CLASSIC FRENCH OMELETTE

A Classic French Omelette, my favorite kind. It's the perfect omelette. Cooking eggs is basic skill you need to master. Pay attention and I'll show you how to make a classic french omelette.
Support my work on Patreon and become a producer of the show: goo.gl/5Nr1oB
OFFICIAL MERCH (BRAND NEW):
teespring.com/...
Shop MY AMAZON STORE for Kitchen and Camera Gear:
www.amazon.com...
Music By DJ Quads
/ aka-dj-quads
Follow @NotAnotherCookingShow on Instagram:
/ notanothercookingshow
Follow my personal account, @TheFoodFreakk on Instagram:
/ thefoodfreakk

[@NOTANOTHERCOOKINGSHOW]

I'd like to note, if you like your eggs less runny, you could also pop it in a 300 degree oven for 3-4 minutes to set it like a crepe, then you can go on to roll it as shown. Please send me your attempts on either facebook or instagram. My links are in the description. Much Love!

[@JeffO-]

When I make omelettes the more conventional way I put a large pan cover over the frying pan which is just enough to get the eggs past being runny. But maybe since this is lower heat that wouldn't work. ?

[@NOTANOTHERCOOKINGSHOW]

I'm not sure, It's definitely something to try, saw Thomas Keller pot it in the oven for a perfect french omelette. Should've watched that before making this...🙈

[@primedirective00]

You need some carbon steel pans brother! Love the work you put into these videos!

[@ZackariahGG]

@@matthewcooke3749 Upload a video doing this omelette so we can see you make a better one.

[@swaviator]

NOT ANOTHER COOKING SHOW I French omelette remains creamy, cooked but creamy. Overly cooked and in an Ivan will dry it out and the wonderful de,dusted flavor is gone.

[@taisst2186]

I’m from France and work in a 2 stars michelin, and this is the way for our basic omelette breakfest ! You did a good job 👌 Butter and the non coloration is THE things who made this killer ! Love your job, especially the iltalian recipies ❤️

[@toastedclubsandwich]

This man has 2 different personalities: theres filming man and there's editing man, and they're constantly fighting throughout this video

[@pamelaparsons9046]

He’s trying to keep peoples attention.

[@chenugent]

😂😂

[@bjewel3751]

“You need to make this. You’re going to screw it up 100 times before you master it, eggs are cheap you can afford to practice” - hes doing the world a favour by encouraging home cooking... I’m pretty sure no other chef is this honest, thank you!

[@jdamourep]

I like the low perspective when you speak and prep. It's very personal.

[@ketsuppi1984]

it's like he's telling a secret

[@wesrobinson7366]

So glad he mentioned how hard this really is to do even though it looks easy. It has taken me over a 100 attempts till I got the feel of it. Now it's easy but took a lot of time to master the heat and whisking during cooking. No better way to make eggs.

[@TheBogstaverne]

It seems like you already have more supportive fans than other channels who might have more subscribers. I appreciate your content!

[@NOTANOTHERCOOKINGSHOW]

haha, I'm very grateful to have a group of awesome people like this spending any sort of time around what I'm doing. It's ver humbling. Thank you for your support my friend!

[@MRclmarshFTW]

Last time I saw a cooking Chanel this good was binging with babish and now look at him. This is just as good, quality content, quality food. Great job man, here before a mill subs.

[@jgfunk]

It's great. Food Wishes is good too.

[@OlivierNayraguet]

Proud to see you share a good way to make omelettes. I recently watched a very good french cook showing the recipe. He is not stirring with your utensil, but shaking the pan only. Using the utensil makes you more in control. Not overcooking a large amount of real butter upfront, is part of the secret. Thanks again.

[@daveshouseofbbq]

I was taught to make omelettes that way when I worked in a restaurant in High School. Never knew I was using the French method. Thanks for the video, I loved it.

[@NOTANOTHERCOOKINGSHOW]

Haha! You've had the skills all along! Thanks for watching Dave!

[@priayief]

Loved the video. When I cook I learn from my mistakes. The first time I tried them I was obsessive about following the recipe. I cooked over really low heat and agitated the eggs constantly. It took forever, but the results were fantastic. The second time, I tried to make them more quickly ... just a little more heat. Didn't work well. I didn't get that soft, buttery texture that I was looking for. As an aside, most of my family doesn't like those soft, buttery eggs. Sometimes I feel like an outlier. It's nice to see that there are other people appreciate soft, buttery eggs that are the classical French omelette. Cheers and thanks for posting.

[@ScepticGinger89]

"when you salt eggs before they go in the pan it sorta does things to them" Aah, dark salt magic :D

[@luke125]

Exactly

[@Zachary_Sweis]

You and Alex have the best cooking channels on KZbin. Period.

[@thomasmanzi2711]

What an excellent video! It's the little things that you teach us, like shaking the pan, banging the pan to help remove and loosen the egg, how to cut chives and so on. Those things really make a difference to someone that's learning how to master their Passion, and skill.It's people like you that really inspire.Thank you so much for all the videos that you post. I know it takes a lot of time and effort. The editing definitely is on point. You are the man

[@pic4315]

0:20 Spanish and Japanese Omelette: Are we a joke to you?

[@Andrewg820]

French cooking technique lol

[@TheOnlyJunniZ]

spanish yes, Japenese is similar to French

[@Alias55A]

No, Japanese is not silimar to the french

[@Andrewg820]

@@Alias55A Are you Japanese? Have you seen them cook eggs for omurice? I think you are mistaken Japanese eggs with tamagoyaki.

[@TheOnlyJunniZ]

Not in dish but in texture

[@Cerriscapades]

I CAME PREPARED, I ATE BEFORE CLICKING ON YOUR VIDEO! WOOHOO!

[@NOTANOTHERCOOKINGSHOW]

He's learning...lol

[@Cerriscapades]

but I underestimated the video, I want to have some omelette now...

[@aestheticbaking936]

SAMEEE

[@haveaniceday8834]

I am eating while I’m watching this.

[@TipsyWok]

Can confirm. I made it this morning and it isn't as easy as it looks. And I'm not even drunk.

[@NOTANOTHERCOOKINGSHOW]

haha! Let's do a post mortem and figure it out...

[@TipsyWok]

NOT ANOTHER COOKING SHOW I can't... I ate it... No body, no crime.

[@RyanWinnInking]

This is easily my favorite cooking show and late night watch. Love how accessible and fun you have made all these recipes. I’ve learned more in a month of watching you than all the years before. Excellent production as well.

[@SmokyRibsBBQ]

Steve, your channel is going to explode man! Love this, and I've said it before and I'll say it again, I love your style! Good stuff brother!

[@NOTANOTHERCOOKINGSHOW]

Thank you my man! Really appreciate that!

[@nodramas22]

Smoky Ribs BBQ you called it right haha

[@alexdangelo6413]

This lad called it .

[@MrSteezy]

Damn Smokey ribs…. !!!! Called it

[@mikel27180]

.

[@imasspeons]

Good guide. The only thing I take issue with is the pan recommendation - nonstick is fine, but I have zero issues doing these with oiled stainless or carbon steel pans. Haven't owned a teflon pan in over a decade.

[@karalynn2065]

"eggs are cheap" my how times have changed!

[@chilibonze]

agree about refraining from pre-salting eggs. Seems like when I pre-salt it somehow affects the color of the finished eggs. Makes them dullish or grey.

[@Sandmanx925]

You are the only person on KZbin I know that doesn’t salt their eggs in the beginning! Love your videos man, it inspires me everyday!

[@chaoticprogress]

I've cooked some decent french omz in my time. But only once did I cook a PERFECT (to my taste) OM. The texture, everything was perfect. It was heaven. It's hard to hit.

[@fshepinc]

Julia Child devoted two 30-minute episodes of her classic show to making a French omelette. No small feat to do it well in under six minutes! The pan is really the key to success. I find a longer handle really helps for jerking/shaking the eggs around. If they stick, you're dead. One tip is watch your butter -add the eggs just as the butter begins to foam (but before it browns). I'd love to see more breakfast ideas if you feel inspired!

[@ludvigjaniuk108]

I need a cooking show like this in my life. So nice to see something both professional and approachable!

[@NOTANOTHERCOOKINGSHOW]

Thank you! That's a nice thing to hear. I try very hard to strike that difficult balance! Thanks for being here.

[@CerpinTxt87]

Me making this type of egg is like spinning the wheel of fortune where all the markers are "french omelette" and "pile of scrambled eggs" and I'm never quite sure what I'm going to end up with until the end. Eggs always tasty though

[@moeruss2726]

I love this type of omelette. So many waiters have given me a weird look when I tell them I don’t want any color( brown marks) on my omelettes that it made me feel weird when I’d go out for breakfast or brunch. It really changes the taste of the omelette when it’s cooked to high heat and Browns it. You’re totally right on the way you cook your eggs!! Props to you,you had me at gentle heat !!!!

[@NOTANOTHERCOOKINGSHOW]

Thats because most waiters don't know what the hell they are talking about, and even worse, neither doo the chefs. You keep doing you cause you know whats up.

[@antichef]

Omelettes are no easy task. I wanna try it out now. Steve, buddy. Watching this channel grow has been a treat. You take elements from your previous videos and continue to build on them, motivating me to keep pushing myself too.

[@NOTANOTHERCOOKINGSHOW]

So nice to hear man. Thank you! Means a lot! You're doing the same thing my friend!

[@ScottHead]

My first French omelette was nearly perfect, but since that first one I almost always mess it up just a little. But yeah, nothing like an American, and so delicious! Thanks, now I've got to make on in the morning.

[@medidekpu1980]

Thank you. My husband eats scrambled eggs every morning since I've known him, now he teaches that kind of breakfast to our toddlers. They love it, I on the other hand can't see the goddamn scrambled eggs anymore, it makes me almost sick. It's almost 8 years of scrambled eggs every morning! :D That being said, I love eggs too and try to find a way we all can have it for breakfast. Tomorrow I'm trying this omelette, I hope it works out!

[@AnthonyPerez]

You can do them in a stainless steel pan for sure. I do it every other day if I’m eating eggs. Eggs are great because they are high in protein. I don’t recommend a cheap one though because the sides are not an even heat. If it’s even heat it works.

[@annoyboyPictures]

2:20 - totally correct... NEVER SALT the Omelette Mix - I used to add SALT to the Omelette Mix before cooking and the Omelette would Stick to the Pan, and sometimes the egg mix would break up... When you don't add the salt, it stays together and remains as a solid piece, so you can flip it easily.

[@bahroum69]

The Jacques Pépin's way. The only way. You are on spot!

[@jgfunk]

Jacques uses a metal fork in a non stick pan... He's the boss!

[@JonasRosenven]

@@jgfunk A guy like him is most likely using a hard anodized pan - not a run of the mill Tefal or its equivalent.

[@condor7001]

Don't wanna contradict you, but you can totally cook a french omelette in stainless steel without any sort of whisk or spatula. It's Julia Child's method, done over high heat in 30 seconds to 1 minute. It really does work once you get the hang of it, and its MUCH faster than other methods

[@heatherl8665]

You are my favourite youtube chef ever

[@chaoticprogress]

Until you've tried a french omellette... there's nothing like it. When cooked perfectly and rolled well, it's like a silky, buttery, cheesy delicious, just... the best.

[@davidmalone9022]

I have absolutely gone away from western/American omelets in favor of French. It took me a few turns to get it right, but it's my everyday start to breakfast. Just a couple of points I've found important: 1. I bought a new 8" nonstick pan specifically for my omelets. I NEVER use nonstick coating, as I have heard it degrades the surface. It made a huge difference from the years old 8" I was using before. If you're having trouble rolling the omelet, that is probably the reason. 2. I stir with a spatula, but also move the pan back and forth. When the liquids solidify enough that the curds no longer level out (i.e., the liquids don't fill the pan back in,) I turn off the heat and let it sit there while I add pepper, mozzarella, and parmesan to the omelet. 3. Then I roll it. I hold the pan a lot steeper than you do and find that it rolls a lot easier (obviously, you have to be attentive that the omelet doesn't start sliding.) 4. Now I take 20 seconds to wash my spatula which is just enough time for the rolled up omelet to set just a little before moving it to a plate. A couple of things. I stopped putting salt in it and find that I don't miss it at all. I use a light mix of mozzarella and parmesan - the mozzarella melts nicely and the parm adds just the right contrast to the mozzarella. And, I grind pepper onto it when I add the cheese. And, I found that if I am not attentive to spreading the filling out to the edges where I anticipate the end of the rolled omelet to be, it is noticeable when eating the ends of the omelet. Also, I use two eggs with a little half-n-half instead of using three. I find that it makes for a really nice fluffiness. I hope that helps anyone out there trying it out. It's actually really, really easy once you get the hang of it. Just don't overcook it - that's the hardest thing to figure out.

[@joegreenough7072]

Just made this an it slaaaaappppsss! So simple as cooking should be, doing the lords work!

[@gabbzthe1st984]

Dude just want to say how much your cooking and the way you are as a person/cook inspires me - from the UK to the US nothing but love from me, fucking love your vids 👊🏼

[@priayief]

Liked this and your other videos. I learned to make this omelet from watching Jacques Pepin. I'm not a skillful cook but I didn't find the technique that difficult. As you mentioned, you can add anything you like to the middle of the omelet. I like adding Boursin - either Cranberry and Spice or Red Chili Pepper. Cheers and thanks for posting.

[@asherboucher1590]

I’ve got a non-stick wok. It’s the most glorious thing for cooking French style eggs.

[@MichaelJayValueInvesting]

I have that same pan! Though my eggs never turn out that good. Looks like it is time to practice!

[@NOTANOTHERCOOKINGSHOW]

haha, well, I'm always here for hotline support!

[@canubeetquad]

"Eggs are cheap" 😭😭 rip 2018

[@Utik0ne]

If you want it more runny just cook it less before rolling it up, it usually take me no more than a minute (maybe 30 seconds?) to match my wife's taste. If you want it more cooked just cover the pan and let it rest 3 minutes (not on the stove/burner, just rest), the residual heat of the pan will do the trick. Great recipe here.

[@szymiboi]

1:57 nice sync to music cool detail

[@portugeseperpetual]

Using the bottom of the fork like Pepin doesn’t harm the pan and stops the eggs from tasting like plastic... it will also help your technique with practice

[@akinigiri]

I throw in the chives, salt, and pepper into the beaten eggs before putting it on the heat. Didn’t know about the salt doing things to the eggs. Will avoid! Thanks :)

[@kristinagwinett9159]

Okay, even with enjoying this video so much..there are so many things that are said that are not entirely true. 1. You can definitely make an omelet in a pan aside from a nonstick one. 2. Salt toughens eggs so you season it later. Crepes take no time to cook so no reason to set it in the oven..

[@SpainonaFork]

TOP-CLASS stuff here, amazing video and that omelette came out....just WOW

[@NOTANOTHERCOOKINGSHOW]

+Spain on a Fork thank you so much bud! Appreciate that.

[@amy3458]

Noce to see you here! I’m in great company with two of my all-time favorite chefs! 😁🙏🏼❤️

[@MM-jk4yn]

Great video as always , making an omelette is not easy , I’ve never made a French omelette , but tried to make the american one and after a couple of times i did it , can’t wait to try making this one

[@sneakeey1]

I never took the time to try to perfect a French Omelet but have given it much thought to try to film doing it. Now I think I will give it the effort when I get home!! Practice practice practice!! Thanks Steve!!

[@NOTANOTHERCOOKINGSHOW]

I want to see some Daddy omelettes!

[@aaaaaaaaaa97]

Jacques Pepin would be proud!

[@ChristysCookingLifestyle]

I've never made or had a French Omelette, they looked delicious. Most omelettes I start making end up scrambled eggs😂Thanks for sharing😃

[@NOTANOTHERCOOKINGSHOW]

haha! I hear that! And yea, you have to try one, they are a completely different thing then what we are used to but it is glorious!! Appreciate you watching Christy!! Thank you!

[@luislopez3963]

Always enjoy your show Have a wonderful 2022 brotha

[@LilaFreakk]

Made it immediately after watching the video. The technique isn't easy, but it came out very good, if a bit messier than intended

[@adamjackson82]

Nice intro to the classic French omelette, it's my go to breakfast. It is tricky at first, but I'm sure your subscribers will be able to master it quickly after watching this. I used to make American style foldover style omelettes with bacon, cheese, etc. but once I got this perfected I will never go back. I like to sprinkle some finely grated sharp cheese like parmigiano reggiano or pecorino romano just before I start to roll it up in the pan, which gives it that lovely salty cheesy flavour inside. Love it.

[@CaptainSlowbeard]

is the american omelette like the french country omelette? Embarressingly, I only learnt to make a good omelette at the age of 40 by watching youtube videos of jacque pepin doing them two ways - the classic french, and the french country style. I'm actually more of a fan of the country version, although I understand why people like the classic french version.

[@adamjackson82]

@@CaptainSlowbeard an American omelette from what I can tell is similar to a French country style omelette, as they both have much more filling and are cooked until coloured/crispy compared to a classic French style omelette, which has minimal filling, and is not cooked until fully set. :-) I like my eggs soft, so tend to lean towards undercooked scrambled eggs or a classic French style most of the time. :-)

[@adamjackson82]

@@CaptainSlowbeard also, it's not embarrassing to learn new skills later in life. After a career in hospitality front of house management, I've started a chef apprenticeship at 38. :-) it's never too late to do something you have passion for.

[@SaadAhmed3000]

Timing the cracking of the eggs to the beat.. love it

[@mikeledford6851]

You kill it bro...the love and respect you have for the food...plus how your able to teach its perfect...good job and thanks

[@justinscheidler5938]

First time I tried to make it, I made it perfect...since then I'm chasing the dragon. The ley person thinks eggs are easy..but IMO they are the hardest to perfect.

[@luke125]

I’ve chased that dragon myself. Very hard to catch.

[@WTHFX]

Jacques Pepin: "Hold my Stella Artois..."

[@BobBrownonline]

Steve omelettes are my one of favorite breakfast dishes another mouth watering experience! Didn't know the tip about not adding the salt before the pan! Thanks my friend!

[@NOTANOTHERCOOKINGSHOW]

Thank you Bob! Always appreciate you stopping by!

[@LifeRNhungrynursetravels]

I’ll be making this tomorrow, thanks!

[@witsend-gb3mr]

French cooking. Butter, butter, and more butter.

[@blueeyessiamese]

Mouthwatering! Inspiring. You are my new escape from the craziness out in our world. Good job 👏

[@guidobit]

Nice. A scratched non-stick pan, so you will enjoy the French pfas omelette forever.

[@sebastianchristin5562]

Al fin alguien que hace el verdadero omellete frances, muy bien!

[@RedsBBQandPizzeria]

This is great Steve, some of the best editing and this is super informative!! I am going to take butter, rub it on my face and tell my wife... "what... Steve did it to omelets and said you'd love it... get in there tiger!" ha ha ha Thank you!!

[@NOTANOTHERCOOKINGSHOW]

haha, please don't get me in trouble with your wife. 😂Thank you bud! Appreciate you watchin!

[@dacarenco1]

Am a big fan of your food and your presentation skills. As a French guy I cook my'omelette slowly like you but I hardly touch it while it Cooks.

[@jasonwatkinspdx]

If you're serious about learning to cook better, make this until you get it right. You'll learn so much even if it is frustrating in the moment.

[@vladimirputin7308]

videos: how to make fried butter! (secret ingredient: eggs)

[@bodhisoha]

So okay...I grew up eating French omelettes at least twice a week and while you almost have it, my grandmother in Spain was the master. So some tips for you: first, you fold it WHILE in the frying pan (mind you, she DID NOT HAVE a teflon non-stick, cast iron only) never on the plate. Second: how much do you stir the eggs? Imagine you are making egg white souffle -- FROTHY! Not just so the egg white disappears completely into the yolk. You have to whip the eggs more than you suggest so the omelette is light and airy. Third: you are over-stirring with your plastic spatula and you are stirring TOO EARLY. You need to wait for the egg layer closest to the pan to start to harden and then you stir it into a few folds and twist the pan around so any loose runny egg will come in contact directly with the pan. Folding will be much easier if you do not over-stir. Next up you should try classic Spanish potato omelette for the ultimate omelette challenge.

[@CookingWithCJ]

Another freak'n winner right there! When I grow up I want to be like you! LOL All seriousness, you're doing amazing work brother! Keep it up! Cheers

[@NOTANOTHERCOOKINGSHOW]

HAHA, thank you man. Much love!

[@chaoticprogress]

Alright ma man. I've just discovered your channel. I can tell you're obviously a good chef, you know your shit. But the real test... the omellette. About to click play, lesssssgo!

[@laszlohorvath8637]

Great content and demo. Love your passion and explanations. Thank you!!🙏

[@NOTANOTHERCOOKINGSHOW]

Thank you so much!! Appreciate that!

[@LassesFoodAndBarbecue]

You performed it perfectly Steve. Just the way it should be!! Very nice gift also!

[@NOTANOTHERCOOKINGSHOW]

Thanks bud!! Appreciate that!!!

[@Tzadeck]

I think I've made like 50 french omelettes and two of them came out perfectly.

[@JeffO-]

Fantastic. This is the one thing I cook regularly, but not the French style yet. I had only seen the French style where they're cooked super fast on high heat in 20 seconds, but still have no brown. None other than Julia Childs, and also a French chef were found on YT. I've been too afraid to try it. I hate Western omelettes with the brown, so I do a hybrid. I was going to ask if you'd do anything eggs, but I didn't think that's something very popular with 'cooking shows'. Thanks so much.

[@NOTANOTHERCOOKINGSHOW]

Yea, I've seen the fast method. But it's possible that its an older school mentality. But regardless how Pepin might do it, I feel this is a tad bit easier for daily use. You can also pop it in the oven for a minute to set the top if you want it a bit more cooked. And then you can roll it. We like to break rules when its in our benefit.

[@JeffO-]

I didn't realize that. Thanks. And I spelled Child[s] wrong. I'll have to remember that plural of Child is Children.

[@PuertoRicoLKC]

Great tutorial. I made this and it was amazing 💜

[@fredynuts]

You season the omelets before when youre breaking the eggs, says Jacques pepin

[@nicolamelillo5223]

Love it! A blue iron pan can do the job just as good! Have you tried using miso paste instead of salt? Mixed in egg before hand!

[@sarahsaller9033]

The music sounds like Monster Inc music and I love it

[@davidsalem2896]

Steve, you are the best! I love your cooking channel...so entertaining and well put together! You need to have your own restaurant where you can do vlogs and share you food with the masses! Yes, god damn it...I want my cake and eat it too! 😂

[@msp_isyourteacher6139]

Welp! This is how I have been making my eggs for years. I only cook them a little less to make them a wet scramble.

[@siniquezu]

Flavor Bible is my favorite kitchen book

[@apistosig4173]

seasoned carbon steel pan is what is needed for omelette cooking (my opinion)

[@pabjoe]

you forgot the Spanish tortilla

[@borisf7561]

I tried this, but ended up with scrambled eggs... Takes skill/patience i guess. Great job.

[@lanajones8261]

Love it.. I was sold as soon as he brought in the Irish butter. I didn't even know you could get Kerry Gold outside of Ireland.

[@NOTANOTHERCOOKINGSHOW]

haha. yes! its what I use these days and very available here.

[@SuperOCHomes]

Me neighbor had a VW Bug with Kerrygold wrap around it. I assume he's a vender not just a fan

[@mrs.featherbottom5901]

Do we even deserve this guy?

[@secohen73]

I used to have to make French omelettes in a stainless steel pan over blazing high heat at a restaurant. It can be done but it drove me crazy.

[@virgoblonde0828]

Just like Jaques Pepin! You're awesome!

[@ImEmpTy295]

Hongkong style scrambled eggs really getting slept on fr

[@littlecheff_]

Thank you for the recipe!!! I tried it and it is delicious!

[@rickilynnwolfe8357]

I've always said there's nothing in this world sexier then a man that cooks ! These eggs are Amazing ☺

[@NOTANOTHERCOOKINGSHOW]

That’s why I’m trying to teach more men!! As a gift to all you women! 😂😂😂

[@rickilynnwolfe8357]

I think some man just weren't taught how to cook so this is great ! Lady's love when a man cooks for her somtimes , take notes boys haha 😊

[@marwanomar]

you are now my new fav chef! keep it up brother!

[@thairob]

Cracking the eggs on the beat. Your editing is really good.

[@aaronbailey23]

I know this is an old video but the salting eggs before cooking them is an old wives tale. Kenji conducted blind tastes tests and they found no difference in texture.

[@samanthadlpaolo-nile7406]

Tasty omlette, really delicious

[@H_Eevee]

Great video. I have to keep reminding myself to never read the comment section of omelette videos. Everyone is an expert. As bad as keyboard martial artists.