Find more here: https://www.patreon.com/c/kenjilopezalt
0:00 – Intro
00:24 – Making a Classic Diner-Style Omelet
5:56 – Making a Denver Omelet
10:12 – Making a Mushroom & Onion Omelet
14:33 – Final Thoughts on Omelets
15:50 – Where to Find More Content
You can get any of my books (The Food Lab, The Wok and Every Night is Pizza Night) wherever books are sold, or you can order signed and personalized copies to be shipped anywhere in the world from here: https://booklarder.com/search?q=kenji
I have a podcast! It’s called The Recipe with Kenji and Deb and I host it with my friend Deb Perelman of Smitten Kitchen. In each episode we talk about the recipe development process–how we take a dish from conception to ready-for-someone-else’s-kitchen to show you what goes on under the kitchen hood when it comes to recipe development. You can get it here: https://www.therecipepodcast.com/
BOOKS
The Food Lab: https://booklarder.com/products/the-food-lab-better-home-cooking-through-science1
The Wok: https://booklarder.com/products/the-wok
And my Kid’s book, Every Night is Pizza Night: https://booklarder.com/products/every-night-is-pizza-night1
You can also buy my books anywhere books are sold, or from these online retailers:
https://www.kenjilopezalt.com/books
SUBSCRIBE
Instagram: https://www.instagram.com/kenjilopezalt/
Tik Tok: https://www.tiktok.com/@j.kenji.lopezalt
Patreon: https://www.patreon.com/kenjilopezalt
Website: https://www.kenjilopezalt.com/
AFFILIATE SALES: The following products linked or tagged in my posts or videos generate affiliate sales revenue for the site. This fact does not impact my review or recommendation process, and in general, we favor third-party affiliate links over direct affiliate links in order to avoid any conflicts of interest. Read more about my editorial standards here: http://www.kenjilopezalt.com/bio
Tramontina 10″ Non-Stick Skillet: https://www.amazon.com/Tramontina-80114-516DS-Professional-10-Inch/dp/B01N8VUYT4/ref=sr_1_5_pp/?tag=kenjilopezalt-20
CREDITS
Shot by: Michael Weiner
Edited by: Alex Oh
Produced By: Kenji Lopez-Alt, Lena Davidson
32 Comments
The ads are absolutely out of control. I got 19 on this video.
90% of his recipes are egg-based and I'm here for it
Incidentally If you want an awesome chicken sandwich in Denver, check out a place called Cluck Chicken. 😀
What’s wrong with your nails kenji
Would you ever do a knife collection video?
Omelettes? In this economy! A full caviar meal is more affordable!
Vascular Kenji getting shredded.
Egg price could be another 40 to 50 percent higher by end of year.
I think in most places the Denver omelette is called a farmers omelette.
Your omelet recipes worked so well for me. Everyone loves my omelets now. The biggest difference was setting salted eggs rest for 5-10 minutes. Even my 5 year old, who's supposed to be a picky eater. Thanks, Kenji!
In Denver, they just call him "John".
I keep getting surprised with egg videos. Ragusea's "new way of cooking an egg" vid, Alvin's "frying until eggs become crispy bits" for fried rice and Kenji's tricks with water. All of them pleasant surprises! Now I need to wait a few years until eggs are affordable again and I'll try them all.
the Jean Denver open was awesome
an omelette tutorial… in this economy!
Dude I live in Boulder! I don't remember the last time I ordered a Denver omelette though.
Sober Kenji is a way different vibe
Does anyone know what kind of non stick pan he is using?
Something very off-putting about people cooking with nail polish… I feel like it’s going to chip and end up in the food. I was told this is not allowed in a commercial kitchen. Maybe rules have changed but it just doesn’t look right.
My first western omelette was at the Sahara Hotel coffee shop in Vegas in 1970. No cheese and extra crispy hash browns. Yum! Also first time at Circus Circus too! Great video Kenji. I’m fine with French omelette (nature) or American style diner. Both are delish 😋😋😋
This dude okay? He's looking a little too thin.
I cook with cast iron a lot and one of the issues with it is that it heats up unevenly and youre always told to preheat on medium low heat to avoid warping. i solve that problem by preheating with a little bit of water and I can preheat on full blast.
also the trick to cracking the egg on the edge of a bowl that I dont think Kenji talks about is you have to pull your hand away as soon as you crack the shell instead of just slapping the egg on the bowl. once youve done it this way it just becomes muscle memory, its hard to explain in words but its a certain "flick of the wrist" if you may. lol. IYKYK
Darker yolks indicate higher beta carotene in the chickens' diet, and beta carotene converts to vitamins in the body so the visual preference for darker (and perception of better taste) is likely based on the idea that they're nutritionally better…But the difference in nutrition coming secondhand to the human is minimal. Nutrition to the chicken is probably better though, being fed a balance of good veg and such rather than bagged corn feed (lighter yellow yolk), so if that's something one cares about, the yolk color may still matter. (That said, some companies do deliberately seek ways to produce darker yolks artificially because they are aware of this nutritional misconception and take advantage to mark-up the price.)
"or my alternate channel @JKenjiLopezMain" – I seriously couldn't breath for like a minute 😂😂😂 and I don't see anybody mentioning it, has he said this before and I somehow never noticed?!
Nice Stewie Griffin "whets"
Kenji dropping egg recipes in this eggonomy is a subtle flex ngl.
Whats with the woke hands
Eggs? You can find and afford eggs??!
It’s so strange that you would feature so many egg videos when they’re $8 a dozen now (here in Seattle)
The name's origin isn't known but the product's likely origin is actually pretty interesting. They think it derived from egg foo young via Chinese immigrants building the railways.
Is it true water will make the pan stay at the boiling point of water? The pan and water are two independent objects. I know water won't rise past the boiling point but I don't think that's true of the pan.
You’re using real eggs? You must be rich
Kenji the Spanish translation it's all over the place LOL. That AI is no good