I Try To Master Jacques Pepin’s Perfect Omelet…

“If I had to judge how good technically a chef is” “I probably would ask him to do an omelette” Hey guys! Salut! It’s Alex! So today is a day to remember. I’m gonna face one of the toughest challenges. I have ever faced within my culinary journey. I’m gonna put myself through the test, and see if I can wrap up the perfect four eggs omelette. So it’s probably not very intimidating from your point of view, like eggs and pan, what could possibly go wrong. Can we get a real chef here? Well it turns out that this dish is very tricky to master. And, believe it or not, it you is, you know, widely regarded as the ultimate evaluation of a chef’s expertise. No pressure at all, I am not nervous. Oh~ Of course before we jump straight into it, we, I mean you and I need to be in pace… about how high the omelette standards are. And for this, i think there is only one guy we need to check up. OK please say hello to Mr. Jacques Pepin. So if you are not familiar with the guy, Jacques Pepin is an international chef. He is also a TV personality. He has amazing skills. The guy actually cooked in the past with Julia Child, you know like, casually. You don’t wanna mess with the guy in terms of technique. In fact the guy actually wrote a cook book called “La Technique” Anyway this is him, making “the omelette”. ‘It is difficult to make a real good omelette. and there is different types of omelette.’ ‘I am going to show you two types of omelettes.’ ‘A kind of country French omelette.’ So I’m not going to focus on this one, I’m going to focus on the.. ‘classic french omelette’..this one. ‘This one is just a chive omelette.’ ‘I wanna bring this around and stir it up as fast as I can!’ ‘I want to have a nice…and then push it down…’ ‘invert it, to have’ ‘An omelette, a classic omelette!’ ‘Which is white like this, or pale yellow.’ ‘very creamy’ Oh la la la la la la. So this is the very reason why I made this video. In terms of omelette making, this is the standard! This is what I need to master! You know, there is a thin line between being bold, and brave, and being completely stupid. And I feel like I’m about to cross that line. like one way or another. Right, so, I just don’t want to overthink this too much. I just want to start making an omelette, and see where I stand, in all this. so, I got myself a random pan. It’s been beaten up, but it should be fine. and also I’ve got four eggs which directly come from my previous soft boiled egg madness. Let’s start. you know what, it should be fine. let’s just stop all the fuss about this. Ah! Ah! 3…2…1… I’m not sure about the shape. also, my omelette is a bit brown-ish. It’s quite rough. to be very honest, it is not very pointy. And now I think that the shape wasn’t that bad. disappointment set aside, I suggest we go and watch that video again. just to see, if we have a chance to improve ourselves. ‘in that pan,’ ‘this is what I want for an omelette,’ ‘and as you see, it is uh…’ So, for the record, I’m not sure that my pan was hot enough. But, I am sure that my pan is a sh*t pan. ‘I wanna bring…’ that looks impossible. I did not have this. It couldn’t possibly be further than this beautiful shape. Ahhh no… this is probably the hardest blow, regarding my omelette. Right, let’s just pull ourselves back together. And, I’m gonna address those problems one by one. OK, so I just got a brand new nonstick pan, Hopefully, things are gonna be smoother from now on. It’s a very cheap one. But, It was the only one with, you know, the proper curve, and also the only proper one at twenty-four centimeters. And that is, what matters the most. Well, indeed to make the perfect omelette, you need the perfect pan to eggs ratio. And according to the man himself, Jacques Pepin. A four eggs omelette would be ideally made in a 24 centimeter pan. or 9.5 inches. Well, the problem is, that you can’t just perform a cross multiplication… between the number of eggs, and the diameter of the pan. You see, eggs flattening in 2-dimensions, we need to use 2-dimensions values. And for this…the surface, sounds legitimate. The surface of a round pan is calculated like so, for a 24 centimeter pan, it gives us 452 square centimeters, and that gives us the ratio of the surface of the pan, and the number of eggs you need. which is not useful since it is never mentioned on the packaging, instead we need to connect it to the diameter using the first equation. And so we get the relationship between, the diameter of the pan, and the number of eggs. or the number of eggs and the diameter of the pan. OK. Don’t worry, I made this so you don’t have to. I made a spread sheet online. there’s a link in the description box down below, and everything inside is already calculated. And now I think that we earned the right to cook our ‘n’ eggs omelette in our ‘d’ pan. First off, there is not half my omelette in the pan, thanks to this beautiful non stick pan. And second, I didn’t get that much color on this one. Which is great! Now goes the main thing I’m not satisfied with, It’s the shape. Light, fluffy, not seasoned. I forgot the salt, ah, I forgot the salt. So, a quick word about the fork situation, I couldn’t just rub my egg using this metal, and pointy, edgy tool. So instead I switched to this wooden fork, which looks definitely less harmful, possibly, a bit less practical, but, whatever. I just don’t want to scratch it anymore. Jacques Pepin, Jacques Pepin, Jacques Pepin. So, from what I can see, there is a combination of two movements. with one hand he is going back and forth, and with the other hand he is doing an eight. It looks a bit like good scrambled eggs. Also, there is a gradient in the thickness. Very thin, way thicker. I’m really missing on the shape, and on the temperature, and the move, and the chives, and there’s *** Let’s not give up that easily. I’m gonna practice way more. I need more eggs. I’m not gonna stop now. I’ll be stupid to just stop now. I’m so close to achieving the perfect omelette. What I need now, just to get my mind straight, and ready for what is… the 12 Commandments of the omelette. The optimal pan/egg ratio. Whisk it good, medium plus heat, butter should be bubbling, and little sizzling sound, the combo move, shake the batter stuff flat, tilt, off the heat, very thin to thick, duck shape, tap tap the handle, almost flat, seal the omelette, invert it. So I’ve got the theory right, I need practice a lot. The only thing left is just to make the perfect, classic omelette. And that is precisely what I’m gonna do right now. Hmm, hmm! Delicate, fluffy, very, very soft, I don’t know…I think I did the job properly right. But at the same time, I know that, my judgment is very much biased. The most legitimate would come from Jacques himself. Truth is I tried to reach out to Jacques Pepin on Twitter, without so much success I’m afraid. And then I thought why don’t you guys help me out on this? The power of the community. Just tweet the guy, ask him to watch and judge my omelette. if you like this video please give a big thumbs up like this, and share that over all your social media this time. I wanna see your omelette on social media. So don’t forget to tag me as well. Last bit, please click subscribe cause I make new videos every week. It’s always about the food, it’s always about getting better, and trying to be smarter in the kitchen. So, take care, bye-bye. Salut.

100 comments on “I Try To Master Jacques Pepin’s Perfect Omelet…”

  1. alejandro angulo says:

    I just stumbled into this videos and im glad i did, this guy makes want so bad to try his recipes and techniques, recreate these plates to experience the same bliss he seems to go through

  2. LYJManchesterUnited says:

    8:14 was dramatic

  3. Josh Stewart says:

    “Uuuuugghh impossible”

  4. viper says:

    fork + non stick pan 🙄

  5. Nick Belanger says:

    Call me uncultured if you want; I know I know it, but not by name. Please, what is the song when Alex is making the final omelet?

  6. Julien M says:

    lol I was cringing about scratching the pan with the metal fork and thinking how cool it would be to have a wooden one, and then you busted it out!

  7. Steve Rogers says:

    so he figures it out but does not show us how? Useless twit.

  8. It's Yo' Boy Default says:

    As a person who wants to pursue a Math major, the fact that you used Math to help cook an omelette already made you gain a subscriber

  9. Kimberly Morneau says:

    Amazing omelette! I've always wanted to make the perfect omelette, and this is quite the inspiration. Jacques Pepin is my hero.

  10. Moe Georgio says:

    Very symathic guy!!!

  11. poptya says:

    Riding a bike, making an omelette, wearing a black and white stripy top…..you're the most french person ever

  12. Puritania says:

    Not gonna lie, mate. At first it was your accent that make me hooked to your videos..but then I found out your videos is actually pretty damn good.

  13. no says:

    that hair in the cooked omelette at 8:56 :/

  14. Auré says:

    Déjà que les vidéos en anglais sont ouf j’imagine même pas en français ^^

  15. Roberto Brevé says:

    Raw French omelette

  16. radio aspie says:

    Bonjour pourquoi je n’arrive pas à avoir les sous titre fr ou langue fr


  17. Mathias! HoloFoilVeryRare says:

    WHAT DO YOU USE IN YOUR HAIR!?! 😳🤭 I’m a fellow curly haired culinary nerd and whatever you’re doing it’s working (and I want some haha)

    Ps Your channel freakin rocks

  18. Davide says:

    Very Good

  19. Max Carter says:

    Awesome job! Very bold!

  20. Soren Araujo says:

    You need a Rambo headband if you're gonna take such a daunting challenge. Just sayin'! Awesome video.

  21. Mike Smith says:

    u did it! now send me one

  22. Mandor Proyek says:

    When he pull up the mathematic my vision start to blur away

  23. Abdega says:

    I make my omelettes in a wok,
    Seems to work for me

  24. dont talk to me please says:


  25. dont talk to me please says:

    What is the song at 8:15

  26. Özgün Demir says:

    looks great Alex!

  27. Androandroandrica Len says:

    omelette is disgusting, I only eat that if there's nothing else in the fridge except eggs

  28. Liz Brown says:

    This and food wishes are my favorite channels. This is Danial on his mom's account. Also the afro gives super powers. one Piece confirmed it

  29. 1960's Clint Eastwood says:

    I love how France does their omelettes super smooth and juicy. In Italy they make somewhat dryer omelettes cooking with higher temperatures to "caramelize" a few spots and give it some texture.

  30. Riven Doto says:

    I just observed something.

    "What I need now, just to get my mind straight and ready for war is…"

    The music is Allegro non molto

    So this is a lowkey teaser for John Wick Chapter 3: Parabellum? You knew it all this time Alex?!

    Well, to answer what you said at 7:35 , Just refer to what John Wick answered:

    "Guns, lots of guns."

  31. draxxion says:

    I love the spoof on Netflix's chef table towards the end.

  32. Sanford Chu says:

    Hi Alex can you please try to make chef motokichi yukimura's omurice omlette?

  33. John Michael says:


  34. Matthew Manrique says:

    This guy knew the whole time what he was doing 🤦🏽‍♂️🤦🏽‍♂️🤦🏽‍♂️

  35. Tsundere Child says:

    Jacques Pépin makes omelettes this way and so should you

  36. Daniel Dumas says:

    "L'hivert" de Vivaldi – Genial!

  37. Khum Dhan says:

    perfect omelet, soft melted butter mixed with 4 eggs, butter pan thoroughly, medium high heat, mix ingredients, add salt and pepper, pour in pan and cook.

  38. Bipin Chandra says:

    Sure mate, he'll respond to that.

  39. Ricardo VDL says:

    Very nice!!!! I love to see you try and make omurice, a japanese omelet!

  40. McOyster 1 says:

    Am I the only one who likes the cooking and stuff but is really annoyed by his voice

  41. Rengar Jizz says:

    At 7.12min i heared you used Antonio vivaldis winter it is quite amazing i like that music a lot

  42. Epische Wurststulle Der Verdammnis says:

    Good thing I prefer thai style omelett with a nice brownage and no weird technics you got to get a master degree for first. I seriously hate runny eggs.

  43. GunLovingLiberal says:

    As an amature chef I appreciate that you did this video. The omelet is used as a test because as you pointed out, it takes 12 steps to be executed perfectly and achieve perfection.

  44. Random Fandom says:

    touche. omelette challenge

  45. Sonny Boy says:

    You're not a chef right, that's easyyyyyy

  46. Sonny Boy says:

    Go and watch kichi kichi omurice

  47. DragonTuck says:

    increadibly slept on YouTuber

  48. akiraryuu says:

    You can use wood chopsticks instead of fork. Please try to make Japanese Omurice. The omelette is fluffy and can flow down after cut open.

  49. William Alexander says:

    If Casey Neistat was French and a cook that’s what his work space would look like 😂

  50. Sebastian Cavolina says:

    Omg alex looks so happy about the omelette. Haha imagine being so absolutely passionate about something.

  51. George Georgalis says:

    Normally we don't use decimals for imperial measurements, but I'll work it out…

  52. ̷X̷X̷A̷Y̷ says:

    Alex steel of cooking 😂

  53. eertikrux says:

    Pretty sure you’re just pretending
    Obviously you can make better omelette

  54. Clara Rupp says:

    ugh i’m crushing so hard on him.

  55. Daniel Chmiel says:

    There's one flaw in your spreadsheet – it doesn't consider eggs size 😉

  56. Neooplan says:

    8:57 very cute reaction ☺️

  57. Bronze OP says:

    one of the reasons im watching his videos is his accent , i love it

  58. syelshann says:

    Ce moment où t'es choquée d'entendre un français parler anglais 😭😂 Mais tu comprends pourquoi les étrangers trouvent l'accent français cute ahahahaha

  59. tihi says:

    First one: heat too high, pan is too old

  60. meezan cash&carry says:

    bro make a video on peanut butter

  61. Jonathon Hunt says:

    I am so glad I came back to re-watch this video I come up and apparently I just liked it when I first watched it and I changed that immediately.

  62. Therese Mosa says:

    😂 drole

  63. Selina Oakley says:

    OK stop. This isn't funny. It's a load of pretentious bllx.
    There will be ppl watching this who are learning to cook. Starting off with simple, quick recipes. Minimal Ingredients. To get them started. This type of video doesn't give people confidence, encouragement or inspiration. If anything it will kill off any enthusiasm. And sending ppl straight to the nearest fast food outlet. They'll be thinking I'm no good, I can't even make an omellette… Its too complicated… Too long… Too scientific…so there's fat chance of getting any further. Developing any skills and moving onto something more challenging. You're not encouraging cooking at all. You're killing it.
    Im usually a fan of yours but this time, you've got it so wrong my friend…..
    May I suggest starting with a basic, quick & simple omellette…and encourage ppl to add thier own ingredients, flavours etc… Encourage an interest in food and cooking. Don't put ppl off.

  64. Caroline Van Der Ryst says:

    Loved this video. Good job👍

  65. memespace says:

    Just my chef's intuition, but I think there is a step you edited out. I think the color of the earlier eggs and the texture betrays that you didn't add any liquid. A bit of cream, milk or even water (I use both milk and water. I find the water fluffs up the eggs better). Putting in a bit of liquid lightens up the color of the eggs and makes for a perfect texture in a french omelet.

  66. Marcel Pavoni says:


  67. FLEUR_DE_LYS BN says:

    Alex is much better at making Asian food than making French cuisine. I love his rice base recipes.

  68. FLEUR_DE_LYS BN says:

    He had hard time making a simple omelette.

  69. sri charan says:

    Next video : Mastering steak with "ode to joy " In the background

  70. Daniel Jones says:

    Not a Fan of the french omelet, very boring.

  71. piworower says:

    i think the chives helped

  72. Kenneth Erickson says:

    c'est pas mal ça. but the folding; some chefs keep it on the fire and roll and roll to the edge of that pan.

  73. Time Teller says:

    Omg Alex…forking love you !!

  74. Edmond Dantez says:

    Be honest, Alex. You fucked that first one up on purpose.

  75. Justin Time says:

    J'ai suivi les instructions dans la vidéo sauf le ratio oeuf poêle. Résultat très encourageant si je corrige le ratio. Merci beaucoup pour la vidéo.

  76. Yusonera 0000001 says:

    Say Onion

  77. wallacetf says:

    first person to blur an omelete in recorded history

  78. Roone Briley says:

    Can't burn the butter. Pan too big.

  79. aidan sweeney says:

    You so thorough, you put all other YouTube chefs to shame

  80. mark findlay says:

    You've got to break a few eggs to make the perfect omelette.

  81. Lurk says:

    This seems almost impossible to do when you first try, I still cant do it……

  82. eMBo twentyfour says:

    Freaking hilarious!

  83. Pink Flamingo says:

    Alex I made a perfect (almost ;-)) omelet following your hard-learned instructions! It was delicious and eggs were creamy and buttery and oh so good! The next can only be better. Thank you! Love your channel.

  84. AllThings3d says:

    thats not really an omletter an omlette has fillings chives isnt a filling its more like scrambled eggs with chives.


    That's a mural of The Wire above the computer desk…!!

  86. Steve King says:

    great informative videos!

  87. networkn says:

    I found you by following the Green Brothers youtube channel and I am loving what you are doing so far!

  88. Therzog says:

    Idk why but I was excited when he nailed it

  89. Shorty Grey says:

    You need to beat the eggs more until they are a lemony yellow. Their texture and workability changes.

  90. Yurapit88 says:

    The slow look into the camera is perfection!!!!

  91. Malafunkshun808 says:

    Entertaining Video – Mahalo (Thank You)!

  92. Nick Rossi says:


  93. LT Music says:

    Japi pan Japi pan Japi pan Japi pan Japi pan Japi pan Japi pan Japi pan Japi pan Japi pan Japi pan Japi pan Japi pan Japi pan Japi pan

  94. Repairman67 says:

    Do fluff pancakes like Japanese pancakes

  95. XProject13 says:

    Isn’t that the egg from omurice

  96. ProstheticAIM says:

    The first time I made a pair of french omelettes they were perfect, but now I cannot accept less Aahhhhhh lol

  97. Gody .B says:

    I just wanna say, I love your accent

  98. Steve Cunliffe says:

    Beautifully presented cooking video!

  99. Erik Nystrom says:

    Number of eggs vs size of pan ? Inner bottom diameter or top diameter? What about the eggs? Small eggs are ~ 50 grams each, large eggs are ~ 75 grams. I use a carbon steel pan with a bottom inner diameter of 14 cm for 3 small eggs or 2 large eggs ( ~ 150 grams). The carbon steel pan doesn’t have that curved shape at the bottom, but it works very well with a good seasoned pan. (See Alex video on how to prepare a wok). I use induction heated stove, almost full power. It’s fast, from pouring the eggs into the pan and having the omelette on the plate is only 30 seconds. That’s how I have seen omelets being done in the breakfast restaurants at hotels in Spain.

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