A 'Perfect' French Omelette is hard to make

The french omelette is renowned and loved for it's a vibrant yellow color, using plenty of butter with the small curds of scrambled eggs that yield a moist, light interior and shaped into a perfect almond, but to me, the whole point of a french omelette is to enjoy the failure while learning to cook them.

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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with lav mic
Edited in: Premiere Pro #Breakfast

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[averageyoutubeaddict]

I spent 3 years trying to perfect my French omelette technique by making them for myself, mom, dad and brother for breakfast. And after finally achieving results I am happy with. I suddenly developed an allergy towards eggs. My pain is immeasurable. Also fantastic video. You are going to make it big some day. Professionalism, cheery demeanor and passionate. See you at 1 million subscribers. Cuz it's coming.

[OmnipotentO]

"Strive for perfection but embrace the failure" is just good life advice in general

[jimburns]

Jacques was my Dean of Culinary Studies! He is a master of his craft! Practice and patience are the only true way to conquer technique in the French culinary skills! I graduated 30 years ago from the French culinary institute in NYC! And I am still learning everyday! Thank you 🙏 your video was awesome 👏

[Grib]

French viewer talking here. You cook with passion, respect for the tradition and most importantly with in mind that the only thing that counts is the pleasure to share and eat : you are half french and you don't even know about it man !

[baylego]

The hardest part is having a good pan.

[derekh.]

I bought a 30 egg tray and spent the better part of a sunday morning tryin to perfect the Pepin French omelette a bunch of years ago . By the final 3 egg omelette I nailed it. For some reason, it helped to talk to myself in a French accent while I tried to perfect it .

[leojoey]

Ethan: "don't use a non stick pan that has scratches in it"
also Ethan: *picks up metal fork*
everyone: Ethan don't
Ethan: *waves fork over non stick pan*
everyone: Ethan please let's just talk about this
Ethan: *widens eyes*

[firstnamelastname]

I get an uneasy feeling seeing that fork used on the pan like that!

[MrKirby]

This looks so much easier than when I had to go through in school. We were not allowed to use nonstick, we had to use a fork, and high heat. I will say that because of that our chef forced us to learn how to cook under pressure under that high heat to move fast. But if you're just trying to make yourself a French omelet at home it doesn't matter. But it takes me just over a minute to put a French on what together once it's in the Pan because if that intense learning process... excellent way to bring this to the home cook.

[Josherrificly]

Ethan, your content is so great. I love how educational and straightforward your videos are, and your tone is pleasant. I hate loud YouTubers! Keep up the great work

[selfcritical]

Your nonstick pans are cursed man. I've had a lot of problems learning the french omelet, but i've never had it stick to a nonstick pan that wasn't scratched.

[acehighjohn]

Start to roll the omelette edges earlier, whilst the egg is still runny on top. After we have folded it give the rest of the time to flip over 180 and this will seal the edge as it cooks and keep it runny inside. Place a plate directly on top of omelette whilst still in pan, flip pan over so omelette is now on plate, remove pan for the 'viola' reveal :)

[jasonchen]

I made a slamming omelette using my lodge cast iron pan, but I achieved it by not only using a bit more butter, but I cooked it on a low heat once it began to form.
I then covered the pan with a stainless steel pot cover and the steam made it fluffy, moist and had no separation issues.

[CindySonBVB]

I do it like this... Well heated stainless/cast iron pan, 1-2 Tbsp canola oil, lower the heat to medium egg+ cream mix. Scrambled with wooden CHOPSTICKS, put the filling when needed, flip or roll with a turner. Perfect everytimeeee

[juts]

Seeing your scratched up non stick pan hurts. Get that fork out of there

[redsun]

What I found really improves the taste of these is using a blender to scramble the eggs. Also, very true about the new non-stick, I always buy the cheapest non-stick pans because even if you're really careful they can only last for a few months.

[punkypinko]

I love making french omelettes. Edit: I'm not making a true french omelette :). I don't know what this kind of omelette is called. Anyway, tip: if your eggs are sticking to the bottom of your pan, read on. Do not stir the eggs like he does here 2:53. That mixes the eggs into the butter and causes the eggs to make contact with the pan and then much more likely to stick to the pan. I use an aluminum frying pan, no nonstick pan needed. I hate nonstick pans because they scratch over time. I'm njust a guy cooking at home. But this what I found. You can a layer of butter (two tablespoons for three eggs) between the eggs and the pan. The amount of butter really depends on the size of your pan. If your pan is too wide, the butter will spread out and the layer of button will be too thin. You want the eggs floating on top of the button, yes, lots of butter. Let the eggs cook for about 30 seconds maybe a bit longer until they start to become a little firmed/solid/not liquid. Then holding the pan by the handle, vigorously move the pan back and forth so the eggs slide around on top of the butter. When the eggs look close to done but are still very soft/runny on the top side (bottom side will be cooked and the top side will not be cooked), take off the heat and roll the eggs up. The eggs will finish cooking inside due to carry over heat but will still be very, very soft and moist.

[yugoxgc]

Uses fork while cooking omlette in nonstick pan.
Gee I wonder why it gets all scratched up =_='
Guess some one likes food with that extra pinch of Teflon in it

[jacobdebernardi]

I've found it useful to melt a small amount of butter in the pan after the omellete is folded, then let that butter seep under the omelette before removing. The last part is less likely to stick to the pan this way.

[elibecker]

Thanks for your honesty. Some chefs show perfection and not the path. Appreciate your approach.