When I was younger I worked road construction and worked all over Ohio, Kentucky and West Virginia. I ate in a lot of Waffle Houses because they were open 24 hours a day. I was talking with them and the cooks job payed more so everyone was trying to become a cook and to be a cook you had to be able to flip an egg in a skillet. Looks easy but it takes practice, I would try to flip an egg or eggs when I made them over easy at home. I just couldn’t get myself to commit because of the mess I knew it would make, one day I was trying it and I over did the flipping movement and those eggs flipped over perfectly. From that point on I knew exactly how much force I needed to flip an egg. I could also flip vegetables or anything else after that. It is a really good thing to learn, just takes practice, or experience truthfully. Learn it, you won’t be disappointed!
That's good reason to pick a straight-edge pan that has a "helper handle", because otherwise that motion is going to ask the wrist for a lot of torque.
I recently started binging your videos. I love how simple you break everything down, especially the French omelette.
When I was younger I worked road construction and worked all over Ohio, Kentucky and West Virginia. I ate in a lot of Waffle Houses because they were open 24 hours a day. I was talking with them and the cooks job payed more so everyone was trying to become a cook and to be a cook you had to be able to flip an egg in a skillet. Looks easy but it takes practice, I would try to flip an egg or eggs when I made them over easy at home. I just couldn’t get myself to commit because of the mess I knew it would make, one day I was trying it and I over did the flipping movement and those eggs flipped over perfectly. From that point on I knew exactly how much force I needed to flip an egg. I could also flip vegetables or anything else after that. It is a really good thing to learn, just takes practice, or experience truthfully. Learn it, you won’t be disappointed!
Love you Jacques!
That's good reason to pick a straight-edge pan that has a "helper handle", because otherwise that motion is going to ask the wrist for a lot of torque.
Thank you! I learn so much from you. 😊
Thanks, Chef. Appreciate your knowledge and insight. Please keep teaching us.
ATB
master Jaques Pepin cooking chefs 👍🏼✍🏼
I taught it to my son with a cold pan and a piece of bread
🙂👍
Not seen double-handled. Will keep eyes open for