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.