Chef Adrienne Cheatham demonstrates techniques used by the pros for making perfect omelets in both the French and American styles. With Adrienne’s guidance you’ll be whisking, folding, and rolling restaurant-quality omelets at home with confidence – and never have to claim you were “making scrambled eggs all along” ever again.
Follow Chef Adrienne on Instagram at @chefadriennecheatham
Director: Gunsel Pehlivan
Director of Photography: Joel Kingsbury
Editor(s): Charlotte Carpenter
Host and Expert: Adrienne Cheatham
Sr. Culinary Director: Carrie Parente
Coordinating Producer: Tommy Werner
Culinary Producer: Tina DeGraff
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Director of Talent: Cynthia Simpson
Camera Operator(s): Erron Francis
Audio Op: Artem Kulako
Production Assistant(s): Albie Smith
Hair & Make-Up: Nicole Vidro
Culinary Assistant: Mary White
Research Director: Ryan Harrington
Copy and Recipe Editor: Vivian Jao
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
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I was Trying to make 1 today but my mom made me watch the show on how to make it and I overcooked it 😅
Thank you. Your poached eggs method is perfect, but for the French omelette, I prefer Julia Child's method.
Seed Oils!! Thumbs down for that!
US Omelette typical, no spirituality just dole it in like mud.
Looks overcooked. Try mixing soda water for moisture and volume.
She’s so pretty and a dope chef
The pan in the first omelet was too big for 3 eggs. That's why multiple folds. Use a smaller pan and end up with two edges folded and slightly overlapping. Then dismount with the join below.
So on the French omelette is that medium low? I use medium and it's cooked almost instantly, barely enough time for that settling step I saw you doing are the scrambling step
Please, please, please stop recommending seed oils. Go with real butter.
I hate brown omelets
Solo un americano può sentirsi in dovere di specificare chi abbia inventato le omelette. Che paese di esaltati.
Well done 🙂 so delicious. Rub some butter on the outside and add chives on top. There’s nothing like a French omelette when it’s done correctly, you rock chef Adrienne! TY.
I care if I am served brown spots in my omelet. To me that means the eggs were way overcooked, be it French or American. I wouldn't eat it like that.
I love that Chef. She is amazing! ❤❤
No classic half moon shape on the french omelet?
I love you Adrienne!! your videos are the best, coz you show every step of cooking precisely, it's very helpful to follow each stage of cooking, coz everything is crucial – devil hides in details, thank you !
Jacques Pepin: hold my wine
I always cook the American style omelette except I put in a heap of bacon as well😋😋
That's lovely but I still like Jacque Pepin's technique when it comes to French omelette, next would be the Japanese technique when they make omurice. Cooking French omelette with a chopstick in a perfect teardrop shape is just next level in difficulty. I rarely Western professional chef can do it just as well without cheating by shaping it by hand after with a paper towel. 😂😂
I tried both. I like the American omelet better. In fact I added some cooked onions, green peppers, with the cheddar and tomatoes. I put black pepper on top with oregano and chives. It was filling.
That omelet is overcooked
I came here to learn how to make an omelet and now I’m just proud to be American 🇺🇸 !!!
You are soooo REAL and so smart and wonderfully filled with energetic Beauty. Thanks.
can you reuse the the vinegar and water cooking fluid
In French "omelet" it is feminine – La omelette. Not Le, as you had written.
In using Butter add upto 50% Olive Oil . This will Prevent Burning !
I use a Method by the Late Chef John Beard. If recollection Serves me Correctly . I Whisk or Beat the eggs until they Are
somewhat ( or moderately ) Frothy. This is so that they have a " Sound but Spongy Finish " !
I.e the cooked edge is firm and slightly dry .
When the bottom is cooked, the Filler is added. Be it; " Cheese, " Various Mushrooms, " Meats, " Vegetables," or Whatever .
Then when they are Folded-Over they have [ as best as I can describe it ] a Cushiony Texture !
" That, " result in my estimation " Is 2nd., to none " !
It was also the way I was Introduced to Omelets. Which at the time I Despised, without ever having Tried them .