The Best Omelets You Will Ever Make | Epicurious 101
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- Опубліковано 12 тра 2024
- Chef Adrienne Cheatham demonstrates techniques used by the pros for making perfect omelets in both the French and American styles. With Adrienne's guidance you'll be whisking, folding, and rolling restaurant-quality omelets at home with confidence - and never have to claim you were "making scrambled eggs all along" ever again.
Follow Chef Adrienne on Instagram at @chefadriennecheatham
Director: Gunsel Pehlivan
Director of Photography: Joel Kingsbury
Editor(s): Charlotte Carpenter
Host and Expert: Adrienne Cheatham
Sr. Culinary Director: Carrie Parente
Coordinating Producer: Tommy Werner
Culinary Producer: Tina DeGraff
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Director of Talent: Cynthia Simpson
Camera Operator(s): Erron Francis
Audio Op: Artem Kulako
Production Assistant(s): Albie Smith
Hair & Make-Up: Nicole Vidro
Culinary Assistant: Mary White
Research Director: Ryan Harrington
Copy and Recipe Editor: Vivian Jao
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
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Very interesting! I have learned more from your video than I ever knew about omelets! Your a great teacher! I'm 85 years old, live in the Philippines, do all my own cooking and baking! I looove cooking! ( Sorry, didn't mean to ramble.....One quick question? Can you use Butter Crisco to do omelets, since the Crisco won't brown like butter! Thankyou so much for video..God Bless.
I think you can use it... crisco is made from vegetable oil
@Trippy SZN please stop. UA-cam is not a dating app.
@Trippy SZN Narcissist warning!!! Entitlement, name calling, derisive behavior, no boundaries. OMG
@Trippy SZN No I'm married to a Filipino... but thanks for asking!
@Trippy SZN Thank you..
Love Chef Adrienne. Enjoyed this video but I already feel pretty proficient with omelets. However, her video on poached eggs is a complete game changer and unlike anything I had seen before. You have got to check it out.
Here in Brazil a somewhat common way to use up leftovers is mixing it with eggs and rice. Is a lot more like a scramble than an omelette (but it doesnt really have to be). I'm not usually a lazy person but I absolutely love those 'using leftovers in a simple manner' recipes from different cultures.
I am from Austria and my mum used to do that a lot as well. But with potatoes instead of rice. Because we hardly had rice lol
Chef Adrienne is my neighbour! She is a great cook and loves to share her food 🤤
I've seen you on the internet before. Aren't you Lizzie Velasquez?
@@e.w.3989 omg ☺️ yes! Nymmie is my cat
Lucky you. However, her French Omelette is not the way it should be! ua-cam.com/video/yH66lyK_er0/v-deo.html
Cute neighbour!
Cool!
Please thank her for all her wisdom and amazing cooking!
I hope you get way more food to taste from her :)
Adrienne, I love the beautiful, joyful way you teach your cooking skills 👌
The way you present it , it is easy to understand . Really appreciate your work. Keep it up.
we need to see a lot more of this chef!!!
I’ve joined your network because you have such helpful hints. Well you’ve given me lots of details so we all will cook so much better. Thank you for your hints & we’re cooking so much better
Not omelettes but on a previous recipe by Adrienne I loved your poached eggs recipe. The best poached eggs that I have ever cooked. I love a runny yolk and it was perfect. Thank you for all these great recipes. Jon x
Glad to see another video from your good inspiring competent excellent self.
I can take some real strides in my cooking.
American culinary goodness.
Great job explaining the process very clearly and in a fun way.
Yes
Dyudyuuuuuuyydy
Triretuirtu tr
Rtufyirttduyuyutduuuuuitddd
Dudu fury
I love you Adrienne!! your videos are the best, coz you show every step of cooking precisely, it's very helpful to follow each stage of cooking, coz everything is crucial - devil hides in details, thank you !
You’re a pro. I made one finally. The ouher curd was perfectly cooked, but did split and crack during the rolling process so I didn’t make a picture perfect oneI believe it was too thick and had too much wait on my spatula. I looked the inside a little longer because I prefer medium/hard scrambled eggs. I used roughly shredded Munster in the inside. I ate it with some toasted sour dough. Unbelievably satisfying. Low heat fast stirs. I need more practice but I think I am on the right track.
I messed up the first 2 times but this time around these are the best, most efficient method of cooking poached eggs ever!! Thank you so much ❤
Saw this in my feed, watched it, immediately tried to make a french omelette with grass onion (directly translated from norwegian, don't remember what the name is) for me and my girlfriend, and it was a success. Some breakage but no brown spots! First time making an omelette aswell, thank you for this!
good stuff!
chives? (gressløk)
@Lionberry Of Skyclan yes!
Thank you! I really enjoy your presentation style.
Never been a great Fan of American Cuisine but this Lady is the complete exception. A great Teacher with loads of personality
"as long as you can fit it between the fold of the omelette, there's no such thing as too much filling"
This how you know someone is American
Super love your way of presentation!!!
Wew, Excellent omelet chef😋😋😋amazing consistency YUM👍👍👍
My favourite way to do omelettes is a cross between the two shown - soft and slightly under on the inside but browned and fried on the outside. I also can't go without a bit of melted cheese, some chopped parsley and thinly sliced ham or diced bacon in the middle. And always some cracked pepper on top!
Wish this video had come out before I made breakfast today!
What about second breakfast?
@@drullos omfg 😂
@@drullos You're absolutely right! Why didn't I think of this?!?!
Okay, I'm gonna try and cook omelette tomorrow for the first time 😋🤤
I started out trying to make Le French omelet, but I overcooked a bit, thus browning the bottom - so my roll turned into more of a fold (or a "rold"?). Finally, I succumbed. Adding a dash of black pepper on top, I now call it, a Framerican omelet!
Thanks for the tips!
Throw in a little hot sauce or cayenne pepper and call it Cajun!
Thank you for teaching. You're so charming and witty ❤️👏🏾
Well done - good training!
I love my omelettes filled with cheese and mushrooms, and some ham……yum. Haven’t made one for a long time, think that’ll be my lunch for tomorrow 🤤
wasnt really interested in a video about omelettes, but ive seen adrienne before and know she's great so clicked anyway!
👍👍Excellent demonstration, again!
this is the greates way you made the omelet thank you so much
I love that Chef. She is amazing! ❤❤
Okay, it takes a lot to sell me and this sold me. This is what a cooking video should be. Subscribed!
I just bought one of those curved-bottom, rectangular (Japanese?) pans. I'm anxious to make my French omelettes in it . I suspect I may use it once or twice and then go back to familiar. We'll see.
Wishing you a fun adventure on your journey to cook!
Chef Cheatham; your videos are perfect!!!!!
AC articulates the important bits so clearly and memorably. I want her to stay working a restaurant so I can eat her food some day but she's so great on camera I want to keep watching!
I use a Method by the Late Chef John Beard. If recollection Serves me Correctly . I Whisk or Beat the eggs until they Are
somewhat ( or moderately ) Frothy. This is so that they have a " Sound but Spongy Finish " !
I.e the cooked edge is firm and slightly dry .
When the bottom is cooked, the Filler is added. Be it; " Cheese, " Various Mushrooms, " Meats, " Vegetables," or Whatever .
Then when they are Folded-Over they have [ as best as I can describe it ] a Cushiony Texture !
" That, " result in my estimation " Is 2nd., to none " !
It was also the way I was Introduced to Omelets. Which at the time I Despised, without ever having Tried them .
I usually put shallot and chilies in my omelet. Sometimes I also use chopped green onion and shredder cabbage. And instead of salt, I use fish sauce.
What a top chef x
Wow! Great on-camera personality. Adrienne won me over when she said "Overcooked eggs taste like A _ _." I have a carbon steel crepe pan that makes great omelets.
Well done :-) so delicious. Rub some butter on the outside and add chives on top. There’s nothing like a French omelette when it’s done correctly, you rock chef Adrienne! TY.
She is very likeable. I hope we see her more
Shut up
Nice way to understand
What a great video.
Bright ,funny,intelligent and full of personality….way to teach ,thanks
Have you watch the Japanese way to make omelets? It's crazy good, with many different techniques. Some even have runny yokes as you (and only as you) cut them.
Can you please make a video on how to make (restaurant-quality) Japanese omelets?
Great!
She’s always so adorable
Jacques Pepin taught me these techniques via You tube years ago. I’m still perfecting. But I LOVE the French style omelette. I’ll make an American style with deli turkey, cheddar, bacon, tomatoes and chives now and then, but the browning on the egg is not my favorite. With all the toppings you have no choice even on real low heat to go past the French style.
A lot of restaurants in America actually make omelettes rolled like your French one, but with the fillings like your American one. But cool video and it's cool we have the same name.
"What am I? Like a pro or something?" HAHAHAHA - I love her energy!!!!
Pepin already made the definitive omelet video.
thanks so much
i like you humor and honesty. subd
I love her presentation, I just don't have use for the French omelet, loaded American omelet, when I was in usaf basic we had a choice various types of breakfast, the best was the omelet lady , everyone stood in her line and got the everything omelet, she was fast using that flat grill , you know besides my own hers was the best
Loved the video.
Which brand of pans do you use? Every time I buy “non-stick” they tend to be more “Non non-stick”
Thank you.
If she doesn't reply, I've had good experienced with my Select by Calphalon non-stick frying pans. Not the cheapest, but certainly a lot cheaper than many pans you can find out there, and the space saving design means if you buy the whole kitchen set all pans and lids with the same diameter stack inside of each other neatly for efficient storage. I've had mine for two years and treated them horribly and the nonstick coating has not budged even a little. If you never soak them and always clean them and towel dry them right away I imagine they'll last you a decade at least
The French omelette looks good. I'm going to try that. I haven't liked my omelette attempts that are American style.
One of the fundamental differences between American and European eggs is that European eggs are not washed and refrigerated. European eggs are sold at room temperature and not stored in a fridge. This video appears to be for the American market as this temperature difference is not addressed. Furthermore, the archetypal omelet video was from Julia Childs, and would have been from a time when American eggs weren't refrigerated either. This is not mentioned here.
After French omelets, the best omelets are Indian (masala omelet), where browning is actually desirable.
Great video! Though omelette is feminine in French so it it would be « la French omelette », « l’omelette French » or better « l’omelette française ». Love Adrienne.
N👏👏👏Bravo, you nailed it
Let's not forget that Adrianne looks so much like Mariah Carey and Shania Twain combined
You are soooo REAL and so smart and wonderfully filled with energetic Beauty. Thanks.
I tried both. I like the American omelet better. In fact I added some cooked onions, green peppers, with the cheddar and tomatoes. I put black pepper on top with oregano and chives. It was filling.
Top 3 omelette recipes for me:
1. rolled with laver/roasted seaweed and cheese
2. with onions, shredded crab sticks and seasoned with soy sauce (instead of salt)
3. with sautéed onions and tomatoes (lotsss of tomatoesss)
🤤
what you season with soy sauce in your second recipe? Just crabsticks or whole omelet? And what kind of onions - is it spring onion, is it red ones, shallot? This recipe sounds interesting, can you tell a bit more about it?
I prefer my omelet the American way but not fully cooked center. Fried onions, browned mushrooms and herbs (rosemary a must) some sharp cheese too. Cooked in butter.
Fried raw potato slices, gruyère, black pepper, and fresh thyme.
Fresh tomato. Browned shreds of sourdough bread, softened leek and sliced garlic in olive oil, creamcheese.
Tomato slices, goatscheese, chives and thyme.
Grilled Zucchini, grilled peppers, garlic, olive oil. So many more.
Love me a good omelet ❤️
Great style...French for me!
I came here to learn how to make an omelet and now I’m just proud to be American 🇺🇸 !!!
Where can get that artistic apron,it’s amazing.
Lol I love her!!
From French omelette, from alemette, from alemelle (“knife blade”), from Latin lamella -- “A small, thin plate of metal". FYI😍🥰
Re-watch Top Chef Denver with her. Loved that season.
I’m binge watching top chef season 15 and I’m on episode three. The Denver omelette episode.
Timestamps for her cooking
1:41
5:24
Experiment with putting your American omelet under the broiler, it will fluff up the eggs like a souffle just not nearly as much. I do it while the egg is still quite wet and I add the ingredients before putting it under the broiler.
Same, so easy and yummy!
For the longest time, i had the heat WAY too high, now i keep it on low-low and get a much better result!
MORE iS MORE, LoL, so true! MERICA!
In using Butter add upto 50% Olive Oil . This will Prevent Burning !
watching! ♡ im terrible at omelets!
Low heat and constant stirring in a well oiled/nonstick pan, then let it solidify on the pan for a bit then move around as you wish for the omelette
The American omelette is really a Spanish tortilla. I've never made a French omelette in my life so it's not like I'm trying to be gatekeeper of the omelette here. My nascent efforts incorporated chopped, fried potatoes but I soon got that out of my system because not only is it somewhat 'gilding the lily' - it turns a quick meal into a torrid saga.
'Gilding the lily' is a handy barometer for omelette recipes. Adding an extra egg won't necessarily give you more of the same.
My standard 'omelette'
Three eggs beaten with ground peppercorns, the merest soupcon of English mustard and a glug of milk. Stir in some roughly chopped / crumbled white cheese of the Caerphilly / Wensleydale / Cheshire type. Similar scramble / pan-fry method but I push it into a mound and finish under a grill. Either olive oil or olive sandwich spread in the pan, depending on whether I'm running low on either. No real preference but that rule of thumb dictates it's usually oil.
I prefer white cheese over Cheddar-type cheese in just about any context (even grated over pasta dishes) - and it doesn't stick like tar to dishes when you cook with it.
Cheddar's alright for crackers, sandwiches and the occasional toastie - but it's still not first choice.
Thanks for the video. I appreciate and admire your techniques.
I fry onions, peppers and a tomato, add garlic and ginger, then turmeric and masala, done with four eggs, lovely breakfast
so... if you add cheese to the egg mixture, does that make it an american one straight away XD? i always mix some cheese into the eggs before i add it to the pan..
If you're making it at home there are no rules. Have fun cooking and messing with flavors.
Pleasantly surprised that none of the top comments are perpetuating the "don't season your eggs before you cook them" myth, maybe its finally dying down. Every time I see a french omelette I just want to try to make omurice
Thank you for this! I found it very interesting. I never knew I preferred a filled french omelet lol I guess as an American we just bastardize everything :)
2:09 what temperature is the pan? Medium? Medium low?
If I add cooked onions, should I remove them and put them in a side bowl til the eggs start cooking? Or can I add the eggs to the onions already in the pan? :o
Depends on what you are wanting to accomplish. If you don't want your eggs to taste like onion, you definitely want to remove them from the pan before putting the eggs in.
If you want the eggs to have an onion-y flavor throughout, you can leave the onions in the pan when you add the eggs, but you might have trouble keeping the omelet together when you fold it, so this works better if you are using a smaller pan or add an extra egg to make the omelet thicker. Alternatively, you can add your oil before you remove the onions and let them sauté in it for up to a minute before removing them, which will infuse the oil with the onion flavor so the eggs can absorb that flavor. I would recommend letting the oil cool almost completely before adding the egg though, otherwise the egg starts to fry the second it hits the oil.
For an onion flavor throughout, I find it better to cook the onion at medium-high for about a minute, then lower the temp and cook for a couple more minutes. Remove the onion then add it back in as soon as you are done scrambling the eggs. Sprinkle them across the entire surface of the egg. That lets them sink into the egg some, but not all the way through since the bottom is already mostly set. Then add the rest of your fillings to one half as shown in the video.
💯
00:43 Now I want to overcook them. Don't threat me with good a time, lady.
I made an omelette 6 days a week for lunch many years ago (spring 1996) I made the French married to the American (started with the Denver ranged out from there)
American style with bacon and cheese is my favorite.
Use a flat pancake pan. Fry the bacon first, then no butter or oil is needed.
No spatula needed either. Just slide the omelette halfway onto the plate, and then flip the rest over with the pan.
The love of my life.
Anyone interested in French omelette mastery, needs to check out some Jacques Pepin videos! Thanks for the video 👍🏻
can you reuse the the vinegar and water cooking fluid
raw
Making the mother of all omelettes here jack, can't fret over every egg
LoL 😆😆😆😆 👍
Chef Chatham is an excellent instructor. Clear and to the point. She’s an attractive woman which doesn’t hurt, either.😆
O love that were learning how to cheat food with a professional.
The most difficult omelet I ever made was, perhaps, a little on the heavy side, but it was fun and amazing to make. French omelet, with a sprinkle of fresh grated Parmigiano-Reggiano and a poached egg inside. Rolling it without cracking the yolk was a bear.
I wish she had mentioned the heat of the pan because mine end up being fully cooked scrambled eggs within seconds unless I set the heat to 1
Now i know that i made at american way..BUT..i leave it more time cooking after fold it, so the egg becomes much more suffle.. try it and tell me . Thanks
For the American Omelet you forgot sauteed onions, mushrooms and bell peppers.
Always sauteed!
With more ingredients, you will obviously have to add more cheese.
Compliments to the MusicMeister.
"little bit of salt" reminded me of " two shots of vodka"
I always cook the American style omelette except I put in a heap of bacon as well😋😋