Creating an Egg Yolk Omelette Without Upsetting James Corden [Latest Update]

I firmly believe that wealth and fame can have a detrimental effect on one's mindset. It often strips away empathy, particularly for those who are moderately famous with limited talent, relying on gimmicks like singing alongside genuinely skilled artists in a car. This seems to be the case with James Corden, who was banned from New York's Balthazar restaurant after throwing a fit over his wife’s “egg yolk omelette” containing a small amount of egg white. [Update: Corden has been allowed back into Balthazar. Truly a remarkable day.]

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For the full story, you can check out restaurateur Keith McNally’s Instagram post, but in summary, the less-than-humorous celebrity scolded a server about the imperfect omelette and then had a meltdown over the potato side dish:

Shortly after their meal arrived, James summoned their server, M. K., and pointed out that there was a small amount of egg white mixed into the egg yolk. M. K. relayed this to the floor manager, G. The kitchen prepared the dish again, but mistakenly served it with home fries instead of the requested salad. This prompted James Corden to erupt in anger, shouting at the server: “You’re incapable of doing your job! Maybe I should step into the kitchen and make the omelette myself!

This behavior is undeniably shameful for an adult. While not criminal, treating service staff poorly is, in my view, one of the most distasteful actions a person can take. I also question whether James Corden could prepare an egg yolk omelette entirely free of egg white, as separating eggs is simple in theory but challenging in practice, given that the yolk and white originate from the same shell and often stick together. (Incidentally, I recently discovered you can purchase a specialized tool to remove the chalaza, the stringy white bit likely responsible for the commotion.)

I’m also skeptical that his wife would have noticed the tiny speck of egg white if she hadn’t seen it. However, mistreating waitstaff is rarely about the food itself. It’s usually a misguided effort to assert dominance and inflate one’s sense of importance.

As someone who adores egg yolks and isn’t particularly fond of James Corden, I find this story utterly satisfying. An egg yolk omelette? Equally delightful, though slightly less economical to prepare compared to a standard whole-egg omelette. The omelette featured at the top of this post used four yolks and was devoured in just five bites. It’s worth noting that yolks contain less protein than a whole egg—2.7 grams versus 6 grams, respectively.

Despite the lower protein content, egg yolks are incredibly flavorful. They’re rich, almost reminiscent of cheese, and wonderfully smooth. I prefer cooking mine on low heat until the top is firm but still slightly glossy, then rolling it up and seasoning it simply with salt and pepper.

Egg Yolk Omelette

Ingredients:

• 4 (or more) egg yolks

• 1/4 teaspoon butter

• Big pinch of salt

• More salt and pepper

Carefully separate the egg yolks from the whites using your hands. Ensure as much of the white drips through your fingers as possible to avoid any potential complaints from James Corden’s wife and prevent a scolding from James Corden himself.

Lightly whisk the yolks with a fork and add a generous pinch of salt for seasoning. Heat a nonstick skillet over medium-low heat and melt a small amount of butter. Pour the yolks into the pan and cook them without stirring until the edges appear dry but the center remains slightly runny. Gently roll the omelette with a spatula, transfer it to a plate, and season with additional salt and pepper.

Updated at 12:23 p.m. EST on 10/18/22 to include details about Corden’s triumphant return to Balthazar and a link to a tool for removing the chalaza.