I watched no less than 3 videos last night in hopes to attempt French omelettes this morning. My Antigua brother I bumped into this video by pure luck this morning. By far this is THE most helpful French omelette video I’ve seen. Bigup!
As a French who's passionate about cooking, I say well done to you, that is an interesting way to do a French omelette easily. I've tried it and found it quite easy, although it is quite important to adjust the temperature of the skillet properly.
VERY , VERY good tutorial ! I watched Jacques Pepin"s video but his technique seems a little tricky . But I think I can do what you have showed us here , it looks so delicious, thankyou Sir! ❤😃
Jacques' video is great. I eventually got it doing his way, but only after making scrambled eggs many times first, lol. I figured this would be a much easier way for people to learn. :)
@@beefzusWhich Jacques Pepin video did you watch? Because apart from the herbs and cheese fillings; this technique is pretty much exactly the same as his. 😊
Hey, you have amazing content and I initially thought you were a large channel and then I saw your views. I want to make sure you're tagging your videos properly and I want you to know that you can add lots of tags, like literally tonnns of tags, if this is your main account and you don't have a team (even though it looks like you have a team) definitely add more tags and shares because you're very good at what you do. You'll make it big in no time, I see you as the next BingingWithBabish
@@beefzus Wow, admirable. To be 100% honest I assumed you had atleast 2 people helping you out. Not only is the cooking a talent but so is the editing. Good work, cant wait to see you blow up in a couple months!
Thank you! I'm truly flattered. :) I studied film production in college so really just trying to dust off editing skills on this channel so I don't lose them completely.
@@beefzus actually came out perfectly. Gave it a go for breakfast today. Used pepper jack as that was on hand. Was able to use metal turner as it was cast iron. Low heat, a bit of patience...excellent!
Nice work! Jacques Pepin would give you high marks for this (I presume you've seen the Master do this.). A few observations: I noticed you used the palm side up with your left hand to gently place the finished omelet on the plate. This is the correct technique and ensures the open seam of the omelet rests on the bottom of your plate. Most novices might miss this subtle but important technique in producing the perfect shape omelet. You were using a gas cooktop, which is preferred as you can more evenly heat the pan. It is more difficult but not impossible to produce the uniform cooking of the curds with induction cooktops as the magnet is a smaller ring that pulses on/off to heat the pan. Radiant heat glass cooktops perform better than induction for this as it provides a more complete heating surface, but it still cycles on/off during the heating process. I only bring this up to make others aware of advantages/disadvantages of different heat sources when making omelets. You also mentioned low heat, while I prefer medium-high, but I think your suggestion is probably safer, although it likely takes a little longer to complete the cooking process. Then again you have more time to place your cheese on the outer end of the egg mixture without fear of burning/browning the egg surface beneath. Jacques Pepin very vigorously rocks the pan back and forth while stirring the egg mixture in a figure eight stroke using a metal fork on a non-stick pan. I wince when I see the metal fork (bottom side of the tongs) rapidly whisk through the eggs. As Superman used to say: "Don't try this at home kids!" ;-) For us mere mortals a plastic fork as you show or a stiff spatula is preferred. I'm pleased you pointed out the value of a quality non-stick omelet pan (10"). I use a Le Creuset non-stick heavy bottom 10" omelet pan, and rarely use it for anything else but making omelets. I'm sure there are other high quality non-stick brands that work well too, but I've tried others and the experience is really frustrating-in the trash these go! On the cheese, I found that placing the cheese strips as shown in your video in the microwave for about 10 seconds on a paper towel softens these so when the strips are placed in the still open omelet, these melt perfectly into the egg mixture without risking the dreaded browning of the egg surface. If you have a gas cooktop you can bang the far edge opposite the handle onto the cooktop to release the flap and then flip it over to close the omelet. But I would never do this on a induction or radiant heat glass cooktops. Your technique is much preferred with these heat sources. Lastly, butter! It's essential as you point out, and rubbing some over the cooked omelet gives that glistened appearance as finishing touch. Again, nice work on the omelet. These are not easy and require lots of practice, but the end result is heavenly.
Thank you for such a detailed comment and your insight as well. I think all of us definitely benefited/learned something from it in some way. I definitely don't know how the prominent pros do it with metal forks in non-stick. I assume they have some super pro-grade non-stick that I can't afford or they can afford to just replace pans monthly, lol. For us normal folks, a wooden fork, chopsticks, spatula, silicone whisk, etc. works. I just figured everyone at least has a plastic fork laying around and it's the most accessible thing.
I dont wanna sound like a show off and I have been an amateur cook for a number of years but i made one of these on my first try. key id a HEALTHY nonstick pan and attantion
I would agree to use plastic (quickly) or rubber utensils on a nonstick pan. But I just got Ramsay's Hexclad and just made the best French omelet I've ever made! Oh, btw take it off the heat, then back on, and yes, tapping on the handle is the best ❤
this was a wonderful with actual helpful, tips ! the first video that mentioned using a plastic fork rather than metal ! I cringed even when the famous chefs use metal !
Hey im french and ive never seen an "omelette" like this. It looks like the one in japan to be honest. Most of our omelettes are flat and we can incorporate things. most common are omelette de pomme de terre (potato omelette), onions one, cheese one .. Maybe its not from my region but yet never saw one like this in my country Its looks good tho :)
Yeah you do have a point there. I make mine rounded purely for the look of it. I don't think I've tried it with potatoes before. Is it closer to a Spanish omelette in flavor?
Hello i am a French and a cook, i work in a hotel early in the morning, i am at the omelette station, i see the video, it is an other way to do an omelette …we usually dont mix herbs , the omelette is always plain … i understand everyone taste …sure ! there is a different way , to do an omelet quicker and without layers,a French omelet is one block of cooked eggs,soft outside and juicy inside
rapaz tentei fazer algumas vezes o omelete francês, sempre deu ovos mexidos! vou seguir suas dicas!! my friend I' vê tried a lot of times the french omelet, always get some scrambles eggs!! I ' ll try again with the tips u gave! tks!🇧🇷🇧🇷🇧🇷
Oh yeah. Definitely possible. HOWEVER you need to make sure it's properly seasoned and I'd probably use a little more butter just to be on the safe side. Cast iron is definitely more tricky to work with for a French omelette but possible. Just keep the heat low and take your time. Good luck! :)
For your first time start with low heat. It'll take longer but it'll be less likely you'll mess up. As you get the technique down you can increase the heat and make them even faster. :)
I can't stress this enough: you'll know when you've made a perfect French omelette if you don't need to add anything to it. Like no joke just eggs. If you do just eggs, no butter, no oil, no cheese etc, and cook a perfect French, it should melt in your mouth and be super creamy. Almost decadent. It's a sensation that I've done twice due to some issues with my pan and heating
Oh no :( Aight let's figure this out together: 1) how many eggs were you using? 2) how big is your pan? 3) is it a scratch-free non-stick pan? 4) how much butter did you use? 5) what utensil were you using: a plastic fork? 6) was the egg brown when you rolled it?
Well a few things: -I use the lowest heat possible (mush easier to learn this way) -definitely the use of a plastic fork (lol) -herb and cheese choice -my folding method
@@beefzus After I watched your video I watched Jacques Pepin and a couple of other chefs. I think it’s like you say: only an expert could tell the difference. Good show.
Jacques is a MASTER at this for sure. I honestly can't do it his way (consistently) so I came up with this way instead. Made my life a lot easier and hopefully it's the same for a lot of people tired of eating scrambled eggs my accident, lol.
No me gustó tu procedimiento al envolver...debiste envolver primero el queso. La otra opción es ponerle queso fundido rayado para que se funda perfectamente.
Nice! Suggest folks get a flat silicone whisk ("Walfos 11'' Wires Flat Silicone Whisk") if they are serious about perfecting this method. It's worth the effort, but you'll go through a couple dozen eggs before it starts to make sense and they really start to come together. Use a quality herbed SOFT goat cheese ("Montchevre Garlic & Herbs Goat Cheese") instead of stringy mozzarella. And don't forget the Cholula. Here-watch Alex work to master it (with a little help from "the Master" himself, Jaques Pepin!) ... ua-cam.com/video/5__zptEU9vE/v-deo.htmlsi=QiJRIzhrNxcGO47n
That'll definitely help, but I think persons trying to get their feet wet will more likely have a plastic fork than a flat silicone whisk, lol. I kinda see this as like a very entry-level technique and method to learn the timing and consistency to avoid "scrambled eggs". 😊
I find amusing...the non professional cooks criticizing how a CHEF prepares a dish !!! Do your thing Chef, for the ones wanting to learn..and if they wish put their own twist on the dishes..
I watched no less than 3 videos last night in hopes to attempt French omelettes this morning. My Antigua brother I bumped into this video by pure luck this morning. By far this is THE most helpful French omelette video I’ve seen. Bigup!
I agree! I've just been watching YT videos for the technique used in making a French omelette, and this one is the best.
I'm really happy you both both found it easy and helpful. :)
The music was so emotional. I felt like crying. Such a beauty.
🤣 ikr! Like I felt the love in this!
It's my favorite thing to have for breakfast! ❤️
The most understandable omelet video!!!!! Now I understand clearly what I’m doing with the eggs🙏🏽🙏🏽🙏🏽 Thank you 🎉
I'm glad you liked it. Happy I could help! :)
As a French who's passionate about cooking, I say well done to you, that is an interesting way to do a French omelette easily. I've tried it and found it quite easy, although it is quite important to adjust the temperature of the skillet properly.
Thanks you, I'm glad you liked it. Yes I agree; temperature is very important.
VERY , VERY good tutorial ! I watched Jacques Pepin"s video but his technique seems a little tricky . But I think I can do what you have showed us here , it looks so delicious, thankyou Sir! ❤😃
Jacques' video is great. I eventually got it doing his way, but only after making scrambled eggs many times first, lol. I figured this would be a much easier way for people to learn. :)
@@beefzusWhich Jacques Pepin video did you watch? Because apart from the herbs and cheese fillings; this technique is pretty much exactly the same as his. 😊
Wow!!!! That was the BEST explanation and video I've ever seen on making a French omelet. Thank you so much!! 🤗
You're welcome. I'm glad you liked it! :)
I learnt some new aspects of how to shape an omelette. Thank you.
Happy I could help!. :)
You give me hope that I may someday make a French omelette.
You will and I believe in you! :)
Trying this in the morning, wish me luck
Looked a little rough, but tasted fantastic
@@Alchemic_Spawn I wish I had pictures of my first attempts. Literally just turned it into scrambled eggs. Just keep at it! :)
Hey, you have amazing content and I initially thought you were a large channel and then I saw your views. I want to make sure you're tagging your videos properly and I want you to know that you can add lots of tags, like literally tonnns of tags, if this is your main account and you don't have a team (even though it looks like you have a team) definitely add more tags and shares because you're very good at what you do. You'll make it big in no time, I see you as the next BingingWithBabish
Thanks a lot, I really appreciate it.
No I don't have a team, lol. It's just me and my camera.
Lovely.
Sending some 🎸 Sounds from London 🇬🇧 ua-cam.com/users/shortsiJVk03PaeR8?feature=share
@@beefzus Wow, admirable. To be 100% honest I assumed you had atleast 2 people helping you out. Not only is the cooking a talent but so is the editing. Good work, cant wait to see you blow up in a couple months!
Thank you! I'm truly flattered. :)
I studied film production in college so really just trying to dust off editing skills on this channel so I don't lose them completely.
Goes for my 55 year old cast iron... Another great one hun!
Thanks hun! Let me know how it goes! *crosses fingers for her*
@@beefzus actually came out perfectly. Gave it a go for breakfast today. Used pepper jack as that was on hand. Was able to use metal turner as it was cast iron. Low heat, a bit of patience...excellent!
Nice work! Jacques Pepin would give you high marks for this (I presume you've seen the Master do this.).
A few observations:
I noticed you used the palm side up with your left hand to gently place the finished omelet on the plate. This is the correct technique and ensures the open seam of the omelet rests on the bottom of your plate. Most novices might miss this subtle but important technique in producing the perfect shape omelet.
You were using a gas cooktop, which is preferred as you can more evenly heat the pan. It is more difficult but not impossible to produce the uniform cooking of the curds with induction cooktops as the magnet is a smaller ring that pulses on/off to heat the pan. Radiant heat glass cooktops perform better than induction for this as it provides a more complete heating surface, but it still cycles on/off during the heating process. I only bring this up to make others aware of advantages/disadvantages of different heat sources when making omelets.
You also mentioned low heat, while I prefer medium-high, but I think your suggestion is probably safer, although it likely takes a little longer to complete the cooking process. Then again you have more time to place your cheese on the outer end of the egg mixture without fear of burning/browning the egg surface beneath.
Jacques Pepin very vigorously rocks the pan back and forth while stirring the egg mixture in a figure eight stroke using a metal fork on a non-stick pan. I wince when I see the metal fork (bottom side of the tongs) rapidly whisk through the eggs. As Superman used to say: "Don't try this at home kids!" ;-) For us mere mortals a plastic fork as you show or a stiff spatula is preferred.
I'm pleased you pointed out the value of a quality non-stick omelet pan (10"). I use a Le Creuset non-stick heavy bottom 10" omelet pan, and rarely use it for anything else but making omelets. I'm sure there are other high quality non-stick brands that work well too, but I've tried others and the experience is really frustrating-in the trash these go!
On the cheese, I found that placing the cheese strips as shown in your video in the microwave for about 10 seconds on a paper towel softens these so when the strips are placed in the still open omelet, these melt perfectly into the egg mixture without risking the dreaded browning of the egg surface.
If you have a gas cooktop you can bang the far edge opposite the handle onto the cooktop to release the flap and then flip it over to close the omelet. But I would never do this on a induction or radiant heat glass cooktops. Your technique is much preferred with these heat sources.
Lastly, butter! It's essential as you point out, and rubbing some over the cooked omelet gives that glistened appearance as finishing touch.
Again, nice work on the omelet. These are not easy and require lots of practice, but the end result is heavenly.
Thank you for such a detailed comment and your insight as well. I think all of us definitely benefited/learned something from it in some way.
I definitely don't know how the prominent pros do it with metal forks in non-stick. I assume they have some super pro-grade non-stick that I can't afford or they can afford to just replace pans monthly, lol. For us normal folks, a wooden fork, chopsticks, spatula, silicone whisk, etc. works. I just figured everyone at least has a plastic fork laying around and it's the most accessible thing.
Beautiful
Merci! :)
Bravo! Chef!
Hey, thanks for the video. Is table spoon of butter critical? It feels too much, I never cook with this much butter
You can use less if you want, as long as you have a really good non-stick pan. The butter does add some extra flavor.
Why the heck does this channel have only 371 subscribers? Did I just find a hidden gem???
Ha ha ha, I hope you have. 😁
I dont wanna sound like a show off and I have been an amateur cook for a number of years but i made one of these on my first try. key id a HEALTHY nonstick pan and attantion
Extra stress on the HEALTHY non-stick pan! :)
I wish I had your luck my first time. 😭
All ingredients in the kitchen, brand new pan too!! Morning attempt
Let me know how it goes! *crosses fingers for her*
Thx you were amazing waiting for a new video:)
Thanks and I've got you! :)
Most outstanding!
Thank you! :)
I would agree to use plastic (quickly) or rubber utensils on a nonstick pan. But I just got Ramsay's Hexclad and just made the best French omelet I've ever made! Oh, btw take it off the heat, then back on, and yes, tapping on the handle is the best ❤
I've never used hexclad before. You find it lives up to the hype?
I literally felt the love u put in this! Ur gonna have to come n show me how to do that in person tho lol
Love is the main but unsung ingredient lol. Live demos may be in the works. 😜
I am cracking up over your comment. Handsome man, good cook... What more could you want... You go Melissa!
this was a wonderful with actual helpful, tips ! the first video that mentioned using a plastic fork rather than metal ! I cringed even when the famous chefs use metal !
Metal in non-stick is a HUGE no for me. I'm happy you found this helpful though. :)
That looks amazing! 😋 I hate browned omelettes!! 😝
French omelettes are the way to go! 😁
Lord this is real whopstacious but must try!!
HIGHLY recommended you try it. I think you'd definitely love it! :)
Looks yum!
It is! You should try it. :)
I’m already stressed just watching 😩!!! Great job!
Lmao
You'll be fine! :)
Hey im french and ive never seen an "omelette" like this. It looks like the one in japan to be honest.
Most of our omelettes are flat and we can incorporate things. most common are omelette de pomme de terre (potato omelette), onions one, cheese one ..
Maybe its not from my region but yet never saw one like this in my country
Its looks good tho :)
Yeah you do have a point there. I make mine rounded purely for the look of it.
I don't think I've tried it with potatoes before. Is it closer to a Spanish omelette in flavor?
Finally you made this channel! 😭
Took long enough eh? Lol
Great video!!
Thank you! :)
Hello i am a French and a cook, i work in a hotel early in the morning, i am at the omelette station, i see the video, it is an other way to do an omelette …we usually dont mix herbs , the omelette is always plain … i understand everyone taste …sure ! there is a different way , to do an omelet quicker and without layers,a French omelet is one block of cooked eggs,soft outside and juicy inside
Yeah you're right. I was just showing a way that may be easier for some people to start leaning how to make it. :)
rapaz tentei fazer algumas vezes o omelete francês, sempre deu ovos mexidos!
vou seguir suas dicas!!
my friend I' vê tried a lot of times the french omelet, always get some scrambles eggs!!
I ' ll try again with the tips u gave!
tks!🇧🇷🇧🇷🇧🇷
I know that struggle all too well. Let me know if you're able to make it this time. :)
That's a decent looking vomelette
Merci! :)
NICE RECIPE 😋
Thank you! :)
Is it possible to use cast iron pan?
Oh yeah. Definitely possible. HOWEVER you need to make sure it's properly seasoned and I'd probably use a little more butter just to be on the safe side.
Cast iron is definitely more tricky to work with for a French omelette but possible. Just keep the heat low and take your time. Good luck! :)
@@beefzus Thanks for your advice
awesomeeee❤️
Thanks! :)
Why did you stop uploading? We need more.
New content coming really soon. Just been really busy with life and life-stuff. Have you been following my Instagram @beefzus ?
Sorry, plastic in heat pan?
At low heat it's not gonna do it anything. You could also use a wooden fork if you have one around. Whatever you do, don't use metal. 💀
What’s the temperature?
For your first time start with low heat. It'll take longer but it'll be less likely you'll mess up. As you get the technique down you can increase the heat and make them even faster. :)
Appreciate your response!
No probs at all. :)
Jacques Pepin tell you something !
That's the G.O.A.T right there!
what us the pan size?
I used a 10 inch pan here.
Nice
Thanks! :)
THANKS YOU GOODNESS 🌟 AMAZING, ❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME
I actually prefer a well browned omelette. And burnt bubble and squeak 😂
For a traditional omelette, I definitely do too! :)
👍
lovely😢❤
Merci! :)
I can't stress this enough: you'll know when you've made a perfect French omelette if you don't need to add anything to it. Like no joke just eggs. If you do just eggs, no butter, no oil, no cheese etc, and cook a perfect French, it should melt in your mouth and be super creamy. Almost decadent. It's a sensation that I've done twice due to some issues with my pan and heating
I'm too in love with cheese to not use cheese 😭... but I get you. :)
A rubber spatula would’ve been more useful. Great job though. 😊
The problem with a rubber spatula is that it wouldn't give you the smallest curds possible. This is especially important if you're just learning.
@@beefzus lesson learned. 😌
"Omelette du Fromage"
Dexter
One of my fav episodes!
Hey Chef !!!You
Definitely not a chef, lol. Just a regular dude trying a thing in the kitchen. :)
oh god enough
Seems traditional to me.
Kind of, but not really. For example, I use way less butter and the lowest heat possible.
Don’t give up your day job!!!!!!!
I won't, lol.
Try as I may the eggs always tear on me as I try to roll it. 😠🤢
Oh no :(
Aight let's figure this out together:
1) how many eggs were you using?
2) how big is your pan?
3) is it a scratch-free non-stick pan?
4) how much butter did you use?
5) what utensil were you using: a plastic fork?
6) was the egg brown when you rolled it?
Spatula sir .. that fork ain't it
The fork is easier to learn with and breaking up the curds right. A spatula isn't ideal on your first go.
Did you ever hear about Jaques Pepin?
Are you kidding with that black pepper?
Try it! :)
...but if you don't like it don't use it.
@@beefzushe's talking about the 2 kilos of pepper on the omelette
What is "untraditional" about this method?
Well a few things:
-I use the lowest heat possible (mush easier to learn this way)
-definitely the use of a plastic fork (lol)
-herb and cheese choice
-my folding method
@@beefzus After I watched your video I watched Jacques Pepin and a couple of other chefs. I think it’s like you say: only an expert could tell the difference. Good show.
Jacques is a MASTER at this for sure. I honestly can't do it his way (consistently) so I came up with this way instead. Made my life a lot easier and hopefully it's the same for a lot of people tired of eating scrambled eggs my accident, lol.
No me gustó tu procedimiento al envolver...debiste envolver primero el queso.
La otra opción es ponerle queso fundido rayado para que se funda perfectamente.
Tu también puedes hacer eso. Lo que te resulte más fácil.
French omelette, with Mozzarella cheese?
Use whatever makes you happy.
I have better success with a wooden spatula.
Whatever works best for you is the right way! :)
Not even close to a true French omelette bro, you got to do a lot more homework
Would be happy to see your take on it. Maybe you could teach us all a thing or two. Keep me posted if you do publish something. :)
NOPE. YOU DID IT WRONG.
If you'd like to show me an easier way to make it I'll happily watch and learn. :)
Wow Chef
Maybe one day; I just experiment. :)
The plastic fork and the music had me in tears…. 😢😢😅
😂🤣😂
Nice! Suggest folks get a flat silicone whisk ("Walfos 11'' Wires Flat Silicone Whisk") if they are serious about perfecting this method. It's worth the effort, but you'll go through a couple dozen eggs before it starts to make sense and they really start to come together. Use a quality herbed SOFT goat cheese ("Montchevre Garlic & Herbs Goat Cheese") instead of stringy mozzarella. And don't forget the Cholula. Here-watch Alex work to master it (with a little help from "the Master" himself, Jaques Pepin!) ...
ua-cam.com/video/5__zptEU9vE/v-deo.htmlsi=QiJRIzhrNxcGO47n
That'll definitely help, but I think persons trying to get their feet wet will more likely have a plastic fork than a flat silicone whisk, lol.
I kinda see this as like a very entry-level technique and method to learn the timing and consistency to avoid "scrambled eggs". 😊
This is really not what’s up🫣
Lol, ok.
I find amusing...the non professional cooks criticizing how a CHEF prepares a dish !!! Do your thing Chef, for the ones wanting to learn..and if they wish put their own twist on the dishes..
@@carlalamar6193 Yeah, that fork is WAAAAAY pro. This has nothing to do with my professional background though
@@freddiemonroe5787 ?