Chef Anthony Strong visits Spruce in San Francisco, where chef Mark Sullivan makes the perfect, fluffy omelet.
My name is Anthony Stong. I'm the chef at Locanda in San Francisco. [MUSIC] I am here at Spruce to eat the omelette, which I absolutely adore. [MUSIC] Eggs are a tricky thing. Omelets specifically take some serious attention and skill. And the thing I love about the spruce omelet is how perfectly fluffy and seasoned it is. No color at all with just the right. Mound of the Brie or Camembert. [MUSIC] Mark is one of my favorite chefs in San Francisco. he's the kind of chef that all of us are, younger guys, totally wanna be when we grow up. And just an all around great guy. Traditionally like if you go to Denny's, right, and you have this omelet that's filled with all this stuff, right. And traditionally a French [UNKNOWN] Wouldn't necessarily be this huge, a three, four egg omelet. This is a nice two egg omelet for an appetizer. What's really crucial with eggs is they are fresh. Cuz an egg, believe it or not, is porous So it dehydrates. You see how the yolk is standing up like that? If you cook an egg and the yolk is just sitting flat, it's an old egg, it's lost a lot of it's moisture. Oh, I didn't know that. Now the cream is important. It kind of breaks the protein up a little bit, so it gives it a nice amount of creaminess. And no salt at the beginning? No salt, that's really crucial. The salt draws out the water and you get this broken, runny mess that comes out. [SOUND] It's really important that you keep moving the pan. Little tiny circles. You can see that stop. Yeah that's it.>> And see it a little bit runny. Yeah. Okay. You have the salt to Do not flipping the thing. Yeah I don't like anything in the eggs. I'd like to, you know, I'd like to stress it around. That's something I like about your omelet is that there is nothing inside and you're not screwing the eggs and that's all. Yeah, so I like reason eggs I think they work very well together. I know you use a lot of lemon in your cooking. Oh, yeah. In fact, this is a dish at Laconda. [LAUGH] [LAUGH] [MUSIC] The last thing is this cheese, so. I like the braise, so we just stick it under the salamander just for a second, just to get it soft. This is a Parmesan broth. And it's pretty, right? Yeah. So this is. And we got all the stuff here, so think it'd be fun for you to jump in. Yeah, I'll- Jump in. Oh yeah, totally. If I wanna get a sense of a cook's skill, I'll say okay, let's make an omelet. And you can tell pretty quickly Their skill set. No pressure, huh? [LAUGH] I actually- that's so funny you mention that. I went in for a job trial one day and the chef said, back in the kitchen, make me an omelette. Right after the interview. Yeah. I got the job, so I must not have screwed it up. You did alright. Oh my omelette roll sucks. Yeah, you're all right. That looks better than my omelette actually. [LAUGH] I totally wanna work lunch service here. [LAUGH] You're hired. [MUSIC] You gotta do breakfast more often. Yeah. [LAUGH] [MUSIC] I've always been a fan. I've always been a fan. [LAUGH] Yeah, I sneak in Would come here sometimes late at night for that catch of the day Yeah. Hanging out for an entire afternoon, drinking wine at the bar and eating an omelette on a day off is absolutely incredible. Always followed up by a nap. [MUSIC]