Learn how to make Chef John’s soft, buttery French-style omelets with this easy, step-by-step tutorial! Perfect for breakfast or brunch, these omelets are creamy, fluffy, and full of rich flavor. Follow along as Chef John shares his expert tips and techniques to create the perfect French omelet every time.
How to Make Chef John’s Soft, Buttery French-Style Omelets
this is probably one of the better
French omelets I’ve ever made which
reminds me who cares what it looks like
as people in the know know the true
beauty of a French omelet lies within
and as you may have heard to make an
omelet you got to break a few eggs at
which point we’ll begin a three-stage
process which is the scrambling the
spreading and the folding when I shake
the pan it kind of levels them out well
basically we’re going to continue this
scrambling stage until that stops
happening what we want to do is turn our
heat down to low and we will go from
scrambling to spreading until our
surface is wet but not running and once
it reaches this point what we’ll do is
turn off our Heat and fold it up we
basically created layers and layers of
beautiful custardy eggs this is like an
entirely different food than your
typical overcooked golden brown dry
American omelet
40 Comments
This looks delicious, but as a Spaniard I have to ask, why did you overcook the Spanish omelette if you knew what's up?!!
I’ve been using carbon steel for that but it seems like you get better results with a nonstick skillet. I can be bit of a purist when it comes to the experience.
Perfect for the carnivore diet.
My wife is French and she feels insulted
It does look disgusting.
Raw eggs can give you herpes.
The shorts make Chef J talk too fast.
Just here to tell you that if you're making this and there's nothing inside of it, you're still just making scrambled eggs.
FFS, at least put some cheese in there. Other options include tomatoes, onions, ham, sausage, reindeer sausage, polish sausage, fresh spinach… or really just about anything you like.
This is magical and you, the viewer, should watch the full video and master this technique.
Hey! I rather not have my eggs runny
WHAT!…no cheese? 😋
Yep not for me. Go ahead and finish cooking those add some cheese and a little milk and you’ve got something… maybe some salt and pepper as well come to think of it.
Not for me, eggs are too runny and no cheese.
"dry American omelette" don't blame America cause you cook it wrong
Bravo!👏🌟 Makes u wonder how they did it b4 non-stick pans & silicone spatulas??
Don't ever serve me 'browned' eggs. They're tough, chewy, gross.
Where’s the recipe video?
Absolutely Delicious! ❤
Eggs are like fish, if it's wet, it's still alive! COOK IT!
Freedom Omelette
i tried this once and just got scrambled eggs instead 💀
Eeeeww they're half raw yet. Yuck
I learned to make eggs watching Julia Child and Martha Stewart shows. Taste trumps looks any day.
Here in Southeastern Pennsylvania if you serve the average person an omelette like that their head would explode and they would send it back because they would claim the eggs are raw. They have only ever experienced the dry, overcooked omelettes that we, unfortunately, are served here in Pennsylvania. Omelettes here are always, always, always cooked on a stove that is far too hot.
Chef John! This is a classic for me! Subscribed 2013. You were an inspiration to me in culinary school.
What kind of pan is better for this recipe?
Why do people eat those hard yellow chards and call it scrambled eggs? That should be criminal.
Dear Chef John, why don't You share a sweet recipe for Pentecost? Don't You think we deserve to have a luscious Pentecost? Thanks for the yummy recipies as always, happy Pentecost, blessings Chef John from Türkiye🤗🤞🙏!
i have been watching you since 2009! i learned so much from you. you were my mentor when i myself can't even cook fried chicken. thank you, Chef John😍
You are so awesome ❤
How did the French do it before Teflon?
After seeing the original video of this a while back, I now only make my scrambled eggs this way. Same prep, I just skip the folding part. Sooooo yummy and the texture is just gorgeous!
Tha over cooked brown dry American omeletted you metioned is actually a French country style omelette with large curds and browned with butter. As chef Jaquez Pepin says one is not better than the other. It is just a different style.
This is how I make my omelettes because of your video. I spent a good month eating omelettes trying to get everything to turn out like this. Thank you Chef John!
Some folks just don't like wet eggs.
Oh my, that looks so good
I make these for myself now and again. I prefer to add an extra yoke or two to mix and it's non traditional, but I add cheese. Yes, it doesn't melt all the way, but still good.
A la Jacques Pepin.
Looks good.
Yep , way I make mine
Yea we call it soft scrammbled