This is a cooking video showing how to make a French omelette roulèe in a carbon steel pan on an induction burner/cooktop.
The pan I am using is a De Buyer Mineral B carbon steel. If you want one for yourself, here is an affiliate link: https://debuyer-usa.com/?sca_ref=404835.2T2gLdk0je
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23 Comments
Matt's, Matt's, Matt's. 🤔 I'm at a loss.
I just immersion blender my eggs.
May not enough volume with only two eggs…but the best way to beat eggs is with a stick blender. That will insure they’re completely homogeneous
I use a small whisk to beat eggs. Better than a fork, almost as good as an immersion blender.
I have a Thermador with gas and induction burners – I certainly prefer to cook omlettees on gas. but I also don't think it helps you that your induction is higher than the stovetop. not sure what you can do about that besides setting up on a table.
Awesome project 👍. You should try the strata pan on the induction burner as it spreads the heat much better than the traditional carbon steel.
You're using butter for the flavor. You can still get the flavor using a half butter half oil mix, all with vastly reduced risk of burning the butter.
The white spots may be the chalaza. I used to take a fork and remove them but don't bother any more.
You once made a video showing doing fried egg using different kinds of oils, but you didn’t use clarified butter. Could you try using it one day? I use in home and it is not as good as butter but much different from seed oils.
I just finished my cheddar/onion scramble. It’s just an omelet you eat out of a bowl! Lol! Btw…love the silent shout out to the folks at MORR!
Gotta try the omelette in your Strata
you got rescued by matt's offroad recovery?
I cook 2 eggs everyday in a 9 inch Lodge cast iron skillet. Thats over 750 eggs a year in butter 😂. It’s like the perfect size for a fold over omelette. I find that the lower and slower you cook the more fluffy and flavorful. So I preheat on 3 on an electric burner 5 min then turn down to 2. I blew it this morning. I seared a steak to go with scrambled eggs making a breakfast burrito. Adding eggs to a pan you just seared meat in isn’t the best idea but it all tasted fine in the end.
Nothing like having to adjust your cooking because induction sucks and carbon steel sucks. But you sell both of these, right?
well you dont really need heat on the sides for an omelette
Have a little egg with your butter. Yep, I'm the guy.
It's a pass as long as it tastes good. You probably can get a smoother surface using the fork method such as Pepin. One reason that Julia Child got to cook them faster, seems like yours is cooked more. That is a matter of preference. My preference is baveuse.
Thanks for the shout-out! I did one today without the spatula. It came out OK, but not as pretty.
Genuine question as I’ve never had a gas job other than cooking on a friend’s a few times.
I get induction has its issues but my hob is one giant square ring so it heat any size and shape etc which helps.
But with gas, are we sure certain pans don’t warp but with them not being able to spin we think they dont warp? I only ask cos the flame isn’t usually the size of the pan either?
One thing my induction shows very well is how pans heat up. Some cheap 3 ply stainless heat unevenly and heavier better ones don’t. No matter where I put the pan or its rotation.
What happened to day 2?
Thank you for the shout out and trying the induction method! I'm going to give it a shot tomorrow on my GE induction range. I use the De Buyer omelette pan every day for my fried eggs and it is well seasoned, so we'll see how it goes.
Add a little bit a water to the eggs to help mix them. Not sure of the science but it works wonders
Everything’s better with butter !