How to make a Michelin-starred omelette at home?

Question

Let's take things one at a time. What is a Michelin Star Omelette? It is more than just an omelet, it is an artisanal cuisine. The Michelin and Guiness world records currently holds the record for the world's most expensive omelette which is Michelin star omelette. The omelette includes Ingredients worthy of a Michelin star: seven eggs, lobster, black truffles, and caviar. Everything is enriched with a lavish sprinkling of gold leaf.
Do you have any recipes of Michelin-starred omelettes?

Answer 1

We're sooooo lucky, privileged, to get this content.
With a decent kitchen and pans etc., this channel, 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 2

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

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 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 5

I’m a disabled chef who’s just started sharing my experiences, 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 6

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

Answer 7

Sorry, Thai omlette do not add flour. Only eggs, crab meat, and fish sauce

Comments

True❤

Answer 8

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 9

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 10

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 11

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 12

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 13

Thank you for this content. Superb!

Answer 14

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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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 15

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 16

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 17

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

Answer 18

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 19

Thank you for this amazing experience, love all the content

Answer 20

I am from Thailand and look forward to seeing you