Scrambled Egg Omelet - Food Wishes
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- Опубліковано 26 вер 2024
- If you’re one of these people who can’t decide whether you make to male an omelet or scrambled eggs, we got some great news. Now, thanks to the latest breakthrough in cutting edge breakfast technology, you’re able to have both at the same time. Enjoy!
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You're a good man Chef John. Giving the reach around is a lost art.
Bahahaha hehehe thanx for that giggle
And rightfully so. What Chef John didn't tell us: He destroyed three cameras for this video, bumping them over into the flame of his stove...
The most thoughtful chef on UA-cam
fynes leigh That’s the American in him. Sometimes it shines through. But only sometimes…
Lucky camera.
I never decide whether I'm making an omelette or scrambled eggs. If the omelette breaks, I just pretend I was making Scrambled eggs from the beginning 😆
Bookshelf Gems same here 😂
I don't even pretend anymore. I'm just surprized and happy with whatever comes as result. "Oh, wow. An omelete today you say ..."
It all goes down the same way! 🤭
This is the correct attitude when dealing with breakfasts
@@bsxboy you made me laugh
I want to thank you for helping me become a better cook. My cooking has always been passable, eatable, with no real "wow" factor. Your recipes and techniques changed that for me. You are inspiring, and your videos are witty and fun to watch. I'm making your Butterscotch Budinos for my parents 67th wedding anniversary, and I know it will be a show stopper. Thank you, and best of luck with Kismet!
The scrambled egg omelet is the result of some1 impatiently trying to make a French omelet hahaha
I just watch videos of that thing at random knowing I'm never going to even attempt it but it looks pretty 🤣
@@tazzyb1785 I did it in culinary school. It looks more difficult than it really is.
I tried 9 times to make a french omelette exactly as this guy said and it always ended up scrambled, It's not impatience, it's improper directions.
While probably drunk. 'Needs cheese right? Best get that covered right away before I forget'.
@@salty_armorer4027 you could try following Jacques Pepin or serious eats.
I’m starting to suspect he ran out of butter
Im starting to suspect hes running out of ideas
ralphloke no
@@ralphloke nice try, Jan
but not cayene. he has truck load of it
I can't decide man, I mean c'mon he's a chef so he probably keeps it stocked but the way he inflected it leads me that way. I MUST KNOW FOR CERTAIN
I’m an Executive Chef at a nice Daytime Cafe, and know techniques inside out, I have never seen that before! Bravo!
I have: just posted 2 weeks ago ua-cam.com/video/V6n29ZdEkU4/v-deo.html
@@yukonher looks like Chef John should give him credit for the technique
The only similarity is that both are undercooked.
I just thought it was cool, and could apply to a restaurant also.
@@yukonher Other than both being egg dishes, they aren't very similar at all. Chef John's was left on the heat to skin over on one side to resemble an omelette. Bruno's was left creamy enough to flow into the ring during plating.
Bizarre. I just made something exactly like this earlier today, sorta by accident, because I meant to make an omelette but then started scrambling it up in the pan and just decided to run with it. I used fresh grated nutmeg, onion powder and of course cayenne to season it, sort of a quiche Lorraine omelette, dumping in grated Swiss at the end. It turned out really good and I remember thinking I should just make “omelettes” the same way going forward. And now here you are!
That is bizzare but sounds great!
I put chef john up there with Eminem as far as rhymes go
i agree but chef john has a point to his rhymes
Hi I am from Sweden. I am 13 years old and my dad just made this for me and it tasted Awesome! Keep up the Awesome Cooking John. Love you❤️
That's my girl 😊
I've been making scrambled egg omlettes for decades after screwing up my French one. Who knew!!
You're good. Merely a matter of semantics.
Nucman 133 - You’re a genius and you didn’t even know! What else are you doing without thinking very much about? You could be sitting on a Pile of Money 💰, a Nobel Peace Prize or the answers to some life’s most unanswered questions? Get to work buddy, the world is depending on you!!!
I vote Chef John should make a new T-Shirt: "Or, maybe, I was out of butter..."
Does CJ have merchandise? He doesn't have any links in his video for any so I assume not?
You are the David Arquette of your Scrambled Egg Omelet.
You are after all, the Courtney Cox Arquette, of how to make your scrambled egg omelet. 😁
hahaha, David Arquette is better since Penn Jillette is vegan an wouldn't eat an omelet.
@@phyllisstein1837 that's pretty good!
This dish will be forever known hereafter as a Reacharound Omelette.
And it will become a legend in the mess hall at Parris Island.
"This gives you the same results as a French Omelet, with an easier, simpler method."
I can hear the collective heads of classically trained French chefs exploding from here.
Le KABOOM!!
Nothing wrong with that.
Mine exploded a bit, gotta admit.
Italian chefs who witnessed people putting bacon in Carbonara: “First time?”
Jacki Miller, mine too, a little, but respect, respect, I cheat by using so much oil and butter to successfully cook my omelettes, I’m practically deep frying !
The cayenne is making a comeback! We haven't seen it in a while!!!
Don't call it a comeback...
I thought it never left.
Ceyenne is the way to gooo!!! haha
I’ve been here for years
I do this but call it a “scramlet”.
I usually start by cooking up some ground sausage in the pan then putting the scramble mix in, and forward the end throw in some goat cheese. The goat cheese adds a lovely creaminess, the sausage serves as the oil for the pan and provides of course the sausage. One pan breakfast.
Scrambled eggs are great anytime of the day.
Ain't that the truth
I just made this omelette this morning with sausage and cheddar cheese.
Great minds think alike! I've been doing this since my late teens and calling it The Scromlet. Or Scromelette, I could never decide. :)
Chef John, your recipes never disappoint.
Usually.
3:28 You're pretty good at those reacharounds, Chef John.
....🤭😏
Just curious, do you purposely fart to get a laugh from people? And do those people laugh?
Buffet omelet guy: what protein would you like in your omelet?
Chef John: egg
Buffet omelet guy: oh no no, I meant what you want inside it.
Chef John: EGG.
"I'm actually doing a reach around"
Oh my....
What does it mean?
Michael DePew yes Chef Drill Sargent
@@PapilLaq How old are you?
@@BoffinGrusky english is not my first language. That's why I asked
I know, right? I lol'ed. CJ is real sneaky about working those references in there.
i tried the same technique but with cherry tomato, onions, peppers, salt and turns out amazing. i cooked tomato first to soften and extract its juices. Thanks chef!
never get tired of watching people cook eggs. this method is perfect for sandwiches since the egg holds together like a patty
I'm not gonna lie, I half watch for your recipes and half to listen to your relaxing voice!
Thank you chef John!
I wish you all the health!
* eats breakfast while watching this video wishing this was my breakfast * 😂
I've just had kippers and poached eggs for breakfast, so can't really complain, will probably have this tomorrow though.
Chef John makes me smile every time I hear the music start
Re-watch, convincing yourself that this is one of those "tiny" cooking videos, and observe Chef John with his tiny spatula, stirring the tiny eggs in his tiny pan.
You'll never be able to unsee that now.
🍳❤
Wat does dat mean?
i've found the *best* way to make an omlette is to cook a few strips of thick cut bacon in the pan first, so that you have a nice layer of hot bacon grease in the bottom. then pour in your scrambled eggs and let them *sit* for a minute or two. they'll fry up nice in the bacon grease and you can fold either flip them before adding your filling or just add your filling and fold them (turn the heat down once you do the fold in this case, so as to not burn the outside before the inside is completely cooked (only thing runny should be whatever cheese you added!). flip once or twice to keep the heat even.
you wind up with a really awesome omlette, with some crispy bits on the outside from the frying, tons of flavor.
Yes- When I cook bacon, I save all the grease, and when I have a couple quarts saved up, I melt it again, filter it and freeze it in old yogurt containers. It's better than lard, and not any less healthy than butter. I can't believe I haven't seen videos about the merits of bacon grease to keep eggs from sticking.
OMG.. This is perfect! I needed an idea for breakfast tomorrow, and this is it! Already have the makings for Hashbrowns and sausage links. This Omlette W/Toast and Jam will make our Hurricane watch even better! Thanks Chef John.....🖖
P.S. in S. Fla
I have gotten into the habit of adding basil to my scrambled eggs. Tarragon works well too. Provolone cheese added or white American cheese and parmesan. Creamy and savory.
Thank you Chef John. I learned how to made an absolutely scrumptious French Omelette from you. Where I went wrong was, I spoiled my wife. She only eats eggs in the form of French Omelettes now. With this recipe, maybe I have something else in my arsenal to scratch that itch.
Also your microwaved potato home fries are a staple at my house now. I made them this morning and they were perfectly crispy. Fork don't lie!
All of our omelets in my house growing up we’re scrambled egg omelets because we weren’t “fancy” cooks, but self-taught country home cooks. We didn’t know there was any other way. 😊 I still prefer these because the ingredients get so well mixed in with the eggs. We also sautée any add-ins of meat, onion, or veggie in bacon fat, then add the cheese/egg mixture right to that. So good!
Just made it! Oh my goodness, so light! Thank you, thank you, thank you!
When it was still in the pan, I was like “No way that constitutes an omelet.” But then when it was all plated up I was like “OK, I buy it.”
Lol
I'm the cook in my family, so if I'm making fried eggs for my wife and I and one set breaks, that set is mine and I really wanted scrambled instead.
How ever tender and soft the omlette is, I always perform the ooooOOOOOLLDDDD omlette flip, completes the form factor
Tip of the cap to Chef John for using Marjoram, the Rodney Dangerfield of herbs, in this recipe...
I tell ya Marjoram gets no respect.
It's true, I rarely see it as an ingredient or hear anyone talk about using it.
I would try and write an *eggggggggellent* food pun here, but I just got it all *scrambled* around.
Eggcellent for not doing that;)
Ever since you posted this I've always made my omelettes this way, and almost every single time they've come out perfectly. Seriously, who needs the classic French technique when you have this?
yay my fave vids are always from food wishes
Sir John, you could be British, and I mean that as a compliment. Because you make me laugh a lot by making fun of yourself. In these dark times (no need to go into detail) you are my go to guy for some comic relief... and of course some awesome recipes. NEVER. EVER. CHANGE. Greetings from Germany.
Wow! I literally made that for breakfast this morning. Except I used light cream instead of cheese. I messed up my french omelet. But it was still good.
Love it Chef John. Your technique here is ideal when ye only have a non-stick pan (more oil/butter to start). Try using chopsticks instead of a spatula and the scrambly bits are even scramblier... perhaps even reaching peak scramble-osity.
Bacon-Sausage. Hmm... I see 4 options for this.
1. Link sausage wrapped with a slice of bacon.
2. Sausage patty wrapped with slices of bacon.
3. Diced bacon mixed with sausage meat and then formed into a patty.
4. Diced bacon mixed with sausage meat and then stuffed in a sausage casing.
Which ever option Chef John chooses to show us, I am ready (and hungry) for. :o)
You had me at “reach around”!
So anemic, Chef John, you really should have put some diced ham or crumbled bacon in there to make a 'complete' breakfast! I also add a small amount of cold water to my eggs just before I start beating them, this keeps them cool longer, and also steams the eggs as they cook, for a much lighter omelet and helps to control the overcook that so many folks have when they are learning to do this great breakfast item! Thanks for your videos, I love watching you cook because we are very alike in many ways! I think I am older than you tho, I am 75 years young!
Jacques Pepin: Your kung fu is strong Chef John.
I cannot achieve french omelets on my tiny Suzy EZ bake apt. stove due to the thin wire frame that my pans have to sit on. Shaking an omelet pan on those is a perilous situation given how unsteadily they move and jump around. So thanks to my hero chef John, this is a suitable workaround to his reach around for a light yellow, tender french omelet! Julia would approve :-)
As always, a lovely video, with humor, and straight to the point, not a second is wasted!!! :)
Seems like good day for breakfast for dinner
I made this for breakfast this morning and WOW!!! I used cheese for the fill and raw onion and garlic for the herbs. Just as easy as scrambled eggs and light and fluffy like an omelette.
You revealed my lazy omelette method! What the heck, man.
I do it the same way, aside from performing a heathenish flip at the end because I prefer it have a "skin" on both sides.
(And I always put spinach in an omelette. Omelettes without spinach is like grilled cheese without ham.)
Been doing this for years, but not to make a Faux Omelet, but my home version of a scrambled egg sandwich from a national breakfast chain. I mix in chopped ham and cheddar cheese and form it into a square and unpan it onto lightly toasted bread to make a sandwich.
Chef John,
I've found that the use of a "Blender Bottle" w/a disk ball (that I use to make my protein shakes) to scramble my eggs produces superior scramble results. Oh, & I can, very much appreciate your addition of "Herbes de Provence". . . bravo.
I do a good deal of the above, but then slip the entire skillet into a preheated oven (350) for a few minutes, then sprinkle my cheese on top, leave in oven another 90 sec or so, then remove it from the oven and flip it over in half and the cheese melts completely. But it leaves a little bit of browning on the outside of the egg, (which I like) but some people may not like it that way.
Dad always used to do it that way:) sigh:) As always, another great meal prep from Mr Food Wishes himself:) But...I'm always up for a good worthy challenge! I'll give this a whirl Sunday morning:)
This is perfect! I dislike Omelettes but love scrambled eggs... this is a best of both worlds
I like to put about 15 grams of cold diced Irish butter in my beaten eggs as it tempers the eggs a bit whilst they cook. The butter makes the eggs taste more "eggy", too.
Thank you, chef! This is a technique I know I can learn and see using for a very long time.
Chef John, would love to see you make the Japanese omlet, where they cook it, place it on top of fried rice (or plain rice depending on the dish) and cut it open and super tasty eggs (almost like runny scrambled eggs) comes sliding out. The presentation is really unique and I can vouch for how tasty they are.
Lol, I love it John!, this is more a technique video than anything else. I learned years ago from Julia Child on the correct or French way to make an omelette.. One thing to always remember , a tablespoon of water, not milk. Other than that, you can put just about anything into it. With in reason.
I'm glad I remembered seeing this video awhile ago. Used the technique today and added to Chef John's recipe chopped up leftover grilled shrimp and onions from last night's BBQ! Mahalo, Chef John! 🤙🌺🌴
This is probably a better option than what I usually end up making. An omelet-turned-scrambled-egg.
WOW!!! That truly I S an exciting new breakthrough in breakfast technology! TRULY!
Very nice recipe chef john, i make them tat way sometimes, & i know you won't be disgraced by me saying your omelet fits in with the 2 french style omelets made by the great french chef Jacques Pepin', he is a legend, & this was a compliment.
I will never make this recipe because I will never admit that the french omelet is way too hard to make.
Break it pepe le pew!
Pan Darius Kairos you’ve never made a French omelet
I never realized a french omelette was hard to make
Looks pretty good, but still TOOO wet. I feel like you needed to flip the omelet in the pan, to properly finish cooking the "raw side." I don't like any eggy liquid on my plate, ever.
Yea that grossed me out too. It just need a quick minute on the other side to be perfect
I'm guessing you don't like your eggs sunnyside up
@@fahr Nope. Scrambled only.
Omelet Egg Scrambled: opposite of this, when you make an omelet and mess it up into scrambled eggs.
Omlette slide will change the way I serve omlettes, forever!
I’m not sure what’s best, the recipes or the voice over 😂😂
A request: could you make a playlist of "simple" recipes? As in ones that require relatively basic ingredients and shorter cooking time? It'd be handy for beginner chefs like me!
Can't you visit his blog and choose recipes yourself? You want "easy" recipes and even want someone to choose them for you? LOL.
Nice! I have some chives in the garden and some Gruyere that would make this a perfect omelette! Oooh.. and some shallots too! Thanks!
There's no one I would trust with a deft reach-around more than Chef John.
It's so difficult for me to imagine anyone disliking your videos. This looks delicious.
I've been doing this for years. I never had a name to it. I keep trying to tell my wife that I'm "Cool before cool is cool".
Dear, Chef John.
Will you please make a steak salad. I crave it recent. And don't trust any other online recipes or youTubes.
Thank you.
♡
Good Day Chef John. I have been making an even simpler version of this for years. As I remember, I got the idea from watching a short order cook make something similar. This dish would be Sunday Breakfast for my family. In a mixing bowl, I would stir/wisk together 8 eggs, a chopped onion, a chopped green pepper, and roughly one cup of (soy) bacon bits. This would be seasoned with a teaspoon each of garlic salt and black pepper. Once this was thoroughly mixed, I would pour it into an entirely over-buttered cast iron skillet which had been warmed over medium heat. I would cook the eggs on one side, then cut the eggs into quarter sections, and flip each quarter section with a wide spatula. After the second side had cooked for a minute or so, I would press down on the eggs to push any uncooked egg to the outside edges, and then flip the corner once more, immediately remove the pan from the heat, and then call everyone to the table. My wife would have preferred that I have mixed in some cheese as you did, and, in your honor, when I make this now, I add a shake of cayenne pepper. Thank you for all of the good recipes. This father/Scoutmaster/peasant appreciates them.
Looks amazing! Doing this in the morning
My favourite breakfast over the last 10 years (excl. the bread for LCHF reasons). You could try a splash of soya instead of salt.
This is Sublime! Just saying.. I made your Salisbury steak for dinner last night. Oh my gosh! It was wonderful! My husband pronounced it, excellent! I agree with another one of the commenters on here. I'm not a bad cook. I have my moments. But I also hit and miss. Not only are your recipes very good, but the techniques are so useful in other applications. I am a better cook because of you and I can't thank you enough!
This is the first good reason I've seen to have such a small frying pan.
My 10 year old is struggling to master omelets so I think this will help her a lot. Thank you!
Would love to see you do one of the layered (Chinese?) style ones with the nifty square pan, where they keep adding egg and rolling it back.
Now that I look it up I see it's Japanese and called Tamagoyaki!
My choice of herb would be fresh tarragon. It is amazing with eggs.
I've been doing this for years. I thought I was just being lazy; turns out I was perfecting a fancy french egg omelet.
0:14 I love the term "breakfast technology", only from Chef John 👍😁😂🤣. Why even force yourself to decide between scrambled eggs and omelets? You obviously like both, so do both! I would first make a partly cooked scrambled egg mixture with shrimp or lump crab meat (and endless possibilities with other ingredients), then stuff it as filling in an omelet.
I would've never guessed that Chef John was so good at giving a reach around.
I wanted him to flip that omelette over in the pan so badly. The look of those runny eggs kept bothering me
I thought for sure he was going to stick it under the broiler for a few seconds.
Those eggs are perfect. Most folks over cook them...
@@Stillnapie I tend to think my food is cooked perfect when it tastes good to me.
@@jackimiller8511 OK...
Such a great method.-Thanks
The commentary is perfect!
👍Been doing this for 57years. Why,never had an omelette pan.
Wish I could add a photo of mine. It came out great and was delicious!
Thanks for the recipe!! We will enjoy the omelet.
This might be my new favourite way to make an egg
Got to try this with southwestern omelet
I do a similar technique, but I flip it to cook both sides. Caramelized onions, jalapeno, salami and smoked mozzarella
Yum what time is breakfast 🙂
I have the same brand of fork as Chef John, using transitive properties, I am feeling like I am very close to being a chef!
Chef John's looks like Oneida's "American Harmony" pattern.
That would mean I have transitive properties too. I've got his metal bench scraper by Progressive, and the same fine rasp/grater. ;)
I guess, I was serving my wife scrambled egg omelet for the last couple of months without even knowing that. Good to have a name for a dish.
Someone above called it a scromelette.
"Exciting break-thru in the latest breakfast-technology" made my day!
I will be trying this tomorrow morning. Thank You