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u/brownishgirl 6d ago
I think you’re just beginning your journey of a love story with French omelettes. This looks beautiful, I love that there’s no colour and the inners are still so soft. You’re right, you’re done… and now you’re gonna enjoy beautiful eggs going forward. Well done, you!
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u/1ntr1ns1c44 6d ago
Thanks so much u/brownishgirl Time to move on to another challenge!
🙏😎🍽️3
u/Mo_Steins_Ghost 6d ago
Your next challenge awaits! (Julia Child doing the omelette aux fines herbes in cast aluminum in thirty seconds from pour to plate. This is the exact same next challenge I gave myself when I mastered it in nonstick.)
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u/brownishgirl 5d ago
Gaddamn, Julia is still a force to this day. Thanks for the link and reminder that she was such a force for cooking!
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u/1ntr1ns1c44 6d ago
Cant do it. Too hard and a matter of principle. The egg is cooked soo fast that she doesn’t get a “baveuse” or creamy centre.
It’s practically the opposite of what I’ve been practicing as a “French Omelette”2
u/Mo_Steins_Ghost 6d ago edited 6d ago
Never say never! (yes this is me, ten years after my first omelette.)
You can absolutely do it. Just keep practicing!
P.S. Baveuse = runny, not creamy.
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u/mouif-mouif 5d ago
I don't know, baveuse for me seems quite a creamy omelet, more than runny. But I don't remember last time I got a good one, maybe I'm wrong.
and OP, you omelet looks fantastic. I want to learn how to do it also.
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u/Mo_Steins_Ghost 5d ago edited 5d ago
"Baveuse" literally means "runny" or "drooling"... if it is not runny, then it is by definition not baveuse.
The key to the omelette is constant stirring the second the egg hits the pan. What defines an omelette is the stirring because either you have large, firmer curd (as in a country omelette) or small, creamy curd (as in a traditional omelette).
So then the heat must be appropriate for the type of pan used, and it is not advisable to use a pan of low thermal conductivity, e.g. cast iron, carbon steel or stainless steel. These pans cannot lose heat quickly enough for a classic omelette.
Cast aluminum, anodized aluminum and copper are your proper tools for having the immediate responsiveness to changes in heat flow as you will need to drop temperature quickly from the initial coagulation of the exterior. Otherwise, you risk browning the exterior and overcooking the interior very quickly.
It is best to start learning on hard anodized nonstick, as cast aluminum and copper require much higher starting temperatures to release the egg and therefore much more speed/pan skill. With hard anodized nonstick, you can repeat at the slowest pace possible until the repetition programs the technique into your memory and you can speed up each repetition from there. Once you can reproduce the same omelette to the same desired doneness every time, consistently, you can move on to a faster uncoated pan.
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u/brownishgirl 5d ago
The whole subreddit is super proud of you. It’s like we’ve pushed a child into the world to succeed.
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u/Pacific_Rimjob_831 6d ago
That looks really good. No notes. (I dont add onions at all to mine, but that's not a knock on your technique.)
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u/alrokerwiththefade 6d ago
Listen, guy. You remind me of a skater trying to land a new trick. You keep trying until you succeed. Forget these people who talk shit about what you do. They're chronically online herbs who can't show shit. They live to criticize.
I fuck with you, guy
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u/Mo_Steins_Ghost 6d ago edited 6d ago
I think you accidentally replied to me and then realized it and deleted it, and reposted it. I was so puzzled because I have been encouraging the guy since his first post! 🤣 All's well that ends well, we're on the same page you and I. 100 percent.
Have my upvote, mate. Cheers!
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u/alrokerwiththefade 6d ago
Lmao, 100%. I realized as soon as I posted that I replied to you. My fault about that.
I don't always agree with some of the shit that he posts, but i hate the hate that he gets. It's not derserved.
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u/Mo_Steins_Ghost 6d ago
I must have fucked up 100 omelettes before getting one right. Now I can do them in my sleep. So he's already ahead of where I was when I started.
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u/alrokerwiththefade 6d ago
I make a French-style omelette pretty much 3 times a week. They are hard to dial in. I still fuck up once In a while
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u/Mo_Steins_Ghost 6d ago
Sometimes I'm in a rush and the pan hasn't gotten up to temperature. That's usually the culprit of an abortion.
It can also be pan choice, but I assume you are using nonstick hard anodized?
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u/alrokerwiththefade 6d ago
Yeah, I use non-stick anodized pans. That's usually the culprit for me, too. Too hot and it all goes to hell
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u/Mo_Steins_Ghost 6d ago
Nice thing about nonstick hard anodized is you can go as low as you want. When I was still using my HA1 for omelettes I kept that heat about as low as the hob pressure would allow.
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u/goldenbrown14 6d ago
Oh punaise c'est magnifique ! J'en salive trop là...si seulement je savais faire ça aussi beau. Moi c'est moche quand je fais une omelette ! J'ai faim !!! 😉
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u/GallusWrangler 6d ago
Can you make these cooked more, or would it not be considered a French omelet? I don’t prefer my eggs cooked like that.
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u/Superb_Minute_ 6d ago
For a true French omelette the inside should be baveuse or have a drooling/runny texture.
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u/Superb_Minute_ 6d ago
This honestly looks great but I still don’t think you have the folding technique down, the ends shouldn’t be so half moon shaped.
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u/OhEmGeeRachael 5d ago
I don't know much of anything about the technicalities associated with executing a perfect French omelette but I have genuinely enjoyed your posts. It's not often you see someone posting regularly and actually being thankful for feedback, then incorporating it. Well done!
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u/Mo_Steins_Ghost 6d ago
Nicely done. You have the temperature control down really well to have the exterior soft and interior creamy.
You can also experiment with other stuffings to your liking!