The Perfect French Omelet Is Super Runny, Bright Yellow, and Full of Butter | Bon Appetit

Chef Ludo Lefebvre taught us how to make the perfect French omelet. His version of a French omelet is super runny in the middle, has no brown on the outside and uses lots of butter. Use the freshest eggs you can find, unsalted French-style butter, kosher salt and white pepper for seasoning, and use Boursin cheese as the filling. Trust us, it's amazing!


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The Perfect French Omelet Is Super Runny, Bright Yellow, and Full of Butter | Bon Appetit

[hajimi]

*makes super runny omelette, doesnt cut it in half... COME ON I WANTED TO SEE THE GOODNESS INSIDE

[LiviotheDoubleFang]

I went to the farmers market and got the freshest eggs I could find and flew to France to get the top of the line butter, but I'm having trouble finding a pint of pedigree Labrador Retriever blood. Any advice?

[xSerizawa]

More like the perfect french butter with eggs

[Geoalgon]

The content itself is good but the background music is unnecessary. Personally, it's a nuisance.

[simplysensational]

i made this omelette a few minutes ago and it is delicious. i didn't know I was capable of making something like this. the tutorial is on point. thank-you!

[jdvdsn]

I just made this with sharp cheddar (all I had), and it is by far the best way to make eggs. New favorite. Sooo delicious.

[popwisdom]

Jacques Pepin technique is still the best for French omelette I've ever seen. Guy is a master! This is first time i've every seen filling placed in center and rolled out from side of pan. I think this doesn't make it truly French by not having that cigar like shape from rolling from end of pan not side.

[magicpony]

The cut between 2:45-2:55. Uh, sorry, that was not the same omelet lol.

[shotboy]

Thank goodness, the test kitchen made this channel do a complete 180 in quality

[steveb]

Sometimes cooking the seemingly simple dishes takes a master’s technique

[mattparlante]

Leaving the eggs just ever so slightly undercooked, makes the omelette taste fresher and creamier.

[XdarkmutantX]

>"Get the freshest eggs."
>*yolk breaks without getting touched*

[sumgai]

OK - nice end product, but the cut at 2:52 shows that omelet #1 did NOT work so well... >;-) The filling was getting all glommed up at the edge of the pan; no way it was getting rolled up nicely. (You can see a couple of seconds later, by the different egg around the pan rivets, that the one that makes it onto the plate is a re-do.)

I make 'French restaurant chef audition omelets' for my boys all the time - and still have that exact same Fail, WAY more often than I'd like to admit. It's easy-peasy - *usually* - if you're not doing any filling, but with filling it sometimes just doesn't want to cooperate, and squashes into the sides like that.... :-(

Nice job, otherwise, though! Gave me a little idea or two, technique-wise - thanks!

[RyanTaylor-pigq]

The correct way to fold a french omelet is perpendicular to the handle.  Prior to the last two turns, grip the handle in your palm with your thumb away from the pan, and turn it out so the fry pan is upside-down above the plate.  I'd recommend any of the videos by more experienced chefs over this one, jaques pepin, david kinch, etc.  That technique quibble aside, this appears to be a perfectly serviceable french omelet.

[lessfoodforme]

How to make a french omelet :
- Make it at france

[jennavandermerwe]

Made this today. My non stick pan is no longer non stick so it fell apart but it was delicious and I feel very fancy eating my French omelette 💖

[nvtrna]

the comment section is more enjoyable than the video

[rudem.]

Thanks this will really help me. I had the electric oven on full top heat. I was using high heat . I used avocado oil. My omelets for the last two days have been very hard to fold. The omelet was cracking and I still folded it. I did not use the plastic spatula that you used. Now I will use low heat. I will use one Tablespoon of butter. Let the egg cover the inside of the entire pan. Then place the ham and cheese inside. Then fold . Thank you.

[bebop]

yea, don't cut the omelet to show the potential fruit of labor, next time don't even demonstrate the cooking process, you can just describe it to us the way you described how creamy the omelet is.

[SaintTrinasTorch]

I worked for an old frenchman out of Culinary school, and he never used that much butter. So this must be a different variation of a French omelette..

There's no browning on the outside, but I was taught to roll, and finish at the curve of the pan! Your omelette still looks delicious! You can also add softened butter when you wisk your eggs in the beginning.. This would elinminate a lot of the salt content, and I also recommend using duck fat.

To each their own! Have a good day. ☺