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Food Lab Basics: POV French Omelet

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This is a classic French omelet, which I like to think of as very soft scrambled eggs that are giving themselves a hug. The technique I use is as classic as it gets. You've probably seen that video of Jacques Pepin doing it way better than me. He's a master.

It's not easy the first few times you do it, but the good thing is that even if you mess it up, you still end up with a decent breakfast, and the ingredients are inexpensive. You’ll want a decent nonstick pan (mine is a 14YO Calphalon SLIDE. Still in good shape. If you have a very well seasoned carbon steel omelet pan that works too (but chances are if you have a pan like that, you already know how to make an omelet).

In France, omelets are frequently eaten as a light supper with a salad on the side. If you do as the French do, you get two opportunities to practice it every day!


PLEASE READ!

The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.

My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.

If you would like to donate to our free meal fund, head to https://www.toasttab.com/wursthall/ where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.

If you would like to make a monthly recurring donation of any size, head to my Patreon account at https://www.patreon.com/kenjilopezalt. 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.

Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: https://www.seriouseats.com/2020/03/food-safety-and-coronavirus-a-comprehensive-guide.html#comment-anchor-452226
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Cooking

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