I MADE A GIANT 200 EGG OMELETTE | SAM THE COOKING GUY 4K

if you like a western or denver omelet you are gonna love the hell out of today [Music] but what makes today special is that this western omelet will not be made with two eggs or four eggs or go crazy even a dozen eggs it'll be made with what we believe will end up being 200 eggs and one fly if i can get my hands on that stupid thing a 200 egg western omelet how could that possibly go wrong here's my bowl for beating the eggs this is this is a 30 quart bowl we won't need all of the 30 quarts and my pan is this [Laughter] this is a giant paella pan i mean i've seen pans this size used for paella not seen him for eggs and when i was thinking about when i was thinking about this i was thinking you know there's there's no pan that could be possibly big enough except a paella pan i got it all funk out in my head this is a genius thing to be creating in reality wow the next 15 minutes or so will prove me right or wrong right boys oh yeah so the only way to cook this and look i realize i could do it on the evo the evo has a slight slope to it so if you get down right here max you see it doesn't sit flat because of the slope therefore i don't know that it will cook evenly and i want it to cook evenly so i'm going to cook it on my grill which it's actually too big for but what i'll do is i'll rotate it slowly like this not quite as smoothly as this because it's a grill okay i think the whole thing is going to be good who's confident i am like thumbs up from chance and max is you're still in the middle we're going to see all right first things first we have some vegetables to cook first move is putting the paella pan on the grill just like that the heat is on low it's where i'm going to keep it there's going to be a lot of egg in here and i don't want it to burn first thing we're going to do because i don't want this thing to stick first thing we're going to do is give it a good spray you got to be careful sticking egg is our enemy today folks now we'll add some butter and we'll start with one stick quarter pound and see how that does and remember what we're gonna have to do because there's no heat on the pan from here to here we're gonna have to do this constantly and that's okay i'm all right with that so if anything is the hallmark from today it's gonna be patience and going slow because trying to rush eggs is a mistake especially this many and as our butter begins to melt in our pan let's add the vegetables and with our butter melted we add the traditional western omelettes vegetables we'll start with green pepper diced red pepper diced and a combination of yellow onion and scallions or green onion again diced and we mix and honestly it could be the start of a paella how much is a giant paella pan this size 30 bucks 70 bucks chansey final answers yep 140. wow i mean come on we needed to we needed to commit the only way to pull this off is to commit and go for it you got to have the right tools for the job gentlemen and we turn it's like a ferrous wheel of vegetables right now well the vegetables are going to start cooking slowly and we have more things to go in here should we start cracking eggs because that's going to be no small feat it's [ __ ] enormous it's [ __ ] enormous look if i can flip it comfortably i can get it out comfortably but then the question is what do we put it on and then how do you get a sense of its bigness how about we do this that's what she said she talks a lot man here's the plan in front of me are six racks of 30 eggs each that makes 180 eggs i know how much i can fill up my bowl with uh beaten eggs and it can still fit in my paella pan i want this to be 200. so we're gonna crack all these add another 20 and then hope that it's not going to be too much and it's a lot of eggs to crack so helping me crack eggs today ladies and gentlemen will be our very own chance thank you thank you did you know i actually ranked in egg cracking so no go ahead tell us about that where where's the strength egg cracker that's all i can say where'd that happen children tell us about universal thing you just said chants apparently went to egg you here's your eggs thank you i'll take my eggs over here and here's our bowl all right chance you have eggs in front of you you have a receptacle for your shells and let's just start cracking shall we okay crack away i'd like to see how you do this first oh a one hand crack well we don't want shells though like that i just got my second egg i got shells in so maybe i'll just do this maybe that's easier oh i think we can do 200 eggs chance i agree no wait here's something important show me where you're cracking the egg i'm going right on the corner no bad that's a mistake so so notice this when you take an egg which camera is going to see this when you take an egg and you crack on the side there's a chance that you force shell up into it you should crack on on a flat surface that way you have less of a chance there's a famous chance ah there's the famous martha stewart thing where she did that and somebody called her out or whatever so crack on the flat ladies and gentlemen that's a lot of eggs man wait and then we have to beat them good lord how are you doing on yours oh you're beating me well i didn't know we were racing we can race if you want but my first flat is complete chansey my hands are getting slippery it's becoming harder and harder to hold them [Music] okay i'm done with my third that means i can get the other ones and add this other 20. excuse me for one sec my ranked egg cracking may have been a bit of a bluff you think there's a chance a chance of all the things to lie about right before you're about to do it all right you don't lie about things that are about to happen the other 20's done there's one more but this guy's already been cracked it's okay all right done lift up your bowl of shells i'm proud are you proud we almost needed another bowl we did a good job here man all right thank you i don't know what to do with shells i think you smash them if you put them in your garden and it helps [ __ ] grow compost all right let's clean the mess up around here and then max what do we do we cook we whisk we whisk before we beat we have a couple things to add wow is this amazing look it that's my hand that's my little hand in the middle of this ridiculous pan wow all right you know what's coming next what's the protein part in the western omelet that's not the eggs it's got to be ham damn you yes and it's black forest ham and why black forest ham you might ask because of the smokiness the flavor is like on steroids ham is nice black forest ham is tremendous look at this oh my gosh but don't forget max what are one of the things we have to do turn the pan because the heat is uneven for us a towel assist oh my gosh so of course the black forest ham is already cooked i'm just trying to get it you know married into all the gorgeous flavors that are already here get a little heat on it because once the eggs go in i don't know how much hotter it gets especially with the amount we're putting in but this is the perfect time for something right there it's garlic which i don't think is a traditional component to a western omelet put it in today uh-oh oh my god it's on you oh my god it's not leaving you he likes you want me to get him into your [ __ ] no they they're blind man yeah well it can smell your brain everybody freaks out so badly about these things just leave the poor kid alone come on buddy excuse me let me take him out to another part of the backyard and let him go yes jeez louise i've never seen people so scared of my life where do you want me to go i'll take him up front all right now that all the excitement is over let's add a little butter to our garlic hell i got an idea let's add a little garlic to our garlic i mean a couple of fat cloves in an omelette this big please and like usual we wait for it to start to get super fragrant and that takes about 45 seconds then we'll mix it in ah yes we're there ah look how beautiful so then we'll just mix it all together all right this is pretty much exactly where i want it so here's what i'm going to do i'm going to kill the heat okay we'll whisk our eggs and then maxi and chansey and we make an omelet when i'm at home and whisking a couple eggs for my breakfast i put the eggs in a bowl and i use a fork but this amount of eggs this 200 egg behemoth behemoth requires a whisk and it's at this moment that we would like to shout out to one of the titans of the cooking world on youtube we're all fans of a guy named babish i'm sure a lot of you know who he is his real name is andrew arreya he's really good you don't see much of him pretty much only see him from here down but he does his things in a technical way that are perfect near perfect i don't know what do i know i don't have the skills or the training we just like what he does and babish is a proponent of the tiny whisk so today we honor babish with our own tiny whisk for our 200 egg omelet we're having fun we mentioned him in the tiny whisk thing a couple episodes ago and people thought it was a fight it's not a fight why would i pick a fight with somebody that has four times these subscribers that i do that would be a foolish move i'm just saying a babish likes a tiny whisk we're going to use our tiny whisk today for our 200 egg omelet good luck good luck it's a witch workout look find out here's how it's going to work watch say it max and we wish and we whisk look it works but i gotta admit the problem is is my fingers are getting wet too okay too small we love you andrew but i think we have to move on from this let's try traditional whisk say it max and we whisk and we whisk i say if you're not like hitting the bottom and the sides you're just stirring the eggs and that's not going to beat them the way you want so hit the good lord i'm getting there but even this is problematic hold on i have an idea so here's my thinking let's try this whisk this feels like a whisk that can handle 200 eggs shall we i have a step stool because i got to get above this giant bowl of eggs say it chance and we whisk it's more like a i don't even actually know if i'm whisking i think i am wait what if i do a motorboat thing that's stupid talk about the right tool for a job yolks in here all right at this point we need a little seasoning some salt and pepper would be in order and look it's a lot so we'll give it that much and we whisk again i'll be honest with you i'm surprised this has not gone all over my legs now i think we can make our own what we're here we're at the moment of truth well maybe the moment of truth is flipping this guy but but here's where we are it's a moment of truth it's definitely a moment of truth because i got to lift this bowl and bring it over and dump it in without spilling it and if you're ready i'm ready let's go we're right in the middle oh please don't be too much holy [ __ ] dang that is a ton of eggs and now we'll just mix everybody in here together nicely but you see what happens if i go too fast one way look it makes a tsunami no a tidal wave it makes a tidal wave of eggs so now ladies and gentlemen what our goal is is to get this cooked as evenly as we can and then flip one half over that of course will be the fun part that right now i'm feeling pretty good about anybody else i'm feeling good likewise you guys feel good because it's not your job to do that it's my freaking job it's also my job to remember to turn the pan because only one half because only two thirds are on the heat and i know the eggs are shifting on top but it's really what's on the bottom that's concerning me so we do this we just let things happen the right way i hope in the cooking of an omelette it's important to release what cooks around the edges and let the uncooked egg run underneath so i don't know how cooked this is yet but you can see over here oh oh surprise surprise it's starting to cook so right now the goal is just that really just sort of go around the edge with a soft spatula and you see here how this is happening right it's all good this is what we want and if we live right this is going to turn out and if we've not been living right then we just got a huge effing pile of eggs and this side too now these edges are going quicker the side edges i'm seeing as opposed to the top and bottom but still uncooked egg runs behind that's the key to a giant well it's the key to a small omelet and if you take your your spatula and push down in the middle you actually feel it not hitting metal but hitting like cooked eggs so just keep it up nobody said this would be quick we only said it would be i guess big i don't even know if we promised good but it's going to be good because all the components are good peace wait come here look what i just found a stray yo a stray yoke yo what the heck how did my three different whisks miss that kid this is almost therapeutic and i don't know what therapy it's giving me other than i'm just enjoying this moment i'm really feeling very one with this pan right now okay so you don't get bored i'm gonna carry on with this we will let you see some as we go but the next important step will be when we think it's set enough that i can fold it in half and that will be close to adding cheese time so my confidence level was ridiculously high before this started nearly 100 out of 100 that this would work out the last five minutes i've sunk to a low of about 40 out of a hundred and it doesn't help that i'm getting [ __ ] from max on why this is taking so long on why this site is cooking and this side is not cooking one i just put it in an oven why is it i would put it in an oven if i had an oven this big but i don't so look it i'm having to regulate the heat by turning why am i explaining myself to them when you're an idiot it's gonna be okay i hope it's the best i can say right now oh god did you see that that would have been bad on so many levels not the least of which is i could have i would have had to have cleaned up 200 eggs on the floor what did you just say i said i think i've just gone down to 20 i'm feeling very unsure about this very unsure [ __ ] have some confidence you should shut the [ __ ] oh god do you think babbage would [ __ ] this up no because he's a professional you know what that has to cook right there this doesn't need to cook so now i just have to do this just stand here waiting for that [ __ ] to cook i mean this is difficult circumstances [Music] we're getting there it's happening look it what's your percentage now i'm still at 20. it's gonna cook there's no question whether it will flip that's the question all right we're we've made some good progress here most of the uncooked egg is gone i'm just still trying to get it to run in behind of the cooked parts and i think we're pretty close uh i'm gonna add some cheese now and let it start to do its thing my confidence level that started at 100 and and then took a short dip to a 40 percent uh slid to 20 but i'll be honest with you right now i'm sitting somewhere around a five so a couple big handfuls of monterey jack maybe three so god knows what this thing's gonna weigh but i just put like three cups of cheese in here so it's gonna weigh something you know my goal now is just to loosen enough that when that moment comes i can just try and flip one half over it's only one half and you can see how this is happening this is this is coming up in sections of about five inches which does not bode well for my immediate future but i can tell you this it's gonna be freaking delicious and if you want some eggs just send max your uh address and i'll be sure to send you some all right here's my plan you can see this half of the omelette is set the most there's still liquid over here and that's okay this is going to become the bottom and this half is going to become the top so using this large spatula i'm going to release as much underneath as i can with this one you see what i'm doing here and this tells me perhaps innocently and naively that i might be able to do this is it possible that i can use this cutting board to prop under here if i could get that far with it see that works i wish i had two of those two three oh my god look at all the color it actually sort of made it so there's the uncooked egg cooking away right there let me have a bite though mmm how is it it's freaking delicious oh it's hot oh god well it ain't the prettiest omelette i've ever seen i will be honest and without further ado ladies and gentlemen here we are the fly jeez okay i got to admit kind of impressed it's an awful lot of western denver omelette whatever you want to call it but it's purdy i just need some green onions there you go how's that this fork feels way too small to tackle something this big but then this is not a competition i'm not meant to try and eat this in 30 minutes or it's free this was just to make a big ass omelette and somebody asked about making a lot of eggs and i don't remember who it was but we did it so consider this for you and now we should have a bite of our gorgeous 200 egg western omelet and i'm just gonna go to the edge right try and get everything green pepper red pepper onion the black forest ham wow western omelet was my father's thing every outside restaurant brunch this is what he had it's been years since i've had one and it doesn't just bring back memories of my father it brings back memories of how damn good a freaking western omelet is who even thinks about it today there's too many fancy things goat cheese spinach blah blah blah truffles this is the sh oh my god some might say this is better than a [ __ ] i'm not that guy i'm just saying it's really good you

Channel: SAM THE COOKING GUY

Views: 688,178

Rating: 4.7284813 out of 5

Keywords: sam the cooking guy, cooking, sam cooking, giant omelette, omelette, 200 egg omelette, giant egg, egg omelette, sam the cooking guy omelette, cooking omelette, i cook omelette, sam cooking giant omelette, sam giant omelette, sam giant egg

Id: 2tulF_c8JwA

Length: 25min 32sec (1532 seconds)

Published: Wed Sep 23 2020

Reddit Comments

[u/FlightOfTheShortGuy]

Big food creations like this just aren’t my style. But that’s okay, he uploads three times a week so if one video isn’t to my liking then it’s no big deal at all. His huge burger video did a good job on YouTube so it makes sense to try another big food video.

Probably the biggest issue I have is the waste of food. But Sam does donate a lot according to his Instagram so I can move past that.

[u/suh_dude1111]

I died when he pulled out the giant whisk

[u/riceaaroni87]

When they make these huge things, they should have someone like Randy Santel or another YouTuber that does food challenges come on the show and wolf down one of these monstrosities.

[u/panthian]

Can anyone explain why he didn't cook with the flat top? Asking for a dumb friend.

[u/titoonster]

I mean. But why. It didn't look great, and would've preferred paella. It would have been better for the new pan.

[u/NCRider]

Good thing he use spring onion as a garnish. Otherwise, he fuk up!

[u/Fedexed]

I love Sam but this one didn't sit well with me either. All i could think about was this going into the trash. All i ask is that if he does another big food challenge that he also find a group that will utilize the food.

[u/Mic1994hael]

At least with videos like this I can be honest with myself that I’ll never make the food.