Weekend cooking – a simple omelette (video)

I really enjoy the old school, no nonsense, no flash Jacques Pepin. Too many of the new TV celebrity chefs are generally either preparing food that is too complicated for most people or they’re too full of themselves to watch. Pepin is a bit demanding (and grumpy) but that’s OK for me.

What’s nice about this video is that he shows how to quickly prepare two types of omelette, so go ahead and choose the one you prefer. As for me, I like my omelette to be bave (drooling) on the plate.

NOTE FROM JOHN: I’ve watched Julia Child before preparing an omelette and it was quite interesting.  Apparently, a good omelette is harder than you think – or at least, takes a bit more thought than you’d think.  Part of it is how many times you beat the egg – I believe America’s Test Kitchen said 30 or 40 strokes with a fork, no more.  And, as I recall, you get the pan hot and cook the egg relatively fast, then roll it up and it’s done so that, as Chris notes above, it’s a bit wet on the inside, cooked on the outside.


An American in Paris, France. BA in History & Political Science from Ohio State. Provided consulting services to US software startups, launching new business overseas that have both IPO’d and sold to well-known global software companies. Currently launching a new cloud-based startup. Full bio here.

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  • hollywoodstein

    Like Rachel Ray.

  • BarbinDC

    Some of his ideas on “Fast Food My Way” are just inspired and some are also soooo simple. However, when you watch this video, or any of his shows for that matter, keep in mind that his sponsors supply him with an endless supply of pots and pans. If you use a metal fork the way he does, you will be buying new non-stick pans on a weekly basis. Wooden or silicon utensils are the way to go, if you want your pans to last longer.

  • Zorba

    Sure, let’s throw those greasy fritters, K.! Just not her southern fried chicken- it’s not so good for you, but it’s tasty. We can eat the fried chicken after we throw the fritters.
    ;-)

  • http://adgitadiaries.com/ karmanot

    Jiro and Ramen Girl!

  • http://adgitadiaries.com/ karmanot

    Gives new meaning to the term Betty Crocker.

  • http://adgitadiaries.com/ karmanot

    I knit my brows in delight!

  • http://adgitadiaries.com/ karmanot

    I know. It’s shameless. Why, last week I ate a quiche and am just mortified to claim it.

  • http://adgitadiaries.com/ karmanot

    No, my senility is just another dimension.

  • hollywoodstein

    P.S. I have no financial interest.

  • hollywoodstein

    Seriously, check out Jiro Loves Sushi.

  • hollywoodstein

    Love scrapple. Don’t hate the scrapple.

  • hollywoodstein

    I’ve got all of his books. Interesting man.

  • hollywoodstein

    Bourgeoisie! a frittatalet when the rest of us must make do with frittatas. Snif, snif. To the tumbrels with you.

  • hollywoodstein

    Lerv.

  • hollywoodstein

    I just don’t want you to make the mistakes, I’ve made.

  • hollywoodstein

    karmanot are you drinking?

  • hollywoodstein

    even had the smiley face, and miss woodstein does not smiley face often.

  • hollywoodstein

    And if not, why not?

  • hollywoodstein

    karmanot, are you drinking?

  • http://adgitadiaries.com/ karmanot

    Bodhi realy like carmalized onions, but takes a determined stance against carrots.

  • http://adgitadiaries.com/ karmanot

    I wonder what Paula Deen would look like as the filling in an omelette and what technique it would take to make her palatable? Where’s that sniffing Lion when needed?

  • http://adgitadiaries.com/ karmanot

    I’m with ya Zorba. Let’s get together and throw greasy fritters at her next time she’s in town! :-)

  • http://adgitadiaries.com/ karmanot

    Pualla Deen’s cooking show is to Jacques Peppin, what Jerry Springer’s genre theatre is to Shakesphere.

  • http://adgitadiaries.com/ karmanot

    The power of scrapple!

  • http://adgitadiaries.com/ karmanot

    snif, snif

  • Baal

    Jacques Peppin has always been my god. I learned so much about cooking from his show. I remember this one very well.

  • hollywoodstein

    I don’t give her enough credit to rise to the FU level.
    And if you don’t know that eating food loaded with butter, sugar and cream is bad for you many someones along the line did not do their job very well.

  • hollywoodstein

    Dunno, don’t watch her show. She’s more of a personality than a serious chef.

  • http://www.facebook.com/monoceros.forth Monoceros Forth

    Paula Deen cooks? I thought half her stuff was dressed-up food products out of boxes.

  • Zorba

    Yes, I realize that it was a business decision. Doesn’t mean that I have any respect for her decision whatsoever, though. As I said, fuck her.
    I’m getting more than tired of those honchos who continue to make “business decisions” regardless of what is best for the rest of society (and in some cases, regardless of whether it is even legal, although that was not Deen’s misdeed), whether those honchos are heads of banks, insurance companies, food and/or “life style” empires, whatever.

  • hollywoodstein

    This time I wasn’t kidding. Witness:

    http://www.pauladeenhome.com/PDH/

  • hollywoodstein

    To the Bat Google!

  • hollywoodstein

    I was only joking. Miss Deen’s decision was a business decision and not related to her diagnosis. She had already captured the high fat market, and was hoping to market herself as a lifestyle brand ala Martha Stewart, which for most people includes aspirations for healthier eating.
    I think she was even trying to sell furniture with her name on it. Some of the slogans being pitched went like, Comfort Food, Comfort at Home, Paula Deen or some such.

  • Zorba

    Actually, I have seen Paula Deen’s show. And before she fairly recently “came out” as a diabetic, her recipes were truly fat-filled. She is trying to change that now, but she basically beat the drum for her high fat food for two damned years after she learned she was diabetic. So fuck her.
    And I love butter, but I admit that I use less and less of it. I use more olive oil and canola oil now. You don’t have use tons of butter to make a decent omelette.

  • hollywoodstein

    To anyone who appreciates the accumulation of fine details or just a foodie in general, may I recommend:

    http://www.magpictures.com/jirodreamsofsushi/

  • hollywoodstein

    Don’t feel bad he’s no doubt made many thousands in his life so this is second nature to him. His technique is amazing. Little things like the quick puncturing of the yolks, the radius of the fork, the amount of butter, the temp of the pan, just a master.

  • hollywoodstein

    J’accuse!

  • hollywoodstein

    This is the promise of youtube.com not cats. There is so much on there to learn on there that can improve peoples lives in ways little and large.

  • hollywoodstein

    You clearly have not seen Paula Deen’s show. Apparently she does something she calls cooking, but I think she is a lobbyist for the butter industry:)

  • hollywoodstein

    Several five star properties include making an omelet in their evaluation of kitchen staff, so you’d better make a good one if get your foot in the door.
    If you are hired, probably for the graveyard or morning shift they train you on the menu. The first order of business is to take a dozen flats of eggs and stand at the stove making omelets. You generally have to be a pretty accomplished chef, sous or a culinary school star to get an interview at these places, so it is interesting to see how many times they have to try their best to meet the standard, no brown, no white, no film, just wet enough inside to cook to a cream in the 20 seconds it takes to get to the dining room or longer if delivered to a room. Also, you have to be able to make timing adjustments for different fillings like cheese, lobster, truffles. Also potential special requests like light brown, browned, dark brown, brown but not too brown, gold on one side.
    One property you have to make 20 perfect omelets straight before you are allowed to move on with your training on the morning/room service menu. It is an interesting rite of passage to see someone who is an executive chef anywhere else standing at a stove having his omelets rejected all day while everyone is watching you. The only solace being they all went through it too.

  • Zorba

    LOL! John, there is no such thing as “enough butter.” ;-)

  • Zorba

    Dogs are great if you want to experiment with cooking. Man, they’ll eat absolutely anything, and make you believe that your biggest kitchen mistakes are the height of haute cuisine!

  • http://AMERICAblog.com/ John Aravosis

    Sure you got enough butter there, Jacques?

  • http://adgitadiaries.com/ karmanot

    True, My Bodhi Dog does not want me to stop trying!

  • http://adgitadiaries.com/ karmanot

    Thank you , a frittatalet has always worket for me.

  • Zorba

    Ah, an omelette is really not any harder, M.F. It just takes a bit of practice, and it’s well worth it. Not that I am disparaging frittatas- they’re great, but they’re a totally different thing.
    ;-)

  • http://www.facebook.com/monoceros.forth Monoceros Forth

    For people like you, and me, the frittata was invented. Much easier and just about as tasty. :p

  • HolyMoly

    He makes the folding and flipping look so easy…I, on the other hand, would wind up breaking the egg into pieces (overcooked, of course) and flipping it onto the floor for a doggie buffet! I once tried to make an omelet Julia Child’s way, which she cooked at high heat so it’s only supposed to take about 10 seconds to cook….NOT a pretty outcome when I tried it out. :-)

  • UncleBucky

    I’m inspired. BRB. (sound of kitchen noises)

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