Note: 1) remove the film from making French omelets in a steel pan by deglazing the pan with water, and gently scraping the bottom of the pan with a spoon or spatula, 2) clean the sides of the pan with steam by putting a lid on the pan while simmering water

These are eggs cooked on stainless steel.  A traditional omelet cooks perfectly. A fine French omelet leaves a film on the pan. BUMPING THE HANDLE once the eggs are firm makes the omelet bounce around! I did this after folding the omelet, and Jacques Pépin uses this technique to change the shape of the omelet to make a torpedo. There is a reason why agitating the eggs makes them stick to the pan. I initially wondered if the Leidenfrost effect (pronunciation) made the entire omelet float or levitate, but then I wondered if agitating the eggs removes the oil from the bottom of the pan.

1. “Eggcellent Egg Personalities with All Clad.” YouTube video, 4:56. Posted by “popinvasion,” March 2, 2017.


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