- [Narrator] This episode is sponsored by Butcher Box.
Butcher Box delivers high quality beef, chicken, pork,
and seafood directly to your home,
in an eco-friendly 100% recyclable box.
New members will get six free grass fed steaks,
that's two New York strips, and four sirloins added
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Go to the link in the video description for more info.
- [Dexter] Omelette Du Fromage.
- What did you say?
- Omelette Du Fromage.
- Oh, Dexter
(popping sound)
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- French is the language of love,
oh say it again, Dexter.
- Omelette Du Fromage.
- Hey, what's up guys? Welcome back to Binging with Babish,
where this week we're taking a look at
the Omelette Du Fromage from Dexter's laboratory,
for which we're going to need some fromage and some omlette.
We're gonna start as so many omletttes do, with eggs.
Crack them against the side of the bowl,
take out any shell pieces that inevitably fall in,
and we're working with four total eggs,
and we're gonna to add a big pinch of Kosher salt,
never hurts to season early,
and a nice splash of whole milk,
just like your dad used to make.
We're gonna grab our very smallest whisk and begin beating.
We just want the eggs to come together here
if there are still some streaks of yellow, or whites,
that's no problem. In a large nonstick Skillet,
we are melting two table spoons of unsalted butter.
Once it's all melted and foamy,
we're gonna dump in our eggs,
and move them around a little bit.
I usually use a metal fork on my nonstick pans,
but I couldn't find it, so here's a wooden fork,
and then we gonna talk fromage.
I think that some yellow American's gonna do just fine.
We're placing three yellow American singles on one side
of the omelet. Once the curds begin to solidify,
fold in other half of the cheese,
letting it cook a little bit longer until we get
some nice Brown stuff on the outside, and there you have it,
Omelette Du Fromage,
an authentic Parisien recipe I'm just kidding.
This is obviously just a straight up American omelet
with some cheese,
I just wanted to absolutely freak out any French viewers.
[inaudible]
The first thing we gotta fix is the name,
it's actually Omellette Alfamage,
and it is a deceptively difficult recipe,
often used to test the metal of chefs.
First thing we're doing differently
is cracking our three eggs on the table,
not the bowl, vigorously beating
and trying to work some air into it.
It should get a little frothy.
Next thing we're changing is the cheese,
from what I can tell the most popular cheese
for this application, is Gruyere,
so we're going to shred some of that up,
before heading over to the stove top,
where we're going to preheat an eight inch omelette pan.
After about 60 to 90 seconds over medium heat,
we're gonna to add one tablespoon,
or about 15 grams of unsalted butter.
It shouldn't sizzle too much,
it should just foam a little bit.
Now what I said before about the metal fork was a joke.
Do not use any metal tools on nonstick cookware.
I've found that wooden chopsticks are an excellent tool
for this application.
The key to a good French Omelette is to keep it moving,
the very second that the eggs hit the pan.
Shake the pan and stir the eggs vigorously over medium heat.
This is going to cause the smallest possible curds to form,
which we're going to quit stirring the very second
that the eggs are no longer liquidy.
Drop the heat all the way down to low.
Working quickly, tilt the pan down away from you
and shake it, pushing the majority of the omelet
to that side, and then using a rubber spatula,
preferably a tiny one,
we're gonna to start to roll the omelette,
starting at the near end
and then stopping when reached halfway.
I'm going to run our spatula underneath the omelette,
to make sure that it's keep the pan tilted down and tap it,
which is going to sort of prop the other end up,
which is going to make it easier to fill with cheese,
then carefully folding the far end down over the role.
We're working very quickly,
because we don't want any browning,
we don't want the outside layer of egg to be too thick,
and we don't want to lose our beautiful, creamy,
custardy center. Let the omelette rolled up,
invert it onto a plate. If you're still learning like I am,
you might need to make some minor corrections
and there you have it, Omelette Alfamage,
which we're gonna to season lightly,
with some big flaky finishing salt,
a little twist of freshly ground black pepper,
and some fresh chopped chives,
and then to see if we've made it correctly,
we have to take a look at it's cross section.
Inside you should a swirl of the outer egg,
surrounded by a soft, luxuriant, custard like curd,
and melty cheese. As you can see,
my outer curd is way too thick,
so we're going to take another crack at this,
so to speak and I'm going to make some minor alterations.
I'm gonna start by salting the eggs.
This teenagers their proteins,
and helps make them more tender.
Plus, we're obviously your gonna beat these together
with a tiny whisk, like this is what tiny whisk was born
to do. Next up.
we're going to strain the beaten egg through
a fine mesh sieve. This is gonna to help get rid of
the chalaza. What is the chalaza? Well, I'll show you.
You've probably seen it before when separating egg yolks,
and egg whites. It's this little stringy thing,
that connects the two.
This can be detrimental to your omelettes texture,
so by straining it out, we're gonna get a more uniform,
creamy curd. Next thing am gonna do different,
is use a carbon steel pan.
This one is much thinner than my omelet pan,
so it's going to retain less heat
so when I'm cooling things down during the rolling process,
the pan will cool off faster,
and it won't cook the outer curd as much,
so it won't be as thick.
Last but not least after inverting onto our warm plate,
and making any final shaping adjustments,
we're gonna take a page out of Chef John's book,
and smear this whole thing down with butter.
This is not only going to add flavor
and a decadent sheen to our omelet,
it's gonna help our topping stick more effectively,
so now let's cut it in half again,
and take a look at how we did. As you can see,
the outer curd is much thinner,
which means more creamy, soft,
custardy inner curd ends up in your mouth
and there you have it.
What I really hope is an authentic Omelette Alphamage,
but it's not Dexter's laboratory enough.
To really get that cartoon look,
I think we need to use these heirloom eggs,
which come in fun colors like brown and sort of blue,
but most importantly, their yolks are an absolutely alien,
bright orange.
I don't know what they're feeding these chickens,
but it's either very good or very bad,
same amped up procedure as before, salt, beat, strain,
preheat, melt, agitate, shake, tilt, roll, tap stuff,
fold and season, and that we have it.
What I think is a much more cartoon like omelette and yes,
it looks absolutely crazy, but let's try it,
see what it tastes like. First, a quick curd inspection,
not bad and let me tell you folks,
these eggs cost $10.99 a dozen, and they taste like it.
They are the eggiest eggs, that ever egged,
but if you're looking for
the meatiest meat that ever meated,
you might want to check out today's sponsor Butcher Box.
Butcher Box sources from farmers
and fishermen who meet the highest standards for quality.
You can choose your box type and delivery frequency,
and can skip or cancel a month at any time.
Your order will come frozen at peak freshness,
and an eco-friendly 100% recyclable box.
You can create your own custom box,
or choose one of the boxes that they curate for you.
New members will get six free grass fed steaks,
that's two New York strips
and four top sirloins added to their first box for free.
Go to the link in the video description,
for more info.
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