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

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 2

I appreciate these egg recipes.

Answer 3

Thank you for this amazing experience, love all the content

Answer 4

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

Comments

One of the greatest, if not the greatest sopranos

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Callas.

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that's easily Tony

Answer 5

"Just a touch of butter"

Proceeds to add like 2 tbsp hahaha...

Comments

Yeah, a chef’s idea of an “omelette” is basically egg-flavored buttercream. I can’t stand it.

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"A chef is someone who's not afraid to use more butter than you"
- Someone, I can't remember

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So a touch for chef's standards...

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can't you stand it? Scared of butter?

Answer 6

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 7

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

Comments

Whites butchering Asian names

Answer 8

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 9

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 10

"super easy to make at home", just gonna finish this with a blowtorch

Comments

To be fair those blow torches are easily available.

Answer 11

Take a bow for “egg, egg and eggy”

Answer 12

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 13

I am from Thailand and look forward to seeing you

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

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!

Comments

That photo should confirm that she certainly wasn’t a ballet dancer.

Answer 16

Your content is of the highest quality among cooking content

Answer 17

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 18

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

Answer 19

Boursin is amazing! and we do love it

Answer 20

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