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

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

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 3

I’m so glad they don’t take themselves too seriously, love this content

Answer 4

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 5

I appreciate these egg recipes.

Answer 6

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 7

Fantastic content as always!

Answer 8

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 9

Boursin is amazing! and we do love it

Answer 10

About tortilla de patatas.
Spanish chef here. Everything I'm gonna say is advice because at the end of the day there's not exactly a way of cooking it but I believe that if you add wet to solid you'll get a better final product even though I couldn't see how much liquid there was but looked a bit runny for my taste by looking at how it bounced. Well done regardless and keep doing well, love your content

Answer 11

Really appreciate the time they've taken to study each dish, and show respect to the respective cultures they come from. They also explain the process in a clear enough way that a non-professional can follow along

Answer 12

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 13

You gents are fantastic! Thanks for your passion!

Answer 14

Your content is of the highest quality among cooking content

Answer 15

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 16

The fact that they both took a bite of that oyster omelette, both agreed it was disgusting, then proceeded to scran it anyway is a testament to their palate. Keen for a culinary adventure I guess...

Answer 17

Nice to see a shout out to the Taiwanese omelet along with such legendary/pristine dishes—

Answer 18

The Arnold Bennett looks the best to me. I could eat that every day. Eggs benedict and smoked salmon bagels are probably my favorite breakfast foods, that kinda leans in that direction

Answer 19

Jai fai in her cooking goggles is a tourist attraction here in Bangkok ❤

Answer 20

We also love the Taiwanese Oyster Omelette in Thailand, it's known as Orsuan (ออส่วน) in Thailand.
We like the snotty-gooey consistency so it's important not to overcook the flower base or it'll become dry and rubbery.
It's usually par cooked and served sizzling on cast iron hot plate, at least that's how it's usually done at Thai-Chinese seafood restaurants.