Food Lab Basics: POV French Omelet

everyone this is Kenji I'm here at home and today I'm going to show you how to make a classic French style omelet there's a French omelet you know American omelets are typically browned there's stuffs and they're big and french omelets are delicate usually no color at all is what you're aiming for and they want you want them to be you almost like soft soft scrambled eggs inside in fact that's exactly what you want them to be I'm adding some chives you just cuz we had some in the garden you don't have to add anything though so a couple eggs I'm doing a two egg omelet choice is about right for a two large eggs is about right for an 8-inch pan you can do three x four 10-inch pan little salt oh can I get this going on so this is a nonstick skillet which is the easiest thing for these eggs this pan some people saw me using this pan in like an Instagram video a little while back I'm using a fork in it and the way I use the fork I don't actually touch the pan you want to depend on it end up taking if you do it like this and the port kind of floats above the eggs so the fork doesn't touch the pan and doesn't scratch it this pan is 14 years old so that gives you an idea of how well if I had been scratching with the fork it wouldn't have lasted fourteen years but I'm gonna show you a different technique today just in case you're interested I'm gonna use this what I call the three chopstick technique alright let's take out our eggs I'm also gonna do I don't always do this but today I'm gonna add a little bit of butter here I think maybe like half a teaspoon have a tablespoon of butter I'm gonna cut it into little cubes like this just give it a little bit of extra richness let's put in some of those chives so that'll just make the eggs a little bit more tender a little bit more rich as they cook it also helps keep them you know it sort of mitigates overcooking them because even if they get slightly overcooked in the fat kind of helps them retain some moisture so either they're gonna be better than your normal eggs or you're gonna screw them up in which case the line just just as good as your normal eggs okay so I got butter here we want the pan high heat right now well moderately high not the highest heat and we want the butter to kind of sizzle as soon as it goes in sizzle oh let me have a pan ready yeah plate ready when it's done yeah you don't need to let the butter melt all the way you definitely don't want it to brown all right I got three chopsticks on my hand things are going in now the trick is constant motion okay both hands shake shake shake shake shake shake shake shake and just when we get soft like that that's just about done and now you tilt the pin that way hang it a little bit switch down to two chopsticks the reason I do three chopsticks there is it that it agitates more in the more you so the more you agitate it the more it will break up into smaller and smaller curds which is what you're aiming for loosen this up over here okay if it's a little bit messed up this is not a perfect one because it never is when I'm shooting a video but that's okay now what we do is we bang this part of the pan right here you see it kind of jumps up and that releases that package and then you can fold it over itself a tiny bit like that now all you have to do is pick up a pan like this hold your plate and invert it there you go that is a classic French omelette what I'm gonna do is I'm gonna tidy it up a little bit I take some butter give it a little like you wouldn't you know like like you would corn in the cob just give it a little glaze of butter at the end I'll sprinkle it some more chives you've probably seen like Jack poppin doing this video everyone's seen that YouTube video where you shows you the two different types of omelettes it's a good skill to practice it's a you know it's it's it's not easy the first time you do it it takes a lot of practice um but once you get it right I think the results kind of speak for themselves so I'll show you how what the inside looks like here so you can see nice and moist inside almost like here why don't we do a little dissection take this out oh and if you want you know if you want to stuff the omelet what you can do is you can kind of slit down it like this and kind of pull it open there you can see that having some nice soft scrambled eggs inside there a little bit of moisture what you can do is you split it open like that and then you can fill it with say you know sauteed mushrooms in a pan sauce or chicken liver or whatever whatever the heck you want put in there I'm gonna bite his buttery and delicious I'll give some to shop a shop

Channel: J. Kenji López-Alt

Views: 288,892

Keywords:

Id: 0eUedeTH_aI

Length: 5min 33sec (333 seconds)

Published: Sun Apr 05 2020