Omelet

I was a little skeptical, but super happy with the result of following Chef Keller's method. And clean up was easy too! My usual fork = blender attachment, my usual bowl = blender container. The only added item was the sieve. DO IT.

I watched the lesson this past weekend & NEVER EVER thought to finish an omelet in the oven. I woke up this morning and tried Chef Keller's recipe. I had Salsa Tartufata (truffles) from a recent trip to Italy and spread a hint of sour cream to replicate Keller's creme fraiche and chives from my garden .....a perfect omelet. Thank you Chef, you are truly an inspiration!

I cannot wait to try this tomorrow morning! Thank you Chef Keller for another wonderful way to prepare eggs!

I've never seen such an easy, foolproof method for making an omelette. Yes, it takes longer and dirties a lot more dishes, but the result is so beautiful and refined that I'm adopting it for life. I definitely prefer sliding it into the oven to cook through rather than the tricky flick-of-the-wrist flip that can often wind up making a mess.

Superb preparation and presentation that respect the quality of the ingredient. Wahoo!

As soon as the lesson was over, I just could not wait to try this method. Wala! Perfect, the first try. Thank you.

Some tips not covered... most important thing is egg consistency, thickness on the pan, and heat. I went through some trials and you can learn from my mistakes. Dont try and use a Vitamix (it makes them foamy), and don't pour all 3 eggs in the pan bc it's too thick and will take too long to cook... with large eggs all you need is 2. That will ensure the eggs cook more evenly and consistently without having to wait 10-15min in the oven. And, make sure to keep the heat low! Otherwise, the eggs get fluffy and you cant roll it. Also note the egg needs to be cooked enough so you can spread toppings, but you can leave it a bit underdone because it will keep cooking a bit after a tight roll is made. I did creme fraiche, sausage, and cheese filling and it turned out great. But, as other notes, this isn't scalable unless you have a bunch of 8" nonsticks lying around. But, great for impressing 1 person, haha.

This is such a wonderful course in particular and series in general. I've never like omelets and now it's easy to see why. Appreciate the detailed attention to ingredients and preparation. Chef Keller is a wonderful instructor. Never condescending, shows every step. We will re-watch this persistently while we patiently practice the techniques [grin].

I love the technique. I made mine filled with creme fraiche, diced bacon and shalot, topped with shitake mushrooms and chives.. It was absolutely delicious!

My first attempt by using Thomas way, must say it turned out very well!! Now I can finally make some good looking omelets and play with the fillings 😋