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Good videos but god your inflections are annoying.
Where did you go to culinary school?
I never knew there was a French omelette style... I've made mine like this since 8th grade home economics! I do tend to grate in a small amount of nice, dry, mildly salty cheese before the rolling/folding.
That looks so freaking good Chef.
chef ur so cool
Mmm, liquid chicken is the bomb!
who the fuck is Suzanne Placchette? Can i have an omelet with a glass of red wine for dinner or is that gauche?
great video but your voice inflection is kinda freakin' me out 😕
Your vocal pitches peak like steady waves. Good video though. I love to cook.
and some more butter* best served with mashed potatoes with more butter.
The secret to a French omelette is motion; lots of motion when whisking and lots of motion when the eggs hit the pan.
Sorry, raw eggs are disgusting.
I don't like wet, runny eggs. Give me a drier omlette any day.
Why are you talking like that did u have a stroke
Why tf do you talk like that????
that's neither classic french style nor country french style omelette. You are getting rusty or there wasn't much to begin with- your technique sucked for chef level
THE CAYENNE!!! I THOUGHT ONCE YOU WOULDNT USE IT
"You are the Suzanne Pleshette of your French Ome-lette"
Triggered. Runny eggs.
too much movement John.....
I tried making this for the first time: my stove thinks that it's medium low is your medium high, so I was kinda rushed in going through the steps.Still turned out pretty well, tomorrow I'll turn down the heat
Just went and made this and holy cow is it night and day to the omelettes I'm used to.
gawd the way you talk is like ur going to cum but then tip and stop like wtf...
Great video but your voice flection is intolerable.
I've heard that you should salt eggs when they are cooked but a lot of chefs salt their eggs before what is it about that?
Is it only me or this omelette looks like a banana?
great video but the voice is so painful to my ears
I thought that french omelette is one made over a steam bath (kind of a part of Benedict sauce but an omelette). Oh nevermind - it's scrambled eggs french way. But it really almost the same thing.
Is that the di Oro Living silicone spatula? I've been wanting one since I saw it on America's test kitchen, but don't have a good enough reason to buy it.
Never salt the eggs before cooking. Stopped watching after that. Gordon Ramsay would not approve.
I like to pile up eggs to have a nice pillow which then I turn on another side just for a moment. In the end, i have super soft aired scrambled egg pillow with a bit of salt and fresh grounded black pepper on top (plus toasts ofc.) :D
What's wrong with buying motor oil and eggs at Tesco's?
Yummm...and I AM the Suzanne Pleshette of my French omelette...EVERYTHING! ;D
I don't always eat omelettes, but when I do...They are inspired by the great chef John
I don't make perfect omelet bc I don't want to put that much fat on my pan
Ugggh why is he talking like that. It's like there's 3 periods after each statement
isn't that technique to fold the cooked egg, Japanese?
you crack me up :D
How do I make sure the egg does not stick if I have stainless steal pans?
i love eggs... i love omelets but i still dont like runny eggs.... the inside of the omelete is still runny and i dont care if its the right way or a 5 star Michelin recommendation .. aside from that, everything was great.. i would just cook it longer
His voice is ANNOYING!!!!!!!!!!!!!!!!
Am I the only one who thinks that this guy has a very annoying way of speaking/voice?
Why this dude always asking me questions
U sometime sounds annoying ur accent is stupid but the food is ok.. I have to put it in silent
Hate "golden brown, dried out , American omelettes"! ....nice job!
The comments made me think he used a whole stick of butter or something. It's not that much butter people, you will survive if you eat it.
You don't have to justify the butter. more butter = better !
Thank god for the cayenne at the end. I was wondering if Chef John was losing his feistiness.
80% butter 20% egg
Shouldn't you not add salt to eggs right away? I've heard that it starts some kind of chemical reaction that breaks down the eggs and gives them a slimy texture.
why do you speak with that cadence? It's awful
That looks so delicious.
thanks a lot for this one, john :)
Looks so delish, does anyone know if you could do this without egg yolk? (im allegic)
Oh noes did Chef John just tell us not to buy food at Costco? :(
Love the shape lol does it remind you of something else maybe?In all seriousness thanks for this recipe and keep up the good work.