Great video. Good to see the pan and butter at the right temperature!! The butter melts, and crackles until the water is evaporated, but not overly spitting or even worse smoking and turning brown/burning. That’s the key to non-stick eggs using butter.
@@withUonPlanetE No, I’ve never managed to cook a French omelette on a carbon steel pan. I cook a French omelette routinely on a nonstick, so there’s that. I do however love my carbon steel pans, I’m up to owning 4 pieces now.
Carbon steel on low heat makes foolproof omelettes as shown. But the cook was impatient and “worried” the egg. Let it cook more, when nearly solid fold in half, flip once, rest a few moments with the gas off, and you will get a prettier presentation.
Perfect pan. Ive had one for years and it is now has a dark patination. I’ve never washed it, just wiped it down well with kitchen towel after each use.
@@HotVoodooWitch I personally don't like to keep the oil that I've been cooking with in the pan, even tho it's just a thin layer. Even a thoroughly wiped out pan will smell like what you cooked with it, especially if it's something with a lot of flavor, like bacon.
@@es2056 No, the omelette style isn't about the trifold but the cooking process. He let the eggs set a bit and then pulled large curds into the center. A french omelette has a smooth interior made of small curds that comes from near-constant agitation and setting together at the last possible moment.
@@greg5892 You are correct about that IF you are referring to the classic style French omelet. A country style French omelet is a little more rustic with larger curds and slightly browned surface. I make both all the time, and either is appropriate. Of course the authority on omelets has always been Jaques Pepin, search for his videos for demonstrations on both techniques.
A bit out of shape and floppy but ok. You should start spreading when it is soft not till it is too firm to move. Then you start folding it when it’s outside is firm enough but the inside is still soft but not raw. A tip for you is to shape it so that it tapers in. It makes it look appealing and when you cut into the inside should be like a soft scrambled eggs. Overall, very good but needs some work. Keep it up! :)
Well, you tried, lol...not bad, the key to a French omelette is low heat and you must shake your pan while giving a few stirs with the spatula. Then gradually start folding it in while using a little more butter underneath to loosen it. French cooking school made me do it, lol...still looks like a great egg!
@@gardenvarietypenis well he could have said it was the worst French Omelette he has ever seen. So I think he was nice about it. Great non stick pan though!
I am a professional chef and i kid you not this the worst pan you can buy for you money ,it does not hold the seasoning no matter what I own allot of skillets this the worst one I throw away mine money waster
That is not how you make a french omelet. Your curds are way too big. Hilarious. You need to move the pan rapidly while moving the eggs with your instrument of choice. Please stop pretending to be a chef!
What's the point showing this? Anyone who knows something about pans know for sure that carbon-pans easily fry eggs and omelette after simple seasoning. Is this a surprise...?
I gave you a sympathy like.
Great video. Good to see the pan and butter at the right temperature!! The butter melts, and crackles until the water is evaporated, but not overly spitting or even worse smoking and turning brown/burning. That’s the key to non-stick eggs using butter.
Today I just seasoned my very first De Buyer steel pan. Did it twice, will cook an omelette like this tomorrow morning. Good food ahead!
so, how did you do?
I see it's been a year since your comment, are you satisfied wit your technique yet?
@@withUonPlanetE No, I’ve never managed to cook a French omelette on a carbon steel pan. I cook a French omelette routinely on a nonstick, so there’s that. I do however love my carbon steel pans, I’m up to owning 4 pieces now.
4 pans and none for eggs. It is very easy to do u just need to keep it frying and not move it until is ready
Carbon steel on low heat makes foolproof omelettes as shown. But the cook was impatient and “worried” the egg. Let it cook more, when nearly solid fold in half, flip once, rest a few moments with the gas off, and you will get a prettier presentation.
Perfect pan. Ive had one for years and it is now has a dark patination. I’ve never washed it, just wiped it down well with kitchen towel after each use.
You can rub it with salt, dump the salt, then put it away. Doing that before making the omelette as well will really keep it from sticking.
@@HotVoodooWitch U can also use dish soap. It won't remove any of the seasoning.
@@simonholmqvist8017 why would I want to use soap when salt works so well?
@@HotVoodooWitch I personally don't like to keep the oil that I've been cooking with in the pan, even tho it's just a thin layer. Even a thoroughly wiped out pan will smell like what you cooked with it, especially if it's something with a lot of flavor, like bacon.
@@simonholmqvist8017 NOT if you clean it with salt.
That's an omelette à la Ménagère. And a very nicely done one, too! When I make them that way, I don't brown them, either.
now that's some Carbon Steel non stick action porn right there
That's not a french omelette...
American scramble.
Actually it is, he just should have folded it over when he flipped it out of the pan.
@@es2056 No, the omelette style isn't about the trifold but the cooking process. He let the eggs set a bit and then pulled large curds into the center. A french omelette has a smooth interior made of small curds that comes from near-constant agitation and setting together
at the last possible moment.
@@greg5892 You are correct about that IF you are referring to the classic style French omelet. A country style French omelet is a little more rustic with larger curds and slightly browned surface. I make both all the time, and either is appropriate. Of course the authority on omelets has always been Jaques Pepin, search for his videos for demonstrations on both techniques.
@@es2056 Yes, I am familiar with Jacques Pepin's videos. This is not a country style french omelette either.
I love this pan, i got the same and its perfect for omelette nothing ever sticks.
Casper can you please send me a link for this pan or the name pf it pleaseeee
@@benpettit7787 "de buyer carbon steel pan"
@@bestruintd hi ! Is this the mineral B line or carbone line?
@@edgardocapinpin1974 Mineral b
Hi! I just want to say that you have a good pan and seasoned well
Show off...(👍)
Them are scrambled eggs.
half-assing breakfast outta be a sin.
Mine is now black but eggs are stoicking to the surface and I can't make an omelet properly... is there anything I am doing wrong ? Too hot maybe ?
Nicely done - just got my first carbon steel pans and looking forward to cooking eggs like this...
A bit out of shape and floppy but ok. You should start spreading when it is soft not till it is too firm to move. Then you start folding it when it’s outside is firm enough but the inside is still soft but not raw. A tip for you is to shape it so that it tapers in. It makes it look appealing and when you cut into the inside should be like a soft scrambled eggs. Overall, very good but needs some work. Keep it up! :)
What size in this pan?
Not a French omelette unfortunately
Nice start, terrible finish
Looks delicious
Your pan is silverish shinny, mine is dark with lot of build up
Wow, that's f amazing.
impressive.
Can you get this same effect using oil and not butter? I can’t eat butter:(
Of course 😉
What is the size of this pan?
That’s also what I wanted to know.
24
Need to whisk the eggs more.
I’m sorry, but this is not a French omelette in any way, shape or form.
Can you wash this in dishwasher ?
NO 😵😱
is it 24 cm ?
Well, you tried, lol...not bad, the key to a French omelette is low heat and you must shake your pan while giving a few stirs with the spatula. Then gradually start folding it in while using a little more butter underneath to loosen it. French cooking school made me do it, lol...still looks like a great egg!
passively aggressive backhanded compliment...much?
@@gardenvarietypenis No, he is actually right. Even though it is a nice omelette, it is not a french omelette. There are various kinds :)
@@xander1980 I know he is right. it was his tendentiously condescending tone I had trouble with.
I use rather high heat, and I think my omelet is a real French omelet. Have a look:
ua-cam.com/video/Xg6mWkNLkK8/v-deo.html
@@gardenvarietypenis well he could have said it was the worst French Omelette he has ever seen. So I think he was nice about it. Great non stick pan though!
Not bad. Got some inspiration
Nope! Ya blew it!
No..this person doesn't know the correct procedure
I am a professional chef and i kid you not this the worst pan you can buy for you money ,it does not hold the seasoning no matter what I own allot of skillets this the worst one I throw away mine money waster
Hmm mine is awesome and i plan to buy a bigger one
That is not how you make a french omelet. Your curds are way too big. Hilarious. You need to move the pan rapidly while moving the eggs with your instrument of choice. Please stop pretending to be a chef!
What's the point showing this? Anyone who knows something about pans know for sure that carbon-pans easily fry eggs and omelette after simple seasoning. Is this a surprise...?
The point of this is for people who don't know, but you know everything right?
What's the size of this pan? Thanks
Hi, 24.