The 2-Minute French Omelet – Kitchen Conundrums with Thomas Joseph


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  1. In Europe this would be considered an overcooked French omelette. In France it would be send back to the kitchen. Also, adding salt to the eggmixture before cooking is a no go. It’s actually one of the reasons this one isn’t creamy. The color of a eggjog says nothing about freshness and using a metal fork in a non stick pan is not a good idea. Although I like your videos, this is how kids make omelettes not chefs. Bad day?

  2. Man I busted 3 nuts just to him saying "its still wet in the middle" and as he put the omelette on the plate man my brother even joined in on that action, what I'm saying is keep making videos and we'll keep nutting

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