The Perfect Homemade Omelet (3 Ways)

i'm tired of everyone being afraid to make an omelet after this guide i'll have you sing [Music] omelette [Music] okay so today we are making omelets not just any omelettes we're making omelets three different ways we have a country style omelette a traditional french omelet with ooey gooey inside and last but not least a special mystery omelette that i make that i talked about uh a long time ago i will discuss that later but the point is this is all about technique attention to detail and not being so scary weary little pants oh i'm so scared shut up you can do this so with all that said let's make this shall we here's something interesting an omelet is pretty much always the exact same ingredient every time you make one but the technique is what classifies it now let us begin with what would be classified as a country-style omelette yes with color first begin with a medium-sized bowl crack four eggs into that bowl and also please get into the habit of cracking on a flat surface instead of the edge of your bowl unless you enjoy shell in your eggs and if you do seek help give your eggs a little tickle then season the taste with salt yes season your eggs before cooking it helps denature their protein intentionally and of course some fresh cracked black pepper optionally you can add a small splotch of heavy cream then in a 10 inch non-stick pan add 2 tablespoons or 28 grams of unsalted butter heat that over medium heat and as soon as the butter is fully melted and bubbling whisk your eggs together until thoroughly combined and homogenized probably you should have done that before and then pour your eggs into the pan now let that cook in as soon as you see the edges begin to set which will happen after just a few seconds pull them towards the center all around the perimeter of the omelet then again pull them towards the center let them cook pull to the center cook pull to the center you see where we're going with this you're going to repeat this process until most of the egg is cooked now when it starts to get close you'll have to tilt your pin into the direction of the pole to get the eggs to pool on that side and once the eggs for the most part are set and they won't pull up anymore add any cheese of your choice this is shredded aged cheddar onto one half of the omelette then fold the uncovered half over and optionally you can add an additional tablespoon of butter till your pan and let the butter fill and toast the underside of your omelette until lightly browned about 20 to 30 seconds then immediately grab a plate and while holding your pan underhanded invert the pan onto your plate to get your beautifully browned country style omelet out and the rest is simple grab your eating utensils cut yourself a slice and slide it into your mouth okay so look at this this is a country omelette a lot of people are like josh this omelet's overcooked no no it's not you're supposed to cook the eggs almost all the way through on a country omelet don't talk to me if you don't know that you can see that it's nice and moisturized in here look at that if it don't do that i don't want it this is good the eggs are delicate it's buttery it's rich there's a tiny little bit of springiness in the eggs but in a good way i mean it's everything you want and this nice little bit of browning on the egg sort of creates a whitney skin that has like a little bit of you know that my hard reaction flavor that we all know and love if you like crispy eggs when you make fried eggs this is your omelet now we've gotten this out of the way next up is a french okay the next one is the omelet that many wish they could do properly and i think they can just takes a little practice so here we go start off with a medium-sized bowl crack in four whole eggs season them to taste with salt to denature its protein and well season it no your eggs won't go watery so please relax internet culinary freakin dweebs anyway whisk together until fully homogenized i want no egg whites floating around in there then heat a non-stick 10 inch pan over medium heat add about one and a half to two tablespoons of unsalted butter and as soon as it's nearly fully melted but not bubbling violently or ultra hot pour in your eggs and as soon as those eggs touch that pan immediately begin stirring with either wooden chopsticks or a rubber spatula i personally prefer the spatula because it covers more surface area but you know whatever now you're going to constantly stir on the heat and as soon as some tiny curds begin to form take it off the heat for a few seconds but keep stirring then return to the heat and repeat this process a couple of times constant stirring on and off the heat and this will take about two to three minutes and as soon as your eggs stop being super runny and look more like a very soft scramble immediately reduce your heat to low bring your eggs to the front of the pan by tapping and lightly scraping leaving a thin layer of egg along the rest of the pan is this making sense i usually do this by feel people anyway at this point you can add your cheese i got a beautiful piece of which i grated and added a generous handful now using your spatula gently roll the part of the omelet that's closest to you all the way down until it meets with that soft scramble then loosen the edges of the other side tuck everything together nicely so it encases your soft scramble and quickly but gently invert onto a plate and look at that it's like kind of like a like a forbidden banana then simply hit it with some fresh sliced chives a nice crack of black pepper and maybe some black truffle except it kept sliding off so never mind i guess we gotta see that cross section slice it in half and let's see our masterpiece now that's a proper french omelette looks absolutely blessing if i do say so myself now let us taste test that's the kind of energy we're going at this french omelet a traditional french omelet is no color smooth exterior the inside is luscious juicy loosey-goosey soft scrambled eggs it's not undercooked not raw okay it's fully cooked it's like the gordon ramsay soft scramble with inside of an omelette yeah it's real juicy that is a traditional french omelet this is the kind of thing that you hear about the famous story of the chef saying you want to work for me you must first cook a french omelet and if you don't then get a fork right in the behind this takes practice not everybody's gonna be able to do it very easily and it's very dependent on how non-stick your pan is so please make sure it's good and whatever you do don't use a metal fork and you're doing it okay now we have one more now let's do that okay one last quick recipe this is that special weird fried omelette that i was talking about in my food diaries on harper's bazaar which i make for my breakfast all the time it's really simple heat two tablespoons of unsalted butter in a non-stick pan over medium heat and as soon as that begins to bubble and it's fully melted crack in four whole eggs let those cook just until the whites are set hit it with some salt then add a lid and let them cook for 30 more seconds just to take care of any extra uncooked egg white but leave the yolks runny or you make a sad papa then simply add the cheese of your choice we got some more cave age gruyere for the full culinary flecks add that onto half of your omelet optionally get it extra melted with a torch snag your spatula and fold that bad boy in half carefully so you don't break your freaking yolks either and look whether you like it or not this is how i like to eat it pop it onto a plate hit it with some hot sauce maybe some black truffle if you have it on hand shout out to the homies at regalis foods for keeping me absolutely strapped with these baddies look in the bio if you want to check them out anyway some fresh cracked black pepper thinly sliced chives get an egg to absolutely boss for you and serve with the toast of your choice this would also be great on a toasted croissant just side note your breakfast game is forever changed i don't want to eat anymore i'm eating a lot today all right please don't make me eat a lot of people were like what the heck a fried egg cheese omelet that's genius and it really is as straightforward as it sounds as you can see so it does have a little taste i mean it's perfect it's perfect it's the best of both worlds and if you're on a diet you can make this macro friendly you get the beautiful balance of the nice running egg yolks of a fried egg then you also get the cheesy whole and the eating experience of an omelette what could you possibly want more than that eat it serve it with toast that is papa's omelet guide finito you want to know what else is full of tubes flowing with goopy yum yum yikes beer all right guys and that is it so we made omelettes three different ways we had our country style our traditional and my weird sort of fried egg version that i don't know why i make it but it's it's really shockingly good and if you have a little little english muffin or a piece of toast and you dip that in the egg yolk and you got the cheese and it's runny and delicious it's a perfect meal okay i'm trying to give you the goddang value just just take it i hope that this upgrades your breakfast don't be afraid to try new things you'll find out hey wait a minute that's not that hard maybe i'll just listen to peppa so with all that said if you enjoyed this video or you learned something leave a like subscribe and i will see you [Music] wow

Channel: Joshua Weissman

Views: 1,249,370

Rating: 4.9615092 out of 5

Keywords: omelet, homemade omelet, omelette, omelette recipe, how to make an omelet, french omelet, french omelette, soft scrambled egg, egg recipe, breakfast recipes, easy breakfast recipe, easy omelet, cheese omelet, joshua weissman, youtube recipes, youtube cooking series, sat bawl pro, fried eggs, how to fry an egg, salting eggs before, fast omelet, country style omelet, french style omelet, jacques pepin omelet, homemade omeletes, restaurant style omelet

Id: p3EwVIpzFjI

Length: 8min 34sec (514 seconds)

Published: Wed Mar 10 2021