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

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 2

We're sooooo lucky, privileged, to get this content.
With a decent kitchen and pans etc., 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. 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

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 5

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 6

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 7

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 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

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 10

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

Correct! He is thinking of pavlova I assume.

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

Answer 11

@Fallow Will you were kinda right but got confused, Peach Melba is named after Australian Dame Nellie Melba who was an 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  

Answer 12

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 13

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 14

I’m a disabled chef who’s just started sharing, your content has massively helped and inspired me so thanks ❤

Comments

Just subscribed

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@ thanks brother that means a lot to me

Answer 15

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

Answer 16

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 17

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 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

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 20

Thank you for this content. Superb!