CLASSIC FRENCH OMELETTE

A Classic French Omelette, my favorite kind. It's the perfect omelette. Cooking eggs is basic skill you need to master. Pay attention and I'll show you how to make a classic french omelette.

OFFICIAL MERCH (BRAND NEW):

Shop MY AMAZON STORE for Kitchen and Camera Gear:

Music By DJ Quads

Follow @NotAnotherCookingShow on Instagram:

Follow my personal account, @TheFoodFreakk on Instagram:

[NOTANOTHERCOOKINGSHOW]

I'd like to note, if you like your eggs less runny, you could also pop it in a 300 degree oven for 3-4 minutes to set it like a crepe, then you can go on to roll it as shown. Please send me your attempts on either facebook or instagram. My links are in the description. Much Love!

[taisst]

I’m from France and work in a 2 stars michelin, and this is the way for our basic omelette breakfest ! You did a good job 👌 Butter and the non coloration is THE things who made this killer !

Love your job, especially the iltalian recipies ❤️

[toastedclubsandwich]

This man has 2 different personalities: theres filming man and there's editing man, and they're constantly fighting throughout this video

[jdamourep]

I like the low perspective when you speak and prep. It's very personal.

[bjewel]

“You need to make this. You’re going to screw it up 100 times before you master it, eggs are cheap you can afford to practice” - hes doing the world a favour by encouraging home cooking... I’m pretty sure no other chef is this honest, thank you!

[priayief]

Loved the video. When I cook I learn from my mistakes. The first time I tried them I was obsessive about following the recipe. I cooked over really low heat and agitated the eggs constantly. It took forever, but the results were fantastic. The second time, I tried to make them more quickly ... just a little more heat. Didn't work well. I didn't get that soft, buttery texture that I was looking for.

As an aside, most of my family doesn't like those soft, buttery eggs. Sometimes I feel like an outlier. It's nice to see that there are other people appreciate soft, buttery eggs that are the classical French omelette. Cheers and thanks for posting.

[OlivierNayraguet]

Proud to see you share a good way to make omelettes. I recently watched a very good french cook showing the recipe. He is not stirring with your utensil, but shaking the pan only. Using the utensil makes you more in control. Not overcooking a large amount of real butter upfront, is part of the secret. Thanks again.

[thomasmanzi]

What an excellent video! It's the little things that you teach us, like shaking the pan, banging the pan to help remove and loosen the egg, how to cut chives and so on. Those things really make a difference to someone that's learning how to master their Passion, and skill.It's people like you that really inspire.Thank you so much for all the videos that you post. I know it takes a lot of time and effort. The editing definitely is on point. You are the man

[MRclmarshFTW]

Last time I saw a cooking Chanel this good was binging with babish and now look at him. This is just as good, quality content, quality food. Great job man, here before a mill subs.

[wesrobinson]

So glad he mentioned how hard this really is to do even though it looks easy. It has taken me over a 100 attempts till I got the feel of it. Now it's easy but took a lot of time to master the heat and whisking during cooking. No better way to make eggs.

[TheBogstaverne]

It seems like you already have more supportive fans than other channels who might have more subscribers. I appreciate your content!

[imasspeons]

Good guide. The only thing I take issue with is the pan recommendation - nonstick is fine, but I have zero issues doing these with oiled stainless or carbon steel pans. Haven't owned a teflon pan in over a decade.

[Cerriscapades]

I CAME PREPARED, I ATE BEFORE CLICKING ON YOUR VIDEO! WOOHOO!

[pic]

0:20
Spanish and Japanese Omelette: Are we a joke to you?

[SmokyRibsBBQ]

Steve, your channel is going to explode man! Love this, and I've said it before and I'll say it again, I love your style! Good stuff brother!

[RyanWinnInking]

This is easily my favorite cooking show and late night watch. Love how accessible and fun you have made all these recipes. I’ve learned more in a month of watching you than all the years before. Excellent production as well.

[chilibonze]

agree about refraining from pre-salting eggs. Seems like when I pre-salt it somehow affects the color of the finished eggs. Makes them dullish or grey.

[daveshouseofbbq]

I was taught to make omelettes that way when I worked in a restaurant in High School. Never knew I was using the French method. Thanks for the video, I loved it.

[ScepticGinger]

"when you salt eggs before they go in the pan it sorta does things to them"

Aah, dark salt magic :D

[Zachary_Sweis]

You and Alex have the best cooking channels on YouTube. Period.