How to Make the Perfect Omelet with Iron Chef Alex Guarnaschelli | Alex's Day Off | Food Network

Finally learn how to make a perfect, simple omelet!
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Omelet with Fines Herbes
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 20 min
Prep: 15 min
Cook: 5 min
Yield: 1 omelet
Ingredients
3 eggs, lightly beaten, room temperature
1 teaspoon tepid water
1/2 teaspoon kosher salt
Hot sauce, to taste
Worcestershire sauce, to taste
1 tablespoon unsalted butter
1 tablespoon washed, dried and chopped parsley leaves
1 small bunch chives, minced
1 tablespoon washed, dried and chopped tarragon leaves
Buttered toast slices
Directions
Special equipment: 6-inch nonstick skillet
In a bowl, whisk together the eggs, water, salt, a couple of dashes of hot sauce and a couple of dashes of Worcestershire sauce. Whisk only enough to integrate the eggs. You dont want to whip too much air into them or make them frothy. Put the skillet over medium heat and add the butter.
Swirl the butter around as it melts so it coats the whole surface of the pan. When the butter is melted (but not browned), lower the heat and pour in the egg mixture. Use a fork to stir the eggs slightly, as if you were scrambling them. Then, allow the eggs to cook, undisturbed for about 15 to 30 seconds. Sprinkle the herbs over the eggs.
Lift the handle of the pan up tilting the pan away from you and towards the heat. This tilting should cause the omelet to slide down in the pan a little. Fold the edge closest to you towards the center. Fold the other edge towards the center and tilt the pan over the center of a plate so it lands, seam side down. Serve immediately with buttered toast slices.
Cook’s Note
With few ingredients, the simplicity of this dish means the technique is what makes an exceptional omelet. There is a wonderful place in Los Angeles, Joans on Third where they make exceptional omelets. Joans secret (passed down from Dione Lucas) is to add water (instead of milk or cream) to make the omelet more light and fluffy. If the omelet doesnt seem to be working out, turn it into scrambled eggs with a simple quick stir.
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How to Make the Perfect Omelet with Iron Chef Alex Guarnaschelli | Alex's Day Off | Food Network
• How to Make the Perfec...

[@kateg7298]

I love Alex's calm, easy style of teaching you the basics like an omelet. I about died when I saw how much butter she put on the sourdough toast though. Thanks for reminding me, Chef Alex, of how much I miss good sourdough. I'm from the Bay Area and it's very hard to find in South Texas.

[@danielvanr.8681]

Funny how Italians can get all stressed and hot and bothered about almost anything else, but when it comes to food, then it's all serenity and tranquility and not a single care in the world. 😂😂

[@jhh6061]

Her descriptions have always been enticing....spot on. Now she has even more humor. Perfect chef for TV

[@ChefWife67]

Who loves Chef Alex? She’s just got a way about her that I just love watching her cook👩🏻‍🍳

[@thecunninlynguist]

mmm, omelettes. A good omelette really hits the spot

[@delano2004]

now see i would have piled that omlette and mushrooms up on the bread and ate it like that

[@octobermourn]

That look really good love mushroom

[@loveydwalker6514]

You are my favorite cook and have been for years. World love to cook under you for a year or more and i know i will be a cook they cant touch.

[@David-go4ot]

looks awesome!

[@katieweller5943]

Happy Holidays to you Alex Guarnaschelli.

[@twogirlscooking3342]

Never goes wrong with omellete :) I made home cooking for breakfast as well. Happy weekend and cooking

[@PopleBackyardFarm]

sounds like something I need to make for my family

[@b_uppy]

Prefer my toast to not be just gigantic tanned croutons. Rest looks good.

[@allstopblue5717]

Lol that crunch when she ate it. Way too crisp for toast.

[@expresshomemade]

Great recipe 👍🏻

[@delano2004]

gotta love alex

[@LetsCelebrateTV]

Omelettes are a great way to test a new cook as a properly made omelette is all about finesse and leaving it along. Can't tell you how many times new cooks hammer them by trying to do too much to them.

[@ArainKitchen]

Very nice 👌 and tasty 😋 keep it up 👍

[@nataliethomas6437]

Yummy food!!

[@nataliemscrzysxycoolharris9623]

Looks soooo good!!

[@juicyium5232]

You have the nice eyes 👀 😊

[@nataliemscrzysxycoolharris9623]

Juicyium ☺️

[@gourmetguruph7290]

Gotta love eggs. 💛 We have an episode all about eggs that you might wanna check it out! From Herbed Eggs to eggs in purgatory you can't go wrong!!

[@theresaoneill6525]

If you can believe it were I live the local grocery store doesn't even sell mushrooms other than in a can... Walmart is an hour and a half away!

[@meriez2892]

Te amamos

[@TheRestaurantAcademy]

This really is perfect.On a scale from 1 to 10 for the quality and content of your video, you're an 11 .

[@FreakNasty52]

Had to stop once I saw she used a metal fork to stir in a non-stick skillet, ugh. BTW, why is this video stretched to widescreen???

[@Rem694u2]

I was wondering the same thing. I knew she was getting a little chunky but I was like DAYUM when I saw the wide screen. lol

[@FreakNasty52]

@@TheBlawdfire For the first part, yes. But when she cooks the eggs she's using non-stick. 3:53 in the video.

[@TK-df4zc]

@@TheBlawdfire wrong!

[@TK-df4zc]

@@TheBlawdfire did you even watch the video!

[@al4381]

It's an anonised non stick skillet, the expensive good quality ones. You could run a butcher knife on that thing and it wouldn't scratch. If you have a regular Teflon non stick skillet then use a plastic or wood utensil instead

[@Flash_1689]

Toast she said 😂, what she meat was croutons. 😭😂☠🤦🏾‍♂️

[@farjanurrashid1487]

So god

[@markdowse3572]

I do not mean to demean a US "Iron Chef", but why not use field mushrooms? Please. White mushrooms are almost flavourless.....

[@courtneyjrwashington1395]

Hello

[@jeffward1106]

Fantastic. I didn't know she was still alive. I'm really glad she is.

[@pavelow235]

Wish I had fresh Dill

[@Bithiah71]

Mowed lawn smell? 🤔🤔🤔

[@jasonbatty1011]

She's like a goddess 😍

[@odibaracatibaro1255]

Best female chef she should take over Giada show

[@jAYROCCS1x]

giada legs too open

[@carriehayes260]

Cooking for a tyo.

[@colinfew6570]

you do not salt mushrooms while cooking.

[@jAYROCCS1x]

why not ? it helps extract the water

[@patricklarry6645]

And you're not supposed to rinse mushrooms either.

[@trevorcook8374]

lol?? 1) I'm pretty sure an iron chef, someone who was guy savoy's right hand for (i think) 6 years, who teaches at the culinary school of america, and has been cooking for over 30 years.. knows more than you. So I think I'll trust her judgement. 2) You always salt while cooking??? Idc if its mushrooms, beef, pork, veggies, whatever. Salting AFTER cooking does nothing to the flavor of your dish. It just bounces off and you're left with a saltyish tasting piece of food.

[@thecleankitchen7898]

There is brown on that omelette! Oh no! I would have put the mushrooms and spinach in the omelette with Swiss cheese!

[@mikeb.2925]

I hate it when eggs are served browned. If your eggs took on color it's because you cooked them too high for too long. Keep them moving and get them out of the pan just before they're done. Let them carry over finish.

[@MarioMVasilevBackUp]

So everyone should cook to your taste? Selfish much

[@karas.4329]

Those mushrooms look divine. I’m not trying to bash this talented Chef - but anyone else find her style/mannerisms unique? Perhaps it’s the way she talks to the audience, but I almost find it distracting. I can’t quite explain it - maybe she’s almost too “cut and dry?” A stark difference from some of the other bubbly chefs out there. Cant quite put my finger on it.

[@bubuli]

did..did she just use a metal fork on a non-stick pan?

[@BigJ-Bone1800]

I would love to mate with her!!!

[@zmana1857]

Alex became ironseff thru friends winc Winc

[@pineapplehead5123]

Mmmm... Mowed lawn smell 😤

[@sandpaper4483]

It's over cooked and flat.

[@TK-df4zc]

Cringe

[@trees1trees]

So many things poorly done here. Her 'Light and Fluffy' omelette looks more like a thin crepe. If you want to learn how to make an omelette, go watch Jacques Pepin.

[@tomleonard830]

This is more of an american style omlette.

[@trevorcook8374]

Lol. Exactly who are you? The "light and fluffy" omelette is a classic omelette used traditionally when its very lightly filled with things like cheese and herbs, whereas the browned omelette is called a country omelette. It's cooked slightly longer and browned to hold up to heartier fillings. Im not sure why she used the country version here.. but nothing is poorly done. Lol.

[@Rem694u2]

Perfect and it has no cheese? Girl you smoking crack!!!!

[@jamirmuzik7942]

This video is old

[@tomleonard830]

and the aspect ratio off.

[@trevorcook8374]

you'd never know though. jfc she doesn't age

[@tam8197]

never. -king. wash. mushrooms. they. soak. up. water. like. a. sponge. you. clunge.

[@heatnicoleher]

Pretty sure either Alton Brown or Chef John debunked that myth 🍄

[@sabrinacoolest]

Again with the booze 😑