4 Levels of Omelets: Amateur to Food Scientist | Epicurious

Emily: Butter Barb: Butter Lorenzo: BATTA

God bless Emily. She’s always game for these challenges even though she knows that she’ll somehow place 5th when there’s only 3 contestants.

I prefer Lorenzo's ingredients with Barb's mushrooms & cheese, and her cooking technique. But I usually end up having Emily's omelet.

Gordon Ramsay actually does a lot of the things the pro chef says not to do. He cracks eggs one handed in the mixing bowl, doesn’t add salt until the last second, throws ingredients including cheddar inside… yet still looks awesome. Just goes to show there’s no hard rules in cooking only the end result matters.

Level 3: always looks weird Level 1: To basic Level 2: Everything we ever wanted

my parents: Can you cook? me: " Didn't get any shell in there this time, so pretty much professional. "

Barb's filling looks like absolute heaven. I'm going to have to try making it. Thanks for the great video and the chefs for doing their thing!

Emily did a good fold for someone saying that her omelettes always fail and become loaded scrambled eggs. The tearing is frustrating, but that fold came out good. I just really am not enthusiastic about the peppers that are definitely still raw.

Lorenzos happiness is an ingredient the others dont have.

Level 1 chef: "Now, I'm gonna do this thing." Level 2 or 3 chef: "I never, EVER do that thing!"

I like that they explained the different styles without directly calling anyone out and saying they did a bad job.

If you want the low moisture cheese to melt, you can add whole milk/heavy cream to your egg mixture. This would raise the temp needed to cook the eggs and you should be able to get the cheese to melt

After watching Wife: please cook me an omelet Me: what level do you want?

Level 1: A college student trying to impress their friends. Level 2: A BBQ dad you'd find at family events who enjoys cooking and spends way too much time on Facebook looking for recipes. Level 3: A professional chef that Gordon Ramsey would still scream at.

When I cook omelets, I usually saute the vegetables then add the mixed eggs into the same skillet. I don't cook it brown or stir it around but rather flip it then add the cheese, fold it, remove from heat, cover with a lid for a minute before plating. The omelet is cooked without being brown and the cheese is melted. Whether or I fold it in half or make it into a tube depends on the amount of filling. A lot of filling, fold. Not so much filling then fold one third and compete the fold as I plate it making the tube style. I do not like browned eggs. As far as using a piping bag, in my opinion that adds unnecessary complexity to the process.

So inspiring! I’ve been cooking for many years, yet always struggled with omelets, particularly when it came time to flipping or turning the omelet, they would always tear apart. Whisking in a bowl properly and using the salt made all the difference. Today I made a French omelette and an American omelette and they both turned out beautifully! Thank you so much for this amazing video!

Level 1 Chef: level 1 confidence Level 3 Chef: level 3 confidence Level 2 Chef: NONE SHALL DEFEAT ME

Nobody: Level 3 Chef: I wake up early every morning to grow my own plates

Rewatching this makes me nostalgic about the days when Emily was a level 1 chef...

Lorenzo's omelet would be my choice even though he did over cook the eggs a bit. All of his ingredients added flavor to the dish. I eat food for taste not looks. Pretty food is not always the best tasting food.