The French omelet when done right can be pure perfection with its fluffy exterior custardy interior and the addition of a few other simple ingredients like cheese and herbs that come together to become more than the sum of its parts. But getting there isn’t as easy as it seems. As Chowhound recipe creator Ksenia Prints points out in this video “You’re Doing It All Wrong” the French omelet is the “granddaddy of every culinary school graduate” because of the skills required to pull it off. While there are many types of omelets worth learning how to make (and they’re delicious) the French omelet is a culinary standard and a recipe that every home cook should have in their repertoire.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Chowhound | 2024-08-19 14:00:11 |  1,628 Views |
You're Doing It All Wrong – How to Make an Omelet
Perfecting the necessary techniques for this dish will help you take it to the next level—not just with this classic but with cooking in general. As Prints explains the most common mistakes people make when making an omelette include the temperature of the pan not mixing the eggs properly choosing the wrong butter or oil and not using the correct techniques for cooking and rolling the omelette. But once you learn these few steps you’ll end up with a delicious yet simple meal and important skills you can use for many other dishes.
The first mistake you might make is turning your burner up too high. Ksenia Prints recommends using the medium-low setting. “Go for the low setting because you want to keep your eggs really yellow and nice and vibrant and gooey” she says. “And you don’t want them to brown on the outside.”
Choosing the right amount of eggs is also important. Prints recommends using three eggs for an omelet and warns that more than four eggs can make it difficult to manipulate the omelet in the pan.
