Honestly? I actually nailed the eggs. Jacques Pépin said the inside should have a custard-y texture and it goddamn did.

But I had all these toppings because I was going to just make a hard omelet like I usually would. And I’d assumed I’d fucked up the eggs, plus I wasn’t sure if I was going to like it because I’ve never had a French Omelette and I pretty much exclusively eat hard scrambled eggs because runny yolk wigs me out, so I said fuck it and jammed all that shit in there. And it absolutely didn’t need any of it. Maybe just a sprinkle of cheese over top.

My cooking skills are pretty limited so I’m proud it even half-way worked out. Hell, I’m proud I had the courage to try something new, even if it’s just a simple omelet.

Uh...Death to America. Thanks.

  • vanityfairz [he/him]
    ·
    4 years ago

    That texture looks great - congrats on nailing it comrade. In my experience this recipe is really hard to get perfect (at least to the level and ease that Pepin is able to do it) to the point where it's a enclosed circle of gooey egg goodness however it goes as long as it's got that beautiful bright yellow colour it's going to taste amazing. Id recommend some fresh finely chopped chives on top too, they really maximise the flavour!