Step-by-step viral omelette cooking tutorialfrom @gourmetgab

Transcript

Everyone is talking about the omelette from the bear, so you know I had to give it a try. First, you strain the eggs and whisk at the same time, which was so cool. They're so silky. Now we're gonna go about our French omelette skills. I'm using the same technique that I used in the other French omelette video I made best whisking until those eggs turn into soft curds, then painting them kind of into one flat line. Last tier, you guys bad a lot to say about the salt, so I seasoned them in the pan instead. I still love the technique of covering the omelette for one minute off the heat to help set that bottom to make it easier to fold. Before I cooked the eggs, I good the Boursin all set up with a little piping bad. It's filling very clear sockets here. I piped the cheese perpendicular closest to the handle. To roll the omelet, I start at the bottom closest to that cheese and then kind of roll and tilt the pan at the same time and finish that momentum on the plate. A little paper towel doesn't hurt to help shape things up tier, and then as always, a little butter for that high gloss shine at the end. Chives are definitely expected for an omelet, but one thing that was unexpected about this omelette from the bear is that Sydney crushes sour cream and onion chips on top at the end. The contrast between the creamy boursin and the crunchy salty chips really makes for the perfect bite. I know you're gonna say it's a little underdone, but I love my eggs a little soft scrambled.