Do you have FOMO on travels to France? Mary Berg’s classic French omelette has got you covered with all the yummy buttery egg flavour without getting on a plane!
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hi how’s it going hi Hi how are you it’s
oh my gosh I love these glasses hi there
how are you hey oh my goodness oh my
goodness there’s so many gentlemen in
the audience today hello hi everybody oh
this a busy
[Applause]
one hello everybody and welcome to the
show okay we are going to kick things
off obviously in the kitchen today but
we’re starting with a breakfast classic
so in front of me over here I have two
different types of omelettes everyone’s
had an omelette right right delish love
an omelette yeah I like that big yeah
that was good now there are a classic
kind of North American style omelette
which is this one this is The Omelette
you’ve gotten if you’ve gone to a diner
it’s the one that if you had like a
rough Saturday night maybe a Sunday
morning always a good thing it’s really
tasty and there’s a good caramelization
the North American style omelette is
fully set eggs it’s got golden brown on
the outside and it’s filled with
literally anything you’d like good heavy
stuff like peppers onions even ham tons
of cheese it is very very good and it is
a big meal in and of itself but today I
wanted to show you the dos and don’ts of
how to make a classic omelette also
known as a French omelette and that is
this little number it looks completely
opposite from the North American variety
but it is truly my absolute favorite
omelette the trick to a French omelette
is there is absolutely no golden brown
color on it which sounds kind of strange
cuz golden brown is obviously a
delicious color but it is such a nice
softly cooked egg it’s really custardy
it’s really creamy the inside is almost
like custard Holland days and to me that
is a very good thing so I’m going to
attempt this is it feels very cheffy but
it’s one of those recipes that the more
you make it the better you get at it
have I ever made it in front of a studio
audience no and I’m a little scared I’m
not going to lie things can go wrong but
to be honest if you’re making a French
omelette and things start going wrong
you’re either going to end up with a
North American omelette or scrambled
eggs which is not a bad thing so
hopefully we’re not getting scrambled
eggs but not going to lie we might so
I’m going to start off and show you how
to hopefully get that beautiful French
omelette so the first thing I need is
three eggs so I’m just using large eggs
here and I’m just cracking those into a
bowl you don’t have to use a bowl this
big but this is a good way to kind of
get everything nice and broken up so
three eggs go right on in to be honest
sometimes when I’m feeling just like a
two egg omelette I do try making a
French omelette with two eggs it is
tricky though because it’s not enough of
that kind of egg custard mixture to
blend in and hold everything together so
three eggs is the way to go now I add a
little bit of salt in right away just to
the egg white area and then I
immediately start whisking if I were to
add that salt onto the egg yolks you can
actually cure the egg yolks this can
also happen in baking like if you are
mixing eggs into sugar you want to
immediately start whisking that together
cuz sugar and salt both act to cure egg
yolks and it makes them almost kind of
um kind of cook on the outside kind of
like if you’re making like Ceviche or
something like that now for a French
omelette you do want to mix this really
well you’re not trying to make it into a
sule or anything like that but you do
want to make it so there’s no more kind
of like glooby kind of Gloppy egg bits
does that make sense you know delicious
terms like that you want it to be nice
and thin and watery now if you are going
fully classic you could strain this
through a SI that would get out any of
those little bits of egg white but I’m
not being that fancy today now typically
with an American style omelette you
would add in some milk or cream here but
for a French omelette just eggs all you
need are eggs salt and a good amount of
butter all right this is looking good to
me you can’t see any white anymore you
can’t see any just yellow it’s all mixed
together so that is looking great now
I’m going to come over here and talk
about the pan cuz the main ingredient in
a French omelette that differs it from a
North American omelette is the
temperature of the pan you want this
baby to be over like medium low heat
because you do not want that golden
brown color on there so you do want to
use a non-stick pan your best non-stick
pan you have this is feeling warm but
I’m going to test it out with some
butter and in classic French fashion
we’re going big on the butter and I’m
very excited about it so in the recipe
I’ve written use a tablespoon of butter
and a tablespoon of butter would be
fantastic you could also add more if
you’re really feeling it cuz basically
what this butter does is it mixes in
with the eggs and gives you kind of
almost like that Holland Daisy Vibe now
when I add that butter oh this is
perfect I’m not going to lie you do not
want it to start spitting and melting
down immediately you don’t want a ton of
smoke but you do like this little bit of
foam y’all I’m feeling good about this I
think I’m going to do it she says very
confidently before maybe things go wrong
but honestly with the French omelette I
guess my main tip is try not to talk
while you’re doing it it takes all of
about a minute to throw together but um
if you’re chatting things can go wrong
you know though I have a hard time not
talking so we’re going to give this a go
so that butter is just melting into that
pan I’m going to keep that heat at Round
medium low just so it stays nice and
slow so now I’m going to get those eggs
and just add them on into that pan now
at this point with a traditional
omelette you would kind of mix it up
it’d be hot it’d be spicy it would just
start kind of caramelizing but with a
French omelette you can see curds
already start forming at the bottom of
the pan but unlike with a traditional
omelette you want to keep moving this
that butter is going to melt into those
eggs this is also my go-to way if I’m
making a scrambled egg just keep putting
butter in it and it’s going to taste
delicious now you just want to keep
stirring this until those curds form and
it becomes almost like um Curdy like it
almost looks like a solid amount of
something almost it’s kind of like if
you’re making a lemon curd because we
want basically this to keep coming
together just until it stops
self-leveling out so if I were stop
shaking
we still have those eggs in the pan
doing their thing I’m going to be risky
I’m going to turn the pan up a bit y’all
don’t do this at home keep it low and
slow and just keep on moving that pan
you can already see those eggs are
starting to thicken up and again it kind
of starts turning into like almost lemon
curd consistency that is perfect
eventually once this keeps going those
curds will start kind of forming now I
do have a question because it’s going to
take a second has anyone made a French
omelette before in the audience oh we’ve
got one okay I like that very very fancy
is am I selling it to any of you okay
good it feels very it feels very cheffy
this feels like something I would do I
mean I haven’t been on a first date in
about like 15 years but that’s okay this
feels like very first date like you’re
making dinner and you’re just making an
omelet chatting away while you wait for
your eggs to cook or do it on TV in
front of everybody and uh it takes a
little longer than you’d think all right
so if I were to keep going you would see
those curds starting to form together
again that egg is getting thicker and
creamier at this point you could start
adding even more butter if you wanted to
but you see there’s little bits of eggs
starting to form basically you want to
add enough butter so nothing’s sticking
run your kind of spatula around the pan
every once in a while just to bring
everything together now we’re cooking
we’re getting a little bit of those
curds all right then I would just want
that to start setting once it starts
setting you want to add on any of your
fillings like I said you don’t want to
go with heavy fillings traditionally
with a French style omelette you don’t
want to add in onions you don’t want to
add in things like that I do love a
little bit of cheese and some fine herbs
so I’ve got that classic like uh fine
herb and garlic cheese if you know what
I’m talking about the one that I think
you put out on like a cheeseboard tray
but then you end up eating it before
your guests get there it’s very very
good so I’m going to use a little bit of
that and some chives if you wanted to
you could also see here we go you could
also use a little bit of Teragon that
would be really really nice as well see
those curds all forming you want to get
everything nice and smooth then you’d
add on your cheese and unlike a
traditional kind of North American style
omelette as opposed to folding this you
actually want to roll it together so at
this point when you see all those curds
I let it sit on the heat for just about
a minute just to set that bottom of the
egg scatter on some fine herbs if you’re
feeling it and then once that’s set you
just basically get your spatula and
start rolling it over again and you
don’t want any golden brown color if
things go Ary that will turn into
scrambled eggs but they will be the best
scrambled eggs you’ve ever made and you
tell everyone you meant to make
scrambled eggs but over here we do have
a swap of the completed one now this is
where you take it to the next level and
if anybody watched the show The Bear
we’re obviously going to make this into
like a the bear style omelette so I’m
going to pop on some fresh chives right
on top nice and finely chopped y’all get
ready we’re also putting some sour cream
and onion potato chips on to top you
just crush them right over top of that
omelette it sounds wild but it gives you
this crunchy salty deliciousness that a
little bit of extra salt on there and
you have got the most delicious omelette
you’ve ever seen it’s
creamy it’s
custardy they basically taste like eggs
benedict but in an omelette with chips
on it so you’re welcome World hey Mary
here what did you think drop your
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