In one manager's report, McNally shared that Corden yelled at a server after his wife's "egg yolk omelette with gruyere cheese" had a bit of egg white mixed in it.
The Balthazar remade the dish but accidentally sent fries instead of salad to which Corden allegedly yelled at the server, "You can't do your job! You can't do your job! Maybe I should go into the kitchen and cook the omelette myself!"
Traditionally, egg omelettes are made from 2 or more eggs beaten together creating a wrap-like exterior for vegetables, cheeses, meats, or other filings.
Variations of the traditional omelette include the egg-white omelette in which the yolks are removed for a low-fat alternative. But an all-yolk omelette means higher cholesterol, fat, and rubbery texture - seemingly less desirable.
On Twitter, cooks, chefs, and food enthusiasts weighed in on the egg yolk omelette discourse.
\u201cI have not. I\u2019ve made thousands and thousands of omelette in my life. I was the breakfast cook in quite a few restaurants. People are very specific about how they want their eggs. I\u2019ve seen it all. No one has ever ordered an egg yolk omelette.\u201d
\u201c@notfolu I\u2019m obsessing over this. I have cooked straight egg yolk in a pan before it is a terrible consistency. There\u2019s no way it would make an omelette. know I really believe the managers notes are wrong, and it was meant to be the other way around.\u201d