Anybody can throw a bunch of stuff into a pot and make something edible. The BEST food...Cuisine...is prepared simply and the freshest and best quality ingredients.
I watched from La Mere's window thirty years ago and saw the entire operation. I'm a chef and I did notice the copper bowl, which is normally used for whipping egg whites alone, but was fascinated to see whole eggs being used and the foamy, creamy texture. After all, even a drop of egg yolk prevents egg whites from whipping up for a meringue or souffle. It had to be the long whipping. (I watched for almost ten minutes.) Still. at my age it's not worth buying a copper bowl, but I'm glad to see you present the technique.
I once read an account of someone having this omelette and wondering what was the delicious sauce served with it. The reply was “c’est le beurre.” Yes that is a completely appropriate answer in Normandy.
AND here in Brittany, as well! I slide my omelettes under a salamander/grill/broiler in the omelette pan, it puffs up even more and you don't have to faff with the sides, just cook the bottom, set top, done in half the time.
I had the omelette at La Mere Poulard at Mont St. Michel many years ago. The clanging of the whisks in the copper bowls was deafening sweet music. The omelette was just as you presented. Light and fluffy like a souffle. I also had a little too much calvados and stumbled my way up the narrow streets to the top of Mt. St. Michel. Wonderful memory. I will definitely try this method.
I agree. After all it's the technique that is important. We can never achieve the same flavor here in the USA as we would get in France. It's the terroir. There's an old saying, " The kitchen doesn't travel." The flavor of every food is dependent on the soil, the water, the weather, and the molds in the air. The terroir. We have to take the technique used in France and make the dish as close as possible and with the technique we will at least have something as close as possible and delicious! I'd much rather have the technique than a recipe.
I just made this omelette and served it with Gorgonzola.. It was pure genius, delicate and delicious....amazing what delights the simple egg can create!
Great video. Love the historical aspect. Would love to see more of this. Would also love to see more French cooking devices. I'm constantly coming across new ones and have no idea what they are for.
I just cooked this on an induction hob. I used a lid for a bit at the end of ca 4min cooking time and tried not to make it too brown. Tricky, but doable I guess. Remarkable result, never had eggs like this! Thanks for the recipe!
@@ashke1348 All the air bubbles in the egg make for poor heat conduction. Low heat and patience is the way to do it. Also, Eggs here in Europe are not washed like in America. I never store them in the fridge. In the summer roomtemp is 30C in my kitchen.
I've just made this for brunch, and I am absolutely chuffed to bits. It looked beautiful, and tastes like no other omlette I have ever made. Superb. Purists, look away now - I used a bog standard (and well used) Pyrex glass bowl and a double -headed hand-held whisk (some 30 years old). I lifted the 2 eggs to the souffle stage in some 4 and a half minutes. I used an Aldi crepe pan (that I'd bought in 2018, but had never used) with 25g of Scottish salted butter on my induction hob, with the hob set to level 5. 4 minutes of cooking, et voila; it looked the business. I wish I could upload photos to the site. So, so chuffed. Thank you Stephane.
Just for laughs I'll tell my story. I don't have a copper bowl, nor a metal whisk. I have a plastic bowl and a silicon whisk. So I whisked the bleeding eggs for 10 minutes like a man possessed, changing hands, until I couldn't anymore. I didn't get to that texture. BUT...I do have a fireplace. So I made it in the fireplace, discovering that the fire there is 10 times hotter than the stove - the butter melted like in 4 seconds. The omelette was made, and eaten, but it didn't soufflé at all. Nevertheless it was delicious, probably because of the fireplace. Is that why you need the copper bowl and the metal whisk? Love your channel, sir. I'm learning so much.
Excellent advice. I was just in mont Saint Michael and had the omelette in that restaurant. 45€ for one omelette and a small pan of potatoes with onions and diced ham. Over whelmed with burnt truffles. I’ve made my own omelette with 8 eggs like this in my kitchen aid stand mixer using the wisk and once it forms, into a well buttered pan it goes. The rest is the same. Serves three people easily. Excellent and not 45€ either .
You know what, Stéphane? I think you are RIGHT! And I have a good REASON to say this. The fact is, I am about twice as old as you are (I am 81 years old, to be precise), and I remember, all the way back when I was in my teens and living in India where I was born - at a time which I think was before YOU were born - reading about this omelette in some English language magazine (if I am not mistaken, it was in the American National Geographic magazine, or maybe it was the Saturday Evening Post, or LIFE magazine) where it said EXACTLY WHAT YOU SAY! That is, that those who made this omelette near Mont Saint-Michel just beat up two or three eggs by hand in a large bowl, and put the beaten eggs into a frying pan which had a very long handle, and in which pan they had melted some butter, and then cooked the omelette over an open fire! There was NOTHING about separating the whites from the yolks, or adding cream, or adding any ANYTHING other than just eggs and butter! If I remember aright, they didn't even say that there was any added SALT! (Maybe because there was some salt in the butter, or else there was salt on the tables ... ?) So yes, I think you are EXACTLY right, and this was the very SIMPLEST kind of omelette, made in VERY good butter (as is quite common in Northern France) and cooked over an open fire. And the long handles on the frying pans were for keeping the cooks far enough away from the fireplace so that they wouldn't get too hot! ;-)
We were in Mont Saint Michel 3 weeks ago on a tour, but didn’t have time to eat at la Mere Poulard. We did, however, have the omelette at one of the other restaurants. It was very much like this one. Served with a fresh green salad and a glass of pommeau de Normandie, we were in heaven. I look forward to making this myself.
I find using this technique with just the egg yolks so they are thick before adding the lemon juice or vinegar reduction helps significantly when making a hollandaise or bearnaise also keeps it from breaking
I think you could simulate the heat of a wood hearth like they use at Mont Saint Michel better if you put the omelette in the oven for 5-10 minutes or so after creating the browned exterior on the stove- as I'm pretty sure when I ate those omelettes each morning of the two days we stayed there in the 1970s- they were much more cooked through. I don't think heating the edges of the pan with a few flames from a gas stove does an adequate enough job of finishing cooking the eggs.
Thank you, thank you! My husband and I ate at la Mére Poulard but I’d totally forgotten watching them beat the eggs whole. Made this for us yesterday with a little smoked salmon, cream cheese, and scallions…outstanding!!! And so easy. The only thing is I had to gauge how to evenly split the 4 eggs into the two omelette pans. Next time, I’ll just pour the whipped eggs into a large measuring cup 🤗
The miracle of eggs…. I thought i did see them all, untill your video. Perfect, merci!
3 ปีที่แล้ว
Use a hotel warmer cover to finish the top at the same time as the bottom … lift the edge to piura undone egg to the bottom … hooded cooking is a Speed Method … I use a full perforated stream pan on a double lodge griddle … To Hood You’ll not have to Turn over-easy eggs I use a glass lid with a vent … 🌷
Thanks for sharing this recipe. I used the glass bowl with a electrical mixer. I served with fried salmon with sauce vierge which you taught, with some mushrooms and potatoes. I have to say, it is very nice. Thanks, again.
i made this just now, i added after i wisked the omelette some salt and when it was cooking in the pan i placed some very fine slivers of parmazan on the top of the egg before folding it. it tasted great.
My version probably you’re thinking Stephane à l’américaine and I’m French-is to season the l’omelette with salt & pepper after it’s done and on the plate. Secondly, I would cover it so at the end it’s not that mousseuse. But as always, Stephane a great video. La prochaine pour moi c’est le souffle au Grand Marnier! Chin chin! 🥃
Let's not forget that in the context of that time (when French cuisine was long and complex to prepare) this omelette was already a fairly quick meal to prepare. Fast food had not yet corrupted perceptions.
This is a tip from yours truly which came from my innate impatience and my unshakable desire to always do things my way. I'm a natural born cook, thus when I went to cooking school to become a chef, the master and me were always butting heads because I will always do things my way, and was always looking to change things around. One day I had a bit of a brain storm, one of those what if I do this instead of that, so, I decided to make a cake, a simple yellow cake. Well, I never separated the eggs to make the meringue first and then add the egg yolks in intervals. I used a copper bowl just like this one and yes, I had all the ingredients mise en place beforehand. I also let the eggs reach room temperature and sifted the flour 3 times, last sift on a finer mesh sifter. I had a large pot of hot water (not boiling) placed the copper bowl so it floated on the hot water, added the eggs and used a single electric wire mixer I beat the eggs until they reached the same consistency of the batter made following the conventional way. I have to admit that the sugar I used was of a finer grain than what one can buy at grocery stores. But you can do it at home by putting the sugar in a food processor and pulse it until it becomes finer. Then I just folded the flour as usual, baked the cake in three layers and the results were no different than any professionally made cake. Oh! I used cake flour, not all purpose, also, watched carefully the cooking time as it was shorter than usual, however, if you don't have an oven with a glass window, you have to be extra careful when checking the cake for doneness. To conclude, my rationale for changing the routine was that by keeping the batter warm, the beaten eggs wouldn't deflate when folding the flour. Good luck to all who decide to do it my way, and please! Don't put a price on my head if it doesn't turn out. 😃
First attempt: didn't whip the eggs long enough. Burnt the butter. Smoke alarm goes off. I panic and scramble to sort of scramble the eggs. Accidentally burnt myself. Quickly plate a plate of egg horror. Turn off alarm and open windows. Add salt and pepper to egg horror and eat. I wouldn't serve this to anyone else, but it tastes goodish. Lessons have been learned, will try again soon. Merci, chef.
That is gorgeous I can’t wait to make this thank you for sharing the secret behind this omelet recipe I’ve always been so intrigued by it things are always way more simple than we are led to believe thank you so much I love your channel
Merci beaucoup pour la recette. I love these videos you make. Would you have a suggestion as to how to cook it on an electric stove? I do not have a gas stove...
Ah, I see my man accidentally almost made Vietnamese egg coffee (Ca Phe Trung), which ironically was invented in response to the pressures of a milk shortage caused by the French War.
I'm thinking of an Eschenfelder flaker--how do you like yours? I always figured it was the copper bowl. I have one for egg whites; the copper ions are still going to shed, even in the presence of yolks. In fact, you could probably get the same results using a whisk with copper tines.
Pay no attention to the 27 thumbs down. They don't know what they are talking about. Trolls. I've eaten the Souffle' Mere Poulard. Delicious! I have also made the same souffle' since 1977. If you haven't tried it you should! This rendition of the recipe is right on mark. Congratulations to Stephane for another excellent video and and "egg-cellent" omelet.
@@actionguns1 Heat the ham before you make the omelet. Serve the ham like a garnish. Same with cheese. Or...you can serve the ham, sautee'd onion, mushroom, cheese, or whatever you want to serve with the omelet and put it either on the side of the omelet or on top of the omelet. It's easy.
How interesting! Especially the blue cheese addition, I think I might drizzle a little bit of honey over that. Loved the history lesson. I think it's been almost 40 years since I've been to Mt. St. Michele, such a captivating place. Thank you!
Excellent! Mother used to make a grand soufflé for Father, many years ago & she always went to the palaver of whisking the whites - shall def try it your way for my hubby. Do you think copper is a must? Way to find out is try, I guess?! Am enjoying your Academy, merci.
Hm, give it a bit of color, put inside well heated oven and finish some more? Less eggy, more done. And probably as good. Not fan of uncooked eggs. Option in case one doesnt have full steel pan is to cook enough to hold together, carefully transfer on baking paper on preheated steel tray and continue in oven till you feel like its as much done as you want it. Otherwise interesting recipe.. Will definitely try that. Also if someone wants to cheat a bit and keep something foamy/fluffy, just whisk it with some corn starch. One or two tablespoons is enough to stabilize two eggs. Ofc you do need to cook it rather thoroughly after, since it will otherwise get some corn flavour. But it will stay fluffy even thoroughly cooked.
Almost a casus belli forgetting Normandie ^^ Merci pour la recette, je suis d'accord, Ina Recette est une mine de recettes fabuleuses mais ta chaine est excellente! Bonne continuation ! About the butter, in the french video, you forget your 20 grams of butter, let's say it is more between 120-150 grams of butter :)
You can literally watch them beating whole eggs through the front window of La Mere Poulard, so I don't know why people would assume they separate the yolk from the whites.
moi j'ai lu quelque part qu'il ne fallait pas trop chauffer la poêle , elle doit entre a peine tiède avec le beurre bien entendu...j'ai essayé avec une omelette "basic" et je trouve meilleure la cuisson, le fond est moins "noirci" la chaleur monte petit a petit dans la préparation ,l'omelette est donc plus tendre en bouche.. avec une poêle en cuivre ça doit être pas mal non plus...la chaleur se répartit de façon très douce.. Merci pour vos vidéos...
Alors, Stephane! Looking a the old video, I think you pretty much nailed the technique for this omelette. I'm guessing that the secret, as in most classic French recettes, is using the freshest ingredients possible, e.g., fresh, eggs, good butter, etc. And especially in Normandy (and here in neighboring Brittany) LOTS of butter. Lots. of. Butter. ;-) Great video, Stephane, merci!
Arrgh yes I became self conscious ! the curse of the repetitive word "Basically" 😋😂
No worries You did an amazing job as always !
No worries. There’s that chef from Scotland who uses “literally” every other word. I didn’t notice any overuse whatsoever.
Nah... You didn't overuse it (and when you did, you used it appropriately 👍) - especially considering English isn't your mother-tongue.
For those of us hanging upon every word, it does not matter
I didn’t notice! I am self conscious that I don’t speak French.
In other words, the genius is in the simplicity. Like most great cooking.
Anybody can throw a bunch of stuff into a pot and make something edible. The BEST food...Cuisine...is prepared simply and the freshest and best quality ingredients.
I watched from La Mere's window thirty years ago and saw the entire operation. I'm a chef and I did notice the copper bowl, which is normally used for whipping egg whites alone, but was fascinated to see whole eggs being used and the foamy, creamy texture. After all, even a drop of egg yolk prevents egg whites from whipping up for a meringue or souffle. It had to be the long whipping. (I watched for almost ten minutes.) Still. at my age it's not worth buying a copper bowl, but I'm glad to see you present the technique.
I once read an account of someone having this omelette and wondering what was the delicious sauce served with it. The reply was “c’est le beurre.” Yes that is a completely appropriate answer in Normandy.
AND here in Brittany, as well!
I slide my omelettes under a salamander/grill/broiler in the omelette pan, it puffs up even more and you don't have to faff with the sides, just cook the bottom, set top, done in half the time.
I had the omelette at La Mere Poulard at Mont St. Michel many years ago. The clanging of the whisks in the copper bowls was deafening sweet music. The omelette was just as you presented. Light and fluffy like a souffle. I also had a little too much calvados and stumbled my way up the narrow streets to the top of Mt. St. Michel. Wonderful memory. I will definitely try this method.
I love simple recipes like this where technique is the key to the success rather than the ingredients. Lovely recipe.
I agree. After all it's the technique that is important. We can never achieve the same flavor here in the USA as we would get in France. It's the terroir. There's an old saying, " The kitchen doesn't travel." The flavor of every food is dependent on the soil, the water, the weather, and the molds in the air. The terroir. We have to take the technique used in France and make the dish as close as possible and with the technique we will at least have something as close as possible and delicious! I'd much rather have the technique than a recipe.
I just made this omelette and served it with Gorgonzola.. It was pure genius, delicate and delicious....amazing what delights the simple egg can create!
Same here. I always have gorgonzola in my fridge.
Thanks for the gorgonzola idea! Sounds fabulous!
Amazingly delicious! I just made it, doesn't taste like omlet, taste like delicate sufflet! Only... I covered a pan for a minute. Thank you!
"I think, you know what ... more butter ..." Bien entendu
Great video. Love the historical aspect. Would love to see more of this. Would also love to see more French cooking devices. I'm constantly coming across new ones and have no idea what they are for.
I just cooked this on an induction hob. I used a lid for a bit at the end of ca 4min cooking time and tried not to make it too brown. Tricky, but doable I guess.
Remarkable result, never had eggs like this! Thanks for the recipe!
Thanks for sharing the technique on induction hob~
@@ashke1348 All the air bubbles in the egg make for poor heat conduction. Low heat and patience is the way to do it. Also, Eggs here in Europe are not washed like in America. I never store them in the fridge. In the summer roomtemp is 30C in my kitchen.
You're my favorite pretentious NOT pretentious French guy. Thank you for making your videos! I love your new house and kitchen.
I've just made this for brunch, and I am absolutely chuffed to bits. It looked beautiful, and tastes like no other omlette I have ever made. Superb.
Purists, look away now - I used a bog standard (and well used) Pyrex glass bowl and a double -headed hand-held whisk (some 30 years old). I lifted the 2 eggs to the souffle stage in some 4 and a half minutes. I used an Aldi crepe pan (that I'd bought in 2018, but had never used) with 25g of Scottish salted butter on my induction hob, with the hob set to level 5.
4 minutes of cooking, et voila; it looked the business. I wish I could upload photos to the site.
So, so chuffed.
Thank you Stephane.
great to hear how you make that work with the cookware and pan you have . super for others 👍 much appreciated 👍🙂
Just for laughs I'll tell my story. I don't have a copper bowl, nor a metal whisk. I have a plastic bowl and a silicon whisk. So I whisked the bleeding eggs for 10 minutes like a man possessed, changing hands, until I couldn't anymore. I didn't get to that texture. BUT...I do have a fireplace. So I made it in the fireplace, discovering that the fire there is 10 times hotter than the stove - the butter melted like in 4 seconds. The omelette was made, and eaten, but it didn't soufflé at all. Nevertheless it was delicious, probably because of the fireplace. Is that why you need the copper bowl and the metal whisk? Love your channel, sir. I'm learning so much.
thanks for the fun story 🙂🙂👍
Excellent advice. I was just in mont Saint Michael and had the omelette in that restaurant. 45€ for one omelette and a small pan of potatoes with onions and diced ham. Over whelmed with burnt truffles. I’ve made my own omelette with 8 eggs like this in my kitchen aid stand mixer using the wisk and once it forms, into a well buttered pan it goes. The rest is the same. Serves three people easily. Excellent and not 45€ either .
This is so instructional!!!!! Thank you very much.
Love that you mention that the secret is that there is no secret- this ALWAYS checks out in my experience lol, great video sir!!!
You know what, Stéphane? I think you are RIGHT!
And I have a good REASON to say this.
The fact is, I am about twice as old as you are (I am 81 years old, to be precise), and I remember, all the way back when I was in my teens and living in India where I was born - at a time which I think was before YOU were born - reading about this omelette in some English language magazine (if I am not mistaken, it was in the American National Geographic magazine, or maybe it was the Saturday Evening Post, or LIFE magazine) where it said EXACTLY WHAT YOU SAY!
That is, that those who made this omelette near Mont Saint-Michel just beat up two or three eggs by hand in a large bowl, and put the beaten eggs into a frying pan which had a very long handle, and in which pan they had melted some butter, and then cooked the omelette over an open fire!
There was NOTHING about separating the whites from the yolks, or adding cream, or adding any ANYTHING other than just eggs and butter! If I remember aright, they didn't even say that there was any added SALT! (Maybe because there was some salt in the butter, or else there was salt on the tables ... ?)
So yes, I think you are EXACTLY right, and this was the very SIMPLEST kind of omelette, made in VERY good butter (as is quite common in Northern France) and cooked over an open fire. And the long handles on the frying pans were for keeping the cooks far enough away from the fireplace so that they wouldn't get too hot! ;-)
Thank you for bringing memories of my mother and my childhood back to me. She made this often for me. From Southern California with love💋
We were in Mont Saint Michel 3 weeks ago on a tour, but didn’t have time to eat at la Mere Poulard. We did, however, have the omelette at one of the other restaurants. It was very much like this one. Served with a fresh green salad and a glass of pommeau de Normandie, we were in heaven. I look forward to making this myself.
Really like the historical recipes
Je viens de la réaliser et c’est délicieux. Merci encore.
I find using this technique with just the egg yolks so they are thick before adding the lemon juice or vinegar reduction helps significantly when making a hollandaise or bearnaise also keeps it from breaking
I think you could simulate the heat of a wood hearth like they use at Mont Saint Michel better if you put the omelette in the oven for 5-10 minutes or so after creating the browned exterior on the stove- as I'm pretty sure when I ate those omelettes each morning of the two days we stayed there in the 1970s- they were much more cooked through. I don't think heating the edges of the pan with a few flames from a gas stove does an adequate enough job of finishing cooking the eggs.
In the dark corners of a million kitchens there are these folding omelette pans. They were made to replicate this dish .
Thank you, thank you! My husband and I ate at la Mére Poulard but I’d totally forgotten watching them beat the eggs whole. Made this for us yesterday with a little smoked salmon, cream cheese, and scallions…outstanding!!! And so easy. The only thing is I had to gauge how to evenly split the 4 eggs into the two omelette pans. Next time, I’ll just pour the whipped eggs into a large measuring cup 🤗
This is one of my go-to breakfasts
That was amazing. I have not seen it done in a long time. And yes cheese would go great with this.
Great! Thank you, Stefan!
Looks amazing Stefan, I can't wait to try it. Thank you.
We were there! I love when you bring in the history of the food.
Great video. Interesting, lately I have been making fluffy omelets with bleu cheese, wonderful.
I just tried the recipe. Delicious!
The miracle of eggs…. I thought i did see them all, untill your video. Perfect, merci!
Use a hotel warmer cover to finish the top at the same time as the bottom … lift the edge to piura undone egg to the bottom … hooded cooking is a Speed Method … I use a full perforated stream pan on a double lodge griddle … To Hood You’ll not have to Turn over-easy eggs I use a glass lid with a vent … 🌷
Thanks for sharing this recipe. I used the glass bowl with a electrical mixer. I served with fried salmon with sauce vierge which you taught, with some mushrooms and potatoes. I have to say, it is very nice.
Thanks, again.
i made this just now, i added after i wisked the omelette some salt and when it was cooking in the pan i placed some very fine slivers of parmazan on the top of the egg before folding it. it tasted great.
Indeed , it’s a delicious MUST EAT omelet I have opportunity to eat, once I was visiting Mont St. Michael. And the Calvados Sorbet as a dessert. 😙
My version probably you’re thinking Stephane à l’américaine and I’m French-is to season the l’omelette with salt & pepper after it’s done and on the plate. Secondly, I would cover it so at the end it’s not that mousseuse. But as always, Stephane a great video. La prochaine pour moi c’est le souffle au Grand Marnier! Chin chin! 🥃
Pourquoi ne pas l'assaisonner en fouettant les oeufs?
@@snifferdogxsnifferdogx5977 On
peut. Ça depend ce que pense Stephane.
@@sogorgeous2257 J'aime mieux que les oeufs soient assaisoné avant la cuisson.
Memories of my Mother...
thank you ♥️
Merci beaucoup chef
Looks great, although I doubt this was The Lady’s solution for a quick meal. Will try it tomorrow
Let's not forget that in the context of that time (when French cuisine was long and complex to prepare) this omelette was already a fairly quick meal to prepare.
Fast food had not yet corrupted perceptions.
This is a tip from yours truly which came from my innate impatience and my unshakable desire to always do things my way. I'm a natural born cook, thus when I went to cooking school to become a chef, the master and me were always butting heads because I will always do things my way, and was always looking to change things around. One day I had a bit of a brain storm, one of those what if I do this instead of that, so, I decided to make a cake, a simple yellow cake. Well, I never separated the eggs to make the meringue first and then add the egg yolks in intervals. I used a copper bowl just like this one and yes, I had all the ingredients mise en place beforehand. I also let the eggs reach room temperature and sifted the flour 3 times, last sift on a finer mesh sifter. I had a large pot of hot water (not boiling) placed the copper bowl so it floated on the hot water, added the eggs and used a single electric wire mixer I beat the eggs until they reached the same consistency of the batter made following the conventional way. I have to admit that the sugar I used was of a finer grain than what one can buy at grocery stores. But you can do it at home by putting the sugar in a food processor and pulse it until it becomes finer. Then I just folded the flour as usual, baked the cake in three layers and the results were no different than any professionally made cake.
Oh! I used cake flour, not all purpose, also, watched carefully the cooking time as it was shorter than usual, however, if you don't have an oven with a glass window, you have to be extra careful when checking the cake for doneness. To conclude, my rationale for changing the routine was that by keeping the batter warm, the beaten eggs wouldn't deflate when folding the flour. Good luck to all who decide to do it my way, and please! Don't put a price on my head if it doesn't turn out. 😃
In the middle of traveling in Columbia I'll be doing this when I go back home but I will be using a torch to finish it up
I love history and food together!
Thanks!
Stephanie you are amazing! Your honestly in the videos just makes me more interested into trying your wonderful recipes. 😍
Just made this, with a lovely piece of Papillion, my goodness, it was really really good. Thank you!
This is my new favorite Sunday breakfast omelet. Thanks Chef!
First attempt: didn't whip the eggs long enough. Burnt the butter. Smoke alarm goes off. I panic and scramble to sort of scramble the eggs. Accidentally burnt myself. Quickly plate a plate of egg horror. Turn off alarm and open windows. Add salt and pepper to egg horror and eat. I wouldn't serve this to anyone else, but it tastes goodish. Lessons have been learned, will try again soon. Merci, chef.
😄😄love the story
Thanks
As a Francophile, I have to say that every time I see a new video on this channel it reminds me that life is great!
Thanks for this. An excellent recipe and a lucid explanation as always.
I made it . It don’t taste like your basic egg omelette at a diner. It taste kind of like a good buttermilk pancake kind of . It’s good
I had a sweet lemon souffléed omelette for dessert at Taillevent when I lunched there. I have made it often since!
That is gorgeous I can’t wait to make this thank you for sharing the secret behind this omelet recipe I’ve always been so intrigued by it things are always way more simple than we are led to believe thank you so much I love your channel
You French are such snobs when it comes to food. When I was employed in Washington,DC,the french chefs all hung out together and we're snobs.
@@elizabethkelley5260 You jealous
La Veuve, meaning the widow, is the same category of distinction as La Mère, lending the title to Champagne (Veuve Clicquot), etc
My favorite Champagne!
Merci beaucoup pour la recette. I love these videos you make.
Would you have a suggestion as to how to cook it on an electric stove? I do not have a gas stove...
I've been making various flavors of this omlet for 40+ years. My fav is with strawberry jam.
Chef’s are awesome!!!
that is BEAUTIFUL!
I shall have to make this for breakfast tomorrow!
Seems like a cooking video over here. A good cooking video!
Hi, great video.
Foam is sort of raw egg, is it safe?
Je viens juste de découvrir ta chaîne et tes recettes. J'adore ! Les recettes, le petit french accent... Yes, well continu like this.
What a great idea to use the whisk attachment with the hand
_Love_ the history lesson.
Que rico Stephan! Merci du Nicaragua.
Just cook it in a cast iron pan in the oven, heated to 250c grill and bake at the same time
Oh my dear heaven! I love eggs and to pair with bleu cheese? YUM!
Wow...
Awww this was awesome. Will try
I wish for you to go further into the history of traditional dishes. I have eggs in the house this weekend and WILL attempt this recipe. Thank you.
I watched the linked video from the 70s
The rhythm of the egg beating had me tapping my toes and nodding my head
Your recipe is amazing.look extremely delicious.You've created a really enticing and delicious dessert.😋💯
basically looks great
Ah, I see my man accidentally almost made Vietnamese egg coffee (Ca Phe Trung), which ironically was invented in response to the pressures of a milk shortage caused by the French War.
That looks so good. Cheers, Stephane!
my pleasure dwayne as always
Your so cute and love all the good recipes you come out with they're easy to follow and taste great
I'm thinking of an Eschenfelder flaker--how do you like yours?
I always figured it was the copper bowl. I have one for egg whites; the copper ions are still going to shed, even in the presence of yolks. In fact, you could probably get the same results using a whisk with copper tines.
Pay no attention to the 27 thumbs down. They don't know what they are talking about. Trolls. I've eaten the Souffle' Mere Poulard. Delicious! I have also made the same souffle' since 1977. If you haven't tried it you should! This rendition of the recipe is right on mark. Congratulations to Stephane for another excellent video and and "egg-cellent" omelet.
how /when would one add ham and cheese? is this a bad thing?
@@actionguns1 Heat the ham before you make the omelet. Serve the ham like a garnish. Same with cheese. Or...you can serve the ham, sautee'd onion, mushroom, cheese, or whatever you want to serve with the omelet and put it either on the side of the omelet or on top of the omelet. It's easy.
sensacional mon cher Stephane! Salut du Brésil
an electric whisk with a copper bowl is the same as doing your laundry with sewer water.
Ohh lala. That's how we do it!
Pures Gift! Lauwarmer Eischaum!
How interesting! Especially the blue cheese addition, I think I might drizzle a little bit of honey over that. Loved the history lesson. I think it's been almost 40 years since I've been to Mt. St. Michele, such a captivating place. Thank you!
me too and the omelet I had was too foamy, disgusting....not like this one apparently.
Ok, I’ll say it. That foam is nasty. No freaking way. 🤣
I would put a lid on the pan.. it may cook thru without flipping..if not then split the foam so you can flip it.
Merci 🪣
1:35 Tourists asking for “fast food” perhaps didn’t want to be trapped on Mont san Michele by the tide!
I've been trapped in lots of places in my life. I can't think of any place I'd RATHER be trapped!
Merci, great video:-)) very interesting that unfortunately some people don't know how to appreciate because they consumed too much Mc Donallds
Excellent! Mother used to make a grand soufflé for Father, many years ago & she always went to the palaver of whisking the whites - shall def try it your way for my hubby. Do you think copper is a must? Way to find out is try, I guess?! Am enjoying your Academy, merci.
thanks a lot and yes copper is actually one of the factor that really allow to have this creamy foamy mixture even with egg yolks
@@FrenchCookingAcademy Thank you - so worth the investment :)
Hm, give it a bit of color, put inside well heated oven and finish some more? Less eggy, more done. And probably as good. Not fan of uncooked eggs.
Option in case one doesnt have full steel pan is to cook enough to hold together, carefully transfer on baking paper on preheated steel tray and continue in oven till you feel like its as much done as you want it.
Otherwise interesting recipe.. Will definitely try that.
Also if someone wants to cheat a bit and keep something foamy/fluffy, just whisk it with some corn starch. One or two tablespoons is enough to stabilize two eggs. Ofc you do need to cook it rather thoroughly after, since it will otherwise get some corn flavour. But it will stay fluffy even thoroughly cooked.
I do like this every morning, just i make it as scrambled eggs. The best ther is..
Almost a casus belli forgetting Normandie ^^ Merci pour la recette, je suis d'accord, Ina Recette est une mine de recettes fabuleuses mais ta chaine est excellente! Bonne continuation !
About the butter, in the french video, you forget your 20 grams of butter, let's say it is more between 120-150 grams of butter :)
Can you turn it over to make it cocked well both side?
You can literally watch them beating whole eggs through the front window of La Mere Poulard, so I don't know why people would assume they separate the yolk from the whites.
moi j'ai lu quelque part qu'il ne fallait pas trop chauffer la poêle , elle doit entre a peine tiède avec le beurre bien entendu...j'ai essayé avec une omelette "basic" et je trouve meilleure la cuisson, le fond est moins "noirci" la chaleur monte petit a petit dans la préparation ,l'omelette est donc plus tendre en bouche.. avec une poêle en cuivre ça doit être pas mal non plus...la chaleur se répartit de façon très douce.. Merci pour vos vidéos...
Alors, Stephane! Looking a the old video, I think you pretty much nailed the technique for this omelette. I'm guessing that the secret, as in most classic French recettes, is using the freshest ingredients possible, e.g., fresh, eggs, good butter, etc. And especially in Normandy (and here in neighboring Brittany) LOTS of butter. Lots. of. Butter. ;-) Great video, Stephane, merci!
oh yeah never enough butter 🙂🙂👍
I've been to La Mere Poulard and had the omelette and to be honest, I thought it was way over rated. It was OK but just OK.
I went to Mt St Michelle and had this fabulous omelette. This looks so hard…
Thank you!