Emily: Butter Barb: Butter Lorenzo: BATTA

God bless Emily. She’s always game for these challenges even though she knows that she’ll somehow place 5th when there’s only 3 contestants.

I prefer Lorenzo's ingredients with Barb's mushrooms & cheese, and her cooking technique. But I usually end up having Emily's omelet.

Gordon Ramsay actually does a lot of the things the pro chef says not to do. He cracks eggs one handed in the mixing bowl, doesn’t add salt until the last second, throws ingredients including cheddar inside… yet still looks awesome. Just goes to show there’s no hard rules in cooking only the end result matters.

Level 3: always looks weird Level 1: To basic Level 2: Everything we ever wanted

my parents: Can you cook? me: " Didn't get any shell in there this time, so pretty much professional. "

Barb's filling looks like absolute heaven. I'm going to have to try making it. Thanks for the great video and the chefs for doing their thing!

Emily did a good fold for someone saying that her omelettes always fail and become loaded scrambled eggs. The tearing is frustrating, but that fold came out good. I just really am not enthusiastic about the peppers that are definitely still raw.

Lorenzos happiness is an ingredient the others dont have.

Level 1 chef: "Now, I'm gonna do this thing." Level 2 or 3 chef: "I never, EVER do that thing!"

I like that they explained the different styles without directly calling anyone out and saying they did a bad job.

If you want the low moisture cheese to melt, you can add whole milk/heavy cream to your egg mixture. This would raise the temp needed to cook the eggs and you should be able to get the cheese to melt

After watching Wife: please cook me an omelet Me: what level do you want?

Level 1: A college student trying to impress their friends. Level 2: A BBQ dad you'd find at family events who enjoys cooking and spends way too much time on Facebook looking for recipes. Level 3: A professional chef that Gordon Ramsey would still scream at.

When I cook omelets, I usually saute the vegetables then add the mixed eggs into the same skillet. I don't cook it brown or stir it around but rather flip it then add the cheese, fold it, remove from heat, cover with a lid for a minute before plating. The omelet is cooked without being brown and the cheese is melted. Whether or I fold it in half or make it into a tube depends on the amount of filling. A lot of filling, fold. Not so much filling then fold one third and compete the fold as I plate it making the tube style. I do not like browned eggs. As far as using a piping bag, in my opinion that adds unnecessary complexity to the process.

So inspiring! I’ve been cooking for many years, yet always struggled with omelets, particularly when it came time to flipping or turning the omelet, they would always tear apart. Whisking in a bowl properly and using the salt made all the difference. Today I made a French omelette and an American omelette and they both turned out beautifully! Thank you so much for this amazing video!

Level 1 Chef: level 1 confidence Level 3 Chef: level 3 confidence Level 2 Chef: NONE SHALL DEFEAT ME

Nobody: Level 3 Chef: I wake up early every morning to grow my own plates

Rewatching this makes me nostalgic about the days when Emily was a level 1 chef...

Lorenzo's omelet would be my choice even though he did over cook the eggs a bit. All of his ingredients added flavor to the dish. I eat food for taste not looks. Pretty food is not always the best tasting food.

"Usually I just give in and make scrambled eggs" So I'm not the only one

Never in my life have I seen somebody pipe food into they omelet.

I like onion fried with extra virgin olive oil in my omelette and smoked paprika added. The goat cheese was a nice touch, just changing the cheeses you could play with the flavour.

That was flippin’ PHENOMENAL! And what a creative concept…to show different levels of expertise for the same type of dish. BRAVO!!

Barb : "Let's have pinch of herbs..." *doing reforestation*

Level 1 : I’m using a fork Level 2 : I’m using a fork Level 3: I’m using a wisk that I forged from steel myself and patented a circulation swirling method

I've always done scrambled eggs but have gotten into omelettes recently and absolutely love what I'm doing with them 💞

Wow! I never knew how to cook an omelette until I watched this video. All three versions gave me great ideas.

Petition for Lorenzo to have his own show Like to sign petition

OK can we talk about how at 7:47 the music syncs up perfectly with the young child scientist and for like 10 seconds it sounds like she's 80s-style rapping

I grew up making these "diner style" I guess - but the step they all seemed to skip (that I think is a MUST) is to cut the heat, add a lid with a decent seal, and let the omelet puff up and become fluffy - so you're going to want to incorporate a decent amount of air when incorporating the eggs. You might even want to flip it about half-way through the rest to ensure even browning on both sides. While this happens, I usually make some toast or something for a nice omelet sandwich and it gives any cheese some time to melt so it's gooey when cut in half. I don't seem to see this approach used in restaurants so it's an added benefit of DIY omelets.

Excellent. The format of the video allows me to choose techniques from all three levels. I'm a level 1 or 2 most days. But on special mornings, I can see roasting my fillings ala level 4. Thanks for the video.

this would be more interesting if they would taste eachothers dishes at the end

My Level : I will eat an omlette today *flips an omlette I will eat scrambled eggs today 😂😂😂

Such a good video. I make a pretty good omelet, but it can get a little liquidy with some fillings. Now I know why. But I really like the Level 3 omelet. My dad used to slow/soft cook his scrambled eggs and they were wonderful. Now I know why. All that said, I use a step which no one here did. I cook the omelet on low heat and, after adding my usual filling of tomatoes, shredded cheddar, and diced green pepper or onion, I place a lid on the pan to evenly cook the eggs and melt/warm in the filling (checking often so as not to overcook).

I have always loved the French Omelet. Whisking vigorously is essential. I like mine over a lower heat.

always level 1: looks okay level 2: looks delicious level 3: looks fancy

Emily: I just eyeball it Barb: Be generous Lorenzo: HAHAHAHAHAAAAHHAAHAHAHAHAHA

This is the first time I have watched one of these videos. Very interesting. I have never made an omelet, only scrambled egg. Hubby sometimes would make an omelet. If it was just for him, he would add mushrooms, peppers and other things that he knew I couldn't eat.

I'm definitely a level one chef. My mom was too busy working to teach me anything about housework and assumed my much-older sisters would teach me how to cook and do laundry. Nope! I learned to cook after going to college, by watching UKposts, haha! Starting in 2017, I was roommates with a guy who was a former country club chef, and he taught me "level 3" style of cooking an omelet. I still haven't mastered that French fold, but his advice really upped my cooking skills. I dare say, I now cook an omelet that's better than anything my sisters made!

5:26 lorenzo: “hahaHaHAHAHAHHAHAHAHA” The laugh went on for too long it made me laugh HAHAH

Frank: I start by raising my own chicken

This was a lovely video to see first thing in the morning. The best omelet I ever had was at Clyde's in Georgetown (DC) in the late 70s. It was perfect. Barb's looked close.

Guys you've made this video in such a beautiful manner that i haven't been able to take my eyes off it - Kept me hooked This is my first ever time watching a cooking video in its entirety Great work!!!

Lorenzo be lying. He says he's a level 2 chef, but really he's level 4.

WHOA WHERES THE OLD EXPERT. YOU CAN'T JUST GO CHANGING MY WHOLE LIFE LIKE THIS.

Great tutorial! Thank you very much for sharing! 👍👍👍

i also like to make the kind of omlette where the egg is added to cooked ingredients that are already in the pan, like chorizo or sauteed onions, mushrooms, bell peppers, and tomato.

I’m surprised that Emily didn’t add ketchup to her omelette

The previous level 4 lady was so comforting and frightening at the same time. I miss her now.... 🤦‍♀️

I gave up trying to fold my omelets a long time ago. I now just cut them and layer one half more or less on top of the other. My cooking is a cross between Emily's and Lorenzo's styles. Yes to bacon and cheddar cheese (the sharper the better), but I'm more likely to garnish with salsa and a dab of sour cream than hot sauce. I loved how all three omelets looked delicious.

Outstanding video that covers many aspects of making an omelet, but by no means all. It's not hard to find videos that tell you to absolutely not pre-mix salt into your eggs, or not to stir the eggs while they are cooking, etc. Every video I have watched today shows people using non-stick skillets. Properly seasoned cast iron is my personal preference. because nothing will stick to it, and it distributes heat very evenly. My own style is drifting toward traditional French. Thanks for the video, Epicurious.

Level 3 chef>turns it into scrambled>then back to omlet Mindblown

Lorenzo might be a level 2 chef BUT HIS PERSONALITY A LEVEL 7

Absolutely love this helps me cook at work better

Wow! Great video! But my favourite omelet is cloud omelet from Yakutake Japan. The secret is to beat the yolk and egg white separately, start frying with the yolk, and then add the well beaten egg white. Fry under the lid. The Filling is only parsley with tomato paste. Very tasty!

Him: I'm gonna add a little bit of salt... Him: *actually adds a little bit of salt* Gordon Ramsay: Impossible.

That level 3 chef only used a piping bag to flex, it clearly didn’t work better than a spoon

Very cool video. Got my mouth watering and I just finished eating my omelette. I think I’m somewhere between a level one and a level two. Honestly, all three of those omelettes are probably delicious and super satisfying.

I was a hack at cooking all my life. When covid hit and you couldn't safely go out, I started learning to cook. About the only time I went out was to buy groceries. Anyhoodle, I discovered Americas Test Kitchen and decided to learn from them. All my life I cracked eggs on the edge of the bowl but ATK taught me that cracking them on a flat surface (like Barb the pro did) gave less of a chance of getting shells in the eggs. Then opening the egg over a separate bowl as Lorenzo did assured you wouldn't get shells in the eggs. That's what I started doing and in the last two years, I've had to pick shells out of the small bowl about three times. When I tried to explain this to a friend's daughter who was making eggs, she said "I've been cracking them on the edge of the bowl my whole life and that's how I do it." It's sad when people shut their mind to new ideas.

Lorenzo is just a lvl 3 chef who hasn't been to culinary school.

"didnt get any shells on there so pretty much: *professional*" emily is a mood.

I've been working on improving my omelettes for years. This video was helpful.

I mix shredded kale and/or dandelion greens, grated cheese, fresh basil and parsley, and two beaten eggs (with salt & pepper), dumped into pan lubricated with bacon grease. On LOW heat (because I'm not in a hurry), I cover the pan and let it cook. When condensation runs off of the lid and sizzles into the pan, the steam helps lift the eggs from the pan while signalling that it's done. (If it browns, I've waited too long.)

We’ve almost had the trio , I guess frank’s still raising his chickens

Level 1 chef: Didnt get any shells in it so now I'm a professional

I'd eat any of the omelettes made in this video. They all appeal to me. :) When it comes to omelettes, I'm somewhere between a level one and a level two, although I'm going to try to reach level three at some point in the future. :D

That was a really good video to show three techniques. I'll strive toward Level 3.

Is it just me or level 2 food looks always the best

Level 1: Amateur Level 2: Home cook Level 3: Professional chef Level 4: Scientist Level 5: L O R E N Z O

At the end of the day this is personal preference as anyone will have grown up with a family omlette recipe. If anyone is interested here's mine : - 2,3 eggs - salt and pepper - salted butter or oil - dill - smidge of paprika powder - small pieces of ham or other prefered meat - peppers - cheddar or similar cheese Break the eggs and mix them a little bit , add dill , paprika, salt and pepper then mix everything together. The paprika will give it an orangey colour. Warm up the butter or the oil , as it's heating , put the mixture in and spread it around uniformly. Add the bits of meat and cover with a lid. The lid will keep the heat from escaping and it will cook the top. As I like my omlettes well done on both sides i usually flip it (with a plate). I drizzle a little bit of cheddar or parmegiano and transfer to plate. Good Observations : Spring onion or chives are good , but these things are not stuff that you'll always have on hand for an omlette. Bad Observations : Putting mushrooms in an omlette is like putting pineapple on pizza , not for me.

This is an excellent format. Add nutritional levels and better explanations of basics but maybe my 3 ways are just unique or different like culinary school, momz way, an restaurant levels that I'm used to from hotels, county clbs, farm to fork, white table cloth establishments .. Also pan and heating element like gas, ele, food truck, camping. ... Anyway,,,good job, keep up the good work...

Imagine you're walking down a dark alley in the Bronx at 3AM and you just hear Lorenzo's laughter coming from behind a dumpster.

"I'm trying to make breakfast, where's my piping bag??!" -said no one ever

I like Lorenzo's best. That's pretty much how I make mine, only the bacon would be inside. I worked at Village Inn while in college. We put the eggs and filling in, except the cheese, then once the eggs were just starting to set, shook the pan vigorously from side to side and it would all roll up in the middle of the pan, then cheese on top.

My hubby makes us omelete every Sunday for brekkie and he part cooks it in the flat pan and then for the second half puts it under the hot grill, it makes it the fluffiest omelet in the world EVERYTIME !!! I cant believe these chefs didnt put theirs under the grill, it is a must for me ....Icook mushrooms at the same time and add salt, pepper and worcestor sauce and then add them into the omelete before he folds it over, perfection ...

Level 0 Omelet: > Time to flip ... aaand scrambled eggs!

Lorenzo: Level 2 Chef Level 10 Happy Level 99 Living Life We need more Lorenzo's in our life.

FYI, you can make a French omelet and then put it back on the heat and "crisps it up" a little if you prefer that while still having the rolled style. This can be useful if using a dryer cheese that needs a little more heat/time to melt.

I'm a minimalist chef, I always choose the recipe are fewer ingredients and making it less time and effort. I like to use less utensils too. All the omelettes looks nice.

Straight up, Lorenzo's food always looks the best

I say it every time but Lorenzo is the man. Literally.

Simple way to cook an omelet very fast at home (and I graduated from Culinary School). Place your pan on the stove, preheat the pan on medium low to medium. Before you pour beaten eggs into the preheated pan, start your oven's broiler on low. Pouring your eggs into the pan, you should not hear much in terms of sizzling. Let the egg mixture rest in the warm pan, and count to 120 seconds (2min). Pull the pan off of the heat. The bottom should be formed/hardened. Now, take your spatula and run it around the edge of the eggs to "Break the seal" of the egg to the pan, this will allow easier removal at the end. Now take your pan and place it on the top rack of your oven, just beneath the broiler cooking on low (assuming that your pan is oven safe). This method of heating, can really expedite the breakdown of proteins, and the egg will begin to rise as it is cooked from the residual temperature in the bottom of the pan, along with the heat from the broiler above. Check the pan every 10-15 seconds until the eggs look to be ~75%-80% set up, the eggs will continue to cook as you fill that baby up. Remove from the oven, and place your toppings at one side of the "half" mark of your omelet. Now, as Barb did, roll 1/3 of the omelet over, followed by rolling it again on to a plate. Ta-Da! An omelet cooked in less than 4 minutes. They really are easy to cook. After cooking these a few times to understand how your stove/oven will work with this at home, now you can start to change up your omelet game as you get better and better. Note: if you don't want eggs very fluffy, you can initially cook the omelet like Lorenzo did, and you can pull the edges of cooked egg towards the center, and either tilting the pan or using your spatula to push the liquid egg towards the outside for the first 2-3 mintues. ENJOY!!!

What great editing. I also learned something... thanks.

Lorenzo's recipies always go straight into my heart... To block every artery on their way

Level 1:I buy eggs from the grocery store Level 2:I buy eggs from my Uncle’s farm Level 3: *As a chef I like to lay my own eggs* Edit: OMG TYSM FOR ALL THE LIKES

Goat cheese / mushroom omelettes are a favourite, but seemed like sacriledge to not include corriander in the herb mix (could have replaced the parsley). Goat cheese and corriander - mouth watering.

Thanks for your video! You help me leveled up my English language and cooking skills!

Barb: Were just gonna add a little bit of herbs Also Barb: *Proceeds to put the whole forest in*

Emily didn’t use ketchup this time. It disappointed me. It was perfect time for her ketchup.

this is the greates way you made the omelet thank you so much

Once eggs are in buttered pan - cover it - heat low - add innards after it was covered for a bit - then cover again. Then fold it after a few mins covered. You're welcome. I do like the level III idea of mixing the eggs around in the pan - but my covering technique also aids in this in a huge way - and - it fluffs the eggs up more than any other way.

I swear she is the only level III chef who hadn’t said something like I’ve been cooking for three years straight I’m the best cook of the world. She actually said I’m a level III chef I respect you

I am impressed that Emily remembered to add the eggs into her omelette. She is learning.

My go-to cheese for omelets is smoked Gouda, finely grated. Since first trying that about 8 years ago, I have never even been tempted by another cheese for omelets.

I add salt, salsa, cheese and a finely diced meat (whatever is in the fridge). Cooked in butter. Diner style. Yum.

Levels of stirring the eggs: Emily: *a calm lake in the middle of the Mountains* Lorenzo and Barb: *World war 2 flashbacks*

Finally, a level 3 chef that doesn't flex their years

Thank you, I learned more about aerodynamics today.

Really I wanna see them cooking in a restaurant making so many omelletes by the same time!