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Adrienne Cheatham was on hand to show Epicurious YouTube subscribers how to make a classic omelette – both the American and French ways.<\/p>\n
She said: \u201cI\u2019ll be going over techniques that pros use so you can make restaurant-quality omelettes at home. We\u2019ll be whisking, scrambling and flipping and folding our way to perfect omelettes.<\/p>\n
\u201cSo many people mess them up by overcooking them, overfilling them, breaking them – a cardinal sin.\u201d<\/p>\n
Adrienne revealed: \u201cThe French omelette came before the American omelette, and it is what all other omelettes are based on.<\/p>\n
\u201cThe French omelette has to be smooth, perfectly even, with no craters, no brown spots and rolled like a log.<\/p>\n
\u201cFor my omelettes, I like to use three eggs – you want to have enough to fill the pan with a nice thin, even layer.<\/p>\n
\u201cI 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\u2019s done [whisking] because you won\u2019t see any streaks of egg white.\u201d<\/p>\n
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For cooking an omelette, use a non-stick pan, and add some butter to coat the bottom of the pan.<\/p>\n
Next, \u201cwhisk in a little bit of salt to the eggs\u201d, and you want a rubber spatula, and a plate close by.<\/p>\n
Pour the egg mixture into the pan and \u201cstart scrambling, like you\u2019re making scrambled eggs\u201d, the chef said. \u201cA 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.\u201d<\/p>\n
When the egg is set on the bottom and on the top, there should be \u201cbarely any liquid\u201d so it\u2019s \u201cready to roll\u201d.<\/p>\n
On the left side, fold an inch of the omelette over, and keep folding\/rolling across until it forms a log.<\/p>\n
Adrienne said: \u201cIf you\u2019re 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.\u201d<\/p>\n
Don’t miss… <\/strong> The only ingredient \u201cto add to a French omelette\u201d is sliced chives or fine herbs.<\/p>\n The inside of the omelette \u201cshould be like soft scrambled eggs, small curds, a slight bit of moisture, not fully set like the outside\u201d.<\/p>\n Adrienne said: \u201cAmerican omelettes compared to French, are less technical, more casual, and don\u2019t have to be as perfect.<\/p>\n \u201cYou can have brown spots, crispy edges, they tend to be thicker on each side and whisked a little more so they\u2019re fluffier.\u201d<\/p>\n American omelettes have added ingredients; meat, cheese, and vegetables.<\/p>\n The chef was using grated cheddar, diced tomatoes and chopped parsley for her American omelette.<\/p>\n If using onions, she recommends cooking them first, \u201cbecause you don\u2019t want to put raw ingredients in as they won\u2019t cook between the layers of egg, they\u2019re just going to get warmed up\u201d.<\/p>\n We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n For the pan, she used four eggs for \u201cthicker\u201d layers and seasoned them with salt and pepper before whisking.<\/p>\n Whisk the eggs the same way as the French omelette, and when heating the pan, it \u201ccan be a little hotter\u201d than the temperature required for cooking a French omelette – medium to high.<\/p>\n Add butter to the pan, then the egg mixture then scramble the eggs.<\/p>\n Adrienne continued: \u201cAnother difference with an American omelette, is you do want it to be fully cooked on the inside.\u201d<\/p>\n 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.<\/p>\n She added: \u201cI know I\u2019m ready to flip because the eggs are set and cooked through.\u201d<\/p>\n Fold the empty side of the omelette over the filling ingredients then flip it onto a plate.<\/p>\n
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