How to Make Omelets Like a Pro

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How to Make Omelets Like a Pro

Рет қаралды 746,492

Күн бұрын

Rolling sunny, tender eggs around a tidy filling doesn't require much more skill or time than a hearty scramble-but the result is much more polished and satisfying.
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Пікірлер: 677

@Ed_H. 9 ай бұрын

Lan explains things so clearly and succinctly, and with such a soothing voice... She's an excellent teacher.

@anthonyroberts9034 9 ай бұрын

Exactly what I came here to say !

9 ай бұрын

I’ve only just discovered her and I think she’s fantastic!

@BrilliantWhenYouGlow 9 ай бұрын

She should be on the calm app!

@smody121 9 ай бұрын

Really hoping she's a car/home improvement/history enthusiast so I can see those videos next!

@markbastings4451 9 ай бұрын

Yeah I really enjoy listening to Lan.

@jonhjkim 9 ай бұрын

I love Julia's attempt after Lan's explanation. It actually added a bit of tension that you wouldn't necessarily expect from a cooking demonstration. Also, love that there were no swaps/Julia's first attempt wasn't perfect (but still very good). ATK is the gold standard of teaching people how to cook.

@its_clean 9 ай бұрын

Agreed. Julia is a trained cook and almost certainly knows how to make a French omelette already, but the little bit of theater here is helpful. Nice to see a recipe demonstrated by its creator, and then attempted by another person, it's a good format for making it seem achievable and accessible.

@rgruenhaus 9 ай бұрын

Julia is the butch in the kitchen.

@LisaKM231 9 ай бұрын

FACTS

@seriouslyreally5413 9 ай бұрын

Lan is a fantastic teacher! Calm, precise she doesn't do a lot of fussy extra movements when she explains the process.

@jonslg240 9 ай бұрын

Agreed lol.. wish they'd (all YT chefs) just be honest about how much butter to use (or oil for other recipes) She literally has 1.5 or 2TBsp (4.5-6Tsp) of butter minimum in there, but she says 1.5Tsp lol I don't know why they all do this, but they do.. it's sad.

@Familylawgroup 9 ай бұрын

I prefer the drier scrambled eggs over he wetter omelet. I also use cream cheese as one of my surprise ingredients Cream cheese scrambled eggs is hard to find but once someone who loves cream cheese tries is, they usually prefer it. I have seen it on a local breakfast menu called “the Wisconsin scramble.”

@jimaugie4993 2 күн бұрын

Lan Lam is an excellent speaker and cooking instructor. It's a pleasure watching her.

@toddgrx 9 ай бұрын

more videos by Lan please. love her instruction, love her tips, and love her humor

@minutebooks3245 9 ай бұрын

I like the underlying info rather than just memorizing techniques. She is a good teacher.

@davidhalldurham 9 ай бұрын

Okay, I've made hundreds, if not thousands, of omelets, but I have NEVER thought of pre-melting the cheese. What a game changer! Thank you so much!

@RashmiSaid 9 ай бұрын

Exactly! I’ve precooked veggies before, but never thought about pre melting the cheese.

@necrosiskoc9617 9 ай бұрын

Same and me neither. Definitely going to try this tomorrow morning

@icanwatchthevideos 9 ай бұрын

Lan is the Queen of Microwaves!

@philg6115 9 ай бұрын

U should pre cook the eggs in the shell. It's a super game changer

@slammerjaxlive 9 ай бұрын

Yeah, thats because by the time the omelet is done your cheese is a sheet of rubber if you follow these steps

@grins047 25 күн бұрын

Lan Lam is the best to listen to and she is so clear about everything. Thanks for the tips.

@wy4998 18 күн бұрын

Lan is so good, her technique about code searing steak changed my life

@EnterMyNameHere 9 ай бұрын

I'm on a tight budget right now, my breakfast of choice are eggs and as soon as I search for egg recipes this comes on. This is perfect, now I practice this every day. More videos with this format please.

@JK-pp2xl 8 ай бұрын

I'm not on a tight budget and I fix eggs every morning. So delicious. So many ways to make them. Add some toast and you have a meal that even an entitled billionaire would enjoy.

@EnterMyNameHere 8 ай бұрын

Yeah. I've been practicing and I'm getting there. I usually use two eggs, it seems a joke but for some reason three works way better. I place a slice of sausage next to the cheese and it's even better.

@mateusgabriel3013 7 ай бұрын

@@EnterMyNameHereHope you're better now. Wish you a good 2024.

@EnterMyNameHere 7 ай бұрын

Yeah. Not that tight, don't know what's gonna happen at work still somewhat better tho. Thanks. Happy new year, amigo 😊

@PriusTurbo 9 ай бұрын

America's Test Kitchen has taught me so much about cooking but the omelet is the one I appreciate most. So many methods. Can't wait to try this one!

@stephenlaurie6920 10 күн бұрын

Lan is a pleasure to watch and listen to....very well explained!

@eclecticexplorer7828 9 ай бұрын

Got some helpful tips there. I haven't ever pre-melted the cheese, and I don't stir it quite as aggressively as it is cooking because I don't want to mess up the shape, but here she shapes after it is cooked most of the way. I do like to blend cheddar with something like havarti, gouda, or fontina, which can impact the flavor and meltability profile.

@ahagstrom 8 ай бұрын

I tried this method today for the first time and I think I nailed it! Wish I could post a picture! Thanks Lan!!!

@eviloverlordsean 9 ай бұрын

As God as my witness, I never thought to melt the cheese BEFORE it got introduced to the omelet... Thanks, guys!

@johnsinglet575 9 ай бұрын

Lan's videos are some of the best cooking videos out there.

@anthonyw5261 9 ай бұрын

This video gets a 10 out of 10 for omelet tips and the channel too ❤🎉

@ChIGuY-town22_ 9 ай бұрын

Lan is an amazing teacher, and very talented cook.😊

@smitty2180 9 ай бұрын

Thank you for making this video, I am 66 years old and I finally know how to make an omelette thanks to Lan. I made one today it was a huge ham and cheese omelette and it was delicious, it would not have passed muster though because it wasn't a 9 or 10 but it was close. I love all your videos but especially Lan's segments, thanks again.

@edeyden1326 9 ай бұрын

I make a pretty good omelet but I over fill it with sauteed veggies so I never get the "dismount" correct. I like this version of cooking the eggs separately as you demonstrated, then add the filling and let it set. Melting the cheese first is an eye opener!! Well done

@kenmore01 9 ай бұрын

Maybe a bigger skillet and more eggs to go with your over filled veggies would help. More omelette to enjoy!

@edeyden1326 9 ай бұрын

That would do it 😉

@sjohnson65456 9 ай бұрын

I add cheese on top, turn down to low/sim, cover with foil and the heat melts it without burning the eggs.

@marbelyurbina4491 8 ай бұрын

Me pasa igual

@Chris-fn4df 2 ай бұрын

Don't put your filling in the center. Offset them so they get wrapped in the first fold. Much less of your filling will come out with the 'dismount'

@frannydai 6 ай бұрын

Hey Lan, thank you! I've been trying to improve my omelettes for about a year. I struggled with when to turn the heat off. Cooking the eggs longer like you did and then turning off the heat for only a short amount of time produced a great balance between the interior and exterior of the omelette. I can't believe it turned out so well on my first try. This video is legit, much appreciated.

@marshastuder860 7 ай бұрын

Lan is my absolutely favorite trainer, she has so many tips and makes cooking very easy. A fan for Lan.

@Gregorious2270 3 ай бұрын

My wife caught me watching this, now I have to make this for breakfast…probably every day🤓

@808drumz9 9 ай бұрын

Lan is such a great teacher! I've learned a lot from her videos

@kozmo678 6 ай бұрын

This is the first time I've seen an America's Test Kitchen video and it was fantastic. Thank you both for being informative and entertaining!

@rena764 9 ай бұрын

Lan Is The Best. She's really knows what she doing. Taught me so much.

@paulgaras2606 9 ай бұрын

This is very similar to Julia Child’s method but the bit about warming fillings before adding them in is brilliant!

@StevenSeiller 9 ай бұрын

Julia wouldn’t have skimped on the 🧈

@bryanmathew2079 9 ай бұрын

Or the Booze😂 Lol

@justinstevenson5807 9 ай бұрын

Excellent. Thanks Lan.. I love watching you cook!

@TheLuckymod13 9 ай бұрын

I just did this. This omelet blew my mind. I had no idea it would be somehow so creamy and delicious. Amazing. Thank you so much for this video!

@wesrobinson7366 9 ай бұрын

Is there anything Lan can not make better? She always is the best person to explain the technique in a way that is knowledgeable and approachable. I've been using a similar technique for years, though I use a rubber whisk and move the pan for the first bit of cooking then I use a small spatula on the finish. The precook of cheese works or use some flavored goats cheese that you don't need to premelt. I haven't ordered an omelet out since I learned how to properly cook one as they are always just brown over cooked eggs at most omelet stands. Often at a nice hotels omelet stand I will ask if i can do my own and it's funny to see others ask for it be done that way after me.

@VintageVet-64 9 ай бұрын

I make my omelets in a sushi style. Also 3 eggs often with an added yolk, also salted, but beaten with chopsticks until smooth. Then, on a two-burner, very well seasoned anodized aluminum griddle, in ghee, over medium heat, I pour the egg out in a rectangular shape. Add my fillers over the egg base, then roll the omelet up and lightly flatten it with my spatula. I continue to cook it until I have great color on both sides before serving. Our favorite is shredded leftover chicken, chopped Anaheim green chili, chopped scallion, white shoe peg corn, fresh torn cilantro leaves, and Jack or Cheddar-Jack cheese. I cover the omelet with warmed, mild green enchilada sauce, a little more cheese, sour cream, and garnish with more cilantro or scallion. I serve it with vegetarian refried beans on the side. None better, anywhere, in our book.

@ananthagastya2152 6 ай бұрын

Sounds delish - you have to make a video and upload it

@lacarloshall7073 9 ай бұрын

I made it and successfully completed the dismount. Thank you, Lan and #ATK . ❤🎉😊

@vidividivicious 9 ай бұрын

I liked them runny. Classic French like Pepin make a them

@BlitzKing2000 9 ай бұрын

It's 10:40 PM while I watch this..........and now I'm starving

@bluelilacfawn 9 ай бұрын

I like how they stress that this is a foolproof method specifically. if you want the highly skilled and technical version we can watch all the Jacques pepin videos we want, but for the person who just wants a nice French style omelette and maybe just started out, this makes it very approachable and easy, non traditional as it may be. love it

@schreckpmc 4 ай бұрын

It took me 62 years to learn how to make a decent omelet. Now I nail it every time.

@mrkattm 9 ай бұрын

A proper French omelet should have a Nappe center consistency, it should be like baby drool.

@i95smuggler 9 ай бұрын

I want to say "ewww" but you are correct

@stickman4087 3 ай бұрын

I don't know how she cooked the eggs so much and was still able to form it into an omelette, I swear if I tried that I would've just had scrambled eggs lol

@mrkattm 3 ай бұрын

@@stickman4087 It works just keep your heat low, spread them out when they are just a tad wet then smooth them over with a rubber spatula filling in any holes and finally be patient and wait. A proper omelet should be just a little bit creamy.

@Chris-fn4df 2 ай бұрын

Not sure why we need to make a French omelet. This video is just "omelet". Also, 7:53 it was clearly quite runny.

@davidbroadfoot1864 9 ай бұрын

372 Frenchmen watched this video, and all but one died. The surviving one is on life support.

@xingli1337 3 ай бұрын

Overcooked!

2 ай бұрын

Oh gosh! That’s not really a simple French omelette!

@jriceblue 9 ай бұрын

let me just add to the chorus of love for Lan. She's great. More Lan!

@aaronlopez492 9 ай бұрын

Don't stress it Julia, it looks delicious specialy if you add guacamole or Pico de Gallo sauce. Yum, yum que rico🤤

@keksic2831 2 күн бұрын

I tried this recipe, and OMG, the best omlet I ever had.

@aaronpettit3813 9 ай бұрын

Worked great for me, especially the tip about thickness and warming the ingredients (including cheese!) Before adding. I've been using the cover/steam method shown here for a while, but that last bit was a big help to setting the inside curds.

@johnny4713ify 9 ай бұрын

Just followed these steps and gotta say my omelet came out 🔥 The tips work especially warming up the 🧀 Tomorrow I'm going to load it up with 🥓 and veggies 👍🏻

@ericfielding668 9 ай бұрын

I made one today - but realized I forgot the filling when stirring the eggs. Even so, it turned out great. I used a carbon steel crepe pan and had no issues with the low sides.

@rollofffrank2008 9 ай бұрын

This lady is excellent! It seems like an easy thing to cook, it is not easy to do right!

@dejanzie 9 ай бұрын

While visiting my grandma say 20 years ago, she made me an omelet with just a bit of pepper and salt added, nothing else. It was so perfect I vowed to never add another ingredient until I get to that level. Maybe this video will help 😀

@archangelcharlie 5 ай бұрын

Lan is a great teacher. also, the very enthusiastic response to “have you ever pulled a beer?” was hilarious :)

@mayonnaiseeee 9 ай бұрын

Interesting. That smooth exterior on Lan's omelet looks amazing. So, say if I wanted spinach, onions, and tomatoes, I should just saute those up first and have them hot and ready to go (along with the melted cheese strip) before proceeding. Learned a lot here...going to experiment. Thanks Lan and ATK!

@mayonnaiseeee 9 ай бұрын

@@sandrah7512 Thanks for the info!

@rockyvillano777 9 ай бұрын

I do my omelettes in a well seasoned carbon steel pan with no problem. You can also make a two egg omelette in a smaller pan

@acabblm64 9 ай бұрын

Lan showing off those microwave skills from the techniquely video! I love it!

@wattheheck6010 9 ай бұрын

I add a tsp of water to the eggs before whipping. This helps my eggs steam a little without catching on the sides of the pan, eliminating covering the eggs for one min. Melting the cheese is a great tip. Thank you, Lan!

@bouchonaise124135 7 ай бұрын

I'm a pretty experienced home cook, my omelets come out good but inconsistent, I tried this method 3 times now, consistent and beautful and even and creamy everytime. thanks!

@Platypus_Warrior 9 ай бұрын

I love the explanation about the non stick pan. I believe it's correct concise and very well illustrated.

@moonverine 9 ай бұрын

Everytime a new GOOD omelet technique video posts online, Jacques Pepin gets a full-body tingle.

@tetsuei5928 9 ай бұрын

This helped me get the closest to a French omelet than I’ve ever gotten! Thank you!

@BigstickNick 9 ай бұрын

Go too Food Wishes

@xav9156 9 ай бұрын

Perfect timing! just about an hour before lunch on Saturday. Thanks Lan

@carlyoungps 9 ай бұрын

Love this technique. I make a 5 omelet every morning in an antique cast iron pan. It’s properly seasoned so the eggs slide right off the pan, and I am not ingesting any Teflon. Thanks to Lan I hope to make a 10 tomorrow!

@i95smuggler 9 ай бұрын

You shouldn't ingest Teflon on medium heat unless you are using a pan that has scratches or gouges in it. Cast iron is good but a nonstick is better because it doesn't take as long to heat to make an omelet.

@carolevilleneuve7411 9 ай бұрын

Can you also comment on Julia Child's technique of briskly moving the pan back and forth until the eggs are cooked? I've tried it a few times and was quite impressed with its efficacy.

@almeadows8277 9 ай бұрын

Study Jacques Pepin and Alex French Guy Cooking French Omelette videos; they are the best. It took me months to get everything right, but I finally got there.

@kookookitti5406 8 ай бұрын

I work at a cook at a 5 star hotel in Las Vegas, making at least 50 French omelettes every shift. I have taught many new cooks and I can tell that you need to move the left hand that holds the pan to evenout and smoothing the surface.

@SWExplore 9 ай бұрын

Loved this video with July and Lan, but, Julia Child's or Jacques Pépin's omelet was by far simpler and just as good.

@mccallosone4903 7 ай бұрын

agree 100 percent. this was more scrambled eggs than omelet

@petegalindez9961 9 ай бұрын

Awesome! Lan is definitely on the A team…can’t wait to make one tomorrow AM!!!

@drunkzamurai4838 8 ай бұрын

Does Lan have her own youtube or social media? Shes such an amazing teacher its insane

@ericlarsen4050 27 күн бұрын

She is on Instagram

@RT-xb9su 7 ай бұрын

Excellent directions, always thought it was more difficult. Not, anyone can do this. Thanks

@rflovesrk 9 ай бұрын

great job Lan! I like that Julia was asked to do it as well! it was not perfect, but that's the beauty of learning!

@hoilst265 9 ай бұрын

This is the only American cooking channel I trust.

@mddell58 9 ай бұрын

Alton Brown?

@hoilst265 9 ай бұрын

@@mddell58 He's pretty much just children's entertainment.

@theoriginalbridgetconnors 9 ай бұрын

Lidia Bastianich?

@aaronf8119 9 ай бұрын

Now watch Jacques Pepin make one. This is good and easier, but I like his technique better. Yum

@infin1ty850 9 ай бұрын

It should be noted very specifically that this is a French style omoelete. American and Asian style omelets are usually cook at a higher heat and have browings. Not that one style is better, you should eat your food however you like it, but the difference should be noted.

@bengt_axle 8 ай бұрын

I looks like a French style omelet but it is not. A classic French is made by shaking the pan continuously so as to make a thin-skinned-wrinkle-free envelope filled with a very delicate curd of scrambled egg. When you cut into it, this very homogeneous curd will run out slowly. It is quite difficult to get right without practice. This omelet is more American style with a French look because the inside is spread out on the pan and then folded. It is cooked over several minutes while a French omelet is done in less than a minute or so. I think they didn't try to replicate a classic French omelet because in America, people tend to prefer the curd a little firmer and also because a French is more difficult to get right.

@High-Tech-Geek Ай бұрын

Wow, learned a few things! I wouldn't have stirred the eggs in the pan nor premelted the cheese. Neat! I would have liked to see how to prep more fillings and have a little more golden brown on the outside at the end. I guess I truly prefer a scramble where everything is just mixed together and blended.

@darrenzinck7686 9 ай бұрын

As some one who cooks professionally, and someone who is pretty particular about the color on my eggs, this is a bit fussy for a simple omelet that will most likely be covered in something at the table. I make a pretty good omelet and strive to get little to no color on them and really preach that to the other cooks I mentor. I have found that a lot of the cooks I've come across are scared of cooking eggs in any form other than scrambled. I've told them and I really do believe that once you have mastered or just feel comfortable cooking eggs that will make most breakfast services that much easier and less stressful. What I have learned and have taught others that the key to a great egg, poached, fried, omelet whatever is patience and a good pan. Most people like their eggs cooked their way as they would a steak, but in all honestly most people are just content with what is on their plate.

@blainebickle1178 9 ай бұрын

I'd love for them to do videos like this in real time. It would give people a better understanding of how long things take to do. Like how long it takes to beat those eggs, cook the eggs, etc.

@CaptSteveCPA 9 ай бұрын

Have flawless omelets for decades. But these techniques have improved my attempts to the fluffiest omelet ever. Thanks !!

@stevevlahos1 9 ай бұрын

Another great quick recipe. Thank you for your amazing channel.

@ckennedy1973 9 ай бұрын

I’ve been making omelette wrong. Tried this method and voila 👌

@mylesnmore 2 ай бұрын

I sorta did this but not as clean as this example, will try it tomorrow! Thanks Lan!!!!

@chrischowfun 8 ай бұрын

5:20 is my favorite Julia moment of all time 😂

@joedesando4440 9 ай бұрын

Very well done, great explanation. Lan is a 10 + !

@tklsee 6 ай бұрын

Finally an omelet technique that works - thank you, Lan! The beer analogy was brilliant:)

@katherineshinners1817 9 ай бұрын

LAN, you have such sensible recipes. Basic but important

@FurKidsHavingFun 9 ай бұрын

I use a cast iron griddle with my electric stove and have great success learned technique in college working the breakfast flattop in the dinning hall. I melt the cheese inside. I will steam broccoli slightly before when using. Fresh salsa and cheese makes a great filling. I serve it with sour cream on top.

@SusanSmith-hl3iv 9 ай бұрын

❤ I love this finesse of this demonstration. Makes me think I too can do this! One thing not mentioned was the SIZE OF THE PAN which surely is important. I have a 12”OXO nonstick skillet, so I think that is what was used. Could you please verify the size? Thank you.

@julianopificius6910 9 ай бұрын

Looks like a 9", judging by the size in relation to her hands and the thickness of the omelet. 8" is too small for 3 eggs (good for 2, though), and 10" is too big, and would make the omelet too thin.

@joelinden1482 3 ай бұрын

When I do mine I take the skin off a sausage and flatten and dice it, fry it with spring onions then pour the eggs over the top, then put cheese and spinach in it whilst it’s still wet! Tasty and healthy

@civilizeddiva 9 ай бұрын

I love that there was a quiz for Julia at the end. It makes me feel better about my attempt😅

@Jeff92346 9 ай бұрын

Can similar results be accomplished in cast iron cookware? We try to minimize use of pans coated with PTFE.

@kindabluejazz 9 ай бұрын

Yes, well seasoned cast iron or carbon steel works. I've even used stainless steel - it may take a bit more butter (maybe 1 tbsp) and be extra careful about the heat. Chefs made great omelettes long before Teflon existed, and I don't have any Teflon in my kitchen. I'm not trying to make Instagram omelettes, so it doesn't bother me if they aren't picture perfect.

@bengt_axle 8 ай бұрын

Yes, in a traditional carbon steel pan that has been properly seasoned. The most important tip is to start with eggs that are at room temperature. Second most important is to slowly heat your pan (5 min at least) at the right temperature (low-med). Most stoves will have a dead spot in the center that will be reproduced on the pan, where there is no heat supplied and unless you allow the heat to diffuse to this point by heating it for several minutes, the egg will stick. A properly seasoned pan at the right temperature will give a nice omelette in about 30 seconds. You have to continuously shake the pan and use pure butter. It takes a lot of practice!

@tonysmith7632 9 ай бұрын

These tips are excellent! Thank you to all involved in creating this quality content.

@lotheravanti4295 6 ай бұрын

Thanks, made a great omelet at home doing this! One of the best I've ever made.

@ruffinarector541 9 ай бұрын

Finally a omelette I can make!!! Thanks ladies!!!

@paulafigueiredo1745 9 ай бұрын

LAN, you never disappoint. Thanks a lot. I’ve learned something new today ❤

@finaboykm 4 ай бұрын

Was a little frustrated attempting to make a better omelet and I thought it was my age (77 male) and this worked perfectly. Maybe using a fork allows more air when pre mixing due to the fork times as well as having the eggs at room temp. Simple/quick/satisfying. Thank TK..

@j0hn22 9 ай бұрын

As someone who has mastered the omelette over years of practice and watching KZfaq (why KZfaq recommended this immediately), a tip I have is to use one hand-mixer beater attachment by hand instead of a whisk or fork.

@jhford1234 9 ай бұрын

Lan is the best!

@idaannkegel5553 6 ай бұрын

Thanks so nuch for this fluffy Omelette recipie.I use a flat Teflon coated pan,and put in a thick slice of french brie,flip the Omelette over,wait till the cheese melts..mmmmh delicious..❤😊

@markczarnecki7251 8 ай бұрын

..or try this simple alternative: turn down the heat and cover it. I use a pizza pan. No stirring. Flip it when it's firmed up, but still wet on top. Then immediately place the cheese (non pre-melted). Replace pan cover for 30 seconds, then fold and serve.

@jamesprior2496 8 ай бұрын

No thanks. I like my omelet yellow on the outside - not BROWN!

@markczarnecki7251 8 ай бұрын

@@jamesprior2496 Me, too. Low heat and it won't brown.

@iamgates7679 7 ай бұрын

You can always tell a real cook when they treat beating eggs like Bob Ross treats paint brushes 😅

@pavkRN 16 күн бұрын

If i see lan, i click right away because i know I'll learn something new.

@ragetobe 9 ай бұрын

Here is an interesting fact: Teflon is known by another name for those of us that don’t like to get wet in the rain, Gore-Tex.

@denniswilson9367 Ай бұрын

Worked perfect, can't believe I made such a good omelet!

@bevonostro................ 5 ай бұрын

Wow. THAT was worth the few minutes it took to watch on 150% speed. I am so making omelets tomorrow morning.

@beatricecollins5429 9 ай бұрын

Thank you - a most excellent tutorial. My family will appreciate it.

@annalockwood3021 9 ай бұрын

This is a great explanation of making the most of residual heat. The technique is what makes this one so approachable. I have a little tamagoyaki pan, and have really had fun learning different ways to create omelets with it. I think this method in general will make an easier omelet experience. Just let the pan and the residual heat help you create the smooth texture on the surface. No fuss, no muss.