How-to's, Recipes, Behind the Scenes
PrintHow to Make a Rolled Omelet
Produced by cia_b of Writing With My Mouth Full
The Takeaway
George Weld says:
- When you scramble eggs for an omelet, you want them to be completely homogenized. At the same time, you don't want to beat too much air into them. Use a fork instead of a whisk to beat them till they're well-blended and the whites are scrambled into the yolks.
- A nonstick crepe pan works well, but you can use any nonstick pan; use a little bit of fat in the pan but not too much.
- Blend eggs with one hand while shaking pan with the other, breaking up places where egg is starting to congeal with a fork. If eggs are congealing too fast, lift pan off heat.
About the Chef
George Weld is a self-taught cook who grew up in Virginia and the Carolinas. He has been cooking eggs since 2004 at his restaurant, Egg, in the Williamsburg section of Brooklyn, New York. In 2005, Egg was named best breakfast in New York by New York magazine and has been featured or reviewed in the New York Times, the New York Daily News, Japan's Title magazine, and Charleston magazine.
Egg's address is 135A North 5th Street, Brooklyn NY 11211; 718-302-5151. It is open 7 a.m. to noon weekdays, 8 a.m. to 11:30 a.m. weekends.
About the Video Folks
cia_b is a Filipino New Yorker who writes with her mouth full at writingwithmymouthfull.com.
When not dealing with scut as a medical intern, Stan Kang flexes his one creative muscle by making still and moving images.
More in this series: How to Poach an Egg, How to Scramble Eggs
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7 Comments:
It's a very good demo of how to make a real French omelet. - beautiful coloring and no browning. Perfect, except for how the eggs were cracked. Tappingthem on a flat surface, rather than the edge of the bowl, is a much preferred technique among French chefs. this will prevent you from adding any shell accidentally into the omelet and will also prevent any bacteria on the surface of the egg from being pushed into the egg itself.
thank you.
Linda
linda at 2:03PM on 04/16/07
gorgeous! I can't wait to try this (probably about ten times before I get it right)
misssbhavens at 4:55PM on 04/16/07
Yeah. Nice video, Cia, George, and Stan. Mr. Weld makes that look so simple, but like all great practitioners of whatever the field may be, I'm sure it's easier demonstrated than done (at least if the doer is me).
Adam Kuban at 5:49PM on 04/16/07
i've been making omelet the wrong way all this time!!!
love the video, by the way. more commentary next time!
G. at 6:41PM on 04/16/07
I love omelets, and could eat them all day. This cook has a very subdued style, for someone who's perfected an overlooked, admirable skill.
Sandro at 3:41PM on 04/20/07
Wow! That was really helpful. I love how sometimes you can struggle with your mom's self-taught technique for like, ten years, see one professional demonstration, and feel like you've got a new religion.
B
Hand to Mouth
Making Stock of the Situation
A blog for the penniless gourmet
handtomouth at 5:35PM on 07/31/07
Metal utensil plus nonstick pan? Really? I suppose it's the back of the fork, but I'd still be wary...
EtherMaiden at 9:36PM on 11/18/07