French Omelette - How to Make Soft, Buttery French-Style Omelets – YouTube Dictation Transcript & Vocabulary

1.[Music] hello this is Chef John from foodwishes.com with the French omelette that's right you might not think you need a video for how to make an omelette but unless you've already somehow mastered this magical technique I really think you do and it won't be until you make one of these and try it yourself when you'll realize just how badly you needed to know how to do this since quite simply put it's unlike any other omelette experience so with that let's go ahead and get started and as you may have heard to make an omelette you got to break a few eggs three large ones to be exact and of course Farmresh or at least the freshest highest quality eggs you can manage please do not buy your eggs at the same place you buy your motor oil and then to our three large eggs the only other things we're going to add are a pinch of salt and a few drops of cold water like a half a teaspoon and other than a ridiculous amount of butter that's going to be it for our ingredients and then what we'll do at this point is grab a whisk and bust those eggs right in the yolks and we're going to whisk those for a minute or two or until they turn sort of liquidy right when you first start whisking they're going to be kind of thick and viscous but you'll see after about a minute or so the mixture is going to kind of thin out and you know you're done when the eggs drip off the whisk like this okay so we want to make sure our eggs are well beaten we want no visible egg whites at all so those are looking good and once that's been accomplished we'll simply set that aside and head to the stove to prep our pan and ideally we're going to use about a 9 or 10 inch nonstick which we will place over medium high heat and melt a tablespoon of butter except when a French chef is making an omelette and they tell you to put a tablespoon of butter in they always mean more like two tablespoons and what we'll do is let that melt over medium high heat as we stand by armed with hopefully a large flexible rubber spatula one that's heat proof of course and what we'll do as soon as that butter is melted but before it starts to sizzle we will go ahead and quickly pour in our eggs at which point we'll begin a three-stage process which is the scrambling the spreading and the folding so we'll dump our eggs in and we'll start working them over with a circular motion with our spatula and in culinary school they taught us to do this in a figure eight but I never did master that and I found it splashed eggs up the side of the pan so I prefer using more the circular motion you see here while at the same time sort of shaking the pan and if you'll notice since these eggs are still very loose when I shake the pan it kind of levels them out well basically we're going to continue this scrambling stage until that stops happening okay when our eggs start firming up enough where we can't really do that and we sort of have to spread with a spatula even amount which is sort of where we're at right now what we want to do is turn our heat down to low and we will go from scrambling to spreading and all we're doing is sort of moving around the runny eggs to less runny spots and what we'll do is continue spreading that mixture around on low until our surface is wet but not runny which is what I have right here okay so we don't have pools of runny egg but the surface is still very wet very moist and once it reaches this point what we'll do is turn off our heat and fold it up so we'll start at the handle and roll perpendicularly to the other side but not all the way we want to stop a couple inches away from the edge because what we'll do is use our spatula to fold that edge towards the middle so that we somehow someway end up with the seam on the top and because these eggs are nice and soft and custardy they're very easy to shape and at this point you might think we're ready to serve but we're not what we're going to do is toss in a couple small chunks of butter not necessarily as much as I just did but a few chunks and what we'll do is let that melt and kind of push that under the omelet to lubricate it or at least that's what the French chefs say they say it's going to be easier to get the omelette out of the pan if we do this but I don't think that's the real reason i really think it's because they wanted us to add more butter plus I think the texture of your omelette is going to be better if this sits for a minute in the pan but anyway we're going to toss in a little extra butter and kind of spread it over and push it underneath and what we'll do once that's melted is sort of push our omelette to the edge of the pan at which point we can carefully flop it over onto a plate making sure the seam side goes down because the ultimate goal of a French omelet is a perfectly smooth glistening surface and of course once it's on the plate you can shape it any way you want some people like to leave the ends open but I like to sort of taper them although maybe after this I will reconsider that but anyway we're going to plate our omelette and finally it's time to eat just as soon as we add some more butter no I'm not kidding the last official step for any real French omelette is to brush or spread a little bit of butter on the top to sort of give that surface a beautiful shine but once that's done finally we can eat with a little bit of water crest and of course some toasted bread and I was just about to say I could have made that a lot nicer if I wasn't filming it but you know what that's not actually true this is probably one of the better French omelets I've ever made which reminds me who cares what it looks like as people in the know the true beauty of a French omelette lies within so let me go ahead and cut in so you can see what I'm talking about and no I usually don't need a fork and knife for my omelette but I wanted to get a nice clean cut so you would be able to see this because of our three stages of scrambling spreading and the folding we basically created layers and layers of beautiful custardy eggs this is like an entirely different food than your typical overcooked golden brown dry American omelette i mean look at that it's just so insanely creamy and delicious and by the way if you want to add some of your favorite fillings before you fold this up go ahead i mean you are the Suzanne pushette of your French omelette but if you've never made one of these before I highly suggest you make it as shown just so you can taste the magic that is the pure and true French omelette but of course a little bit of cayenne never hurt sorry I couldn't resist but anyway that's it my method for doing French omelets which by the way is the only omelette we're allowed to have wine with at breakfast like maybe a nice cold glass of Son Blanc and I'm not sure if that's the best pairing but I do know how to pronounce it but anyway whether you're going to make this to impress someone at some fancy breakfast or you just can't figure out what to eat on some rainy week night I really do hope you give this a try soon so head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy [Music]