**The Art of Making the Perfect French Omelet**

Making the perfect French omelet is an art that requires finesse, patience, and practice. The key to creating a homogenous egg mixture is to beat the eggs thoroughly with one hand, using a technique that involves cracking five eggs perfectly without getting any shell in there. The last egg was a bit tricky, but with persistence, it eventually cracked under pressure.

To achieve a truly homogenous mixture, passing the eggs through a fine mesh sieve is essential. This not only ensures even distribution of ingredients but also rips the eggs of their chalaza, which can be detrimental to the texture of the omelet. The resulting mixture is smooth and even, ready for cooking.

Next, it's time to heat up the pan and add high-quality butter – in this case, Danish Creamery butter. A tablespoon's worth is just enough to give the omelet a nice sheen and make toppings stick. The spatula used here is a rubber one with chopsticks, which provides the ability to sweep around the outside of the pan and get the curd off the bottom, preventing it from ruining the texture of the omelet.

As soon as the curd starts forming on the bottom, the heat should be reduced to medium. The goal is to set the curd without cooking it too much or browning it. Once this point is reached, the heat can be lowered further to low, allowing the omelet to continue cooking while staying hot and preventing overcooking.

When the bottom of the pan starts to seethe like that, it's time to finalize the omelet. The spatula should be used to run around the bottom, loosening up the edge before bringing the other side over in a smooth motion. At this point, the heat can be completely eliminated, and the omelet is ready for its toppings.

In this particular episode of "Botch by Babish," the host has managed to pull off the perfect French omelet – with one tiny mistake at the beginning, that is. The result is a beautifully set interior, still soft and gooey on the inside, making it the perfect way to start the day. With its delicate balance of flavors and textures, this omelet truly deserves to be called "luxuriant."

**Tips and Tricks**

One of the most important things to keep in mind when making French omelets is using high-quality ingredients, particularly the butter. Danish Creamery butter is a game-changer, providing not only sheen but also the ability to make toppings stick.

Another crucial aspect is getting the heat just right. If it's too hot, the omelet will be overcooked and lose its delicate texture. On the other hand, if it's too low, the edges won't set properly, leading to a messy presentation.

Finally, the spatula used here is a key tool in creating a smooth, even finish. With practice, using one can become second nature, allowing for effortless folding and serving of the omelet.

**The Secret Behind Perfect Omelets**

As our host so aptly put it, "Everybody's just faking it till they make it." The truth behind perfect French omelets lies in finesse and practice. By paying attention to every detail – from cracking eggs perfectly to reducing heat to the ideal level – even the most novice cooks can create dishes that are truly sublime.

And so, with a deep breath, our host takes on the challenge of making another perfect omelet – this time, without any mistakes. It's a bold move, but with the guidance of Danish Creamery butter and the right technique, anything is possible.

"WEBVTTKind: captionsLanguage: en- French omelet.Simple, right?Two words, three ingredients.How hard could it be?You take some eggs, you beat 'em up,you put 'em in a pan, youkind of do a foldy thing,you tap a little bit,and bob's your uncle.You flip it over and boom,you got yourself a French delicacybefore you can say French delicacy.But it's one of the more difficult thingsto try and cook, especiallyfor the first time.It takes temperature control and subtlety,and egg control, andjust a working knowledgeof number of kitchen concepts.So I wanna show you allthe ways that it's possibleto screw it up and thenshow you how to do it right.Sounds like a show to me.(dramatic music)This episode is very muchsponsored by Danish Creamery.Mistakes have always been animportant part of this channel,and over the years, they'vetaught me most of what I know.When it comes to French omelets,high quality butter is essential,both to rescue and to elevate.With the help of Danish CreameryEuropean unsalted butter,we can create eggs worth savoring,thanks to the nutritioushigh quality creamof California cows.So let's start screwing up,learning from our mistakes,and enjoying some premiumEuropean style butterwhile we do it.(dramatic music)So, your omelet's a little dry looking.It's a little pockmarked.It's maybe a little cracked.What went wrong here?Stupid idiot.No. Well, that is dumb.Where'd I go wrong?This guy was made without butter.Not using any fat in the pan,even in a non-stick pan,it's gonna be hard to get out of there.So it's gonna be harder to shape.And, as you can see, it's justlike flat and dry looking.It's a little cracked.It's pockmarked, it's just dull.How do you fix this?Well, the thing that would've saved itis high quality Californiacow Danish Creamery butter.You need fat to make it a good omelet.You just do.And butter is the finestfat in all the landfor making eggs.(dramatic music)- So how are youscrewing up this time, Andrew?- I'm gonna use this stainless steel pan,like a real jagweed.It is possibleto make a French omeletin a stainless steel pan,but I cannot, nor would I recommend it.Kendall inform me sometimes atvery high end cooking schoolsit's a challenge.Can you make a French omeletin a stainless steel pan?It involves super heating itand basically seasoningit almost like cast iron.So it has a naturally non-stick surface,because here's the problemwith stainless steel.The grain that you seewhen you look at stainless,you see there's a grain.Show 'em some stainless steel.You see that is grain.When metal heats and cools,it expands and contracts,and all those grooves basicallyget wider and smaller,and they grab onto your food.Just don't do it.It's just science, whatever.Science, who cares?Oh my god, it's not sticking.The pan is just too good.It's just too high quality,a triply stainless steel pan.- Or it's the great butter.- Or it's the great butter.Either way, if you turn itinto the badass culinary universe,you're getting good products.No, that didn't, that didn't pan out.But this did 'cause of the pan.Oh, okay.No, we're sticking.Okay. Alright. Whew.Really pulled our eggsout of the egg place.Oh geez. Oh geez, Louise.Oh, Jiminy Willikers.Oh, Christmas in Connecticut.Oh, oh, oh, no.Oh, dear, dear sweet God.Oh, my wife's gonna leaveme when she sees this.Why?(dramatic music)So your omelet looks like this.Not terrible.It's okay shape,but the real problem lies inside.If we look at the middle,we're dealing with little morethan a roll of scrambled eggs.There's absolutely no goo factor here.It's just solid set curdsrolled like a jelly roll.Why'd that happen?Really it comes down to heat control.Hear that sizzle?You don't want to hear that.And then if the heat istoo high, as you can see,curds start to form very, very quickly.Now you can still overcookan omelet over low heat.It's just a matter of cooking it too long.Either way, you're setting the curdscompletely before rolling.And just to kind of overemphasize that,obviously you never do this,but trying to illustrate a point, okay?And I'm too good at it todo it just by accident,which is not only gonna cause tearage,but it's also gonna create, basically,just rolled scrambledeggs, which are worthas much as the hot sauce that you put on,'cause that's the onlything that's gonna save him.Even Danish Creamery can't save this.It's just, well, it'd still be good,but you know what I mean.(dramatic music)Ouch, ouch, ouch, ouch, ouch.Ah, (beep)I mean, fricker, fricker.Doesn't look bad, right?All good, right?Right? I'm asking.- Yep, sure.- Not. It looks prettyinoffensive on the outside.The outside of a Frenchomelet is supposed to benice, sort of just flat, pale yellow,but its inside holds a much filth here.Dirtier secret.That is too gooey.You can see that there is liquid,practically uncooked egg coming out.This is very, very closeto being done properly,but it was rolled just shywhere the curd wasn't quite set,it was still flowing around a little bit.So you gotta be carefulwith your heat controland you gotta be carefulnot to jump the gun.Sometimes, if you've especially overcookeda couple in a row,you're gonna overcompensateand end up undercooking,which frankly just as frustrating.I'm so frustrated.(dramatic music)It does look like analien placenta, Kendall,you're right.And aliens eat their placentas,so, therefore, it is alien food.Ugh. So your omeletended up kind of streaky,and I have a feelingon the inside it's only gonna get worse.Let's take a look.Oh, oh, the humanity.Oh, the chickanity.Oh, so what happened here?I don't care.That's probably good enough.Yeah, I mean, come on.It's a big deal. Just eggs.It's just fricking eggs.It's just eggs.Underbeaten eggs.You really, really need tobeat your eggs thoroughly,super incorporatingthe yolk and the white,because they cook atdifferent temperatures,and they cook up different colors.You know, they're egg white and egg yolk.You've seen egg white and egg yolks,presumably, if you've evenwatched the first couple minutesof this video, we don'thave to break into that.Look, you can clearly seethe streaks of egg white.If the white is undercooked,your breakfast guests will run screaming,they'll call hazmatand the CDC on you.And you'll have to give up your kids.So make sure you really,you really beat your eggs.(dramatic music)- How are you gonna mess these up?- Well, Brad, today I'mgonna overwhip these eggsusing a hand blender.Oh, Jesus.So, okay. Yeah.I mean, these are comically over whipped,but I have seen people beat their eggsusing a hand mixer,so it's well within therealm of possibility.Okay. What?- It just looks so funny.- It's fine.It is gonna be fine.Look, that's delicious.What if this is like agreat American discovery,French eggheads, try and tell me,hey, invent an omelet?Try that in a Denny's.Try that in small Denny's.See how far you can make it there.Well, I don't think this iswithin the realm of possibilityfor most folks, but glad we'reillustrating it, kind of.What, Brad?It's fine, everything's fine,Perhaps a bit cartoonish.But, as they say, the bestlessons in life are cartoons.Oh, oh, oh, oh,oh, oh.So your omelet looks like this.It's covered in holes.And why did this happen?You can beat too much air into the eggs,and as a result, the omelet hasa destroyed texture from being overbeat.So you can overbeat ifyou really, really try.So don't, just don't try to overbeat it.It's the easiest advice in the world.Just don't try to do that on purpose.(dramatic music)What was I doing?- Uhh, ruining eggs.- Oh yeah, okay.How do I do that?I don't even know.So what I'm doing here isI'm making too many eggs in too small pan.And the problem that..you're gonna run into acouple problems there.First, you kind of haveto overcook the eggs,'cause in order to get all the curd set,like you basically just needto cook it for such a long time.It's very, very hard toget it done properly.But also, shaping'sgonna be right old dough,it's very, very hard toachieve the correct texturewhen it's this thick andyou're trying to cookthis many eggs.It's possible, I'm gonna seeif I can still pull it off,but I am trying todemonstrate something wrong.So maybe I shouldn't do that.It doesn't look bad.Yeah, still it's moreabout the difficulties.I know what I'm doing. Okay?Like, I really know what I'm doing.So I was able to pull this off.But you, you don't know what you're doing.What about the inside?How do we do for doneness?Well, it's pretty good,but the problem is, see,you see those giant curds that form there.Like I had to use toomuch heat for too longbecause I used too small pan.You need to make sure that you usethe right ratio of eggs to pan.Personally, I would probablygo three to four eggsfor an eight inch pan.Four to five eggs for a 10 inch pan,five to seven eggs for a 12 inch pan.- What about a 60 inch pan?- What are you lookingfor with that, Brad?What do you want me to do with that?- I wanna see your math.- It's five times, five times seven,or five times five to seven,which is 25 to 28, 7 times.No, seven times five 40. What?What's seven times five? 35.Jesus, what's wrong with me?Alright, so for a 60 inch pan, Brad,you'd use anywhere from 25 to 35 eggs.If you run into that problem, call me.(bright music)My omelet's too skinny, said the boy.Ha ha ha ha, said the wise and old man,you simply used too smalla pan with too few...No, too big a pan, darn it.Can't even see it over the rim of the pan.Where'd the food go?There it is.Where'd it go?I don't have object permanence.There it is.So this is the other end of the spectrum.Too few eggs and too big a pan.And what ends up happening is you end upwith a real thin pancake of scrambled eggsthat you just roll up into a roll.But also, as you can see,because it was so darnthin, I was simply unableto generate a nice soft curd inside.And there's little tono point in doing that,unless that's what you're into.I'm not gonna yuck your yum.It's not very yummy though.(dramatic music)Ugh. God,that's like somehow thegrossest one, it's very penile.So yeah, it looks like a schlump.How'd this happen?Come on, come on.We're taking it too serious.It's a French omelet.What's a big deal?You gotta move it.Probably don't, I probably don't needto move around that much.It's probably fine. Ow.By not keeping the eggs moving,what we ended up with was huge curds.So when you're making a French omelet,you want to keep theeggs moving constantly,either with, you know, somechopsticks or a little spatula.You just want to agitatethem as much as you can,so that you form very, very small curdsthat's gonna give you a creamy interior,the inside of your omelet.By not keeping them moving,not only did it make theomelet more prone to tearingwhen we started folding it,but also you just end upwith just straight up,just cooked eggs in a roll.So keep the eggs moving at all timesuntil the curds start to set.More on that later.Is this on?(dramatic music)Can you tell me what's wrongwith this French omelet?- No.- Western omelet, what?What's that?- I thinkDad is the worst, Mom.- And just like cacophony,I know you can't do it,but just, like, just picturea cacophony of childrenall trying to simultaneouslygive a sentence long answerto that question.Just like stumbling over each other.Just imagine that and justpretend that we did it,because it would be a funny bit.- We did it though.- Oh, cool.What's the problem withthis French omelet?Well, it's a American Westernomelet, that's the problem.You don't wanna put a wholebunch of cheese, ham, peppers,and onions in there,but also you don't simplyfold over a French omelet.It's a different presentation.It's a different style,it's a different shape.And typically, you don'tstuff it with a whole bunchof stuff the way youdo an American omelet.Is this more delicious andfrankly better to look at? Yes.Hmm. So yeah, if youfind yourself, you know,blacking out in front ofthe stove and you wake upand there's a Westernomelet in front of you,you took a wrong turn at Western omelet.This was Brad's idea.(dramatic music)- Could you reallyload one up for me, Andrew?- Load one up for you, Brad?I'm gonna load one up for you, Brad.Apparently the correct timeto stuff a French omeletto put ingredients inthere is right at the endafter you've done a partial roll,you sort of stuff the stuffings in thereand then you fold it overitself, business as usual.Ow, ow.But it's so hard to fold over it, Jesus.And invert.Ow, my finger.And there you have it.That's a not unhandsome looking omelet,but when we hop inside,we're in for a rather unpleasant surprise.Oh, oh no.Oh, no.Overstuffing an omelet notonly makes it harder to fold,it also, if you put too muchcheese in there, in particular,it's not going to meltall the way through.Omelets cook very, very quickly,and whatever stuffings you'reput in there in the endhave to be very spare.And also, if it's cheese,you gotta put just a little bit in there,so it has time and the ability to melt.There's not enough heat tomelt a whole lot of cheese.Plus a super cheesy French omeletis kind of putting a hat on a hat,'cause it's already verygooey and flowy on the inside,so adding cheese is just supposed to bea little augmentation,not a central theme of the omelet,'cause again, this is not America,this is France, things are done.I don't know how they're done in France.How do they do things in France?- With reason?- Within reason.(bright music)Now we've covered mostof the technical misfitsyou can run into,and now it's time for the big bad one.Shaping.Shaping has got to be the hardest partof making a French omelet.It requires precision,patience, kindness, piety,because you can tearit, you can, you know,sort of make it the wrong shape.You can fold it too early, too late.You can just, there's a numberof things that can go wrong.(dramatic music)So yeah, continuing to rollit all the way to the endcan cause an issue.Then you don't have a seam onthe bottom, it's on the side,so it's gonna be harder to hide.Hmm. Oh, seam's out.Now this omelet is not dead on arrival.We can fix it.That's one of thebeauties of French omeletsis that if you didn't getit just right in the pan,you can always reshape it after the fact.It's gonna be a littlepainful, but it's your fault.So it's the penance you pay.Ow, it is sort of roll it over,so that the seam is on the bottom,and just kind of tuck in the ends,so it comes to a taper on each side.It should look like a little torpedo.So yeah, shaping can be problematic,but it can be revised after the fact.So if you've got a badroll going, don't worry.You don't need to nuke the whole omelet.You can fix it in post, kindalike we do all the time.Everything I say, these lines,I didn't say these on the day.This is all ADR.This is what my real voice sounds like.(bright music)Okay. Ripping and the tearing.Here we go.Ripping and the tearing.It's easy to fold the French omelet.Just, you just kind of, oh shoot.Oh, see what happens?See this?Look at this disaster.Look what's befalling me?Ah, oh, ah.When you're folding theomelet, you want to fold itslowly and gradually along the edge.Just keep moving as thoughyou're, I don't know,you're rolling up a,wait, what do you roll up?What do you roll?You roll stuff. A rug.- With a body in it?- So you wanna rollgradually along the seam.And if you keep the eggs moving,you'll have smaller curds,which will make it easierto fold, if you make sureto wipe around theoutside of the pan often,that'll prevent thin,hard curds from forming,which can contribute to theripping and the tearing.(spatula drumming)(bright music)So, enough mistakes.How do we make the perfect French omelet?First, I'm gonna crack fiveeggs perfectly with one handand not gonna get any shell in there,calling it.Already got shell in there.Let's try that again.Little more force.Oh my God, come on.There, what's happening right now?Oh, last one was perfect.If the last one's perfect,that's all that matters.So to make as homogenousa egg mixture as possible,we want to beat these really thoroughly.It's a good start.But if we pass themthrough a fine mesh sieve,not only are we gonna havea more homogenous mixture,we're also going to rip theeggs of their chi zi zel?- Chalaza.- Whatever it is, we're getting rid of it,because it can be detrimentalto your omelet's texture.Yeah, and that is a homogenous mixture.Let's head over to thestove top, we're ready.High quality butter.Danish Creamery butter,about a tablespoon's worth.I have been beating thesearound with chopsticks,and that is a handsome option,but one of my more favorite ways to do itis with one of theselittle rubber spatulas,because this gives you the abilityto sweep around the outsideand get the curd offthe outside of the pan,which can be something thatruins your omelet's texture.You definitely can use chopsticks.Don't use anything metal.Get it moving as soon as you can.And as soon as you seecurd forming on the outsidelike that, get it in.We're starting on medium heat.This is the temperature atwhich you want to sort ofset the curd.Then, once you've got it tothe point where it's doneand ready to roll, we'regonna lower the heat to low,so that it continuescooking and stays hot,but also does not brownand doesn't overcook.- You reallyknow what you're doing.- Oh, I don't. I'mmaking all this up, dude.Everybody's just fakingit till they make it.That's what they don't tell you,except the folks at Danish Creamery.- All right,see, this is right aboutwhere we wanna stop.- As soon as you're starting to seethe bottom of the pan like that,we have a curd that's ready to finalize.See, when I turn it likethat, it's not running at all.That means that it's pretty ready to go.By the time it's rolled,it'll be cooked just right.Now I'm gonna switch to a big spatula,just 'cause it can be alittle easier to roll with.Boop, boop, boop. I said boop.- Is that part of the technique?- Yes. You see how smoothand even the egg is.We want to run this around the bottomto loosen up the edge there.And then that's when we wantto bring this side over,over, over.There we go.Kill the heat.Okay, now it looks pretty boring,and if you sprinkle chives on there,they're just gonna bounce off,like it's got a forcefield there or something.What you need is some high quality butter.'cause that is bothgonna give it some sheen,and it's going to makeyour toppings stick.I mean, that's gonna tastegreat too, obviously.Chives, little freshly cracked pepperand some nice flaky finishing salt.There you have it folks.The perfect french omelet.Let's see if I did my job correctly.As you can see, the interioris set, but nice and gooey.You've got basically softscrambled eggs in there.It's a very special, luxuriantthing to start the day with.Hmm, perfect.That's a wonderful expression of eggs.Go out there, give it a shot for yourself,tell me how it goes and come back anytimeyou wanna see me screw things up.- Weird. You nailed that outro.- I had to get something right today.- Thanks again toour sponsor, Danish Creamery,for bringing you thisepisode of Botch by Babish.If you're looking fora kitchen game changer,consider Danish Creamery butter.(bright music)\n"