I love it! Um, what is it?
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Omelette, bro
Cool. The lighting makes the egg seem white or very pale yellow, so I couldn’t tell if you had done some kind of cornbread turnover or something.
I would usually prepare an omelet less cooked than that, give it a try next time. A nice creamy omelet is a culinary dream.
Yeah I think you’re right — could have gone a minute less
Yeah I thought it was some kind of dough as well.
Still looks good!
Nicely done. I’ve watched Jacques Pépin’s instructions dozens of times and I still fuck it up.
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Eggs are so delicate its really a case by case experiment . Depends on the stove, the pan, whether the eggs are cold or room temp, etc. Keep playing around until you get it just the way you like.
Did you use a whisk to beat the eggs? I much prefer using a whisk to get some air in them before cooking, helps to keep them fluffy
Pepins technique is great but it produces a specific style of french omelet that is not to everyone’s liking. But one thing he gets right is that eggs call for lots of butter.
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98% of people cook eggs at too high a temp. Lower the temp 1/3 of the dial and your eggs will be 100% better.
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And the key to a good French omelette is lots of chives. It makes a world of difference.
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I admit I have a hard time seeing it as anything else on an omelet, but I am also looking at a large picture on my desktop monitor and I primed to think it is breakfast since it is breakfast time where I am and there is toast beside it in the second picture.
That’s the style I want to be able to make. I can do more rudimentary omelettes, but I every time I shoot for the creamy football shaped French one I end up with scrambled eggs.
I am not skilled enough to get that tight shape, but I can get the fluffy, creamy texture most of the time.
Room temp eggs, medium low heat and constant, but gentle, stirring.
Chives are perfect but actually a surprising range of fresh herbs works.
My peak omelet when I have the time is: cook mushrooms in a separate pan with garlic, shallot, butter, parsley, thyme. When the mushrooms are done make a creamy french omelet and add in the cooked mushrooms just as the omelette is done and behind rolled up. Heaven.
What’s this room temperature eggs crap? This is America, where we keep our eggs cold for reasons nobody can explain.
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One neat trick to getting eggs that are room temperature is to take them out of the fridge before you cook them.
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We keep them cold because our factories wash off the natural preservative which they don’t do in Europe.
I mean take them out of the fridge 30 min before cooking. It reduces the thermal shock and prevents the proteins from seizing up and helps create that silky texture.
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yeah, i beat the eggs with an electric mixer. was in a hurry so didn’t take the time to let the eggs come up to temperature (leaving them in lukewarm water for a few minutes can do the trick). i also sometimes add whipped cream to the eggs before cooking, but i was out of heavy cream and didn’t feel like making a run to the store for obvious reasons.
