Chef Adrienne Cheatham demonstrates techniques used by the pros for making perfect omelets in both the French and American styles. With Adrienne’s guidance you’ll be whisking, folding, and rolling restaurant-quality omelets at home with confidence – and never have to claim you were “making scrambled eggs all along” ever again.
Follow Chef Adrienne on Instagram at @chefadriennecheatham
Director: Gunsel Pehlivan
Director of Photography: Joel Kingsbury
Editor(s): Charlotte Carpenter
Host and Expert: Adrienne Cheatham
Sr. Culinary Director: Carrie Parente
Coordinating Producer: Tommy Werner
Culinary Producer: Tina DeGraff
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Director of Talent: Cynthia Simpson
Camera Operator(s): Erron Francis
Audio Op: Artem Kulako
Production Assistant(s): Albie Smith
Hair & Make-Up: Nicole Vidro
Culinary Assistant: Mary White
Research Director: Ryan Harrington
Copy and Recipe Editor: Vivian Jao
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
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48 Comments
I would've added a touch of water into the eggs before whisking to make em nice and fluffy
i like you humor and honesty. subd
Why would ANY chef recommend canola oil?
Some chefs say never add salt to eggs before cooking others are adding salt to eggs before cooking, who to believe!
Imma pretend maria carey is teaching me how to cook an omlette.
You’re a pro. I made one finally. The ouher curd was perfectly cooked, but did split and crack during the rolling process so I didn’t make a picture perfect oneI believe it was too thick and had too much wait on my spatula. I looked the inside a little longer because I prefer medium/hard scrambled eggs. I used roughly shredded Munster in the inside. I ate it with some toasted sour dough. Unbelievably satisfying. Low heat fast stirs. I need more practice but I think I am on the right track.
Well done – good training!
What a great video.
Thank you! I really enjoy your presentation style.
Okay, it takes a lot to sell me and this sold me. This is what a cooking video should be. Subscribed!
I just bought one of those curved-bottom, rectangular (Japanese?) pans. I'm anxious to make my French omelettes in it . I suspect I may use it once or twice and then go back to familiar. We'll see.
DON'T BROWN THAT AMERICAN OMELETTE!!! SO AWFUL
No you can't use canola oil, or "other oil" 🤢🤮🤢. God damn butter! The French would chop off your head!!! No substitutions!!!! SMH "professional chef" 😤 😒 🤦♂️🤦♂️🤦♂️
Also not how a French chef folds the omelette… taps pan and rolls.
Literally at the intro she says "over cooked eggs/omelette taste like sh*t…" yet here we are with brown AF eggs "American style" ??? Dafaq noo🤦♂️🤢🤮.
And you are supposed to be a professional chef? Ahh no hun, an American omelette (if prepared correctly) is just folded and cooked on low. Not high temp fml
For the American Omelet you forgot sauteed onions, mushrooms and bell peppers.
Always sauteed!
With more ingredients, you will obviously have to add more cheese.
I messed up the first 2 times but this time around these are the best, most efficient method of cooking poached eggs ever!! Thank you so much ❤
hello to comical, now eggs tortillas have Geographical names, after ancient tribes, and cartographers. saludos Iberoamericanos
No seed oil!! Why promote that crap with what we know now?!
Why do chefs insist on a creamy interior? I know that is 'the way to do it' but I flip mine before rolling so the inside is cooked.
As long as you can fit it between the folds of an omelette ….. Am I the only one reading something completely different into that?
She should take 5 minutes to watch Jacques Pepin’s video on omelets.
Add just a little bit of Salsa to the top of the omelet to jazz up the flavor.
No salt in the french omelet? I would even use salt and pepper, and im a traditionally trained danish chef. Maybe you just forgot?
Chef Cheatham; your videos are perfect!!!!!
Brown omelet? I would never..
Thank you for teaching. You're so charming and witty ❤️👏🏾
Love Chef Adrienne. Enjoyed this video but I already feel pretty proficient with omelets. However, her video on poached eggs is a complete game changer and unlike anything I had seen before. You have got to check it out.
I do my American omlet wet
gross its not cooked in the middle still runny
Professional.al.chef, mais quelle blague… aux usa tout le monde est un chef pro meme une ménagère 😂😂😂😂😂😂😂
What a top chef x
"….bragging rights…" 😂😂😂…oooookay….
I wish she had mentioned the heat of the pan because mine end up being fully cooked scrambled eggs within seconds unless I set the heat to 1
I didnt know Angela Rye was a chef too …
Bright ,funny,intelligent and full of personality….way to teach ,thanks
Where can get that artistic apron,it’s amazing.
for the american omelet an acceptable garnish on top is KETCHUP!
Great style…French for me!
Not omelettes but on a previous recipe by Adrienne I loved your poached eggs recipe. The best poached eggs that I have ever cooked. I love a runny yolk and it was perfect. Thank you for all these great recipes. Jon x
My favourite way to do omelettes is a cross between the two shown – soft and slightly under on the inside but browned and fried on the outside. I also can't go without a bit of melted cheese, some chopped parsley and thinly sliced ham or diced bacon in the middle. And always some cracked pepper on top!
We gonna skip over how gorgeous this woman is? Nice omlette tho
"little bit of salt" reminded me of " two shots of vodka"
So what makes someone a professional chef. Is there a plaque or something
French omelet missing some green stuff inside
Acturall Waffle House makes the best omelet. No one better.
French omelet? It has nothing inside, what's the point?
I use a Method by the Late Chef John Beard. If recollection Serves me Correctly . I Whisk or Beat the eggs until they Are
somewhat ( or moderately ) Frothy. This is so that they have a " Sound but Spongy Finish " !
I.e the cooked edge is firm and slightly dry .
When the bottom is cooked, the Filler is added. Be it; " Cheese, " Various Mushrooms, " Meats, " Vegetables," or Whatever .
Then when they are Folded-Over they have [ as best as I can describe it ] a Cushiony Texture !
" That, " result in my estimation " Is 2nd., to none " !
It was also the way I was Introduced to Omelets. Which at the time I Despised, without ever having Tried them .
In using Butter add upto 50% Olive Oil . This will Prevent Burning !
In French "omelet" it is feminine – La omelette. Not Le, as you had written.