Adrienne Cheatham was on hand to show Epicurious YouTube subscribers how to make a classic omelette – both the American and French ways.
She said: “I’ll be going over techniques that pros use so you can make restaurant-quality omelettes at home. We’ll be whisking, scrambling and flipping and folding our way to perfect omelettes.
“So many people mess them up by overcooking them, overfilling them, breaking them – a cardinal sin.”
Adrienne revealed: “The French omelette came before the American omelette, and it is what all other omelettes are based on.
“The French omelette has to be smooth, perfectly even, with no craters, no brown spots and rolled like a log.
“For my omelettes, I like to use three eggs – you want to have enough to fill the pan with a nice thin, even layer.
“I like to use a fork to whisk, because you have the perfect amount of air being whipped into the eggs, and the fork prongs will break up the egg white and yolk. You know when it’s done [whisking] because you won’t see any streaks of egg white.”
For cooking an omelette, use a non-stick pan, and add some butter to coat the bottom of the pan.
Next, “whisk in a little bit of salt to the eggs”, and you want a rubber spatula, and a plate close by.
Pour the egg mixture into the pan and “start scrambling, like you’re making scrambled eggs”, the chef said. “A French omelette should be soft in the centre and not fully set, you want to scrape the sides a bit to get all the whispy edges.”
When the egg is set on the bottom and on the top, there should be “barely any liquid” so it’s “ready to roll”.
On the left side, fold an inch of the omelette over, and keep folding/rolling across until it forms a log.
Adrienne said: “If you’re folding your omelette and it sticks, you may want to add a little bit more oil, really try to get under the egg with your spatula to release it from the pan.”
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The only ingredient “to add to a French omelette” is sliced chives or fine herbs.
The inside of the omelette “should be like soft scrambled eggs, small curds, a slight bit of moisture, not fully set like the outside”.
Adrienne said: “American omelettes compared to French, are less technical, more casual, and don’t have to be as perfect.
“You can have brown spots, crispy edges, they tend to be thicker on each side and whisked a little more so they’re fluffier.”
American omelettes have added ingredients; meat, cheese, and vegetables.
The chef was using grated cheddar, diced tomatoes and chopped parsley for her American omelette.
If using onions, she recommends cooking them first, “because you don’t want to put raw ingredients in as they won’t cook between the layers of egg, they’re just going to get warmed up”.
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For the pan, she used four eggs for “thicker” layers and seasoned them with salt and pepper before whisking.
Whisk the eggs the same way as the French omelette, and when heating the pan, it “can be a little hotter” than the temperature required for cooking a French omelette – medium to high.
Add butter to the pan, then the egg mixture then scramble the eggs.
Adrienne continued: “Another difference with an American omelette, is you do want it to be fully cooked on the inside.”
She started adding her ingredients – cheddar first, which she placed only on one side of the omelette. Tomatoes were added next on top of the cheese, and then parsley.
She added: “I know I’m ready to flip because the eggs are set and cooked through.”
Fold the empty side of the omelette over the filling ingredients then flip it onto a plate.
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