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

Is there anything you magicians can't cook? Love this content and you're setting the bar higher every time. I've had multiple visits to Bangkok so I'd love to see you guys heading over there. The Jay Fai crab omelette is her signature dish but tastes very oily..... bit of a let down. Her Shrimp drunken noodles are far better (Pad Kee Mao). I'll definitely attempt one of your omelettes for sure.... every one a Masterclass. THANK YOU for bringing these amazing contents to us ❤

Answer 2

Dame Nellie Melba wasn't a ballet dancer, she was an opera singer.

Answer 3

Love you guys! I learn so much.

Answer 4

I appreciate these egg recipes.

Answer 5

I can't be arsed going through all the comments, but somebody must have told you Dame Nellie Melba was an opera singer, not a ballet dancer. x

Answer 6

Boursin is famous and loved in France, it's used in quite a few dishes.
There is another brand named "Tartare" and these two have been battling for the top of the "fresh cheese with herbs" mountain since as long as I can remember.

Answer 7

I'd love to see you guys do a content on making the best basic omelette. None of these other meats or sauces or vegetables. Just a basic egg omelette.

Answer 8

Boursin is amazing! and we do love it

Answer 9

All the omlette looked great I only eat a plain omlette thou with ketchup lovely. Great content

Answer 10

You guys are awesome!!

Answer 11

I’m surprised you did make a Japanese omelette which is famous for its layers of fluffiness and slightly sweet taste. Excellent content.

Answer 12

Dame Nellie Melba was an Australian born opera singer. Anna Pavlova was the ballet dancer who had a dessert named after her too... the Pavlova. Invented in New Zealand, when she was touring there. Both very delicious!

Answer 13

You gents are fantastic! Thanks for your passion!

Answer 14

Love your content! But, Nellie Melba was the leading opera singer of her day. NOT a ballet dancer. She had a running culinary showdown with Luisa Tetrazzini (another opera great) who gave us chicken Tetrazzini! Their rivalry was the stuff of legends! Keep up the great content!

Answer 15

Beautiful content.

The nice thing about a well-made omelet is that it's fatty and rich at just the right level to be satisfying without overwhelming. Some of these omelet dishes do a lovely job of capturing this function in clever and delicious-looking ways. Others, like that Arnold Bennett omelet, are so much fat on fat on fat that I wonder how much they could be enjoyed on their own. I'd be tempted to split it with a friend or two and have a starch or veg on the side to balance it out.

Answer 16

Enjoyed that, I'm going to have a crack at doing a couple. I might have to get on the train and come and visit Fallow :-)

Answer 17

The follow I used to see is Korean Englishman.
I was so happy to see it on the channel.
dishes were really beautiful!

Answer 18

Nice to see a shout out to the Taiwanese omelet along with such legendary/pristine dishes—

Answer 19

That tattooed chef is sooooooo cute  
Imagine having him cook all the deliciousness and then just fall asleep in his arms.
He looks like he would protect you from all the harm and sadness in this world.
Very lucky girl that actually can call him her man

Answer 20

Would love content on some of the equipment you use, pots, pans, knives, etc, or maybe just your personal favourites