If I only have a hundred tries, can I perfect the world’s hardest omelet? Today, I am speed running omurice, the incredibly difficult, incredibly technical Japanese omelet that takes years to master. I’m making it a hundred times, tracking my progress, and feeding hungry co- workers along the way. Happy Omelet Day, I love you. My goal is to see if my hundredth omelet can score a perfect hundred from our guest judge and the new host of Food Theory, Santi Massa. It’s like watching a NASCAR race. You kind of want them to crash, but you don’t. Will I do it? Let’s find out. I’ve never made omurice before. I’ve eaten it a lot. I’m not starting from a completely zero standpoint. I also went a month making a French omelet for myself every single day to see if I could master it, and the techniques aren’t dissimilar, but omurice is probably eight to nine times harder. But I’m going to watch the omurice master right here. This is Chef Motokichi. He’s a character. Let’s play the video, see what we got. Okay, so he is ladling the eggs in there. The pan is already a little bit hot. You see the curds forming on the eggs. Similar method to a French omelet where you want to get some heat on the eggs and sort of scramble it to get the curds forming because the key to omurice is getting that like liquid center. When you cut it open on the rice and watch it splay out. Like, one of the House Bolton has gotten a hold of the Stark. God, nobody cares about Game of Thrones anymore. He’s tilt. Okay, so he like sets the curds. He almost like gets a sort of skin on the outside because that’s what’s going to hold it together. There’s an egg skin holding together the egg entrails inside. Ton, ton, ton. No, don’t just ton, ton, ton. What do you mean ton, ton, ton? That ton to ton, ton, ton. I said I like the way. You guys big fans of Sisqó? He’s leaving it on the heat just a little bit. He’s leaving it in the pan, he’s flipping it around to make sure that like, everything is sort of centered. Beautiful rice coming out of that little mold. I can’t stay still. Oh, God, that looks beautiful. Why did I think I could do this? And then just that beautiful sharp Japanese blade. Oh, and it spills all over the rice. That’s the money shot. That’s, if this person doesn’t make at least a million yen a year, he deserves it. What’s that in dollars? 6,000? And a beautiful demi-glace on the outside. Okay. I feel like I am as prepared as I’ll ever be. Do I think that I can actually nail this? No. However, I am great at speed running. I did hold the world record for a brief period of time for one single level on Crash Bandicoot 3. It was called Road Crash. My gamer tag was XXVAPELIFE421XX. That’s right. One sicker than 420. But I think this is going to be a heck of a task ahead of me. All I know is I have the will to win and we got 300 eggs in the kitchen and a bunch of hungry coworkers, so let’s get to it. The Kitcheneers have assured me that I have everything I need to make exactly 100 omurice. We got the big pot of demi-glace, big bucket of eggs. We have a hundred portions of chicken fried rice. The goal here is to hit a perfect omurice on the hundredth try. We’re gonna have Kitcheneers periodically funnel in here. We got Lily. She’s gonna give me a score from zero to 100. Lily, you’re ready for that big zero number to come through? Yeah, I am. God. Me too. All right. All right. So, Chef Motokichi, he’s like cooking on deceptively high heat. It’s all about moving confidently. It’s all about moving confidently. We’re gonna get spray in the pan. Okay, good start. Thanks. Nice full ladle. Let it drain a little bit. Goes in. I don’t like that sizzle. I don’t like that sizzle. Now we’re in. Salt it. He lets it chill for a second. He lets it chill for a second. And then he comes in and he starts moving. He starts moving and grooving here, taking the skin away from the pans. I already got browning on the skin, which is already a bad. Move. 30 degree turns. That’s what we need. Curds are already bigger than I want. Now we start tilting, and now we start moving and grooving. Interesting. Now we start moving and grooving. Interesting. Now we start moving and grooving, and now comes the Thong Song, baby! 30, fudge! Shoot! 30 degree turns. 30 degree turns. 30 degree turns! 30 degree turns, Josh! Flip it back, and roll her over, boom! Perfect omurice on the first try. Wait for it, Lily! No, no, wait, wait. Just, hold, hold. Where’s my sauce? Oh, God dang it! You want your sauce? Take your damn sauce. Okay. Okay, I think I can judge that. I do see a roadmap to victory. I will say, after the first one, I see a roadmap to victory. Okay. What’s my score? Eleven. That’s an eleven? That’s at least like a thirty five. This is your first one. You have a ways to go. Can I eat some? We got 99 more to go. I’m so sorry for everyone for me pitching this episode. I think I need more spray towards the outside. I need deeper wrist flexion. And I need to cook hotter and faster. Going in, little bit of sizzle. Now we’re moving and grooving. Switching to right, switching to right. Son of a biscuit. Alright. Cheese and rice. Alright. Alright. Okay. Yeah. Yeah. Attempt number three, I need to be more explosive with my wrist action. Surely that’s the problem. Shoot! Oh, okay, okay, okay. Last time we tried higher heat, now we’re gonna try lower heat. We need to do one variable at a time. I don’t want any sizzle here, I want to try and control my environment. That’s hot. Stupid idiot. Attempt number five, my new theory is that I’m not jiggling hard enough. Meggie did have me doing this perfectly in five attempts, so this is Meggie’s magic number. Just, just roll over you idiot. Now it’s just time to lock in. Like, you know what you have to do. You have to make the thing. You guys ever watched Jiro Dreams of Sushi? Yeah. Yeah, I dreamed that I was a vending machine last night. Call us the reverse 160 blindside melon grab. Check that out. You ever see that? It did it! It did it! It did it! It It did it a little bit! It It did it a little bit! I’m gonna do a full 180 here, bro. This one’s gonna slice. I mean, like, we’re kinda getting somewhere. To all my haters, thank you, you inspire me. No! No! No! You’ve lost it, you fool! Omelet number whatever up in the past, chef! No sizzle in the pan this time. I have lost focus. I have completely lost focus. I’ve lost control. I did learn something though. If I can give the omelet a quarter turn so I’m not trying to angle the shoulder, I think that does give me a pretty good shot. And if you see, we have some color on the egg curds here, which is not what I want. Attempt number 12. I don’t think we need to change any variables. We just need to really dial in technique. Don’t let the heat run away from you. Pan reset. I’m not happy with this. It will not create a good omelet. Thank you, Colby. Winning is in the preparation. No curds, no rips, no stems, no seeds, no sticks. That real sticky, icky, ooey, poet laureate Snoop Dogg said that. I rushed it and I didn’t let that beginning set. But I feel like we’re back. I’m gonna give this 39. Listen to the pan. Attempt number 14. Man overboard on the Carnival Cruise. We can’t turn this ship around to go get him. But please enjoy the all you can eat shrimp and karaoke night. Not too fast, not too hot. I always want to stay between that like, seven to eight and a half range, you know? Now, set the curds too aggressively. Attempt number 16. Also for the record, we have decided that a perfect 100 attempt cannot include any chopstick adjustments. It has to be done with the proper bat bat method, so I am going to fully recommit to that. I want you all to know that. Ton! Ton! Yeah, well, this is my best one yet. It was, it was bad in the pan. It came out well. I’m giving this a 71. If I can successfully get this over, holy. Don’t, don’t you. Stay, stay, hold, hold. Like, it’s not a, it’s not a hundred. It’s not a hundred. There were no clean flips. This is among the top five sexiest eggs I’ve ever made. But, that frittata in 2017. I feel like the face is mocking me, I hate it. I view the face now as a demon. Attempt number 19. Let’s do this. Get that lip over, Motokichi! Ding, ding, ding, omelet cart is here. Oh God, wait, I’m so sorry. Do you guys want omurice? Yeah, please grab one. The ones on the bottom are gonna be better. These are the ones that I started with. You’ll see some pretty bad attempts, but we’re getting somewhere. I’ve made 20 so far, I’m making 100 today. So we’re handing out 100 omurice. We’ll be back around. Thanks for being supportive, everybody. Thanks, Josh. If you need me to eat any of your failures, I’ll do that. Like a Slack that wasn’t well received. I’ll eat it. Okay. You know? You know, like all of Davin’s jokes in general. Attempt number 20. Hi, Nicole. Hey, how you doing? You doing all right? A left hand shake? Sorry. I’m sorry. Is this better? Not on my leak hand. – Thank you. – Oh, sorry. Do I make you nervous standing here? Would you like me to turn around? No, Lily makes me nervous. Oh good. So, I’m the cool mom? I’m getting a lot of nice slidage there. Wow, you are, you sure are Shoot. Too big. Well, no that wasn’t like deep, oh shoot. Oh shoot. Oh, I felt something there. Nicole, did you feel that in the air? Not really, but this looks promising. This is not terrible. Okay, nice, nice, okay, yeah, whatever. I feel good, I feel good, do you feel good? I feel pretty good about this. Josh. You know, I will say this, one of the most important things about omurice is that I’m so sorry. You were saying? You’re not sorry. One of the most beautiful things about the omurice is how clear and beautiful the outside is. There’s no wrinkling and there’s no dimpling. I did see a fair amount of dimpling in yours, even though I know it does flay open, it still melts when, are you crying? Hey, you’re not the cool mom at all, man. No. No, I want you to be better. You’re only the cool mom until it’s time to be mean to me. Then you can be mean to me like all the other moms. Yeah, yeah, yeah, yeah. I’m gonna give you 39. Jesus Christ, this is so brutal. Imagine you get a 39 on a test in school. Josh, don’t be so dramatic. Look at all the encouraging things I wrote. Hello? Hello? Stop calling this number. I’m losing it. I’m forgetting to hit the old pitter patter on it. The old pit, the old pit pat, the pat pat. With the pat, the pit, the pit pat! Yeah, breakage. You know what? I think, okay, the pat pat helps. Yeah? Yeah? You’re wearing that? Like, we’ve gotten really good at making, like, a serviceable, mediocre omurice, right? But why is it turning? It’s getting, like, a half turn when I do it. So that must be, like, a wrist flexion issue. Just flex the wrist. And then we do that, and then we do that, and then we do that, and then we’re cooked. I’m Johnny Knoxville, and this is Jackass. What number am I on? That’s not even set, Josh. That’s not even set. I gave up before it even started. 48. Can I see some footage of what my wrist is doing? Okay, so I’m doing this weird thing where I’m like letting my wrist straight out, and I think that’s causing it to correct to the left. Okay, play. Yeah, there it is. I’m hitting it this way instead of straight up. So, I’m letting the wrist cheat here, and then It’s hitting there. If I try and just hold it straight, so I think I need to do is like pronate that way and just over cheat my wrist to the right. You know how like, Winnie, you know how like when you’re benching, people tell you to like, try and like squeeze the wrist in, like tuck the triceps. Yeah. To prevent you from like getting it on like the, the interior delt. I just need to like, turn that in. Turn it in. Why haven’t you been doing that? I don’t know, where, where the hell were you? You obviously had the footage. You obviously saw it. We’re watching the same game here. I don’t know, Winnie, thank you so much. Attempt number 26. Maybe the Pam will do something this time. So we’re cheating the wrist here. Okay, this is, it’s, it’s by no means perfect. It’s a little too solid on the outside. You see the curve’s got a little bit too big. I need to, to whisk more and then just work quicker and more confidently. Hold for me. Maybe we try something else. Do you think I can flip it behind my back? Taylor says yeah. Yeah? Do you think I should? I caught most of it. I caught most of it. How much did I get on me? Even with the behind the back it’s better than my first couple of attempts, which is pretty cool. Attempt 28. So, Rafael Nadal, right? Great tennis player, one of the greats of all time. He had an extreme western grip forehand, and crazy top spin on his forehand. I think what I need to do is adopt the Eastern grip like more power straight line speed. Come on, man. Figure this out. Oh, terrible. Oh, terrible. Scramble, scramble, scramble, gotta scramble the eggs. I don’t remember a time when I wasn’t making omelets. This is like a 74. This is maybe the best one that I’ve made. Chef Motokichi also does a flying technique where he just goes, hey! And then he gets, but he gets it perfectly on the rice. You gotta keep your pan polished. You gotta put that right back on your shoulder. I’m going out to dinner after this and I only brought this shirt. Voilà! Same thing, every time. A broken record, only right twice a day! That was, like, maybe I don’t need to go straight on. Maybe that’s Motokichi’s style. Maybe it’s not my style. You know what I mean? I mean, like, what else I gotta do? What else I gotta do? This is pretty freaking good! This is a, this is a, this is a 79! See if I can get like a real full ladle. Maybe even plus a little bit. I don’t think more eggs was the, was the move. Well, what are you going to do? I mean, is this an 81? Like it’s, it’s wet. It fell open by itself. Oh, when a baby does it, it’s cute. When I do it, it’s not. I can save her. We’re going to get a nice little cut on this one. Yes. Yes. Nice little opening on that. Could get a nice little opening on that one. That’s good, that’s the best one. Can somebody eat this to confirm? Taylor, this is the best one. Taylor this is the best one. Okay, okay. Here. Eat, eat, eat. You’re hungry, my boy. You’re hungry, my boy. Is that not the best? Is that not an 84 omelet? Lucky attempt number 37. Right? I mean that was, that was freehand. Headless body found in topless bar? In Manhattan? I’m on the way. I don’t love it. A little lopsided, a little lopsided. And then this should fall right open with one little dig at the plate. Hot damn! Hot damn we are making improvements. Happy Omelet Day, I love you. Don’t mind if I do. Happy Omelet Day, I love you. Are these puppy friendly? Yes, they’re made with real puppy. Here, this one’s a wet one. Happy Omelet Day, I love you. What if I scream really loud? Try it. Happy Omelet Day, I love you. Thank you. Attempt number 40, I got two hash browns, chopped, screw, whistle, burning on the carburetor, coming up. Gwynedd, welcome. Thanks so much. Hey, you know, being around all of these eggs reminds me that there’s an article on sporked.com about what kind of breakfast food you are based on your zodiac sign. What’s your zodiac sign? Taurus. You’re a waffle. Don’t ever say that to me again. Did you only come here to tell people to go to Sporked? Gwynedd, I thought you wanted to be here for me. I thought we had a connection. I thought you wanted to eat the omelets. I’m here to talk about sporked.com, but I’m also here to make sure that you’re doing the best job possible. No color on the eggs. We want to tuck a little bit and then you kind of got to like, little flippy dippy over there, but then you got to get it back on the heat because you want this side to sort of dislodge. How do you feel about it? Not great. Honestly, we got a little too much color on the outside right here. Okay. This pan’s really cute too. It has a little hot dog man face on it. Yeah, this is not, this is not my best work, and I’m really sad that you had to see this. But it is supposed to do that. It is supposed to do that. – Yeah. – And it’s not the worst one I put out. I’m gonna give this a solid like 57. Yeah, we’re coming back. Okay. From a little Red Bull break. I didn’t know what to expect from the sauce, but it’s really sweet smelling It almost tastes like we reverse engineered A1 and I’m not mad about it You a fan? Yeah, I love it. What do you rate this out of 100? 57. Is that what I said? Yeah. Guess who’s back. Josh is back. Hey, attempt number four, four, four, four, four, forty-one Voilà. Nuts, no, we got a hole. Fudge yeah, man. Come on now. Come on now 83. Okay, it’s not bad. The the big one’s coming. Why is everyone looking at me? Crud, 38. I’m not mad about that, we’re kind of like back to the level that we were at with like a good old fashioned 81. 90? I’ll take a 90! I’ll take a 90! I’ll take a 90! Holy smokes. Holy smokes. Holy smokes. Okay, if anybody sees the one flaw in this, the eggs did dip into the open flame right there. Ugh. Little fissure right there, but I mean, 86? He’s my best friend now. This is attempt number 49. I love you, omurice. I view the face now as a demon. Let the record show that this does not count as attempt number 50. Think of this as a halftime show. I am like red panda on her beautiful unicycles. Is it on? Okay, okay, okay. Wow. One more try. Salt. All my other senses will be heightened. Quarter turn. Where’s the knife? Get the [BLEEP] out of here! Get the [BLEEP] out of here! I didn’t sauce it blind. Holy! Holy! I felt it! I felt it! I literally could feel it when I was like, gave it the turn, and I was doing this, I could feel it. I mean, this is better than like, my first 30 attempts, dude. No more joking around. I kind of wish I had the blindfold on now. Now it feels weird to see. Cut a little too deep. Not bad. A little, a little too hot on the pan. 77. We’re like, we’re getting, we’re getting so close. I can hear the eggs now. I can hear the eggs. My hair itches. Rack them up! Attempt number 53. Now it is time to stay focused. Wow! Way to focus, Josh! I mean, 86? Fall by yourself. I really want to get it to fall by itself. Is there any way I can get a slightly stiffer peak on the rice mound? Pretty good. Oh, I made a new ridge! We are plating this bad boy. Fall on your own. A little splitage on this. 85, that’s okay. Regression to the mean. This one is the one that spoke to me. This one told me to burn down parliament. What about the most recent one? I’m in love with that one. Hi! Hi! I’m making omelets! You look, oh my gosh. Are you okay? I can hear the pan’s thoughts now. You look like you’re a zombie or you’re sleepwalking right now while making omelets. I got really good at it. Check this out. I predicted that you were going to do really well at 20 and, on the look of it, I lost. You definitely lost. But, but, but. Okay. The good news is we’re like sort of finding our rhythm. I got a good feeling about this one. Yeah. You popped it in the middle, what happened? I know, it’s still going to get there. Check this out, check this out, check this out. Now, check this out. Now, check this out. Okay, maybe the cut will make up for it. It won’t. No? Nah, nah. Oh my God, it looks like. Oh, boy. Oh, God. I give that floppy egg a 21. What do you mean a 21? What? That’s not a foul It’s a charge. Look at that split right there. Get off your knees. Ref, you’re blowing the game. Attempt number 61. We’ve foolishly taken a lunch break. I wanted to skirt California labor laws and not do that. I’ve been informed that we had to. But now I’ve eaten and I’m full and I’m no longer motivated. I have switched glasses. To try and make up for that fact. These, bigger periphery, they got the big ol’ O holes in them. Circles, some would say. Now, I scramby. I hope I haven’t lost my touch, dude. Because this is how it goes. I think we’re gonna fudge a couple up. Shoot! That’s a wet blob egg. Oh, dude. 42. Voilà! There we go. Okay, we’re back. We’re back. We’re back. We’re back. We’re back. We’re back. Roll the omelet on there. This is pretty good. This is sort of return to form. We are F-ing back, baby. Let’s go. Come on now. There we go. Pan’s a little hot. Pan’s a little hot. That means you just gotta work fast. And flippity dippity. A little rip. What the hell? Just like a little puss. I’ll eat that one. As capital Gs. Doubt the [BLEEP], that doesn’t count. Can I get a redo on that one? All right, well, there we go. All right. See, I think it’s a little undercooked. I think we’re gonna give myself a three. The mustache, dude. It stuck to his F-ing mustache. Stuck to Mr. Omurice’s freaking mustache. There it is. We’re getting back. It’s an 89. Oh my God, what the hell? Did anybody see that? Whoa, whoa, whoa, whoa. I kind of like splashed the ladle back and went bloop bloop. It splashed up and, yeah, it got in my ear canal. I have the yips now. It’s where you’ve like done something so much and then you just like completely forget how to do it. Ton! Ton! Ton! Get on the rice! Somebody tell me how I’m supposed to win when the mustache. The mustache man is, the mustache man is stopping me from achieving my goals! I’m not crazy, it’s the mustache man! We’re still getting good results. This is a solid 86, you know, we’re sealing and we’re jiggling. We’re sealing and we’re jiggling. We got a live one here, folks. We got a live one here, folks. We got a live one. I mean, best one of the day. 90, 92, 93, huh? Jiggle, jiggle, mother. Handle, handle that. Handle that 94. Dude, dude, I didn’t even know what I was doing there. Just came so fluidly. No! We utterly, utterly, utterly wasted such a good one. Hey, what’s up? We got Santiago Massa from Food Theory over here. Santi, welcome. Hello, hi. How you doing? Terrible, how are you doing? Yeah, I was gonna say, the sweat just dripping off you right now. I’m excited, I see this, there’s a lot of chaos. Yeah, yeah. We kept it there. It’s like, not cleaning up a battlefield to send a message. Look, honestly as, when I’m not the one that has to do it, it feels good. I have 20 attempts left. Okay. To try and hit the perfect 100 out of 100 on the most difficult omelet in the world omurice, which you have a bit of experience with. Yeah, I went on my honeymoon earlier this year and we went to Japan, traveled all over, and obviously this was high on my list. It was alright. It was fine. It was, I mean, like, I had heard so much about it, and then I was like, oh, yeah, it’s. It’s a little more runny than I would like. At some point it’s wet eggs on rice. Yeah. I’ve been self scoring on all these, but now for my last 20, I want you to score me up on all of them until we reach the final moment. You ready? Love it. Yeah. Now we work, baby. Don’t mess it up. It’s so much harder when there’s someone standing over your shoulder. Yeah, don’t focus on the sound of my breathing right in your ear. Or do if that helps. It’s like saying, don’t think of elephants, all I’m thinking of are elephants. Watch you get this in the first try, since it’s like, as soon as I get here. Come on, baby. Come on, baby. No, the levees have broken. The levees have broken. Hey, hey, hey! Wait, wait, wait, wait, wait. I mean, you got, the consistency is there. I, you know what? I’ll, let’s start with, alright, there we go. Let’s go with an 88. You know what? By the way, I have to say, I love the, the little omurice, like, design on the pan. Like, you went all out. We gotta, we gotta, man, we gotta work the best equipment. Yeah, don’t let me distract you, by the way. If I’m, if I’m talking. Silence! Fall, fall by, fall by your lonesome. Fall by your lonesome. Fall by your, damn it. An 85. Hate to do it. Why? Why? Why? Why did I hit like a 270, dude? I got the yips again. I got the yips again. We are slowly dropping a little bit. That pan’s screaming hot. That pan got screaming hot. I’ll get the 70 ready. Okay, a guy named MatPat once said, be comfortable with 80%. Yeah, but then he retired. So like, I’m just saying. Your mom’s not here anymore. All you got his dad and he’s trying his best. You know what? But well just, I’m sorry, Matt, but we will go with the 80 there. – We will go. – Come on, dude. So, if I say this next one’s a hundred, does that mean I stop eating them? No, you can have all you want, man. We got some Hot Pockets in the freezer if you’re hungry, too. It’s the eye of the pan. It’s the eye, it’s the freaking eye. Hey guys, guys, pan change. Next time, pan change. Yeah. Yeah, I mean, you see it, you see it, you see it’s leaving a scab in there. Just a little 75, a little sad face there. Well, we’ve been consistently dropping now. We switched pans. I realize this is an entirely different shape. I haven’t used this in about 73 attempts. But you need to shock the body sometimes, you need to shock the system. I tried. I thought, I thought I could hit it. I thought I could hit it. Do you see these? You’re like moving around a lot. Yeah, definitely. So these edges are like, feel it, it’s kind of sharp. Oh yeah, wow. These are blunted. Were the other ones the ones that you were using? Yeah, yeah. That makes a lot of sense. We’re switching, it wasn’t the pan. It wasn’t? It wasn’t, it wasn’t the pan. I’m not gonna like rub your nose in it, so I’ll just like keep it internal. Slop around in raw egg. Eight. Back to the original pan, back to the original chopsticks. Turns out, the only factor is me. You can’t get worse than the floor though. There we go, Santi. Here you go, eat your slop, boy. I know you kids love it extra sloppy. Oh, Christ. Oh, that’s just really cruel. We’re gonna go back up. Let me see your insides. There we go. We’re coming back! Climbing back, baby! Climbing the freaking mountain. God dang it! I can count it, I can save him! My boy! My boy! Time of death. My beautiful boy! Santi, yeah. We’ve been trying to cheat a little bit. Okay. The rice you’ll see is a violent peak here and and that’s because we couldn’t get the omelet to just open by itself. We really wanted to so we’re like let’s force an angle here I put more pressure up through the middle getting the omelet to open on its own, but by doing that. It’s a balancing act. It’s like landing on an aircraft carrier. Of course, right. I do, yes. I know exactly how hard that is Widen out, no more orangutanning it. I’ll tell you why we called it orangutanning off camera. Okay, I was gonna say, cause. They have violently pointed nipples No, no, come on, come on, come on. Stay, stay. Stay. No, I’m not even gonna say it. I’m not going to do that. Okay. You know? Okay. Battling demons. My problem is I haven’t eaten one of these in a while, so now I need to get like spiritually connected to it. Hold on. We’re going to do it. Let’s F-ing go! Gotta go, gotta go, gotta go right now. Unfurled, unfurled at the bottom. Didn’t let it set enough. That’s fine. But you know what we’re doing now is we’re taking swings. Attempt number 95. We’re getting to the home stretch. Let’s go. I accidentally stabbed it, but it was kind of going a little. You didn’t care about. I mean, like, I mean, sexy though. No, it’s sexy. It’s getting sexier. It’s not getting better. It’s getting sexier. Same. This was attempt number 95. Yeah, yeah. We’re going to go with a 95. It’s the sexiest cut. Honestly. That’s that, that’s that TikTok cut, dude. It’s stuck in the eyeballs again. They haven’t been a problem for a while. Oh my God, it’s done, it’s done, it’s done, it’s done, it’s done, it’s done. Flying technique? Alright, just smear it all over the freaking face, dude. No! No, no, no, no, – Son of a. – No! No one will see it, just, just right there. We got the perfect balance on this one. It’s not complete without it. Look, I’m gonna be real. We went down to an 80. Yeah, yeah, yeah. I mean, we got two left. Like, it’s, at this point, it’s perfection or nothing. Attempt number 99. Santi, slap me on the back as hard as you can. There we go! Now we’re working. Alright, cool. Adrenaline increases adaptation, not just strength. Don’t you dare give up on me now. Just, yeah, yeah. Come on, come on. No, no, no. Easy, easy. Santi, we’re so close. But that was Like. Don’t patronize me, let’s get, don’t you dare stop dude. This is motivation. Come on, man. This is motivation. One more, man. I could have given you the hundred. I could have been like, oh, Josh, you got this. No. This is meant to be perfect. That’s what the first 99 attempts were for and I think I’ve learned enough now to know exactly what I need to do. But what I need from everybody in here is a slow clap, right? Come on now. Come on everyone. Yeah, it was never clear when it was supposed to end. Like, at the beginning of an omelet, at the end of an omelet. Here we go. Good sizzle in the pan. Fast, hot, confident. Just like me. Just like me. Two of three. Nicole, did you feel that in the air? No, not really. This is your first one, you have a ways to go. I’ll get the 70 ready. I love you omurice. Fast, hot, confident. Just like me, just like me. Just need to like, turn it in. Why haven’t you been doing that? Hey! Making omelets. Let’s go! And now you mess up the pour. Let’s go. Hey. Right here. Right here. And that’s how you speedrun the world’s hardest omelet in 100 attempts. I mean, this is, this is perfect. This is by far the best one we’ve done. It was everything I learned. It was all the energy in the room. Santi, it was your energy. You’re welcome. Honestly, you couldn’t have done it without me. I am so emotionally exhausted right now. My body is just buzzing with energy. Santi, thank you again so much, man. Thank you for having me. This, this, this, I’m so proud of you. I’ve only been here for 10 of the 100, but I’m so proud of you. And thank you to the entire team. Nicole, for making 90 pounds of rice. Lily, thank you so much for, you know, keeping the grind on me, really, out there. You didn’t see this. Lily was just spraying the pan down with Pam, grinding it in there. So utterly elated. Vee, literally, dude, I didn’t see you cause Taylor’s full on blocking you from my vision. Vee. I strained a lot of eggs for this. Thank you, Vee. We gotta feed some, we gotta feed some omelets to some people, we gotta feed some people to some omelets. You know, I can’t wait to have you on Food Theory cause now I have to do something equally impressive which is gonna be, it’s gonna be interesting. It’s not going to be an omelet like this. I don’t want to make or eat an omelet ever again in my life, so please do not. That’s fair. Just scrambled eggs. Thank you all so much for stopping by Mythical Kitchen. We’re gonna go feed some people. Tell me what food you want me to speedrun next if we ever do this godforsaken episode again. We’ll see y’all next time. Breakfast foods are the new zodiac signs? Find out which breakfast food you are at sporked.com