I like your reactions. “Light, fluffy, not seasoned, I forgot the salt, Aww I forgot the salt!” 😂

@aniketsharma4404

5 жыл бұрын

I feel a little taste less😂😂😂

@jamesrobbins3027

5 жыл бұрын

majkel acar I loved when he said that because working as a chef I can say Nobody admits when they forget the salt hahaha. I love his honesty 🤣

@papu595

4 жыл бұрын

Still good for people on bland diet!!😁

@LukasWagenbach

4 жыл бұрын

I heard ,,oh,I fuck up the salt" first

@MrUrg-vq4yb

4 жыл бұрын

Most french thing I’ve heard all day

The most important thing is to make sure that you're whisking really fast with a metal fork. The pan coating is the secret incredient that gives the omelett the special taste and texture.

@RealPigeonz

4 жыл бұрын

Jacques Pepin used cast iron pan that's why he could use metal fork.

@MormonPJesus

4 жыл бұрын

@@RealPigeonz he says it himself in the video that it is a nonstick pan..

@TheM750

4 жыл бұрын

Why add chives, when you can have flakes of PTFE?

@Sam-bg2ur

4 жыл бұрын

Pepins pan is of the highest non stick quality, he can rub it with a fork as much as he wants, you can't do that with cheap non stick pans

@danielmitchell671

4 жыл бұрын

@@MormonPJesus its pepin you donkey you really think he would sabotage his food like that in a youtube video, also the term non-stick isnt exclusive to teflon, you can have high quality anodized aluminium etc

I like how the french say “classic omelet” And americans say “french omelet”

@imwiththeband9282

4 жыл бұрын

What do they call French fries in France...

@christophebraun5856

4 жыл бұрын

@@imwiththeband9282 we call it "Frites" ou " pommes frites"

@mrworldwide6628

4 жыл бұрын

French in the us is overated as name for food

@CogMH

4 жыл бұрын

Yea lol

@jairorivera394

4 жыл бұрын

I’m with the Band 🎶 frites

The cut to you twirling with joy was as delightful as the omelette you appeared to achieve! This experience is near to my heart because this omelette was the first thing I learned to cook when I eleven or twelve. Though I never reached the pinnacle of omelette triumph as you have I got better every weekend; I literally made omelets every weekend. It is my greatest regret that I stopped learning to cook, and never fulfilled my culinary curiosity that Pepin and others inspired in me. I am thankful I found this channel as it is reawakening that curiosity.

@mindyourownbastardbu

Жыл бұрын

It's never too late

@rtmordecai1

Жыл бұрын

@@mindyourownbastardbu too true

came for the omelette, stayed for the accent.

@vapecat1982

5 жыл бұрын

Well I'll probably never understand why foreigners love so much the french accent but from a french pov it sounds horrible.

@pato20995

4 жыл бұрын

Saitama From a Belgian pov I agree, but I do that on purpose cause it works with girls in the US lol

@iv3010

4 жыл бұрын

@@vapecat1982 cuz it's somethin different

@zacherylewis3755

4 жыл бұрын

@@vapecat1982 its because we always here our bland same accent and this sounds cool and different

@JC839

4 жыл бұрын

Most french accents sound like something is lodged in their throat

Imagine Alex making cereal in the morning...”The cereal to milk ratio has to be PERFECT” *builds milk shooting robot that can be controlled with your mind*

@Hyajae

6 жыл бұрын

The only rule to cereal is cereal before milk.

@seancoyote

6 жыл бұрын

How much milk is kinda an art and science, you have to know the cereal, how much it floats, its affects on the milk, and the strength of its tastes, and how the milk compliments the cereal, and how tasty the left over milk is. Every milk and cereal combo is different.

@rohan.mantri

6 жыл бұрын

hm9831 of course u knew that 😂

@duallove6909

6 жыл бұрын

Pablo Panesso and make a fridge that'll keep the milk in perfect temperature that'll not affect the cereal crunch yet not too cold to eat.

@ambhaiji

6 жыл бұрын

hm9831, it is not that simple the ratio depends on if it is a flake cereal, rice cereal or some custom shape, Strength of flavor, flavor disolvablility, time to undesirable sogginess and many more that my brain cannot forsee, thats why we all put less milk and then add some more later EDIT: just noticed seancoyote's comment but i feel mine is more scientific but i did missed out on the float aspect

I actually got chills as you folded up that final omelette in the lip of the pan. Damn. We’ve all been there and we’ve watched his video over and over. Bravo!!

I had tried to make the same omelette watching the same video... and had the same exact initial result! So glad to see you taking it to (near) perfection. I’m inspired... time to go buy some eggs!!

2 things. 1- i love the Chefs Table music/videography during the final omelette scene.😃 2- Jacques is much much more active on Facebook than Twitter.

@rafaelbittencourt2823

6 жыл бұрын

The music was also used on the Netflix series, Chef's Table. If you haven't checked it out yet, it's a must.

@lilly_koii

6 жыл бұрын

Rafael Bittencourt yes!! it's the perfect intense cooking music

GUYS! Jacques Pepin hasn't logged on twitter since 2016. But if you check, he posts daily on his Facebook page!! Send him the link to the video there!! We gotta make this happen

@bicky210

6 жыл бұрын

Maybe he forgot his password?

@ElibomKeeg

6 жыл бұрын

Nice Guy Thats it! Hack his Twitter!

@3SC4P1ST

6 жыл бұрын

Note - his twitter is handled by KQED - a TV station. Most likely why he hasn't posted there in two years.

@sdj9776

6 жыл бұрын

Je pense pas que ça soit lui qui gère ses posts sur Facebook.

@spicywitch9835

6 жыл бұрын

I sent him message! Hopefully he sees this video!

Thank you for the inspiration! I too started with Jacques video for the most part with some tips from others. I modified for an electric stove and using coconut oil instead of butter. I sorted out the variables after the fourth trial and to my surprise it worked. Your video was everything that Jacques complemented you on!

congrats on the omelette + validation from the man himself!! as someone who recently started their journey to re-creating pépin's omelette, i really appreciated this video. it gave some much needed hope, ty

When an omlette making video literally follows the heros journey trope...

@orivalx

6 жыл бұрын

Its called getting better at something

@pythiasibyls6269

5 жыл бұрын

You win the internet for best comment, Gordon!

@lionelwang1265

5 жыл бұрын

“Omeletteseus”

Vivaldi's Four Season (Winter) was an excellent choice for the triumphant reveal.

@PatateRoussoiste

6 жыл бұрын

Kenmanhl and the editing was flawless !

@kristynapier845

6 жыл бұрын

Kenmanhl lol, I love the piece but I'm curious to know if it's a required accompaniment to anything in excellence

@ze_rubenator

6 жыл бұрын

Specifically Max Richter's recomposition of the Allegro from Winter.

@miroslavpopovic8710

6 жыл бұрын

Just about to say the same

@Cheerok

6 жыл бұрын

Gotta love that Four Season swag. Vivaldis music is just awesome. *starts to headbang*

I really enjoy the concept of your channel. Pretty smart to combine the sensitive way you approach food and the analysis of the techniques to conquer the impossible. And boy was I celebrating the last omelette with you!

It is a joy to watch someone with passion and determination succeed and fascinating that he has such ‘stick-to it-tuivesness’ about his project no matter which obstacles fly in his path. Wonderful job ! Inspiring! Stay positive!

FLASH NEWS !!! Thank you all so much for your help ! Because of all the messages we sent, Claudine, Jacques Pépin's daughter tweeted back and she got Jacques himself to watch the video and rate my omelet... I'll post his reaction on the channel tomorrow.... Stay tuned !

@stripeysoup

6 жыл бұрын

Alex French Guy Cooking awesome!

@FumetsuNoAnataE

6 жыл бұрын

Aww man I tweeted him for nothing! Can't wait!

@rahulkaushal1983

6 жыл бұрын

Awesome man!!

@jasonreviews

6 жыл бұрын

congrats

@hannahpumpkins4359

6 жыл бұрын

That's so awesome!

People are like I never need the math they teach me Alex: *NOT SO FAST*

@kz1accept

4 жыл бұрын

Boby Heat me too

@AshesAshes44

4 жыл бұрын

I tell my students that everything they learn can be useful, even if all it does is give you a perspective on the world. Math, especially things like calculating area or length is incredibly practical-- how else are you going to know how much lumber, carpeting, or paint to buy? Even in my art classes we use math every day!

@chris_c1701

4 жыл бұрын

Alex: hold my omelette

Cette vidéo restera à jamais un grand classique cooking de KZread. Méthodologie, persévérance et passion sont les mots clés :) Thanks Alex!

Random cook that bothered to learn how to properly poach an egg and prepare an omelette checking in here. Its absolutely wonderful to see such respect and reference given to the masters here

6:03 best reaction ever LIGHT FLUFFY NOT SEASONED I FORGOT THE SALT......AWWW I FORGOT THE SALT!!!!!

@mariussefu3

3 жыл бұрын

instantly like this video on that reaction

I swear to the lords of youtube. This channel is by far exceeding every other channel on youtube. Quality over quantity. If I weren't a poor student I would have donated some money to him by now. Every other channel is no where near this kind of quality

@mechros4460

6 жыл бұрын

Hans peter agreed

@user-qy7pm3zz3l

6 жыл бұрын

+Mechros agreed

@sidneyflinton6500

6 жыл бұрын

You're on the wrong part of yt mate, but yh this channel is great

@Only1Potato

6 жыл бұрын

Just promoting another great food channel. The Food Ranger.

@maxellp

6 жыл бұрын

You mustn't know many other channels then... Kind of a bold statement to say "every other channel" as well.

Love it. I also remember well that classic Jacques Pepin episode which really surprised me. Or was it another one? I remember him making an episode showing 5-6 different traditional French techniques to make an omelette which was a real eye opener.

Died when he said, "I'm not sure if my pan was hot enough, but I am sure that my pan was a sh*t pan."

@wilsonmandudebro

3 жыл бұрын

Rip

"WOULD YOU LIKE TO SEE MY BIG OMLETTE?" Sure mate, he'll respond to that.

@WeebRemover4500

4 жыл бұрын

a french man speaking english? very suspicious indeed.

@julieneren5658

3 жыл бұрын

it was so funny when he told gordon if he wants to see his meat xddd

@stevealot4246

3 жыл бұрын

Remember when he made big sausages and tweeted at Oscar Meyer?

who would've thought that the best french channel on youtube is in english

@alazrabed

6 жыл бұрын

French sounds so bad on the internet.

@sebastienbrize8677

6 жыл бұрын

What do you mean by sounds so bad on the internet ?

@kristynapier845

6 жыл бұрын

alazrabed I'm American (U.S.) and French does not sound bad. Your opinion seems to be rather limited, perhaps you should educate yourself or get a better self esteem before attempting to insult a whole nation's language.

@ze_rubenator

6 жыл бұрын

I can see where he's coming from. To me Norwegian sounds awful on the internet. I just watch English-speaking KZreadrs, and any time I hear a Norwegian it makes me cringe. He's not saying French sounds bad, it just sounds bad on the internet (to him).

@drunkenmasterii3250

6 жыл бұрын

alazrabed tu dois acheter de meilleurs écouteurs...

Love the videos, the food paired with your personality... perfectly entertaining!

This video resonated with me to the pit of my soul. I've been trying for a week and a half and still haven't quite mastered it, but I'm close. I found it hilarious that you didn't explain the wrist bump. The wrist bump at the end is crucial, but it only makes sense when you're in the thick of it. I WILL conquer this damn omlette, and I'm for sure going to take a few pointers from this video. Great effort!

Paying homage to the master... respect

@CMDRSweeper

6 жыл бұрын

Nah! That master I bet can't do the proper sillyness and fix up a Chinese pasta machine to mass produce noodles! That is the true judgement of a chef!

@DapperDop

6 жыл бұрын

CMDR Sweeper lol, that’s super nice to say about Alex, but if you know anything about cooking you know two people that deserve respect. Julia Child and Mr. Jacque Pepin

@notimeremains

6 жыл бұрын

CMDR Sweeper have some respect, there is more to the world than likes and KZread.

@potato511

6 жыл бұрын

Wait did I just see you on Linus tech tips ( ͡° ͜ʖ ͡°) I like your taste

Next you should try the Omurice, famously made by chef Motokichi Yukimura. It's a challenge but I think you could do it. Good luck!!!

@captainl-ron4068

5 жыл бұрын

Alasdair Smith Kichi Kichi number one!

@bertjames6612

5 жыл бұрын

I agree!

@Krom1hell

5 жыл бұрын

kzread.info/dash/bejne/dYhhlpKBZrbIhNo.html Just wanted to post that :)).....

@felixontherocks

5 жыл бұрын

Do it! Do it! Do it!

@KokuyoShinobu

5 жыл бұрын

But that particular omrice uses a French omlette which is what he made in this video

Amazing video! Love it. I tried this omelette myself and failed so many times. I failed just 7 minutes ago and then I found this video. I think I will officially give up until I get a proper pan and use your amazing calculation to make the perfect omelette :) You are my hero!

I show that Jacques Pepin video to my students here in Minsk, Belarus. They are in IT, but some are quite interested in cooking. One went home and he tried hard to make the country omelette, but said it was hard and unlike you, he didn`t want to keep trying and doing what with the failures? So he acknowledged it is a legitimate test of one`s skills in the kitchen! Bravo on your final successful classic omelette!

Great editing on this video. The scientific approach is something even Alton Brown would be proud of. I'm sure Monsieur Pepin would approve - even if you don't hear from him. I really enjoyed watching this.

@AntonGully

6 жыл бұрын

Monsieur Pepin could have made a perfect omelette with the original pan, and without all this "science". You're watching someone throwing everything at something until it looks like something else. It's interesting but it isn't science.

Your editing skills are nuts

@pythiasibyls6269

5 жыл бұрын

It takes patience and ADHD super focus.

@univenpecalipre

5 жыл бұрын

Kind of tiresome...

Alex parcero sos un genio! una personalidad de youtube y definitivamente haces que muchos se sientan identificados con tu trabajo y tus ganas de perfeccionar tu técnica. También nos inspiras a los que somos jóvenes como vos, seguí así, dale!

"Do you want to see my big omelette?" Does that line work with the ladies?

@illousion7

4 жыл бұрын

In france i guess :D

@Liyana333

4 жыл бұрын

I’d love to see his big omelette. He’s very hot! 😘😅

@chrisbartkowicz2759

4 жыл бұрын

@@Liyana333 hello friend...we have great taste or at least want a great dish

@GLL98

4 жыл бұрын

with that accent, yes

@BrulmansPeter

3 жыл бұрын

Skill, you’re awfull but I like you

Eggscellent !!! This is why I love Alex :D!! Never giving up, always tackling the problem step by step and bringing his audience into the journey. Thank you Alex for yet again an awesome video. Much love all the way from Amsterdam.

The editing on the finale omelette clips are amazing! So much fun to see you improve not only in cooking but also in photography and editing!

@Ghonosyphlaids

6 жыл бұрын

Think it was predominantly a jab at Chef's Table. He's got a pretty defined, purposeful style I reckon.

BRILLIANT!! I’ve been struggling with the JP “perfect omelette” under quarantine for the past week now. You have given me new hope amidst this sea of darkness!

@joosewv

4 жыл бұрын

Same! It's infuriating how easy he makes it look. Good to know others are struggling as well

@peterwood5989

3 жыл бұрын

@Nick S Thanks for the advice! I’ll give it another try. By default, I think I’ve mastered the soft scrambled egg. I detour into that as I see the omelette failing 🤦🏻‍♂️😳😆

@peterwood5989

3 жыл бұрын

@Nick S Thanks! I’ll give that a try!

Loved the Chef's table input 🔥

As an amature chef I appreciate that you did this video. The omelet is used as a test because as you pointed out, it takes 12 steps to be executed perfectly and achieve perfection.

What am i doing here?....A blacksmith watching a french man cooking eggs???.....well i dont care....Wow..just wow!!..i enjoyed that very much. Well done and merci Alex and thank you Alec Steel.........well i never.

@nicktaylor8947

5 жыл бұрын

Oh my god same! Kind of. I came here from Alec as well

@maltphilistine923

5 жыл бұрын

A Machinist, (and hobbyist blacksmith), doing the same! (Alec Steel, and This Old Tony sent me in this direction) :D :D :D

@RetromagneticDesigns

5 жыл бұрын

Lol, same. I'm also a blacksmith scratching my head on why I'm watching this but hell, I'ma make some friggin omelet now.

@login0false

5 жыл бұрын

You need to eat well to be a good blacksmith, that's why! It's the Google mastermind pointing you to learn to cook better :D A computer science student here, who will probably have to finally leave the parents' nest, and doesn't know a thing about cooking. And should learn what he can to not starve to death...

@thechosenone729

5 жыл бұрын

Don't be like that dude, food is very big part of our life and learn how to cook is important and it is still better to learn it and use it because eating fast food and shit is not very healthy :)

I have mastered this omelette finally after 1 year of practicing everyday.

@billjohnson2446

2 жыл бұрын

How's your cholesterol levels lol

@avarmauk

2 жыл бұрын

@@billjohnson2446 it is a misunderstanding that eating high cholesterol food causes cholesterol.

@Matthew-wl8tk

2 жыл бұрын

@@billjohnson2446 High cholesterol is not bad for you

I appreciate the passion you put forth to figure out how to crack the secrets to cooking well. Thank you for your work!

I clapped at the end. Well done.

@RoshanD.Rai_

6 жыл бұрын

MEME REVIEW

@gusjohnnson9641

6 жыл бұрын

Me too lol.

@HallsteinI

6 жыл бұрын

hahaha I did as well!

@Garen1

5 жыл бұрын

Kate lmao that is whiter than clapping when the airplane lands 😂

@kgal1298

5 жыл бұрын

I don't know the race for what's whiter is pretty close though I have to think peak white is wearing Uggs and drinking a PSL in October while you debate if you're going to be a slutty nurse or a slutty cop for Halloween.

I really don't know where to start,but let me begin with saying THANK YOU. I've been on youtube since the beginning back in '06-'07 and till this day i haven't found any channel which comes close to you. No nonsense,real video's of a passionate guy,doing what he loves. I envy you. Keep up the great work! Greetings !!

@mohammedbrika937

5 жыл бұрын

Trollero pastramio Your channel was created Sept 2016

@ailderwitha5591

5 жыл бұрын

you do realize there are things called old accounts, emergency accounts, or even browsing youtube without an account.

Great video. I really like your sense of humor, and it is great to show some failures and not only perfect results. And even more: you put math formulas in your videos! Just perfect.

omg you are amazing as a youtuber, quality content, and u have a little something that makes me feel great... keep doing it this way, you're doing incredible!

Next challenge, do Omellete rice like Motokichi Yukimura.

@miyamoto7811

6 жыл бұрын

That'd what I wanted to say about it. He is awesome.

@thegamesgeek994

6 жыл бұрын

Omurice next!!!

@ClearlyPixelated

6 жыл бұрын

I thought exactly this during the entire video!

@masha7377

6 жыл бұрын

You might want to check out a buzzfeed video about that where Andrew mastered it, not as geeky, but definitely equally determined :)

@rayari7907

6 жыл бұрын

Yaaaaaaaaas

Congratulations on the video answer from the master himself. I would love to meet him myself. Just to say hello and maybe sail with him on his yacht would be a highlight of my life. I’m 74 years old and have been using his recipes and sharing his food with my friends for many years. I consider him my guru when it comes to the kitchen!

Nothing more satisfying than a b-roll montage with Vilvaldi’s piece “Winter” playing in the background. Just Magnifique! 👌

FWIW after using the ‘dual action’ of scrambling the eggs while shaking the pan, I figured out that sliding the pan on the stove actually serves two purposes- yes it keeps the whole omelet moving while it’s cooking, but (I think) more importantly it gives you a very good read on exactly how much the eggs are setting up, so how close you are to the not where the eggs will be too cooked to easily shape into the bottom of the pan.

There is a little lady at the Perdido Beach Resort, in the Florida panhandle that could teach omelet making. They have a breakfast buffet and I've seen her with as many as six omelets cooking at one time, all of them perfect. That buffet runs for about four hours, and she has a line from the moment the door opens. Great video Alex.

@LC-le9ew

6 жыл бұрын

steve thepirate I’ve never had a decent omelette in a restaurant. Clearly I am going to all the wrong restaurants...

@mareeps

6 жыл бұрын

I live in pensa. Where in the world is this buffet!?

Alex: I'm going to make the perfect omelette! **watches video** **makes omelette** **watches video again** **cries in French over omelette**

I absolutely love how passionate u are about food

You nailed it. I so much enjoy your videos and self deprecating humor!

I love the editing style of your videos. It's actually humorous editing! Very hard to make work - but you make it work!

You should do the Japanese omurice splitting omelete

@Aldario74

5 жыл бұрын

it's the same omelette, it's a french omelette !

Just watched. So wonderful as was chef's response.

I have nearly perfected this over months and months of practice. I have come back to let you know task accomplished and to thank you for the inspiration. It really is the little things in life

Love the effort and energy put forth in trying to make this. Took me several tries to get it perfect as well but it's well worth it. Alllez les blues!

Love the direction of storytelling this channel is taking, vast improvements over the past few years!

Great result! I'm still working on mastering this one. It does take a lot of practice and since I don't waste food and only eat eggs once a week, it's going to take me a long time to master it.

the main thing is the heat and controlling it. Get butter sizzling, eggs in and scramble really quick while moving pan - but then at the very moment when you have the small curds and you've reached the point you have run out of liquid egg to fill the gaps, take the whole pan away from the stove and use spatula to smooth the egg into one soft layer. Then flip one edge and roll. Back to the stove for 10-15 seconds to set the egg inside the omelette and flip onto a plate with the crease at the bottom. main point is that taking the pan away from the stove is the way to instantly control the heat, not turning the gas down. Turning the gas down is reserved for when you have time. Dishes like this you don't have time. This is a vital tool for everything that can be seconds away from overcooking. from setting soft egg curds to frying thinly sliced garlic. It helps to think of the heat as a campfire, you put your pan over it to get heat and take it away when you have enough, don't just set it to low and hope for the best.

Amazing omelette! I've always wanted to make the perfect omelette, and this is quite the inspiration. Jacques Pepin is my hero.

4:52 - 5:22 in this video is the reason I'm going to sponsor you, Alex! Thank you always for your inspiring videos!

The process and the struggle in this video is the best. Normaly we see: I going to do this - DONE!!! We don't get the struggle and the amount of time and dedication it takes to get good at something entails. Really nice to watch you conquering something you set out to do! big thumbs up

Your effort, intent and success here are seriously gratifying to watch. My own omelet game has improved since I started using chopsticks instead of whisks and forks. It's easier on my gear and gets just enough air into the mix.

I have watched that exact Jacques Pepin video many times and yet whenever I make an omelette it comes out like your first attempt: Too rough, not light and fluffy and creamy. It's good to know that having the right kind of pan makes a difference.

@MrVoswald

6 жыл бұрын

Joonas Puuppo it is obligatory to use a non stick pan. I'm making hella lots of omelettes in a hotel and when tried it back home in a steel pan i noticed the huge difference.

@puupipo

6 жыл бұрын

My Name Is Andong Yep, but the pan is a problem that I can solve by simply throwing money at it whereas the others require skill and experience which comes with time.

@MrVoswald

6 жыл бұрын

Joonas Puuppo yeah, but with time you'll also make up your own style. There is of course no such thing as the perfect omelette, I mean half of Pepins guests would have sent it back for being to raw, also that pandiametermadness is completely open for preference... It's fun to discuss such a plain subject :)

@peterzpictstube

6 жыл бұрын

Good tools make the job go better, there is a reason why mechanics pay the bucks for Snap-on tools. Same with Chefs.

@oldpro8783

6 жыл бұрын

wow chefs use snap-on? Cool, impact driver omelette. Damn, I need to cut this omelette.. Sawzall baby!

I dont even like these kind of videos, but this guy makes it just so interesting.

@peterdemoor6036

4 жыл бұрын

Then u do like them

I guess everybody has their own tricks and preferences The more butter you can emulsify into your egg, the easier you are going to be able to use this technique. The trick there is that the heat can never be so hot that the egg will turn rubbery if you left it in place for 30 seconds either. I melt the butter at a very slow flame. Have the eggs already cracked, ideally with a couple of extra yolks thrown in (without whites) for more richness and emulsification capacity. Turn the heat up slightly when the butter has melted and eggs go in. Stir them violently to get them just below the desired thickness of the center of your omelet. Then let them form the bottom of pan off the heat with the residual heat. Completely remove the heat by touching bottom of pan to cold water unless you have the confidence to work quickly with the rollup. You can really take your time if you gauge this right and the omelet will finish cooking with the leftover heat still on the outside edge touching the top after rolling. The butter or fat you emulsified earlier is what makes this part simple. It might seem watery sometimes if you added too much salt or spices before cooking but you can rectify this by sufficiently letting it sit and cool down before cutting into it.

The channel I love the most. I can learn the exact perfect omlette, meatball, or even find out mayonnaise is a mother sauce. Also have zero clue of how to build a pasta machine from scratch but can see it be done. Best channel ever!

Alex you have inspired me and my 7 year old son... we bought a new pan and 28 eggs.. we are 2 tries in but your video has definitely helped.. I’ll send you the link for my 7th try ... we will see how it goes

@Andre-ld5xu

3 жыл бұрын

where is it

@MrCaseyJohnson

3 жыл бұрын

@@Andre-ld5xu it sucks that you can’t put photos in a KZread reply ... I guess I can put it on twitter

@Guyote_

3 жыл бұрын

@@MrCaseyJohnson Did it come out close?

@xpndblhero5170

3 жыл бұрын

I'm curious about it too.... I wish you could do that but it's easy enough to link to it on Facebook or something so, that's not too far from posting a pic on KZread.

A part of me dies whenever I see someone use a metal fork for on a Teflon pan

@jamesellsworth9673

5 жыл бұрын

A part of me dies whenever I see ANYONE USING A TEFLON PAN. I did use them in my youth and, at first, they seemed a wonderful step up. Soon enough, non-stick became 'less stick.' I went back to being more careful about heating pans and (re)seasoning pans and gently cleaning pans (without using detergent soaps.)

@TheHighpotinuse

5 жыл бұрын

Part of them dies too....from cancer

@gayathrikrishnan.2749

5 жыл бұрын

Israel Del villar.. I too

@jon4139

5 жыл бұрын

There are nonstick pans that arne't Teflon

@ashrasmun1

5 жыл бұрын

it's not TEFLON you moron

Excellent! Enjoyed your video very much, and you final result looks very appetizing.😎🤙🏼

"Do you want to see my big omelette?" I don't think a proposal like that would have solicited a response LOL

👍🤣😂🤣I can relate! I’m laughing so hard because I watched Jacques Pépin’s omelet video a couple of days ago and was on a self induced craze to be his student and try to make the omelet as he did and it was NOT easy to copy what he did at all!! 🤣😂🤣 Thanks for sharing. Lived it. Loved it.💞

@Aaron0911

4 жыл бұрын

Same. I watched his omelet video a week ago.

Hey! Dude. Loved this episode. The math blew my mind! and I laughed at the Chef's Table reference. I just got hooked on it and it made me laugh. However, I'm an amateur chef, but the one thing I learned from watching Alton Brown is that pans don't like metal. It scratches off the nonstick surface layer called Teflon. Which is why the new pan worked better since it was still on. Using nonmetal utensils will lengthen the life of your pan; wooden or rubber spatulas. Maybe someone already pointed this out. Thought I chimed in. Thanks for all your videos!

Find someone that love you like the way this guy try to master this omelette, nice content

I loved this video......and his tenacity. Bravo!

Dropped a like because of that editing with the last try of the omelette. I honestly thought that it was going to be another fail, but it turned out to be perfect. Amazing.

I'm so glad I decided to get up early today- Love your videos Alex!

man, you’re a f**** genius!!! not just a great cook but also an amazing storyteller and master filmmaker, what an inspiration. thanks.

A lot of the times I get lost in your formulas, ratio, and the perfections...LOL Always love watching your videos; fun and constructive!

Came here from Alec Steele channel. Glad I did. That omlete looks perfect I could almost taste it through the technology.

I learned to do omelettes from watching Jacques Pepin and Julia Child videos, too. It took me a few tries, but I think I found I like doing a kind of rustic french style omelette best. I especially love using leftover creamed spinach as the filling. I love your videos... Keep up the awesome work, dude!

@watchingyourvideo8029

6 жыл бұрын

Chris Selig that's where I learned too! I still use my all-clad copper pans to make omelettes tho. They work just fine.

I love this. I've been through this exact journey, watching 'that' Jacques Pepin video and wondering why I couldn't do what he does, I guess mastery takes more than a few hours of crying about being bad.

I went through exactly this experience yesterday! I had the wrong size pan. I refused to use a metal fork (watching Pepin scrape his beautiful egg pan with it is like nails on a chalk-board for me. I forgot to season the eggs. And I slightly over-cooked them and the shape wasn't great. Glad to see someone else going through the same struggles.

@fransbuijs808

Жыл бұрын

We all do. Jacques Pepin went through those struggles at first too.

Alex, I was smiling at the end when you made that beauty, I was like honestly happy for you :D

That looks fantastic. For anyone without a nonstick pan, try this: barely cover the bottom of the pan with neutral oil (e.g. safflower). Once it is hot enough to sizzle a droplet of water, add 2-3 teaspoons of butter, and once that is foaming, add the eggs.

@wimm1392

6 жыл бұрын

eric moss thanks for that advice, I personally hate none stick pans.

@ericpmoss

6 жыл бұрын

I hope it works for you as well as it does for me. Actually, it works too well for me -- I have a silver-plated copper skillet, which conducts beautifully, but normally sticks like velcro, and with this method, I can't get the eggs to stay in place enough to roll the omelet. It will slide right out of the pan.

I really like your choice music, really makes the video much enjoyable with the mood changes haha

what a rollercoaster. love your sense of drama.

How many eggs do the French use for an omelette? One, because in French, one egg, is un oeuf (enough) !

@angusroewl7206

6 жыл бұрын

i think I just gagged reading this joke its si bad its good

@tatotiteta

6 жыл бұрын

UHH

@DrWakey

6 жыл бұрын

pure geniality :D

Love the Chef's Table intro music!

I love Jacques. I remember watching his show with my family when I was a kid.

I love this guy :) He is funny, friendly, no arrogance, respectful and if you watch enough of Jacques Pepin videos Alex maybe on his way to being the chef that follows in Jacques footsteps !!

it was him , he started it , YOU STARTED MY RAMEN ADDICTION !!!

Recently watched this video again (for like the 50th time) and I feel super validated because use that same brand of fry pan.

The final attempt was beautiful. Well done.

I went trough the same evolution a few years ago. I ended up making a two egg version in a slightly smaller pan, because my other pan is just too heavy, and I've never been satisfied with the glase I'm able to get when I season it. When that pan is well seasoned I can flip the omelette out in one motion. I prefer to cook them a little bit harder to get a bit more colour, but finish when it is still not cooked through on top. I stir with a fork, and start the flip with a thin stainless spatula.