Pro Chef Reacts.. How NOT To Make OMELETS (Epicurious)
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- เผยแพร่เมื่อ 24 เม.ย. 2024
- We are going to see how not to make Omelets by Epicurious, out of all three who do you think will do the best? Let me know in the comments!
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Have you seen the WORST Pizza Review? Epicurious th-cam.com/video/SVTXthZzt6g/w-d-xo.html
Emily needs to take off her ring.
Chef Michel Dumas has an Omelette Video too, if you looking for more.
Very nice content in your channel. Just a friendly advice, if you add beautiful girl to your videos, you'll increase the subscribers with 15% in two months, if not I'll send to you a few bottles of real wine, from region where the wine production was born. French lads are 3000 to for 4000 years behind my ancestors.
incook me eggs everyday I wouldnt have eaten the omelette of anyone of them
the best one ist still the one from the prochef tho
Why do cats make the fluffiest omelettes?
Because they have the best whiskers!
🤣🤣🤣
Purrfect whiskers!
That needs to be behind a "dad joke spoiler alert" 😂
🤣
YEAH! 😹
In India, we whisk our finely chopped veggies and spices with the eggs and pour the mixture on to the pan. The Omelet is cooked enough that it develops a crust. This is called masala omlete (Indians don't like runny eggs so most of the time the eggs are overcooked). Nice video chef ❤
Same with Vietnamese!
Yeah there are variants to how to do things, and at least Chef here admits it. Too many think that cordon bleu is the ONLY way.
I am from Oregon and I approve your method.
Same here in the Philippines Bruh, we literally are cousin/sibling Countries with Similiar style😂
yeah, i feel like runny eggs leave that eggy aftertase(more like the stench), i hate it
6:51
Here (Hungary), sometimes we add milk or cream to the eggs, to make it "more". It's something like a cost-cutting measure, taken over from previous generations. I've tried it once-or twice. It cooks longer, will be a bit softer, but it's not that bad.
Lorenzo has got an infectious personality. He has tons of enthusiasm and confidence in his cooking. I do wish him well in whatever he is going through 🙏
His attitude of rolling with the punches, laughing at himself is also a very charismatic trait.
I was going to express my love of Lorenzo as well.
He just had a heart transplant
I didn’t know until going to his IG just now. Then found a news article. He seems to have recently gotten viral cardiomyopathy, resulting heart failure that required transplant. Wish him all the best. I consistently pick his dishes as my favorite on the Epicurious series.
A few drops of water is a common technique in southern USA. It's featured in many historical cookbooks and iconically inspired the legendary Gladys Knight to cook at a very young age contrary to her family recipe which called for milk/cream. It helps break down the whites and makes the omelet more homogeneous from a refrigerated egg in warm climate.
water is a big no no in France
Sounds much like the advice given to all the idiots "Move to Florida so you can make epic YT content as Florida Man.." Just because others do it, doesn't make it correct...
Adding a bit of water to an omelet before cooking is a technique used by some cooks to achieve a fluffier texture. When the water is heated in the pan, it turns into steam, which creates small air pockets in the eggs, resulting in a lighter and fluffier omelet.
@@logirex Florida Man? just because others do it...doesn't make it right... Want to buy a bridge or a large steel structure in France? Adding water is a shortcut to make up for lack of technique.
It's more cowboy than John Wayne.
Kenji and others at Serious Eats tested the adage when it comes to salting the eggs ahead of time. Here's what the experiment found:
They tested presalting at 60, 30, 15, 5, and 0 minutes and found the results accordingly. "
"Salt made very little difference on the final texture of the eggs, but, if anything, the longer the eggs were salted, the more tender and moist they were."
The conclusion?
"But after testing this, Kenji and I both found that pre-salting is beneficial, helping the eggs retain their moisture and tenderness. The reason is that salt acts as a buffer between the proteins in the eggs, preventing them from linking as tightly as they otherwise would during cooking. The tighter they link, the more water they push out and the tougher they become, so this buffering property of salt helps to mitigate some of that.
The overall effect is fairly minor, so I wouldn't say that it's worth going to the trouble of pre-salting your eggs hours in advance, but at least you don't need to worry. Add salt whenever you want, since it won't hurt a thing."
No raw peppers in omelets. No large raw veg in omelets, especially green bell peppers. Lorenzo’s looked the tastiest to me and the pro made a pro omelet.
😉
raw green bell peppers in omelettes are rough.... Practically inedible. Idk how that lady choked that down with a smile.
It's hard to judge two very different styles of omelette. What Lorenzo made is what I would call a classic North American diner-style omelette, and honestly it looks pretty good for what it is. That style would have also failed me in cooking school. Not surprisingly the Chef made a french omelette and, while her instructions and technique were excellent, the ultimate product looked just slightly over-cooked to my taste - the eggs looked extremely set already by the time she folded it.
good point!
It is funny to call it " french omelette" because I never saw one like this in france, there is the "omelette de mere poulard" which is difficult, but most time it's just sealed in half like Emilie but way more runny, in France we like runny eggs in general so it's on hot pan, just to have a crust, fold it and a bit more of both side to finish coocking without anything inside (or just shrooms if it's a "omelette aux champignons"). At least that's what I always saw.
@@nashalit needs practice but people that like overcooked eggs just dont have taste.. I cooked eggs in so many ways and the texture and flavour is do much better if the egg is perfectly cooked. People that like overcooked are just too unskilled to cook
@@nashal That's because the french omelette people mean when they say french omelette is a haute omelette. You're just not really going to see it outside of fancy breakfast/lunch places anywhere, but it is definitely from France. It gets a disproportionate amount of attention because it's hard to make properly as shown by the pro here making a middling example (or at least it looks like it's significantly overcooked with too large of curds on video). Poulard is really just the "diner-style" omelette more suited for French tastes. As long as the short order cook beats the eggs enough it's hard to screw up a Poulard.
@@Kidkid467 no, you nasty mfers can keep your raw eggs
14:42: i just love how chef james is like 'if you want to make an omelet, just dont do..... *vaguely gestures at the whole dish* this' its just so funny
🤣
"You just gestured to all of me."
@@Ozymandias2x
Nice reference to How to Train your Dragon 😁
Jack's Level -100 omelette: put the Ingridients into a ziploc bag, boil the bag for a couple of mins then serve.
I wish i was making this up.....
I saw that episode...
That level 1 chef reminds me of a scene from the movie Kung Fu Panda where master Shifu tells Po "There is now a level zero". 😶
Lorenzo's omelette looks the most appetizing out of the 3. I think the Level 3 chef Barb went overboard with all of those herbs in and on her omelette.
level zero 🤣
Back in the late 70's and early 80's there was a cooking show here in Canada called; The Fry Pan Man. He advocated using water to add volume to omlettes rather than milk, so it's not that outrageous.
water, milk,cream it's all very common, these wannabe food snobs think it's only one way.🤡
@@BjAn Food snobs? Chef James is a professional chef. That being said, milk or cream contain FLAVOUR, whereas water, err, doesn't?
If you're adding water you should probably also add cornstarch or potato starch (i.e. make a slurry). Doing so will help retain moisture in the omelette, where adding just water may make it fluffier (add volume) but it can also dry it out.
Adding water instead of milk or cream should only be done in cases where you are starving and have no other options. I am all for budget cooking, I have to do it frequently myself but when you have the resources available to make something better then you should do it.
You don't add milk to omelette either, so yes it's outrageous.
Thank you for this! I think adding water is a regional thing here in the US. My family does it but only when cooking many scrambled eggs together for a large group or for French Toast. It actually came up once during a family gathering. The East Coasters (MD) add milk. All us West Coast used water (There's a lot of Southern influence and TX on this side too).
Level 2 chef is Level 1 in my eyes ❤
Not only he knows what he is doing , he also cooks with a smile 😊 ❤❤❤
My favourite omelette is 3 eggs, 1 dl milk, 2-3 table spoons smörgås kaviar, chives and Soused herring mix together and do your omelette, then serve it with some sour cream and fresh chives
That sounds lovely, not likely to find some of the ingredients where I am, but there's bound to be something locally available that will make for a fine substitute.
im guessing 1dl of milk is 100ml, i typically do maybe half of that whole milk of course, but then again i only use 2 eggs
@@nice900 1dl is one deciliter, so 10ml ^^
@@itslullas dec in deciliter means 10, so deciliter is 1/10th of a litre aka 100ml
@@nice900 damn I'm stupid, you were/are 100% correct
Good to see James reacting directly to a video instead of reacting to "reaction" by Uncle Haiyya. Looking forward to more reaction videos like this one.
Niece or Nephew, don't smacktalk the Uncle Roger-weedjos. Haiyaaa!
More to come!
@@ChefJamesMakinson Awesome 👍
Would love to try Lorenzo's, Emily's feels like a real firsttimer and Barb's is just fancy scrambled eggs. ^^' The way I learned is you sauté the filling, pour on the whisked eggs, wait a bit (until the bottom is somewhat firm), season it then put on the cheese and cook it under a lid until the cheese melts.
Agreed and your method sounds fantastic. I'll have to try it in the future when I'm making omelettes.
sounds like an omelette you'd get in a diner. I prefer French omelettes.
Have to agree with your statement on Barb's .... egg mess. Way to much green in it too. Add ham and ta da ! Green eggs n ham.
I mean, a classic french omelette is just fancy scrambled eggs set until the bottom is firm enough to fold. She did an alright job (slightly overcooked to my eye). The omelette you're describing is, to my mind, more satisfying and cuz I live in north america, one that I am more used to. If we set french snobbery aside, there's nothing wrong with what you're describing or what Lorenzo did.
The science of a fluffier egg mixture: add a bit of water. I love making Dashi stock for delicious eggs. You should try it, really. Water makes the egg mixture fluffier. Just don't do it like Jamie. You mix the ingredients cold. My favourite way to mix my eggs is with chopsticks so I don't get all those bubbles 😊
The amount of times where the lower-level chefs made the much better offerings, I guess they finally had to make an episode that is the definition of "Show us what you learned in culinary school"
😂
6:43 I'm not sure if that was unintentionally an Uncle Rodger reference of putting the foot down.
Yes, it was😊
I love the episode of the French Chef where Julia Child begins the episode, "I'm going to show you how to make a french omelette" and 5 seconds later, "There. Done. Let's make another."
Ya people get way to involved with ingredients etc
Couple few eggs, quick beat, hot oiled buttered pan, few minutes season fold flip done
I love the chef's from Epicurious, and Lorenzo is one of my favorites. I've learned so much watching him. He makes cooking look accessible and fun, and I think that's so extremely important when it comes to sharing a joy of cooking. Get well Lorenzo!
For the water thing, my mother taught me to add in a splash of water or milk to eggs. Water doesn't affect the flavor and it helps keep the eggs from drying out too much. It's a bit of a crutch, but it helps when you can't give the eggs your full attention or you don't fully trust your range or pans.
your full attention? an omelette take less than a minute to fully cook, put the pan on high eat, keep mixing energeticly in the pan, remove pan from heat when egg start to set, fold and serve
@@Uryendelgood for you.
you can easily make a perfect omelet without overcooking it, it just takes practice :)
The first woman looks terrified of the knife and cutting board.
In Thailand some ppl add water to make egg lighter and juicier. ready to eat place near me add 1:2 water to eggs.
it's a very thick omelet around 2.5-3 inch with mince pork, tomatoes, onions and fry it in a very big wok.
Thanks for sharing
People add water to scrambled eggs and omelets because it is supposed to make the eggs fluffier. It is just a cheat though.
The eggs need the water because you are cooking with too high of a temperature. So the correct fix is to lower the temperature.
if you add a bit of creme fraiche to scrambled at the end it makes them creamier and it stop the cooking process
"Finally" a new video =] Thank you, Chef! As mentioned in my previous comments, I can see such a huge "improvement" in your content - I see you feel more comfortable, relaxed and humorous, love it. Very happy for you!
btw - off_topic - I saw a carbonara sauce, not cheap, like jar was ~ 6-7EU/$; Was very excited, read the ingredients - the 1st one was cream :D Please, please, keep it up. Ur my fav new "utuber" for the past couple of months. All the best from Bulgaria! Svanio =]
I'm glad to hear that!! I just got a new camera too :)
@@ChefJamesMakinson, congrats! Can't wait for the next video =]
1. Lorenzo, 2. Barbara. Also, a little water in the omelett is also what I was taught once upon a time by my grandmother in Norway.
The same in Finland. I have been told by two unrelated old people that this was taught in the old days. The amount of water is something very small like 1-2 teaspoonfuls of water per 3-4 eggs. *edit: Actually now that I think about it my home economics teacher back in the day also taught us this in school and she generally held French style cooking in very high esteem.
Chef John adds a bit of water on Food Wishes and my (French) Swiss uncle also recommended this.
Chef Jean-Pierre uses a dash of spring/soda water. He's been cooking for over 50 years.
James, I add water to my omelet. You see the point is to introduce moisture to the egg to keep it moist. Some people also add milk or cream to it.
You can always use a towel to reshape your omelet once it’s on the plate.
my question is why would you need to add moisture to an egg if you cook it right?
I suppose you are right, I don’t see a difference.
@@ChefJamesMakinson The water heats and steams the eggs, yielding fluffy perfection.
@@denkeyleeis that true or a cooking myth which has been handed down for centuries? I'm only asking as I cooked omelette in the past without water or milk and still get a lovely fluffy consistency. As there are many food myths which we think are real or throwbacks to War time and Rations and you had to add extra to bulk food out and in some places it's just stuck. Here in the UK you still find people adding milk to omelette egg mix - my nan used to do it and it was something she picked up from during the War.
@@Mark-nh2hs Milk dilutes the flavor and makes scrambled eggs easier to overcook, resulting in rubbery or dry texture.
Whoa, whoa, whoa, whoa, wait. I watch the hell out of Lorenzo. What do you mean? He’s gone through a difficult time this guy makes me smile on a regular basis you can’t just one off that. I watch him constantly and I don’t know anything about this? What did I miss?
I love how video after video we are discovering Chef James's wit and unique humour. Absolutely love it. This channel has literally become my comfort channel. As always keep up the amazing work. We need more reactions like these!
Glad you enjoy it!
14:38 ah yes the PTSD from jacks cooking
🤣🤣
Gary Rhodes is watching from heaven doing the Homer Simpson doh sounds.😟
Paul Bocuse and Joël Robuchon too
In order, Lorenzo, Emily then Barb.
Lorenzo is the clear winner, both in ingredient and in preparation. And I'd rather have an overcooked omelet than a foamy omelet, which Barb's clearly was.
I agree with your assesment, Chef. I also expected something amazing from Chef Barb, though I thought Lorenzo has grown a ton on this channel and his omelet looked most appealing. Her ingredients definitely sound amazing. His sound like a stupendous meal after having a few too many drinks the night prior.
adding water to omelette is a good way to get your parents to disown you
That would be the best case scenario if your parents were French 😂
🤣
"Haiyahh... you add water to omelette, you are disowned. Get out of my house, I do not allow failure in here."
"Haiyah... I'm donating you to Jamie Oliver's family, get out of my house, now"
milk is still acceptable, some people in france do it. But water!? You will be left in the forest or drowned!
I consider, with non-stick cookware being progressively banned across the globe, that a lesson in cast iron / carbon steel seasoning is warranted. I purchased a DeBuyer Omelette pan exclusively for omelettes - took me some time to get it seasoned but hey - fabulous
im sure DeBuyer makes good pans
@@ChefJamesMakinson a lot of excellent carbon steel omelette pans available now - purchasers just need to learn how to season these. Once seasoned they're terrific.
i'm curious, why the hell would they ban nonstick cookware??
@@werewolfking2646 They probably cause cancer in california.
@@werewolfking2646 because of the chemicals used in creating the surface. These, known as "Forever Chemicals" because these will not aka never break down. If the pan surface begins to degrade these chemicals may be ingested posing a significant risk to ones wellbeing.
I clicked on this way too fast. You are a wonderful teacher, I love listening to how you explain things. Great video :)
Thanks so much! 😊
I actually add a little water or milk when I'm making scrambled eggs. It comes out soft and fluffy. But I don't do it for omelets or sunny side ups.
I have seen people add milk/ cream. Yay or Nay? I just stick to salt, pepper and veggies. I use oil or butter... depends on my mood
Depends on what you like I prefer to make scrambled eggs no milk or cream just stirring to where it had a nice texture but not too wet or dry; but for me I like Asian style eggs like my grandma’s Filipino fried eggs and longansia a seeet cured sausage from the Philippines
I don’t use milk for Indian style omelets but I do add a little for French or American style ones.
The only water eggs need is the spit before the insertion blender
🤣
@@ChefJamesMakinson I appreciate your good humor...
My mom, who is Thai, has a ”hack” where she adds a little bit of lime juice to an omelet mix to make it fluffier. She also told me that it’s okay to replace it with a little bit of water. I personally use either water or milk, as I seldom have fresh limes at home. It works just fine, it’s not a sin or anything.
I don't know if it actually works, but I have heard from different places that suggest adding water to the eggs when making omelets or scrambled eggs. The theory supposedly is that when the water is heated and turns to steam, it will form bubbles in the eggs and make them fluffier.
The Level 3 one looks the best, but I would probably enjoy eating the Level 2 one the most.
I don't make omelettes. I make biodegradable food props. My only attempt at a ham and cheese omelette resulted in something that behaved exactly like what you find in an '80s-era children's pretend-cooking set: rubbery to chew, just as flexible, and you can guess at the taste. (I have no idea where the ham and cheese went, but it definitely wasn't in the flavor...) 🤣
" I make biodegradable food props."
Thank you for making me smile!
I probably wouldn't pay for Emily's finished product, but I've definitely made a few dozen of them in my life. These days I would cook the peppers first, but I'd happily eat it the way it is.
Adding water to eggs is something that is done in asia when making steamed eggs.
It ends up sort of like a flan that is eaten with sesame oil.
And personally, I love lots of bubbles in the eggs as it'll make a fluffier omelet.
When I was in culinary school, one of the professors was teaching us the methods on how to cook eggs, for the omelette he added a tsp or tbsp of water. He explained that this made the egg have a bit more flexibility so it wouldn't break when it was time to fold it.
I would say that Barbara did a the best on technique, Lorenzo's looked and sounded very good, and Emily's was except for the peppers. Many of us in the US are used to omelettes that are prepared a little differently and may have some caramelization to them. They may also be folded on themselves differently.
A few years ago, I was making omelettes (American style) but was holding the pan and preparing fillings/toppings in a particular way. I had no idea why. Then I caught an old episode of the French Chef and saw how Julia was making them. When I was in kindergarten I used to run home after school to watch Julia Child and I guess many of the lessons she taught have stuck. I guess that's one of the reasons I like your cooking videos, it's often the technique that matters.
What you're seeing is the difference between a Western omelette and a French omelette.
Lots of Asian countries also eat omlette with crispy bottom.@@shelaughs185
I think lorenzo is becoming more of a 2.5 level chef keeps getting better everytime he's on very impressive
Chive and mozzerelle cheese use to be one of my favorite omlets to make back when I was a kid.
Being vegan and cooking eggs for other people is always been a great pleasure.
definatly agree with the salamander strat i love that
also water in the egg!!! oy ve, just when I thought the worst cooks in america were bad woof.
he is getting good!
Dude it’s a few drops of water stop freaking out.
I worked at a restaurant where we would crack hundreds of eggs for Sunday brunch service. We'd sieve out egg shell when needed. We would not sieve every egg as that would take way to much time. We also would add a small amount of water to the large tub of egg mixture to combat evaporation and the egg drying. But this was a LARGE amount of egg mixture. We didn't add water for any other special reason and it was only a tiny bit.
Great review. I learned some good tips! Thanks James!
Glad it was helpful!
Barb had the best looking omelet, but probably the one I'd least like to try based on fillings.
Then Lorenzo, then Emily. Filling aside, she mostly just kind of failed at the flip. If you just flip in half, you got to get the flip right. And while I don't add water to eggs, it's not that uncommon to add a bit for scrambled eggs, so it's not crazy to think that somebody would do it to omelet eggs too.
water..? james, where du you find this stuff? :-)
I don't know haha 😆
It works though. A little bit of soda water to eggs adds fluffiness. Tip from Jean Pierre.
@@thereccher8746 if jean pierre says that, ill give it a try.
9:00 I normally put some oil and then butter. But hey only butter is good too
Remember, this woman put catchup on French toast, then they made her a "level 2 chef" out of nowhere.
It wasn't out of nowhere. She got better. Baby step by baby step.
New phone! Finally your photo popped up and I can binge watch every episode I missed
For a regular omelette, first I brown some ham and set it aside, then sauté onions and peppers, lower the heat and add the ham and egg mixture seasoned either with salt or chicken bouillon, mix to cook evenly until it's still moist enough to set together, add slices of Swiss cheese on one half with fresh milled pepper corns, and flip the other half on top.
For a french omelette I go low and slow, stirring constantly with a silicone spatula on & off the heat for zero curds until it's a thick & creamy consistency, lower heat to low, tilt & shake the pan to spread evenly, add a little liquid coconut oil at the edge and tilt to go around the perimeter of the eggs & run the spatula around to get the oil under them, wait a few seconds to keep the outer shell as thin as possible, & roll it seam side down for another few seconds. That way it's moist & creamy without being too runny, with a uniform texture. Top with butter & chives.
Please keep pushing your culinary classes I had no idea you had one until this video and it’s the first I’ve heard it
really?? i will!
Chervil is very common in my area in Germany, because it is part of THE local dish here "grüne Soße" (green sauce). Love it a lot!
Interesting!
Greetings from Spain!! Love how you throw the "A ver..." Just before you review that first omelette 😂😂
gracias! :)
I cook my omelettes in cast iron... never had sticking issues, but then I've been using it a LONG time now, so it's pretty well seasoned and I feel like it's more non-stick than any nonstick pan out there now. The sticky cast iron pans I've seen is where someone has allowed the seasoning to wear off, or they have used way too much oil when seasoning it, or they just didn't get it hot enough for that initial seasoning.
I've never put water in my egg mix for omelette but my nan used to add a splash of milk to her mix - I think that's a throwback from the War and Rations here in the UK post WW2.
So I read a few omelette recipes recently because I fancied one and hadn't cooked one in a long time. Several of the recipes did say to add a teaspoon of water to the eggs, the reason for this was so that during cooking it would evaporate and help make the omelette a bit more fluffy. I don't know how true that is and haven't done a direct comparison because I don't want to eat 2 omelettes.
Supposedly, a little bit of water in scrambled eggs makes them fluffier because the steam from the evaporating water makes larger air holes.
Adding water to the eggs is an actual trick, it makes the omelet a little fluffier as the water turns to steam while cooking which makes the egg fluffier. Chef Neil Perry does it and way back in the day in the US there were a few chefs on the food network that did it as well.
I've seen multiple people recommend adding a little water to eggs and never quite understood it. Never done it myself.
its already good to know why you do something :)
11:35 I used to be very specific with temperatures at first... But now I just eyeball it. Works perfectly.
9:35 I normally use stainless for omlete. Hot and Fast. But non stick for scrambled eggs
A very different style of omelette that I’m a big fan of is tamagoyaki.
Add dashi (Japanese soup stock) and a dash of soy sauce to the eggs for flavor and extra moisture.
The eggs are then cooked by adding a thin layer of egg to the pan. When it’s mostly set, roll it up, push it to the edge, and add another layer. When it’s set, roll the previous layer(s) into it. Repeat until you’re out of egg.
Pro tip: undercook the first layer, it’ll keep cooking as you add layers.
My favourite is the French omelette of just eggs and salt the traditional way with a golden/yellow colour. Then the toppings fried and added on top. That way you can be consistent every time and very little wastage. With the Eggs being from the hens in our garden.
I think I need a compilation of your reaction to Lorenzo’s cooking (and jokes). 😂
Lorenzo’s personality really infectious. 😂
😅 wholeheartedly agree 😂
😂😂
Here's how I usually do it.
Cast Iron Pan (I inherited one from my grandmother, it's the best ever. Rest in Peace, grandma.) Stirfry some bell-peppers, onion, ham, garlic, and if I have it, chili, in butter (LOVE butter). Add some herbs like thyme, maybe oregano, maybe basil, and definitely Tabasco hot sauce, just a splash (love that bit of spice and tangy goodness). Remove the filling and clean out the pan, melt butter. 4 eggs, crack away from the bowl, stir with fork usually, no point in using a whisker for such a small amount, imo. If I have it, add just a little bit of heavy cream or milk, very little. Only season with salt just before I pour it in. Medium low temp on the stove, so I don't burn or overcook the eggs. Pour some shredded cheddar on it, and leave it on that low heat, so it melts together nicely. Making sure the eggs are a little set on the bottom, but still gooey on the top, add the fillings, fold it, gently slide it onto my plate.
I love me an omelet, and I've never tasted one better than the one I made. Then again, I've only had it, like, once at a hotel breakfast buffét, and we all know those things aren't exactly made to be gourmet.
Anyway, that's the way I like 'em.
That sounds perfect.
@@Astavyastataa It’s heavenly, if you ask me!
Adding a lot of milk is quite common here. However, it can separate. that's what adding the salt in early helps with.
As for raw pepper 12:28 , esp. those unripe capsicums, I cannot recall any western culinary tradition are included with them, but in Japan, people would stuffed raw capsicums with savoy, perhaps spicy, minced pork sautéed with soy or Chuka(Japanese Chinese-cooking) flavour paste. It’s called 生ピーマンの肉味噌 Raw green pepper stuffed with pork miso
A lot of people are taught that adding a little water to the egg mixture will make the omelette fluffier. Some people add milk or cream instead.
❤❤❤ your sassy quite frank personality!! Great content!! Home cook love!!👍
Thanks so much!
8:21 Was about to say that she overdid the whisking
Hey Chef Makinson, great reaction to a dish that can be prepared both simply and in creative variations.
In Germany, we have Germanized the French term omelette (or amelette back then) to omelett (well, actually we just leave out the 'e', it's not really emphasized anyway :) )
Finally, the taste test by the chefs themselves :
I keep noticing that gatronomes and amateur chefs say "wow, that's what it must taste like" "the best there is" "great" "Mhmmhmmmmmmhmmm" or whatever, no matter how it looks to the viewer.
I think that shows self-confidence, in some way.
I particularly noticed that with Jack, even if his face somehow gives a different impression.
When I cooked something for my parents and I was really happy with the result, I also got pretty good praise from my father: "It's edible!"
If it tastes really good, he sometimes says nothing at all and just eats without saying a word.
But this could even be a bad sign, so you've to read between the unspoken "lines". 😉
Greetings from Germany
I made an Thai-omelette just before I saw this tube!
3 eggs mixed with a tablespoon of oystersauce and whitepepper (added some crispy bacon) and fried it in a cast-iron pan generously coated with rapeseed oil, Tasted amazing with rice and A mild Sriracha sauce.
And I LOVE Lorenzo!
My family throughout my childhood/teen/young adult yeaes has used water or milk but now we use raw goat milk straight from our goats (after letting set in the fridge for a week) in scrambled eggs & omelets but we do cook the filling ingredients (i.e. veggies meats etc)
I do enjoy raw & cooked bell peppers i have them as a snack or chopped up (around 1 inch/2.54 cm) in my taco mix I've perfected throughout the years
well mixing little bit of water makes the egg more fulffy we always do that
i think good omelette is a personal preference. i did like the cheese omelette I've got in our school cafeteria in France, but for myself (and my parents and whoever tried it) i make it very different. i mix 2 eggs, 1 tablespoon of flour and 0.5 dcl of milk, spread on lightly buttered or oiled pan, immediately add precooked green peas to the whole surface, then keep lifting edges and letting the liquid get on the pan, this makes the edges as thick as center. when nothing liquid is there anymore and the bottom is beautiful golden brown, i flip the omelette and leave for a minute or so to get golden from that side too ... i slide it off on a plate so that the top is nicely flat. i like spreading tomato sauce (i.e. ketchup), my mum prefers ballpepper paste, and top with grated parmiggiano. we love it for dinner, in which case i do it from 3 eggs per person and cook in 32 cm pan.
Adding water stretches the eggs. Mum used to do it when we were doing it taught. I’m 65 from Eastern Europe.
I add a little soda water to my scrambled eggs and it helps add a little fluffiness. Tip from Jean Pierre.
with the gas yes it can use that
You don't need a salamander, just torch it, there is a sweet spot of distance and flame intensity but when you're used to it it's quick and easy
I make my omelette with bacon bits. I cook them first, then cook the omelette in a mix of bacon juice and butter, and spread the bits plus some cheddar cheese across the omelette before folding it. Doesn't even need salt because the bacon provides more than enough of that.
my grandmother added water because her grandmother added water and ofc so did my mother as well.....I have no idea if it comes from when people have very little to eat, so you made the batch larger than with just the eggs....I have no idea why, my mother do not know, my grandmother never asked why her grandmother did it....but that is many generations that done it in my family, so I guess they had a reason when they did it the first time?
I think my mother used little water when mixing eggs before frying. It give nice foamy structure.
Edit: What i usually use is canned tuna and cheese. Quick and easy. Used to make when I was studying. Also I didn't flip it so you can get structure that start little hard and go towards soft.
Other was just to use sliced sausage that you fry when nice then add mixed eggs. you just needed to be carefully when turning because it breaks easily. if it failed then just scramble it :)
Also remember to pop those steam pockets when they start to grow. If I remember right when using water it created fluffy foam. so you get 1-3mm more thickness
Huh. I used water and perhaps a little amount of corn starch/tapioca starch in my eggs occasionally, because it makes it fluffier and the edges to get a little crispy easier. As long as the oil is very hot, it's perfect with some additional water.
Based on this, I suck at making omelets 😂
I add the egg mixture, let it sit, flip it, add the toppings, cover it until the cheese melts, and fold it in half before plating. I add milk instead of water though.
I love how there is a distinct difference between each of the level chefs. level 1 more like an Asian egg roll level 2 looking closest to an omelette, level 3 that's not an omelette, that's scrambled eggs! Look at the amount of whisking between them all of the eggs, look at the sequence of when and what they add their ingredients.
In America, we add a tbsp per egg. Adding more moisture allows for fluffier eggs due to the extra steam.
I'm American :)
a Chef James Video on my Birthday. What a great present! 😊
It's my birthday too!! I send peace, light and love in the coming year for you!! I hope you have an amazing day.❤❤❤❤
@@busymama1981 born in 1981 aswell?
all the best for you too.
How lucky, mine is still a solid month away from now.
Happy birthday! Mine in on May 2nd! :)
Happy birthday!
I've never seen people make it hard to make an omelette. In the UK we have a programme called Saturday Morning Kitchen. James Martin (Michelin star). They had an omelette challenge. How quickly could you do it. I think 28 seconds was the fastest. Even Michel Roux did it. As for melting cheese, the Omelette is quite capable of doing that itself if it's grated. Eggs that product that is 76% water actually needs more water?
it looks like a lot of people think so
It's important to keep in mind that you can also control the heat on an electric stove the same way you do on a gas stove, by simply taking the pan off the burner.
This is one of those rare ones where I think i'd enjoy them in reverse order, so 3, 2, 1 (i'm not a fan of giant crunchy chunks of bell pepper and springy ham).
In the cookbook my mother had when I was a child the recipe for an omelette had a teaspoon of milk (or water as a substitute if you didn't have milk), it would not surprise me if it was fairly common in older cookbooks.
its not one of Jamie's cook books is it?
@@ChefJamesMakinson no, it was a swedish cookbook that predates him being a celebrity chef by a solid 30 years I'd guess
I use finely diced ham, pork sausage, and bacon to make omelettes. I call them, Three Little Pigs Scrambled.
Funny you said that about a nonstick pan, I never had issues with my heavily scratched one before (and let's be real, I drink, I smoke, idgaf about healthy) until I started velveting meat and it stuck to it. So... yeah. Treat your pans and woks nice, people.
6:45 - 6:46 That similar to Uncle Roger Leg Down from Chair! 🪑😂😂😂
😂😂