Jacques & Claudine Pépin: Classic French Omelet

Jacques & Claudine Pépin prepare a Classic French Omelet at the 2011 Food & Wine Classic in Aspen.

Jacques & Claudine Pépin prepare a Classic French Omelet at the 2011 Food & Wine Classic in Aspen.

Read the transcript of this video
This is the classic French omelette. When you beat your egg, don't go around like that with a fork, because it's like a wet mop, it goes around. You really have to go from one side to the other so you don't have any white. Okay, salt, pepper. This is the classic French omelet. It is not better then the commercial omelet often in France like my mother would do, an omelet just like we do here. But the classic French omelet, I'm going to move the pan. And the fork very fast all the time to get the smallest possible curd That I can get, to get a very creamy mixture. So I put my eggs [SOUND] three eggs. [BLANK_AUDIO] [SOUND] So I'm moving it and bringing back that lip around. And this is an old [INAUDIBLE] otherwise I look like an idiot. When things sticks. [LAUGH] [SOUND] And now I'm bringing my fork around and start bringing that lip back. This way. I press it so that I have a half moon here. And then, To bring that lid\g back you bang your pan here. That lift it up. To bring back the other lit\g. Now you change hand. Ready to bring it to the edge. [APPLAUSE]
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Jacques & Claudine Pépin: Classic French Omelet


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