Laminated Brown Butter Omelet (the Secret Ingredient is Flour)

Laminated Brown Butter Omelet (the Secret Ingredient is Flour)

00:00 Intro
00:16 Omelet Styles and Strategies
02:02 Starch in Eggs
02:41 The Pan
03:18 Folded 2 Egg Omelet (recipe)
06:36 Rolled 3 Egg Omelet Variation

My Omelet Pans:
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If you are serving 4 to 6 people, may I suggest using a big skillet and making one big omelet. This way everyone’s food will be ready at the same time. A 10 inch pan will hold 4 to 6 eggs and a 12 inch pan will hold 6 to 8 eggs.

If you make a mixture in advance or if you make a mixture for multiple omelets, but cook them one at a time, make sure to whisk it very thoroughly before pouring into the skillet. The flour has a tendency to settle and if you pour without mixing, you won’t get even results.

2 Egg Mix:
1/3 cup whole milk
2 tsp all-purpose flour
2 eggs
Heaping 1/4 tsp Diamond Crystal Kosher Salt (use heaping 1/8 tsp for other salts) or to taste
Black pepper to taste

3 Egg Mix:
1/2 cup whole milk
1 Tbsp all-purpose flour
3 eggs
1/2 tsp Diamond Crystal Kosher Salt (use 1/4 tsp for other salts) or to taste
Black pepper to taste

In a small bowl, whisk the milk and flour until no lumps remain and the mixture is frothy. Whisk in the eggs, salt and pepper until completely homogeneous.

Cooking the omelet:
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Preheat the broiler. Heat 1 Tbsp of butter in an 8-9” non-stick or well seasoned carbon steel skillet over moderately high heat. When the butter melts and the foam starts to subside, add the egg mixture and cover the pan. Cook for 45-60 seconds or until the underside is golden brown. Lift the cooked egg in several places and let the egg mixture run underneath. Place under the broiler just until the top is dry to the tough, 30-60 seconds. Add any desired fillings. Slide out of the skillet and fold in half or roll up. Brush with 1 tsp butter. Rest for 5-7 minutes and enjoy.

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[fabriciomanuel]

I’m glad someone is on the same page as me about classic American and French omelettes

[kitesquid]

I just made this. Brownig was wonderful.

I usually cook eggs over low temperature and this was an eye opening moment.

I tried 300F pan this time and will go higher next time.

Thanks for the great information! I learn a lit from watching your videos.

[alc]

I just tried this for lunch because it sounded interesting and it's by far the best omelette I've ever had. It's incredibly fluffy and the nutty toasted flavor is incredible. Thanks for another fantastic recipe!

[FlyxPat]

I love your channel. Packed with thoughtful ideas and techniques that I actually use.

[jaye]

A common trick in diners* is to add a scoop of pancake (or waffle) batter to the eggs for omelets. The batter is usually already available, and the flour adds the stability and flexibility, plus it's got some leavening in it to add lift so you get cooked through eggs that are fluffy and can hold under a heat lamp for a couple of minutes without getting dry.
This is a great option for the home cook who probably doesn't have a pitcher of pancake batter hanging around next to their giant flat top!

*I'm pretty sure IHOP and Dennys use this method.

[zalibecquerel]

I've been a big fan of starch in egg dishes since I saw the technique on "Chinese Cooking Demystified". Their "Cantonese-style scrambled eggs", and "Egg Foo Yong" videos both use a little cornstarch slurry in the mix. And they do use something of a "layering" technique in the wok. Bonus points for cooking it in lard instead of butter, and using Char Siew/BBQ pork for a filling.
That said, sometimes I just really really want butter instead!

[celticchrys]

This reminds me of the way iHOP does their omelets (adding a bit of pancake batter to the omelet mixture).

[montanasojourn]

My grandma used to make me what she called "Swedish Pancakes". Sort of like crepes, but thicker. The ratio of eggs and milk to flour was maybe? 50/50. I am 75 and it has been decades. Her trick was to melt a few tablespoons of butter and include it in the batter. Oh, I forgot to mention a tablespoon of sugar. LOVED them. OK, not scrambled eggs, but, oh so good.

[tridsonline]

👍🏻 Eggcellent! Can't wait to try this out. Thanks for all the research Helen

[solokalnesaltam]

Finally someone I admire that doesn't like runny eggs! Always felt like I just had poor taste 😂

[dianeparsons]

Delicious! Thanks Helen. I had become bored with my egg variations usually opting to make a frittata instead of an omelet. Superb recipe and instructions.

[subhasish-m]

Just tried this recipe! Had a bit of an oopsie but wow the flavor and texture was amazing! Thank you!!

[ppw]

Now that is an omelette for my liking! 😋will do. 👍

[asairin]

This is my new favorite omelette. Thank you!

[Cyberdactyl]

WOW, thank you. A bit of flour seems obvious for a fluffy omelet yet it never occured to me.❤

[afiqazaibi]

Great to see the toaster oven getting more screentime. I recently got the same model and would love to hear about the ways it's made life easier.

[TheNewMediaoftheDawn]

I do love a French mind blowing, but difficult to do well, and I’m a decent cook. But you’re right here 100% with flour. I often cook the last bit of egg I’ve used to dredge before panko and it cooks up amazing with the flour residue inside, , ,

[arrietty]

Just made this for brunch. Mine isn't as pretty and neat as yours, but oh my goodness it's delicious!

[ABlueDahlia]

Yum! And that fork is divine, too! So beautiful. I love silverware.

[catswortcatswort]

Just made this and it's sooo yummy 🎉. It's very texturally and ingredients wise similar to a thicker dutch baby which I think you would also enjoy. I personally like them savory as well as sweet.

For flour lumps, much like in a dutch baby preparation, I would suggest perhaps just putting everything in a blender instead of whisking? I ended up having to put my egg mixture through a sieve lol but that didnt make it any less yummy