Can we make a real French Omelette in de Buyer Egg Pan?

I totally agree with this.. omelets have been made for a very long time… well before the invention of modern nonstick pans 😂

I do this several times a week with the 8” Mineral B. Most important tips: 1) always pre heat the pan carefully to the right temperature. Too hot and it will stay too hot and burn the butter. Too cool, it will stick. 2) start with eggs at ROOM temperature. Cold eggs won’t coagulate well 3) have at least a bit of butter or saturated fat. Better for non stick and flavour. 4) shake the pan to prepare scrambled eggs in a creamy texture, with small uniform curds. Then spread out and quickly form the skin of omelette and flip. A classic French is supposed to be scrambled eggs encapsulated in a thin, colourless skin. Baveuse means the inside is slowly running and creamy. This is different from something rolled up like a wet carpet. Few restaurants get it right, especially in North America. Indeed a prefect French omelette is quite difficult to do without practice!

I did my chef’s apprenticeship in the early seventies, we only ever used carbon steel pans for French omelettes, and At nearly seventy years old I still do

Great idea having guest chefs display their craft to showcase the capabilities of these pans. As I own the same pans, it has motivated me to press them into service outside of my own comfort zone. Perhaps it will inspire others to toss the PTFEs, as I did years ago, and help put an end to the poisonous culture of disposal cookware -- while improving their health, and having fun. Kudos, Jed. More of this.

Jacques Pepin was showing how to make a french omelette for home cooks, who were most likely not to have carbon steel pans. He most certainly had a carbon steel pan to make them too, but a video with it would have been much less useful for the average home cook.

thank you so much for this video. It's exactly the video i am always asking so many youtubers to do. Great technique.

This was a extremely enjoyable video to watch. I love to watch a Chef practice their craft and give instruction so that you may learn from them. Fantastic video Jed. Many thanks.

Loved watching her work. Very informative. What a great trick with the broiler.

My idol! And thank you for providing a video I have been wanting to see for a long time

Thank you for that lesson!!

Watching this again... Really appreciating it; Thanks!

Really nice to see you making this video. I need to improve my seasoning a bit and then I'll try it myself. It it turns out somewhat good i won't need to ever buy a new non stick omelette pan again.

4:26 is where the actual cooking begins. ❤

Thank you for this video. Excellent.

Wonderful video. I’ve cooked eggs in carbon steel for years. I’d lost track of the classic French omlette—this was a fabulous catch-up course. Thanks!

Great job Chef!!!

Thank you so much for this video! I have been using my 8” deBuyer carbon steel pan for omlettes - I will have to try the 10” one and replicate this process!

Keep up the good work! Love the video

Confidence! Experience! Judgment! Thanks, Chef Mara. (spelling? sorry) Super good video. You too Jed, thanks for doing this.

I like to make low and slow, soft scrambled eggs. I've done it in a double boiler (pyrex bowl in a pot), my matfer carbon steel pan, and a non-stick pan. The non-stick is the only one that isn't a pain to clean. I'm going to try to get my carbon steel seasoning up to par, but for now I have the nonstick, so I'll use it.