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 eaten Boursin since I was a tiny kid in the early 1960s. Boursin, like Babybel, is the American cheese of France. Or the port cheese spread (for those older Americans). They are industrial products that are fine for what they are. I most definitely would not want Boursin in my omelette. But if I'm sitting in a garden with a glass of wine and a baguette, I might spread a little on a piece of bread. It's fine... just wouldn't cook with it if I can find something else that's not processed.

Comments

When, and if, you ever think about the six billion peasants of this planet.. would they deserve their right place, or should they just go to hell not pestering anyone of us? Just asking for a friend.

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So what's the alternative to boursin that's not processed?

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@ The over-a-thousand different kinds of artisanal cheeses that France produces? Or you can make your own "Boursin" by making your own Labneh and mixing it with garlic and herbs.

Answer 2

Spending my whole life living in Thailand, never knew the Samlor omelette ever existed. You brought out each Thai ingredient authentically ... lime, fish sauce ... These actually made me amazed.

Answer 3

Jai fai in her cooking goggles is a tourist attraction here in Bangkok ❤

Answer 4

Really enjoying these contents gents, it's great to get interesting and entertaining culinary content without all the padding of the weekend cooking TV shows. Thanks for taking the time to put these out there.

Answer 5

Fantastic content as always!

Answer 6

Can't believe there were no nods to Omurice, great content, big up Eggs!

Answer 7

You said jai fay but it's actually the opposite jay fai

Comments

Whites butchering Asian names

Answer 8

Those Taiwanese oyster omelettes do have a slight gloopy texture because they use sweet potato starch. The batter itself should be cooked through, don't want to be eating raw flour anyways. I believe they pour the batter slightly to the side of the oysters so that it crisps up and then fold everything in.

Comments

Also spring onion in the batter is a very odd choice, I've never seen it here in Taiwan. We use a very specific kind of bak choy for this dish.

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Taiwanese use the small white cabbage or Taiwan small cabbage (小白菜）

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’s for the northerners, we use bean sprouts down here.
蚵仔煎參豆菜啦

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oh yes! I forgot! Southern food is great

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Also, I’ve noticed that eastern food textures are just different from western ones.  Slimy is often good, whereas we link slimy with rancid.

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I wouldn't necessarily call it slimy, but take the oyster omelette as an example, the interior texture from the batter should be crispy and slightly chewy, think the texture of mochi

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its not slimy, the greyish "goo" is actually just the sweet potato flour

Answer 9

I'm not sure about this restaurant in Taiwan but in my experience in other parts of Asia oyster omelettes often have a bit of corn or tapioca starch added to the recipe and are then cooked on a very large flat pan. The large flat pan has two effects, it allows moisture to run out from the oysters so they're not slimy and it allows the eggs to spread so you get crispy lacy edges.

Answer 10

About tortilla de patatas.
Spanish chef here. Everything I'm gonna say is advice because at the end of the day there's not exactly a way of cooking it but I believe that if you add wet to solid you'll get a better final product even though I couldn't see how much liquid there was but looked a bit runny for my taste by looking at how it bounced. Well done regardless and keep doing well, love your content

Comments

Lmao Another smart-ass judging food on content. If you couldn't see how much liquid there was maybe don't comment?

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your kettle is quite black.

You’re not a chef, or Spanish, by the likes of it. Who are you to comment?

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Ah, is theirs much different than the one at Amelia by Paulo Airaudo?

Answer 11

I never knew Dame Nellie Melba was also a ballet dancer while she was singing opera!! I mean.. I knew she’d throw knuckles for cash between preludes, but dancing?? That’s solid. Total professional.

Comments

Thought that too, she looks a bit large for classic ballet.

Answer 12

Great content lads as usual. A knife guide and maintenance and cutting skills would be amazing. Keep up the good work.

Answer 13

Take a bow for “egg, egg and eggy”

Answer 14

Standard procedure after reading a Fallow content: Big thumbs up and then a dive into the comment section to upvote people praising this channel as the best cooking channel.

Answer 15

I am from Thailand and look forward to seeing you

Answer 16

Your content is of the highest quality among cooking content

Answer 17

I'd love to see content about your restaurant costs - how much you spend on electricity, gas, staff costs, etc. Loving the content!

Answer 18

The Taiwanese oyster omelette uses a slurry from mainly sweet potato starch and tapioca starch, not rice flour. The resulting texture is slightly chewy, but I personally still find it snotty, so not a huge fan. Spring onions not typically in the mix, just as a garnish.

Answer 19

We also love the Taiwanese Oyster Omelette in Thailand, it's known as Orsuan (ออส่วน) in Thailand.
We like the snotty-gooey consistency so it's important not to overcook the flower base or it'll become dry and rubbery.
It's usually par cooked and served sizzling on cast iron hot plate, at least that's how it's usually done at Thai-Chinese seafood restaurants.

Answer 20

The Arnold Bennett looks the best to me. I could eat that every day. Eggs benedict and smoked salmon bagels are probably my favorite breakfast foods, that kinda leans in that direction