"Most of us have surely eaten scores of them". Nope. I don't much like them. I find them too eggy and too rich. If I lived alone I'd never make one. If I make an omelette for DH I'll have a poached or fried egg with bread or toast instead. We only ever have them at dinner. I couldn't face egg for breakfast. I feel sick even imagining it.

Took me about half the video to realize he wasn't saying stand-out omelet!

I guess I do more the standard way, but I like to get mine quite browned. Almost crispy brown, but without drying out the center.

I use the constant stirring method to make my ”french eggs” but have never done that for an omelet. May try.

He’s sure not afraid of butter! Or metal knives and forks on nonstick!

John, not to get weird or anything but I find it hard to imagine you becoming anything but a cool old guy.

Agreed! JL can't help but be cool.

Interesting video. I also have spent a lifetime admiring M. Pepin. I'm glad I watched the video. I could watch him do nothing, though usually I don't have patience for videos. I'm so glad I did. Except for the folding part, but including the exact way of mixing with a fork and slight browning of the butter, is how my father taught me to make scrambled eggs (plus a splash of milk)--including (on purpose, though) leaving some white spots. Father's way is a bit wetter and bumpy--much less vigor on the stirring in the pan-- being scrambled, but that's just ended and plated sooner. That was so surprising! I also like brown butter for my omelettes. I've been served the classic French soft and pale rolled omelette, including in France, and it's acceptable for eggs in the daylight, but It's underwhelming.

I love omlets. Do not know about Jacques, but I like omelets. 2 eggs whipped with water. Stainless Pan sprayed with Pam. Butter. Put in eggs. Let set, lift edges to let runney go under, add whatever, fold top over, and slide into plate. This is for one person, repeat for two.

@John Liu, I'm smiling indulgently at your idea of a man crush. As for omelettes, I'm not a particular fan. I like my eggs mixed into a custard and baked, as in a frittata or quiche. The first time I saw Jacques make a French-style omelette, I was mesmerized by his technique, but not at all tempted to try to replicate it.

Another Pepin admirer here 🙂

And I recently learned a microwave omelet recipe that is purportedly from Jose Andres, and I've been making them almost daily. They come out super fluffy and tender and you can customize with add-ins, if desired.

It's simply about 1 tsp each of mayo and some type of fat (I use olive oil) per egg, beaten well in a microwave safe ramekin or bowl, and for 1 egg you nuke for 30-45 seconds, depending on your microwave's power level. I put a paper towel over the top in case of spatters.

“Or metal knives and forks on nonstick!”

My thought, too!

I use closer to the standard way but don’t scramble the eggs quite as much. I do tend to whisk them A LOT before cooking. A splash of milk or cream is there, too. I can’t deal with scrambled eggs or omelettes that are runny. DH makes omelettes that are kind of a mess but taste great.

Great video, John!👍🏻 Have always enjoyed watching JP.

I love omelettes, just love them. Especially in a restaurant with a hearty side of perfectly salted crispy hash browns. I'd rather have that than something fancy-schmancy at a restaurant. If I had the chance, I could eat eggs and hash browns every day, I doubt I would get tired of that.

I don't make omelettes, though. I suppose I could but don't really want to be bothered. That's because to me an omelette isn't worth its salt if it's not stuffed with something. That something for me is meat(s) and cheese. I have no use for peppers, onions, beans -- any of that jazz -- in an omelette.

DH is a terrific omelette-maker. He has the knack for perfectly fluffy omelettes. He stuffs them with the requisite meat and cheese, but he sometimes adds shredded potatoes. I don't have the heart to tell him I prefer them without -- I'm not going to complain when he makes me dinner (unless it's something I really don't like...but that's rare).

As good as an omelette-maker he is, though, he stinks at hash browns. IDK why because he handles all other frying expertly -- there's just something about potatoes that does him in. Except french fries, which he puts in the deep fryer -- can't screw that up. :0) Maybe he's not prepping the potatoes properly, who knows.

I can’t make hash browns worth a darn. No patience? So I usually make roesti instead. Would like a surefire hash browns process!

John, stalker or not, I don’t blame you. I’d love to hear a voice like that.👍🏻

DH and I love omelettes. I usually fill mine with a sauteed mixture of green onions, mushrooms and red capsicum, with ham and shredded cheese added at the end. When we were in Viet Nam we got hooked on the local omelette roll, where a freshly made omelette is placed in a Vietnamese baguette (like a crispy crusted roll about the size of a hot dog roll) with hot chilli sauce and cucumber. I don't have the cucumber, but we often have them for lunch.

JL, maybe you could get a couple useful friends together and offer to help with some maintenance.

Colleen, you remind me of a sandwich I often got for lunch at a job I had: "omelette" (maybe more like scrambled eggs, but somewhere between), in a not-too-crunchy roll spread with their version of baba ganouj. Really satisfying! And yummy.

Yes, if I find it (the church), I was thinking of something like that. Or just make a donation. Things are getting hard and going to get harder for people - not all people, but many people. SNAP (food stamps) and Medicaid benefits and eligibility being cut, ACA subsidies to be cut, the job market is bad, on and on. Churches try to help - not all churches, but many churches.

Huh. I guess my scrambled eggs are really French omelets minus herbs. I'm not skilled enough to use a fork to stir them in the pan! To me, an omelet has more other ingredients cooked into it. And perhaps some cheese. It has been many years since I have eaten what I consider an omelet, because I prefer my eggs plain.

JP's the GOAT. I can watch him all day. And don't you love how he pays homage to his mother? So unpretentious and so genuine compared to today's influencers.

The store might have his name.

Love, JP.

I used to make various omlettes. One thing that’s fun in a mushroom omelette is a bit of ripe Camembert cheese (I use another similar type, but hard to come by and expensive).

I love how he speaks of his mother in the present tense, like she is always there for him.

I love Jacques also - as many of his shows as I've watched, there's always a new one, or one to rewatch, or some that I've missed. Thanks for sharing the omelette video and remember to always crack your eggs on a flat surface :)) I've practiced that tipping out method, it's kind of fun when I occasionally get it right. I like my omelettes any which way, but the French style is a favorite, preferably with a little tarragon .

I see he will be 90 on December 18, 2025! I remember a special on PBS for his 80th

with Lidia Bastianich, Rick Bayless, and Ming Tsai, it was so sweet !

May he live to be at least 100 !

His artwork is lovely.

Makes me think of Richard Olney, RIP , also an artist and French chef

It was from Olney's Simple French Food that I learned the 'lift and tilt' method of making a french omelette - his prose is enjoyable, I'll post a photo out of my well-worn book if anybody wants to see his description of 'rolled fines herbs omelet'

Back to Jacques, his 'Essential Pepin' came with a couple of cool DVDs (editing to say maybe it was one DVD) where he demonstrates his awesome knife skills from various ways to cut chicken to many vegetable cutting techniques and also a variety of egg preparations.... for anybody who still has a DVD player, haha (I do , so time for a rewatch)

https://youtu.be/hRgj3ssioC0?si=ZubWz0ANF7SyD2fI

A rough country style omelette that his mother would make. With leeks, the “asparagus of the poor”.

I would be so delighted to be as capable as him at 90.

The odds of which are, ??? This has been on my mind recently; I started wondering when I should start taking Social Security, built a spreadsheet to analyze different scenarios of life expectancies for maximum net present value blah blah, then realized since I’m still working, I won’t get any benefit now anyway - waiting is more or less the only sensible choice.

Another great watch, John thank you !

His dexterity to do that omelet inversion is so impressive, he even showed us how to grasp the handle! What a caring man - I remember him talking about his wife, RIP, quite a bit too, maybe in 'Heart and Soul' - he knew her so well and cared about her preferences with such love. I think she appeared in an episode or two

Good luck with your Social Security decision, lots of pros and cons for sure !

Happy retirement when it's the right time , just think of all the extra cooking you can do!

I weirdly enjoy my work so much. The biggest and most interesting game there is. I‘d play even if I didn’t get paid to. I might eventually want to play differently but I don’t see myself ever not playing, as long as I’m compos. So, I’ll just wait until FRA then revisit the question.

My FIL resembles J.P. Different accent, though.