Stop Ruining Your Omelet — This Japanese Chef Trick Makes It Fluffy and Creamy Every Time

Stop Ruining Your Omelet — This Japanese Chef Trick Makes It Fluffy and Creamy Every Time You crack three eggs, give them a quick stir with a fork, and the pan goes on high. A minute later the bottom is brown, the top is still wet, and when you fold it, it cracks down the middle. On the plate it's flat and tough, like a yellow kitchen sponge. That's not on you. Most of us were taught to cook eggs fast and hot, and for an omelet that's the one habit that ruins it. I'm George Nakamura. I'm Japanese-American, in Sacramento. Some Saturday mornings my father took me to a little Japanese diner downtown that made American food the Japanese way, and the cook worked a small black pan with long chopsticks. I'm not a chef. This is how that cook did it, and how I make it at home. In this one, counting down from 10: the right number of eggs, cracking them on a flat counter, cutting the whites, pouring them through a strainer, a spoon of milk with the salt in early, medium heat that whispers, butter at the foam, stir and shake for the fluff, stop and smooth it, and number 1, the tap on the handle and the rest under a lid that makes it creamy. Honest warnings in the video: keep the heat at medium, watch the butter so it doesn't burn, and if you serve anyone with a weak immune system, cook the eggs through. What do you put in your omelet, and fork or chopsticks? Tell me in the comments, and tell me your first name. I read every one. #Omelet #Omelette #JapaneseCooking #FluffyOmelet #EggRecipes #Breakfast #CookingTips #JapaneseChef #OmuRice #EasyRecipes #HomeCooking #EggHacks