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How To Make the Omelet From Season 2 of The Bear

The popular series, “The Bear” has been renewed for a second season, and one dish featured in the show has been making waves among fans. Keep reading to learn to make it yourself.

By Cookist

The Bear has inspired many viewers all over the world over and over again since it started airing.

This time, it has inspired many to want to make a Boursin and potato chip omelet. The second season of the VX show started streaming on Hulu on June 22.

In Season 1, Carmy Berzatto and his staff had decided to close The Original Beef of Chicagoland, his deceased brother's struggling sandwich shop, and rebrand as The Bear restaurant.

Season 2 follows Carmy and his sous chef Sydney as they develop the menu, while Carmy's sister Natalie handles the renovation.

In the meantime, the rest of the staff embark on individual journeys to expand their culinary and hospitality skills with their end goal being to transform the modest sandwich shop into a fine-dining restaurant of the Michelin-star level.

The second season also gives us another look into the Berzatto family's often volatile history when it comes to family meals.

In the first season, we got a flashback of the Berzattos gathering together as they tell stories and make braciole.

In Season 2's penultimate episode, "Omelette," the staff are scrambling as opening night approaches.

Natalie is busy following up with everyone's pending tasks while in the last trimester of her pregnancy.

In one scene, she confessed to Sydney that she hasn't been able to eat. Sydney offers to make her something, and Natalie requests an omelet.


Over a two-minute time frame, Sydney is seen preparing the omelet with a casual flair that showcases her skill in the kitchen.

Natalie was touched by the omelet and the gesture behind it, declaring after her first bite, "I could cry."

Below are some helpful tips Sydney observed that made her omelet a masterpiece:

  1. Whisk your eggs through a fine mesh strainer to get a creamier, more consistent omelet. This approach ensures any bits of shell are filtered out and the strainer keeps the stringy bits of albumen out of the whisked eggs.
  2. Nailing the perfect medium-low heat of your omelet pan is also critical. Sydney describes the omelet to Carmy later in the episode and reveals the cheese she used is Boursin.
  3. Sydney made folding an omelet look easy but it is not. To get this right, the timing is key: if it is too early, the unset eggs will run, and if too late, or with too much heat, and the underside of the omelet will brown and break apart when folded.
  4. Sydney's omelet finishing technique is much easier to understand. In recalling the omelet to Carmy later, Sydney revealed that she used sour cream and onion chips to make it that perfect it.

Keep the above tips in mind the next time you want to make omelette. Your taste buds will thank you.

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