How to Make Omelets Like a Pro

Always love to learn from ATK! Very nice!

I like the underlying info rather than just memorizing techniques. She is a good teacher.

Julia got nerves of steel, I can't handle the stress of disappointing Lan

why doesn't the host get out of the way of the chef while cooking?? Geez. So uncomfortable

❤ Lan

Now do it with ham. Because dammit an omelette needs some meat in it.

What size skillet do you use?

PTFE flakes over time into guess what?

I’ve been making omelette wrong. Tried this method and voila 👌

Just search "jacques pepin omelette"

Looks a lot like a French omelet. Well done.

372 Frenchmen watched this video, and all but one died. The surviving one is on life support.

well said! altho he concentrates on catholics, his words are true for all religions

I’ve been cooking for decades, And I must say… This is scrambled eggs folded; not an omelette. 😢

No one is buying teflon coated pans anymore!

Very pointless and misleading video. The omelette that strikes fear into a chef's heart is the FRENCH omelette, which indeed is a prime test given to a prospective chefs. The eggs are softer and fold is almost everything. There is no oven hold and steaming with a cover. And, yes, they can be made in carbon steel. The stuffing, according to Jacque Pepin is done after the first fold, even though he used non-stick in the video I have watched. In no way did he make basically scrambled eggs and smooth into an omelette, although maybe that is a good way for me to view it. I am working on this technique and have lots of questions about this elusively difficult performance. I have never had anything but a mediocre omelette at a buffet station. Why don't you teach real cooking? And, no, I don't think you would hired with this chef test.

Say hi to my dear Ziggy please!

I love to see you back!

Teflon is also made with PFAS, or forever chemicals, which eventually flakes off into your food and into your wastewater.

I'm on a tight budget right now, my breakfast of choice are eggs and as soon as I search for egg recipes this comes on. This is perfect, now I practice this every day. More videos with this format please.

Pushing the PTFE Teflon coating after all the horror stories of their forever chemicals in the environment - and our bodies? Really would expect ATK to be showing us alternatives to them, at every opportunity!

Teflon pan? Really? Uh...no.

Another great quick recipe. Thank you for your amazing channel.

Great tip and fun Lan

let me just add to the chorus of love for Lan. She's great. More Lan!

Looks horrible.. no wok hei

Here is an interesting fact: Teflon is known by another name for those of us that don’t like to get wet in the rain, Gore-Tex.

That was eggcel-lan-t

No man 😂

Marco does not approve

Great to learn about this technique, but I have reservations about ATK reliance on non-stick pans, and the PTFE (Teflon) material that Julia explains in the video. PTFE is a so-called forever chemical that does not break down in our systems and accumulates in waste. We are having real and well-documented issues with PFAS in soil in Maine, where municipal sludge (ie processed human waste) has been spread. Farmers who were told that sludge was safe as compost have lost their livelihoods and had serious endocrine issues because their soil became contaminated. State legislature and AG is working on holding 3M, DuPont and other companies that make these materials accountable and there is an effort to stop their wide spread use as well.

In the meantime, I hope ATK will move away from Teflon. Well-seasoned cast iron is time tested and just as effective as far as I’m concerned- maybe just takes a bit more butter and care to keep the seasoning, but I’d way rather make the effort for health and environmental reasons.

While visiting my grandma say 20 years ago, she made me an omelet with just a bit of pepper and salt added, nothing else. It was so perfect I vowed to never add another ingredient until I get to that level. Maybe this video will help 😀

Why, in God's name, make it so awkward? My omelets are actually better looking, and I do not have to sprain my wrist to get them out.

Great video. PTFE and any PFAS should be avoided. It’s a toxic forever chemical that is nasty to our bodies sticking around a long time. Besides, a nicely seasoned cast iron pan actually makes a better omelette :)

I'll stick with Jacques Pepin's method. It's worked well for me for many years.

Love Lan, love Julia, great video :)

Thank you for making this video, I am 66 years old and I finally know how to make an omelette thanks to Lan. I made one today it was a huge ham and cheese omelette and it was delicious, it would not have passed muster though because it wasn't a 9 or 10 but it was close. I love all your videos but especially Lan's segments, thanks again.

I've found that the trick is to beat the eggs a lot but without mixing any air into the mix. The bubbles ruin the texture and makes the omelette too spongy and even makes them taste worse. I guess it's a matter of taste but I am always disappointed if somebody makes me an omelette like that!

Anyone know what size pan that is? Is the 8" or 10" pan?

I just did this. This omelet blew my mind. I had no idea it would be somehow so creamy and delicious. Amazing. Thank you so much for this video!

Where's the meat??????

Filling perpendicular to the handle. GENIUS

Awesome! Lan is definitely on the A team…can’t wait to make one tomorrow AM!!!

There are smaller whisks.

I like Lan and some of her ideas but this aint right.

Besides making an omelet in a carbon steel pan of course also works perfectly... Jacques Pépin still is the master of omelets. This here is only an 8 at best in comparison.

I love Lan!

If I had taken this much time to make omelettes at the station, I would’ve been fired before lunchtime! Lol