How to Make a French Omelette | Kenji's Cooking Show

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[@RealDarkBlade]

This is the Kenji classic "I made you food" then proceeds to eat it.

[@lukegrubbs730]

Taxes.

[@TheKicklukassen]

I’m so glad that Kenji is posting this regularly again!! Especcialy the POV vids! Please bring back the late night cooking video’s tho!!!

[@RATCONQUESO]

those late night vids were a big inspiration for me earlier in my life when i just started working in kitchens, not sure if i would still be cooking professionally if it wasn't for stuff like that that caught my attention in my late teens

[@bushDid911]

@@RATCONQUESO Same here mate. I'm not cooking professionally anymore but Kenji was a huge part in transforming what seemed like an inaccessible culinary fortress world infinitely more interesting and possible for a home cook like me.

[@JoeAllenD]

Lol the shrinking away Kenji at the end was great

[@graciouscompetentdwarfrabbit]

My favourite part of making a french omelette is the scrambled eggs I end up with 😅

[@bushDid911]

So true lol

[@Aaron-kq5kk]

This is almost exactly how Jacques Pépin does it. It’s really the best way. When I was unemployed for a year I had this for lunch everyday and I’ve finally mastered it. This is the one dish that I feel snobby about. I can’t have a diner omelette anymore. I know it’s a different thing, but I just love this version so much.

[@jamie_miller]

I'm dying to know if his kids properly appreciate having such a good cook for a father. Seems like something kids might (or might not) take for granted lol

[@JKenjiLopezAlt]

My daughter tells me “papa you’re a good cooker.”

[@jamie_miller]

@@JKenjiLopezAlt😭💯

[@youlilgremlinkun]

@@JKenjiLopezAltpapa, you’re a good cooker 🥹🥹🥹

[@TV9Newsguy]

So happy to hear you explain your use of the fork with nonstick. It has turned into a war of word on JP’s video.

[@bullsfan2021]

Love watching this dude cook and talk about food

[@alvinee3882]

Thank you for this! I’ve always struggled with getting the right temperature - the water trick is brilliant!

[@chungkng]

lovely format. thank you so much kenji

[@lucasholloway6999]

I never comment. I just have to say I loved this style of video. I love you mixing it up and experimenting. Maybe I've been under a rock, but I've never seen a cooking video like this and I enjoyed it a lot!

[@nathan12343]

I just made my first-ever proper french omelette this morning following this. Thanks so much for the tutorial Kenji!

[@daphnepearce9411]

I love the water idea to kind of gage the readiness of the pan. Thx!

[@TheOnyxFlame]

Loved you on Wait, Wait, Don't Tell Me!

[@dodaexploda]

Ever since I saw your video on salting eggs early I've been doing it religiously. Waiting 15 minutes for the eggs to interact with the salt. I think I shall make this french omlette for dinner.

[@oliversomething4821]

Same here-- just beating the eggs with a healthy pinch of salt and letting 'em sit 10-15 minutes before cooking makes a noticeable difference in flavor and texture. Interestingly, it also turns the color of my "cheap" eggs into a more orange-golden hue that I'd expect from "fancy" eggs.

[@SocialWorkProfessor]

I've always loved your sign-off.

[@flygirlfly]

Those kids are so lucky when Uncle Kenji comes for a visit.

[@namenl2205]

you have a very kind personality, always a joy watching your videos Kenji :)

[@katydidiy]

The water start is great!

[@guygryphon]

The culinary school nightmares are coming out of the woodwork

[@godaistudios]

The first time I made a French omelette was in culinary school, and whether it was by accident or maybe it was because I wasn't overthinking it, it came out well.

[@danielmcgrath680]

Im not a very good cook, it took about 2-3 tries to get it down every time. I dont get the old tale of the new chef having to make a french omlette to provr himself

[@scottjames3673]

@@danielmcgrath680I think that’s more about gauging a chef’s ability to properly time and execute a simple dish that’s cheap to make so that the prospective employer knows they’re not just getting some hack off the street.

[@danielmcgrath680]

@@scottjames3673 But any hack off the street could do it if they gave it 15 minutes of trial. I get what you mean though

[@scottjames3673]

@@danielmcgrath680 You would need considerably more time in a kitchen to be able to pull it off smoothly imo. Bear in mind there are people who can hardly handle frozen food instructions much less cooking anything from scratch.

[@rish1459]

This is a technique I have been trying to master for years - as a home cook, I am not making it every day. So, it takes me a while. Even a ugly looking version tastes so creamy & smooth! I add a bit of sour cream or creme fraiche to it!! Chives and creme fraiche make this soooooo good.

[@artistlovepeace]

I like the new format. You are a great teacher and share so many great recipes. Thank you. I love your books too!

[@WastrelWay]

Really? I think the split-screen format with the radio microphone is kind of odd. I haven't seen one of those mikes for years. (No, I don't spell it "mics".) It reminds me of Walter Winchell etc.

[@AJisdabombsauce]

LOVE IT!!!!

[@YouzACoopa]

I like the new format and the old one too. Point of View is great for seeing what your focus is and how you move in the kitchen

[@Partimehero36]

Kenji with the picture-in-picture play-by-play.

[@mauree1618]

very nice, I'm gonna practice this.

[@hedonisticallyhealthy8577]

Thank you! So straightforward, I think I will try this for lunch today. You totally made this non- intimidating!

[@Mirrale]

Enjoy your scrambled eggs!

[@danielmcgrath680]

Kenji really is fantastic

[@karent3394]

I first learned this from Jacques Pepin and I have been converted ever since- French omelets are way better IMO! Thanks for the video!

[@mikegmcg]

,Love the style of video for this!

[@mortenjensen2457]

What a beautiful omelette!

[@TamaraTemple]

Wonderful! ❤

[@rbiswas0906]

New format 🎉

[@Jonpoo1]

Cool new format.

[@bbcpfghs]

Welcome to Bozeman! Hope you enjoy it over here!

[@feistycitrus]

Thank you Kenji I am going to try this tomorrow. My omelet skills are terrible and I bet this will be just what i need as your hard boiled video helped me so much. Agree, Eggs are expensive and we were just gifted a dozen by friends going out of town so I feel egg rich at the moment. Enjoy your family time.

[@EcosseZA]

Glad you explained the knife movement, it certainly looked like a trompe l'oeil at 01:01all the way from 0:49.

[@abismith5668]

This made me want an omelette even though I don't normally like them. Just made one using this technique and it was great!

[@Bacontree555]

Kenji, thanks for giving my knife technique a name: back slicing! I naturally cut using the back slicing method, it naturally seems easier for most cutting except for very dense items like tubers. It would be great if you posted a tutorial on various slicing methods. Thanks for all you do for us food/cooking nerds!

[@NancyH-we8zq]

Cooking show on a house boat? YES PLEASE!

[@philoctetes_wordsworth]

I am looking forward to seeing a different background. Maybe? I doubt it, but isn’t it fun to think about?🤗🤗🤗✌🏻

[@danielmcgrath680]

Yes!!

[@nancydelu4061]

Yumm . . .

[@semillerimages]

Thanks! I tried it this morning and it *almost* came out! I overcooked slightly and it didn't come out as nice looking :) Cheers!

[@trouty]

Kenji, it's awesome to see you landed in Eastlake of all places. I always tell people if i could live anywhere on earth for the rest of my life, it would be Eastlake without question. Buying a home there isnt exactly in a mid-30s architect's budget, but who knows, maybe one day I'll be back. Pazzo's, the zoo, pete's, chicetti, the sea planes, the fishing vessels, the strange corporate biotech power center.... Ugh! Loved living there.

[@al5866]

I was so convinced you were talking live. My whole world is in shambles

[@GrikWorldNomad]

The Jacques Pepin classic French omelette. Dang you're a good student! Your salt first trick is magic, Chef Pepin doesn't do that. Many thanks

[@ShadyAugur]

My partner and I dub French omelettes "loud omelettes" with how noisily Jacques stirs the pan against the stove. 🤣 Tastes great, though!

[@FREAKOZOID114]

Kenji! I spy an acoustic in the background. Remember seeing you comment on some guitar videos in the past, you been playing much recently?

[@jillionairess]

"Kenji's coming to visit! Clear the kitchen!"

[@ryonmerrick3112]

nice

[@haines96]

Hey Kenzie would you ever do your strategy that has a little bit of a cornstarch slurry mixed in with the egg or do you feel it's of negligible benefit?

[@HammeredChef]

This is also a great instruction on making the Kichi Kichi style omurice.

[@msdliw9616]

my man kenji is looking goos

[@danielmcgrath680]

He really is!

[@thisiswilson]

Thoughts on gas stoves vs electric?

[@WalterHolstad]

I definitely wouldn't use a metal utensil on the teflon type stuff.

[@CoolJay77]

You can see multiple videos of Jacques Pepin videos making omelets, you can hear the fork scraping over the pan surface. Many chefs learn from those videos. Kenji is a bit more careful with the fork. Having said that, he seems to be using Circulon ScratchDefense, which is designed with a coating that that one scrape utensils over!

[@ilRosewood]

I know it isn't classic or traditional but I do like to get my omelette a little bit of browning from the butter. Since I don't work for a french chef I'm sure I'm in the clear but I wonder how many others feel the same way?

[@TrappedinSLC]

I like the taste from the bit of browning too.

[@TrickStxRz]

Kenji, could you please make a video on the beefy onion soup?

[@BreakfastKingOfLoyola]

Unrelated to this video, but I just heard your Asparagus podcast episode. If you're up for a road trip, you should consider visiting Los Hernández Tamales in Union Gap, WA. Their asparagus tamales are fabulous.

[@nokateno]

You mention getting the pan temp slightly above 200 and evaporating the water.. what temp would you use, like a medium low? or does it depend on your stove?

[@nokateno]

Beautiful omlet btw!

[@MrLPariah]

Hey Kenji, was wondering if you could explain why second side of mt steaks always burn on my stainless steel pan but never the first side?

[@Trych09]

Having a hard time finding dog eggs like you used, would chicken eggs be a good substitute?

[@headzsets4337]

Are you willing to adopt a 40-year-old? LOL. Your kids eat like kings. Thanks for all the omelet tips, going to have to crack some eggs this weekend!

[@Paul-mn8ql]

It's like the Kenji play by play omelet...

[@Schoonmaker83]

You are way too handsome to put your face up there with the food Kenji. Let us focus on the food!

[@pqrstsma2011]

is this the houseboat studio kitchen? i don't remember seeing it before edit: ok you said it's somewhere in Montana

[@chongli297]

Does anyone know how to adapt this technique to carbon steel on a flat-top electric (resistive) stove? I feel like that's the ultimate hard-mode because the side walls of the pan never get hot enough and the eggs end up sticking around the sides (but not in the middle)!

[@KaranRajpal]

Yeah I was wondering about this too. I've tried multiple times and they always end up sticking on the sides.

[@_trbr]

I suggest rubbing butter along the side walls of the pan to try and make it more non-stick. It’s likely that the eggs don’t stick in the middle because there is plenty of butter there, but the walls don’t really get much exposure. If you rub some on directly from the stick, or with a paper towel, it may help

[@TrappedinSLC]

@@_trbr Yep. I use a stick of butter and always rub well around the sides on my carbon steel.

[@oliviahein7772]

Was that salted or unsalted butter you used to make the sheen?

[@godaistudios]

The blue lettering on that label indicates unsalted. It also explains why he added a sprinkle of kosher salt.

[@tomislavhoman4338]

Nice, same as Jacques Pepin, but without scratching the pan 😅

[@SpoOoOoOoOoOod]

But what is actually the reason for mot browning the omelette? I get it may be trickier, but is it not also less flavourful?

[@davidp9316]

Kenji I need to know what pan is that??

[@carlosalvarado2564]

Hi Kenji, I know this is irrelevant to the video. However I just came across what I believe is an old serious eats article on sous vide tuna where you recommended 105F for a texture similar to sashimi but slightly firmer and 115F for something close to rare beef. I know sous vide is temperature and time but is tuna hanging out at 105F or 115F for an hour actually safe? Also is this temp at this technique possible for salmon to achive a sashimi like texture or is this only for tuna because tuna is less susceptible to parasites? Ive been trying to find a more affordable way of getting something similar to sashimi but safer to eat. Theres a dude on KZbin just eating this stuff raw from Costco but im not willing to risk the wife and kids on that bet. Any advise would be appreciated.

[@loretta1971]

Voiceover in one take? Not bad! ;-)

[@PhilippeEtchebestChef]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.

[@poturbg8698]

Jacques Pepin taught you well!

[@dipperdandy]

I like to use fresh dill. I feel like dill doesn't get enough props. Also love that colour combo for your nails. Gonna have to steal that.

[@spritelink]

See early Alison Roman Home Movies for her love of dill

[@dipperdandy]

@@spritelink Thanks, I will!

[@prospect_joe9813]

J Kenji, can you or anyone at the SE team develop a Cumin Beef recipe (孜然牛肉) It's so good but I can't find a decent one in english? Please??!?

[@tron3747]

Shh.... No one saw the little egg spill on the stove when Kenji picks up the bowl

[@ddos_attacks]

I made a perfect french omelette on my first attempt, then failed every subsequent attempt lol.

[@Senrab3123]

You do this so much faster than me, it's remarkable. I'm curious about beating the eggs with a fork though, I feel like I never get them mixed well that way compared to a whisk. I know it's probably apples to oranges but I'm guessing I'm just doing it slightly wrong?

[@prestonbain6670]

Probably just a technique issue. Small really fast circles with a fork has worked well for me. Start slow and practice until you can do it as fast as you can without spilling it out of the bowl. Tip the bowl slightly on edge so the egg comes back to the fork as well. Not a chef so this may be terrible info but it works for me. I do watch a lot of kenji so i am pretty much a chef.

[@danielmcgrath680]

Tilt the bowl slighly and fork-mix the eggs in an almost folding motion for 30 seconds to a minute. When they fall through the prongs in your fork like water theyre ready :)

[@tychus3340]

I never realized how stupid I am until I seen him scoop the bit of eggshell out with the eggshell itself.

[@bigbird2451]

I love your "Guys, gals and non binary Pals." line. It's just such a subtle slap in the face that makes people think. We don't have to all be the same. Well done Sir!

[@moemerry7657]

I like your nails 😮

[@trex6052]

Tampopo

[@amcconnell6730]

Nice omlette. Jaques Pepin would almost pass it. :D Now try the REAL challenge, the omurice omelette!! :D

[@akrupnov]

Somehow the vigorous shaking doesn't work as good on induction than on the gas. Did anyone manage to overcome it?

[@efa666]

You're disrupting the heat more on induction by shaking, bring up the heat and it'll even out.

[@danielmcgrath680]

You dont need to shake so hard. The curd may come out slighly larger though. Maybe try a higher heat?

[@Hugh_Hunt]

Kenji, just wanted to come to a recent video to comment this. Every time I look up a recipe and check out an older video of yours I forget... Congratulations on all the weight loss!!! You look great! And there is no video about any special diet of life changes you made; glad to see you have taken the time to improve you!

[@timnizle1]

Baveuse on the inside

[@AYOOOOOOOOOOOOOOOOO0]

Kenji's sister got the bougie soap

[@nokateno]

Ah yeah, the $45 aesop soap

[@kaworuxx]

As a nonbinary pal I'm gonna attempt to make this, love you Kenji

[@julia-nc6ox]

Hmm! I didn't know that just egg and salt omelettes were a thing! I guess they are prettier than scrambled but those with cheese and vegetables are my fave. But of course I will try this method and then put a dollop of good old North American Ketchup beside it!!!!!

[@fixedG]

My understanding is a non-chef is that the way to make a French omelette is to make an omelette and undercook the eggs, then throw that away, make another one and undercook the eggs more. And then maybe again, depending on how much you undercooked them the second time.

[@blueststrawberry]

Very similar to omurice

[@moodist1er]

Omelette du fromage

[@danielmcgrath680]

Dexter reference!

[@TylerJMacDonald]

You're kids are eating goooood lol

[@TheNorwoodCat]

Well damn! I grew up with "Omelettes". I had no idea THIS one existed! Mine were always dry and hard.

[@PhatTrumpet2]

omurice when

[@thekidhere]

Something about the new setup gives me motion sickness. Is the field of view in the GoPro different or something? Would be disappointing to not be able to watch these videos anymore, I’ve learned so much over the years.

[@UberShinySheep]

Same here. I think it’s the contrast of the motion in one part of the screen and not in the other and the looking back and forth. Would much prefer just a voiceover rather than this Picture in Picture

[@efa666]

He's on a boat.

[@PDXTundra]

@@efa666no, he’s in Bozeman, Montana at his sister’s place. Pay attention.

[@aarondaniel281]

I failed

[@RB20ANDY]

First comment 🤣, Kenji I love you're videos ❤

[@AlexKasper]

Now for the real challenge. Do it in a microwave oven 🙂

[@philoctetes_wordsworth]

Living in France ruined me for a lot of things. Were you aware that apricots are supposed to be juicy? Yep. Like a peach. Not so in the states. Mealy, dry, flavorless and small. Here, they are all grown to be dried.👎🏻

[@chrispettinga]

FIRSSSSST

[@hogberry]

Julia made these without doing any of this. And in less than half the time.

[@junkrider132]

still not mentioning us otherkins in your closing words......

[@nokateno]

my clownself is offended

[@junkrider132]

@@nokateno yeah our kind is NEVER mentioned. always excluded....