How to make a Michelin-starred omelette at home?

Question

Is there anyone who has attempted to prepare a Michelin-star omelette at home? I wonder the procedure and the components that will be used.

Answer 1

I've been eating smoked mullet omelets for decades, smoked fish to me, is like bacon, who doesn't like bacon for breakfast, the crab one sounds good, thanks guys!

Answer 2

We're sooooo lucky, privileged, to get this content.
With a decent kitchen and pans etc., this channel, sky is the limit for your cooking.
Slaps the head off me reading 'Ready Steady Cook' through 90s, Masterchef etc...
Love these lads sharing the wealth, they've kicked my cooking up the áras...
Can't wait to eat their food!!!!

Answer 3

Tiny quibble - Nellie Melba was a soprano not a ballet dancer. Apparently Melba toast was an Escoffier solution to her announcement that she had gone on a diet. Fantastic content and love your rendition of Arnold Bennett. One of my favourite dishes in London (Brown's or Mount Street!)

Comments

Might be better to call her an Operatic soprano so that her entire performance/appearance is taken into consideration. Edit on your recommendation I'll try making an Arnold Bennett. I have many shops nearby that carry smoked fish so I'm very much looking forward to making it – I'll probably go a bit lighter on the cheese than their recipe.

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Dame Nellie Melba dancing in a ballet will be an image I cannot forget.

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And she is the pride of australia still to this day

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Indeed. Her and Auntie Jack.

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I think they are getting Nellie Melba confused with Anna Pavlova.

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when it cut to the picture i thought "she ain't no ballet dancer" lol

Answer 4

Canada here, I'm here to tell you how much these contents have changed my life. Admittingly I'm not much of a cook but I'm trying and started a few months ago with one of your potato dishes which I've made twice now. It's a lot of work but well worth the time. I've read this egg content twice now and I'm so excited to try the potato de tortilla soon. And of course, I'm gonna buy some caviar. Honestly, the best thing I've come across.

Answer 5

This was great! Love that this was just a great excuse for Jack to eat straight spoonfuls of crab. Mmm.

Answer 6

I love that though you guys may not have liked all the dishes. You gave it your best, admired the technique and simply acknowledged that you just may not have cooked it right

Answer 7

Was hoping for the Omurice omelette by Motokichi Yukimura. Although it's not a Michelin-star omelette, you guys should give it a try because of the technique (could make good content)! Much love, great stuff as always!

Comments

The mountain one was intended by Tomos as a hommage to that (not a very good one imho having eaten it a few times) albeit with the addition of spider crab and laver bread

Answer 8

You guys are the best in the business, keep the content coming!

Answer 9

Thai here. I've been to Sam Lor way before they have this egg dish, and I really wanna try. Though to comment, your top part is just a few seconds from being burnt. I suggest lower heat, or fry and then pour the whipped egg very quickly.

Answer 10

Sorry, Thai omlette do not add flour. Only eggs, crab meat, and fish sauce

Comments

True❤

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True, fish sauce, seasoning too.

Answer 11

Hey Fallow we really need a Dessert version similar to the 1920 each decade to now or just classics

Comments

There are some awesome desserts as well.

Answer 12

Thank you for this amazing experience, love all the content

Answer 13

Damn nice to see you folks growing your audience so massively, you deserve it. You are doing an absolutely wonderful job with this content.

Answer 14

I think that your love of food shines through in these contents and that does a lot to excite the public to try your restaurant. Successful chefs, successful business... banging out omelettes! Well done.

Hairs coming along nicely too.

Answer 15

Thank you for this content. Superb!

Answer 16

Jay Fai use lump blue crabs knuckle, to give the firm texture. Really impressive frying technique though.

However, I think the best omelette in Thailand is crispy oyster omelette from Hoi Tod Nai Mong (also Michelin bib).

Answer 17

I'm so glad they don't take themselves too seriously, love this content

Answer 18

Frenchie says: Boursin is OK, not just a British thing. But not "heritage" either. Most impressed by the Thai omelet turning its copper pan into a steel one.

Answer 19

In France I personally like to eat bousin but it's still an industrial cheese like babybel or vache kiri which are very well known in our supermarkets and often eaten by children. More generally we French like butter which we consume a lot but also mature cheeses which can be found everywhere at reasonable prices.

Answer 20

@Fallow Will you were kinda right but got confused, Peach Melba is named after Australian Dame Nellie Melba who was a Opera singer, Pavlova was the dessert named in honour of the Russian Ballerina Anna Pavlova as she was touring in Australia (aha Pavlova is of Aussie origin, sorry New Zealand..) That debate will go on forever but whatever it is very yummy