Ludo à la Maison - How to Make the Perfect French Omelette

My grandma was cooking every day and I spent a lot of time with her in the kitchen, a lot. Today we're going to make the perfect omelette. How do we do a perfect omelette? Cut eggs, fresh from the ass of the chicken, a little touch of butter, a little bit of chive, white pepper, fleur de sel, black pepper with a touch of garlic. Okay, it's not the herbs and garlic, that's a black pepper. For one person, I put three eggs with a touch of white pepper. Just put a little bit, a pinch of salt and then make sure to beat very well the eggs. You don't want to see any egg white. I'm going to beat them for at least a good one minute. Make sure you have a good non-stick pan. Okay, this one is like a nine inch. So, of course, we're going to do a little touch of butter in the pan. Cooking is all about to be gentle. An omelette needs to be gentle, but still you need to do the omelette very fast. I never forgot the foundation of cooking, you know, the way I learned in France. You need to have this sense of, you know, making a sauce to butcher your chicken, to know how to roast the chicken, to know how to do an omelette. All this classic dish, you know, that's really the foundation of cooking. The foundation is really about the tradition, definitely. So, doing an omelette is all about how to control your heat. You want the heat to be around medium. Then, now, we are going to add the eggs. Now, we're going to mix the omelette, like if you do scrambled eggs. So, you move, you move, you move, you move. So, you see, you have no coloration. I'm still very, very gentle. Still, I'm moving fast, but it's all about controlling the fire. You see the texture of the eggs. How you can see an omelette, it's all about the consistency of the eggs. You know, the eggs are cooked, but they're a little soft, too. So, I like the boursin because, well, of course, good flavor, but I really love the texture of the boursin. It really melts very well with the omelette. Now, I'm going to roll my omelette, you see, like this. I'm going to put a little bit piece of butter here, just to make the omelette shiny. Then, you roll your omelette. Put a little more touch of butter like this, just like rice omelette, and then some chives. I really learned a simple life in Burgundy with my grandpa and my grandma and my family. We live around the food and alcohol, of course, wine, and I call that it's the art of living. That's the way I grew up with my grandpa and my grandma and my dad and all my friends. That's the life in Burgundy.