The 2-Minute French Omelet – Kitchen Conundrums with Thomas Joseph

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

The 2-Minute French Omelet – Kitchen Conundrums with Thomas Joseph


  1. This is wrong, a true “classic” french omelette is bright yellow with no browning and kindve runny. He was wrong when he added the butter directly to the egg. Also just because a french omelette isn’t as much cooked as an American omelette doesn’t mean it should take 2 minutes. You are suppose to cook it slow so that you can catch the egg at that perfect time to fold and so tht u dont get ANY brown .

  2. This video was very upsetting to watch from beginning to end. First, he cracked the eggs, didn’t even wipe his hands and stuck his eggy fingers into the salt and pepper to season. Second, he said that the color of the yolk indicates how fresh the egg is. Wrong, it’s what you feed the hen. Third, he added butter to his egg mix before cooking. Who does that? Forth, he used a fork on a non-stick pan. I guess, if you want to ruin your pan. Fifth, he called it a French Omelette because it was folded. What? Who is this guy?

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