I am a chef and I'm going to show you the way I do the Three Egg Omelette

The perfect one.

So, first of all I'm going to crack three eggs

I'm going to whisk it... very hard

So i'm not risking round, because it break the air.

I whisk very hard like this, like if you do a figure of 8

I want the eggs to become like a mousse

Very lot of air inside the egg, so i'm going to whisk for three more minutes

but I'm going to put my pan on. I'm going to put salt and Pepper

Inside my three eggs

I'm going to put a little bit of Olive Oil, just a little bit

So now the egg is ok like a mousse

So I'm going to put it in the pan

and now I'm going to move the Omelette

I'm just going to wait a little bit and not shake it

We just put our butter inside

so it's going to be a crispy Omelette. Crispy outside

and very soft, inside...

I don't put the butter at the beginning because I need the Omelette first to dry a little bit on the bottom

and after... going crispy. It's two different kinds of cooking

So I put the omelette outside the heat, so it's going to cook slowly to finish

I'm going to put back the the pan... very hot.

To put the omelette out on the plate

So this is my perfect Omelette, so you can put cheese on or vegetable

I like it cold, or just Olive Oil or something

That is the Jean Imbert Omelette right there. I've never seen anything like that before

This is not traditional French, this is your style?

My style... my own style

Jean... I've never ever eaten an Omelette like that

Guys you've got to make that at home... absolutely incredible

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and he'll answer your questions. Au Revoir... Au Revoir

thank you very much bro

That is absolutely phenomenal