Go to the Recipe: Traditional French Omelette
I never salt my eggs as it Breaks down the egg and makes it like water and quite frankly it’s a weird way to roll it
I find my eggs weird and « gummy » if I don’t salt them in advance.
Jacques would be correcting you with the folding technique. He would instruct you to hold the skillet handle by the bottom, lift the pan to about a 60* angle, and then roll the egg down onto itself, placing the seam down. That said, you are a professional chef, and I am just an amateur Pepin lover.
I've assumed that the hexclad is all hype. How is it actually any better than a random nonstick pan?
Hello Wes, You can use metal and scouring pads with them. We really enjoyed that feature. It is an all around great non-stick pan without any funny chemical business. They are worth it.
How can one, honestly, say something is "worth it" when they did not pay for it? This new hex clad BS is souring me even more that I paid money for advertisements. We get it. Breville sponsors you. You sell Joules. Now, Hexadecimil cookware. When is any of this funnel down to us subscribers?
this is a comlete myth
I believe the comment you're taking issue with is it funneling down to subscribers. I don't imagine the pro's Matthew are mentioning would be of much use to me but they might be to others...so I don't object.
If you plan on mastering the French Omelette I'd suggest you get a new 9 inch nonstick pan, a cheap one is fine and use it just for that purpose. Not sure I like the spatula though. They tend to make larger curds and creases in the finished omelette. The jerk chef that I made these for insisted on a perfectly smooth ( like a sheet of American cheese ) football shaped omelette with a soft but not liquid center. Plastic fork and the back and forth / figure 8 seemed to do it with a pitch to the front crescent roll forward and then a roll back. To finesse you put an Asian roll technique on it ( see omorice vids ) and that shuts the jerks up.
Hi there Keith, just to clarify a point on these pans. First we bought them simply to test out what pans we liked for cooking eggs. They were one of 15 different pans that we purchased and we did like and use others. We have zero sponsorship from hex clad at all. Breville does make pans as you have seen us use but do not have a non stick. In the video here for the French omelette we are using a green pan, this worked best for this application because it didn't have rivets for the handle. Matthew is giving you his personal opinion on how he likes those pans, he prefers to stay away from added chemicals in the products he uses and has wanted to try these pans out since they came on the market. But if you have any questions about how we liked or disliked the performance of any of the pans you see in the videos just let us know. We will give you our honest opinions wether they are from Breville or not. Thanks!
I don't salt my eggs for only one reason: I like to use a black lava salt, or a pink salt, and I like the way it looks for presentation. If i were to use kosher/table/etc. i would do it all in advance. I've cooked more eggs than I can count, and honestly can't tell the difference between the pre-salting and post-salting
Hey Matthew, I own an 8" hex clad and have never experienced that level of nonstick as shown in the video even after repeated "seasoning" of the pan based on hex clad's information. Are you doing anything different as it comes to seasoning the pan to make it that nonstick?
We just followed the instructions from the manufacturer RED.
What was the ingredient used to brush on the omelette towards the end ?
Melted butter.
> If the butter sizzles rapidly and starts to brown, your pan is too hot
I'm finding this is happening with the HexClad pan and the suggested temperature of 135ºC. Is this really the correct temperature or a typo?
Hello Steve.
275 °F / 135 °C is the correct suggested temperature but there are a few discrepancies I want to note that I'm seeing in the video that might help you out. I will be the first to admit the development and video was shot a couple years back and we have really dialed in how we like to cook on Control Freak(s) since working on the launch of the Control Freak Home. Here are some KEY things that jump out to me while watching this video again. We do love to update older content and this recipe feels like it could be a good candidate for that.
- Pan temp was set to 300 °F / 149 °C at the beginning then turned down to 275 °F / 135 °C shortly after the eggs were added.
- Room temperature butter was added to the pan as it was preheating at 90 °F / 32 °C.
- After the eggs were added, the pan never got above 223 °F / 106 °C and the pan was removed from the heat at this point. This can be seen in the video when the devices screen turns grey.
These are really important details because the temps and techniques in this video are very similar to a French style omelette produced over a gas burner. The success of this style of omelette really comes down to the temp the pan is preheated to before adding the eggs, when it's removed from the heat, and how you move the eggs during the carry over cook.
I hope this is helpful and sorry for the ramble in response your simple question about the temperature!
