- Hi, I'm Chef Jacques Pépin
and this is "American
Masters At Home".
Well, today I'm
going to show you
how to make a seafood omelette.
I love eggs in any form,
but that's a bit different.
So I have a few shrimp here.
Whoop, in fact, this one's
is a bit frozen burn here.
So trim them.
I have three, four
small scallop,
about four or five shrimp
with a quarter of a
cup of a mushroom,
couple of scallion, five eggs.
That could be plenty for doing
an omelette main course for two.
We have a spoon and a
half of butter in there.
So I'm going to cut those
in like three piece.
Three, four piece,
doesn't really matter.
And that'll cook very fast.
Okay, here.
The scallop...I'll
cut them in like, meh,
two or three piece,
depending how big they are.
You could have
calamari in there.
And actually, you can do
that with, with fish as well.
You know, I mean, if you
have a piece of salmon,
you want to do that,
that will be fine.
This...my mushroom here.
I cut this way.
The scallion, actually,
you know, all of that,
I'm going to put in
the skillet together
because the scallion will
take as long, at least,
as the shellfish to cook in.
So...I am going to put
this right in there.
(sizzling)
This is not going
to take much more
than three, four
minutes to cook.
So, put a bit of
salt on top of it.
A little bit of pepper.
And, my eggs.
I have five eggs here.
(shell cracking)
I buy my eggs to
a friend of mine
who has chicken next door,
so those are really organic.
Not only organic,
but free range.
And it makes a difference.
And frankly, for
the price of it,
you should buy organic
eggs as much as you can.
Okay, here.
Yeah.
High temperature.
So again here, salt, pepper...
and maybe I'll put some
chives in there directly.
In France I always use
a lot of those herbs
when they come out of my garden,
you know, in all of the dishes.
Well, here we are.
Okay.
Well, I like to use,
if I have some around,
a little bit, maybe two
tablespoon of cream or so,
in my eggs, if you
don't have it, fine.
Milk, water, or nothing
at all, it's okay.
Just break the yolk
here, with your fork.
And make sure that you go
from one end to the other end,
not just turning in the middle,
because you don't
break the white
and you want to
break the white...
so that you don't have
any long strand of white.
That's it.
So this has been cooking, what,
maybe minute,
minute, and a half.
And I know that those
scallops, that's cooked enough.
A little bit of olive
oil, maybe a dash.
And my eggs.
In a conventional
classic French omelette,
I move things very, very fast,
as fast as I can, to get
the smallest possible curd.
You know, and this is
kind of French omelette
which is very
creamy in the center
with very, very small curd,
like scrambled eggs, basically.
And that's one way of doing it.
This, I like it
with larger curd,
where I wait a little bit
like that to move this,
to make some larger
curd with this.
But I mean, it's a
question of, of taste.
Shaking it like this.
I know people who like the
omelette this way inside,
you know, very, very wet.
I like it a bit wet
inside, but not that much.
Okay, again...here.
But I think that, now,
it is the way I like it.
See, the wet a
little bit inside.
Clean that up around.
I let it brown, which a
classic French omelette,
I don't really let it brown.
And then you fold it.
So, here, I'm using...
a large spatula like this.
To kinda fold it.
I'm going to put a
dash of olive oil here
to get me some color.
And to bring that
lip here, back onto,
I hit here, see that,
make it lift up,
and then you can press
it back on top of it.
On that one, I'm going to
let it brown for a second.
Then usually, you know,
I'm moving this way.
To unmold your omelette,
you go the other way.
You change hand, you put
your hand, not this way,
you put your hand
underneath like this,
you bang it on the
side...of the table
so that you're very
close to the end
so you can unmold it.
That's it.
The whole omelette now.
And you can see that
even the center of it
is going to be very
moist and creamy.
This is a dish fit for a King.
Mmm.
Try that with your friends.
Happy cooking.
