Every Way to Screw Up a French Omelette | Botched by Babish

This episode is sponsored by Danish Creamery. Learn more at danishcreamery.com and follow at / danishcreamery , / danishcreamery , / danishcreamery
Making a French omelette should be simple enough, shouldn't it? Unfortunately, getting it done just right is much harder than it sounds. Join us as we try (and try again) at making one.
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[@Vidar_Odinson]

I do love the Botched series, showing the failures and the way to the perfect whatever you're trying to make is so valuable

[@babishculinaryuniverse]

That’s what we’re going for!

[@childofathena9420]

I just think they are the funniest

[@madz79]

​@@babishculinaryuniverseyour what im going for

[@Erwin0550]

@@madz79 haaaaaa bro messed up on the spelling! joke failed!

[@madz79]

@@Erwin0550 haa! Your parents messed up having a kid, life fail

[@antoineguerrier2965]

The beauty of being French is that I can do it however I want and it'll always be a French Omelette.

[@monochromaticspider]

Not if you mess up the fold while overcooking the eggs. Then it'll just be a French scramble. 🙂

[@LightningPenPen]

@@monochromaticspider Nah, thats still a french omelette. Just in a new form factor for space saving and tessellation.

[@MrNoipe]

That's why I always add French's mustard to my omelette. It's always French.

[@altima1515]

Add French fries in aswell and maybe a baguette​@@MrNoipe

[@EfymirTheTransient23]

Beauty and being french is an oxymoron

[@philipschlaepfer9866]

Actually, a 60 inch pan would take 144-180 eggs, using your ratio for a 10 inch pan, because the surface area of a pan scales quadratically to the radius

[@onam3000]

Came to comments looking for this, although it would probably take more, as the size of the pan is measured at the top, so a 10 inch pan has roughly an 8 inch diameter cooking surface and one would imagine that the ratio of cooking surface to diameter at top would increase as the radius increases (in fact that's what happens for actual pans existing in real life).

[@bradacash]

Color me impressed!

[@MrVovansim]

Next episode of Botched with Babish: Math 😂

[@scrub7650]

Neeeeeeeeeeeeeeerrrrrrrrrrrrrrrrrrrrddddddd (this is actually really impresive)

[@Spartacus547]

Not to mention the liquid volume would never fit in a 60 inch pan 144 eggs let alone 180 😂

[@lostnthenoise]

Welcome to a 23 minute commercial for butter.

[@annefrankenstein9290]

and yet i watched the entire video, enraptured

[@lostnthenoise]

@@annefrankenstein9290 Me too.

[@CynicalBastard511]

Thank you. You just saved 23 minutes of my life.

[@SimuLord]

Andrew and friends get money. We get better omelettes at home. I wish more capitalism was like that.

[@vincentvdh9]

Yeah. “Danish” “European” style butter. It’s like Greek style cheese. The words Greek and cheese are not protected, but Feta is.

[@Teakip]

This was just further proof that all French cuisine is just “every day foods but we put so many extra steps into the prep work, also there’s butter”

[@raerohan4241]

Well, the cuisine that survived to modern day under that name was the type mainly done for royalty + nobility. There was a time in England where it was all the rage to have a French chef. There is still "peasant food" in French cuisine, but we don't really know it outside of France. And example people would know is ratatouille - not the version served in the restaurant, but the version served in the flashback to the critic's childhood

[@thatoneguynobodylikes8553]

I really like how his math doesn't even remotely translate to how circumference of a circle increases its area.

[@jonathanwen3342]

I was looking for this comment

[@misanthropicservitorofmars2116]

Classic culinary experience. I’ve never been to culinary school, but I imagine playing fast and loose with math is a necessity.

[@DapperDemon]

one of my favorite experiences on this channel is seeing something done, going "Oh I do that!" and then immediately hearing "Obviously you should never do that."

[@MasterOfBepis]

i fully understand how important it is as an ingredient for a lot of egg recipes but i still find it a bit funny that big butter™ sponsors the channel and we get an omelette

[@fynn2350]

Yes, what cheap trick is this? I want to see Babish botching croissants.

[@Zenmasterslim]

BIG BUTTER

[@Samantha_yyz]

I am curious about this butter cuz I've yet to find a Canadian or American butter that can hold a candle to Irish butter, but Irish butter ain't the easiest to find in Canada

[@Pertinax193A.D.]

And when Botanist sponsored the Chanel we got cocktails

[@ari8417]

@@Samantha_yyzand cheap butter is already way too expensive so most ppl can’t afford the Irish butter if it’s available here

[@kayleighlehrman9566]

As much as i can appreciate the technical aspect of the French Omelette, but if I'm craving an omelette it's gotta have some stuff in it.

[@wolfingitdown2047]

"French Omelette" is a fun name for starting your morning with some scrambled eggs

[@jaymzOG]

Scrambled eggs wrapped in a tortilla. Made of eggs.

[@s.henrlllpoklookout5069]

For me, that would be any type of omelet, French or otherwise

[@Kinzarr4ever]

If it's close to scrambled you're doing it wrong, just saying ;)

[@wolfingitdown2047]

@@Kinzarr4ever that was the point of the comment ;)

[@Spidd124]

I like this style of series, it could be easily expanded out to a bunch of other cooking mistakes that people commonly make. Doing an episode on bread showing each different way and how to identify such failures would be an amazing teaching aide. Or the different ways to mess up soups and sauces and the means to fix them.

[@prcervi]

botched by babish sourdough starter edition, i would even find that helpful to my house's baking endeavors

[@riuphane]

This is something I've been chasing for a while and i think this might be the best video I've seen yet. Knowing how to fix/troubleshoot is so much more valuable than knowing the steps....

[@MisterPuggles]

If you don't know the steps, you don't know how to make it. "Yeah, well I just follow my gut, there are no real steps". No. You are still going through steps.

[@teejin669]

​@MisterPuggles you completely miss the point.

[@MisterPuggles]

@@teejin669 No, I didn't. Knowing how to fix and troubleshoot is incredibly important. But without knowing any steps, you have nothing.

[@OliveInTheGarden]

Botched is Babish at his best, but also Brad at his best. The editing and energy is always on point. Came for the knowledge, stayed for the laughs

[@Mindofthequill]

I like how I'm watching this knowing full well I don't have to worry about impressing someone with a french omelette and all I care about is decent enough eggs to stuff in my face within 3 minutes.

[@PKMartin]

I don't have to impress anyone else - I just have to satisfy myself because I made one perfect french omelette shortly after learning and every one I make now comes out pockmarked or rips'n'tears.

[@tinyetoile5503]

I'm watching this as someone who hates all egg dishes and can't even stand the smell of them cooking 😂

[@miseentrope]

"Don't Just Hork It Down!" 🐀

[@Add_Infinitum]

14:36 "Wait, I don't think that's what this video is about..." I love the botched episodes because he messes around so much more

[@RUlNA]

Absolutely love the new format... can we get an "every way to botch steak" cuz brother am i bad at my job

[@Generic127]

I think this series is screaming for a burger episode, there a bunch of hurdles people can get hung up on.

[@bradacash]

So, you’re clairvoyant?

[@revolvingworld2676]

@@bradacash What do you mean? He hasn’t done one yet

[@YourLifeMyHands]

That raw bite of a butter stick has always been an intrusive thought

[@johncox9868]

By shear coincidence, I made a French Omelet for breakfast. But, it stuck to the pan a little bit and was a little messy. Still tasted great. More content like this!

[@FidelityBassist]

to the person(s) who edits and/or writes the little text bits: you are absolutely fantastic.

[@roondoggers87]

When he said "Rip and Tear" I was hoping the Doom soundtrack was going to come on. Haha

[@ThatGenericPyro]

You could see it turn on in his head at least, tho

[@pikekeke]

That was a reference to hedonism 2 though

[@wontonii232]

​@@pikekekeno it's definitely a reference to Doom

[@fleetingselfconfidence612]

i know this isnt the most popular series but seeing andrew be his goofy self always makes me happy

[@oknilem666]

I feel like an uncultured swine in saying that I'd eat the frick out of all those eggs

[@paulstaffordallen4570]

Right? Rolled scrambled eggs with hot sauce sounds pretty amazing right now.

[@raerohan4241]

They don't become any less edible just because they aren't smooth or are set through. The slightly raw ones are iffy, but you could toss them right back into the pan and turn them into a scramble and they'll taste fine

[@Kinzarr4ever]

I would eat them all too but the proper French omelette is definitly my fav

[@xurxurlawolf3995]

I love these episodes where the team is clearly mostly only doing this for fun and they're just unapologetically themselves. The banter is usually top tier in these episodes, too.

[@Taolan8472]

The Botched series is peak entertainment, and this is a superior evolution of it. In fact, this has the makings of being an *actual* series and not just a bunch of one-offs. I look forward to more educational content!

[@andrewbright8062]

Day 191 of petitioning Babish to make the Triple Fried Egg Sandwich with Chilli Sauce and Chutney from Red Dwarf.

[@Masterplan15]

"It's my shiny thing, you can't have it"

[@cruachan1191]

You can actually find a recipe for that online on The Register as part of their Post-pub nosh neckfiller series by the late great Lester Haines.

[@andrewbright8062]

@@cruachan1191 That's class. I'll be sure to give it a look man, thanks. Still though, I won't rest until Babish has made it.

[@tiffany7023]

Keep going! 💪🏿

[@TheFattycakes1234]

Try that in a small dennys was the funniest bit ever

[@cd2290]

This is so helpful for better understanding what might have gone wrong and how to correct it in your next attempt

[@kevinprinz3204]

I think the most impressive part is how the butter doesnt look remotely european

[@AndrewDasilvaPLT]

Thank you for your work.

[@CW-ng1mf]

A perfect idea for a series. Genuinely informative ❤

[@EsausFables]

This is a cool format! Thanks for showing us ways to troubleshoot our cooking conundrums!

[@wafflemom4732]

This is absolutely perfect for me because I once made a great French omelette after watching & being inspired by “Julie & Julia”, but haven’t been able to replicate it since, and I’ve been racking my brain trying to figure out why. Thank you!

[@TRASHoftheTITANS]

IIRC Julia Child's method is to use very high heat and basically go from pan to plate in seconds, which obviously worked for her but is very hard for the average Joe to emulate. Unless you've got very fast hands that is!

[@erikamaclean4230]

I got your tongs and (this sounds nuts) but they are the best tongs I have ever owned. The tip lines up so nice, so I rarely drop anything. The locking mechanism is easy to operate with one hand. Prime product!!

[@milkispolitics]

Love my stainless wheat pan

[@tomhorsley6566]

So immediately after breakfast you then need to clean a gooey sieve, a whisk, a couple of bowls, a couple of spatulas, a nonstick pan, and the plate and fork you ate with. No wonder so many folks just toast a pop tart :-).

[@theesweetie23ca91]

That’s the most American thing I’ve ever read

[@sammygames1483]

​​@@theesweetie23ca91 so true my cousin in France spends an hour cooking, eating and cleaning before heading to work for 20 minutes then taking le nap for 2 hours then working for an hour then taking 3 days off. He does this every day.

[@ileutur6863]

​@@sammygames1483 European here, tell your cousing hes wasting his time. A work day meal over 20 minutes is a chore

[@Kinitawowi]

As a single guy, this is why I usually give up and microwave a ready meal instead. Six minutes in the nuke and all I need to wash up is a fork. And my arteries.

[@maushetzer1925]

Well, the French don't eat omelets for breakfast from what I've heard. Pastries, baguettes, and cereals are supposedly way more common for breakfast. Credit to my middle school French teacher.

[@A_Dash_of_me]

The final omelette was super close to being perfect, but the last little fold you could see some fracture in the curd. But it was super close. Thank you for educating and entertaining the masses about the luxurious French omelette.

[@joeyblake1293]

My teacher used this video in our culinary arts class for study material. I have been a fan of this channel for a long time and shout out to chet savi

[@viper32153]

I definitely appreciate this format. Showing the easy mistakes, what they look like, and how to avoid them is a super useful teaching tool.

[@Funglutton]

I recommend the ATK video which covers some other really helpful tips: - Gently microwave the grated cheese in advance and form into an oblong/rectangle, ready to be laid along the 'spine' of the omelette before folding. - Use a pan with shallow sides for easy rolling. The steeper the sides, the steeper the challenge. - Roll it perpendicular to and away from the handle to make for an easy dismount. This saves you from inverting the pan and for less fiddly folding.

[@KeiFlox]

I'm allergic to eggs and have never eaten or made an omelet. Still watching this whole thing, though.

[@Wubsy96]

So you cant eat anything that contains eggs (like baked goods) or is it just omelettes and the like?

[@KeiFlox]

@@Wubsy96 I'm only allergic to the whites. Lots of products that only contain yolks. Plus the recent boom in vegan food options is fantastic!

[@nyanuwu4209]

Been a long time away from Babish but I am loving Kendall's comments and quips from the peanut gallery. And I refuse to have non-stick pans (it's a crutch; omelettes existed before them!) so I'm just gonna have to get skilled with the stainless.

[@squa_81]

8:33 I'm pretty sure this style of omelette or fluffy omelette is called omelette de la mère poularde in France, and is a specialty of the mont saint michel. Expect they don't scramble it during cooking

[@reboot231]

this has rapidly become my favorite series on the channel

[@numbertj4730]

As someone who's made this dozens of times I felt it when I read that title.

[@jansenart0]

6:07 they simulated what a runny omelette looked like because what they had was actually perfect.

[@PredictableEnigma]

What makes you say that?

[@oleksandrguzik3973]

One of the best videos on the topic of french omelette!

[@Generik97]

Learned all of this the hard way when I studied to get my cooking trade certificate.

[@duck2278]

This is my favorite series on the Babish channel the chaos, the editing, it’s perfect.

[@forcelightningcable9639]

Nothing like getting a mid roll ad for babish’s French omelette video while watching said French omelette video😂

[@marynorbury-glaser182]

Another tiny kitchen tool I must have…

[@courtneyc4236]

The rippin and the tearin! Thank you. I havent thought of that in YEARS

[@pikekeke]

The wild women, the wild women, the rippin and the tearin, the rippin and the tearin.

[@SimuLord]

Was just binge-watching all the Ranked with Babish episodes and then KZbin serves this up. Almost makes up for the utter drudgery of paper-shuffling at work today.

[@StephenBoswellDesign]

The other videos are fun but i really like this new version of “botched.” A long list of what not to do, it’s a fun concept for a cooking video.

[@NYKIKE]

I love this new series idea!!! I haven't been this excited for a babish video in years since the original ones!!! Thank you for helping us baddies in the kitchen as we become proud chefs!!!

[@SailGodman]

This is the best series on KZbin

[@1SaUI]

Day was made instantly better with this upload

[@sterling9852]

Misread the “He’ll yuck it” At 12:28 😅

[@pure-snickety1409]

Naw fr me too 💀

[@crimsonlion100]

This is the first time anyone's had a sponsor I actually use! Yes! Danish Creamery is amazing!

[@SpreadLoveSavingScraps]

Man I love your videos!! Have been watching them for years and they just keep getting better!! Keep it up man :)

[@matt15]

I love the botched series so much, keep it up!

[@BLTkitchen]

Eating butter while everything burns like a live-action "This is fine" meme.🔥👏

[@arnoldis24]

Just yesterday I was trying to get tips from my sister on how to make a French omelet. Turns out she's made everything but a French omelet. Now here you are with a video on how to make a French omelet.

[@blessedera8810]

In Mont Saint Michel, at the La Mère Poulard restaurant, they make a famous fluffy omelette with "over" beaten eggs. It's pretty nice look it up !

[@kornfrk10]

Nothing like watching an entire Babish video for a dish that I will never make.

[@anarchistangel2314]

What i learned from this video is that the reason I can't afford a french omelette every morning isn't because I can't afford the omelette, it's because butter ain't cheap enough to be using that much every day

[@TheEffectOfMass]

It's been a while since I've checked in on Babish. Is this a new format, or just a fun random video? I like the energy and goofy-ness here.

[@subnormality5854]

I love how Andy is just continuously annoyed at Brad in these, even when Brad hasn't done anything (yet)

[@EnderDragon]

Was hoping for an Omelette du Fromage. My issue with eggs is texture, if any of the egg is liquid or runny, I can not eat them.

[@JLeeCline]

The fortitude to chew on a lump of even the spectacular danish creamery butter for a full 8 seconds is unmatched.

[@UofMFan628]

"rich, creamery butter" is a repeated line from the early 2000's romcom Kate & Leopold, but for some reason I always remember the line despite only seeing the movie once and thinking it was pretty mediocre. maybe because Hugh Jackman says it in a gorgeous accent? had to share and see if I was the only one lol

[@marcusKarpiak]

I am doing skills for Provincials and they want two French omelet and this is the best thing for me thanks so much.

[@Luiza-ov7iw]

I’d love to see you make the secret coconut cream pie recipe from iCarly! Never seen it done anywhere and I’d love to know how it actually tastes

[@jimbrown2769]

Awesome ending. Well done.

[@josephc.3863]

Could've pivoted to a Japanese Cloud Omelette

[@tavishr3194]

I love this almost benoit blanc ish presentation style, it really feeks like Babish is getting to be his most unrestrained and most free self, love it!

[@probablylucky6671]

I love the Botched series, it's the perfect level of bonkers

[@jparreno]

18:44 "with a body in it?" got me to laugh out loud hahaha

[@allit.164]

I always love these botched videos and the hilarious energy, and I know you don't have direct control over this-- but this one for me had the bonus of ad breaks being timed on Andrew burning himself and Every. Single. One. Started with some kind of meat or cooking product with a sizzling sound effect.

[@jamesshipley731]

That was fun. Big learning with a butter commercial thrown in for spice. Also I learned why my omelets always are sad.

[@morganb9597]

This is my favorite series 🥹🥹

[@feminaproletarius7815]

>using a plastic spatula >on steel. Babbish is the eternal permabeg when it comes to cooking I swear

[@bmckelvy5717]

I know they can’t all be Botched, but this is really the best part of the channel

[@rachkate76]

Your brain is botched Cletus.

[@SkateNC1994]

This takes me back to culinary school and all the omelettes we ruined while learning heat control

[@tjpeluso]

"You took a wrong turn at Western omelet" should've been "you took a left turn at Albuquerque" 😜

[@okayashe]

I felt this in my soul.

[@fredericapanon207]

But I like the variation in texture with a slightly crispy bottom and edge and moist and jiggly on top.

[@Chuycabra]

I knew I was always missing that one last ingredient! Eggs, butter, and a foldy thing!

[@8endless]

I love your videos! Actual question for you. So you start with medium heat, but it was a little ambiguous to me as to when you switch to low heat. Can you clarify for me at what point you switch to low heat?

[@davidcrofts5246]

I like making my french omelettes like a crunch wrap supreme, tuck in into a square then tuck in the corners. Then flip it onto a pile of rice!

[@benjaminaltube8731]

In culinary school we are taught to basically not make an egg roll out of the french omelette. But agresively stir it at first over high temperature so it kinda starts scrambling and then let it set so you can roll it and you still have a moist interior what with all the crevices you created

[@sweetsucculentcontentnectar]

Failure is the greatest teacher in existence. Definitely looking forward to more Botched by Babish.

[@PhilDaBank]

Ahh now you’re making the content I need 💯

[@OsamaRaoPK]

The electric beaten extra foamy eggs remind me of the one they make in copper pots, carbon steel pan on a wood fire hearth in Mont St Michel Look for La Mere Poulard Omelet, Mont Saint-Michel

[@shadowofseattle1338]

I learned more from this than I did from going to culinary school

[@carolinehatcher7908]

I missed these botched eps so much!

[@OMFGPandaArmy]

18:39 I thought of something to roll immediately and it definitely wasn't a rug 😂

[@shepherdandolini6225]

You're rolling up a, wait, what do you roll up? You roll stuff. A rug. With a body in it? got me laughing hard there XD

[@HowardBealell]

I’m so glad you made a joke about it being the fault of the “great babish pan” because I bought the full set on Amazon and it was absolute junk! 😍 I returned them, they were chipped, discolored, and immediately rusted in my sink after the initial hand wash.

[@marioduran8949]

The surface area of a circle scales with the square of the radius. Since the radius of the 60-inch pan is 5 times larger than the 12-inch pan, the surface area scales by a factor of 5^2 = 25. Therefore, you'd need 25 times the number of eggs, which would be 25 x 7 = 175 eggs for the 60-inch pan. brought to you by chatgpt lol