This is a cooking video showing how to make a French omelette roulèe.
*All Omelette Week Videos*
Day One: https://youtu.be/SoeOyLTGcPE
Day Two: https://youtube.com/shorts/Qv5EgsvjrB0?feature=share
Day Three: https://youtu.be/5D7o6UEKkew
Day Four: https://youtube.com/shorts/TlUDC1ojuFk?feature=share
NOTE: I recorded this in vertical format intending it to be a short and watched on a phone, but it went a little long for the short video requirements. Subsequent omelettes (days 2-7) will be shorts (and much shorter!).
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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20 Comments
Non stick no stick heureusement !!! Avec la dose beurre ça risque pas de coller
I eat butter everyday. My cholesterol is low and I am at a healthy weight, my doctor is elated. There was a time I denied myself the glorious taste of butter. Not any more! 😊
Well done Unc!
Thank you uncle Scott you really inspire me to up my game in cooking and also teach me things I didn’t know.
Thank you again
You are proving to be a really bad advertisement for 2 tablespoons of butter. Dude, you are becoming a porker. And the “no nonstick” won’t fly with your cardiologist. Buy a gym membership with your commissions from $1,500 induction cooktop sales. Only a fat cat has time to let eggs sit for 20 minutes. There is no cooking surface known to man that can’t cook a two egg omelette with that much butter and a pre-heat, which BTW even you blew.
Be sure to have "confidence in your conviction" – Julia Child
Thank you, Uncle Scott. Any reason for not using an omelette pan?
Why don't you put butter in first so you see the pan isn't overheating
When pre-heating, can you do something like add some oil to see how hot it's getting? It should start shimmering when it gets to a certain temperature .. you'd presumably want a high smoke point oil, and maybe you don't need a lot. (Maybe avocado oil?)
With pre-heating and shaking; makes me think I'd prefer something like the Strata pan. It should spread the heat more evenly, and it's lighter – so easier movement.
Another fun challenge from Uncle Scott! However I'm not sure about heating the pan more; the action of the butter, when it went into the pan, was pretty intense. It could be my monitor, but it seems as though I see a little brown on that omelette. I like the challenge of it, but I'm not sure the result is as appealing as a proper French omelette.
How hot is the pan surface for this? I assume 350 or close to it, hotter than regular egg temps?
Thank you for all your advice and expertise.
Can you explain why you mix your eggs with a fork and not a wire whisk?
Thanks.
You are making a mess on the stove. 😅😂
Dayyum this is scary. Any thoughts on electric stoves??????
Good job Uncle Scott!
i like omelettes, but not the french
I guess if the no utensils skill enhances the experience for you, knock yourself out. My tastebuds are incapable of discerning whether an omelet was cooked with or without utensils. I don’t mean to sound critical, but the prospect of creating a helluva mess doesn’t appeal to me.
Nice! Try a little less butter. Maybe a little more heat and less time. I am still working on mine. I was watching a video where they used a 30% olive oil 70% butter and I liked the results. Have not tried it on eggs yet but might do it tomorrow for breakfast.
Bien joué !