Food Lab Basics: POV French Omelet

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Published 2020-04-04

This is a classic French omelet, which I like to think of as very soft scrambled eggs that are giving themselves a hug. The technique I use is as classic as it gets. You've probably seen that video of Jacques Pepin doing it way better than me. He's a master.

It's not easy the first few times you do it, but the good thing is that even if you mess it up, you still end up with a decent breakfast, and the ingredients are inexpensive. You’ll want a decent nonstick pan (mine is a 14YO Calphalon SLIDE. Still in good shape. If you have a very well seasoned carbon steel omelet pan that works too (but chances are if you have a pan like that, you already know how to make an omelet).

In France, omelets are frequently eaten as a light supper with a salad on the side. If you do as the French do, you get two opportunities to practice it every day!

PLEASE READ!

The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.

My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.

If you would like to donate to our free meal fund, head to www.toasttab.com/wursthall/ where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.

If you would like to make a monthly recurring donation of any size, head to my Patreon account at www.patreon.com/kenjilopezalt. 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.

Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: www.seriouseats.com/2020/03/food-safety-and-corona…

All Comments (21)

@cameronhalffman1140 4 years ago

I am really starting to memorise the location of ingredients in this kitchen
@cankabayel 4 years ago

I'm loving this quarantine with Kenji.
@apullcan 4 years ago

"They'll either be better than your normal eggs, or you'll screw them up and they'll be just as good as your normal eggs" damn, Kenji, them's fighting words.
@awesomepoop 4 years ago

0:00 Kenji just hopped out of a Mario pipe
@seanrobertson7241 4 years ago

The biggest travesty here is we didn't see the dog being fed.
@icewallowcome8699 4 years ago

my highlights of the day during quarantine: 1. going outside with my dog 2. watching cooking videos
@rf1platinum 4 years ago

I’m just gonna reiterate this. Thank you Kenji. Love this style of content and the fact that you’re posting super often now is awesome. Really helps me get through the social isolation/self quarantine stuff right now
@helix5729 4 years ago

Dog being fed got cut off, I'm mildly upset now.
@criley0007 4 years ago

We didn't get to see Shabu enjoy the omelet :(
@hazelnut2505 4 years ago

The few things that made me subscribe to this channel are: - Cooking with enthusiasm, in your home, and I get to watch you wander around in your kitchen, just like any other cook do when they're at home. So, I get to watch you think, wonder what you want to pick up from the fridge.. -the silence in your videos, (not that I don't like you talking 😉), but the simple sounds of walking around in the kitchen, the crackling voices of the pans and plates.. -watching how your amazing kitchen is organized, and watching you opening your drawers as if I was opening my drawers.
@Jamil__Ahmed 4 years ago

Currently, 1:35am in the UK and this has got me salivating.
@0neCrazyCracker 4 years ago

This isn’t what I normally watch in POV, but I guess it will do...
@sammarkvoort 3 years ago

My favorite type of POV videos.
@ahodbikes 3 years ago

Hi J. Kenji! I just wanted to give you props for the way you communicate technique and make things approachable. I watched quite a few Omelette videos including some fairly famous french chefs breaking it down, and only after watching your video a couple times was I able pull off an omelette that I could be proud of. In particular your use of chopsticks and adding diced butter to the eggs, both of those things really helped. The way you explain stuff isn't overly complicated but is specific enough to make a huge difference. You're doing great stuff on the platform and as a home cook who is learning I wanted to express my gratitude!
@paulasimson4939 4 years ago

Does anyone else almost wish that the quarantine keeps going so we can get more of Kenji? Just kidding of course, but man, I'm loving all of his videos.
@seanalexander2295 4 years ago

Honestly these times have been tough, but one silver living has been all these videos you have been making. Thank you for giving me something to look forward to.
@cheat963 4 years ago

Good to have this style of video back Kenji! I really love the fact you can pack all this information into a short video, makes cooking seem way less intimidating. Keep it up
@noureddinebrahmi 4 years ago

You are actually the only cooking YouTube Chanel that actually makes me try the dishes! Keep up the good work 🖖🏾
@bemusedindian8571 4 years ago

Kenji is Flexing. Enjoyed a lot. Hopefully, years later, these videos will be a part of my memory of the 2020 nightmare.
@dingmah 4 years ago

Loving these POV videos because it’s all real time cooking. No editing. Make more of these videos!!!