- [Narrator] This episode
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description for more info. - [Dexter] Omelette Du Fromage. - What did you say? - Omelette Du Fromage. - Oh, Dexter (popping sound) (popping sound continues) - French is the language of love, oh say it again, Dexter. - Omelette Du Fromage. - Hey, what's up guys? Welcome
back to Binging with Babish, where this week we're taking a look at the Omelette Du Fromage
from Dexter's laboratory, for which we're going to need
some fromage and some omlette. We're gonna start as so many
omletttes do, with eggs. Crack them against the side of the bowl, take out any shell pieces
that inevitably fall in, and we're working with four total eggs, and we're gonna to add a
big pinch of Kosher salt, never hurts to season early, and a nice splash of whole milk, just like your dad used to make. We're gonna grab our very
smallest whisk and begin beating. We just want the eggs
to come together here if there are still some
streaks of yellow, or whites, that's no problem. In a
large nonstick Skillet, we are melting two table
spoons of unsalted butter. Once it's all melted and foamy, we're gonna dump in our eggs, and move them around a little bit. I usually use a metal
fork on my nonstick pans, but I couldn't find it,
so here's a wooden fork, and then we gonna talk fromage. I think that some yellow
American's gonna do just fine. We're placing three yellow
American singles on one side of the omelet. Once the
curds begin to solidify, fold in other half of the cheese, letting it cook a little
bit longer until we get some nice Brown stuff on the
outside, and there you have it, Omelette Du Fromage, an authentic Parisien
recipe I'm just kidding. This is obviously just a
straight up American omelet with some cheese, I just wanted to absolutely
freak out any French viewers. [inaudible] The first thing we gotta fix is the name, it's actually Omellette Alfamage, and it is a deceptively difficult recipe, often used to test the metal of chefs. First thing we're doing differently is cracking our three eggs on the table, not the bowl, vigorously beating and trying to work some air into it. It should get a little frothy. Next thing we're changing is the cheese, from what I can tell
the most popular cheese for this application, is Gruyere, so we're going to shred some of that up, before heading over to the stove top, where we're going to preheat
an eight inch omelette pan. After about 60 to 90
seconds over medium heat, we're gonna to add one tablespoon, or about 15 grams of unsalted butter. It shouldn't sizzle too much, it should just foam a little bit. Now what I said before about
the metal fork was a joke. Do not use any metal tools
on nonstick cookware. I've found that wooden
chopsticks are an excellent tool for this application. The key to a good French
Omelette is to keep it moving, the very second that the eggs hit the pan. Shake the pan and stir the eggs
vigorously over medium heat. This is going to cause the
smallest possible curds to form, which we're going to quit
stirring the very second that the eggs are no longer liquidy. Drop the heat all the way down to low. Working quickly, tilt the
pan down away from you and shake it, pushing the
majority of the omelet to that side, and then
using a rubber spatula, preferably a tiny one, we're gonna to start to roll the omelette, starting at the near end and then stopping when reached halfway. I'm going to run our spatula
underneath the omelette, to make sure that it's keep
the pan tilted down and tap it, which is going to sort
of prop the other end up, which is going to make it
easier to fill with cheese, then carefully folding the
far end down over the role. We're working very quickly, because we don't want any browning, we don't want the outside
layer of egg to be too thick, and we don't want to lose
our beautiful, creamy, custardy center. Let
the omelette rolled up, invert it onto a plate. If
you're still learning like I am, you might need to make
some minor corrections and there you have it, Omelette Alfamage, which we're gonna to season lightly, with some big flaky finishing salt, a little twist of freshly
ground black pepper, and some fresh chopped chives, and then to see if
we've made it correctly, we have to take a look
at it's cross section. Inside you should a
swirl of the outer egg, surrounded by a soft,
luxuriant, custard like curd, and melty cheese. As you can see, my outer curd is way too thick, so we're going to take
another crack at this, so to speak and I'm going to
make some minor alterations. I'm gonna start by salting the eggs. This teenagers their proteins, and helps make them more tender. Plus, we're obviously your
gonna beat these together with a tiny whisk, like this
is what tiny whisk was born to do. Next up. we're going to strain
the beaten egg through a fine mesh sieve. This is
gonna to help get rid of the chalaza. What is the
chalaza? Well, I'll show you. You've probably seen it before
when separating egg yolks, and egg whites. It's this
little stringy thing, that connects the two. This can be detrimental
to your omelettes texture, so by straining it out, we're
gonna get a more uniform, creamy curd. Next thing
am gonna do different, is use a carbon steel pan. This one is much thinner
than my omelet pan, so it's going to retain less heat so when I'm cooling things down
during the rolling process, the pan will cool off faster, and it won't cook the outer curd as much, so it won't be as thick. Last but not least after
inverting onto our warm plate, and making any final shaping adjustments, we're gonna take a page
out of Chef John's book, and smear this whole
thing down with butter. This is not only going to add flavor and a decadent sheen to our omelet, it's gonna help our topping
stick more effectively, so now let's cut it in half again, and take a look at how
we did. As you can see, the outer curd is much thinner, which means more creamy, soft, custardy inner curd ends up in your mouth and there you have it. What I really hope is an
authentic Omelette Alphamage, but it's not Dexter's laboratory enough. To really get that cartoon look, I think we need to use
these heirloom eggs, which come in fun colors
like brown and sort of blue, but most importantly, their
yolks are an absolutely alien, bright orange. I don't know what they're
feeding these chickens, but it's either very good or very bad, same amped up procedure as
before, salt, beat, strain, preheat, melt, agitate,
shake, tilt, roll, tap stuff, fold and season, and that we have it. What I think is a much more
cartoon like omelette and yes, it looks absolutely
crazy, but let's try it, see what it tastes like.
First, a quick curd inspection, not bad and let me tell you folks, these eggs cost $10.99 a
dozen, and they taste like it. They are the eggiest
eggs, that ever egged, but if you're looking for the meatiest meat that ever meated, you might want to check out
today's sponsor Butcher Box. Butcher Box sources from farmers and fishermen who meet the
highest standards for quality. You can choose your box
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that they curate for you. New members will get six
free grass fed steaks, that's two New York strips and four top sirloins added
to their first box for free. Go to the link in the video description, for more info. (upbeat music playing) (upbeat music playing) (upbeat music playin) (upbeat music playing) (upbeat music playing) (upbeat music playing) (upbeat music playing)
Great episode! I’ve wanted to try to make a traditional French omelette for a long time! This is gonna take some practice
Well you succeeded. Especially with the American cheese, that was scary.
Kinda disappointed that /u/OliverBabish didn't just say "Omelette du Fromage" over and over for the entire episode
I almost ran directly to reddit to angrily excoriate babby for cracking the eggs on the side of the bowl.
I'm sorry I doubted you. I was weak and my faith faltered. Forgive me.
Omelette du fromage
After a few years of watching cooking youtube, I realize that the way I like eggs is apparently just wrong.
Every video I see about cooking eggs talks about small curds, custardy (runny) texture, and avoiding browning, which is the oppositve of how I cook scrambled eggs...
I honestly was hoping he would make this same ommlette but from Daredevil instead...maybe he can do Zuppa....
I remember this episode of Dexter’s Lab like it was yesterday. I may have to go back and watch Johnny Bravo and Cow & Chicken now, too.
That 'never hurts to salt early' comment got me. I only realized what was going on with the metal fork comment.