Peepin: one isn't better than the other they're just different So here we have the American omelet And this is the classic french omelette with a beautiful delicious creamy groovy scrumptious interior
An amazing guy...Personal chef to French President Charles de Gaulle. Turned down offer to be head chef at the White House (Kennedy administration). Has Masters degree from Columbia University, and teaches classes at Boston University. He is a dean at the French Culinary Institute in New York City. His textbooks are required reading for many culinary schools, and he is universally admired by the greatest chefs around the world...He is one of a kind.
Bravo Jacques! Of all the treasures Jacques Pepin left us, this is one of my absolute favorites. He's focused, fluid, natural, efficient, relaxed, Jacques is true poetry in motion without trying, full of grace and honesty, purity. Absolute mastery...
@@malfuresz7351 yea, that comes down to standards, lol That same pan probably wouldn't even be sold nowadays for carcinogenic reasons or a mere lack of quality in providing evenly cooked food and such. But you're right. Complex tech is a pan has its flaws xD
Same here. I'm 52 and him Yan Can Cook were major influences on my life, cooking wise that is. I love cooking . It's my private time. Me, the kitchen and the fresh ingredients, in the kitchen alone. The outcome is always awesome. Clean plates are the best complement.👍✌️😼...
I worked at many breakfast restaurants growing up . we didnt make small curd french omelets . I wish we did , thats all I make now for the last 5 years . so good
Jacques Pépin is the reason why I know how to make a proper French omelet. Can't thank the man enough. When Spring arrives, and my chives start blooming in my garden again, it's time once again to start making these delicious French omelets. Merci beaucoup mon ami and happy cooking, wherever you are.
"one is not better than the other, its just a different technique, a different taste, a different look" words of wisdom from jacques that we can actually apply to our everyday lives especially with everything going on in the world rn.. love you guys :D
I tried it with very low heat and got decent results. Its actually amazing, its like it has cheese even though I didnt put any in there, and the texture is really nice
Yes, french omelettes are very ethereal and elegant. Very similar to French scrambled eggs which you cook in a double boiler...the result is something in between liquid and solid, much softer than a fully cooked egg, but not a pile of mucus like raw eggs. Again, very elegant and goes perfectly over toast with a side of cured salmon and mushrooms
Allyn Howell - I know right? But if you ever come to Singapore or Malaysia, some of us like to have HALF-BOILED eggs for breakfast- sometimes the eggs are so raw that the whites are still transparent ... kinda eww-yucky for me! And I usually get laughed at cos I like my SOFT BOILED eggs properly cooked till the whites are opaque! I get laughed at cos my tastes in the done-ness of the eggs are ‘un-Asian’!!
There are people that come into your life in the most unexpected and meaningful ways - Jacque is that person. As a child I was entranced by Julia Child's presence in the media as an eccentric personality who brought classic cooking techniques to the world via her own experiences while living in France. Watching her cook brought a new dimension into my life and opened my world to cooking as an artist- enter Jacque Pepin - here was a person that I could readily relate to, both as an admirer of Julia and as an adult who cooks for a living - and I've been a fan all of my life. Forty years later, I became a professional chef and the journey started with Jacque. His style, demeanor, enthusiasm and skill enthralled me as well as his casual delivery - you can do this, it's not really as hard as it looks, like anything it takes practice and repetition with a dash of passion. This person changed my life and I consider him one of the greatest influences for me as a chef and a person and a connoisseur of all things wonderful - thank you Monsieur Pepin, for everything - merci
@@bethelle9099 I use my grandmother's 100 plus year old cast iron skillet (redneck teflon) but I would also recommend a good, high quality non stick saute/omelette pan (have one ONLY for omlettes) - Jacque Pepin has several videos that carefully walk you through the process. Use the best quality extra large or jumbo eggs, grass fed butter or high quality EVO (or both) Good luck and be fearless - making mistakes is part of the process🌞
I never tire of watching this masterclass on omelets. I got it right, once. I won't say how many times I ended up with scrambled eggs. But I am proud to have gotten right once. Thank you, Jacques Pepin! A master chef's master chef!
This is the best omelette video on TH-cam. I appreciate that he showed different omelette styles (Country Omelette and Classic French) and showed technique for plating it.
not only the technique but the absolutely effortless execution and confidence. you wouldn't think a simple omelette would rock your world but watching this i mean, honestly
One of the great chefs of my lifetime. I remember watching his shows and once he talked about rutabagas. He said he had to hide in a rutabaga field for 2 days to hide from Nazi's in France. He said that he never ate another rutabaga nor has he cooked with one.
@@atommi1 Eh oui, toi tu produits la poelle, et nous on mange avec. C'est pour cela qu'on est fier d'être français. Toi, tu produits pas cher, et nous, on en profite.
I must’ve watched this video a dozen times over the years. I make both of these types and have been for years. I will tell you this, while I would consider myself pretty average at it, I turn French omelets into scrambled eggs more than I’d like lol! Jacques makes this look like it’s as easy as putting a straw in a juice box, meanwhile I’m over here stabbing my own hand with the capri sun straw. God bless this man.
I make diner style omelettes all the time. I recently started making the classic French style. The great chef here makes it look very easy. I am doing my best to emulate him. But, it is much tougher than it looks. I can also say that the classic French style tastes quite different than the diner style. They are both good, but at the moment I prefer the French style. Thank you Chef for your terrific video.
I’ve always used a rubber spatula just because I hate that feeling of the fork on the pan. Or a wooden fork. It does take practice but you’ll get it (I graduated from the cooking school where Pepin used to be a Dean, The French Culinary Institute . He did a couple demos for the students while I was there. Childhood dream to see him in person. This was 20 years ago almost.
It is so hard to do the French style. I keep trying, sometimes it is pretty close. I use a plastic fork because I do not want to ding my non-stick pan.
To those just starting to try Pepin’s “Classic French Omelette” technique, the key is the stirring in the pan. You have to stir and shake it like crazy to get the right texture. And don’t forget to let it slide down to one side of the pan or else it won’t fold well.
Been working on the classic french style for years now and I can say I'm finally not embarrassed to serve someone one anymore, all started with this video.
@Biff LeGrosBoeuf LOL BUT IM NOT ! REALLY ! I THINK MURICA IS A SHITTY COUNTRY IN MANY ASPECTS, BUT IM NOT ANTI-AMERICAN, LIKE TRIGGERED FRENCHIES LIKE YOU ARE. I LIKE FRENCH CUISINE MUCH BETTER THAN AMERICAN, BTW. IVE BEEN IN FRANCE MANY TIMES, MY DEAR FRENCHY SNOWFLAKE.
NO. It is NOT an anodized aluminum pan. You can see the shiny bottom when he tips the pan to slide the omelette out. Also, anodized aluminum is very much NOT non-stick.
@@AfrewSpines it's the fumes from burning teflon that are cancerous if i recall. You'd have to get them up to 500 degrees for that though. Other non stick pans are fine. Teflon pans are illegal to make, nowadays
I probably made 200 omelletes since watching this video and I still can't get it that perfect. Best omelletes I've ever had in my life by a long shot. You also have got to try Heston Blumenthal's scrambled eggs, they are heaven
Jacques Pepin is a kind, wise, and knowledgeable soul. I have learned so much from him over the years. I'm sorry about the small-minded comments about the non-stick pan and metal fork, where commenters assume it's Teflon. I have a quite durable ceramic nonstick pan that has no problem with my metal fish-spatula, which I use every morning for eggs. When faced with the cable TV food show desert, where everything is an absurb contest and one learns nothing about cooking, I turn to Mr. Pepin's videos. Thank you!
Absolutely, I agree. Who cares about banal details when a master chef is demonstrating a technique? Typical annoying internet critics, eh? It's like golf. It's not the brand of club that matters, it's the skill of the person swinging it that counts.
Jacques takes the most humble and mundane and makes of it a magic trick. I've watched this preparation of a classic french omelette and each time I am amazed by the execution.
Thank you, Chef Pépin! I'm growing my own fines herbes, this year. The pot with chives has been around for five years but now I have chervil, flat parsley and a very slow-growing tarragon as well.
Yea, I don't care if it's anodized aluminium or whatever, since you can clesrly see a huge scratch he made in the end, revealing the metal. So he made an omelette with flakes of the coating in it which noone should approve.
Also, butter really makes everything better but I'm shocked he calls this amount small. You could get away with way less. I wonder if there are really people who can eat this amount of butter as part of a regular breakfast and get away without serious health issues on the long run.
I have literally cooked thousands and thousands of omelets. My first real bench test was an omelet. With all of that experience I still watch this video every time it appears. Merci Chef de m'inspirer depuis des décennies. Vous et Escoffier étiez mes premiers balises et je me tourne toujours vers vous!
I lived in France for 20 years, if you cook an omelette like the American style you are insulting the person who eats it and the eggs. So I don’t know what you talking about...
@Moguls W Im french. In France you can eat omelette only in cheap 15€ restaurants and this is the US style omelette. In all french families, mum makes the US style too. I'm 50y old, I have never seen the white french omelette in my entire life in France.
This one individual that will be truly missed. He's a great french-american chef. Hopefully he will be around to bless us with his presence and great recipes. I grew up watching him with my mom.
Over quarantine I've gotten good at this. I've learned that butter will brown if you melt it at 400F or higher, so I have a laser thermometer and get my cheap nonstick pan to 385F. Butter goes in and boils off and gets foamy. Once there's no more water in the butter the eggs go in. The eggs need to be mixed very well by hand with a fork-- not with a machine or a whisk because you don't want air in them; it makes a big difference in how they behave when cooking and how they turn out. You don't really need to add milk or water to the eggs. I salt the mixture lightly because it's not in it long enough to make a difference. I use a rubber spatula to figure 8 in the center to open up space for the eggs to run into, and once or twice run it around the edge and fold the thin edge into the middle of the mix. As Jacques does here, you need to keep the pan moving the whole time, constantly shaking it so that the wet eggs on top are encouraged to run into the spaces made by the spatula and also to get them out to the edges of the pan to cook there. When the eggs are not wet enough on top to run anywhere, it's done. Anticipating the right moment to stop scraping down the sides and making holes in the middle is the difference between making an omelette and making scrambled eggs. If you wait too long it the curds will get too firm and the whole thing won't come back to omelette shape. So when the moment is right, and it's still wet on top but won't really run, you remove the pan from the heat and plate it like Jacques. It all doesn't take very long; it's about as quick as he does it here-- about 30-45 seconds. Gruyere is a good cheese if you want to add that; or also Boursin, which is a popular French garlic-y cream cheese sort of thing.
Jacques makes this look easy, which lets you know how skilled he actually is. I've been working on my technique to make a French omelette for about a year now and I still can't get it quite like his.
People who like the brown scrambled are the same ones who like the sunny side up eggs with the burnt plastic white part. They eat plastic sandwich bags for snacks.
What a privilege it has been to see a true master demonstrating next-level kitchen skills honed over a lifetime of truly impressive dedication to excellence. Watching his knife skills is a quick reminder that this individual was trained by the best, not a wasted movement, efficiency being the dictator of the truly great. We all benefit from his direction on culinary matters, the French have just been on top of the food world since forever! And PBS made this excellence available to all that were interested, from Julia Child to Jacques Pepin, who is on the sidelines to assume the great role of educator for the masses. I mean no disrespect to Mr. Pepin, I'm sure he will continue as long as his health permits, thanks for demonstrating excellence!
Just tried it and it was delicious. I added Champignons de Paris and persil herbs. I totally screwed the final presentation so I have to practise that part, but the taste was there it was divine.
I love how many people in this comment section for some reason think they know more about pans and cooking than a professional chef whose been cooking more years than we've all been alive
Amazing Master of down home french cooking with style and technique Thanks Pepin for all the years you sacrifice to teach us perfect down home french cooking
We Are I’m French and I’m leaving abroad. I like to think that I have fairly good American accent but I love, from time to time, to use the exaggerate French accent, girls love it 😉
My wife and I both learned to cook perfect French omelets from the video. Easy as can be once you get the technique down. I have surprised several people with this.
I remember when I first watched him when I watched his cooking in a channel called 'Le Monde' in a hotel by the beach in Mexico. I clearly remember it was 3 am and you could hear the waves and while he was chopping up some vegetables with a skill of a pro. I'm very happy he's still alive and hope to get an autograph from him soon.
Pro tip: while pronouncing a French “R,” pretend you’re actually saying a hard “G.” It’ll get your mouth in the right place. (Also, for French “U” (as in “tu”), make your mouth in an “oo” shape but say “eee.”
I remember the first time I saw this video and immediately went and made the country style omelette, my life has been that much more awesome ever since.
Teflon doesn’t scratch if you have a French accent.
Morlyn2 Lol
I think I was about to die right when he went on crazy mode
It's an Anodized Aluminum pan, it's fine to use a fork.
It's not Teflon. That was funny, though. Cheers.
It only scratches if you press hard. He's not pressing.
My skill level: starts at an omelette finishes with scrambled eggs
HAHAHA
Same
Is there a difference between the two?
Hey at least your trying!
Lolll
The fork on the non-stick pan will keep me awake for days.
God it grates me !
came here to say this
Orange OwL just because you CAN use a metal fork, doesn’t mean you should. Every weapon has its purpose. In this case, a wooden fork or chopsticks.
@@andynewman835 Mate, those pans are completely fine with metal utensils. There is NO NEED to use wooden spoon or chopstick, because metal ones work.
I guess that is expensive pan
How can you not love this man. What a talent for teaching. How much he shares. Always inspiring.
I love him too, but honestly a monkey can make an omelette.
I seriously have binged him lately. Seems like such a kind treasure for us all.
@@DDL-n2u He was raised with love, I would imagine. Such a good heart.
@@giovanna722
😅
always destroying nonstick pans with metal forks. lol
Peepin: one isn't better than the other they're just different
So here we have the American omelet
And this is the classic french omelette with a beautiful delicious creamy groovy scrumptious interior
Alex Wright Im in on the French omelet
Classic Frenchmen shade being thrown.
Here is the American omelette. It’s not bad. It’s just different.
And now here is an omelette done the right way.
😅😅😅 well he teaches French cuisine. So..
You can't really go back to the old one after this....
An amazing guy...Personal chef to French President Charles de Gaulle. Turned down offer to be head chef at the White House (Kennedy administration). Has Masters degree from Columbia University, and teaches classes at Boston University. He is a dean at the French Culinary Institute in New York City. His textbooks are required reading for many culinary schools, and he is universally admired by the greatest chefs around the world...He is one of a kind.
And yet for some completely unfathomable reason he uses metal forks to stir omelette in a non stick pan?
@@Phil..._How do YOU know he's using a nonstick pan?
Impressive background.
@@LUX_8 Are you of the opinion that it's not a non stick pan then? Or maybe you're just trying to be 'alternative' ..
@@LUX_8 cause it clearly is...but also because he listened to the Chef :-)... At 1:00 "this is a non stick pan"
Brain: Go to sleep, work tomorrow!
Heart: OR you could learn Jacques Pépin's famous omelet techniques!
Your heart knows how to keep your brain young.
Lying in bed in the middle of the night, reading your hilarious comment on a Sunday. Thank you
Holy sh*t, thanks for all the likes!!!
Listen to your heart.
Also
Heart: Resigns early at 60 years old because one's been sleeping only 4 hours a day for most of his life
Bravo Jacques! Of all the treasures Jacques Pepin left us, this is one of my absolute favorites. He's focused, fluid, natural, efficient, relaxed, Jacques is true poetry in motion without trying, full of grace and honesty, purity. Absolute mastery...
Wonderful to watch. Just an expert. I have to keep practicing.
Agreed!
True, but I'll be honest: there are easier ways to make a French omelette - he does it very quickly which most people cannot do.
"Left us" makes it sound like he died. He's still alive.
Who comes back time after time just watch Jacques do this again. The master!!
pan in 1960's: I've fed a 15 person family for 20 years.
pan in 2020: *gets anxiety from a fork*
Ok boomer
@@Cjnw He's kinda right tho
@@malfuresz7351 yea, that comes down to standards, lol
That same pan probably wouldn't even be sold nowadays for carcinogenic reasons or a mere lack of quality in providing evenly cooked food and such.
But you're right. Complex tech is a pan has its flaws xD
😂 so true
2020? This video is about 30 years old...
I’ve been learning how to cook from this gentleman for almost 40 years. Great teacher. Great TV host. Master Chef.
Same here. I'm 52 and him Yan Can Cook were major influences on my life, cooking wise that is. I love cooking . It's my private time. Me, the kitchen and the fresh ingredients, in the kitchen alone. The outcome is always awesome. Clean plates are the best complement.👍✌️😼...
I worked at many breakfast restaurants growing up . we didnt make small curd french omelets . I wish we did , thats all I make now for the last 5 years . so good
Non-stick pan manufacturer: Do not use metal utensils with this pan.
Jacques Pépin: Hold my chives and give me a fork.
*schives
The hold my chives made me cry lmao
It's anodized aluminum. Won't scratch.
@@interceptor213nope.
@@jody024 twat
That second omelet was beautiful to watch. So simple yet so delicate.
Jacques Pépin is the reason why I know how to make a proper French omelet. Can't thank the man enough. When Spring arrives, and my chives start blooming in my garden again, it's time once again to start making these delicious French omelets. Merci beaucoup mon ami and happy cooking, wherever you are.
"one is not better than the other, its just a different technique, a different taste, a different look" words of wisdom from jacques that we can actually apply to our everyday lives especially with everything going on in the world rn.. love you guys :D
Man… I tought the exact same thing! Wise words from a wise man…..
"There's only one way. My way."
-Stalin
yeah anyways, French omelettes are superior
The same philosophy applies to art, which is why award shows are fantastically stupid and I no longer watch them.
@@kismet8010npc
wow that second omelette technique is actually insane .
I tried it with very low heat and got decent results. Its actually amazing, its like it has cheese even though I didnt put any in there, and the texture is really nice
Yes, french omelettes are very ethereal and elegant. Very similar to French scrambled eggs which you cook in a double boiler...the result is something in between liquid and solid, much softer than a fully cooked egg, but not a pile of mucus like raw eggs. Again, very elegant and goes perfectly over toast with a side of cured salmon and mushrooms
To me it tastes almost like Hollandaise sauce without the lemony flavour…
The term everyone is looking for is custardy look/texture of 2nd omelet.
My dog can make that. You easily impressed simpletons
This man introduced me to poking the yolks before mixing the yolks with the whites. Has saved me a lot of effort over the years.
I wonder why he didn't do it this time. Thanks for the tip!
@@teebee1204 @0:35 pretty sure he did
@@TheAncientOneYT Yes, he did. :)
Been a chef 36 years +. It’s because of this guy. Merci chef👍🏻
that's wonderful.
Awesome
Do you scrape Forks on non-stick pans?
Buddcar Cook many armchair cooks on hear criticizing the most renowned egg chef in history.
@@Darthjardius he was in America and it looks like it's all they had. He wouldn't use a non-stick normally.
I just did this and it worked. After trying so hard with a crap pan. I got a new one and followed exactly what he did. I did it. I am so happy.
Hopefully you did it without the metal fork. 😆
His accent sounds expensive
@Allyn Howell That's the classic omelet tho
hon hon hon, baguette, fromage
Allyn Howell - I know right? But if you ever come to Singapore or Malaysia, some of us like to have HALF-BOILED eggs for breakfast- sometimes the eggs are so raw that the whites are still transparent ... kinda eww-yucky for me! And I usually get laughed at cos I like my SOFT BOILED eggs properly cooked till the whites are opaque! I get laughed at cos my tastes in the done-ness of the eggs are ‘un-Asian’!!
@Allyn Howell you are very smart
You should see what Jacque charged his elderly female "clientele" that he *cooked* for. 🤣
Probably the most wholesome man in the world, I love him.
“À diffrãnt technique, à diffrãnt taste, à diffrãnt louk”
Thängk yew főr tranzlæteen, I ónlee spēk courrseeve
Omelette is good when you do it, and it's good in your mouth...you can do what you want with egg's, that's why it is the bets food in the world.
Now this one's going on a T-Shirt
a diferan tekneek, a diferan taist (pronounced the français way)
BON APETIT..!!
His accent is what cursive sounds like
Underrated comment. Bravo.
You should see John McLean... now that’s curvise
Daniel Gouws What??
Exactly!!! Miss the good old days.
His accent...... Again, that's his ...
There are people that come into your life in the most unexpected and meaningful ways - Jacque is that person. As a child I was entranced by Julia Child's presence in the media as an eccentric personality who brought classic cooking techniques to the world via her own experiences while living in France. Watching her cook brought a new dimension into my life and opened my world to cooking as an artist- enter Jacque Pepin - here was a person that I could readily relate to, both as an admirer of Julia and as an adult who cooks for a living - and I've been a fan all of my life. Forty years later, I became a professional chef and the journey started with Jacque. His style, demeanor, enthusiasm and skill enthralled me as well as his casual delivery - you can do this, it's not really as hard as it looks, like anything it takes practice and repetition with a dash of passion. This person changed my life and I consider him one of the greatest influences for me as a chef and a person and a connoisseur of all things wonderful - thank you Monsieur Pepin, for everything - merci
Lovely tribute. 🥚🍳🥚👨🍳
Care to share what your best pan choice would be to make an omelet? I have a conventional electric stove. Thanks!
@@bethelle9099 I use my grandmother's 100 plus year old cast iron skillet (redneck teflon) but I would also recommend a good, high quality non stick saute/omelette pan (have one ONLY for omlettes) - Jacque Pepin has several videos that carefully walk you through the process. Use the best quality extra large or jumbo eggs, grass fed butter or high quality EVO (or both) Good luck and be fearless - making mistakes is part of the process🌞
Before she was married, Julia was in the OSS during WWII! A genuine badass!
@@shoofly529 Mrs. Child was an exceptional woman🏵
I never tire of watching this masterclass on omelets. I got it right, once. I won't say how many times I ended up with scrambled eggs. But I am proud to have gotten right once. Thank you, Jacques Pepin! A master chef's master chef!
This is the best omelette video on TH-cam. I appreciate that he showed different omelette styles (Country Omelette and Classic French) and showed technique for plating it.
Amazing he can make making an omelette so captivating. My favorite tv Chef. He's a national treasure.
"I like it a bit wet"
We all do, Monsieur..
Watch your cööörd, mister!
@foulpotato you sadist
@foulpotato you equate eggs with Trump? 🤣
@foulpotato It'd take more than wet eggs and Trump of all people to disgust me ;p
@foulpotato I'm not exactly anti-trump, but I will say that he's done some pretty idiotic things.
not only the technique but the absolutely effortless execution and confidence. you wouldn't think a simple omelette would rock your world but watching this i mean, honestly
"If Jaques Pepin says "" This is how to roast a chicken...That's how you roast a chicken !""...Anthony Bourdain
And where is bourdain now?
@@ImLooKingAtYou76 In Texas we would call an idiot like you a Fucktard...
Yes absolutely - when Anthony certifies something it is the last word of culinary excellence, at least, for me. - Anthony Rest in peace.
@@ImLooKingAtYou76 Jacques Pepin rules. But Bourdain was an obnoxious and pompous prick.
@@ImLooKingAtYou76 dead because he tried to expose pedophilia in hollywood
One of the great chefs of my lifetime. I remember watching his shows and once he talked about rutabagas. He said he had to hide in a rutabaga field for 2 days to hide from Nazi's in France.
He said that he never ate another rutabaga nor has he cooked with one.
Damn that's a cool trivia
that’s no reason to struggle with the english plural
@@FixedFace Grammar Nazi. lol
Expensive omelets. Cost: Eggs, butter, seasoning, and one nonstick pan per omelet.
LOL
Haha so true
That is why michelin restaurant is so expensive
its anodized aluminum, you can use metal on it
@@atommi1 Eh oui, toi tu produits la poelle, et nous on mange avec. C'est pour cela qu'on est fier d'être français. Toi, tu produits pas cher, et nous, on en profite.
I must’ve watched this video a dozen times over the years. I make both of these types and have been for years. I will tell you this, while I would consider myself pretty average at it, I turn French omelets into scrambled eggs more than I’d like lol! Jacques makes this look like it’s as easy as putting a straw in a juice box, meanwhile I’m over here stabbing my own hand with the capri sun straw. God bless this man.
I too end up with more scrambled eggs than Classic French omelets, BUT they are far better and creamier than my old way. mmmm
Same here lol I'm going to buy a new pan with straighter sides.
I make diner style omelettes all the time. I recently started making the classic French style. The great chef here makes it look very easy. I am doing my best to emulate him. But, it is much tougher than it looks. I can also say that the classic French style tastes quite different than the diner style. They are both good, but at the moment I prefer the French style. Thank you Chef for your terrific video.
Understanding and knowing how to make both makes you a better human. Provided that you're making it for someone else ❤
I struggle with it too, but it's a little easier if you stir it with 2 forks held in one hand to make a virtual "wide fork."
I’ve always used a rubber spatula just because I hate that feeling of the fork on the pan. Or a wooden fork. It does take practice but you’ll get it (I graduated from the cooking school where Pepin used to be a Dean, The French Culinary Institute . He did a couple demos for the students while I was there. Childhood dream to see him in person. This was 20 years ago almost.
@@gregstevenson7401 Nonsense.
It is so hard to do the French style. I keep trying, sometimes it is pretty close. I use a plastic fork because I do not want to ding my non-stick pan.
I grew up watching this man. He is one of my earliest influences and why I enjoy cooking 🥘
To those just starting to try Pepin’s “Classic French Omelette” technique, the key is the stirring in the pan. You have to stir and shake it like crazy to get the right texture. And don’t forget to let it slide down to one side of the pan or else it won’t fold well.
He explained it in the video, you mutt.
yeah but him using that fork in a non stick pan made me cringe. 😆
Been working on the classic french style for years now and I can say I'm finally not embarrassed to serve someone one anymore, all started with this video.
AMERICAN OMELET: EGGS, BUTTER, SALT, PEPPER
CLASSIC FRENCH OMELET: EGGS, BUTTER, SALT, CHIVES, TEFLON
😂😂
@Biff LeGrosBoeuf hahahah you triggered frenchie ?
@Biff LeGrosBoeuf But Im not murican LOL, you triggered again, french poodle hhaahhaahha
@Biff LeGrosBoeuf LOL BUT IM NOT ! REALLY ! I THINK MURICA IS A SHITTY COUNTRY IN MANY ASPECTS, BUT IM NOT ANTI-AMERICAN, LIKE TRIGGERED FRENCHIES LIKE YOU ARE. I LIKE FRENCH CUISINE MUCH BETTER THAN AMERICAN, BTW. IVE BEEN IN FRANCE MANY TIMES, MY DEAR FRENCHY SNOWFLAKE.
@@pocojoyo Biff's a troll. Biff likes to talk in the third person. Don't be triggered by Biff.
he is using an anodized aluminum pan which is safe to scrape with metal objects unlike commercial non stick pans such as tefal ones
BESTECAR now I can sleep tonight thank you
Commercial nonstick are fine to scrape too though. The “Don’t scrape nonstick or you’ll get cancer” shtick has never been substantiated.
NO. It is NOT an anodized aluminum pan. You can see the shiny bottom when he tips the pan to slide the omelette out. Also, anodized aluminum is very much NOT non-stick.
@@AfrewSpines it's the fumes from burning teflon that are cancerous if i recall. You'd have to get them up to 500 degrees for that though. Other non stick pans are fine. Teflon pans are illegal to make, nowadays
@Biff LeGrosBoeuf It is a non-stick.
I have watched this a dozen times and it never gets old.
I’m glad I. Bald
Can you cook an omelette yet?
After watching this video a dozen times I learned and I cooked the perfect french omelet just like Jacques well almost, Jacques is the professor.
I love Jacques, and I love watching him work. A great chef, and a gentleman.
secret ingredient: Dupont teflon flakes
@@sandeep_raman "non stick" he says
Being the top Chef he is, I'm sure you can use metal utensils in this pan, when it comes to cooking, he is smarter than you will ever be so shut it
its actually an anodized aluminum pan which is safe to scrape with metal objects unlike commercial non stick pans such as teflon ones
@@dfsdfgdhsdfh So I guess Im not the only one watching this today...Hello from California
@@dfsdfgdhsdfh Teflon is not dangerous for consumption.
The amount of skill to cook that simple omelette is insane, I been trying for 3 weeks everyday and still not perfected it. It's coming thought
I used to watch him all the times back when I was young! One of the world’s Master Chefs!
His skill never ceases to amaze me.
I tried the classic french one, following the video... It was like 45% success and still the best omelet I have ever made..
I probably made 200 omelletes since watching this video and I still can't get it that perfect. Best omelletes I've ever had in my life by a long shot. You also have got to try Heston Blumenthal's scrambled eggs, they are heaven
dont worry, keep trying!!😁😁😁trust me, mr. pepin has made thousands of omelettes!!! practice 😁😁😁
Chicken
Jacques Pepin is a kind, wise, and knowledgeable soul. I have learned so much from him over the years. I'm sorry about the small-minded comments about the non-stick pan and metal fork, where commenters assume it's Teflon. I have a quite durable ceramic nonstick pan that has no problem with my metal fish-spatula, which I use every morning for eggs. When faced with the cable TV food show desert, where everything is an absurb contest and one learns nothing about cooking, I turn to Mr. Pepin's videos. Thank you!
Terry - The pan was not ceramic - he gets them free anyway.
Absolutely, I agree. Who cares about banal details when a master chef is demonstrating a technique? Typical annoying internet critics, eh?
It's like golf. It's not the brand of club that matters, it's the skill of the person swinging it that counts.
Won't you scratch the shit out of the pan tho..!?
Tim SCHAU
i have watched lots of cooking shows and there is no one better than Jacques, there are lots of " jack legs " on tv
Jacques takes the most humble and mundane and makes of it a magic trick. I've watched this preparation of a classic french omelette and each time I am amazed by the execution.
Thank you, Chef Pépin!
I'm growing my own fines herbes, this year. The pot with chives has been around for five years but now I have chervil, flat parsley and a very slow-growing tarragon as well.
I love Jaques Pépin a true Master. He's one of the reasons why I love cooking.
Jacques! You're killing me with the fork on your non-stick.
its actually an anodized aluminum pan which is safe to scrape with metal objects unlike commercial non stick pans such as teflon ones
@@dfsdfgdhsdfh still sounds like nails on a chalkboard turned up to 11.
He gets to use a new skillet every episode.
Yea, I don't care if it's anodized aluminium or whatever, since you can clesrly see a huge scratch he made in the end, revealing the metal. So he made an omelette with flakes of the coating in it which noone should approve.
Also, butter really makes everything better but I'm shocked he calls this amount small. You could get away with way less. I wonder if there are really people who can eat this amount of butter as part of a regular breakfast and get away without serious health issues on the long run.
I have seen this video like ten times i can't help but enjoy his artistry
I could watch (and listen!) to the Chef all day long. He is poetry in motion.
My mouth is still wide open as to how easily he made them. His techniques will become mine. He’s the Master!
Clearly both omelets were made from scratch!
catchy
@@ronyeahright9536 Thanks. Not an egghead when it comes to puns but I try!
@@parthism ok Doshi, don't push your luck.
Great
@@parthism Stop yolking around. Dis ees seriouax!
This man is a legend, one of the best chefs and educators.
I have literally cooked thousands and thousands of omelets.
My first real bench test was an omelet.
With all of that experience I still watch this video every time it appears.
Merci Chef de m'inspirer depuis des décennies. Vous et Escoffier étiez mes premiers balises et je me tourne toujours vers vous!
There is always something new to learn.
Which style do you prefer: Classic or Country?
@@crcsheedy Eggs are an endless source of inspiration and education!
@@afridgetoofar1818 I prefer classic, my wife prefers neither!
Perfect. A lifetimes worth of skill. May you live as long as you want to, Jacques.
In the rest of the video, he eats the French omelet and give the American country omelet to his dog. 🤣🤣
In France NOBODY eats the french version. It's classic recipe... classic means very old Louis XIV standard... not usual recipe.
I lived in France for 20 years, if you cook an omelette like the American style you are insulting the person who eats it and the eggs. So I don’t know what you talking about...
@Moguls W Im french. In France you can eat omelette only in cheap 15€ restaurants and this is the US style omelette. In all french families, mum makes the US style too. I'm 50y old, I have never seen the white french omelette in my entire life in France.
LOL, very funny
I'm french Marine also and i eat sometimes the french version
This one individual that will be truly missed. He's a great french-american chef. Hopefully he will be around to bless us with his presence and great recipes. I grew up watching him with my mom.
Over quarantine I've gotten good at this. I've learned that butter will brown if you melt it at 400F or higher, so I have a laser thermometer and get my cheap nonstick pan to 385F. Butter goes in and boils off and gets foamy. Once there's no more water in the butter the eggs go in. The eggs need to be mixed very well by hand with a fork-- not with a machine or a whisk because you don't want air in them; it makes a big difference in how they behave when cooking and how they turn out. You don't really need to add milk or water to the eggs. I salt the mixture lightly because it's not in it long enough to make a difference. I use a rubber spatula to figure 8 in the center to open up space for the eggs to run into, and once or twice run it around the edge and fold the thin edge into the middle of the mix. As Jacques does here, you need to keep the pan moving the whole time, constantly shaking it so that the wet eggs on top are encouraged to run into the spaces made by the spatula and also to get them out to the edges of the pan to cook there. When the eggs are not wet enough on top to run anywhere, it's done. Anticipating the right moment to stop scraping down the sides and making holes in the middle is the difference between making an omelette and making scrambled eggs. If you wait too long it the curds will get too firm and the whole thing won't come back to omelette shape. So when the moment is right, and it's still wet on top but won't really run, you remove the pan from the heat and plate it like Jacques. It all doesn't take very long; it's about as quick as he does it here-- about 30-45 seconds. Gruyere is a good cheese if you want to add that; or also Boursin, which is a popular French garlic-y cream cheese sort of thing.
I've never seen someone wisk four eggs so beautifully.
then ur mom cant cook
He can also beautifully destroy a pan with the same fork at the same time
That was a lot more interesting than I was expecting.
I've watched Jacques for years. The absolute best cook and teacher I've had the privilege of watching.
He’s truly a master and a class act.
In 1980 I had my first French cheese omelette while I was living in Morocco and I learned to have it with Dijon mustard. They are the best.
He scratched that pan up so much I thought he was signalling to us that he was being held at gunpoint.
I'll pass on using a fork in my pan.
Chiszle depends on the pan. A really high quality pan won’t scratch when using a metal fork
This one is in céramique it's clear
It's a ceramic pan, not teflon.
LMAO right on
Jacques makes this look easy, which lets you know how skilled he actually is. I've been working on my technique to make a French omelette for about a year now and I still can't get it quite like his.
You need to speak with a French accent. Then your omelette will come out like his.
How many teflon pans have you gone through in that time?
Lmao a year? You must be doing something wrong
@@koningA I only use a fork is my wife isn't looking.
It was a challenge for me also. What helps is if you cook on much lower heat.
Woaw! French cuisine is a skilled art ! Well done Monsieur le Chef !
Never thought I’d find so much joy out of someone cooking omelettes
C'mon Pepin, you don't believe that they're equally good hahaha.
Yup, modern french ommelette is better than french countryside ommelette.
People who like the brown scrambled are the same ones who like the sunny side up eggs with the burnt plastic white part. They eat plastic sandwich bags for snacks.
What a privilege it has been to see a true master demonstrating next-level kitchen skills honed over a lifetime of truly impressive dedication to excellence. Watching his knife skills is a quick reminder that this individual was trained by the best, not a wasted movement, efficiency being the dictator of the truly great. We all benefit from his direction on culinary matters, the French have just been on top of the food world since forever! And PBS made this excellence available to all that were interested, from Julia Child to Jacques Pepin, who is on the sidelines to assume the great role of educator for the masses. I mean no disrespect to Mr. Pepin, I'm sure he will continue as long as his health permits, thanks for demonstrating excellence!
Just tried it and it was delicious. I added Champignons de Paris and persil herbs. I totally screwed the final presentation so I have to practise that part, but the taste was there it was divine.
Jacques: “Scrape edges with your knife”
Me: “Monsieur that is a fo....”
Jacques: “Stir with your knife as fast as you can.”
Me: “Its a knife.”
my name is jacques
@@lammensjack You mean jackass
I love how many people in this comment section for some reason think they know more about pans and cooking than a professional chef whose been cooking more years than we've all been alive
@P Kamino link to ur tv show please
Amazing Master of down home french cooking with style and technique Thanks Pepin for all the years you sacrifice to teach us perfect down home french cooking
As soon as I saw him whisking those eggs like that I knew this was beyond my skills right now.
"Different"
"Dee-frawnt"
"Close enough"
Hey, you guys give so funny comments. I really enjoy it. I like by the way the first method. Do it never diff rawnt ly 😂😂😂
Dont for get he called his fork a "knife"
lol
No not close enough. They bust balls with their language I say payback is due.
"Dee frawnt ? What is that ?"
😂😂😂 braaawn!
We need more humble cooks like Jacques
Scratching sounds were mostly from shaking the pan on the stovetop surface. He uses the metal fork on the pan lightly.
It's like being schooled by Yoda. Those were the best looking omelets I've ever seen.
Spread it like butter.
ayyy
are you talking about french guy cooking here on YT? He did this omlete, and he always says spread it like butter
LOL Bread it like butter, Aye lad, got to be from northern England
red00eye
@@monkeysnake77 lmao glad I'm not the only one who noticed
So basically 2 types. A French type. A classic French type. Thank you France..
It's a french recipe. As well as Frittata is italian or Tortilla is spanish.
The word omellette is French, so we should be grateful they gave us two variations, non?
🎼talk about the consequence, the consequence, of ignorance...
Yet we have american bashers come here and tell everyone that a french country side omelette is an american omelette and that it's horrible.
@@rooky3526 Where have they gone?, there are none
Never tire of watching this. So wish all of this techniques series was available. It was sooooo good.
I seen this maybe 15 or more years ago. I 've been making omletes that way ever since. I like the country style with cheese. Mmmm
So cool to watch a master display the techniques he’s spent a life learning. Great stuff.
Did not know it took a lifetime to learn how to scratch a non-stick pan with a fork.
wrassmussen Good point. We should all be watching videos of you instead!
@@AbsurdistAgent Nah. I make a terrible omelet. But I do hope to learn how to scratch up pans as well as Jacques.
wrassmussen it’ll take a lifetime
4:54 "This is the time, between the lips, that you would want to stuff it ..." Good advice for life. Timing is everything.
😂😂😂😂😂😂
If you ever want to watch what the difference between professional and expert, it’s this video.
Knocked out two casual masterpieces 60 seconds each.
If French accent was an art he would be the master of it.
We Are I’m French and I’m leaving abroad. I like to think that I have fairly good American accent but I love, from time to time, to use the exaggerate French accent, girls love it 😉
Nah, Michel Roux does that better.
Adrien C. No. Your dirty uncle would though
He is not a master in French accent but he does have a Master's degree in French Literature from Columbia University, no kidding
He's not really French, he's from Alabama.
I love Pépin, he's an absolute master in his craft!
A fork..a freaking fork. The guy made an omlette with a freaking fork. Mind blown
This guy has mastered his craft. The chefs chef... I rewatch this video every few months.
This man is one of the top unnoticed Chefs in the world Sir Pepin
I guess he's a star in the US, here in France it's true, never heard of him
@@trollenz here in Canada hes known as Sir Peppin
@@rinotidona4267 The guy has a hell of a resume from what I've just seen... I wonder why he's not more famous in France
@@trollenz this man is a cooking God. I always said highly underrated
4:06 LOOK AT HIM GOO!!
Sicko Mode
My ears hurt RIP
My wife and I both learned to cook perfect French omelets from the video. Easy as can be once you get the technique down. I have surprised several people with this.
fantastic
Happy Birthday Chef Pepin. I love watching all your cooking shows.
I remember when I first watched him when I watched his
cooking in a channel called 'Le Monde' in a hotel by the
beach in Mexico. I clearly remember it was 3 am and you
could hear the waves and while he was chopping up some
vegetables with a skill of a pro. I'm very happy he's still
alive and hope to get an autograph from him soon.
I came here for classic French teflon technique
Unbelievable. For years I've been doing this all wrong. Thank you, Chef Pépin, for your video!
I spent half the video trying to pronounce “ze cúrd” like him.
I thought he would say butter like "boot-ayre" or something. But nope...it was the one word he said that sounded totally American. Butt-errrr.
Riley Hamilton impossible, if you weren’t born in France :).
@@mharbaugh I'm glad I'm not the only one who's noticed the way he says 'butter'! It's become a dumb little in-joke with me and my friends.
Pro tip: while pronouncing a French “R,” pretend you’re actually saying a hard “G.” It’ll get your mouth in the right place. (Also, for French “U” (as in “tu”), make your mouth in an “oo” shape but say “eee.”
I remember the first time I saw this video and immediately went and made the country style omelette, my life has been that much more awesome ever since.