I agree with passive27 on here about the inside not being fully cooked and having the texture of snot. I also flip my egg over before adding ingredients.
Omelets 101Excerpt (02:05)
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Beef Tenderloin PrepExcerpt (03:55)
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Bobby's First Kitchen MemoryExcerpt (00:31)| Season:Episode | Title |  | Type | Runtime | Air Date | User Rating | Queue |
| - | Bobby's First Kitchen Memory | Excerpt | 00:31 | 03/11/2008 |   | | |
| 1 : 10 | Beef Tenderloin Prep | Excerpt | 03:55 | 09/01/2006 | | | |
| - | Chicken Deboning Tips | Excerpt | 02:41 | 09/01/2006 | | | |
| - | Omelets 101 | Excerpt | 02:05 | 09/01/2006 |  | | |
| 1 : 8 | Basic Knife Skills | Excerpt | 02:49 | 08/01/2006 | | | |
| - | Cleaning Shrimp | Excerpt | 01:44 | 07/14/2006 | | | |
| - | Simple Salmon | Excerpt | 03:16 | 07/14/2006 | | | |
| - | FN Dish Interviews Bobby Flay | Excerpt | 03:04 | 02/18/2006 | | |
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16 days ago
1
That parsley looks really stupid on top of the squash.
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24 days ago
3
It would make my day to see Food Network begin to include full-episodes of Throwdown with Bobby Flay here on Hulu! ...
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Posted 9 days ago
Yuck!
I agree with passive27 on here about the inside not being fully cooked and having the texture of snot. I also flip my egg over before adding ingredients.
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Posted 3 months ago
4 of 13 people found this review helpful
not even close
that is not how to make an omelet. first, he burned the butter before he even dropped the egg. The butter should be foaming but not burning. Second he did burn the outside. third not really supposed to season the egg with salt before you scramble, it interferes with the texture. Third, I like to pull mine from the heat when its still pretty runny, but put it under the broiler to finish, this keeps the outside from browning, but nicely cooks fill ingredients. Fourth, he flipped it out of the pan with the finesse of a child. No need to completely flip the pan over, simply slide, and guide it out of the pan with your wooden spood or rubber spatula. Please consult an actual cook for technique -- flay it a good tv personality, and i like his south west style, but for simple french foods, go elsewhere.
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Posted 3 months ago
1 of 1 person found this review helpful
French Omelette Technique
No, he's not Alton Brown and yes, that is how you make an omelette using the French technique--the inside is traditionally soft-cooked. Flipping the eggs in order to cook both sides dries them out.
However, Bobby Flay did burn the outside a bit. Was this review helpful?
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Posted 3 months ago
4 of 8 people found this review helpful
raw inside
sorry, i don't like omlets with a snotty inside. i flip mine first, then add indgredients and fold. plus, no burn.
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