Pro Chef Reacts to Jacques Pépin’s famous OMELETTE techniques

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We dive into Chef Jacques Pepin's masterful French Omelet techniques, with Frenchy by my side, beaming with pride!
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[@ChefBrianTsao]

Use my code CHEFBT to get $30 off on their E7 series model. FlexiSpot E7 Pro standing desk: bit.ly/487G8Rx

[@YoKnow]

I got my stickers in the mail yesterday which was my birthday! Probably the only gift I got on my birthday!

[@Joe_Murphy-REV_Realty]

OMG!!!!!! The metal fork on the Teflon!!!!! It made my chest hurt!!! I was saying out loud, "Nooooooo!!!" Lololol

[@badelementofstyle5238]

Not sucking up to your sponsor, but I've had a Flexispot for a few years now and it's the best desk I've ever had

[@kuyajhin]

kzbin.info/www/bejne/h4SypoqeeNiMnKc

[@inoob26]

You should probably show Frenchy the omurice video made by Tasty filmed in the Kichi Kichi restaurant titled "I Went To Japan To Make The Most Difficult Omelet" Kichi Kichi has his own channel too so his videos works too

[@GTSE2005]

I second this

[@arthurbrandonnielsen]

Fourth. Find some videos involving omurise and/or tamagoyaki.

[@zachb4576]

Any of the Kichi Kichi videos, really. I actually prefer an earlier one where he shows off more. You should also watch Jacques debone a chicken, and cook pho.

[@galenmarek4582]

Or the uncle Roger version of that video

[@vincelicas2422]

went to the comments section to see if someone said this LOL definitely should do a omurice react video!

[@drunkhas]

MOM! Dad and Dad are fighting again!!!

[@tsgillespiejr]

I laughed too hard at this 😅

[@be7ue]

i love this. frenchy watching his idol. his half smile the whole time. a heart full of joy

[@82ndAbnVet]

I didn't think I could like Frenchie any more than I do, but when he told you to "hurry up", he became my hero!

[@aq5426]

j'aime Frenchy.

[@jjennnaayyyyyyy5729]

Jacques Pepin is nostalgia for me ❤❤ being a kid watching this with my mom. When he cooked with Julia Child oooof perfection!

[@adamboldra6210]

First time I cooked was 3 years old and I tried to cook eggs In a plastic cup on a stove, and my dad just happens to get up before the stove started a fire. Thank God. But that's the time my family realized that I was interested in cooking. I love cooking. I then studied cooking from my grandma. She taught me how to make chocolate cake from scratch . I'm a cook that became a jack of all trades from auto mechanics to building houses to electrical to how plumbing works. Also how to run big equipment . My first love is cooking. God bless my grandma . And my mom and dad for putting out that fire .

[@SammyRenard]

Bless your parents for also not getting on your case and accepting that you made an inexperienced mistake too! :3

[@Shawaeon]

I was around the same age when I had my first cooking experience. I myself have no memory of this, but my mom loves to tell the story. We were eating spaghetti with my mom when the phone rang. It was a pretty short call, but by the time she came back I had climbed on the table, stuffed a toaster full of the pasta and was trying to turn the thing on. Mom moved the toaster to a safer location after cleaning it.

[@dpclerks09]

They might've put out that literal fire, but seems like they helped to nurture that spark of joy that was already inside you.

[@CoffeeCupVT]

One of your 1% here (antique female): Frenchie's response to Jacques Pepin is charming. And thanks, guys, for showing this old broad how to crack an egg properly. Soooo satisfying doing it on a flat surface! Love your channel, Brian, and SYWTGF, too!

[@NinjAsylum]

Thanks for making me feel old. I literally remember watching this on PBS when I was little. Jacque and Martin Yan were the reason I became a Chef.

[@mirandaandrews2872]

I like them both to😊

[@kellyc2425]

It's exactly how I learned how to make a correct and proper French Classic Omelette!

[@kellyc2425]

When I was 11, I learned how to make a classic French Omelette from watching Chef Jacques Pepin on PBS! NOBODY knew how to make an omelette that I was really interested in eating... Either cooked WAYYYY too hard, or browned (YUK!) from too high cooking temp, or curds too large giving the omelette the wrong texture. Then I watched an episode of Chef Pepins... and.... BLAMMMO! PERFECTION!! 😊 I'm 63 now, and have one at LEAST every weekend. I went to a restaurant with my wife one weekend, and sent it back, as it was way wrong. Correct shape, but overcooked. After sending back the 2nd one, the waiter said "the chef would like to know if YOU can perhaps show HIM how to do it". I said "Gladly! But I want both meals comped" So I did... and their chef was convinced I was a chef by profession. NOPE! SHIPYARD WORKER!! 😂😂😂😂😂😂😂

[@scottharkins]

New T-shirt idea, courtesy of my wife, "I eat ash." You're welcome. LOL Love the content on both channels. Y'all make us learn and laugh at the same time.

[@Mcgriddles90210]

Chef Brian I've been watching for about 2 years now and I always appreciate how ypu explain "the why" for everything. Never change dude

[@Bobeeha]

2:06 i personally crack the eggs on the inner side wall of the bowl, which not only provides a flat surface but also prevents egg whites dripping outside of the bowl

[@princejoseph8280]

I break it outside but just enough to make a line crack so as no dripping and then put it above the bowl and use my fingers to crack open the line crack.

[@dagon7259]

Speaking of Japan and omelettes, it would be interesting to see you guys react to Tasty's video titled "I Went To Japan To Make The Most Difficult Omelet", the bonus in particular especially so.

[@jorgesanchezjr]

Love having two chefs explain Keep up the great work

[@wendyoldbag6534]

Sheer perfection!.. and it brings back such happy memories of my lovely Mutti (Mum) coming over for lunch, she would bring fresh herbs from her garden, and I would rustle up a couple of omelettes... sometimes the simplest foods are the best!

[@matejbosela9093]

21:44 you can see Frenchie dying inside

[@JKG_Brandon]

Jacques Pepin is such a Legend. He, Julia, and Martin Yan on PBS are the reason I love food. Shout out PBS for real.

[@2AChef-n-BBQ]

Now do Jacques eggs cocotte.....thank you for a reaction to my man Jacques Pepin, he was an incredible teacher and inspiration to us Kids who got into cooking in the 70's👍🏼🇺🇸🍻

[@GTSE2005]

Making the mother of all omelettes here Jacques! Can't fret over every egg!

[@smsstuart]

If the truth be told, that segment isn't from the 1980's, but from April, 1995. Thanks for sharing Jacques' techniques. It truly never gets old. Oh - and in case you were wondering: "Teflon doesn’t scratch if you have a French accent".

[@elheber]

I'm not asian, but I also use chopsticks for my french omelettes and english scrambled eggs. I prefer them over wooden utensils because good chopsticks are polished, whereas the egg will stick like paint to wooden spoons.

[@CookingwithStephennJacklyn]

Tuning in from Trinidad & Tobago 🇹🇹.... here for my Sunday dose of culinary knowledge and humor.... 🤘!!! ROCK ON!!!🤘

[@PicklesBBQandCooking]

Jacques pepin is classic!

[@CookingwithStephennJacklyn]

@PicklesBBQandCooking You said it bro!

[@rockandroll0123]

I'm old I remember watching Jaques and Yen on pbs when i was a kid

[@paliggae]

More classic tv-chef reactions! Love the series. You two have great chemistry.

[@Lia-ij5fn]

A well seasoned cast iron skillet is all you need for most things. I grew up country, not fancy, but my mom was making french omelettes in a cast iron skillet. She taught me so much just putting up with me being in the kitchen.

[@MindfieldTapdancer]

Cast iron is all I use. I grew up country, too.

[@k3nni]

while cast iron is amazing. reason why people use teflon is because its so easy. easy to work with and easy to clean

[@Lia-ij5fn]

@@k3nni well seasoned cast iron is *almost* non stick, and no worries about scratching, peeling or emition of toxic chemicals if heated too far. Clean up is easy. You can use a scouring pad on cast iron. You just dry it very well, and rub some vegetable shortening on it after washing. (If you have time, heat it on stove top to dry and rub in the shortening or even just canola oil) it's honestly not that much work for pans that will last beyond my lifetime and cost about $20...

[@MindfieldTapdancer]

@@k3nni that's true. I'll *stick* with cast iron. 😉

[@k3nni]

@@MindfieldTapdancer to each their own. but nothing beats cast iron when searing a steak

[@billshepherd4331]

I was truly WOW'd the first time I saw Jacques do this episode! And I still am!

[@jasonliao8811]

Not so long ago the KZbin channel Alex French guy cooking visit Jacques Pépin house to explain the technique of making an omelette.

[@thereccher8746]

I actually liked that you provide more of a scientific understanding for how whipping aerates the eggs.

[@ligergx1]

Used to watch PBS cooking shows with my mom. Thank you.

[@ligergx1]

@_Chef_Brian_Tsao hey how's it going

[@amberyoung4425]

Love learning from y'all! I totally look forward to you two every Sunday morning😊 and laughing cuz y'all crack me up😂😂

[@NeuroPandas]

This was nostalgic. I was the omelette guy at a family restaurant, yeah we had 1 person just for this because we'd have to be cooking 3-4 at the same time plus tickets waiting to keep up with orders. Anyway, this goes to Frenchie, I also liked cooking the top a little bit (you said a quick flip to cook the inside a little) but instead of flipping I had a salamander above my stove top so right before folding and plating I always did a few seconds in the salamander and it was perfect. Cook it in the pan, swirl it a bit to free it up before tossing the pan in the salamander for a few seconds, fold and plate.

[@dpclerks09]

Hell yeah dude. Good moves.

[@raccoonking7566]

I've learned and only cooked on electric stoves. Now, keep in mind, mine is a radiant coil stove, not the crappy coil stove that has an exposed heating element. You get used to it, pretty much all of my cookware is heavy-bottomed, so the fluctuation in the heating cycle doesn't really matter. I wanna get induction eventually, but that's a long term goal. One part of gas stoves I'd like people to mention more and keep in mind is that they are incredibly inefficient. A lot of the heat is wasted and just dumped into the room. Same goes for the exhaust gases. You're burning a petroleu product for who knows how long, unless you ventilate your place a lot, you'll have lots of gasses build up that aren't good for you. Technology Connections did some testing on how much gas stoves pollute the air, and it's honestly kinda terrifying to me. I also sometimes (rarely, but still) leave one of my hobs on, I'd rather just get higher electric bill than risk blowing up my apartment. (the scraping sounds drove me nuts. It doesn't help that I'm wearing big ass studio headphones, I could hear every single fork tine do the scritch-scratch)

[@Gremlack13]

This video changed my omelette game a few years back. I enjoy the creaminess of the classic omelette, but my wife doesn’t.

[@aaronlopez492]

Truly a historic Chef!! Chef Jackes Pepin was the personal Chef to Charles de Gaulle and was invited by the White House to the Chef To President Kennedy but he turned it down. Thanks Chef Brian and Chef Pierre.

[@dpclerks09]

Chefs, these vids on nerding out about proper technique are excellent. This is a unique niche that I feel would make for a great series, where y'all breakdown professionals' techniques and explain the significance of certain fundamentals.

[@juntianwei9273]

Love the variety!

[@GentleCrank]

Hearing a fork on a pan, whether it's teflon or not, gives me the chills. Like nails on a chalkboard

[@KelliDowning]

I watch you guys every Sunday. You guys make me cackle and brighten my day! Keep it up. I love it.

[@Monsux]

I freaking love the classic French omelette. Combine with Hollandaise sauce and that's something I will eat any day. Once you know how to make it, it's just an insanely fast option + great way to surprise visitors/friends.

[@15oClock]

I try to live by the cookie philosophy.

[@PogausorusRex]

God watching JP when I was younger was the best. Seems like such a chill guy. Ty for covering his content!

[@jacoballey21]

hot take: i know browning eggs is frowned upon in western cuisine, but i like it more. more flavor from the maillard reaction. w the caveat that the overall omellette is not overcooked, and still soft in the middle.

[@EternalGamingNet]

I remember this video from PBS as a kid. The memories!

[@XeroJin84]

French omelette makes the best omurice (オムライス). You should look up onsen eggs. It’s pretty interesting

[@BasilDaChefcario]

I honestly adore Jacques Pépin, I've been re-reading his book "The Apprentice" Love reading about how he grew up near Lyon, working in his mom's various restaurants, and working his way through an apprenticeship, and even him coming to the US and working for Howard Johnson's

[@morganalori]

Fun episode. Frenchie perked up like a dog hearing 'good boi' at the beginning as you introduced the video. Makes me wonder what horror will come next. So much fun you two interacting. Very enjoyable

[@jestersplayhouse601]

Paul finally answers his questions Brian precedes to give the definition

[@richardgpersonaltouchdetai2301]

Freaking have loved your videos for some time but Frenchie has taken it to a whole new level. Never let him not do these!!! Force his hands or just feed him more whiskey and wine lol. Keep up the amazing content.

[@paladonis]

So I travel for work a lot and, when I am in a spot for a week or longer, I try to get extended stay like hotels so I can continue to cook. The problem is that they have those coil things at most of them still. I started to notice, on my cast iron pan, that I was getting an odd burn mark in the shape of that coil. So I left my cast iron back in storage and just bought a cheaper non-stick pan for now. I agree that the coils should be history

[@russian9213]

We had General Conference yesterday and made her Gordon Ramsay scrambled eggs which is less cooked similar to this and she loved it.

[@jshadow7803]

I won't fight you on egg cracking but everytime I use a flat surface, I get shell in the egg, when I use the edge of the bowl, it's perfect and I can do it one handed. I'm still working on the flat surface crack but don't know how many more times I can pick out egg shells lol

[@Sniperboy5551]

It really depends on how much force you use. Once you perfect the amount of force, using a flat surface is much more consistent. That doesn’t mean you never have to fish bits of shell out, but at least in my experience, it seems easier.

[@jshadow7803]

@Sniperboy5551 I'm still gonna keep practicing, I just want to be able to do it now lol

[@OliverKlimek]

Loved to see Frenchie salivating over a simple omelette. Appreciate the basics.

[@BrutusMaximusAurelius]

4:44 Frenchie: “when it becomes a body of its own. “ Brian: (I don’t know, took so long I fel asleep).

[@Quest723The]

So I tried using chopsticks on scrambled eggs this morning, it was a neat experience. I realize it was in reference to making a french omelette but I wanted to see how it'd work out. Pretty cool, hundreds of little egg pellet curds that were still moist. Poured it in cold, put it on high, as soon as it started coagulating I pulled it off the heat and stirred. Gave it a couple more seconds hovering over the heat, second stir, perfectly cooked without being dry. Kind of like Ramsey's "perfect eggs" but solid instead of runny and full of cream. Mixed in perfectly with chorizo with some green salsa. 4 eggs went down with barely any chewing.

[@bonesjunkie12]

Loved this. Just watched a ton of Omurice videos, so this makes me happy to watch. The Teflon scrape though...

[@Nikifuj908]

Hey Chef, you should look into the drama between Cooking with Jack and August the Duck. Apparently Jack is threatening to dox August because August called him out for child abuse. Crazy stuff

[@jlastre]

The sign of a good cigar is that it can have ash doesn’t drop for a long time. Back in the 70s there was a joke recipe I read for chile with ash in it.

[@haniajis]

when frenchie told that his grandma sometime put wooden stick that has ember to the coffee and mix it in. it's similar to charcoal coffee from Jogjakarta, Indonesia.

[@szubal]

Jacque is the man.

[@mynameisnotimportant845]

Very glad that you switched it up. Frenchy must be happy, no peas in the video also 😂

[@ForbiddenFoodTV]

As soon as you said nugget and I saw Frenchy smiling, I sensed a poop reference brewing 😂 We always called the white parts in eggs the "boogers" lol. The banter over the freaking chopsticks 🤣 Watching the French omelette being rolled made instantly reminded me of Chef Motokichi making omurice. There's a Tasty episode here on KZbin where Andrew goes back to Japan to have Motokichi teach him how to make omurice. Absolutely great video and Motokichi's stills are just crazy. Such an entertainer to watch work.

[@MiaCaliente2675]

If you ever get Jacques Pépin on your show, could you please have him prepare his Chicken Croquettes recipe that they served in Howard Johnson restaurants. My father is 88 years old and has been through a heart attack, 2 separate bouts of cancer, 2 procedures to place stents in his coronary arteries, a stroke that has left him partially disabled and now he is dealing with the early stages of dementia. The stroke affected his sense of taste, and I've been struggling trying to find foods that will excite him enough to get him to eat more so he can keep his strength up. My Dad loved the Howard Johnson Chicken Croquettes, and for a while, you could buy them frozen at the supermarket, but they discontinued those around 35 years ago. I've tried making copycat recipes over the years, but I know, to my Dad, they paled in comparison to Mr Pépin's. I never tried them as a kid so without having an idea of their taste profile I have been unable to replicate them myself. I would just like to make my Dad the genuine article before his dementia progresses to the point where it will cease to have any relevance for him. Any help in procuring the recipe would be greatly appreciated, and if it is a trade secret, I promise that I will never divulge it. Thank you for any help you can provide and for always having such a great show. You two are comedic gold!

[@MiaCaliente2675]

Thank you so much for your response. I sent an SMS and a message on Instagram. Hopefully you received one or both. My apologies, I'm not very good with technology. I didn't even know how to pin you.

[@koelekahuna9370]

The French classic omelette consistency reminds me of a video with Heston Blumenthal making scrambled eggs. I believe he used a Bain Marie which turns out amazing. Yes it takes more time more pans etc, but its really good.

[@peterevans2854]

For Valentine’s Day my wife got me two of your shirts. Chefs kiss one and another that has you angry in emoji form on the front and “Chef Brain Tsao” with the chefs knife on the back. Love your content mate. Keep up the hard and good work. More Guga collabs.

[@adamboldra6210]

I'm 52 and I remember this

[@Fatamorgana420]

I love how Frenchie's French accent gets thicker depending on what he watches and/or is drinking. I get it.

[@user-kx6qw2nd8v]

I started cracking eggs on a flat surface since you said it before in another video and have to admit- much better! 👏😂

[@TheTimberstone]

Keep going guys thank you again for nice entertainment

[@lellyt2372]

I use chopsticks when I cook eggs and when I fry off veggies cause it is a great tool. I'm Irish, of Irish descent, who has lived in Ireland my whole life. A good tool for the job is a good tool for the job

[@bakerbob533]

Jacques Pepin is still a great Chef. Great Video in case you want a recent version of french omelette made by jacques pepin, Alex the french guy cooking has a video of meeting Jacques Pepin in 2023 and make an omelette with him

[@banninghamma]

I always love Thai style crispy omelette. French style omelettes, with different textures, do look very tasty too.

[@Sniperboy5551]

I’ve never tried to make Japanese omurice, but it looks damn good too! Just another recipe for your repertoire.

[@french.blackdevil1967]

Jacques Pepin is still giving his receipt. This man loves cooking

[@linkerman400]

when they jacques flipped the first omlet he DID do it underhand guys....were you not watching the same video as us ahhaha frenchie MORE WINE!!!!

[@tango3004]

Great video. You guys are awesome!

[@joshthoughts6177]

I’ve made eggs for years, recently I’ve started cracking them on a flat surface and I’ve found it to be sooo much easier, thanks guys!😅I was intimidated at first and was cracking on the edge as a crutch, but i can’t lie, cracking eggs on a flat surface had reduced the occurance of shells/spillage by three fourths at least!

[@Jynkass]

This reminded me of culinary school . 😍

[@Timmycoo]

The newer vid I saw of Jacques where he made a French omelette, he used a lot more butter and even finished it with rubbing butter on it to make it glossy. It looked amazing. Was funny seeing Frenchy get into this vid though.

[@jamesray9009]

I'm so glad I heard ASH , for a second I thought this went way off the rails and I missed something lol

[@scullie69]

Love chef Jacques Pepin. Rewatching videos of Jacques with Julia Child, Cooking at home is a special weekend treat.

[@YTJRBC2]

wait wait wait wait wait. Frenchie is friends with Jacque Torres? THE Nailed it Jacque Torres?

[@pauldenamiel]

Oui oui

[@YTJRBC2]

@@pauldenamiel Be careful of putting him and Brian together, this man has years of experience with bad pâtisserie (thanks to the show) that he could recommend for you guys to watch lol.

[@itshusein]

in indian cooking tandoor is used we get quite a bit of ash just like barbecue

[@kevinkast6885]

When I make scrambled eggs, I make them in one of those diamond pans. I wish the eggs constantly with a plastic fork, until they are moist and cooked.

[@Endquire]

Frenchy is there to be charming and to look pretty as demonstrated by the mirror and brush. The issue with the ceramic pans that Future Proof had a video about was that the pan is made non-stick by the heated material releasing melted material to separate the food from material. It consumes itself over time. And you consume it. There are lots of folks that LOVE eating ash. Especially from behind.

[@SuperSaiyanX-0014]

I almost forgot about the podcast. Good thing Frenchie reminded me, or I would have never known 😂.

[@antasiac.3790]

The first omelette sounds like the first pancake. The more of them that’s made the more they get better.

[@TheFonzieCommunity]

Overall it’s not good to use anything metal on Teflon, but I feel ceramic is fine; although it’s best with stainless steel is the best with metal utensils!!! I miss the 70-90’s, but like you said part of the decades when not everyone knew better; although my parents would yell!!

[@todd_the_wraith]

i gotta say i do prefer my carbon steel pan over a non-stick for eggs because of the seasoning building up over time. also it's like half the weight of a cast iron.

[@agiammarco94]

I gotta admit I’m not a fan of creamy eggs. Not sure why though. Great video as always guys !

[@themidsouthcyclist8880]

I'd pay good money to see you react to much older Jacques Pepin make a French Omelette.... somehow, it is even more a work of art.

[@SchmitzJeanNoel]

Jacques Pépin is awesome ... always !

[@dballz78]

8:49 i do the same thing and I'm Jamaican/Haitian

[@williamredmond8128]

Curd: The action of proteins clumping, this is due to their hydrocarbon backbone being bound together via the intramolecular attractions of amino-acids within their structure. This creates small homogenous clumps.

[@TotallyAFan]

Hey Brian, not sure if you are aware but Beat Bobby Flay is on the MAX app. I saw both of your episodes and man that was dope! Those tacos you made looked freakin amazing!

[@renlessard]

"The technique is correct" When Chef cooks eggs that statement is redundant. He is the master

[@robertovillareyjr.8488]

Now that we're at the realm of omelet, i hope Kichi Kichi would be featured soon enough

[@LowbrowDeluxe]

One of my favorite's is Robuchon's Pommes Puree if you want to just watch a classic chef do something at the highest skill level.

[@drkam21]

Really liking the banter between you two. Fantastic video. Regarding ash, maybe you can look online for "kopi joss" from one region in Indonesia. It is literally a burning charcoal put into a cup of coffee. It taste great.

[@dedrxbbit7549]

10:48 I’ve eaten wood coals to help with indigestion, so yeah I’ve eaten ash before.

[@user-kx6qw2nd8v]

Frenchie probably had to clear it with Jacques Mrs because he has no filter! 😂 He has a compulsive disorder - once he’s said it it’s out - he can’t take it back and he can’t stop himself!! 😂