Everything I Learned Cooking Thousands of Omelets in a French Bistro | Techniquely with Lan Lam
From working the egg station at a busy French bistro to making thousands of omelets over her career, Lan explains everything you need to know to make French omelets…and all the ways it can go wrong. Here she shares essential omelet techniques, including the 90/10 rule for perfect egg curds, plus tips on how to fix errors you may encounter along the way.
Omelet with Cheddar and Chives Recipe:
Ham, Pear, and Brie Omelet Recipe:
00:00 Intro
01:51 Choosing the Right Skillet & Egg Ratio
03:08 Why Butter Is Your Pan Temperature Indicator
08:05 The 90/10 Curd Rule
10:48 The Jacques Pépin Roll-Back
13:55 French Omelet Final Tasting
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I like to rub a little butter on top of the omelette. It gives the chive something to stick to, adds a nice gloss, and everything tastes better with butter on it 😁
I would pay for a version of these vids that weren't padded out to the magic 15 minute ad mark.
oh no. You lost me at non-stick pan. Haven't used one of those for 20 years…
You had me a Jacques Pepin
@JacquesPepinFoundation
@jacquespepinofficial
If Lan Lam is teaching, I'm here for it!
These are pretty, but man, I've learned that I hate "tender" eggs, as they feel slimy to me, but I can still use this technique to make my omelets, I'll just cook them more.
When Lan Lam speaks, wanna be cooks LISTEN!
Even the Russian judges would give those dismounts a 10.
You can also use some of the egg to make a thin layer onto which you can ladle a barely set custard-like egg mixture heated in a bain marie and then fold it up for an extra thick omurice style omelette
Techniquely with Lan Lam? I'm in.
Such a good teacher this lady.
If it doesn't have a filling it's just scrambled eggs.
So satisfying to watch…Lan sounds mellifluous instructing making an omelette.
Thank you LAN Lam. For me these were more thick and well done for my liking. I prefer a very soft omelette. Maybe it’s the eggs to pan ratio? I definitely will have to try your pears and ham filling, it sounds delicious.
got this figured out on a non stick, still trying to get this to work with my carbon steel
❤❤❤❤❤❤
Love the plates! What is the brand?
What brand pan is that?
This lady is a superstar
Good food-
I LOVE Lan's supreme quiet and calm confidence when teaching, it just makes me feel like I can do it, because I'm in such expert hands
Was not expecting cheese microwaved on a plate
Exactly how I scramble my eggs.
Thanks for the video.
I understand that this is a restaurant way to make an omelette.
However, as a French woman who love to cook, I want to point out that it is not how we make omelettes at home.
After pouring the beaten eggs in hot butter, we let it cook a little and then pull back the edge toward the center to allow the liquid to cook until it's firm enough but not dry.
It may not be as pretty as yours but it's easier and faster to make.
To me the omelette in the video seems more like half scrambled eggs / half omelette.
I'm curious to try your technique and see if I like it.
💗😇😉
JP’s pan tapping to dismount the omelets is difficult. I’ll Lan style mine.
Thanks for the video! Omelets are one of the foods I see being overhyped in the French cuisine (and Michelin restaurants). I've paid high price for good omelets in fancy restaurants. They were good but not better than the ones I make at home. Perhaps I just make good omelets? 😐
I use stainless steel, any tips to prevent too much sticking? I typically don't have problems, but sometimes low heat leads to a lot of sticking
Some restaurants use an omelette shaped pan. Just dump in the ingredients and flip it over.
The nonstick pan must be specific. The thickness of the pan, material and even the air temperature in the room will affect the results. I use a cast iron pan, which means warming the pan slower, cutting the heat a lot earlier, and of course your pan must be seasoned properly (meaning it is nonstick). WIth aluminum nonstick pans, they come in a vast variety of thicknesses, and generally will not last more than three years under daily use. That's why I choose cast iron, in 200 years it will be just fine, possibly even better to cook with.
Ham, pear, and brie sounds fantastic
I'm certainly glad that the critically important omelette problem has been solved. Just when I thought cooking snobbery couldn't get any sillier.
I love Lan!
Salting the eggs and whisking/forking is a short brine bath, critical to the lovely omelets made…
Yes,,,,,….yes, you have inspired me to give omelets a try. Many thanks!
Lan Lam is the most beautiful woman I've ever seen❤ she has such a soft voice. I wish I had her voice in my head all the time
You sill cannot breathe! Huh?
Two eggs are my limit and I used to have a 6" nonstick pan that was perfect to get a great omelette, but it got scratched too badly to safely use. I keep looking for one, plus now I require induction, so I'll keep searching.
Thanks Chef Lan!
Lam – does one need non-stick? Have you explored seasoned carbon steel omelet pans?
Thank you for another great video. I Can't eat eggs so soft. Just can't. I don't burn them but I also cook them thoroughly.