French Omelette
Chef Jacques Pépin teaches you how to cook the perfect french omelette.
INGREDIENTS
·4 large eggs, preferably organic
·Dash of salt and freshly ground black pepper
·2 tablespoons fines herbes mixture (1 tablespoon finely chopped parsley and 1 tablespoon combined
chervil, tarragon and chives)
·1 1/2 teaspoons unsalted butter
Beat the eggs with the salt, pepper and herbs in a bowl with a fork until well-combined; that is, when you lift up the fork, pieces of egg white should no longer separate from the yolk; the egg should be well homogenized.
Melt the butter over high heat in an 8-inch nonstick skillet. Swirl the butter in the pan and, when it is foaming, add the eggs. Holding the fork flat, stir the eggs as fast as you can while shaking the pan with your other hand. Continue without stopping to shake and stir at the same time so the eggs coagulate uniformly.
Still stirring, notice that the eggs are still moist in the center. Incline your pan forward (away from you) so most of the eggs gather toward the
far end of the pan as they set. Now stop stirring while the eggs are still moist in the center.
Using your fork, bring the thin lip of the omelet over toward the center of the omelet. Note that as the mass of eggs has moved toward the far end of the pan, the omelet has thinned out around the edges. Only the two thin lips are flipped over, first from one end, then the other, to enclose the thick, moist center. (If the mixture were left instead to sit in one even layer covering the whole bottom of the pan, it would be too spread out and would roll up like a jelly roll; thus the center would not be moist.)
Press the fold into place. This motion should create a roundish edge. Run your fork between the edge of the pan and the far lip of the omelet to loosen it. Using the palm of your hand, tap the handle of the pan gently to shake the omelet and make it twist and lift onto itself, so the far lip rises above the edge of the pan.
Fold the far lip back toward the center of the omelet, meeting the other lip. Press with the flat of the fork to make sure the omelet comes to a point at each end. While holding the serving plate in your left hand, first bang the far end of the pan gently so the omelet pulls together against the edge of the pan. Then invert the omelet onto the plate and serve immediately. The omelet should be very moist, creamy, and wet in the center.
Learn Jacques Pépin's famous omelet techniques
Jacques Pépin is perhaps best known for teaching America how to make an omelet. Here, he shares two different techniques for making this perfect egg dish.
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American Masters, THIRTEEN’s award-winning biography series, celebrates our arts and culture. Launched in 1986, the series has set the standard for documentary film profiles, accruing widespread critical acclaim. Awards include 70 Emmy nominations and 28 awards — 10 for Outstanding Non-Fiction Series since 1999 and five for Outstanding Non-Fiction Special — 12 Peabody Awards; three Grammys; an Oscar; two Producers Guild Awards for Outstanding Producer of Non-Fiction Television; and the 2012 IDA Award for Best Continuing Series. American Masters enjoys recognition from film events across the country and international festivals from London to Berlin and Toronto to Melbourne. Other honors include The Christopher Awards and the Chicago International Television Awards as Outstanding Documentary Series, and the Banff Grand Prize and the Television Critics Association Award for Outstanding Movies.
How To Make The PERFECT OMELETTE With Cheese And Ham (SUPER QUICK & EASY Breakfast Recipe)
In this video, Jono shows you how to make the perfect omelette with cheese and ham. This breakfast recipe is super quick to make and a must try for every beginner cook.
Quick tip: I usually cook this dish on a medium to medium low heat.
Makes 1 serving
INGREDIENTS
3 Eggs
1 handful Shredded Ham
1 handful Cheese
MUSIC:
WEBSITE:
INSTAGRAM:
Masala Omelette/ Spicy Omelet Recipe
#omeletteRecipe
Masala Omelette
Ingredients
Egg – 3
Chopped onion – 1 (small size)
Tomato – half
Coriander leaves
Curry leaves
Green chilli – 1
Ginger garlic paste – ½ teaspoon
Chilli powder – ¼ to ½ teaspoon
Cumin powder – ¼ teaspoon
Garam masala – ¼ teaspoon
Pepper – ½ teaspoon
Pinch of turmeric powder
Salt
Oil