Dining and Cooking
American Recipes

How to Make Omelets Like a Pro



Rolling sunny, tender eggs around a tidy filling doesn’t require much more skill or time than a hearty scramble—but the result is much more polished and satisfying.

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23 Comments

  2. J S

    Pushing the PTFE Teflon coating after all the horror stories of their forever chemicals in the environment – and our bodies? Really would expect ATK to be showing us alternatives to them, at every opportunity!

  3. Enter Name Here

    I'm on a tight budget right now, my breakfast of choice are eggs and as soon as I search for egg recipes this comes on. This is perfect, now I practice this every day. More videos with this format please.

  4. Aaron Sines

    Teflon is also made with PFAS, or forever chemicals, which eventually flakes off into your food and into your wastewater.

  7. Alexander Mayer

    Very pointless and misleading video. The omelette that strikes fear into a chef's heart is the FRENCH omelette, which indeed is a prime test given to a prospective chefs. The eggs are softer and fold is almost everything. There is no oven hold and steaming with a cover. And, yes, they can be made in carbon steel. The stuffing, according to Jacque Pepin is done after the first fold, even though he used non-stick in the video I have watched. In no way did he make basically scrambled eggs and smooth into an omelette, although maybe that is a good way for me to view it. I am working on this technique and have lots of questions about this elusively difficult performance. I have never had anything but a mediocre omelette at a buffet station. Why don't you teach real cooking? And, no, I don't think you would hired with this chef test.

  9. chef Beno

    I’ve been cooking for decades, And I must say… This is scrambled eggs folded; not an omelette. 😢

  22. Michael Valadez

    Pull the eggs into it self..on a reasonable medium heat ..remaining egg could be wet.FLIP the omelet turn off the heat..add filling cheese..fold a third of the omelet and roll out onto a plate into a roll.No browning of the eggs or it should be tossed out..start over !

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