This is how you should cook an omelet. If I have to judge how good technically a chef is, I probably would ask him to do an omelet. It is difficult to make a real good omelet, and there is different type of omelet. I'm going to show you two type of omelet, a kind of country French omelet which is basically the way we do it in America, and then a classic French omelet. One is not better than the other. It's just a different technique, a different taste, a different look, that you have in it. In the first one, I'm doing a an omelet with four eggs here, in the first one, salt, that's the pepper, all I'm going to do is to stir it well first, and cook it, so that I have fairly large curde of egg, and slightly brown all around which is the look and the taste, that we want to do, country-like, a little piece of butter in there. And, I have here a beautiful pan, because that pan doesn't have any corner, you see that, a beautiful sway, it's a non-sticking pan, so it's ideal, it's an omelet pan, actually. Now noting, that my eggs to start with, I have no pieces of egg white hanging, so it's not like you just stir the egg back and force, you have to go from one hand to the other to really break it, so that you don't have any long piece of egg white, otherwise you have those uh becoming white in the plate uh in in in the skillet, that it cook. So, what we do here in the country omelet, let it brown a little bit, see the eggs the the butter here will be brown a little bit which in the classic omelet, I don't want too brown. So clean up your pan good. And here, you don't have to worry too much, you move it occasionally to take the large curde like this, and those large curde, replace them by liquid. This will be totally different in the classic French omelet, where I move the mixture very very fast, as fast as I can to have the smallest possible curde. No browning at all, because the browning will toughen the albumin. I want something very tender, and very soft in the classic French omelet. In the country style is different. Now, how long do you cook it, it's entirely up to you, you can have it slightly wet in the center, I like it a bit wet, I would say, that here my omelet is still a little bit wet here which is the way I like it personally. But I would probably brown it just a minute or so, then kind of fold it in half like this. I would at that point maybe put a little piece of extra butter, if I want, in the bottom here to brown the bottom of my omelet, and now I'm ready to invert the omelet. This way here, you change hand, you crab the handle this way, you bang it a little bit to make it slide to the end, and you turn it up-side-down. You have a nice, beautifully brown omelet. This is the country omelet, but you can see, fairly large curde, and all this. One way of doing it. Now, for the classic French omelet the technique is different. First, clean up your plate, your skillet rather, put it there. I have a great amount of heat on that per on that pan, and this is what I want for an omelet, and now as you see, it is a gas stove, and of course the gas is going to be much better than electric, because you want to have the flame to go around, and a good stove should give you a great amount of heat for an omelet, as well as at a very low setting, if you want to simmer something. So, there again, I have four eggs in that omelet. This time, I put a little bit of chive, surely a classic omelet, fins herb, fine herbs omelet in France, you have chive, parseley, tarragon, and chervil which is a classic omelet, but this one just a chive omelet. So, you can see here, that my pan is hot, but I don't want it as hot as the other one. So again, put it in there, and now, contrary to what I did before, just letting uh the eggs getting to large curde, here with the bowl of of the fork, I wanna bring this around, and stir it up fast as I can, smallest possible curd, and at the end of it, about at the end of it, like now, I wanna bring all of the mixture I bring on this side, as you can see, basically everything is there, that is after having one layer which I roll like a carpet, everything is there, run my knife around, bring back the lip, and you can see here, I want to have a nice half moon shape, run this behind to bring back, to bring back that lip, hit it there which, as you can see, bring it up, then push it down. You want a nice corner, and you don't even want to brown it further, this is the time between the lip, now, that you would want to stuff it, if you have some type of stuffing. We change hand again, bring that this way, next bang it to have it to the edge of the pan, then invert it to have an omelet, a classic omelet which is be white like this, or pale yellow, just point it at the end, like this, smooth, without any pleat. This is, what a classic French omelet is, and you can see, quite different than that, and as I said before, one is not really necessarily better than the other, it's a different technique, and a different taste. The curd are going to be much harder here, and if I cut this one up, and to show it to you, then you will see, that the center of that omelet is very creamy, and very soft, very nice which is the way the classic omelet should be.