Alvin Tries to Make the Viral Japanese Omelette 🤯

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[@ragewinninethousand4140]

I practice this once a week in my restaurant and it’s one of those seemingly simple things that’s puts you in your place when attempted. Yours looked better than mine 😅

[@unknownperson8527]

A perfect simple omellete in a professional kitchen is hard in itself. Now, imagine different textures and doneness in one egg 💀

[@dj_fatlip8493]

It’s not too difficult in my opinion just quickly scramble and set them once you’ve got the fold down you’re good. Plating it is probably the hardest part.

[@Anewevisual]

It doesn’t seem simple at all LOL

[@Anewevisual]

@@dj_fatlip8493then do it??? Post a video??????

[@dj_fatlip8493]

@@Anewevisual bet. I’ll do it at work on Wednesday. I don’t get eggs on the house rn lol.

[@Joseph_yy]

That Japanese chef not only seemingly effortlessly yet perfectly making the dish, he’s also cracking jokes and putting out a great show for all customers at the same time, this is how you can tell he’s not just a professional, but a master.

[@vitaminstorm9429]

Not really. Its just omurice. You get the hang of it after a while. Its super common in japan. Idk why he tries to make it seem like its some sort of niche dish

[@justaguywithagoodphoto4801]

@@vitaminstorm9429you do it then

[@kingboji958]

​@@vitaminstorm9429 post a video and prove it then

[@CommentMasterBoom]

​@@vitaminstorm9429 To be fair he uses demi-glace instead. Which is pretty niche.

[@s.s.s.witchy757]

@@vitaminstorm9429 cars are super common everywhere. but there are some super nice cars made by masters of the craft. thats why its cool

[@riturajsinghbais]

The omurice guy is a legend. If you start researching Japanese cuisine and food and don't get to hear about his omurice that would be impossible.

[@andreohlund3536]

😅😅😮⁷😅😅😅

[@brodyonhotspot5719]

I will spread nem cheeks like butter 😈👾 i betta not catch uin my comments again lil bro😮‍💨

[@owenjohnson7447]

Ive heard it’s not worth trying as cool as it is

[@riturajsinghbais]

@@owenjohnson7447 me too.. but who knows? Need to try it myself to know if the hype is legit.

[@Doober7776]

It tastes like shit, its all a show.

[@jamielamie2229]

this technique was part of my egg practical final for breakfast class in culinary school. no im not joking, that was seriously my favorite class too

[@freddiefackelmayer5267]

So would you say that culinary school was worth the cost?

[@reikidagi]

Im pretty interested in the answer too please

[@PhiltheMoko]

​@@freddiefackelmayer5267 depends on how much you pay for it. I went to a no frills trade school and I'd say it was worth it, there are some pretty expensive ones about and I wouldn't say they are worth the extra you are spending unless you are looking to specialise in say pastry or molecular gastronomy and the course is highly recommended.

[@toastedt140]

​@freddiefackelmayer5267 The general consensus on culinary school is that it's unnecessary if you want to be a professional cook, but it gives you a slight head start in understanding how food prep works. There's nothing they teach you that you can't learn on youtube but it's good for getting your foot in the door in a lower pressure environment.

[@matthewbittenbender9191]

You got to be yolking me, right?

[@wynoglia]

Yo respect. That was indeed passable my man Props

[@gast7010]

It was shit

[@Therealpoliticalmuscle]

No, no it wasn’t.

[@iBedwars]

@@Therealpoliticalmuscle yes, yes it was.

[@hackerman2552]

@@Therealpoliticalmuscle yes, yes it was.

[@yetiimp]

​@@Therealpoliticalmuscle Yes, yes it was.

[@Unknown-si8yx]

The trick is to start making the football shape whilst the egg is still uncooked. By the time you have flipped everything it will be cooked. It's definitely hard to do and amazing how the chef does it effortlessly

[@Mark-ww1vf]

i thought this too but when I tried to do it my chopsticks ripped through the egg

[@Unknown-si8yx]

@@Mark-ww1vf it's all about timing. That's what I've learnt, you should wait until it's cooked enough to move around but not too cooked that the inside becomes hard. It's easy to say but extremely hard to do. I hope I can visit their restaurant one day

[@Kangaroofilet]

@@Unknown-si8yx yes you’re exactly right if he had been a few seconds quicker it would’ve been perfect those few seconds determine whether or not it will have the volcano effect when split open

[@danialrafid]

It's just decades of practice and mastering the technique

[@jephilologist]

And part of the issue with the demo here, is there's still not enough heat- problem with a home stove and a non stick pan. The og guy makes it on an industrial, on carbon steel. Not like it ain't doable with non-stick, but the og guy does a lot of finessing with the residual heat.

[@pure_zed]

I would highly recommend using a thinner pan, it really makes a difference. Your technique is great, and that simple adjustment will definitely help. A thinner pan will retain less heat while you get it out of the pan, and will allow you more safe working time to get it out. Kill the heat 5 seconds earlier on each try as well, to see what works best with your specific pan. Hope this helps :)

[@FameOfMaintenance]

its not the pan thats the problem its that he isnt wisking the eggs while frying with chopsticks..

[@TCSwizz2]

@@FameOfMaintenancethat’s only part of the problem. Using a thinner pan is solid advice and will definitely help

[@ActualHumanMigz]

In some videos if I'm correct, Motokichi would use carbon steel. I feel like of all pans, that'd be the perfect choice that isn't Teflon.

[@im-flare]

My toxic trait is thinking I could easily do this without practice.

[@osadevteam]

You could lol it ain’t hard

[@Johnytomm]

Your toxic trait is saying toxic trait

[@Revoltition]

​@@osadevteamtry making one and record yourself and post it on youtube, don't even think of deleting the failed ones and then retrying and posting the good ones

[@osadevteam]

@@Revoltition the failed one? This is just about how long you cook it, and ability to move the omelette, that is objectively not difficult, get off your high horse

[@JessYoutubeAccount]

POV @@osadevteam: Tells everybody they don't know how to do anything that requires skill or is intresting without actually saying it.

[@princessjello]

Chef motokichi is just the most jovial dude

[@diraltmcallister3523]

He's a national treasure

[@YourLocalSadNerd]

Bros high on life, it’s pretty easy to see he enjoys this a lot

[@ryanhaynes5127]

Joyful indeed

[@matchstick4439]

"Making the mother of all omelettes here, Jack! Can't fret over every egg."

[@YourLordMobius]

PLAYED COLLEGE BALL YA KNOW

[@charluu1929]

​@@YourLordMobius Try Texas Univeresity

[@calvite100]

​@@charluu1929Could've gone pro if I didnt join the navy

[@FrenziedFury]

​@@calvite100 DON'T FUCK WITH THIS SENATOR!

[@HaveAGoodDayFk.U]

​@@calvite100 sure uncle Rico. You probably could have thrown a football over the mountains too In your day as well.

[@bijportal5643]

Now you know why Itachi was so obsessed with making the perfect egg for his brother 😂😂

[@RezDK]

Kichi kichi guy is a legend👏👏

[@LoliKami]

The fact is that KichiKichi does it successfully EVERY TIME

[@MrNeosantana]

And puts on a full performance while cooking each time. Chef Motokichi is something special.

[@DoctorMcHerp]

Dude dedicated his entire life for that one product so of course he's going to be flawless. What everyone's seeing is the result of decades of practice and then they go try it themselves, expecting to nail it after a few dozen attempts.

[@tinybirdy4037]

Yesss finally someone who shows their mistakes, I love seeing these parts bc it makes it feel more real

[@shad3ryx714]

chef motokichi is just an absolutely great guy

[@Hypern0va]

I made something like this once, it was horribly misshapen but had that runny consistency inside; salt, pepper and chives on top and it was seriously the best egg I’ve ever had

[@jackhanna7426]

As a a line cook, I can confirm it does humble you😅

[@legend99ish]

Over cooking the eggs/ cutting too deep

[@myname-mz3lo]

classical french omelette is what they get you to make at cooking interviews... how do you not know that ??? are you alerican ?

[@jackhanna7426]

@@myname-mz3lo "cooking interviews" Yes you know what you're talking. About obviously 😂 shut up dude, that's not even a French omelette you donut

[@marzolaxo2456]

​@@myname-mz3lo alerican? First of all, what the fuck is that, also what does that have to do with anything

[@jacobmarshall5391]

​@@myname-mz3lo French omelets are the easiest for me.

[@maszlagma]

It must be so hard to learn consistency to present the same quality each time. Mad respect to that Japanese chef and to your efforts!

[@rishabhsingh7533]

I watched the Japanese chef videos, he made it look so easy😅

[@FlubberGamer]

It’s nice seeing the “failed attempts” because it makes you appreciate someones ability to make a perfect one every time a whole lot more. The best chefs(or really any form of skilled craftsman) always make it look easier than it really is.

[@riardomilos8014]

Yeah, the omurice Guy even invented some trick to go with as well thats crazy

[@j.rubach9910]

A trick people seem to forget about, is that you absolutely have to stir it well and quickly right as the egg touches the pan and is just starting to cook. This will help alot with the runny consistancy you want. But don't do it for too long, cause you also wanna form the omelette right as it starts solidifying around the edges

[@plebiansociety]

babish seems to overcook and understir it. It's already solidifying when he folds so the liquid doesn't move into the football shape when you cup it on the edge. Motokichi doesn't do a full fold, he just turns the edges and then flips it.

[@douglastaylor6532]

The fact that your looked almost like his is the win. I’ve seen him cook several of these and it’s amazing how other cultures have taken a simple egg and elevated the omelette and scrambled eggs to such heights.

[@CountNazgul93]

Foot BALL shape 😂😂😂😂

[@manfelt2959]

Zero two

[@sathvikhaa]

That's so adorable♥️

[@Mihajloje8643]

whyyou lie lil cubnt

[@capybara9521]

​@@sathvikhaa you like your own comment

[@angelsaucedo2231]

To anyone trying work on a regular omelette first. the pan rolling is the harder part. It’s called a French omelette. After that it’s really just about high heat so curds quickly set and seal the outside while the inside is cooked “rare”

[@bigmoneylost]

Bingo... In culinary school, at least in Montreal, you have an egg exam. And the omelette is horrible and is super easy to fail. I'd say I'm a great cook... but I have 0 patience, especially for a freaking omelette.

[@kieracampbell6097]

After it's done on high heat turn it down to medium it's one of my favorite dishes to make, if you want it more jello like add mayo and butter to it, if you want it more stiff use olive oil it'll change the flavor too so keep that in mind

[@Alucia0]

Omurice is seriously difficult, so getting it this good on your own is really impressive

[@infinitesession5439]

The trick is to shape it while it's top is still uncooked. It will cook the inside once it's sealed. Since its in the hot pan for a couple of seconds before plating it still cooks the eggs to a degree. So you have until the time of shaping and plating until the inside is cooked to that creamy perfection. If you cook it too much before shaping it the inside will just become cooked egg and not creamy at all.

[@daviddollins1614]

Use more butter/mirin mixture, get pan hot enough to light fry the egg before putting eggs in the pan. After pouring the eggs in stir it up a bit then let a layer of cooked egg form on the bottom of the pan. The easiest way to keep it in tact is by quickly moving the pan by the handle and tilt the pan to form the shape at the bottom edge of the pan. After you get the desired shape it should only be cooking for about 3, 4 minutes so there’s enough gooey eggs to rush out when you cut it.

[@ohwhatsarcasm]

give us a video guide this seems like good advice if it works

[@Amero2323]

3 to 4 minutes is WAY too long

[@farkasmactavish]

​@@Amero2323Maybe if you're a child.

[@dontblattme7227]

You dont even need the mirin, strain the eggs after mixing then maybe about a minute of scrambling

[@hloyhesit8403]

​@@farkasmactavish no, 3-4 minutes will cook the egg completely through and it won't do what you want

[@user-vz6kn1zt9k]

The part where he said that it had no external damage but was molten on the inside reminded me of Slow cooked marshmallows

[@Rose-yx6jq]

You forgot the line of red sauce.

[@mohnjayer]

Your attempt honestly looked great. That’s a humbling technique.

[@ExuCaliba]

I thought a French omelette was difficult until I saw the video on Worth It, chef motokichi blew me away!

[@timothy4664]

It's the same thing

[@ryanblue4166]

Looks like a french omlette over fried rice

[@sodakk17]

But that's a French omelette.

[@horneytoaster4773]

I made his recipe once. It was such a pain at first but it came out gorgeous on the third try. Not perfect. But definitely the one that went to my wife. I ate the mess ups.

[@atithipatel1243]

aww that’s lovely ❤

[@Wartgodz]

I'm assuming you need a very good pan that food doesnt stick. I tried but my pan was crap and it stuck. But my biggest question how do you get a semi liquid egg between the solid?

[@iribiss4155]

​@@Wartgodz A good amount of eggs on "Ripping high heat" so the outside will cook fast, while the inside is deep enough to stay uncooked. And then the expert-chopstick-method on pan to fold and shuffle.

[@horneytoaster4773]

@@Wartgodz ehhh I found more luck on med and just being patient tbh. “Ripping hot” would burn the outside.

[@Wartgodz]

@@iribiss4155 thank you for replying I'll make sure to add the thought to my food journal. Actually what temp do you consider hot so I can try your version.

[@goose020]

I thought i would try this for a food practical exam i had coming up and it was surprisingly easy

[@ShojoBakunyu]

I could never eat that texture of egg but I'd do anything to meet that amazing man! I want to give him the biggest hug.

[@TCSwizz2]

You won’t eat eggs over easy or sunny side up?

[@DuckDuckGoose13]

I think cooking at a lower temperature would help you get the eggs a bit runnier, and cutting at a shallower angle will help you cut just the top layer (so then it'll flop down by itself). It's really tough, but yours looks so good!

[@insomniacproductions1779]

I’ve never seen babish “stumped”. Gotta love the fact that even as skilled as you are man you continue to learn and grow as a chef. Kudos bruv. *btw that egg is certified in my book lol

[@TheIanQuinn]

That’s not Babish tho? Or is someone else doing the voice over in his tone?

[@alexbennet4195]

That’s Alvin who for some reason imitates Babish’s exact tone and inflection. It’s really weird because I’ve seen him on other channels like Buzzfeed Tasty where he sounds nothing like that.

[@tiffychevelure9107]

​@alexbennet4195 right, at first I didn't read the description or even look at the channel this was from, and I wouldn't have guessed this is Alvin's voice 😳

[@JoeyLorenzo]

Probably higher temp, but definitely work faster to fold to get the pan side firm enough while the top side is still liquidy. I've yet to try this myself.

[@zammymynakersnackstbmoth]

I've seen it and you couldn't have failed harder. Keep tryin.

[@callmebanona]

*Making the mother of all omelettes here Jack; can’t fret over every EGG!*

[@magnuslauri9391]

Gigachad game.

[@cr0w342]

I think the trick lies in getting the eggs onto the rice and cutting it open quickly enough that it doesn't have time to keep cooking in its own residual heat, but also knowing exactly how long to wait. Basically, some insane dexterity and insane cooking skills combined.

[@joshualewis2480]

I bet you know the secret, but a good chef never divulges

[@RickyThaRat]

You need to keep the raw egg flowing in the pan as the heat on the bottom of the pan gets higher to keep the inside portion wet or "molten" And also you need to slice your egg quicker before it settles and the inside cooks Of course you don't need to its just my advice lol

[@treyweeeee]

All that's missing from this is just the intuition. And that's something that can only be created with time and making this dish consistently enough.

[@djabroni_brochacho4644]

It's basically a french omelette, and there's tons of videos of this under that name. Manage your heat, and don't stop stirring. 10 seconds can overcook your end result so watch it carefully!

[@banthebananad7763]

I tried this once, probably the only time i made it right.

[@NachoSchips]

The temp on the first one is amazing

[@jasontran4525]

So low heat is what I found success with. High heat will make this harder to do

[@Yenrei]

Runs the risk of setting the inside too soon as everything cooks more evenly on low heat, which prevents it from sealing cleanly. But hey, you figured out a way to make it correctly, which is hard in itself. Nice job.

[@SWNelson7]

You did great. Thank you.

[@kingace6186]

This omurice is very common in Japan. It's even a staple of Japanese themed cafes.

[@YouthoughtIwaslying]

I accidentally make these kinds of eggs every morning. It called rushing the cooking process

[@plynwow]

It's that delicious brown gravy mixture for me 😋

[@JustSendMeLocationPlease]

Takes a lot of practice. You’ll get it. It still looked really good

[@millyonz2585]

"You're not wearing a Banzai Headband"

[@rugbird]

French omelette follows a similar thought process of fluffy outside/juicy inside. My issue with it is I just can't get rid of the "eggy" smell unless I add something strong like mustard to kinda neutralise the smell

[@nicholasrogillio4280]

Shout out to you for posting the failures and acknowledging the difficulty of it. I’ve seen the original and passed by thinking “yeah, whatever, neat trick anyone can do that.” Good to know I could in fact NOT do it!

[@Jared_Is_Near]

Man, these comments are awesome. On Facebook it's just a bunch of Americans whining about "raw egg" 🙄

[@Blove2125]

I seen and heard that to cook the egg is the heat control it's just rolling around my head with that. Plus mentioning about cooking the egg also reminds me of a scene from the movie Kung fu chef with Sammo hung where he teaches his student about cooking eggs

[@otaku3OBSESSION]

I just realized that the change of Binging with Babish to be the Babish extended universe is a lot like how Matpat is stepping away as a theorist, except for GTlive...

[@Americansikkunt]

Japan’s eggs are pasteurized differently, so it’s safer to consume runny egg

[@HughJanus-ey6cs]

You don’t get sick from eggs. You get sick from the bacteria on the shells

[@mohnjayer]

I live in the US and eat “runny” egg every morning. I’m safe and alive to type this to you lol

[@dellsantiago8108]

Maybe. You have a point

[@mspaint93]

​@@mohnjayer irrc, 1/20,000 eggs have Salmonella in the US, which is really low, but it does kill few a dozen people a year. It's not really a biggie, but it seems like a waste to eat them raw when they only have half the protein uncooked

[@HughJanus-ey6cs]

@@mspaint93 that is quite literally impossible that something can gain protein and mass from cooking. It might gain calories from the oil used to cook it but certainly not protein

[@jessicadavenport2808]

That guy has been doing it for years, and makes it look WWAAAYYYYY too easy! 🤣❤👍 You aren't doing to bad though. Just a lot of practice.

[@kodiakwolf2964]

I’d eat this I make it all the time you did pretty good! try it in a deeper pan with a thicker egg layer that’s how I do mine ❤😊

[@vizerdgreene195]

i think u gotta use a lot of butter to keep slippery so when cut it spreads out

[@grshift]

It's call omelette rice (Omurice) U can do it if u put ur heat temp on very low temp and then shake the pan while stir the raw eggs on cooking pan with chopsticks as fast as u can and then close the heat let it be hot so the skin cooked thin STRONG NOTE: egg requirements at least 2-3 for a prefect thicc wet Omurette

[@crazynachos4230]

Best tip from what I see is to make very much sure that you don't cut through the entire egg as you're opening otherwise it looks very passable 👍👍

[@seanhealy8004]

It’s a fucking omelette, a raw one at that

[@fourthpanda]

For everyone's reference. The name of Omurice place is Kichi Kichi Omurice and it's in Gion, the main downtown district of Kyoto. Also, this Omurice doesn't actually taste all that special 😂

[@Mzz_401]

Yukihira soma makes this effortlessly 😂😂

[@therepublic4759]

I prefer the consistency that yours has

[@retheisen]

The burner cap is as wide as the base of his pan. The flame is concentrated at the perimeter leaving the center cooler.

[@MrJustinpb]

His techniques aren't insane, they are French

[@slashz8]

White you can’t cook

[@alexmckenzie2511]

You’re too cool 👍🏼

[@absolutelynotnixesha]

Looks awesome! You did great

[@mgateamdoeverything]

Lower the heat and it will help. That first sear is important but control of the heat is important

[@matthewmyers7440]

Pretty good attempts really. I've gotten it down pretty good but I've always eaten somewhat runny eggs. The way I got myself to make them well (sometimes) is to remind myself that the eggs continue to cook as I flip the edges and put it on the rice. Flip the edges the moment you get cooked edges and it'll continue to cook a little bit before you can cut it.

[@aliababwa5153]

The trick is to keep the top runny and the bottom cooked (use low heat for better control) then after u fold and place it, only very lightly cut across the egg and the top layers may need a nudge but they should fall down smoothly. It’s also common for the egg to be so runny that when it’s placed some egg may escape thru the football ends (idk how else to describe the shape).

[@AzathothLives]

With enough experience and practice, even something as simple as eggs can become an elaborate dish turned into a spectacle. Fettuccine Alfredo was something similar. The dish was a dirt simple thing made for centuries, but an italian chef made it famous by making it with fresh pasta and tossing the pasta and cheese right there at the table for you.

[@lemguins7031]

The secret is to fold way earlier than you think you need to. The rest of the cooking to the proper amount can just be catered to rolling the omelette with the bumping technique at a way lower heat to set just the outside firm and to round out the omelette's sides. If it bursts slightly, just remember that all liquid that leaks will just seal their own holes along the way, so just forming the shape while fairly gooey is key. Also avoid thicker pans, because rapid cooling from reducing heat is needed.

[@joseperez8404]

Pretty sure food wars explains really well

[@WeedBoiii]

Maybe a lil more oil or butter to start a fry like they would in a wok. Itll cook the outside quicker and let you float and roll the omelette a lil better

[@pillar81]

I was thinking the same thing. That pan was way too dry. Just because it’s non stick doesn’t mean it’ll slide off easily.

[@nakamahaki650]

Low heat till you know then high heat when you can feel the egg cooked perfectly

[@playinnpwnin]

i saw a video where the dude perfectly flipped the omelette over the plate landing a perfect egg dome of deliciousness.

[@_Mouth]

I have practiced this quite a few times. The trick is to have the tip if your knife touching the egg when serving. Then gently make an arc making sure your knife dosent go deeper than the tip and it will perfectly fall open.

[@thskater1]

And for the people who just learned about Omurice. Look up the inventor and watch his videos how he serves it. That man is absolutely talented

[@christiangraham4579]

Imo, to even get as close as you did is impressive.

[@ColorCodeWhite]

As with all egg based dishes, its all about the residual heat cooking! Gotta get it off the heat source when it reaches barely solid form, then let its 'shell' surface cook through off the pan, leaving the outer egg layer solid enough to contain the inner 'molten' egg!

[@MrGravylegs]

Got to add a little water to keep it liquid and from setting up so quick. Also, I’d dial the heat back to have more control of cooking temp

[@solidghost1337]

It'd be a lot easier with a better pan. You need more like a wok, with a deeper bowl shape. That way the egg can pool when you tilt the pan, allowing you to close up the omellete around the pool and giving you that molten center. The shallow pan is why youre not getting much molten center.

[@limpyleg1570]

You gotta place it off center a bit for it to unfold by itself

[@u.s.militia7682]

Fully cooked eggs are always what’s for breakfast in my home.

[@roobiest]

it's speed. with perfect eggs its always perfecting speed

[@Tikimohn]

If you watch him he stirs it until it starts to chunk up, then it hits the heat real quick to set it while he flips it. The thing about having it ripping hot and not stirring is it's going to cook all the way through real fast.

[@maggiemcintosh6056]

You better be chanting "Ton ton ton" as you roll the eggs. Pretty sure it's mandatory

[@dirtblocks]

I once made this and it tasted amazing bro, i cant imagine what a perfect one tastes like

[@bunglebenjoyer]

“Ripping high heat” “nonstick pan” uh oh.

[@klbplays]

I’ve been making these for A WHILE. I haven’t nearly perfected the technique, but when I started I tried chopsticks and the same kitchen tool used here and found that chopsticks are easier to use. I saw a video about him randomly a really long time ago (the quality was not as good as now AT ALL) and I was so fascinated that I started trying it myself. Another thing to keep in mind is the edge of the pan across from the handle should be tilted moderately (about a 45-60 degree angle downward) and flicked a little harder than you’d initially expect to the wrist of the palm you have balled up. When you get comfortable doing it and you think you can toss higher, then go for it, but expect to motion the pan so it imitating the eggs falling speed of the egg just before it hits the pan again (hopefully that makes sense)!

[@Lts90]

That's bloody raw😂

[@inAllllllSeriousness]

I tiny tip, maybe use a deeper pan or more egg at once. The issue seems to be keeping the inside "molten" I think it needs to be thicker

[@jeromewesselman1654]

I’ve tried this about twenty times and your attempts turned out way better than mine ever did. But it is fun trying!! There is a way fine line from custard like eggs to too done!!

[@one_for_one]

I feel like he must add like butter or something to the egg mixture to keep the center molten like that