We challenged chefs of three different levels – an amateur, a home cook and a professional chef – to make their versions of an omelet. And then we brought in a food scientist to review their work. Which omelet was the best?
Check out the professional’s recipe here on the ICE blog: https://www.ice.edu/blog/french-omelet-recipe
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18 Replies to “4 Levels of Omelets: Amateur to Food Scientist | Epicurious”
3:06 Love how she
struggledhesitated as she said: "Some bits more yolk-ey, some more… (dead air) egg WHITEY ????"
It really bothers me when white people say ‘erbs ????
that's not an amatuer cook, its a person off the street…
Barbara makes it look so hard
The piping bag seems so unnecessary
If you like it, it's perfect.
in pratica 3 frittate brutte ma brutte
I have to say omelet b …it is eggs a lent ????????????????
But really lorenzo put alot if falvour with out using chilli .but every omelet is only as good as the base .
Not really different levels as there different styles. The French style is my least favorite but still good. Diner style with a mushroom sauce is perfect to counter any dryness the omlet may have. 🙂
simplicity is the most important ingredient
The professional chef should not have added a cold filling to the omelette, if it's cool enough for you to put into a piping bag and squeeze into the omelet, it's too cold. That filling could have been held in a low temp oven and then spooned onto the omelet. Also, she forgot to rub some soft butter on top of the omelet to produce a shiny buttery surface before garnishing with herbs.
Lorenzo's egg would be my favourite. The pro chef's egg look too soft for my liking, I prefer some texture.
No no no. Huge fail on all these omelets lol. L1 and L2 are burnt. L3 she SCRAMBLED it most of the way done, wth? But at least it isn't burnt. My omelets come out better than any of these and I don't have to scramble them to get it to cook evenly or have scorched eggs.
In France, where Omelettes were invented, they often use fruit, no salty ingredients. Berries or melon are the most common.
The only thing i know how to cook is omelette. I mix it the same way the level 3 chef does, circular. I can consider myself a professional i think. ????
At home I cook like Emily. At restaurant or diner we get the dude's omlette (my absolute favourite) and if I feel like mortgaging my life to have an omlette I go to fine dine restaurants to have barbs omlette (never done this)
Whisking side to side doesn't do anything for you……..
Proceeds to whisk side to side
Level 3 chef doesn't know the word herb begins with an H????????
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