Julia Child's Omelette

Has anyone made Julia Child's omelette? (link here http://www.randomhouse.com/knopf/authors/child/recipe.html -- it was referenced in this morning's Baked Eggs Not Recipes article) I'm interested to hear any success stories/tips. (Someday I swear I'll own an omelette pan.)

Marian Bull


Lynda B. September 4, 2018
I did try Julia's omelette technique in a cast iron chef's frying pan. I didn't think it would work in cast iron, but it did!! It was fun to do! I was thinking of buying the Pot Shop of Boston's pan, glad I tried this first, though that is a gorgeous pan!!!
Pegeen June 22, 2013
Sam1148, the video links are great, thanks. Julia's will be the best thing I see all weekend: starting at about 0:50 seconds, love how she dismissively tosses the hinged omelette pan (I've never seen one of those before!) into a drawer. So funny.
Pegeen June 22, 2013
Nice to see you, Dorie. - Another big fan
Sam1148 June 21, 2013
Check out Jacques Pepin's video...it's basically the same tech as Julia's.

Here's Julia's Omelet show: http://www.youtube.com/watch?v=RThnq3-d6PY
Marian B. June 21, 2013
Thank you so much, Dorie! P.S. I admire you.
Greenstuff June 21, 2013
My most usual omelette technique is close to Julia's, though I've never really mastered her jerking wrist movements. If you want a real tutorial, I heartily recommend her episode of The French Chef called "The Omelette Show." It ends with here showing you how you and your family members could make omeletts for 300 people in 20 minutes!

As for the dedicated pan, I used to have one, but after the handle fell off (yes, it was pretty old!), I've gotten along fine with both stainless and with non-stick.
Marian B. June 21, 2013
Thanks, Chris! That must have been an awesome pan.
doriegreenspan June 21, 2013
Hi Marian, I've never made Julia's omelette, but I was sure that a friend of mine, Chef John Bennett of Oklahoma City, had, and I was right! Here's what John had to say:
"I have used Julia's omelette technique since I was a student at the CIA ,then located in New Haven, in the early '60 s. In fact I have an original French Chef
omelette pan from The Pot Shop of Boston that is now 50 years old and it still makes great omelettes.
Julia inspired the owner to have the pan manufactured to her specifications and The Pot Shop still carries it. You can see the pot on the shop's homepage: http://potshopofboston.com
and you can also see a video of me demonstrating my original pan."
Thanks, Chef!
Marian, I hope this will help.
MacGuffin April 5, 2019
OMG I've seen your friend's omelette video--what a trip! Lucky you to have him for a friend!
I don't like my PSOB pan and never use it anymore; as JC points out in "The Omelette Show," the pans are much too shallow (they're what she disparagingly refers to as "status pans"). Interestingly enough, she cooks with the PSOB prototypes at the end of the episode and it's evident they're much more appropriate for her "jerked" technique.
I've mastered both that and the scrambled technique. They both took practice and it's important to note that "the jerk" is just that--you DON'T shake the pan back and forth (it also helps to pick up the handle end just a smidge). It was her demonstration with dried beans in the pan that was responsible for my "AHA!"/SMH moment. To master the scrambled technique, check out Jacques Pépin's excellent video on YouTube; while you're there, do a search for "the omelet king" to watch a 90-something Rudolph Stanish do his stuff (in his signature pans); his non-French "puffy cheese omelette" is to die for (I know--I've made it).
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