Agreed lol.. wish they'd (all YT chefs) just be honest about how much butter to use (or oil for other recipes) She literally has 1.5 or 2TBsp (4.5-6Tsp) of butter minimum in there, but she says 1.5Tsp lol I don't know why they all do this, but they do.. it's sad.
I prefer the drier scrambled eggs over he wetter omelet. I also use cream cheese as one of my surprise ingredients Cream cheese scrambled eggs is hard to find but once someone who loves cream cheese tries is, they usually prefer it. I have seen it on a local breakfast menu called “the Wisconsin scramble.”
I love Julia's attempt after Lan's explanation. It actually added a bit of tension that you wouldn't necessarily expect from a cooking demonstration. Also, love that there were no swaps/Julia's first attempt wasn't perfect (but still very good). ATK is the gold standard of teaching people how to cook.
Agreed. Julia is a trained cook and almost certainly knows how to make a French omelette already, but the little bit of theater here is helpful. Nice to see a recipe demonstrated by its creator, and then attempted by another person, it's a good format for making it seem achievable and accessible.
Lan is awesome. She explains things so calmly and perfectly and when she is cooking the food she blends the whole thing together. Neither the cooking nor the explanation interfere with each other. She has a great sense of humor too.
Hey Lan, thank you! I've been trying to improve my omelettes for about a year. I struggled with when to turn the heat off. Cooking the eggs longer like you did and then turning off the heat for only a short amount of time produced a great balance between the interior and exterior of the omelette. Using a lid at the end to steam the top of the eggs was a great tip. I can't believe it turned out so well on my first try. This video is legit, much appreciated.
I'm on a tight budget right now, my breakfast of choice are eggs and as soon as I search for egg recipes this comes on. This is perfect, now I practice this every day. More videos with this format please.
I'm not on a tight budget and I fix eggs every morning. So delicious. So many ways to make them. Add some toast and you have a meal that even an entitled billionaire would enjoy.
Yeah. I've been practicing and I'm getting there. I usually use two eggs, it seems a joke but for some reason three works way better. I place a slice of sausage next to the cheese and it's even better.
Thank you for making this video, I am 66 years old and I finally know how to make an omelette thanks to Lan. I made one today it was a huge ham and cheese omelette and it was delicious, it would not have passed muster though because it wasn't a 9 or 10 but it was close. I love all your videos but especially Lan's segments, thanks again.
Got some helpful tips there. I haven't ever pre-melted the cheese, and I don't stir it quite as aggressively as it is cooking because I don't want to mess up the shape, but here she shapes after it is cooked most of the way. I do like to blend cheddar with something like havarti, gouda, or fontina, which can impact the flavor and meltability profile.
I'm a pretty experienced home cook, my omelets come out good but inconsistent, I tried this method 3 times now, consistent and beautful and even and creamy everytime. thanks!
I made my Sunday morning omelet using this method. It works perfectly - getting the eggs spread out after scrambling just before they fully cook is the key!
Worked great for me, especially the tip about thickness and warming the ingredients (including cheese!) Before adding. I've been using the cover/steam method shown here for a while, but that last bit was a big help to setting the inside curds.
I make a pretty good omelet but I over fill it with sauteed veggies so I never get the "dismount" correct. I like this version of cooking the eggs separately as you demonstrated, then add the filling and let it set. Melting the cheese first is an eye opener!! Well done
Just tried this and while I think my pan was a little too large, and my egg stuck and tore a little bit - it looked great once it was turned over and out of the pan. I must say I must be always overcooking my eggs when I normally make them. Using this technique yielded super creamy and delicious egg. It melted in my mouth. Reminded me of the omelet’s they served at a French place I worked back in the day. Super yummy!!!
Is there anything Lan can not make better? She always is the best person to explain the technique in a way that is knowledgeable and approachable. I've been using a similar technique for years, though I use a rubber whisk and move the pan for the first bit of cooking then I use a small spatula on the finish. The precook of cheese works or use some flavored goats cheese that you don't need to premelt. I haven't ordered an omelet out since I learned how to properly cook one as they are always just brown over cooked eggs at most omelet stands. Often at a nice hotels omelet stand I will ask if i can do my own and it's funny to see others ask for it be done that way after me.
Thank you so much for this fantastic tutorial and demonstration. I stopped making (trying to make) Omelets as I was just no good at it. They *always* turned out wrong. I have been making them for some weeks now using the skills taught here and have been getting better each time. Today, achieved a 9.5, I believe; everything perfect except for a little wider at one end. Will be looking at sorting that out next! Again, thank you!
Was a little frustrated attempting to make a better omelet and I thought it was my age (77 male) and this worked perfectly. Maybe using a fork allows more air when pre mixing due to the fork times as well as having the eggs at room temp. Simple/quick/satisfying. Thank TK..
Interesting. That smooth exterior on Lan's omelet looks amazing. So, say if I wanted spinach, onions, and tomatoes, I should just saute those up first and have them hot and ready to go (along with the melted cheese strip) before proceeding. Learned a lot here...going to experiment. Thanks Lan and ATK!
Thanks so nuch for this fluffy Omelette recipie.I use a flat Teflon coated pan,and put in a thick slice of french brie,flip the Omelette over,wait till the cheese melts..mmmmh delicious..❤😊
While visiting my grandma say 20 years ago, she made me an omelet with just a bit of pepper and salt added, nothing else. It was so perfect I vowed to never add another ingredient until I get to that level. Maybe this video will help 😀
Excellent explanation on how to make a proper French Omelette. One thing though - Using a non-stick pan? Teflon? These days this type of pan appear to be on the way out. PTFE is going away as I understand it. I use carbon steel pans for omelettes, crepes and eggs. Cast iron pans for high heat cooking.
I made one today - but realized I forgot the filling when stirring the eggs. Even so, it turned out great. I used a carbon steel crepe pan and had no issues with the low sides.
I add a tsp of water to the eggs before whipping. This helps my eggs steam a little without catching on the sides of the pan, eliminating covering the eggs for one min. Melting the cheese is a great tip. Thank you, Lan!
This is a great explanation of making the most of residual heat. The technique is what makes this one so approachable. I have a little tamagoyaki pan, and have really had fun learning different ways to create omelets with it. I think this method in general will make an easier omelet experience. Just let the pan and the residual heat help you create the smooth texture on the surface. No fuss, no muss.
I use a cast iron griddle with my electric stove and have great success learned technique in college working the breakfast flattop in the dinning hall. I melt the cheese inside. I will steam broccoli slightly before when using. Fresh salsa and cheese makes a great filling. I serve it with sour cream on top.
Just followed these steps and gotta say my omelet came out 🔥 The tips work especially warming up the 🧀 Tomorrow I'm going to load it up with 🥓 and veggies 👍🏻
I make this kind of omelette almost every morning, because of this video. but I like to use American cheese singles and I store them at room temperature overnight along with the eggs.
When I do mine I take the skin off a sausage and flatten and dice it, fry it with spring onions then pour the eggs over the top, then put cheese and spinach in it whilst it’s still wet! Tasty and healthy
Can you also comment on Julia Child's technique of briskly moving the pan back and forth until the eggs are cooked? I've tried it a few times and was quite impressed with its efficacy.
Study Jacques Pepin and Alex French Guy Cooking French Omelette videos; they are the best. It took me months to get everything right, but I finally got there.
Wow, learned a few things! I wouldn't have stirred the eggs in the pan nor premelted the cheese. Neat! I would have liked to see how to prep more fillings and have a little more golden brown on the outside at the end. I guess I truly prefer a scramble where everything is just mixed together and blended.
As someone who has mastered the omelette over years of practice and watching TH-cam (why TH-cam recommended this immediately), a tip I have is to use one hand-mixer beater attachment by hand instead of a whisk or fork.
I messed up the dismount on my first try, but I was able to make it look okay. Seriously though, this is a great method, and the omelet tasted great. I will practice more to perfect the dismount. Thanks for the great method, and I think this is the best omelet tutorial I've found on TH-cam.
I make my omelets in a sushi style. Also 3 eggs often with an added yolk, also salted, but beaten with chopsticks until smooth. Then, on a two-burner, very well seasoned anodized aluminum griddle, in ghee, over medium heat, I pour the egg out in a rectangular shape. Add my fillers over the egg base, then roll the omelet up and lightly flatten it with my spatula. I continue to cook it until I have great color on both sides before serving. Our favorite is shredded leftover chicken, chopped Anaheim green chili, chopped scallion, white shoe peg corn, fresh torn cilantro leaves, and Jack or Cheddar-Jack cheese. I cover the omelet with warmed, mild green enchilada sauce, a little more cheese, sour cream, and garnish with more cilantro or scallion. I serve it with vegetarian refried beans on the side. None better, anywhere, in our book.
I came into my apprentice after cooking in steak houses and at home. It was a bustling business full of high stress for the cooks and especially the apprentices. One day the head chef/owner walked in and asked "who here knows how to cook a decent omelet"? One other guy raised his hand and I was damn near dismissed until I asked, "French, Denver or other wise?" The chef snapped around and put me and the other guy on the burners and we did a face off and cooked a few different omelets. The chef liked my French and I was chosen and made Omelets 3 times a week for Mayor Wellington Web..The chef ordered 4 omelet pans just for me..
Lan explains things so clearly and succinctly, and with such a soothing voice... She's an excellent teacher.
Exactly what I came here to say !
I’ve only just discovered her and I think she’s fantastic!
She should be on the calm app!
Really hoping she's a car/home improvement/history enthusiast so I can see those videos next!
Yeah I really enjoy listening to Lan.
more videos by Lan please. love her instruction, love her tips, and love her humor
Lan is a fantastic teacher! Calm, precise she doesn't do a lot of fussy extra movements when she explains the process.
Agreed lol.. wish they'd (all YT chefs) just be honest about how much butter to use (or oil for other recipes)
She literally has 1.5 or 2TBsp (4.5-6Tsp) of butter minimum in there, but she says 1.5Tsp lol
I don't know why they all do this, but they do.. it's sad.
I prefer the drier scrambled eggs over he wetter omelet. I also use cream cheese as one of my surprise ingredients
Cream cheese scrambled eggs is hard to find but once someone who loves cream cheese tries is, they usually prefer it. I have seen it on a local breakfast menu called “the Wisconsin scramble.”
I love Julia's attempt after Lan's explanation. It actually added a bit of tension that you wouldn't necessarily expect from a cooking demonstration. Also, love that there were no swaps/Julia's first attempt wasn't perfect (but still very good). ATK is the gold standard of teaching people how to cook.
Agreed. Julia is a trained cook and almost certainly knows how to make a French omelette already, but the little bit of theater here is helpful. Nice to see a recipe demonstrated by its creator, and then attempted by another person, it's a good format for making it seem achievable and accessible.
Julia is the butch in the kitchen.
FACTS
I like the underlying info rather than just memorizing techniques. She is a good teacher.
She explains the science behind it.
Lan Lam is an excellent speaker and cooking instructor. It's a pleasure watching her.
Lan Lam is the best to listen to and she is so clear about everything. Thanks for the tips.
Lan is awesome. She explains things so calmly and perfectly and when she is cooking the food she blends the whole thing together. Neither the cooking nor the explanation interfere with each other. She has a great sense of humor too.
Okay, I've made hundreds, if not thousands, of omelets, but I have NEVER thought of pre-melting the cheese. What a game changer! Thank you so much!
Exactly! I’ve precooked veggies before, but never thought about pre melting the cheese.
Same and me neither. Definitely going to try this tomorrow morning
Lan is the Queen of Microwaves!
U should pre cook the eggs in the shell. It's a super game changer
Yeah, thats because by the time the omelet is done your cheese is a sheet of rubber if you follow these steps
I tried this method today for the first time and I think I nailed it! Wish I could post a picture! Thanks Lan!!!
Hey Lan, thank you! I've been trying to improve my omelettes for about a year. I struggled with when to turn the heat off. Cooking the eggs longer like you did and then turning off the heat for only a short amount of time produced a great balance between the interior and exterior of the omelette. Using a lid at the end to steam the top of the eggs was a great tip. I can't believe it turned out so well on my first try. This video is legit, much appreciated.
Lan's videos are some of the best cooking videos out there.
Lan is my absolutely favorite trainer, she has so many tips and makes cooking very easy. A fan for Lan.
Lan is a pleasure to watch and listen to....very well explained!
America's Test Kitchen has taught me so much about cooking but the omelet is the one I appreciate most. So many methods. Can't wait to try this one!
I'm on a tight budget right now, my breakfast of choice are eggs and as soon as I search for egg recipes this comes on. This is perfect, now I practice this every day. More videos with this format please.
I'm not on a tight budget and I fix eggs every morning. So delicious. So many ways to make them. Add some toast and you have a meal that even an entitled billionaire would enjoy.
Yeah. I've been practicing and I'm getting there. I usually use two eggs, it seems a joke but for some reason three works way better. I place a slice of sausage next to the cheese and it's even better.
@@EnterMyNameHereHope you're better now. Wish you a good 2024.
Yeah. Not that tight, don't know what's gonna happen at work still somewhat better tho. Thanks. Happy new year, amigo 😊
Eh, just do scrambled eggs. It achieves the same imo and is mroe creamy. You can even add the cheese.
Thank you for making this video, I am 66 years old and I finally know how to make an omelette thanks to Lan. I made one today it was a huge ham and cheese omelette and it was delicious, it would not have passed muster though because it wasn't a 9 or 10 but it was close. I love all your videos but especially Lan's segments, thanks again.
Got some helpful tips there. I haven't ever pre-melted the cheese, and I don't stir it quite as aggressively as it is cooking because I don't want to mess up the shape, but here she shapes after it is cooked most of the way.
I do like to blend cheddar with something like havarti, gouda, or fontina, which can impact the flavor and meltability profile.
Lan Is The Best. She's really knows what she doing. Taught me so much.
This lady is so good ,I’ve seen her a few times before!So professional!🐓
I'm a pretty experienced home cook, my omelets come out good but inconsistent, I tried this method 3 times now, consistent and beautful and even and creamy everytime. thanks!
This is the first time I've seen an America's Test Kitchen video and it was fantastic. Thank you both for being informative and entertaining!
I just did this. This omelet blew my mind. I had no idea it would be somehow so creamy and delicious. Amazing. Thank you so much for this video!
I made my Sunday morning omelet using this method. It works perfectly - getting the eggs spread out after scrambling just before they fully cook is the key!
Excellent video; excellent teacher. Makes me believe I can do this. Can’t wait to try.
This lady is excellent! It seems like an easy thing to cook, it is not easy to do right!
Lan is an amazing teacher, and very talented cook.😊
Worked great for me, especially the tip about thickness and warming the ingredients (including cheese!) Before adding. I've been using the cover/steam method shown here for a while, but that last bit was a big help to setting the inside curds.
I make a pretty good omelet but I over fill it with sauteed veggies so I never get the "dismount" correct. I like this version of cooking the eggs separately as you demonstrated, then add the filling and let it set. Melting the cheese first is an eye opener!!
Well done
Maybe a bigger skillet and more eggs to go with your over filled veggies would help. More omelette to enjoy!
That would do it 😉
I add cheese on top, turn down to low/sim, cover with foil and the heat melts it without burning the eggs.
Me pasa igual
Don't put your filling in the center. Offset them so they get wrapped in the first fold. Much less of your filling will come out with the 'dismount'
372 Frenchmen watched this video, and all but one died. The surviving one is on life support.
Overcooked!
Oh gosh! That’s not really a simple French omelette!
That was a perfect American omelette!
Scrambled omelette 😂 Don't try this at home!
I made it and successfully completed the dismount. Thank you, Lan and #ATK . ❤🎉😊
This video gets a 10 out of 10 for omelet tips and the channel too ❤🎉
Lan is so good, her technique about code searing steak changed my life
Just tried this and while I think my pan was a little too large, and my egg stuck and tore a little bit - it looked great once it was turned over and out of the pan. I must say I must be always overcooking my eggs when I normally make them. Using this technique yielded super creamy and delicious egg. It melted in my mouth. Reminded me of the omelet’s they served at a French place I worked back in the day. Super yummy!!!
I love the teaching of all teachers in American test kitchen ❤❤
Lan lam is exceptionally good
Is there anything Lan can not make better? She always is the best person to explain the technique in a way that is knowledgeable and approachable. I've been using a similar technique for years, though I use a rubber whisk and move the pan for the first bit of cooking then I use a small spatula on the finish. The precook of cheese works or use some flavored goats cheese that you don't need to premelt. I haven't ordered an omelet out since I learned how to properly cook one as they are always just brown over cooked eggs at most omelet stands. Often at a nice hotels omelet stand I will ask if i can do my own and it's funny to see others ask for it be done that way after me.
Lan is such a great teacher! I've learned a lot from her videos
Excellent. Thanks Lan.. I love watching you cook!
As God as my witness, I never thought to melt the cheese BEFORE it got introduced to the omelet... Thanks, guys!
Excellent directions, always thought it was more difficult. Not, anyone can do this. Thanks
Thanks for the interesting and inspiring video, I really enjoyed watching your videos
Another great quick recipe. Thank you for your amazing channel.
I tried this recipe, and OMG, the best omlet I ever had.
Love LAN !! She’s such an expert & easy to listen to !! I would love to see her do an omelette with peppers or ham !!
Thank you so much for this fantastic tutorial and demonstration. I stopped making (trying to make) Omelets as I was just no good at it. They *always* turned out wrong. I have been making them for some weeks now using the skills taught here and have been getting better each time. Today, achieved a 9.5, I believe; everything perfect except for a little wider at one end. Will be looking at sorting that out next!
Again, thank you!
It took me 62 years to learn how to make a decent omelet. Now I nail it every time.
Was a little frustrated attempting to make a better omelet and I thought it was my age (77 male) and this worked perfectly. Maybe using a fork allows more air when pre mixing due to the fork times as well as having the eggs at room temp. Simple/quick/satisfying. Thank TK..
This is very similar to Julia Child’s method but the bit about warming fillings before adding them in is brilliant!
Julia wouldn’t have skimped on the 🧈
Or the Booze😂 Lol
Interesting. That smooth exterior on Lan's omelet looks amazing. So, say if I wanted spinach, onions, and tomatoes, I should just saute those up first and have them hot and ready to go (along with the melted cheese strip) before proceeding. Learned a lot here...going to experiment. Thanks Lan and ATK!
@@sandrah7512 Thanks for the info!
Thanks so nuch for this fluffy Omelette recipie.I use a flat Teflon coated pan,and put in a thick slice of french brie,flip the Omelette over,wait till the cheese melts..mmmmh delicious..❤😊
While visiting my grandma say 20 years ago, she made me an omelet with just a bit of pepper and salt added, nothing else. It was so perfect I vowed to never add another ingredient until I get to that level. Maybe this video will help 😀
Chef, it was wonderful. God bless you.
Lan has the touch only time and grace an omlette requires
❤
Thanks so much. The missing link for the texture i love in a omlette but couldnt figure out how they did it and i cant wait to try it
I sorta did this but not as clean as this example, will try it tomorrow! Thanks Lan!!!!
I love the explanation about the non stick pan.
I believe it's correct concise and very well illustrated.
It's 10:40 PM while I watch this..........and now I'm starving
Excellent explanation on how to make a proper French Omelette. One thing though - Using a non-stick pan? Teflon? These days this type of pan appear to be on the way out. PTFE is going away as I understand it. I use carbon steel pans for omelettes, crepes and eggs. Cast iron pans for high heat cooking.
I made one today - but realized I forgot the filling when stirring the eggs. Even so, it turned out great. I used a carbon steel crepe pan and had no issues with the low sides.
My wife caught me watching this, now I have to make this for breakfast…probably every day🤓
Lan is a great teacher.
also, the very enthusiastic response to “have you ever pulled a beer?” was hilarious :)
I add a tsp of water to the eggs before whipping. This helps my eggs steam a little without catching on the sides of the pan, eliminating covering the eggs for one min. Melting the cheese is a great tip. Thank you, Lan!
Wow , I made omelette and it was so good. Thank you so much
This is a great explanation of making the most of residual heat. The technique is what makes this one so approachable. I have a little tamagoyaki pan, and have really had fun learning different ways to create omelets with it. I think this method in general will make an easier omelet experience. Just let the pan and the residual heat help you create the smooth texture on the surface. No fuss, no muss.
I use a cast iron griddle with my electric stove and have great success learned technique in college working the breakfast flattop in the dinning hall. I melt the cheese inside. I will steam broccoli slightly before when using. Fresh salsa and cheese makes a great filling. I serve it with sour cream on top.
Just followed these steps and gotta say my omelet came out 🔥 The tips work especially warming up the 🧀 Tomorrow I'm going to load it up with 🥓 and veggies 👍🏻
I make this kind of omelette almost every morning, because of this video. but I like to use American cheese singles and I store them at room temperature overnight along with the eggs.
Looks like having some science experiment demonstration! Perfect and precise!
Awesome! Lan is definitely on the A team…can’t wait to make one tomorrow AM!!!
Lan showing off those microwave skills from the techniquely video! I love it!
Wow, some amazing texture on those eggs!
Have flawless omelets for decades. But these techniques have improved my attempts to the fluffiest omelet ever. Thanks !!
Everytime a new GOOD omelet technique video posts online, Jacques Pepin gets a full-body tingle.
Does Lan have her own youtube or social media? Shes such an amazing teacher its insane
She is on Instagram
I do my omelettes in a well seasoned carbon steel pan with no problem. You can also make a two egg omelette in a smaller pan
Always love to learn from ATK! Very nice!
Finally an omelet technique that works - thank you, Lan! The beer analogy was brilliant:)
When I do mine I take the skin off a sausage and flatten and dice it, fry it with spring onions then pour the eggs over the top, then put cheese and spinach in it whilst it’s still wet! Tasty and healthy
This helped me get the closest to a French omelet than I’ve ever gotten! Thank you!
Go too Food Wishes
Don't stress it Julia, it looks delicious specialy if you add guacamole or Pico de Gallo sauce. Yum, yum que rico🤤
let me just add to the chorus of love for Lan. She's great. More Lan!
Can you also comment on Julia Child's technique of briskly moving the pan back and forth until the eggs are cooked? I've tried it a few times and was quite impressed with its efficacy.
Study Jacques Pepin and Alex French Guy Cooking French Omelette videos; they are the best. It took me months to get everything right, but I finally got there.
Wow. THAT was worth the few minutes it took to watch on 150% speed. I am so making omelets tomorrow morning.
great job Lan! I like that Julia was asked to do it as well! it was not perfect, but that's the beauty of learning!
Time and again I am impressed by ATK's talent of taking something as simple as this and complicate the hell out of it for so little benefit, if any.
Wow, learned a few things! I wouldn't have stirred the eggs in the pan nor premelted the cheese. Neat!
I would have liked to see how to prep more fillings and have a little more golden brown on the outside at the end.
I guess I truly prefer a scramble where everything is just mixed together and blended.
As someone who has mastered the omelette over years of practice and watching TH-cam (why TH-cam recommended this immediately), a tip I have is to use one hand-mixer beater attachment by hand instead of a whisk or fork.
I messed up the dismount on my first try, but I was able to make it look okay. Seriously though, this is a great method, and the omelet tasted great. I will practice more to perfect the dismount. Thanks for the great method, and I think this is the best omelet tutorial I've found on TH-cam.
I make my omelets in a sushi style. Also 3 eggs often with an added yolk, also salted, but beaten with chopsticks until smooth. Then, on a two-burner, very well seasoned anodized aluminum griddle, in ghee, over medium heat, I pour the egg out in a rectangular shape. Add my fillers over the egg base, then roll the omelet up and lightly flatten it with my spatula. I continue to cook it until I have great color on both sides before serving. Our favorite is shredded leftover chicken, chopped Anaheim green chili, chopped scallion, white shoe peg corn, fresh torn cilantro leaves, and Jack or Cheddar-Jack cheese. I cover the omelet with warmed, mild green enchilada sauce, a little more cheese, sour cream, and garnish with more cilantro or scallion. I serve it with vegetarian refried beans on the side. None better, anywhere, in our book.
Sounds delish - you have to make a video and upload it
Thank you - a most excellent tutorial. My family will appreciate it.
These tips are excellent! Thank you to all involved in creating this quality content.
I really love your recipes 🎉
Thanks, made a great omelet at home doing this! One of the best I've ever made.
Perfect timing! just about an hour before lunch on Saturday. Thanks Lan
Very well done, great explanation. Lan is a 10 + !
I’ve been making omelette wrong. Tried this method and voila 👌
I love that there was a quiz for Julia at the end. It makes me feel better about my attempt😅
LAN, you have such sensible recipes. Basic but important
I came into my apprentice after cooking in steak houses and at home. It was a bustling business full of high stress for the cooks and especially the apprentices. One day the head chef/owner walked in and asked "who here knows how to cook a decent omelet"? One other guy raised his hand and I was damn near dismissed until I asked, "French, Denver or other wise?" The chef snapped around and put me and the other guy on the burners and we did a face off and cooked a few different omelets. The chef liked my French and I was chosen and made Omelets 3 times a week for Mayor Wellington Web..The chef ordered 4 omelet pans just for me..
Lan is the best teacher!