Want Perfect French Omelettes? Start With Water

I’ve been writing about French omelettes for many years now. In fact, the last time I wrote about French omelettes, I wrote about how much I’ve written about French omelettes. But the last time I covered the subject, it was with a quick and dirty video which introduced what I think is actually the most useful and simple omelette-making trick I’ve ever developed.

One of the most difficult parts about making a French omelette is getting the pan temperature exactly right. It’s a difficulty I’ve been trying to tackle for years. Even now, after decades of experience making them, every once in a while I throw a knob of butter in a pan that’s hot enough to brown it before I can get the eggs in, or cool enough that it won’t foam properly, causing my eggs to stick.

But this technique will guarantee that the pan is at the exact right temperature, regardless of the material, thickness, heat source, or even elevation, and it relies on one of the fundamental qualities of water: its boiling point.

Find the full article and recipe here: https://www.patreon.com/posts/121088272/

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Shot by: Michael Weiner
Edited by: Alex Oh
Produced By: Kenji Lopez-Alt, Lena Davidson