How to Make Omelets Like a Pro

Rolling sunny, tender eggs around a tidy filling doesn't require much more skill or time than a hearty scramble-but the result is much more polished and satisfying.
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ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americaste....
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[@Ed_H.]

Lan explains things so clearly and succinctly, and with such a soothing voice... She's an excellent teacher.

[@anthonyroberts9034]

Exactly what I came here to say !

I’ve only just discovered her and I think she’s fantastic!

[@BrilliantWhenYouGlow]

She should be on the calm app!

[@smody121]

Really hoping she's a car/home improvement/history enthusiast so I can see those videos next!

[@markbastings4451]

Yeah I really enjoy listening to Lan.

[@jonhjkim]

I love Julia's attempt after Lan's explanation. It actually added a bit of tension that you wouldn't necessarily expect from a cooking demonstration. Also, love that there were no swaps/Julia's first attempt wasn't perfect (but still very good). ATK is the gold standard of teaching people how to cook.

[@its_clean]

Agreed. Julia is a trained cook and almost certainly knows how to make a French omelette already, but the little bit of theater here is helpful. Nice to see a recipe demonstrated by its creator, and then attempted by another person, it's a good format for making it seem achievable and accessible.

[@rgruenhaus]

Julia is the butch in the kitchen.

[@LisaKM231]

FACTS

[@TheR3alRyan]

​@its_clean I mean if she knows the proper technique then this would probably have been a new experience for her and could have been a completely genuine reaction. As an American with French immigrant parents, one of which a chef, I have to say this is by far the most americanized version of Omelette Au Fromage. It's not wet like the French would like and this method has basically 0 technique involved, which is honestly perfect for the average NA home cook. Most Americans would think a proper French style Omelette is undercooked, in France this would be sent back for being overcooked.So basically this definitely caters to American pallets... which is good. Helps expose more people to other culinary styles. Also this simplistic version is probably 90% of the quality of the traditional French style Omelettes so that's good value imo.

[@toddgrx]

more videos by Lan please. love her instruction, love her tips, and love her humor

[@seriouslyreally5413]

Lan is a fantastic teacher! Calm, precise she doesn't do a lot of fussy extra movements when she explains the process.

[@jonslg240]

Agreed lol.. wish they'd (all YT chefs) just be honest about how much butter to use (or oil for other recipes) She literally has 1.5 or 2TBsp (4.5-6Tsp) of butter minimum in there, but she says 1.5Tsp lol I don't know why they all do this, but they do.. it's sad.

[@Familylawgroup]

I prefer the drier scrambled eggs over he wetter omelet. I also use cream cheese as one of my surprise ingredients Cream cheese scrambled eggs is hard to find but once someone who loves cream cheese tries is, they usually prefer it. I have seen it on a local breakfast menu called “the Wisconsin scramble.”

[@TheR3alRyan]

​@@jonslg240I mean this is light. In France butter is seen as relatively healthy and tends to be used fairly liberally, especially in an Omelette Au Fromage.

[@TheR3alRyan]

​@@FamilylawgroupThis isn't a wet Omelette lol. It's very dry by French standards. She uses 0 techniques in this method for Omelette Au Fromage, but it's just to help average cooks get a taste without overwhelming and frustrating them with the proper techniques. Also notice the non stick comment. That's not ideal in France, yes many use them, but typically at the "good" places they use a carbon steel with residue to impart extra flavor into the eggs.

[@marshastuder860]

Lan is my absolutely favorite trainer, she has so many tips and makes cooking very easy. A fan for Lan.

[@anthonyw5261]

This video gets a 10 out of 10 for omelet tips and the channel too ❤🎉

[@paulgaras2606]

This is very similar to Julia Child’s method but the bit about warming fillings before adding them in is brilliant!

[@StevenSeiller]

Julia wouldn’t have skimped on the 🧈

[@bryanmathew2079]

Or the Booze😂 Lol

[@davidbroadfoot1864]

372 Frenchmen watched this video, and all but one died. The surviving one is on life support.

[@xingli1337]

Overcooked!

Oh gosh! That’s not really a simple French omelette!

[@sarahm9723]

That was a perfect American omelette!

[@eviloverlordsean]

As God as my witness, I never thought to melt the cheese BEFORE it got introduced to the omelet... Thanks, guys!

[@aaronpettit3813]

Worked great for me, especially the tip about thickness and warming the ingredients (including cheese!) Before adding. I've been using the cover/steam method shown here for a while, but that last bit was a big help to setting the inside curds.

[@wattheheck6010]

I add a tsp of water to the eggs before whipping. This helps my eggs steam a little without catching on the sides of the pan, eliminating covering the eggs for one min. Melting the cheese is a great tip. Thank you, Lan!

[@PriusTurbo]

America's Test Kitchen has taught me so much about cooking but the omelet is the one I appreciate most. So many methods. Can't wait to try this one!

[@vidividivicious]

I liked them runny. Classic French like Pepin make a them

[@davidhalldurham]

Okay, I've made hundreds, if not thousands, of omelets, but I have NEVER thought of pre-melting the cheese. What a game changer! Thank you so much!

[@RashmiSaid]

Exactly! I’ve precooked veggies before, but never thought about pre melting the cheese.

[@necrosiskoc9617]

Same and me neither. Definitely going to try this tomorrow morning

[@icanwatchthevideos]

Lan is the Queen of Microwaves!

[@philg6115]

U should pre cook the eggs in the shell. It's a super game changer

[@slammerjaxlive]

Yeah, thats because by the time the omelet is done your cheese is a sheet of rubber if you follow these steps

[@keksic2831]

I tried this recipe, and OMG, the best omlet I ever had.

[@eclecticexplorer7828]

Got some helpful tips there. I haven't ever pre-melted the cheese, and I don't stir it quite as aggressively as it is cooking because I don't want to mess up the shape, but here she shapes after it is cooked most of the way. I do like to blend cheddar with something like havarti, gouda, or fontina, which can impact the flavor and meltability profile.

[@edeyden1326]

I make a pretty good omelet but I over fill it with sauteed veggies so I never get the "dismount" correct. I like this version of cooking the eggs separately as you demonstrated, then add the filling and let it set. Melting the cheese first is an eye opener!! Well done

[@kenmore01]

Maybe a bigger skillet and more eggs to go with your over filled veggies would help. More omelette to enjoy!

[@edeyden1326]

That would do it 😉

[@sjohnson65456]

I add cheese on top, turn down to low/sim, cover with foil and the heat melts it without burning the eggs.

[@marbelyurbina4491]

Me pasa igual

[@Chris-fn4df]

Don't put your filling in the center. Offset them so they get wrapped in the first fold. Much less of your filling will come out with the 'dismount'

[@ChIGuY-town22_]

Lan is an amazing teacher, and very talented cook.😊

[@minutebooks3245]

I like the underlying info rather than just memorizing techniques. She is a good teacher.

[@sarahm9723]

She explains the science behind it.

[@SWExplore]

Loved this video with July and Lan, but, Julia Child's or Jacques Pépin's omelet was by far simpler and just as good.

[@mccallosone4903]

agree 100 percent. this was more scrambled eggs than omelet

[@aaronf8119]

Now watch Jacques Pepin make one. This is good and easier, but I like his technique better. Yum

[@kevinc1956]

I use Lan’s method to make what I consider a French-styled Denver/Western omlette (is that a thing?) on my electric stove during colder months. I tend to cook outdoors on my griddle in warmer weather. Not technically a Denver/Western style omelette, because I prefer my omelettes to not have the eggs browned on the surface, but I prefer adding those typical ingredients to the interior of an omelette with the eggs cooked in the French style. Differences for my omelette include the following. I precook, onyo, diced peppers, and ham (or bacon) in a separate 8” skillet (doesn’t need to be nonstick). I also do not microwave the cheese before scrambling the eggs, or pre-scramble my eggs. I do preload the cheese (usually a provolone/cheddar mix) onto a plate and I put that in the microwave above my stove during prep (but I don’t melt it yet). When my onyo, peppers, and ham are almost ready, and my 8” non-stick skillet preheated to temp (I usually use a little ghee in that pan instead of unsalted butter - more temp/timing tolerant). At that point I scramble, salt, and pepper three eggs in a bowl, then put them right into the heated non-stick pan to cook, stirring them as Lan does. When the eggs are almost done (as Lan shows), I then hit the 30-second button on my microwave, turn the heat off on the eggs, cover them, and move them off the hot cooktop burner to finish from the residual pan heat. When the cheese has melted in the microwave, I add it to the center of the eggs, then also add the cooked onyo, pepper, and ham. At that point the omlette is either ready to be “dismounted”, or just needs a short amount more time to under the cover to finish cooking from the residual pan heat. I’m normally only making one omelette, but Lan notes you could make more and keep them warm in a low temp oven. My process yields an omlette with the eggs fully cooked and fluffy, but not browned on the outside, with fully-cooked interior ingredients including cheese still completely melted. My toppings often vary, depending on what I have available. I frequently use a red pepper sauce produced by a friend’s son, or some hot sauce (but not too much). I will also use some chopped herbs if I make it when my herb garden is producing. I also like a salsa topping occasionally, or even just some fresh-grated parmegianno reggiano cheese.

[@martinarcher1503]

If Jacques Pépin was dead he'd. be spinning in his grave

[@johnsinglet575]

Lan's videos are some of the best cooking videos out there.

[@mrkattm]

A proper French omelet should have a Nappe center consistency, it should be like baby drool.

[@i95smuggler]

I want to say "ewww" but you are correct

[@stickman4087]

I don't know how she cooked the eggs so much and was still able to form it into an omelette, I swear if I tried that I would've just had scrambled eggs lol

[@mrkattm]

@@stickman4087 It works just keep your heat low, spread them out when they are just a tad wet then smooth them over with a rubber spatula filling in any holes and finally be patient and wait. A proper omelet should be just a little bit creamy.

[@Chris-fn4df]

Not sure why we need to make a French omelet. This video is just "omelet". Also, 7:53 it was clearly quite runny.

[@JessicaVanderhoff]

What a horrifying choice of phrasing!

[@mousiebrown1747]

Julia Child is sitting up in her coffin because no one “flipped” the eggs 🍳 in the pan! 😳😱. But she will agree on the “roll out.” I’m happy 🤩 because I can do this omelette technique!

[@rockyvillano777]

I do my omelettes in a well seasoned carbon steel pan with no problem. You can also make a two egg omelette in a smaller pan

[@EnterMyNameHere]

I'm on a tight budget right now, my breakfast of choice are eggs and as soon as I search for egg recipes this comes on. This is perfect, now I practice this every day. More videos with this format please.

[@JK-pp2xl]

I'm not on a tight budget and I fix eggs every morning. So delicious. So many ways to make them. Add some toast and you have a meal that even an entitled billionaire would enjoy.

[@EnterMyNameHere]

Yeah. I've been practicing and I'm getting there. I usually use two eggs, it seems a joke but for some reason three works way better. I place a slice of sausage next to the cheese and it's even better.

[@mateusgabriel3013]

​@@EnterMyNameHereHope you're better now. Wish you a good 2024.

[@EnterMyNameHere]

Yeah. Not that tight, don't know what's gonna happen at work still somewhat better tho. Thanks. Happy new year, amigo 😊

[@wesrobinson7366]

Is there anything Lan can not make better? She always is the best person to explain the technique in a way that is knowledgeable and approachable. I've been using a similar technique for years, though I use a rubber whisk and move the pan for the first bit of cooking then I use a small spatula on the finish. The precook of cheese works or use some flavored goats cheese that you don't need to premelt. I haven't ordered an omelet out since I learned how to properly cook one as they are always just brown over cooked eggs at most omelet stands. Often at a nice hotels omelet stand I will ask if i can do my own and it's funny to see others ask for it be done that way after me.

[@justinstevenson5807]

Excellent. Thanks Lan.. I love watching you cook!

[@stephenlaurie6920]

Lan is a pleasure to watch and listen to....very well explained!

[@lacarloshall7073]

I made it and successfully completed the dismount. Thank you, Lan and #ATK . ❤🎉😊

[@frannydai]

Hey Lan, thank you! I've been trying to improve my omelettes for about a year. I struggled with when to turn the heat off. Cooking the eggs longer like you did and then turning off the heat for only a short amount of time produced a great balance between the interior and exterior of the omelette. I can't believe it turned out so well on my first try. This video is legit, much appreciated.

[@antoniootero9484]

ATK - The Toyota of Cooking. They test and repeat until they've found a recipe/method that's actually useful to home cooks.

[@808drumz9]

Lan is such a great teacher! I've learned a lot from her videos

[@SM-ff2sy]

For the love of God Julia, Please give Lan some space to at least stand in front of the stove to cook comfortably.

[@robcurtis1779]

You don’t really need to pre melt the cheese

[@ahagstrom]

I tried this method today for the first time and I think I nailed it! Wish I could post a picture! Thanks Lan!!!

[@johnny4713ify]

Just followed these steps and gotta say my omelet came out 🔥 The tips work especially warming up the 🧀 Tomorrow I'm going to load it up with 🥓 and veggies 👍🏻

[@w6qd]

YAWBO (Yet Another World's Best Omelet) video. I was cynical going into this one, due to the fact that ATK sometimes over complicates a recipe. I was pleasantly surprised with Lan's presentation; she presented an excellent omelet and kept it simple. It turned out that her and my technique are similar, but I learned a few new tricks (e.g. pre-melting the cheese) that I'll have to try out.

[@S_Paoli]

maybe I can't quite make an omelet like a pro, but I've been told that I eat omelets like a pro. 😍 but I'm maintaining my amateur status, just in case omelet-eating becomes an official competition in the Olympics.

[@SuziJacuzzie]

😂😂😂 you're funny 😅

[@TheLuckymod13]

I just did this. This omelet blew my mind. I had no idea it would be somehow so creamy and delicious. Amazing. Thank you so much for this video!

[@aaronlopez492]

Don't stress it Julia, it looks delicious specialy if you add guacamole or Pico de Gallo sauce. Yum, yum que rico🤤

[@Custerd1]

You don’t need 3 months of practice like Lan had?

[@frankhughes001]

I ❤❤❤ Lan, she's the BEST! But… I would literally not use a single method described in this video. Let's begin… • You can make a perfect omelette with as few as one (1) egg, easily, in a small 8" pan. It's my go-to single serving omelette. • Whisking is far superior to mix the eggs, not even a contest. (TIP: Extra whisking makes extra fluffy omelettes). • Stir the egg curds? Totally unnecessary. Just pour the eggs in. Don't stir a thing, just leave it alone. • Pre-melt the cheese? Completely pointless. Eggs in, then cheese - sprinkled all around. Cheese melts perfectly in the hot egg. • I ditched Teflon pans years ago and use seasoned Carbon Steel instead. Works perfect and lasts basically - forever. All Teflon pans will end up in the garbage no matter how well you take care of them, guaranteed. Plus, the Teflon manufacturing process is horrible for the environment and is proven to have nightmarish health effects from the unavoidable manufacturing waste. • Finally. I cook omelettes till slightly browned, AKA the "Maillard Reaction". Browning = flavor. Try it, you'll be surprised how much better your omelets taste. And look, IMHO. Still ❤U Lan! .

[@ragetobe]

Here is an interesting fact: Teflon is known by another name for those of us that don’t like to get wet in the rain, Gore-Tex.

[@americanfreedomlogistics9984]

i usually do skillet method but then i also do them on flat top

[@iamgates7679]

You can always tell a real cook when they treat beating eggs like Bob Ross treats paint brushes 😅

[@Gregorious2270]

My wife caught me watching this, now I have to make this for breakfast…probably every day🤓

[@smitty2180]

Thank you for making this video, I am 66 years old and I finally know how to make an omelette thanks to Lan. I made one today it was a huge ham and cheese omelette and it was delicious, it would not have passed muster though because it wasn't a 9 or 10 but it was close. I love all your videos but especially Lan's segments, thanks again.

[@1DrBar]

3 eggs for how large a pan?

[@mihirsaraf6425]

Loved it.. will try

[@AlistairKiwi]

Wow - now I know!

[@grins047]

Lan Lam is the best to listen to and she is so clear about everything. Thanks for the tips.

[@cullen406]

You can't get the recipe online without signing up for a free-trial subscription! So, I have to enter all the info manually into the Samsung Food app. Great recipe, but this sucks! Just give us access to the recipe info or put it in the description for crying out loud! Please like this comment so they'll hopefully see this! Ty

[@rickpetersen4618]

Julia Child's suggests beating your eggs 80 times, there is a much easier way I found after having a couple of my own cafes. There's too many steps to Land method 😕

[@carontownsend9890]

I make fabulous omelettes and I agree with most of this but an omelette should never stand, my family has to be sitting at the table ready to eat as it comes out of the pan IMO your omelette looks anaemic! I fold mine in half about 30 secs before serving and add a small extra knob of butter to the hot pan tipping the pan until the butter runs underneath sizzles and makes the outside a golden colour. I then tip onto a plate with the golden side up good idea to melt the cheese though. a great filling is Philadelphia cheese and cooked spinach with a tiny grating of fresh nutmeg, obviously heated through before making the omelette

[@rena764]

Lan Is The Best. She's really knows what she doing. Taught me so much.

[@infin1ty850]

It should be noted very specifically that this is a French style omoelete. American and Asian style omelets are usually cook at a higher heat and have browings. Not that one style is better, you should eat your food however you like it, but the difference should be noted.

[@bengt_axle]

I looks like a French style omelet but it is not. A classic French is made by shaking the pan continuously so as to make a thin-skinned-wrinkle-free envelope filled with a very delicate curd of scrambled egg. When you cut into it, this very homogeneous curd will run out slowly. It is quite difficult to get right without practice. This omelet is more American style with a French look because the inside is spread out on the pan and then folded. It is cooked over several minutes while a French omelet is done in less than a minute or so. I think they didn't try to replicate a classic French omelet because in America, people tend to prefer the curd a little firmer and also because a French is more difficult to get right.

[@JessicaVanderhoff]

Browned eggs are so gross. They immediately smell sulfurous and will not digest well. Lots of places do serve them, but a trained chef shouldn't no matter what style of cuisine.

[@infin1ty850]

@@JessicaVanderhoff how is it possible for someone to be so wrong yet so confident?

[@mrbear1302]

Absolutely loving the new style with the interruptions! 🙄

[@jamesprior2496]

If you have too much egg in there it's hard to fold, and if there's not enough egg in there it's...um...hard to fold.

[@KydenBufect]

Terrible technique. The only omelet video you need to see is Jacques Pepin. He does French and American like a virtuoso, not like this pedestrian video.

[@walterjoshuapannbacker1571]

I always use a stainless steel or cast iron pan for omelettes and they never stick. What am I doing right? ;-)

[@i95smuggler]

Using more oil/butter. That's what

[@jgz6989]

I find it hard to imagine she used the same method at the omelet station. 🐔🐔🐔

[@BlitzKing2000]

It's 10:40 PM while I watch this..........and now I'm starving

[@ericfielding668]

I made one today - but realized I forgot the filling when stirring the eggs. Even so, it turned out great. I used a carbon steel crepe pan and had no issues with the low sides.

[@jimaugie4993]

Lan Lam is an excellent speaker and cooking instructor. It's a pleasure watching her.

[@lisedionne4649]

Simply The BEST !!!

[@carolevilleneuve7411]

Can you also comment on Julia Child's technique of briskly moving the pan back and forth until the eggs are cooked? I've tried it a few times and was quite impressed with its efficacy.

[@almeadows8277]

Study Jacques Pepin and Alex French Guy Cooking French Omelette videos; they are the best. It took me months to get everything right, but I finally got there.

[@acabblm64]

Lan showing off those microwave skills from the techniquely video! I love it!

[@homemadefood99]

🙂Great job! 👍This is simply fantastic.🙂We love it! 👍Big like 🙂Thanks for Sharing amazing and incredible content. 👍🙂Your new friend here. we really enjoyed your content. We visited your channel & love it. 🙂Stay blessed and keep Sharing! 🙂🙂Stay connected🙂🔔✅💯👍🤝🙂🙂🙂🙂

[@dondiezel]

How is this different from Gordon's off the heat on the heat method? Which is better?

[@rodgerneeb301]

Through the years I have angered many people with my opinion that Omlets should be outlawed and replaced with fritattas. The filling falls out of an omelet, in a fritatta the egg glues all the ingredients together. Rise up and replace omelets with fritattas!!!

[@BillyJoeJimBob8]

Over time, I have also learned to appreciate Fritattas more and more. I still like omelets of course, but at my age, I don't feel it necessary to have to chase all the little bits of escaped ham, peppers, shrooms, onion, etc., all over my plate in order to finish eating. ;-)

[@WastrelWay]

I make stovetop frittatas and I agree. They are much easier, too. But the main consideration is you can use fewer eggs to "glue" (as you say) a lot more ingredients together.

[@caroln3564]

​@@BillyJoeJimBob8I strongly feel there are ways to "glue" the ingredients, which you can't stand to keep chasing around your plate anymore 😂, into the omelet ... sort of "frittata" way.

[@its_clean]

I love frittatas, but they are a totally different animal. This is a French-style omelette, and the filling is typically minimal. Even the cheese here is more of a modern concession; the traditional style has no filling and is only egg, butter, sometimes cream, and plenty of herbs to finish. You would never make this style of omelette and load it with ham and peppers and onions; that would be the equivalent of making a Philly cheesesteak and stuffing it with tomatoes and cucumbers and covering it in mayo.

[@kindabluejazz]

People tend to get angry with 'opinions' when they're presented as the 'one and only proper way'. A French omelette is an entirely different experience than a frittata. Sort of like the difference between ice cream and gelato.

[@VeretenoVids]

I know this makes me a complete omelette heretic, but I actually like a little toasty gold on my omelettes. Without it they seem so bland and unappetizing on the plate.

[@jennyt7612]

Completely agree - I like the toasty golden edge on mine too

[@frankhughes001]

💯 Gotta have a little browning.

[@cosmoplakat9549]

Watching an episode of breakfast pizza, an ingredient was cottage cheese. Y'all made such a huge deal out of it like it was some kind of inferior ingredient. "I know, I know, but trust me" is what.the host says after telling us how her husband just cannot deal with it. How is it that much different from things like sour cream or cream cheese? Cottage cheese is immensely popular and is an affordable way to get protein. When oh when will cooking shows stop doing this kind of disparaging of certain ingredients?!?!?!

[@i95smuggler]

Hand grated white cheddar. Never use packaged shredded cheese.

[@kone.linngus3651]

Iva a rare, early Griswold diamond logo erie cast iron skillet that i can cook perfect omelets in, but its a medium thick skillet. BTW, the chef actually overcooked that omelet.

[@jullesadams1398]

I love to see you back!

[@pavkRN]

If i see lan, i click right away because i know I'll learn something new.

[@naliniganguly649]

Please let us know if those eggs are at room temperature or straight out of the fridge. Thanks.

[@i95smuggler]

You can use them straight from the fridge but room temperature will make the best omelets. ATK recommend to bring eggs from the fridge to room temperature, you can let them sit in a bowl covered with warm water for about 65 minutes to reach true room temperature. If you are pressed for time, you can use them after sitting for 10 to 15 minutes but they won’t have the fluffiness or lift of fully room temperature eggs. Be careful leaving them out for more than 2 hours; you’ll risk them spoiling.

[@ChiIeboy]

_Invest in small and medium size whisks-you won't have to use a fork, instead. Genius!_ (Apparently, ATK only keeps large size whisks on hand.)

[@i95smuggler]

​@@sandrah7512😮👍🏾

[@evanherk]

Give Lan the floor. The other lady is just an irritating distraction!

[@mpukas]

Julia Child is rolling in her grave. RIP, Julia. To see true omelette mastery, look up Kichi Kichi Omurice.

[@GatekeeperGuardian-wv3cd]

I respect Jacques Pepin, but I say Motokichi Yukimura understands the omelet even better than him.

[@theycallmekdawg]

Those are some nice folded scrambled eggs

[@mayqueen0069]

A Teflon pan contains forever chemicals 😢 use cast iron or stainless

[@dejanzie]

While visiting my grandma say 20 years ago, she made me an omelet with just a bit of pepper and salt added, nothing else. It was so perfect I vowed to never add another ingredient until I get to that level. Maybe this video will help 😀

[@wy4998]

Lan is so good, her technique about code searing steak changed my life

[@dugwug7703]

I'll stick with Jacques Pepin's method. It's worked well for me for many years.

[@i95smuggler]

Do what you like

[@joedesando4440]

Very well done, great explanation. Lan is a 10 + !

[@mayonnaiseeee]

Interesting. That smooth exterior on Lan's omelet looks amazing. So, say if I wanted spinach, onions, and tomatoes, I should just saute those up first and have them hot and ready to go (along with the melted cheese strip) before proceeding. Learned a lot here...going to experiment. Thanks Lan and ATK!

[@mayonnaiseeee]

@@sandrah7512 Thanks for the info!

[@chefdump]

I have a huge crush on Lan.

[@guysolis5843]

I came into my apprentice after cooking in steak houses and at home. It was a bustling business full of high stress for the cooks and especially the apprentices. One day the head chef/owner walked in and asked "who here knows how to cook a decent omelet"? One other guy raised his hand and I was damn near dismissed until I asked, "French, Denver or other wise?" The chef snapped around and put me and the other guy on the burners and we did a face off and cooked a few different omelets. The chef liked my French and I was chosen and made Omelets 3 times a week for Mayor Wellington Web..The chef ordered 4 omelet pans just for me..

[@CBDabbs]

I prefer the French method.

[@andhisband]

I made a cheese omelet today for lunch, and it was wonderful. This method is way too fussy for what I expect to be very little gain. Everybody here can trip all over himself to praise this video, but for me, bah, humbug.

[@markczarnecki7251]

..or try this simple alternative: turn down the heat and cover it. I use a pizza pan. No stirring. Flip it when it's firmed up, but still wet on top. Then immediately place the cheese (non pre-melted). Replace pan cover for 30 seconds, then fold and serve.

[@jamesprior2496]

No thanks. I like my omelet yellow on the outside - not BROWN!

[@markczarnecki7251]

@@jamesprior2496 Me, too. Low heat and it won't brown.

[@jhford1234]

Lan is the best!

[@jriceblue]

let me just add to the chorus of love for Lan. She's great. More Lan!

[@Wiencourager]

I would never use non stick for an omelet. I use cast iron or a stainless lined copper pan. It does take a proper amount of butter.

[@jamesprior2496]

Not to mention a properly seasoned cast iron skillet. (But I believe you already know that!)

[@kozmo678]

This is the first time I've seen an America's Test Kitchen video and it was fantastic. Thank you both for being informative and entertaining!

[@JoeJokes-l8j]

Put something in the omelet! That was weak.

[@teresasilvacorreia797]

MY GOD YOU CALL THIS AN OMELETTE???????? MON DIEU C'EST MINABLE.

[@GatekeeperGuardian-wv3cd]

I am so glad I'm not the only one who found this omelet overcooked