Omelet and Eggs

​

Hello Friends,

A few months ago, I posted a video about making bacon and scrambled eggs on the griddle. Since then, some of you have asked about omelets and over-easy eggs—so I figured I’d expand a bit and share more about my technique.

This video is a little different. I’m talking directly to the camera and slowing things down so you can really see the full process. The big takeaway? I always cook eggs last, and if you’ve followed me for a while, you know I keep the heat low—around 300–325°F.

I actually picked up this method from a channel called True North Café (they used to make great griddle videos). Here’s the process:

• Scrape your griddle clean from whatever you just cooked.
• Spray or squirt a little oil on the surface.
• Wipe it down with a paper towel to clean it up.
• Then drop your eggs or omelet.

There’ll still be a light coat of oil left, which helps prevent sticking while keeping the surface clean. You shouldn’t see any black marks or burnt bits under your eggs if it's done right.

I go into more detail in the video below. Hope it helps!

​

​

​

Watch My Video:

​

​

​

​
​Cheers,
Johnny

​

​

P.S. I’ve been steadily updating my website with more recipes and tips for griddle cooking. If you’ve checked it out lately and have any feedback, I’d love to hear it. And if you try a recipe and like it, feel free to leave a quick rating or comment—it really helps the site grow and reach more folks. www.johnnybrunet.com​