@MrDSAPPY

I’ve been making this for 2 years and this is what I’ve learned
1. Most normal people won’t have fresh eggs so use a fine mesh sieve to filter the albumin.
2. Unless time is a huge factor or you have some sort of injury to your arm, a “hand blender” is unnecessary and creates too much “froth.” Just use a whisk vigorously.
3. 3 eggs might be too much for your pan size and shape. Notice how he doesn’t pour all of the mixture in the pan.
4. I can’t stress how important a hot pan is. Medium high works well.
5. I’m no Michelin star chef but most French chefs I’ve seen on YouTube would make this much more creamy on the inside with a smoother texture on the outside.

@davidwootton683

I have been cooking for people for 50 years. And there is still so much to learn from other brilliant Chefs. Great video Sir!     Kind regards, and greetings from Africa.

@mgr001

Never mind the omelette, your video technique is perfect.

@rizen22

Him: half moon
Me: Banana

@simongb7897

There are good and bad omelette never truly tasted a sublime one until I went to a French restaurant and it was just memorable, perfectly cooked but still light and fluffy so good I had to go back 3 weekends running.

@umeshkhalikar6611

Great Technic.

@Rohit_M

I've mastered this for my breakfast. I add a small amount of shredded mix of provolone, cheddar and jack as my cheeses for the filling just before I begin to fold my gooey goodness. I top it with white pepper and dry parsley. I take pics of my perfect creation and it is a thing of a beauty. I did learn a new fold from your video here so I will definitely try that next time.

@ponemark

My X (RIP) used to make the best tomato omelette. Little Tomatoes fried till there blackening then add the beaten eggs couple mins baby belle cheese and rock salt.

@lonnytirri1138

I put organic provolone cheese in the eggs while it's cooking melting it you never had it better. It will make you make a nother one yourself unsalted butter milk in your omelet you will bring out the European style of cooking and the egg twisted sourdough bread and you will be in heaven. Have fun In the kitchen chow baby and that's awesome you have a great day sir.

@arlen321

I like filling my omelets with mesquite- smoked turkey and pepper jack cheese.  I'll top it with red pepper flakes, paprika, course ground black pepper and occasionally add red hatch chile sauce.

@stasdimov310

i just dice some onions, and put them on the pan salt them a tiny bit until they are golden brown, maybe add some curry, then i make the omelette and put in the previously made onions, some diced miniy tomatoes and a little bit of diced feta cheese. And because feta is quite salty i do not add salt to the omelette mixture

@CaptainCAVU

Bless your heart! Waffle House has been using their milk shake mixer to "aerate" their eggs to get the "frothy" mix for omelettes for over 50 years and I don't think they have any Stars. But they have a heck of a floor show some late nights...

@phil4977

That looks wonderful. Gives me a reason to use the hand blender

@micheleg.2244

My usual filling is: grated mature cheddar (or Parmiggiano Reggiano) + a little finely chopped rocket salad . Sometimes I also put slices of cooked beetroot

@pavelow235

Good attempt 👍

@Moykel

Two great tips: how to crack the eggs on flat surface & how to get frothy interior. Thank you.

@trinitywildcat

The thing I've learnt is to ensure that I speak to chefs before they prep my food as I have to know not to use butter ever when cooking for me

@keithmanning5279

Feta cheese, onion, and cherry tomatoes

@scotttiory7234

Very well presented. Thank you.

@balakrishnanamarthalingam5128

I’m a omelette lover. Malaysia