In this episode of Robb Report’s How to, chef Phillip Tessier of Press in Napa Valley, Calif. goes step by step through making a classic French omelette, offering key tips along the way to ensure you cook a perfect one every time.
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34 Comments
It’s basically runny scrambled egg encased in a very thin coat of cooked egg.
Wtf is that seasoning
That is scrabble eggs not an omelette
This is my favorite type of Omelette.. I love how easy yet deceptive it is to nail. It takes practice and you really got to to work the eggs quickly and monitor them as they start to curd.. The trick is to get the entire egg mass up to temperature by the working and stirring with a medium low heat and righhht when the all the small curds start to bind together you then spread them out to a uniform layer mass then lower the heat for a few seconds.. then turn OFF the heat and let the carry over heat of the pan warm up the mass enough so the top is all still wet but Not runny.. the real trick is to get that top juuuuust to the point it is transitioning from raw to wet… but not to solid then you bigin your fold and the inside will continue to got from wet to very moist… and the outside will have absolutely no browning or color.. even a hint of browning color on the outside means you over cooked it.. When done right.. it's amazing.. it's light, fluffy, moist, tender and doesn't have that "eggy" taste a diner omlette has. It's a completely different taste and texture than a dinner omelet.
Pretty good !
❤
Crazy how im watching this at 24.
WOW. This is how I do. Amazing.
"Little butter"
2:07 Nails.. why chef, why.. hate to see so many kitchen professionals doing the same 😢
Very good bro 👍👍👍👍👍👍👍
***GREAT JOB CHEF****
I wish I could boil an egg.
paen
omelet
omelet
egg
hours date
Turn down the music
Superb video…short and to the point….unlike those long-winded and repetitive videos.
it may "sound" strange, but eggs combined with chopped green lovage + salt and pepper is, in my opinion, number 1 on the top.
Wow never been able to nail this before. Thanks 🙏🏼
NOOOO. That's scrambled eggs made into an omelette.
On the plus side, I liked the folding, and the seasoning (only use salt where the tongue is going to register it)
I do the same, and I have very good results with teflon pans. Is it possible to follow the same procedure (with a warm, not hot pan) using a cast iron or carbon steel pan, properly seasoned? Any experience?
This pales in comparison to Jacques Pepin’s method.
never heard of scrambling eggs to make an omelette.
GREAT EPISODE 👍
Mine always turns to scrambled eggs 😂😂
It is really hard to do with stainless steel pan. If anyone has tips please let me know
I thought omelet always had a milk in it?
so chef who don't know how to crack an egg
Crack the eggs on a flat surface.
Yeah, don't forget the caviar and truffles you have at home, they're in the cabinet next to the microwave 😂😂😂
this is soooo different to how I make an omelette! I use full milk and whip thoroughly to deliberately introduce air into the mixture. I dont scramble the mixture when in the pan either. Really interesting to see a different method, but I'm not a fan of scambled eggs, I dont want to see the whites in my omelettes.