I Try To Master Jacques Pepin's Perfect Omelet…

Jacques Pépin himself answered here : https://www.youtube.com/watch?v=wDl6MlgL8PM
I tried to Master the Perfect French Classic Omelette. It took me 9 Omelettes, 32 eggs and 6 antacids. Here’s a great pan : https://amzn.to/2qc2P5c

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Jacques Pépin Omelette Masterpiece :

Learn Jacques Pépin’s famous omelet techniques

To get the right number of egg for your pan, the Omelet(te) spreadsheet is here : https://docs.google.com/spreadsheets/d/1ZjSLqRVOSmLZtu7ZNG_GmFpgYE5znZqhGscuRKFWDNE/edit?usp=sharing

The Twelve Commandments of the Omelet :
* Optimal pan/eggs ratio
* Whisk it, no lumps
* Pan temperature (medium-hot)
* Butter be bubbling not browning
* Lil’ sound when pouring the eggs
* Combo move, Pan back and forth + Fork’s eights
* Shake flat, Shake Tilted, Take off the heat
* Thin skin on top, easier to fold, Thicker at the bottom
* Duck/moon shape
* When TAP TAP, almost flat.
* Seal it and or stuff it
* Reverse hand

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