How to Make a Classic French Omelette, According to a Michelin-Starred Chef

In this episode of Robb Report's How to, chef Phillip Tessier of Press in Napa Valley, Calif. goes step by step through making a classic French omelette, offering key tips along the way to ensure you cook a perfect one every time.

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[codybanks]

Excellent Concise To the Point Video with Clear Explanations. I just subbed. Thank You for sharing.

[wideeyedraven]

It’s a lovely version. Two things though (I’ve made hundreds of these now): the egg wasn’t beaten enough. You can see white strands in the finished omelette. It has to be uniformly beaten not just for homogeneity of color but for even distribution of the fat throughout so it cooks more evenly. Also, the eggs will become more liquid if you beat them properly. Secondly, at the end, the mass of semifirm eggs should be slumped into the far end of the pan. the rolling up is easier and it comes out of the pan more easily. You are an expert, so it was easy for you to get it out.

[AndrewBetts-kz]

Ffs, I can’t believe how many chefs don’t know how to cook a proper omelette

[Kingfisher]

Thank you, that’s a great technique. I like to make mine a cheese omelette by making a mornay sauce and pouring a little over the finished omelette. Then chives.

[andrewmashchits]

Why do you guys never mention the size of the pan for the number of eggs? As if we were all working in restaurants and had access to all possible pan sizes to try and figure out. The video is not informative, I still have unanswered questions like what size and type of the of pan I should use.

[alexandermayer]

It’s interest that all you Michelin starred guys use nonstick. There are so many content providers who say if you are not using carbon steel or cast iron, the chef is an eco/terrorist. The uneven heating and lack of nonstick unless your pan is perfectly seasoned and tons of oil is applied made learning this delicious type of omelette almost impossible.