I Try To Master Jacques Pepin's Perfect Omelet...

  • Published on Apr 7, 2018
  • Jacques Pépin himself answered here : tvclip.biz/video/wdl6mlgl8pm/video.html
    I tried to Master the Perfect French Classic Omelette. It took me 9 Omelettes, 32 eggs and 6 antacids. Here's a great pan : amzn.to/2qc2P5c
    Pre-order my COOKBOOK ! smarturl.it/frenchguycooking
    Support my work on : www.patreon.com/frenchguycooking
    Jacques Pépin Omelette Masterpiece :
    To get the right number of egg for your pan, the Omelet(te) spreadsheet is here : docs.google.com/spreadsheets/d/1ZjSLqRVOSmLZtu7ZNG_GmFpgYE5znZqhGscuRKFWDNE/edit?usp=sharing
    The Twelve Commandments of the Omelet :
    * Optimal pan/eggs ratio
    * Whisk it, no lumps
    * Pan temperature (medium-hot)
    * Butter be bubbling not browning
    * Lil’ sound when pouring the eggs
    * Combo move, Pan back and forth + Fork’s eights
    * Shake flat, Shake Tilted, Take off the heat
    * Thin skin on top, easier to fold, Thicker at the bottom
    * Duck/moon shape
    * When TAP TAP, almost flat.
    * Seal it and or stuff it
    * Reverse hand
    Support my work on : www.patreon.com/frenchguycooking
    Submit subtitles here : tvclip.biz/user/timedtext_cs_panel?tab=2&c=ucpzflpoblzeaix2lpym1l1a
    Music by ...........
    and by Epidemic sound : goo.gl/NzwgrZ
    Merch ! Get posters and t-shirts : www.dftba.com/frenchguycooking
    My other social accounts :
    I am making an cookbook ! if you are interested, drop me a line there : www.frenchguycooking.com/the-cookbook-project
  • Howto & StyleHowto & Style

Comments • 2 529

  • Kahna Emery
    Kahna Emery Day ago

    I just found this channel by accident-I love it! I remember Jacques Pepin-his cooking show intro, (30 years ago?), where he went out in the woods and picked mushrooms. Thank you, Alex for your YT show, and it's great that the Master Chef visited your channel!

  • Ace Rms
    Ace Rms 3 days ago +1

    Hey Alex, you may already know it (or not) but this omelette looks somehow like OMURICE (the japanese version of an omelette).

  • Staffan Holm
    Staffan Holm 3 days ago


  • VidkunQL
    VidkunQL 4 days ago

    Your derivation is overcomplicated. The exact solution is D = 12 sqrt(n).

  • Ramon C
    Ramon C 4 days ago

    We jumped up and down and cheered!!!!!!!!! You are my soul- brother in cooking! I am anxious to receive the cook book!

  • beegee22
    beegee22 4 days ago

    Bravo!!! What did you find is the proper heat setting to get that gradient thickness? Merci!

  • D Hughes
    D Hughes 5 days ago

    The Chief's Table theme 😂👌

  • john Taylor
    john Taylor 6 days ago

    The picture on you wall makes me think of turkey grease.

  • Thibault Rouard
    Thibault Rouard 7 days ago

    t'abuse un peu avec l'accent français ; )

  • Arturo Gutierrez
    Arturo Gutierrez 7 days ago


  • jiros00
    jiros00 8 days ago

    I love your channel Frenchy man.

  • Michael YISRAEL
    Michael YISRAEL 9 days ago

    I think you need a new fry pan because your eggs got glue to it. I recommend to be careful about how you clean your pan. The teflon is very delicate.

  • BOB PEPPER how to Cook


  • 426 SUPER BEE
    426 SUPER BEE 9 days ago

    OMG NO MILK salt nor pepper WHAT A MESS > a must to use a little milk or butter milk for a Omelet > Butter milk makes it more fluffy. more you use weaker it is So a little bit goes a long ways

  • Peter Smith
    Peter Smith 10 days ago

    Very funny

  • Lekha Pratap
    Lekha Pratap 10 days ago

    They didn’t have nonstick pans. Also nonstick pans don’t heat higher, faster.

  • White Buffalo
    White Buffalo 10 days ago

    Yo, Alex! Love your videos, my friend- much love and respect from Canada! After seeing this video last year I went on an omelette binge, studying Pepin's method in depth, as well as the Japanese method (which borrows heavily-- or, rather, exclusively-- from the French method). If you're bored, committed, and have lots of free time (like me), you can have nice results as soon as within just a day or two. I went through about 8-10 omelettes a day before getting to a point where I was satisfied- I thought I'd be the first person to die of an omelette overdose. The key truly is just repetition. Seeing how nicely my omelettes came out after about a dozen attempts, I can only image the level they'd be at after years of doing the same thing. Oddly enough, my first attempt was really good and came out almost exactly like Pépin intended, but after that I had several failed attempts- beginners luck maybe. Eventually I overate so many omelettes that I was repulsed by them for many months, until I got the taste for one tonight. Luckily I still remember all the steps and my first attempt came out about 85-90% good- I'm very happy and will be having the dish a couple times a week, in moderation. One thing that struck me while eating it tonight-- that I'd forgotten about-- was how incredibly fluffy the omelette is, completely unlike any other form of eggs... this is, in my opinion, the best way to consume eggs. It's fascinating to me how much the characteristics of a food can change depending on the cooking method... even within the kingdom of omelettes there are so many different methods, but this one is truly at the top. I hope I can execute the dish at least as well as I did today each and every time, but there still seems to be some inconsistency in my results- I need to have specific tools for the job. Thanks again for your incredible videos, my friend!

  • Riley III
    Riley III 10 days ago

    I cross that fine line constantly.......and I keep trying keep keep trying. Your videos are very entertaining and informative, Thanks Man!!!

  • Djanzz Djanzz
    Djanzz Djanzz 11 days ago

    If anyone was wandering how to make a banana, then just watch this 2:40 - 3:05

  • MattiCast
    MattiCast 11 days ago

    Franchement mon respect! Je suis nouveau sur ta chaîne, et super boulot que ce soit au niveau culinaire et montage vidéo!!! J'adore!!! Continue comme ça! Ton accent Frenchy représente bien nos couleurs ;-) Bravo!!!

  • Greg
    Greg 11 days ago

    Oh my god. How i struggled to master the French omlette but at the end i mastered it. All i can say is as long your pan is shity, no technique can help. The pan has to be in absolutely perfect condition. I have a pan that i use only for the Omelette. But i never used math lol

  • leonidas941
    leonidas941 12 days ago

    This is like a short movie, holy shit. The cinematography is just amazing.

  • matt p
    matt p 12 days ago

    the (netflix show) music killed me omg this is amazing, i make omelettes almost everyday and i learned stuff!!!

  • j khan
    j khan 13 days ago


  • T wu
    T wu 14 days ago

    You are like Casey N. but with talent

  • Ken Danieli
    Ken Danieli 15 days ago

    Fluffy isn't what you're going for. Pepin, Julia Child, etc. call for very well mixed eggs, but to not beat air into them.

  • Karaca Kestelli
    Karaca Kestelli 15 days ago

    Alex! you rock. I was trying to get Jacques's omelette right. He was making so effortlessly. Great to hear someone else is also struggling. (BTW: Love the title French guy cooking. I hate how everyone calls him/herself Chef these days).

  • Mike Dunkle
    Mike Dunkle 15 days ago

    hey mate, i watch and try to match these dishes everyday, its costing me a fortune...lol

  • CofeeAuLait
    CofeeAuLait 15 days ago

    "The combo move"- Lol You cracked me so hard.

  • Nicolas Boschung
    Nicolas Boschung 15 days ago

    Wow how did thiw channel turn into "how to basic"?

  • sundragon1976
    sundragon1976 16 days ago

    Pretty much as technical as Gordon Ramsay’s scrambled eggs lol

  • Andrew Becker
    Andrew Becker 16 days ago

    Omelet du fromage

  • Nikita Nugent
    Nikita Nugent 18 days ago

    I just attempted my first classic French omelette... pretty good! Slightly undercooked, though. I'll keep practicing until I have one worthy of Tweeting at you. And to make things easier, my girlfriend has offered to assist me by helping to eat the "failed" omelettes.

  • Reborn In Rationality
    Reborn In Rationality 18 days ago

    Soggy wet eggs make me sick

  • michael mac
    michael mac 18 days ago

    I don’t like creamy egg

  • deffari
    deffari 19 days ago

    that's the same as omurice

  • Morgan Murphy
    Morgan Murphy 19 days ago

    So brilliant and funny

  • Muhilan Selvaa
    Muhilan Selvaa 19 days ago

    Song at 8:10?

  • Dupont Droit
    Dupont Droit 19 days ago

    J'adore ta chaîne mais ton accent est claqué

  • marcuswildfire1234
    marcuswildfire1234 21 day ago

    An excellent omelet, Alex!

  • Bryan Zin
    Bryan Zin 21 day ago

    Dont the Japanese have this kind of omelette over rice but a lil harder because it's still runny

  • SinisterPrimo
    SinisterPrimo 22 days ago

    Where's the cheese????

  • macdeath26
    macdeath26 22 days ago

    ton French Accent est encore plus Thiccc que celui du grand Monsieur Pépin. Hov iz zate ivène possibeul ?

    • Nadine Steinley
      Nadine Steinley 17 days ago

      macdeath26 how dare you make me read that with my own two eyes

  • riversmart
    riversmart 23 days ago

    Well done Alex!!!! Enjoyed it very much. More power to you!

  • István Szép
    István Szép 23 days ago

    I was cheering for you at the end! :D

  • Robert Matlock
    Robert Matlock 23 days ago

    Brilliant omelet. You don't need his approval you commie.

  • Stone Marble AcMa
    Stone Marble AcMa 23 days ago

    Love this video!! I set out to do the same from the same video couple of month ago. :) 🤣

  • MarkusT
    MarkusT 23 days ago

    Fantastic learning curve, from shit to excellence and very funny. Great job!!

  • Glauco Bolelli
    Glauco Bolelli 24 days ago

    Dude, great video and great omelete!!!congrats from Brasil!

  • Marianne Dippenaar
    Marianne Dippenaar 25 days ago

    I like y

  • michael shapiro
    michael shapiro 25 days ago

    Alex, you are wonderful to watch. And Bravo on the final product. I feel it was more painful than needed.
    I feel that the key is what he says about the constant movement to not letting the albumen set and not too hot. The country omelet is a contrast in the approach and part of his lesson. I feel you were impatient with your approach. Cooking the country omelet is helpful prologue.
    But you won based on your persistence. Everyone learns differently very cool.

  • John Brown
    John Brown 25 days ago

    I use a rubber spatula on medium low heat. Non stick pan.
    Liberal with butter
    Heat should be low enough to beat the eggs in the pan

  • Danny Groocock
    Danny Groocock 25 days ago

    Yes Alex !

  • Brigitte St-Martin
    Brigitte St-Martin 26 days ago

    Metal utensils in a Teflon pan?

  • Josie's Journey
    Josie's Journey 26 days ago

    One of the most enjoyable videos I've ever watched. I laughed, learned and rejoiced with you. I really hope Jacques comes to see your "really big omelette" LOL!

  • jgfunk
    jgfunk 27 days ago

    As I was cooking an omelet, I decided to watch a video on omelets. I couldn't stop watching this. As a result, I burned my own omelet. Great video though.

  • Elizabeth Mcdonald
    Elizabeth Mcdonald 27 days ago

    You are such a genius. I support you having your own TV show!

  • Elyse 0u0
    Elyse 0u0 28 days ago

    Omg 🤣, Je tombée là dessus par azzare parce-que je cherchais des vidéos de Jacques Pépin (un pti feel de nostalgie parce-que j'écoutais ça avec ma maman quand j'étais kid) au début j'avais l'impression que tu fesais le clown mais à la fin j'étais vraiment impressed 😂 c'est genre un clone de celle de Jacques Pépin 🤣👌👍 Chapeau 🎩!

  • louise petrilli
    louise petrilli 28 days ago

    I just joined you are amazing, WOW that omelet you are very determined

  • Carr Rexx
    Carr Rexx 29 days ago

    Wooden Fook? 😃😂

  • Pwrmic
    Pwrmic 29 days ago

    I came across this video after royally fucking up the French Omelet. Jacques Pépin's makes it look so easy!

  • Matt Thatsme
    Matt Thatsme Month ago

    "i'm not sure that my pan was hot enough......but I am sure that my pan is a SHITTY pan!!! I lughed soo hard!!

  • Özgür Ceylan
    Özgür Ceylan Month ago

    most fun culinary channel here on youtube

  • dickfagsandmotherfuc

    I cried a littled at the end. No joke.

  • Bree Lovexoxo
    Bree Lovexoxo Month ago


  • kristin taylor
    kristin taylor Month ago

    I love the Chef's Table music!

  • Peter Salls
    Peter Salls Month ago

    Beautiful! Nice work

  • Micheal Bee
    Micheal Bee Month ago

    Nice, but never crack an egg on the side of a bowl or pan. Always crack it on a flat surface. Otherwise, you'll get shell in your eggs. Oh! And add Parmesan cheese! BTW, I also whisk my omelette eggs 600 times with a tiny bit of water.

  • -[TeckGame]-
    -[TeckGame]- Month ago

    Do you want to see my big omelet? 😏

  • Marcel Wolf
    Marcel Wolf Month ago

    My advise: Use chopsticks to stir the omelette in the pan ;). Best way to do it.

  • ebi
    ebi Month ago

    7:03 "i need more eggs"

  • Stephen Vicente
    Stephen Vicente Month ago

    I made an -omelette- scrambled eggs

  • Juan Solano
    Juan Solano Month ago

    Dude.... your videos are awesome!!

  • Switch TheChannel
    Switch TheChannel Month ago

    omelette du fromage

  • Mori Darkmoss
    Mori Darkmoss Month ago

    Jacques made it look so easy. I need to watch that again in slow motion. I mean I can fold an egg, but not like THAT.

  • Sword_Tim
    Sword_Tim Month ago

    Peux-Tu faire une vidéo en français

  • sorscha
    sorscha Month ago

    I feel so much better about never succeeding at this omelette now! I can't wait to apply the magic pan to egg ratio (and practice a whole lot more). 👌

  • Aiza Baginda
    Aiza Baginda Month ago

    Hey mr.alex im a new fan👋🏼 , im fascinated by your skills from making ramen homemade to sharpening your knife to making this omelette a perfect one bravo 👏🏻 , i think am gonna watch all ur vids from now on😂

  • lughnie
    lughnie Month ago

    I've been watching that same Jacques Pepin video for weeks now in hopes of accomplishing what you have! That's how I found you, and I feel your pain and your sweet victory. The chives make a big difference; room-temperature eggs also. I love your video and your lovely determination and spirit. Much love from Las Vegas. Bon appetit!

  • Nader Maroun
    Nader Maroun Month ago

    I mean ... he’s a great cook
    But ima spend a minute here to point out that he’s trying to hard to create content out of mothing... blaming it on the pan when he obviously dries the fuck out of the forst 2 onletes ... even on the tefal some is stuck i mean you have to forget it there for a good while to make it stick
    Then magical 3rd attempt is perfect like cmon just cut the crap and teach us how to or don’t make the video at all

    IAMDIMITRI Month ago

    Did that on the first try.

  • Alice Engelhardt
    Alice Engelhardt Month ago

    I love the way you say fork

  • weltvonalex
    weltvonalex Month ago

    i love how you used the music, thank you for your work, amazing !

  • BelairUSN
    BelairUSN Month ago

    I want my 2019 glowup to be like this video

  • darck nova
    darck nova Month ago

    Mec je suis francophone aussi mais ton anglais pète les oreilles fait le en français

  • Maria Rib
    Maria Rib Month ago

    Perfect music for the final omlete.

  • Claude c
    Claude c Month ago

    Nicely done - persistence pays !!

  • Norimaki Gachan
    Norimaki Gachan Month ago

    Hi AFGC and folks! Would you allow me a piece of friendly advice?
    Ditch the non-stick cookware, as it is toxic (fumes seem to be; chips definitely are), and go for iron cookware, as nothing tastes better than food caramelized on iron. That is how minute steaks are cooked in good restaurants, and that is what Pepin seems to use (see the screws inside his pan? that's not how non-stick shite usually looks, isn't it?). Search for De Buyer Mineral B line of products and upgrade your kitchen ;) Additionally, it's an ecological move: you will never, ever, have to throw it away, as it becomes more and more confortable to use as you go. Just don't let it rust, read about how to use it properly and your grandkids will make it part of their own heritage ;)

  • Will Martell
    Will Martell Month ago

    Jacques Pepin taught me how to make omelets and scrambled eggs... To be fair I grew up in a kitchen, but once you get the technique down it's quite simple... The mastery of Chef Pepin is in his instruction... Could you imagine Escoffier on TV trying to teach you how to make an omlet, I think you'd run out of film!

  • Gary Huang
    Gary Huang Month ago

    Alex - Loved this awesome video and even more amazing that you got Jacques Pepin's seal of approval - wow! Congrats! Just one thing and don't mean to nitpick... but with your equation you used the OUTER diameter of the pan - where if you look at pan - the eggs cannot run edge to edge to the outer diameter since the area near the outer edges are gradually raised and tapered up. Would it make sense to use the INNER diameter of the pan for your equation instead since it will be closer to the actual surface area that the eggs can reach?
    Keep up the great work man! -Gary from Shanghai

  • Quentin Orlando
    Quentin Orlando Month ago

    What is the matter with just making exactly same video as him?
    Omg that's a dislike just get some original content.
    Just think about that, all people on earth making videos about videos they have seen.
    Just fkin mess wtf....

  • Helen Goldman
    Helen Goldman Month ago

    Very funny! You can believe I watched Jacques Pepin before I made a variety of of quiches for a brunch I gave which included some real live French quests. Perhaps they were kind or maybe I did good.But watching the master helped I'm sure. Alex you are great! Love your videos. The one on making sardine dishes opened up a world of possibilities for the humble sardine in a can no less!

  • capybaras
    capybaras Month ago

    Wear a helmet when biking, and thank you for no longer using a metal fork in your nonstick pans!

  • azonicrider32
    azonicrider32 Month ago

    My friend, your technique for stirring is wrong with this, you must be very gentle as well as very fast. You must imagine the eggs as fragile spaghetti, if you stir vigorously you will essentially cut the strands of the eggs instead of stretching them. This along with the temperature is the most important aspect of the texture. You must stir quickly so that all the egg is cooked evenly, you must be constantly removing the hot part of the eggs and rolling on top of the cooler egg. But if you stir in "zig-zags" you will not be stretching the eggs or moving it around the pan in a good manor. you must stir in big confident swoops and keep a mind of the pan and where you have stirred, and do not stop stirring until the end when you must concentrate on layering. Be VERY mindful of the temperature and when it is ready to remove from the pan, 10 or 20 seconds is all that is needed to overcook an omelette.

  • Jomari Idioma
    Jomari Idioma Month ago

    Math and eggs didn't expect that

  • Kostadin Stefanoff
    Kostadin Stefanoff Month ago

    I almost cried in the end... this was magnificent...

  • -Artsy Photos LLC-
    -Artsy Photos LLC- Month ago

    It's not so hard, I can do it in a stainless steel pan

  • Skalex Stuch
    Skalex Stuch Month ago

    So what happened I just watched your video, where is the reply from Chef Jacques??? So exiting video hehe

    • Andy M
      Andy M Month ago

      The video he posted next is Jacques Pepin's reaction!

  • elnubnub
    elnubnub Month ago

    btw, 24cm squared = 576, 576 for 4 eggs, 144 per egg.... so, example, you have 3 eggs, 3*144 = 432 , rootsquared = 20.78 cm, .............you don't need those fancy math

  • Gabo Catalán
    Gabo Catalán Month ago

    😂😂 nice video!!