Learn Jacques Pépin’s famous omelet techniques


If I had to judge how good technically a chef
is, I probably would ask him to do an omelet. It is difficult to make a real good omelet
and there are different types of omelets. I’m going to show you two types of omelets:
a kind of country, French omelet, which is basically the way we do it in America, and
then a classic French omelet. One is not better than the other, it’s just
a different technique, a different taste, a different look that you have in it. In the first one – I’m doing an omelet with
four eggs, here – In the first one, salt, a dash of pepper, all I’m going to do is to
stir it well first and cook it so that I have fairly large curd of egg, and slightly brown
all around, reaching the look and taste that we want to do country-like. A little piece of butter there, and I have
here a beautiful pan because that pan doesn’t have any corners. You see, it has a beautiful sway. It is a non-stick pan, so it’s ideal – it’s
an omelet pan, actually. Now notice that my eggs, to start with, I
have no pieces of egg white hanging, so it’s not like you just stir the eggs back and forth
– you have to go from one hand to the other to really break it so that you don’t have
any long pieces of egg white, otherwise you have those becoming white in the plate, in
the skillet as it cooks. So what we do here, in the country omelet,
let it brown a little bit, see the eggs – the butter here – will be brown a little bit which
in the classic omelet I don’t want to brown. So clean up your pan good, and here you don’t
have to worry too much. You move it occasionally, to take the large
curd like this, and those large curds replace them by liquid. This will be totally different in the classic
French omelet, where I move the mixture very very fast, as fast as I can, to have the smallest
possible curd. No browning at all, because the browning will
toughen the albumin, and I want something very tender and very soft in a classic French
omelet. In the country style, it’s different. Now, how long do you cook it? It’s entirely up to you. You can have it slightly wet in the center. I like it a bit wet. I would say that here my omelet is still a
little bit wet here, which is the way I like it personally, but I would probably also brown
it just a minute also. Then kind of fold it in half like this. I would, at that point, put maybe a little
piece of extra butter if I want, in the bottom here to brown the bottom of my omelet. And now I’m ready to invert the omelet. This way here – you change hand, you grab
the handle this way. You bang it a little bit to make it slide,
and you curl it upside down. You have a nice beautifully browned omelet
– this is a country omelet, but you can see fairly large curd and all this. One way of doing it. Now for the classic French omelet. The technique is different. First, clean up your plate – your skillet,
rather. Put it there. I have a great amount of heat on that pan,
and this is what I want for an omelet. And as you see, it is a gas stove, and of
course the gas is going to be much better than electric because you want to have the
flame to go around, and a good stove should give you a great amount of it for an omelet
as well as a very low setting – a simmer or something. So here again I have four eggs, in that omelet
this time, I put a little bit of chives, truly a classic omelet fines herbes – fines herbs
omelet in France, you have chives, parsley, tarragon and chervil for the classic, but
this is just a chive omelet. So you can see here that my pan is hot but
I don’t want it as hot as the other one. So again we put it in there, and now, contrary
to what I did before, just letting the eggs get into large curds, here with the bowl of
the fork I want to bring this around and stir it up as fast as I can. The smallest possible curd, and at the end
of it, about at the end of it like now, I want to bring all of the mixture, I bring
on this side as you can see basically everything is here – that is instead of having one layer
which I roll like a carpet, everything is there. Run my knife around, bring back the lip and
you can see here I want to have a nice, half-moon shape. Run this behind to bring back that lip. Hit it there which as you can see brings it
up, then push it down. You want a nice corner, and you don’t even
want to brown it further. This is the time, between the lips now that
you would want to stuff it, if you have some type of stuffing. We change hand again, bring that this way. Next, bang it to have it to the edge of the
pan, then invert it to have an omelet. A classic omelet which should be white like
this or pale yellow, just pointed at the end like this, smooth without any pleats. This is what a classic French omelet is. And you can see, quite different than that,
and as I said before, one is not really necessarily better than the other. It’s a different technique and a different
taste. The curd are going to be much harder here,
and if I cut this one open to show it to you, then you will see that the center of that
omelet is very creamy and very soft and very nice, which is the way the classic omelet
should be.


100 Responses

  1. Alejo Gonzalez Pedrana

    September 19, 2019 8:53 am

    Garçom… l want a frrrench am-lette with larrgghhe kerrds s'il vous plâit
    Merrrggci "goku" (super saiyan)

  2. J

    September 19, 2019 9:45 pm

    I thank my lucky stars for PBS. It was there when I was a teen through my thirties, with only minimal corporate, and zero religious influence. Now the jews are in charge, and it's noticeable for what PBS doesn't talk about any longer.

    Remember and honor The USS LIBERTY.

  3. Roberto Hernandez

    September 22, 2019 7:10 pm

    Pepin inspire me to get in the kitchen though is not cuisine i make but the love of cooking. Thanks. Pepin👍

  4. agporter1

    September 24, 2019 12:07 pm

    I love Chef Pepin, but a brown egg is a burned egg. If the first omelet was served to me, I would send it back post haste.

  5. Добрыня Никитич

    September 27, 2019 5:42 pm

    I am sure this guy is a nice cook.I have to admit he hates frying-pans which are not scratched enough))) And French accent of English is one of the most awful ones I have ever heard)))

  6. raymond9339

    September 28, 2019 4:34 pm

    Non stick pan with stainless steel fork, u get fark. 😂😂🤣🤣👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻

  7. Laurie Joe

    October 1, 2019 12:56 pm

    Second omelette for me the classic for me 100% that's exactly how I make mine. I can't stand any brown on my omelette. That is why I never order an omelette at a restaurant I have never been to a restaurant that doesnt make them brown YUCK YUCK

  8. KT Tah

    October 4, 2019 3:39 am

    The good old non stick pans were good, don't scratch easily like the ones we have these days, an iconic chef one of the bests

  9. Chef Mime

    October 4, 2019 6:09 am

    For all the people worried about using metal on a "nonstick" pan….this is absolutely a nonstick pan but its an anodized metal, not teflon. Sure it will scratch with knives and hammers but you can use anything as it doesn't have that cancer shit the walmart and bedbathbeyond places have.

  10. Golden Calf

    October 4, 2019 12:53 pm

    Ok, judging by the comments, there seems to be some confusion about hard anodised, teflon pans and whether you can use a fork on non-stick pans. I'll try to clear the muddied waters a little.

    The pan he's using is shiny on the bottom, so I'm guessing it's a stainless steel pan with a teflon/PTFE coating on the inside. Teflon by its nature is scratch resistant (that's why it's non stick), but whether it scratches off the pan is dependent on how well it is bonded to the metal of the pan. Professional grade pans will generally have more sturdy bonding between the teflon and the metal and can stand up to a little more abuse than the cheap non-stick pans.

    Hard anodised pans are made of aluminium that has been anodised to form a layer of hard aluminium oxide on the surface. While it is very hard, aluminium oxide is not very non-stick by itself, so usually, the manufacturers will bond a layer of teflon/PTFE on top of that aluminium oxide. Apparently, the bonding between anonised aluminium and teflon is much stronger than the bonding between plain aluminium and teflon which accounts for its sturdiness in scratch tests.

    A final word on teflon/PTFE. I don't think you need to worry about its carcinogenic effects. Teflon has incredible chemical stability up to fairly high temperatures. They use PTFE beakers in chemical laboratories to digest samples using very strong acids like Aqua Regia and HF, because PTFE is inert to those acids whereas glass is less so (and of course common metals like iron and aluminium will totally dissolve). So if you swallow teflon flakes scraped off your frying pan, they will pass straight through your digestive tract and not react with the hydrochloric acid in your stomach.

  11. burkeshaw

    October 4, 2019 9:31 pm

    In a classic french omelet, we are supposed to stir the eggs as fast as we can. Wouldn't a small whip be more efficient?

  12. Racer_o_the_Reaper

    October 5, 2019 2:51 am

    All these folks giving a world renown chef hell for using metal on nonstick, like he’s a moron lol. And it’s ceramic btw lmfao!

  13. Rshdz Sub

    October 5, 2019 7:21 pm

    I used to fry omelettes when I was 6 years old.. There was no youtube then, otherwise i would've had a billion views

  14. John Baris

    October 6, 2019 9:43 pm

    French omelets are try-fold, never show burn marks (browning) and "wet" is a matter of taste. Most Europeans love wet, most Americans don't want runny eggs in their omelet.

  15. Leah Monterroso

    October 6, 2019 9:58 pm

    In France (and probably most of Europe) omelettes and anything needing a non stick skillet are made using a well seasoned carbon steel pan which are as strong as cast iron and with proper seasoning are just as non stick as a new Teflon pan. So, he probably was just supplied the wrong tools for filming but it doesn’t change the lesson. A non stick carbon steel pan can handle very high heat and the abuse of metal utensils.

  16. phil2003ashleigh

    October 7, 2019 4:22 pm

    Load of shite, the perfect omelette, perfect hot water, perfect sugar syrup!!!!!! Reminds me of the perfect prick: Nick Rhodes. The perfect twat. Just an opinion however?

  17. kfestus

    October 13, 2019 6:17 am

    proof that nonstick pans are pointless bullsh*t; Chef Pépin uses more oil and certainly adds more teflon than I ever do when I cook my eggs in a well-seasoned cast iron pan – 2 major arguments for so-called nonstick are defeated 1) use less fat, 2) easier to clean – the fork wounds on this pan will make cleaning a challenge


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