Go Ahead, I Dare You!

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WOW. I knew that was out-there when you see how much butter is in the pan. I will be trying that tomorrow. I've got to watch the vid maybe 9 more times though. LOL @ Me.
 
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WOW. I knew that was out-there when you see how much butter is in the pan. I will be trying that tomorrow. I've got to watch the vid maybe 9 more times though. LOL @ Me.

Make sure you plate the omelet the same way. Then take a picture of the omelet stuck on the refrigerator. There's another video on what he puts on the omelet after he splits it open. If this doesn't work go out a get an Italian beef sandwich.
 

phatch

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That's an awful lot of flame for cooking an omelet it seems.
 

kuan

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Make sure you plate the omelet the same way. Then take a picture of the omelet stuck on the refrigerator. There's another video on what he puts on the omelet after he splits it open. If this doesn't work go out a get an Italian beef sandwich.

Or if you have a good dog garbage can.
 
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This is the same method my CIA book used except they used a fork not chop sticks. This chef is very good. I get on a kick and practice everyk now and then and have scrambled eggs about half the time.
 

kuan

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Very fine but are you all watching it until the end?
 
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OK ... The first 4 or 5 (or 9) that I did got kinda messed up. They were eaten still ... because the people I was cooking for are not critics. I've got NO idea how many eggs the guy was using, but I did have success with 1 or 2. Forget that "flip" with any more. Out of some 40-odd people I fed this morning, very few would take their eggs less than well-done. I use wooden utensils. Today I tried the chop-sticks. WOW. That works cool.
 
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My cats would be eating omelet off the floor!

Under done for me, I hate runny egg white...
 
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I've never seen "runny white" in an omelet. Omelets are like a sorta big scrambled-egg slab.
 
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Very cool, japanese technique always wows me!

That's an awful lot of flame for cooking an omelet it seems.

I know you're supposed to use low heat to cook egg gently but I've never had success with that. I prefer high heat. I just work fast.
 
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Except for the removal from the pan, not too different from classic French technique. Definitely omelette "baveuse". :)
 
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