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

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 2

I'm french, We definitely like Boursin, but it's nothing fancy we mostly spread it on bread like cream cheese

Answer 3

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

Answer 4

Excellent content continues.
Thoroughly enjoyed.

Answer 5

Unfortunately for Jack, he got the oyster omelettes mostly right, the starch slurry is meant to cook into gummy chewy blobs mixed loosely between the eggs. Not sure if they're supposed to be snotty, but then again, that's how some people describe soft scrambled eggs too... Completely understandable if some people can't get behind that texture.

Answer 6

I make a poor mans Arnold Bennet breakfast 3 times a week using Scottish boil in the bag smoked kippers but with a local farm duck eggs. I add a 1/4 cup of carnation milk and a very large squeeze of Philadelphia Garlic & Herbs Soft Cheese to the 3 eggs and whisk. Add in the flaked smoked kippers and your good to go on top of nearly burnt cultured buttered toast. Cultured butter, Carnation milk, lots of pepper, teaspoon of Coulmans mustard and dash of lemon and then drizzle on top of the omelette.

Answer 7

I tell you what guys . I'm from Grimsby and that smoked haddock is literally on point.

I audibly said "woah" and I'm by myself so it was for nobody's benefit.

Alfred enderby would approve of that. For sure

Answer 8

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 9

The goggle whoop at the start had me

Answer 10

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

Answer 11

You guys are awesome!!

Answer 12

As a French, we do like Boursin or at least, similar products.

Madame Loïk is a more popular brand of fresh cheese, sometimes mixed with canned tuna for picnics

Answer 13

Crab ones were the best, the others were just eggs in different forms but just eggs. Great content, fellas! keep it up. I'm saving this one in my FOOD collection

Answer 14

I’m from Taiwan and our oyster omelet is one of the most popular street that we eat often! Your version looks delicious, but it’s not Taiwanese oyster omelet! Please do come and try the authentic oyster omelet in Taiwan!

Answer 15

Found you yesterday, my new background content while cooking +1

Answer 16

You guys are adorable! Next time I'm in the UK I have to dine at Fallow!

Answer 17

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

Answer 18

All I could think of whilst reading this is I’d love to see you guys make some omurice.

Answer 19

You guys a treasure.

Answer 20

I’m an old Chef and I love you guys. I wish I could’ve worked with you fellas.