Food Lab Basics: POV French Omelet

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This is a classic French omelet, which I like to think of as very soft scrambled eggs that are giving themselves a hug. The technique I use is as classic as it gets. You've probably seen that video of Jacques Pepin doing it way better than me. He's a master.

It's not easy the first few times you do it, but the good thing is that even if you mess it up, you still end up with a decent breakfast, and the ingredients are inexpensive. You’ll want a decent nonstick pan (mine is a 14YO Calphalon SLIDE. Still in good shape. If you have a very well seasoned carbon steel omelet pan that works too (but chances are if you have a pan like that, you already know how to make an omelet).

In France, omelets are frequently eaten as a light supper with a salad on the side. If you do as the French do, you get two opportunities to practice it every day!

PLEASE READ!

The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.

My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.

J. Kenji López-Alt

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I'm loving this quarantine with Kenji.

cankabayel

I am really starting to memorise the location of ingredients in this kitchen

cameronhalffman

"They'll either be better than your normal eggs, or you'll screw them up and they'll be just as good as your normal eggs"
damn, Kenji, them's fighting words.

apullcan

my highlights of the day during quarantine:
1. going outside with my dog
2. watching cooking videos

icewallowcome

I’m just gonna reiterate this.

Thank you Kenji. Love this style of content and the fact that you’re posting super often now is awesome. Really helps me get through the social isolation/self quarantine stuff right now

rfplatinum

Dog being fed got cut off, I'm mildly upset now.

helix

Currently, 1:35am in the UK and this has got me salivating.

Jamil__Ahmed

The few things that made me subscribe to this channel are:
- Cooking with enthusiasm, in your home, and I get to watch you wander around in your kitchen, just like any other cook do when they're at home. So, I get to watch you think, wonder what you want to pick up from the fridge..

-the silence in your videos, (not that I don't like you talking 😉), but the simple sounds of walking around in the kitchen, the crackling voices of the pans and plates..

-watching how your amazing kitchen is organized, and watching you opening your drawers as if I was opening my drawers.

hazelnut

The biggest travesty here is we didn't see the dog being fed.

seanrobertson

We didn't get to see Shabu enjoy the omelet :(

criley

Does anyone else almost wish that the quarantine keeps going so we can get more of Kenji? Just kidding of course, but man, I'm loving all of his videos.

paulasimson

Hi J. Kenji! I just wanted to give you props for the way you communicate technique and make things approachable. I watched quite a few Omelette videos including some fairly famous french chefs breaking it down, and only after watching your video a couple times was I able pull off an omelette that I could be proud of. In particular your use of chopsticks and adding diced butter to the eggs, both of those things really helped. The way you explain stuff isn't overly complicated but is specific enough to make a huge difference. You're doing great stuff on the platform and as a home cook who is learning I wanted to express my gratitude!

ahodbikes