THIS is how Chefs make the PERFECT Omelette.
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Date: 2020-09-18
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Comments and reviews: 10
DayVV4lkEr
If you call a Video 'THIS is how Chefs make the Perfect Omelette. ' You challange trained Chefs like myself to watch for mistakes, so here you go.
- Never crack your Egg on the Side of a Bowl unless you want some Eggpeel in your Omelette, best would be flat Surface like the Kitchen Counter or Table you are working at.
- Ben mentions it, but the title completly goes the Oppisite direction. A PERFECT Omelette like every Chef learns it (or should have) doesn't have ANY color whatsoever.
- Omelette folding doesn't involve ANY tools, at least the Way a Chef learns it. That is why they end up being kidney shaped.
I generally really enjoy your vids, but that title triggered me: P
reply
If you call a Video 'THIS is how Chefs make the Perfect Omelette. ' You challange trained Chefs like myself to watch for mistakes, so here you go.
- Never crack your Egg on the Side of a Bowl unless you want some Eggpeel in your Omelette, best would be flat Surface like the Kitchen Counter or Table you are working at.
- Ben mentions it, but the title completly goes the Oppisite direction. A PERFECT Omelette like every Chef learns it (or should have) doesn't have ANY color whatsoever.
- Omelette folding doesn't involve ANY tools, at least the Way a Chef learns it. That is why they end up being kidney shaped.
I generally really enjoy your vids, but that title triggered me: P
reply
5il3nc3r
Any plans to do similar things, but for vegan recipes?
I sometimes do Scrambled Tofu with South-West style seasonings, with a bit of salsa.
It's basically a slightly dryer Scrambled Egg recipe (although the salsa covers that part, while remaining vegan.
I know some of you guys cough Jamie cough are all about the meat, but as someone with a Vegan significant other, I actually really enjoyed the few episodes you guys did covering Vegan stuff.
I'm just hoping for similar episodes or Back to Basics, or just showing/teaching ways to make great vegan meals. Just once in a while is fine
reply
Any plans to do similar things, but for vegan recipes?
I sometimes do Scrambled Tofu with South-West style seasonings, with a bit of salsa.
It's basically a slightly dryer Scrambled Egg recipe (although the salsa covers that part, while remaining vegan.
I know some of you guys cough Jamie cough are all about the meat, but as someone with a Vegan significant other, I actually really enjoyed the few episodes you guys did covering Vegan stuff.
I'm just hoping for similar episodes or Back to Basics, or just showing/teaching ways to make great vegan meals. Just once in a while is fine
reply
Snigdha
Every time I watch people make omelette or scramble for one with 3-4 eggs, it's so weird to me. For some bizzare unknown reason my mother is so protective of eggs. More than one egg per person had is unacceptable to her, like two. maybe, three or more in one day. preposterous, almost criminal. She thinks more than 2 eggs per person in a day is very unhealthy. Like she'd genuinely get angry about it. It's so funny, coz now me and brother use that as a threat. I don't think I've ever made three eggs for one person ever in my life.
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Every time I watch people make omelette or scramble for one with 3-4 eggs, it's so weird to me. For some bizzare unknown reason my mother is so protective of eggs. More than one egg per person had is unacceptable to her, like two. maybe, three or more in one day. preposterous, almost criminal. She thinks more than 2 eggs per person in a day is very unhealthy. Like she'd genuinely get angry about it. It's so funny, coz now me and brother use that as a threat. I don't think I've ever made three eggs for one person ever in my life.
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Iain
I make omelettes completely wrong and it's absolutely fantastic, xD. I start by cracking my three eggs in a bowl, take a large forkful of Dahi (Indian Yogurt) and whip it with the eggs until they double in volume, add salt and pepper. Next, I grate garlic into the pan with some 846 Olive Oil and let it fry off for a second before adding my eggs. Then, the same procedure as Ben, but no fillings and afterwards I top it with No-Fat Kraft Ranch and Sriracha.
Sometimes I'll also add Jamaican Curry Powder to the eggs as well.
reply
I make omelettes completely wrong and it's absolutely fantastic, xD. I start by cracking my three eggs in a bowl, take a large forkful of Dahi (Indian Yogurt) and whip it with the eggs until they double in volume, add salt and pepper. Next, I grate garlic into the pan with some 846 Olive Oil and let it fry off for a second before adding my eggs. Then, the same procedure as Ben, but no fillings and afterwards I top it with No-Fat Kraft Ranch and Sriracha.
Sometimes I'll also add Jamaican Curry Powder to the eggs as well.
reply
Ishla
I'd love to see you do a video on how to make custard from scratch, like real custard with eggs and everything.
You could do a Video of things like that that many people take for granted like mayo, custard, homemade salsa etc.
I find that even tho I know many of these things I'm often looking up a recipe probably more than I should.
reply
I'd love to see you do a video on how to make custard from scratch, like real custard with eggs and everything.
You could do a Video of things like that that many people take for granted like mayo, custard, homemade salsa etc.
I find that even tho I know many of these things I'm often looking up a recipe probably more than I should.
reply
Elderon
I love raw peas. A tip though. Put them in a bowl of warm water. Not under a running tap. Saves you having to whirl them around as much, just stir them once or twice, and saves on the hot water. If you prefer them served cold, just replace the warm water with cold water when they're defrosted and wait for a little bit.
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I love raw peas. A tip though. Put them in a bowl of warm water. Not under a running tap. Saves you having to whirl them around as much, just stir them once or twice, and saves on the hot water. If you prefer them served cold, just replace the warm water with cold water when they're defrosted and wait for a little bit.
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millie
Been watching for years now, and what I can't get over is the sheer quality of your production. I could easily compare this to many decent cooking shows, in fact most you go above and beyond by many miles. So happy to be a part of this amazing community you've created. Proud of all of you!
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Been watching for years now, and what I can't get over is the sheer quality of your production. I could easily compare this to many decent cooking shows, in fact most you go above and beyond by many miles. So happy to be a part of this amazing community you've created. Proud of all of you!
reply
Snooble
You should do a video where the chefs write a recipe but it has false steps and the normals need to follow the recipe and figure out which steps are false and we can see how badly they mess it up.
(We know you see this normals don t try to hide this idea from the chefs)
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You should do a video where the chefs write a recipe but it has false steps and the normals need to follow the recipe and figure out which steps are false and we can see how badly they mess it up.
(We know you see this normals don t try to hide this idea from the chefs)
reply
Coffee
This is a bit out of topic but do you have any tips for making marmalade/jam? I live in the Philippines and it's humid here. I made a pineapple and mango chutney before but the sugar crystallised. I also tried apple mango jam but it became too watery. Any advice would help
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This is a bit out of topic but do you have any tips for making marmalade/jam? I live in the Philippines and it's humid here. I made a pineapple and mango chutney before but the sugar crystallised. I also tried apple mango jam but it became too watery. Any advice would help
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Zangief86
I love making omelets. I skip the salt and pepper. Instead, I finely crumble in feta and whisk into the egg. I stir the egg in the pan, similar to French style. Then add whatever ingredients. My favorite is just some diced tomato.
reply
I love making omelets. I skip the salt and pepper. Instead, I finely crumble in feta and whisk into the egg. I stir the egg in the pan, similar to French style. Then add whatever ingredients. My favorite is just some diced tomato.
reply
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