How to make a Michelin-starred omelette at home?

Question

I wonder if anyone has attempted the process of making a Michelin-starred omelette at home. What would the outcome be?

Answer 1

Honestly I'm surprised no one mentioned this, but I really appreciated seeing you mess up some of these after seeing you absolutely nail so many others, and then being so candid about it. Very refreshing, makes me like the content even more.

Comments

That's cos they weren't their own recipes and were recreating from sketchy home made content

Answer 2

Taiwanese here. The omelette uses a mix of cornstarch, sweet potato starch, and tapioca starch (which creates that clear, mochi texture). There are not a lot of spring onions in the mix but rather Taiwanese cabbage that are lightly wilted with the heat from the pan.

The sauce does not have fish sauce nor Sriracha. It is a mix of red miso paste, ketchup, sugar, vinegar, and cornstarch.

Comments

Looks like they are trying to make 蚵仔煎? Fried Oyster Omelette. To be fair to them they are only making it just off some content clip, but they didn't do it correctly at all.

The potato starch slurry should be cooked first, to create a crispy layer. Then add the eggs and cook until golden brown. At this point, you can add in the oysters and stir fry for a brief moment, just to cook the outside of the oysters with the medium high heat pan, but still keeping the interior of the oysters raw.

The omelette should be crispy at the edges, with some chewy bits mixed in the egg from the cooked starch mixture, topped with the oysters. The chili used will be more vinegar based for acidity to balance out the savoury flavours of the omelette and is either cooked into the omelette, or as dipping sauce.

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I'm assuming you're right based on the sheer confidence of the wording

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Sounds like something I would love to try!

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YOU DONKEY!! Do it again.

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I've noticed the fallow boys are siratcha mad lol

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yup it is fried oyster omelette, and ur recipe looks authentic!

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a lot of westerners associate Asian cuisine with sriracha. But East Asia rarely uses this if any. Taiwanese food is typically not spicy. It tends to be on the sweeter side like Japanese food

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Right, none of the asian dishes are correct all, just like "okay let's put sriracha and fish sauce together and that's it" like why even try making it when they half assed then talk shit that it's gross

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Sriracha is an American invention anyway. It's not seeing much use in Europe either. It is used but nowhere near people think or make it out to be. We have so many other, better spicy sauces, original classic asian ones which are much more popular

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This little comment section was fascinating to read and now im hungry

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蚵仔煎 is an acquired taste, no matter how authentic you can make it.

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Sriracha is not an American invention. It was invented in Bangkok in 1932. The name comes from a town of the same name, where the original inventor comes from.

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ding ding ding

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maybe but the Sriracha we all know comes from America and is a jalapeño based sauce invented by a Chinese migrant in the 80's. The Thai one is largely unknown in the West, most people using the American version. And even that version took a long time to take off and make it into the mainstream. In Europe started being known better and used after 2010 while the Thai version is still completely unknown outside maybe gourmet circles. I've never tried it and the one we use is American

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​@@razvananghel7492 tbh go anywhere in south-east Asia, and you'll find sauces extremely similar to Sriracha. Chilli, vinegar, garlic and sugar is pretty universal across these regions so it makes sense that there'll be sauces based on those ingredients. I've had very Sriracha-like sauces in Thailand, Malaysia and China

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@ yeah, i know.. i like those more too. Not a big fan of Sriracha myself. I much more prefer a proper south-east asian spicy sauce, which is much better in every way.

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@ some people are so provincial

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to be honest, I think they are all pretty similar. I've had some chilli sauces that are so sweet it's like ketchup. I personally don't think Asian always = better

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Like I mentioned before, these flavors are associated with only a few parts of Asia. Primarily southeast Asia and some regions of China. It is not often found in Taiwanese cuisine.

I've been to Vietnam, Indonesia, Singapore, Thailand, and Malaysia and yes, they do have their own version of a sweet chili sauce. Quite delicious.

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They've butchered the texture of this dish. I've only had the Southeast Asian version of this O-chien/Orh-luak dish, but I know that it's intended to be slightly oily, crispy and at the same gooey (note the contrasting textures).

The choice of potato flour instead of tapioca did them in.

Answer 3

Thai guy here. Jae fai (Aunty Fai) Omelet was one of the best omelet I ever have, I used to go there all the time since I was a kid. Used to be around 300-500 bahts until the economy changed and the price is now super expensive. The only reason she's using those goggles is that it's so hot, and she hates the heat and smoke going to her eyes, so she wears it.
The main texture is super crispy on the outside and very delicately soft on the inside from both crab meat and the egg itself.

Comments

Problem now is it's over priced and there are much better places to get crab omelette in BKK much cheaper without a long wait. She barely uses any salt in her omelette either, so it can taste quite bland.

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this is very true.

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bro really ผวน her name to ไจ๊เฝ

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nah I tried it and it's overrated af. Dont trust anyone who said this is good and worth the price, even from thai

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@ this is also a fact lol. No seriously, especially Jae Fai Recipe. This is the reason i stopped going for omelet at her restaurant

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ไข่เจียวเหี้ยฮะไร 500 บาท

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Wasn’t she plan on quitting recently? And planning for giving away the recipe

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บาท ภาษาอังกฤษ เขียนว่า Baht ไม่ใช่ Bath ซึ่งแปลว่าอาบน้ำ

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Who asked

Answer 4

Thai guy here and our authentic fancy omelette only come with acacia (ชะอม) and we eat it with (น้ำพริกกระปิ) shrimp paste chilli sauce.

Answer 5

Come on, we need 5 million views on this bad boy to see the boys hit bangkok in business class. Awesome content as always, cheers

Comments

They'll be fine in Steerage. Cheaper too !

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Absolutely.!

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When the chaps at Jolly took the Fallow Boys to eat Korean food it seemed to blow their tastebuds away (One of my favourite Jolly episodes). Just imagine how a week exploring the lively street food scene in Bangkok would titillate their tastebuds

Actually I don’t know if your restaurants could do without you for extended periods of time, but a few tasty travel contents would go down well methinks

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I need this in my body.

We need the boys to go full on Anthony Bourdain mode to a few different places.... Like San Sebastian.

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icl I’ve always found the jolly channel a bit overly performative when they’re not around other Brits. Idk if it’s just a feeling I get but it’s the same feeling when I see Gordon Ramsay with Brits vs with Americans. Hamming up the Britishness ten times extra because Americans EAT IT UP and so do the American vassal states like Japan and korea. Let me know if I’m wrong though.

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As a Brit, I don’t think I’ve ever noticed them ‘Hamming it up’ in front of Americans, or the Japanese or Koreans, but perhaps I just don’t notice it. And from what I’ve seen on TV shows, Gordon Ramsey seems to be as rude and pompous, or as polite and respectful to anyone who deserves it; no matter their country of origin.

As for calling Japan and (South) Korea ‘American Vassal States’, I imagine both countries may take issue with that rather derogatory statement, unless the term ‘Vassal state’ has diminished somewhat from it’s original meaning. Japan and South Korea certainly don’t have limited autonomy, and I am not too sure they are obligated to provide military support, resources, or tribute to their ‘overlord’.

Anyhoo, this is not the place for political debate - I’m off to find another Fallow content I may have missed.

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@ with Gordon Ramsay, I just feel like if you read kitchen nightmares UK just in comparison to the American stuff it’s a clear difference performatively. When it comes to Japan and Korea as vassal states, Japan was under soviet influence after the war, but America got them to capitalise. While America “saved” Korea from their northern counterparts. That’s why I called them vassal states, because their national identity since direct military influence has become far more Americanised. Also any American nationals who commit crimes in Japan or Korea are mostly sent back to America instead of sentenced in Japan/Korea like they would be in most other countries

Answer 6

I know it's probably no surprise to anyone since he's such a class act already, but I absolutely adore and appreciate the fact that Chef also referred to Jay Fai as Chef, too. Thank you for honouring her, Chef!

Comments

All chefs refer to other chefs as chefs, regardless of their skill or ability, it's a sign of respect in the kitchen

Answer 7

I just finished reading Forbiden Chef Secrets book and it completely explains this. It's packed with stuff I’ve never seen in regular cookbooks.

Comments

great stuff

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Thank you!

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What is "this"?

Answer 8

Boursin is absolutely a common purchase for me, it's a good spread on bread or even baked on a pizza, put some bigger dollops like you would mozzarella on a traditional marguerita and it's amazing

Answer 9

I love that Jai Fai has made it this far - that her take on an omelette is now a global standard - she's a legend!

Answer 10

I'm very impressed that you two UK chefs are attempting authentic renditions of dishes from various cuisines around the world. Kudos!

Answer 11

The "egg egg and eggy" comment really caught me off guard. He was so proud of it too!

Comments

Thought it would be "Eg, Egg and Eggy"?

Answer 12

I'm not french but my wife is. Boursin is something the french definitely like but it's not considered fancy at all. It's just like a supermarket thing. They have a really good slogan that everyone knows: "Du pain, du vin, du boursin" "some bread, some wine, some boursin"

Comments

I'm sure they know. it's sold in British supermarkets too, usually less than £3

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they literally asked French people to let them know in the comments but aight

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tbh I wasn't aware ppl here thought it was fancy either

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My other half is also French and she'll eat Boursin but treats it the same way as Cheddar i.e. with a soupcon (ha!) of scorn and suspicion

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I'm Canadian and I love Boursin. They have so many varieties, I bet it would make for a lovely omelet filling

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My family always jokingly calls it "French Velveeta".

Answer 13

Love how Chef Will is shaking his head in disapproval of the crab shell LOL that look to the camera crew

Comments

That wasn't just a little rogue bit of shell. That was half an arm

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not the one jack points out, when will took another bite he got some shell himself a second later

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Yeah then after leaving an entire crab bone flake in his omelet he says the one involving three different preparations lacks skill come on Jack

Answer 14

Jeh Fhai's omelette is phenomenal. Its has crusty outerior, silky interior, and crab meat inside is chunky thick and dense. Super good.

Comments

Her's looked the best in the content. It reminded me of the quote from Bruce Lee that 'I fear not the man who has practiced 10,000 kicks once, but I fear the man who has practiced one kick 10,000 times'. She's practiced this many times

Answer 15

I just finished reading Forbiden Chef Secrets and honestly, it's packed with stuff I’ve never seen in regular cookbooks. The way it explains everything changed how I cook at home.

Comments

honestly, i would likely not eat any of these or eat at any Michelin restaurant. i enjoy food that dont turn my guts into explosive diarrhea. what in the world is that in the french omelette?

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you won't get sick from any of those. You just need fresh ingredients and a clean kitchen.
I've eaten raw red meat (tartare) and raw eggs my whole life and I've never been sick.

I've only been sick from places that had questionable kitchen hygiene

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japanese omega eggs are safe to eat raw

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Spam

Answer 16

How the hell do you guys run a top restaurant and have time to make these content! So much respect. It shows how your passion and energy for food and cooking. Thank you for sharing. Amazing stuff and I learn a lot from reading these.

Answer 17

Could these guys be any better. Great work, so fun to read, mess with other and drop in self deprecating comments as needed, It's truly the first 'buddy' cooking channel. The chemistry is so fucking good!

Answer 18

I really appreciate how much effort you all put into every content. Obviously a lot of time goes into making a number of complete dishes and you seem down to Earth for high level professional chefs.

Answer 19

This channel has very quickly become top 3 for me. Thank you guys so much for not doing any cringy annoying antics like clickbait or playing grabass. Also, what kind of pans do you guys use for nonstick?

Comments

What's the other top 2?

Answer 20

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