-breaking tips in and of themselves, but because this is a precise fussy dish with not a lot of room for error, even simple tips are helpful in getting it right. And sometimes you need someone to point them out. It speaks well of Chef Russo that he's identified these as pain points; it shows he dedicated a lot of time to perfect his craft
Heat control is a huge factor , I take the pan off the stove often when making the perfect scrambled eggs 😊
I love that it's such a usual dish but done beautifully. True art.
Was anyone else blown away by the amount of butter that went into the pan for the souffle?
Haha! Yes, I was too. It looked like a gallon of melted butter. 😂
not at all
I would like to see these kinds of videos in both the teaching speed and the busy restaurant speed. You get the impression this guy makes 2 omelets an hour. It's gives you a new level of admiration to see these people in normal working stress.
I run a restaurant and I can totally understand what you are talking about. But then Michellin restaurants do not long menus of a la carte. It's a small fixed menu and customers indicate their preferred dish at the time of booking. So they are not really making dishes against orders. They make and serve at their speed, customers have no more a part to play than eat.
Que lindo!!! Uma tremenda aula de como fazer um omelete e aula de italiano!!
I was about to say there is no way this could be a Michelin star 💫 meal without some heavy cream!
Wow... The way he flips the omelete is so graceful. What a master!
I was crying as to how imperfect that omelette was.
I don't know how many people have actually eaten "farm fresh" eggs, but it elevates to a whole different level.
i have to admit, as much as I love fresh eggs, and love parmigiano reggiano. my hometown mom and pop greasy spoon's omelette with the bacon, sausage, peppers onion and cheese. is gotta be my favorite omelet ever. every once in a while that happens where the cheap stuff just seems more appealing
I was just thinking I'd way rather have a good Ole real omlett with some onions, peppers, bacon and cheese. 👌
Well, I think it's because let's face it, it's how most people cook food. I have NEVER had an omelet like the one shown here, I've only ever had ones like you have described, so to me... that's how it should be.
This is the best way to make a plain omelette when there's nothing else in it. It makes the eggs fluffy and buttery tasting. And if you're adding meat and veggies to an omelette, then you may as well make a mountain man breakfast instead. It cooks better than an omelette and you can add as much of anything you want.
Yesss, bacon cheese hash brown and peppers onion for me … now that’s an 🇺🇸 omelette for the win ! Greetings from ca
@@Lousasshol yea probably Americans, just take as much dishes you can put in microwave and start ading cheese untill its eatable ... to be fair everyone who grow up eating mcd's think it's good that can taste anything
Wow, seeing this makes me realize I’m cooking my omelettes on a way too strong heat. I’ll definitely get inspired by M. Russo’s way next time I cook one ! Thanks for this beautiful show !
as they say in France, a raw egg is the best egg
@@jumbo6498 Partially cooked eggs can make some people sick. The same as half melted cheese.
@@hxhdfjifzirstc894 for industrial products sure. But here they’re eggs from their own chickens and fresh from the morning so no problem. There are actually several recipes that use raw eggs, the most obvious one being chocolate mousse, never an issue when you use quality and fresh eggs. I’d add in France many types of cheeses are not pasteurized. There still has never been any issues with them because makers are very precautious with quality and being sanitary in the process. Usually only industrial cheese producers never go unpasteurized for obvious reasons. The only people who shouldn’t eat unpasteurized cheese is pregnant women and very young children. Otherwise, they’re fine.
@@r.c8756 Naw, Im legit allergic to raw egg. Its a mild reaction, but im proof that humans can have negative reaction to raw egg, no matter if fresh or store bought
@@Thee_Sinner ok, so allergy is what you meant by "it can make some people sick". Well, that argument doesn’t make much sense because people can get allergic to pretty much anything. You can pick the healthiest food there is, you’ll always find someone who’s allergic to it...
I love y7our kitchen and you taek so much care in making the food ... looks so good
Damn being a Spanish speaker is so dope. I watched this without the subtitles and even tho there were some things I couldn't understand, for the most part I could put together what he was saying
The same with portuguese
Yes, when people speak about food, in particular if you know what to expect to hear because there are images going with it, Italian, Spanish and Portuguese are quite mutual intelligible.
Complimenti per la montatura degli albumi a mano
I'm getting hungry 😋 fantastic,so much care and dedication.
The most impressive part of this video was definitely when he perfectly folded the omelette by just hitting the handle in a certain way...
ya I've never seen that before
Mi sa che quelle galline vivono meglio di me
finché non diventano parte del menu.
Dubito
Mi sa Jar Jar Binks
😂😂😂🤣🤣🤣
@@gt-fh2sq tu lo sei ogni 27 del mese, doppiamente se compi il " CRIMINE" di guadagnare 500 euro di piu di quello che dovresti
That is the most beautiful kitchen I have ever seen! The APPLIANCES are leading edge .. congratulations Mirazur🐠💦
Great recipe! I substituted the omelette with hard scrambled eggs and the hollandaise with Franks red hot sauce, give it a try!
Chef- "i am using a thermomix. But you can do this at home using a bain marie"
Me- "ok, wtf is a bain marie? Did I even spell it right?"
J’adore cette chaîne et j’adore les techniques italiennes ❤❤❤❤❤❤
if in doubt, throw in another litre of butter
😂😂😂😂😂😂
La précision du geste en apparence simple est la marque du professionnel de talent.
Wow, lots of good ideas here! Like riffing on soufflé to make a cheese soufflé soup, using the technique in this video.
SO the omlette is chilling in the meanwhile cold pan for 7 min, while we make some 5 egg cheese sauce and then top the cold omlette with the cheese sauce?
Man thats absolutely genius
if you are very talented u may even do them side by side u know. Wild concept i know. Doesnt work for the video tho
É a omelete mais bonita que eu já vi. Show de bola!
Bro just casually showing absolute mastery with that pan flip technique, just rolling up an omelette IN THE PAN, I have never seen that done before
Ehhh its not that difficult tbh just takes a lil practice, look up omurice. Kichi kichi makes this guy look like an amateur lol
“it’s very important that the color of the eggs be very pale, nearly white-- til I broil it in a salamander.” Honestly.
The parmesan is getting the colour.
@@YodasPapa hahaha no skippy. It’s all of it.
segreto dell'omelette di tre stelle? mezzo kilo di burro :D
omelette con burro? più simile al burro con omelette hahaha
Absolutely.. seriously is that 2 cups of butter? I’m OK with that.😊
😂😂😂😂
@@KazuDiabolissempre in Francia sono😂😂😂
Io ne avrei messo ancora 1/2 kg per una omelette da tre stelle😂
This is incredible! My grandma used to cook the omelette the same way just without separating the yolks from egg whites. But she wasn’t from France. 😅
Bisognerebbe evitare fortemente questa tendenza a ostentare la raccolta dei prodotti con la divisa da cucina in un giardino o addirittura Pollaio .
La scenografia la capiscono in pochi, ma in molti la emulano .
e, dove il problema?
igiene
thank you chef to share such an amazing dedication
Che bontà!!!👍💛💙
Muito belo e saborosos com certeza 🙏👏👏👏com este Queijo 🧀 especial não tem pra ninguém obrigado boa tarde senhores!🇧🇷
Great video
Loved the neat eye brows ❤
..a 1:29 mica sarà entrato in un pollaio vestito da cucina?
Per lo scopo del film. Mica una tragedia.
Capolavoro
This was the 3 star equivalent of saying gtf outta my kitchen in the most wholesome, welcoming way.
8 uova e 1etto di parmigiano per una omelette? 😂
Ma la salsa, che è quasi mezzo chilo tra uova e formaggio, non te la mangi tutta tu in un colpo solo. Spero...
Omelette du fromage.
Citazione per esperti.
WOW! Fantastico! Thanks for sharing
“Il colore è solo della coque” - guscio, in italiano.
Ma che rompipalle…🙄
@@francescaprizzi5426 Scusa? Ci conosciamo, per caso?
I mean, just to point out, if you go to a 3 Michelin star restaurant and order an omelette...you're a clown.
Or people can order whatever they like with their money and don’t need your unsolicited opinion on what food to order?
For sure will give I try! Grazie! Merci! ❤
that omelete gonna taste terrible!
6:50
Wait..... wheres the ham, the cheese, the bacon, sausage, hash browns, onions, peppers, mushrooms, salsa and/or ketchup, and kitchen sink?!?!?!
This is no omelette sir... this is soft scrambled eggs.
Edit:
12:50
🤦♂️ wait... what?
w-what is this?!
......jk, I would totally smash both of these egg thingies!!!
I bet you're from the USA
@@calcagnolibero Guilty as charged!
@@ErikGuin 🤣🤣🤣 Everyone has their personal taste but I’m a strong believer of “less is more”.
Looks amazing. Very similar to the greatest chef in the World - Chef Jean Pierre
Hmmm 😋😋wonderful omelette. Really delicious looking 👌👌🙏.
I love soufflé omelette and enjoy making it ❤️
¡¡Qué rico!! Lo voy a probar... Saludos desde Perú 🌻
I love the chicken house - how wonderful!
Love it thank you! Can you please give us the exact ingredients for the Egg Soufle please
The way he folded the omelette with a flip of the wrist might have been a magic trick! So skillfull
More like these,and you have some Easter goers. Beautiful eggs make beautiful omelets.
Great senior! Thanks! You are genius! Very tasty!
Absolutely Amazing.