Pro Chef Reacts.. How NOT To Make OMELETS (Epicurious)

We are going to see how not to make Omelets by Epicurious, out of all three who do you think will do the best? Let me know in the comments!

🙏 HELP SUPPORT MY CHANNEL

📱FOLLOW US ON:📱

🛒MY KITCHEN EQUIPMENT:🛒
KNIVES

STONES

POT AND PANS

OTHERS

🎥CAMERA EQUIPMENT 🎥
CAMERAS

LENS

MICROPHONES

OTHER
---------------------------------------------------------------------------
DISCLAIMER: This description contains affiliate links, which means that if you click on a product link, I will receive a small commission. This helps to support my channel and allows us to continue making awesome videos like this. Thank you for your support!

[jamesthereaper]

Why do cats make the fluffiest omelettes?

Because they have the best whiskers!

[Miranda-cq]

No raw peppers in omelets. No large raw veg in omelets, especially green bell peppers. Lorenzo’s looked the tastiest to me and the pro made a pro omelet.

[SeasideBandit]

Lorenzo has got an infectious personality. He has tons of enthusiasm and confidence in his cooking. I do wish him well in whatever he is going through 🙏

[RonJDuncan]

Kenji and others at Serious Eats tested the adage when it comes to salting the eggs ahead of time. Here's what the experiment found:

They tested presalting at 60, 30, 15, 5, and 0 minutes and found the results accordingly. "

"Salt made very little difference on the final texture of the eggs, but, if anything, the longer the eggs were salted, the more tender and moist they were."

The conclusion?

"But after testing this, Kenji and I both found that pre-salting is beneficial, helping the eggs retain their moisture and tenderness. The reason is that salt acts as a buffer between the proteins in the eggs, preventing them from linking as tightly as they otherwise would during cooking. The tighter they link, the more water they push out and the tougher they become, so this buffering property of salt helps to mitigate some of that.

The overall effect is fairly minor, so I wouldn't say that it's worth going to the trouble of pre-salting your eggs hours in advance, but at least you don't need to worry. Add salt whenever you want, since it won't hurt a thing."

[DrChaitanya.S]

In India, we whisk our finely chopped veggies and spices with the eggs and pour the mixture on to the pan. The Omelet is cooked enough that it develops a crust. This is called masala omlete (Indians don't like runny eggs so most of the time the eggs are overcooked). Nice video chef ❤

[STILLWILLPHOTO]

A few drops of water is a common technique in southern USA. It's featured in many historical cookbooks and iconically inspired the legendary Gladys Knight to cook at a very young age contrary to her family recipe which called for milk/cream. It helps break down the whites and makes the omelet more homogeneous from a refrigerated egg in warm climate.

[danielgaisford]

It's hard to judge two very different styles of omelette. What Lorenzo made is what I would call a classic North American diner-style omelette, and honestly it looks pretty good for what it is. That style would have also failed me in cooking school. Not surprisingly the Chef made a french omelette and, while her instructions and technique were excellent, the ultimate product looked just slightly over-cooked to my taste - the eggs looked extremely set already by the time she folded it.

[caoinhnamkhanh]

14:42: i just love how chef james is like 'if you want to make an omelet, just dont *vaguely gestures at the whole dish* this' its just so funny

[ronaldharding]

I love the chef's from Epicurious, and Lorenzo is one of my favorites. I've learned so much watching him. He makes cooking look accessible and fun, and I think that's so extremely important when it comes to sharing a joy of cooking. Get well Lorenzo!

[balazsracsko]

6:51
Here (Hungary), sometimes we add milk or cream to the eggs, to make it "more". It's something like a cost-cutting measure, taken over from previous generations. I've tried it once-or twice. It cooks longer, will be a bit softer, but it's not that bad.

[LunaticKD]

That level 1 chef reminds me of a scene from the movie Kung Fu Panda where master Shifu tells Po "There is now a level zero". 😶
Lorenzo's omelette looks the most appetizing out of the 3. I think the Level 3 chef Barb went overboard with all of those herbs in and on her omelette.

[WlfChaser]

Jack's Level -100 omelette: put the Ingridients into a ziploc bag, boil the bag for a couple of mins then serve.

I wish i was making this

[fleetSRT]

Good to see James reacting directly to a video instead of reacting to "reaction" by Uncle Haiyya. Looking forward to more reaction videos like this one.

[bdavis]

Thank you for this! I think adding water is a regional thing here in the US. My family does it but only when cooking many scrambled eggs together for a large group or for French Toast. It actually came up once during a family gathering. The East Coasters (MD) add milk. All us West Coast used water (There's a lot of Southern influence and TX on this side too).

[TheHaubstx]

Whoa, whoa, whoa, whoa, wait. I watch the hell out of Lorenzo. What do you mean? He’s gone through a difficult time this guy makes me smile on a regular basis you can’t just one off that. I watch him constantly and I don’t know anything about this? What did I miss?

[bxtiigi]

The first woman looks terrified of the knife and cutting board.

[zsuzsannamezey]

Would love to try Lorenzo's, Emily's feels like a real firsttimer and Barb's is just fancy scrambled eggs. ^^' The way I learned is you sauté the filling, pour on the whisked eggs, wait a bit (until the bottom is somewhat firm), season it then put on the cheese and cook it under a lid until the cheese melts.

[mahoskye]

For the water thing, my mother taught me to add in a splash of water or milk to eggs. Water doesn't affect the flavor and it helps keep the eggs from drying out too much. It's a bit of a crutch, but it helps when you can't give the eggs your full attention or you don't fully trust your range or pans.

[nigelwitgunn]

Back in the late 70's and early 80's there was a cooking show here in Canada called; The Fry Pan Man. He advocated using water to add volume to omlettes rather than milk, so it's not that outrageous.

[TreantmonksTemple]

I love the episode of the French Chef where Julia Child begins the episode, "I'm going to show you how to make a french omelette" and 5 seconds later, "There. Done. Let's make another."