Actually, a 60 inch pan would take 144-180 eggs, using your ratio for a 10 inch pan, because the surface area of a pan scales quadratically to the radius
Came to comments looking for this, although it would probably take more, as the size of the pan is measured at the top, so a 10 inch pan has roughly an 8 inch diameter cooking surface and one would imagine that the ratio of cooking surface to diameter at top would increase as the radius increases (in fact that's what happens for actual pans existing in real life).
one of my favorite experiences on this channel is seeing something done, going "Oh I do that!" and then immediately hearing "Obviously you should never do that."
Well, the cuisine that survived to modern day under that name was the type mainly done for royalty + nobility. There was a time in England where it was all the rage to have a French chef. There is still "peasant food" in French cuisine, but we don't really know it outside of France. And example people would know is ratatouille - not the version served in the restaurant, but the version served in the flashback to the critic's childhood
@@jackbrax7808lol i had to look up if french onion soup is actually french. Cuz so many dishes with regional names does not actually come from that place like french fries or hawaiian pizza
i fully understand how important it is as an ingredient for a lot of egg recipes but i still find it a bit funny that big butter™ sponsors the channel and we get an omelette
I am curious about this butter cuz I've yet to find a Canadian or American butter that can hold a candle to Irish butter, but Irish butter ain't the easiest to find in Canada
This is something I've been chasing for a while and i think this might be the best video I've seen yet. Knowing how to fix/troubleshoot is so much more valuable than knowing the steps....
If you don't know the steps, you don't know how to make it. "Yeah, well I just follow my gut, there are no real steps". No. You are still going through steps.
I like this style of series, it could be easily expanded out to a bunch of other cooking mistakes that people commonly make. Doing an episode on bread showing each different way and how to identify such failures would be an amazing teaching aide. Or the different ways to mess up soups and sauces and the means to fix them.
I recommend the ATK video which covers some other really helpful tips: - Gently microwave the grated cheese in advance and form into an oblong/rectangle, ready to be laid along the 'spine' of the omelette before folding. - Use a pan with shallow sides for easy rolling. The steeper the sides, the steeper the challenge. - Roll it perpendicular to and away from the handle to make for an easy dismount. This saves you from inverting the pan and for less fiddly folding.
By shear coincidence, I made a French Omelet for breakfast. But, it stuck to the pan a little bit and was a little messy. Still tasted great. More content like this!
The Botched series is peak entertainment, and this is a superior evolution of it. In fact, this has the makings of being an *actual* series and not just a bunch of one-offs. I look forward to more educational content!
@ano_nym You can put stuff in a French omelet. Cheese, especially. And that becomes much easier, if you don't do it the 'rolled up carpet' way, as seen here. The best way is to essentially end up with an elongated football shaped omelet, sealed with a gander skin on all sides, inside which is basically moist and creamy scrambled egg (and your additions, should you choose to add them). This technique is a bit more difficult than the one we see above... which is probably why we don't see it above. hah 👍👍
This is absolutely perfect for me because I once made a great French omelette after watching & being inspired by “Julie & Julia”, but haven’t been able to replicate it since, and I’ve been racking my brain trying to figure out why. Thank you!
IIRC Julia Child's method is to use very high heat and basically go from pan to plate in seconds, which obviously worked for her but is very hard for the average Joe to emulate. Unless you've got very fast hands that is!
The final omelette was super close to being perfect, but the last little fold you could see some fracture in the curd. But it was super close. Thank you for educating and entertaining the masses about the luxurious French omelette.
I like how I'm watching this knowing full well I don't have to worry about impressing someone with a french omelette and all I care about is decent enough eggs to stuff in my face within 3 minutes.
I don't have to impress anyone else - I just have to satisfy myself because I made one perfect french omelette shortly after learning and every one I make now comes out pockmarked or rips'n'tears.
I got your tongs and (this sounds nuts) but they are the best tongs I have ever owned. The tip lines up so nice, so I rarely drop anything. The locking mechanism is easy to operate with one hand. Prime product!!
For the 60 inch pan, based on the previous ratios, my best estimate came to around 170 eggs. Though, since the ratios weren't exactly the same, it can vary a bit. I took tha ratio pansize squared over number of eggs (since eggs with a constant thickness scales with pan surface or pansize squared) and multiplied the ratio with desired pansize squared.
8:33 I'm pretty sure this style of omelette or fluffy omelette is called omelette de la mère poularde in France, and is a specialty of the mont saint michel. Expect they don't scramble it during cooking
I love these episodes where the team is clearly mostly only doing this for fun and they're just unapologetically themselves. The banter is usually top tier in these episodes, too.
They don't become any less edible just because they aren't smooth or are set through. The slightly raw ones are iffy, but you could toss them right back into the pan and turn them into a scramble and they'll taste fine
@@Kinzarr4evereggs really underline how much cooking can change the taste and texture of food. Soft creamy curds in a French omelette taste wildly different to a diner omelette. It could almost be a completely different ingredient
What i learned from this video is that the reason I can't afford a french omelette every morning isn't because I can't afford the omelette, it's because butter ain't cheap enough to be using that much every day
Just yesterday I was trying to get tips from my sister on how to make a French omelet. Turns out she's made everything but a French omelet. Now here you are with a video on how to make a French omelet.
Great video! So helpful to show all the ways that things can go wrong. The addition of "boop" to the French omelet technique is an exciting innovation that I sincerely hope future generations of chefs will adopt. Imagine a kitchen full of culinary students at ICE or CIA proudly booping their omelets out of the pan! - CC from JPF
So immediately after breakfast you then need to clean a gooey sieve, a whisk, a couple of bowls, a couple of spatulas, a nonstick pan, and the plate and fork you ate with. No wonder so many folks just toast a pop tart :-).
@@theesweetie23ca91 so true my cousin in France spends an hour cooking, eating and cleaning before heading to work for 20 minutes then taking le nap for 2 hours then working for an hour then taking 3 days off. He does this every day.
As a single guy, this is why I usually give up and microwave a ready meal instead. Six minutes in the nuke and all I need to wash up is a fork. And my arteries.
Well, the French don't eat omelets for breakfast from what I've heard. Pastries, baguettes, and cereals are supposedly way more common for breakfast. Credit to my middle school French teacher.
Just tried it with some butter I churned up myself with cream from uncle's cow and eggs from grandma's chickens and... it was about the most anticlimactic dish I've made in my life. I don't get the hype one bit. French Omelette is the deffinition of mid. All that effort, all the fuss, all the technique, and you're left with marginally better soft scrambled eggs. The video itself was very informative and it helped me a lot so I only messed up the whole process twice- first time I overcooked the eggs and the second time I tore and undercooked them.
Hard agree, fantastic and informative video and a French omelette tastes nice, but it's a technical feat for me, not what I make a beeline for when I'm craving eggs. Give me an American omelette, fried egg sandwich or scrambled eggs any day
@@lukemulvay3753 It's basically a stunt food- a dish you make to show your cooking skills. Impressive but also impractical as a source of nurishment. Something to make for your SO on a special occasion, not something you make bc you want some eggs with your morning coffee...
Jacque Pepin does it slighlty differently: He does not do that last foldover: By banging the pan to cause the omelet to move toward the lower edge such that that edge moves up above the edge of the pan. The, most of that last foldover is accomplished simultaneously with dumping the omelet onto the plate. Pepin also adds the herbs (chives, parsley & chervil, to the uncooked eggs. He also uses a fork (tines pointing up) though that probably does ultimately scratch his non-stick pan.
I love this almost benoit blanc ish presentation style, it really feeks like Babish is getting to be his most unrestrained and most free self, love it!
I always love these botched videos and the hilarious energy, and I know you don't have direct control over this-- but this one for me had the bonus of ad breaks being timed on Andrew burning himself and Every. Single. One. Started with some kind of meat or cooking product with a sizzling sound effect.
6:54 Most mammals eat their placenta to avoid predators. We are lucky we do not have any predators anymore. So the only humans who do this are those who spend too much time on ticktock.
I love this new series idea!!! I haven't been this excited for a babish video in years since the original ones!!! Thank you for helping us baddies in the kitchen as we become proud chefs!!!
In culinary school we are taught to basically not make an egg roll out of the french omelette. But agresively stir it at first over high temperature so it kinda starts scrambling and then let it set so you can roll it and you still have a moist interior what with all the crevices you created
I just made 4 of them using 4 eggs each and I'm very full. I followed the correct method step-by-step and honestly my omelette game has elevated to the next level. Not quite as yours yet, but I'm satisfied. Learning the correct heat and to tell when it's done is a challenge. Just one question: When is the perfect time to add cheese and how much? I really love my cheesy omelettes with as much as possible. Does that change the egg-to-pan size ratios?
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I do love the Botched series, showing the failures and the way to the perfect whatever you're trying to make is so valuable
That’s what we’re going for!
I just think they are the funniest
@@babishculinaryuniverseyour what im going for
@@madz79 haaaaaa bro messed up on the spelling! joke failed!
@@Erwin0550 haa! Your parents messed up having a kid, life fail
Actually, a 60 inch pan would take 144-180 eggs, using your ratio for a 10 inch pan, because the surface area of a pan scales quadratically to the radius
Came to comments looking for this, although it would probably take more, as the size of the pan is measured at the top, so a 10 inch pan has roughly an 8 inch diameter cooking surface and one would imagine that the ratio of cooking surface to diameter at top would increase as the radius increases (in fact that's what happens for actual pans existing in real life).
Color me impressed!
Next episode of Botched with Babish: Math
😂
Neeeeeeeeeeeeeeerrrrrrrrrrrrrrrrrrrrddddddd (this is actually really impresive)
Not to mention the liquid volume would never fit in a 60 inch pan 144 eggs let alone 180 😂
one of my favorite experiences on this channel is seeing something done, going "Oh I do that!" and then immediately hearing "Obviously you should never do that."
The "Obviously" makes it even worse since it then feels like you should have known your whole life and somehow didn't.
The beauty of being French is that I can do it however I want and it'll always be a French Omelette.
Not if you mess up the fold while overcooking the eggs. Then it'll just be a French scramble. 🙂
@@Monochromatic_Spider Nah, thats still a french omelette. Just in a new form factor for space saving and tessellation.
That's why I always add French's mustard to my omelette. It's always French.
Add French fries in aswell and maybe a baguette@@MrNoipe
Beauty and being french is an oxymoron
This was just further proof that all French cuisine is just “every day foods but we put so many extra steps into the prep work, also there’s butter”
Well, the cuisine that survived to modern day under that name was the type mainly done for royalty + nobility. There was a time in England where it was all the rage to have a French chef.
There is still "peasant food" in French cuisine, but we don't really know it outside of France. And example people would know is ratatouille - not the version served in the restaurant, but the version served in the flashback to the critic's childhood
Then more butter
@@raerohan4241French onion soup was is very well known and was very much a peasant dish.
@@jackbrax7808lol i had to look up if french onion soup is actually french. Cuz so many dishes with regional names does not actually come from that place like french fries or hawaiian pizza
to the person(s) who edits and/or writes the little text bits: you are absolutely fantastic.
I really like how his math doesn't even remotely translate to how circumference of a circle increases its area.
I was looking for this comment
Classic culinary experience.
I’ve never been to culinary school, but I imagine playing fast and loose with math is a necessity.
Pretty sure Babish went to college for math tho! 😅 he has a conic section tattoo
@@misanthropicservitorofmars2116it's a way of life
@@andrewhiggins5254actually I believe he has a film degree iirc
i fully understand how important it is as an ingredient for a lot of egg recipes but i still find it a bit funny that big butter™ sponsors the channel and we get an omelette
Yes, what cheap trick is this? I want to see Babish botching croissants.
BIG
BUTTER
I am curious about this butter cuz I've yet to find a Canadian or American butter that can hold a candle to Irish butter, but Irish butter ain't the easiest to find in Canada
And when Botanist sponsored the Chanel we got cocktails
@@Samantha_yyzand cheap butter is already way too expensive so most ppl can’t afford the Irish butter if it’s available here
14:36 "Wait, I don't think that's what this video is about..." I love the botched episodes because he messes around so much more
This is something I've been chasing for a while and i think this might be the best video I've seen yet. Knowing how to fix/troubleshoot is so much more valuable than knowing the steps....
If you don't know the steps, you don't know how to make it. "Yeah, well I just follow my gut, there are no real steps". No. You are still going through steps.
@MisterPuggles you completely miss the point.
@@teejin669 No, I didn't. Knowing how to fix and troubleshoot is incredibly important. But without knowing any steps, you have nothing.
Welcome to a 23 minute commercial for butter.
and yet i watched the entire video, enraptured
@@annefrankenstein9290 Me too.
Thank you. You just saved 23 minutes of my life.
Yeah. “Danish” “European” style butter. It’s like Greek style cheese. The words Greek and cheese are not protected, but Feta is.
Watched it on mute and at 2.5 speed…. Still couldn’t justify finishing it.
I like this style of series, it could be easily expanded out to a bunch of other cooking mistakes that people commonly make.
Doing an episode on bread showing each different way and how to identify such failures would be an amazing teaching aide. Or the different ways to mess up soups and sauces and the means to fix them.
botched by babish sourdough starter edition, i would even find that helpful to my house's baking endeavors
Botched is Babish at his best, but also Brad at his best. The editing and energy is always on point. Came for the knowledge, stayed for the laughs
Absolutely love the new format... can we get an "every way to botch steak" cuz brother am i bad at my job
someone call guga
15:23 the French use soft cheeses in omelettes.🤗🤗🤗Boursin, Brie, Camembert, Coulommiers…even Chèvre.💋
Omelette Au Fromage
Boursin cheese in a french omelet is perfection
I recommend the ATK video which covers some other really helpful tips:
- Gently microwave the grated cheese in advance and form into an oblong/rectangle, ready to be laid along the 'spine' of the omelette before folding.
- Use a pan with shallow sides for easy rolling. The steeper the sides, the steeper the challenge.
- Roll it perpendicular to and away from the handle to make for an easy dismount. This saves you from inverting the pan and for less fiddly folding.
By shear coincidence, I made a French Omelet for breakfast. But, it stuck to the pan a little bit and was a little messy. Still tasted great. More content like this!
"French Omelette" is a fun name for starting your morning with some scrambled eggs
Scrambled eggs wrapped in a tortilla. Made of eggs.
For me, that would be any type of omelet, French or otherwise
If it's close to scrambled you're doing it wrong, just saying ;)
@@Kinzarr4ever that was the point of the comment ;)
@@Kinzarr4ever "That's the joke."
The Botched series is peak entertainment, and this is a superior evolution of it. In fact, this has the makings of being an *actual* series and not just a bunch of one-offs.
I look forward to more educational content!
As much as i can appreciate the technical aspect of the French Omelette, but if I'm craving an omelette it's gotta have some stuff in it.
Then you are not craving a French omelette :P
@@ano_nymgood thing they just said "if they're craving an omelette" and not any specific kind :P
@ano_nym You can put stuff in a French omelet. Cheese, especially. And that becomes much easier, if you don't do it the 'rolled up carpet' way, as seen here. The best way is to essentially end up with an elongated football shaped omelet, sealed with a gander skin on all sides, inside which is basically moist and creamy scrambled egg (and your additions, should you choose to add them). This technique is a bit more difficult than the one we see above... which is probably why we don't see it above. hah 👍👍
My teacher used this video in our culinary arts class for study material. I have been a fan of this channel for a long time and shout out to chet savi
That raw bite of a butter stick has always been an intrusive thought
This is absolutely perfect for me because I once made a great French omelette after watching & being inspired by “Julie & Julia”, but haven’t been able to replicate it since, and I’ve been racking my brain trying to figure out why. Thank you!
IIRC Julia Child's method is to use very high heat and basically go from pan to plate in seconds, which obviously worked for her but is very hard for the average Joe to emulate. Unless you've got very fast hands that is!
I love that movie ❤❤
The final omelette was super close to being perfect, but the last little fold you could see some fracture in the curd. But it was super close. Thank you for educating and entertaining the masses about the luxurious French omelette.
I like how I'm watching this knowing full well I don't have to worry about impressing someone with a french omelette and all I care about is decent enough eggs to stuff in my face within 3 minutes.
I don't have to impress anyone else - I just have to satisfy myself because I made one perfect french omelette shortly after learning and every one I make now comes out pockmarked or rips'n'tears.
I'm watching this as someone who hates all egg dishes and can't even stand the smell of them cooking 😂
"Don't Just Hork It Down!" 🐀
Treat yourself and make yourself a nice French omelet. You deserve it, and learning and nailing one is so satisfying
I think this series is screaming for a burger episode, there a bunch of hurdles people can get hung up on.
So, you’re clairvoyant?
@@bradacash
What do you mean? He hasn’t done one yet
@@revolvingworld2676he has now
I got your tongs and (this sounds nuts) but they are the best tongs I have ever owned. The tip lines up so nice, so I rarely drop anything. The locking mechanism is easy to operate with one hand. Prime product!!
For the 60 inch pan, based on the previous ratios, my best estimate came to around 170 eggs. Though, since the ratios weren't exactly the same, it can vary a bit. I took tha ratio pansize squared over number of eggs (since eggs with a constant thickness scales with pan surface or pansize squared) and multiplied the ratio with desired pansize squared.
8:33
I'm pretty sure this style of omelette or fluffy omelette is called omelette de la mère poularde in France, and is a specialty of the mont saint michel.
Expect they don't scramble it during cooking
I definitely appreciate this format. Showing the easy mistakes, what they look like, and how to avoid them is a super useful teaching tool.
When he said "Rip and Tear" I was hoping the Doom soundtrack was going to come on. Haha
You could see it turn on in his head at least, tho
That was a reference to hedonism 2 though
@@pikekekeno it's definitely a reference to Doom
Thank you for your work.
Day 191 of petitioning Babish to make the Triple Fried Egg Sandwich with Chilli Sauce and Chutney from Red Dwarf.
"It's my shiny thing, you can't have it"
You can actually find a recipe for that online on The Register as part of their Post-pub nosh neckfiller series by the late great Lester Haines.
@@cruachan1191 That's class. I'll be sure to give it a look man, thanks. Still though, I won't rest until Babish has made it.
Keep going! 💪🏿
This is so helpful for better understanding what might have gone wrong and how to correct it in your next attempt
i know this isnt the most popular series but seeing andrew be his goofy self always makes me happy
I love these episodes where the team is clearly mostly only doing this for fun and they're just unapologetically themselves. The banter is usually top tier in these episodes, too.
Try that in a small dennys was the funniest bit ever
A perfect idea for a series. Genuinely informative ❤
I feel like an uncultured swine in saying that I'd eat the frick out of all those eggs
Right? Rolled scrambled eggs with hot sauce sounds pretty amazing right now.
They don't become any less edible just because they aren't smooth or are set through. The slightly raw ones are iffy, but you could toss them right back into the pan and turn them into a scramble and they'll taste fine
I would eat them all too but the proper French omelette is definitly my fav
@@Kinzarr4evereggs really underline how much cooking can change the taste and texture of food. Soft creamy curds in a French omelette taste wildly different to a diner omelette. It could almost be a completely different ingredient
Love my stainless wheat pan
What i learned from this video is that the reason I can't afford a french omelette every morning isn't because I can't afford the omelette, it's because butter ain't cheap enough to be using that much every day
This is a cool format! Thanks for showing us ways to troubleshoot our cooking conundrums!
Nothing like watching an entire Babish video for a dish that I will never make.
Misread the “He’ll yuck it”
At 12:28 😅
Naw fr me too 💀
Eating butter while everything burns like a live-action "This is fine" meme.🔥👏
This is my favorite series on the Babish channel the chaos, the editing, it’s perfect.
18:44 "with a body in it?" got me to laugh out loud hahaha
6:07 they simulated what a runny omelette looked like because what they had was actually perfect.
What makes you say that?
As someone who's made this dozens of times I felt it when I read that title.
Just yesterday I was trying to get tips from my sister on how to make a French omelet. Turns out she's made everything but a French omelet. Now here you are with a video on how to make a French omelet.
I love how Andy is just continuously annoyed at Brad in these, even when Brad hasn't done anything (yet)
It's been a while since I've checked in on Babish. Is this a new format, or just a fun random video? I like the energy and goofy-ness here.
Learned all of this the hard way when I studied to get my cooking trade certificate.
This is the first time anyone's had a sponsor I actually use! Yes! Danish Creamery is amazing!
I love the Botched series, it's the perfect level of bonkers
Great video! So helpful to show all the ways that things can go wrong. The addition of "boop" to the French omelet technique is an exciting innovation that I sincerely hope future generations of chefs will adopt. Imagine a kitchen full of culinary students at ICE or CIA proudly booping their omelets out of the pan! - CC from JPF
So immediately after breakfast you then need to clean a gooey sieve, a whisk, a couple of bowls, a couple of spatulas, a nonstick pan, and the plate and fork you ate with. No wonder so many folks just toast a pop tart :-).
That’s the most American thing I’ve ever read
@@theesweetie23ca91 so true my cousin in France spends an hour cooking, eating and cleaning before heading to work for 20 minutes then taking le nap for 2 hours then working for an hour then taking 3 days off.
He does this every day.
@@sammygames1483 European here, tell your cousing hes wasting his time. A work day meal over 20 minutes is a chore
As a single guy, this is why I usually give up and microwave a ready meal instead. Six minutes in the nuke and all I need to wash up is a fork. And my arteries.
Well, the French don't eat omelets for breakfast from what I've heard.
Pastries, baguettes, and cereals are supposedly way more common for breakfast. Credit to my middle school French teacher.
This is the best series on UA-cam
I know they can’t all be Botched, but this is really the best part of the channel
Your brain is botched Cletus.
this has rapidly become my favorite series on the channel
I’d love to see you make the secret coconut cream pie recipe from iCarly! Never seen it done anywhere and I’d love to know how it actually tastes
Nothing like getting a mid roll ad for babish’s French omelette video while watching said French omelette video😂
Just tried it with some butter I churned up myself with cream from uncle's cow and eggs from grandma's chickens and... it was about the most anticlimactic dish I've made in my life.
I don't get the hype one bit. French Omelette is the deffinition of mid. All that effort, all the fuss, all the technique, and you're left with marginally better soft scrambled eggs.
The video itself was very informative and it helped me a lot so I only messed up the whole process twice- first time I overcooked the eggs and the second time I tore and undercooked them.
Hard agree, fantastic and informative video and a French omelette tastes nice, but it's a technical feat for me, not what I make a beeline for when I'm craving eggs. Give me an American omelette, fried egg sandwich or scrambled eggs any day
@@lukemulvay3753 It's basically a stunt food- a dish you make to show your cooking skills. Impressive but also impractical as a source of nurishment. Something to make for your SO on a special occasion, not something you make bc you want some eggs with your morning coffee...
Make spanish omelet (Tortilla española in spanish), also use finely chopped onion, its very tasty and made to fill you
@@Alguien644 absolutely! it's way less fussy, it tastes better and is an actually filling meal.
Real. I prefer an American omelet with a properly browned crust on it. Plus, I can put all kinds of fun stuff in it!
French omelette is one of those things that goes to show it's not always about what goes into the food, but rather the technique
A true French omlette only uses one egg. Because one egg is un oeuf
One of the best videos on the topic of french omelette!
I think the most impressive part is how the butter doesnt look remotely european
Jacque Pepin does it slighlty differently: He does not do that last foldover: By banging the pan to cause the omelet to move toward the lower edge such that that edge moves up above the edge of the pan. The, most of that last foldover is accomplished simultaneously with dumping the omelet onto the plate. Pepin also adds the herbs (chives, parsley & chervil, to the uncooked eggs. He also uses a fork (tines pointing up) though that probably does ultimately scratch his non-stick pan.
13:45 "I think Dad is the worst, Mom."
🤣🤣
The fortitude to chew on a lump of even the spectacular danish creamery butter for a full 8 seconds is unmatched.
Botched 😂 love that. I mean...an omelet is an omelet right?
I love this almost benoit blanc ish presentation style, it really feeks like Babish is getting to be his most unrestrained and most free self, love it!
Could've pivoted to a Japanese Cloud Omelette
The other videos are fun but i really like this new version of “botched.” A long list of what not to do, it’s a fun concept for a cooking video.
20th!!!! by the way I put crayons in mine to make it colorful. That wasn't on the list.
Failure is the greatest teacher in existence. Definitely looking forward to more Botched by Babish.
I'm allergic to eggs and have never eaten or made an omelet. Still watching this whole thing, though.
So you cant eat anything that contains eggs (like baked goods) or is it just omelettes and the like?
@@Wubsy96 I'm only allergic to the whites. Lots of products that only contain yolks. Plus the recent boom in vegan food options is fantastic!
I love the botched series so much, keep it up!
cooking starts at 4:00
I always love these botched videos and the hilarious energy, and I know you don't have direct control over this-- but this one for me had the bonus of ad breaks being timed on Andrew burning himself and Every. Single. One. Started with some kind of meat or cooking product with a sizzling sound effect.
22:59 you are a psychopath (respectfully)
6:54 Most mammals eat their placenta to avoid predators. We are lucky we do not have any predators anymore. So the only humans who do this are those who spend too much time on ticktock.
Editor jokes are where it’s at
I love this new series idea!!! I haven't been this excited for a babish video in years since the original ones!!! Thank you for helping us baddies in the kitchen as we become proud chefs!!!
I am a European, *why* is the butter _so _*_pale!?_*
I can't even find butter that pale!
You're rolling up a, wait, what do you roll up? You roll stuff. A rug. With a body in it? got me laughing hard there XD
Another tiny kitchen tool I must have…
In culinary school we are taught to basically not make an egg roll out of the french omelette. But agresively stir it at first over high temperature so it kinda starts scrambling and then let it set so you can roll it and you still have a moist interior what with all the crevices you created
I've yet to figure out why one would want a French omelette - that creamy undercooked interior, yuck. Yet here I am watching the video.
Spanish omelet is way better, it uses potato and usually also onion, doesnt taste like creamy egg at all
Awesome ending. Well done.
Pssst. Just enjoy scrambled eggs and move along. You're welcome.
🌈 The more Babish knows.
Eating a stick of butter like it's white chocolate...
I don't care if I ever make a french omelette. I could watch Babby all day!❤
"Congrats to everyone Who is early and who found this comment.. 🐼🐧,,,...
Panda and Penguin have my respect.
The rippin and the tearin! Thank you. I havent thought of that in YEARS
The wild women, the wild women, the rippin and the tearin, the rippin and the tearin.
1146 views in 3 minutes, bro fell off
Remember when these comments were original and funny
Why are you even watching?
@@twelvebears1971 watching what
@@The_Rotting_PeachI can't cuz they never were.
@@Milkthrow when I first saw one it was funny and then it became less and less and less funny
I really loved the energy in this video, the butter sponsorship just made it even more funny 😂
I am doing skills for Provincials and they want two French omelet and this is the best thing for me thanks so much.
I just made 4 of them using 4 eggs each and I'm very full. I followed the correct method step-by-step and honestly my omelette game has elevated to the next level. Not quite as yours yet, but I'm satisfied. Learning the correct heat and to tell when it's done is a challenge. Just one question:
When is the perfect time to add cheese and how much? I really love my cheesy omelettes with as much as possible. Does that change the egg-to-pan size ratios?