Want Perfect French Omelettes? Start With Water
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- เผยแพร่เมื่อ 9 ก.พ. 2025
- I've been writing about French omelettes for many years now. In fact, the last time I wrote about French omelettes, I wrote about how much I've written about French omelettes. But the last time I covered the subject, it was with a quick and dirty video which introduced what I think is actually the most useful and simple omelette-making trick I've ever developed.
One of the most difficult parts about making a French omelette is getting the pan temperature exactly right. It's a difficulty I've been trying to tackle for years. Even now, after decades of experience making them, every once in a while I throw a knob of butter in a pan that's hot enough to brown it before I can get the eggs in, or cool enough that it won't foam properly, causing my eggs to stick.
But this technique will guarantee that the pan is at the exact right temperature, regardless of the material, thickness, heat source, or even elevation, and it relies on one of the fundamental qualities of water: its boiling point.
Find the full article and recipe here: / 121088272
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Shot by: Michael Weiner
Edited by: Alex Oh
Produced By: Kenji Lopez-Alt, Lena Davidson - แนวปฏิบัติและการใช้ชีวิต
Just to note for anyone learning to make these at home, the timestamps for when Kenji pours the eggs into the pan (4:17) and when he tilts the pan up to begin rolling (4:57). That's a cook time of 40 seconds! If your omelette is taking a lot longer than 40s to get set or it's browning well before 40s, you'll want to adjust the main cooking heat up or down before you add the eggs to the pan. It's going to depend a lot on both the power (and style) of your burner as well as the thickness and material of your pan!
drooooooly eggs :)
Is there a reason using lower heat and taking longer to do it would affect the end result?
@@blainebickle1178 yeah of course, diffusion of heat through the food is critical if you want the inside to remain tender. The hotter the pan the less set it is inside, the colder the pan the more homogenous the texture. Talking about seconds of difference here though, even farther out you might just ruin the dish entirely. If the water evaporates completely for example the texture turns rubbery
@@angrymurloc7626 That makes sense. Although I'd still recommend beginners to start with a bit lower heat to avoid cooking it too fast before it becomes scrambled eggs lol
@ Lower heat is okay with a nonstick pan but with a carbon steel pan it's going to stick. Higher heat (hot enough to quickly evaporate the water in the butter but not hot enough that the butter starts to brown) is the critical step to getting this dish to work. Beginner cooks tend to either underheat or overheat their pans because they haven't built up enough preheating experience. Kenji's use of water in the pan during preheating is a brilliant teaching tool for this reason!
Holy. I've been learning how to make Chef Motokichi's omurice over the years, and the initial temperature of my pan has been the trickiest thing to get consistent when switching between various types of stoves and so on. This technique might be the final piece of the puzzle. Thanks so much Kenji, you are the GOAT.
I think most home chef's will end up scratching their nonstick pans using a fork like this. For them, I recommend wooden chopsticks. They won't scratch anything, and they are thin enough to get a good quick mix of the eggs as they are cooking
Kenji, I have to say I really like the way your new kitchen looks. It may be winter, but with the soft pastels and the bright flowers it's always springtime in your kitchen. It's wonderful.
I'm 40 years in the industry and still learning. Thank you for doing what you do!
Yep, I had the Kichi Kichi vibes with the techique you demonstrated, but to be fair, it is THE technique for omelettes. I first saw it from a CIA trained chef in 1978, who also put butter in the eggs before cooking them, and have done it that way ever since because I haven't found a better omelette. Your stuffing is new to me, and I really like it, partly because you can't overstuff it (like a burrito). I always learn something useful from you, Kenji!
“The inside should be a texture that the French call ‘baveuse,’ which translate to ‘drool-y’…”
The luxurious pablum experience that only haute cuisine can provide 🧐👌
Kenji is going through his egg period.
I just paid $12 for a dozen in SF Bay Area. These are now luxury ingredients!!
I think Kenji is going through menopause.
He’s the sole reason the nation’s in a eggs shortage 😭
Eggciting, isn't it?
@@kizhax 😆I think so too. I love Kenji❤️
I haven’t tried making a french omelette in like 3 months… today I decided to do it and even before your video went live I was surprised that I managed to follow (almost) the same process as your first attempt.
It was acceptable i’d say. If only your video appeared sooner in my feed so I could use the water technique, definitely trying again tomorrow.
Keep us posted, please!
@jj3665 It came out almost perfect! My pan in particular has a bonded base, so it retains a lot of heat. I still need to keep close attention to the flame because I use a gas stove. Other than that, Kenji's demonstration is very useful!
Kenji, I made your French Omelet using an 8" pan and 3 eggs. Followed the agitation technique. Struggled a bit with rolling and folding the Omelet. It wasn't perfect, but so much better than any Omelet I've made. Going to keep practicing the roll and fold technique!
Kenji I love you, and the fact that you're looking to improve the production quality, but I must say I really miss the POV camera. It gave us a great perspective on how things should look and we were able to see the change in the food over time. The overhead cam is great! Underused IMO.
Thought I dont miss the sounds of eating…
Now that he’s clean and sober, I’m imagining he’s feeling more confident of presenting himself in the videos. Also, it adds to the accountability part of the 12 steps.
You can still find those videos on his channel. He literally just posted one a few days ago.
I love the 3 chopstick method you taught us way back. Still use it to this day!
This is great. I've struggled with this technique for so long and almost got it last weekend, so getting a little more information, and fresh info at that, is really really nice, and great timing imo. Now if only eggs weren't so expensive...
I’ve been cooking omelettes since the 1970s per methods learned from Julia Child and Jacques Pepin which said what defined a classic french omelette from a ‘country’ one was whether or not the butter was allowed to brown for a nuttier flavor (country) or not (classic). For both they started with a much hotter pan with the variable being how much time elapsed between adding the butter then egg.
The water will perhaps make the pan a more even temp but will also limit it to no more than 212° which by the time you got the pan to the sink to dump out the water and return it to the burner, notwithstanding what you said about the butter sizzling, it did not- it just melted slowly until the heat was turned up high, necessary because the eggs also cooled down the pan considerably.
Since switching to an induction cook top three years ago I keep an IR thermometer handy at all times, allowing plenty of time for my 3-ply MadeIn non-stick (hidden from helpful but clueless house guests) egg pan to come to around 240°-250° F which is hot enough to rapidly melt refrigerator temp butter to point of sizzling and releasing the steam but below 280° when the Maillard reaction starts to occur, then cranking up the temp after adding eggs with similar end result. The steam isn’t really necessary in the no-stick pan but does get the steam from the butter into the eggs which seems to help with texture of the eggs vs. cooking in non-stick pan without steaming hot butter.
If having an expresso tamper with a rounded top handy try it for cracking eggs - a variation on the two-egg together method showed in a recent video. Like the egg to egg method the rounded top of the tamper will create a dime sized round dimple that the tips of thumb fit into for a clean break in two and no mess or tiny pieces of shell in the bowl.
I've been using water similarly, Anytime I am batch cooking and I need to keep an empty nonstick pan hot, but don't wanna be fumed to death, I'll add water as a buffer
To avoid burning my butter I've been adding oil - but that has resulted in greasy omelets
That's a great tip for heating nonstick pans in general! Since it can be dangerous to overheat them, especially if you have any birds around.
@@blainebickle1178 in general, you want much hotter pan than boiling water though, so dunno how useful this trick is for anything other than omelete
@ I think for anything hotter, you'll want to use a pan other than nonstick
The houseboat kitchen is looking really nice!
I love how outfit and manicure coordinated to your kitchen you are in this episode
Have to try this tomorrow morning. Thank you so much for the water in the pan trick. I have so much trouble with the right temperature. Like I never get it right ever. Thank you thank you thank you
I made one this week and added some parmesan cheese inside, was awesome.
Eggs? In this economy?
😂
Yes, eggs can still be bought
These videos are watched by non-Americans too.
I have three dozen in my fridge now. Am considering selling them off and retiring.
@@remnant24 Sort of funny watching Americans freak out about egg prices when it's around 3-4 dollars for a dozen up here in the north (Canada)
this is such a GENIUS technique! I've struggled to get a consistent fold and tenderness when doing french omelettes because of the temperature of the butter and the pan itself and this will definitely prevent many a forehead wrinkle in the future. thanks Kenji!
Love how Kenji is buying himself flowers 🌼
I like how you now crack open eggs on the edge of the table instead on a flat surface - in theme with the tests you did recently 😁👌
at this point I'm expecting the next book to be about eggs
Notice how wet the eggs are when Kenji starts folding in the pan compared with the texture when he cuts into the omelette. Not nearly as wet because with eggs there’s quite a bit of carryover cooking that occurs on the plate. So maybe err on the side of too wet when starting the fold.
Love your videos, I learn so much every time I watch you cook. Thank you for doing these! I can't wait to try making an omelette in this style.
As I was watching you prepare your omelette, I was thinking of the similarities to the Kichikichi omelette, and then you said it in the end! Your water-in-pan tip and the 3-eggs-in-an-8-inch-pan guideline may help me improve my omelette game. Great video!
i remember chef jp saying he always makes a french omelette pale but a country omelette is something like a freestyle omelette where he puts in stuff and cooks it golden outside and nice and soft inside.
dont quote me on that it has been a long time
@@Erksah02 I know that video very well. He mentions that the butter should be browned for the country omelette.
Yes I know that video too. He said there are basically two styles of “french omelette”, the classical one with no colour, cooked quickly with “small curds”, and the country-style one stirred slowly so large curds form, and that one is browned.
Wow that omelette looks sooo good! It’s a masterpiece!
This is the most beautiful egg omelette!
How are people complaining about egg prices? You can make a meal like this for a buck or two. It's cheaper and better for you than a bowl of cereal.
Anyhow, thanks for the great video!
I love cooking and I have learned so much from you Kenji. Thank you!
Love the videos Kenji, thank you!
Hello, chef. Thank you for sharing so many tips every time I watch your video. We used your book, "Food Lab" as one of our reference readings in Culinary School, I still refer to it a lot, and even passed it along to my eldest son who lives alone.
My question is, may I use chopsticks to agitate the eggs instead of a fork lest I accidentally scratch my pan? will it still produce the same effect.
Thank you so much.
You make it looks so easy
I wish I could afford those little treasures... Also, loving the yellow theme! 💛
lovin' your vids. all killer no filler!
Can’t wait for the egg prices to drop, so I can try this out! Thanks!
Boiling point of water is 212 degrees.
I have made French omelettes in both carbon steel and stainless steel and noticed that optimal temperature for my pans is around 300 degrees and I use s small amount of avocado oil and butter, so it doesn't stick to the pan. I also do move the pan and fork quickly pulling the pan off the stove to make sure the pan doesn't get too hot.
I'm still trying to find a non-stick that meets all of the criteria that I feel comfortable.
Depends on your elevation. I live at 4500 ft., so water boils closer to 203-204 degrees.
@ I live at sea level.
I've been trying to do this on a carbon steel de buyer and if I stir too much, it sticks. If I gently move the egg around I get more of a browned omelette. My seasoning just sucks I guess but I've had the pan for a couple years now.
@@kohort1 What temp do you get it to? Also, are you using enough butter?
It takes a while, at least for me, to figure out how high temp, how much butter, etc. to get the right balance.
Do you use that pan for cooking other than eggs for omelettes? I've watched videos of a variety of different chefs and several have come out and said that they use a specific pan just for eggs and nothing else. I notice when I cook something else, it can cause problems when going back to eggs. That's why I try to only use the pan to cook eggs and nothing else.
I haven't tried putting the eggs in at the 212 degree point. I'm afraid it might not be high enough for my pan. Maybe a non-stick, but maybe not carbon steel.
@@Oneness100 I think if I use enough butter it will always work, but still have to be careful not to stir away the oil. Hence, a more set browned omelette tends to slide right off. I use it for other proteins and perhaps bits of vegetables being careful not to do too much. But even when it was newer I only cooked eggs for a while. Just feel like it shouldn't be that finicky. If I'm going to use a lot of butter I might as well have stayed with stainless steel.
I'm liking the stuffed omelette. Thanks.
Great video. I'm thinking the mushroom omelette will be my wife's new favorite topping your biscuits and gravy.
8:28 Sandwich shop in Brookline is the legendary Cutty's
Kenji… why are you not using your trick of salting and letting it sit for 10~15 minutes? I love the technic, i find it adds to the custurdness
tried to make omurice a couple of months back and the omelette came out a little overcooked lol. Tried this today for breakfast and the omelette came out perfect!! i'm gonna use the water trick every time! also gonna show my friends this
Hi Kenji, long time listener, first time caller. I gotta know, why so many egg videos!? Feels like I am swimming in eggs!!
I don't know if I can shake a pan so vigorously on my induction cooktop.... Any suggestions?
Love how the CC says "applause" during the omelet shaking
Now do it in a crappy pan on a coil induction burner so you can show me how I can make it
Hi Kenji, I’ve loved your work ever since my mom gave me the Food Lab as a gift one year. I’m just curious about your dishes that you’ve been using recently and in this video. Is there a website where I could get some for myself? They’re lovely!
Some are hand made from Orcas Island Pottery and some are from Uwajimaya, a Japanese supermarket here in Seattle.
@ Well, if I ever get the chance to visit your beautiful city, I’ll be sure to hit up Uwajimaya.
love the last technique with the filling. It presents sooooo well!
Hello Kenji, (I'm sure you do, but never show it) .. I think it's worth emphasizing that these should be served on a well-warmed plate?
Techniques are very reminiscent of omurice, makes sense! Edit: 30 seconds after I commented he mentions omurice lol
The price of eggs is still worth it due to the high nutritional value. I rarely buy beef these days, but never skip the eggs. I've also gained a better appreciation for pork. Stat flexible my friends.
i will watch egg videos all day
Could you do an omuraisu recipe? 🙏
the first 5 minutes of this video were brought to you exclusively by Jaques Pepin
@kenji, do you know any updates from the unicorn peppermill makers? Love mine and want to gift family with a mill too. But their website is quiet when more will be back out on the market.
I’ve watched many French omelette videos and keep hoping I’ll see the attraction. But no. Eggs, to me, are a vehicle for cheese, meat, veggies, etc. I just don’t get the thrill of a plate of plain scrambled eggs in any form, no matter how perfectly executed. You, no doubt, have nailed this classic. Now just add some goodies and I’m in! 🤣 You are the best! 💙
Not related to this video but, does the heavy cream trick work for other styles of eggs? Like this omelette for example? or scambled eggs?
Hi Kenji, would you recommend using a cornstarch slurry in the egg mixture when making these eggs, like you did in your scrambled eggs, for a more moist omelette?
I’ve never heard of a good French omelette having cornstarch in it. What French chefs are recommending that?
I am curious about this as well, because I typically do it with my scrambled eggs since learning about it on one of Kenji's previous videos... Perhaps because the cook time is so short for the French omelette, there is no need for the of cornstarch...?
Jacques Pepin.
Making omelets is fun.
Interesting, I always add a splash of milk (from cow or plants based whatever I have), but guess plain water does the trick too.
can you link that compost container you're using? I don't love mine...
So much egg content! Haha love it
I predict there's going to be quite a handful of people damaging their non-stick pans by using a metal fork and really going at the bottom of their pan after this video... Otherwise, very informative as usual Kenji!
Hi Kenji, fan for a long time now! I'm wondering where you get your fresh herbs like Chives around the Seattle area? I also live in the area and I've struggled to find things in nearby grocery stores like QFC.
If I am using an induction burner instead of gas and can set a surface temperature, what should I aim for.
At last, now I know how that omelet was so miraculously prepared in Itami Juzo’s Tampopo!
this man loves eggs
When I was in France a couple of years ago, I could not find a French omelette anywhere. Croissants and coffee plenty. Do they really eat this over there? 😊
Love the show. What exact stainless bowl and size is that for the egg beating? Thanks.
Oui oui, merci Kenji 🥚🔥✨
what's the highly sloped mixing bowel, looks perfect for eggs or anything else you need to mix vigorously?
Those mushrooms look yummy, what kind are they?
The fork and and pan action is gonna summon Uncle Roger
I can tell you now, Kenji couldn’t give a #*@% about Uncle Roger’s opinion, and rightly so…
Where does Kenji get a lot of his bowls and plates from? I thought I remember him saying he gets a lot of them as gifts, but couldn't find the video.
Is it called a “French omelette” because of the metric system?
Hi Kenji! Thanks for teaching us how to know:
1) when the pan is ready for the butter and how not to burn the butter
2) number of eggs by pan size
3) thoroughly beating the eggs
4) how to agitate the eggs, roll the omelet and stuff it.
Can't wait to put your technique to work on my next omelet! 😊
Some say to add the salt, mix the eggs and wait at least 10 minutes before putting the eggs in the pan.
Yes, they likely learned that from my first book or serious eats article.
@@JKenjiLopezAlt That's probably right. 🙂
Rather than playing with fire and using a metal fork on a non-stick pan and trying to be careful, you can just use chopsticks
Does the water trick need to be modified if one is at altitude? Where I'm at water boils at around 195F.
I don't think anybody's gonna be practicing this recipe any time soon what with all the rushing and boarding of eggs that I just saw today at CostCo. Sheesh. Feels like COVID-19 panic all over again.
Now I'm craving omu-rice
I really have been trying to stick with carbon steel pans only these days. But the temperature I've been shooting for has been at the Leidenfrost temperature, which is higher than what's in this video.
With a higher temperature, it's definitely more active, and I find I need to work faster and break up more of what curds have set with my fork or chopsticks.
It works, but I rarely get the classic shape.
Just above 212F is cool enough that I wonder if eggs would stick to a carbon steel. I'm going to try it. But curious if an expert has some thoughts.
I've found the _type_ of oil/fat you use matters more than anything for avoiding sticking, though heat control is 2nd. I'm pretty sure it's impurities/emulsifiers that help. Virgin oils are better than refined, especially virgin coconut, which seems about as good as butter. I can make a french omlette in stainless steel starting at 250F on medium heat with 1 tsp of virgin coconut oil or butter when the eggs recently came out of the fridge. I can almost do it on low, but I think stiring the eggs cools the pan down too quickly then. Only the area I was stirring most got stuck!
What butane stove do you use? Iwatani?
Hey Kenji, does the shape of the pan matters?
Where did you get the plate that the second omlette was on?
Bring back OG Kenji style videos!!!!
Alice B Tolkas recipe for scrambled eggs calls for bits of butter in the eggs so that’s what I’ve been doing for years
That's how Jacques Pépin does it too!
with bird flu on the rise, is there a safe way to prepare eggs and chicken? would love to know your thoughts.
The most recent episode of the Risky or Not podcast addresses this issue (podcast hosted by 2 food scientists). The TLDR - not risky prepared this way, assuming similar temps to "sunny side up", but please listen and make your own mind up
bro keeps making egg videos like they aint 10 bucks a dozen rn
Im going to try this but with a wooden chopstick instead of fork because i have no faith i wont mangle the pan
Kenji Lopez-Pepin. 🙂
I liked it at the time, but I absolutely do not miss the vertigo-inducing GoPro POV shooting style of the older videos. This is so much better.
is there a difference between this type of omelet and the Japanese kind? The technique looks the same to me.
Trying to channel Kenji in my weight loss journey.
The nail polish really helps the weight loss
No brown on the outside, cooked on the inside (soft, but not drooling). If it is brown it is scorched.
Ok Kenji where's the chicken ranch?
Wait… How having stuff in the pan prevent it from overheating? 🤯
Looking good Kenji (both you and the omelettes),