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Hey, thanks for the video. Is table spoon of butter critical? It feels too much, I never cook with this much butter

Yesssss!! Antiguan food is gourmet food!!

Bravo! Chef!

The plastic fork and the music had me in tears…. 😢😢😅

Hello i am a French and a cook, i work in a hotel early in the morning, i am at the omelette station, i see the video, it is an other way to do an omelette …we usually dont mix herbs , the omelette is always plain … i understand everyone taste …sure ! there is a different way , to do an omelet quicker and without layers,a French omelet is one block of cooked eggs,soft outside and juicy inside

Mr eloquently speaking man I know u never spent a day downtown..everybody and them mother know that chicken back cookdown brownstew style and fry dumplin on the side is what we know as jamaican as chop up....this what u doing is the first am seeing this

Trying this in the morning, wish me luck

🔥🔥

U can do no wrong when u prepare a meal and lets not talk about the editing 🙌🏾

I have better success with a wooden spatula.

Not even close to a true French omelette bro, you got to do a lot more homework

You give me hope that I may someday make a French omelette.

Nice work! Jacques Pepin would give you high marks for this (I presume you've seen the Master do this.). A few observations: I noticed you used the palm side up with your left hand to gently place the finished omelet on the plate. This is the correct technique and ensures the open seam of the omelet rests on the bottom of your plate. Most novices might miss this subtle but important technique in producing the perfect shape omelet. You were using a gas cooktop, which is preferred as you can more evenly heat the pan. It is more difficult but not impossible to produce the uniform cooking of the curds with induction cooktops as the magnet is a smaller ring that pulses on/off to heat the pan. Radiant heat glass cooktops perform better than induction for this as it provides a more complete heating surface, but it still cycles on/off during the heating process. I only bring this up to make others aware of advantages/disadvantages of different heat sources when making omelets. You also mentioned low heat, while I prefer medium-high, but I think your suggestion is probably safer, although it likely takes a little longer to complete the cooking process. Then again you have more time to place your cheese on the outer end of the egg mixture without fear of burning/browning the egg surface beneath. Jacques Pepin very vigorously rocks the pan back and forth while stirring the egg mixture in a figure eight stroke using a metal fork on a non-stick pan. I wince when I see the metal fork (bottom side of the tongs) rapidly whisk through the eggs. As Superman used to say: "Don't try this at home kids!" ;-) For us mere mortals a plastic fork as you show or a stiff spatula is preferred. I'm pleased you pointed out the value of a quality non-stick omelet pan (10"). I use a Le Creuset non-stick heavy bottom 10" omelet pan, and rarely use it for anything else but making omelets. I'm sure there are other high quality non-stick brands that work well too, but I've tried others and the experience is really frustrating-in the trash these go! On the cheese, I found that placing the cheese strips as shown in your video in the microwave for about 10 seconds on a paper towel softens these so when the strips are placed in the still open omelet, these melt perfectly into the egg mixture without risking the dreaded browning of the egg surface. If you have a gas cooktop you can bang the far edge opposite the handle onto the cooktop to release the flap and then flip it over to close the omelet. But I would never do this on a induction or radiant heat glass cooktops. Your technique is much preferred with these heat sources. Lastly, butter! It's essential as you point out, and rubbing some over the cooked omelet gives that glistened appearance as finishing touch. Again, nice work on the omelet. These are not easy and require lots of practice, but the end result is heavenly.

Sorry, plastic in heat pan?

That looks amazing! 😋 I hate browned omelettes!! 😝

Don’t give up your day job!!!!!!!

Wow! Beautiful. Awesome video

I actually prefer a well browned omelette. And burnt bubble and squeak 😂

Are you kidding ? NEED.

Giant WHO !? Delish

The content, the editing, the FOOD. Stunning.

I've never had a bagel before, well atleast not that could remember of. Am one of those type of people who looks at food n say i don't eat that without ever tasting it. But ur food always looks so yummy

Amazingly beautiful

The music and ambiance is *chefs kiss*

Sir you made me get glowing reviews on my chop up

this was a wonderful with actual helpful, tips ! the first video that mentioned using a plastic fork rather than metal ! I cringed even when the famous chefs use metal !

That's a decent looking vomelette

Most outstanding!

My daughter and I followed this recipe for her SS SBA on culture.

As a French who's passionate about cooking, I say well done to you, that is an interesting way to do a French omelette easily. I've tried it and found it quite easy, although it is quite important to adjust the temperature of the skillet properly.

This looks so delicious and pretty - it is torture not to be able to taste it!

This is absolutely beautiful! Both the cinematography and the music - a joy to watch! The food looks stunning!

I learnt some new aspects of how to shape an omelette. Thank you.

I dont wanna sound like a show off and I have been an amateur cook for a number of years but i made one of these on my first try. key id a HEALTHY nonstick pan and attantion

Wow!!!! That was the BEST explanation and video I've ever seen on making a French omelet. Thank you so much!! 🤗

Beautiful❤ wow!

Are you looking for an intern?! 🔥🔥👌🏾

Hey im french and ive never seen an "omelette" like this. It looks like the one in japan to be honest. Most of our omelettes are flat and we can incorporate things. most common are omelette de pomme de terre (potato omelette), onions one, cheese one .. Maybe its not from my region but yet never saw one like this in my country Its looks good tho :)

This is really not what’s up🫣

The most understandable omelet video!!!!! Now I understand clearly what I’m doing with the eggs🙏🏽🙏🏽🙏🏽 Thank you 🎉

Are you kidding with that black pepper?

There was so much love in the placement of this meal. I'm still trying to figure out a way to taste through the screen. 🤔😍😋💖

Blessed hands, Nothing but quality. Great Job !

I would agree to use plastic (quickly) or rubber utensils on a nonstick pan. But I just got Ramsay's Hexclad and just made the best French omelet I've ever made! Oh, btw take it off the heat, then back on, and yes, tapping on the handle is the best ❤

🥲 Do tings Beef!!!

Awesome!!!!!

Talent at its best

Beautiful 😍

As a person who HATES beets.....I would definitely eat this. 😍