All Scrambled
Jacques Pépin demonstrates his controversial new omelette making technique in the New York Times.
Master chef Jacques Pépin has changed breakfast around here, and has challenged Encyclopedia of the Exquisite‘s entry on omelet-making. After reading this article in the New York Times, the ground shook. Unlike Julia Child, who gently tossed her eggs before cooking them, Pépin works them into a fully whisked froth. We’ve tried this new method at home and it is gaining on the old.
You can compare Pépin’s demo to Julia Child’s “Omelette Show,” which is priceless.
[youtube]http://www.youtube.com/watch?v=LWmvfUKwBrg&noredirect=1[/youtube]
Pepin’s method is the same I was taught as a child by my father and have always used. Honestly, when I read Julia Child’s method in your book, I was a little grossed out. So I’m glad to read this. Happy frothing!
Nino, Don’t be grossed out by the JC method! Both make good, if different, omelets. Next time you come to Maine we’ll have Pepin one morning and Child the next.
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